mjwarbeck Member

Sichuan eggplant

I have an English muffin every day....not an issue

I track them all..,,

I font really think of foods as summer foods....but I do like to eat what is ripe and in season locally.

No one said that it wasn't delicious...its just not sushi. As mentioned you have described any number of rolls and dishes that can be found throughout Southeast Asia. Look up Thai or Vietnamese rolls. As an aside, if you don't want a rice paper to roll, you can also get soy paper rolls.

Sushi is all about the rice! That even where the name comes from - vinegared rice Su Shi. The rice is how you can tell it is a good restaurant (or good home cook!). Base on what you describe why not just roll on a rice paper wrap as a Thai fresh spring roll....which is pretty much what you are describing.

Breakfast - Same as always Lunch - probably leftover butter chicken (with cauliflower)

Drop sets Use machines like hammer strength in combination with fee weights

To give a sense of 250ish to 210ish

Probably a big bag of ruffles chips and philly dill pickle chip dip...think I'll have that tonight

You can also weigh the final cooked product...depending on how much you make. I do this with my stews and curries. Last one was 2kg and I made each serving 200g

Don't know as I am always trying to add weight or reps. And yes a weight will be come easier as you get stronger. Now, to transition, I'll add drop sets etc....ie doing 3x10x120 on a cable pull down, I am now immediately decreasing by 20 lbs and doing as many reps, then removing another 20 etc.....my triceps are dead after…

Lentils need to boil...not just quickly sauté. If you cook together you'll lose the different textures.... Another reason is that you typically don't salt lentils or beans until they are cooked as they can get tough. You do salt onions etc while cooking.

I use volume instead for soups as a rule. My pressure cooker pot has cup markers, so know if I make 8 or 12 cups etc....I make 1 cup 1 serving. If making a stew, I weigh the final product (the last stew was 2kg) so I made each serving 200g...

Look at a restaurant that dos similar. Up here Swiss Chalet is an rotisserie institution and you'll find skin on, skin off for 1/4 chicken. You could then weight to make sure you were in the ball park.

Get a Pataks Indian curry (or make from scratch)...or Thai curry.

You could b theory make an oatmeal version of any congee...countless savoury versions.

A family of 5: 2 adults and 3 boys (12, 7, 2) and we probably spend 1000 a month on food. Food here is more expensive than in the US as a rule.

Many hotels, will not allow you to access various parts of the hotel without a key card. Often this is true for the smaller more rural hotels, but also some of the very large ones as well.

Look for a good non stick pan....we have several and don't need to add anything for eggs... Have ceramic pan and hate it...

Everything is counted for me....or st least estimated.

Ok....not dinner which was a broiled top sirloin with peas and corn....but dessert. Yummy walnut cakes from Hodo Kwaja.

Leftovers for lunch...with some added chilli oil

Nothing....take one thing away and I'll find two other new things that I love....

So many different tastes and textures with pork...really versatile. Want lots of fat? Braise or slow roast/smoke pork belly or ribs Lean - loin (brine it if you want) and grill or broil A little less lean - slow cook a sirloin roast in the grill or oven More fat - take a shoulder or butt and slow cook for pulled pork or…

I have been forced to take rest days from the gym...just don't have enough hours in the day with activities for the three boys and other obligations...even if we divide and conquer. I know that in my performance is even better those first few days back...but rig now the focus is still weight loss...another 13-18 to go (…

No...I won't do this. It doesn't accomplish anything.

All it tells me is how much I ate that day....