OldHobo Member

Freshly ground, home-roasted coffee beans and water, usually in a 1:15 ratio by weight.

I take a different approach. Most of my recipes are named, "WhateverItIs, per ounce." Then I weigh the finished dish, subtracting the tare weight, and set the servings to equal net weight in ounces. This way I can eat as much or as little as I eat and still log it accurately.

Herbs and spices. I made fried potatoes for breakfast. Cumin seeds supplied 50% of the minimum RDA of Iron. 55% of vitamin k came from parsley.

Being a news junkie I've heard and read several articles and stories on the topic in the last couple of days. Found them mildly interesting. The net effect on my actual behavior will be exactly zero.

Here's what I do.* Make an MFP recipe name "OldHobo's Rice, per ounce", entering dry uncooked rice along with other ingredients. * Weigh the cooked pot of rice and using my list of tare weights for cooking utensils, subtract the weight of the pot. * Set the recipe servings to equal the net weight of the finished dish in…

For the most part, somebody has to feed carbs to animals to get protein.

Second the lasagna and fruit suggestions. Do you usually use yogurt, cottage cheese, or sour cream? Try substituting ricotta. Do you like cheese spreads? Try something like this:* 4 oz cream cheese, softened * 4oz ricotta * 8 oz shredded extra-sharp cheddar cheese * 1 or 2 garlic cloves, micro-grated or smashed and minced…

I access it through https://cronometer.com/ which is is a free to use diet and exercise nutrition and calorie tracker very similar to MFP. Like MFP you can pay a monthly subscription to get some enhanced features. I prefer the available databases, food diary, and recipe functions in Crono but MFP has a much more active…

My Instant Pot just cooks beans.

My food diary is on Cronometer and the items I log most usually come from the NCCDB so it probably won't have any effect on me in the short run. Still, I think it's yet another shameful example of abandoning a public service.

I'm maybe 95% as accurate as I can be. But the food industry is allowed to be off 20%, ... in either direction. So if your artificial unicorn chops actually have 200 calories they could say anything between 160 and 240 and still be close enough for government work. And that's if there was anybody left in this government…

Usually, if thickening will be needed I begin with a roux. Occasionally make a slurry of flour, cornstarch, or masa harina. Of course, a well-made stock becomes as thick as set jello in the refrigerator. Thins when heated but still coats the mouth. It comes in part from all those gristly bits breaking down into collagen…

At first, I found it ridiculously hard. I remember complaining that it took longer to log my food than it did to shop for it, cook it, eat it, and clean up afterward. But it's like everything else, the more you do it, the better you get at it. But it's been some years now and I'm still learning, not just about logging but…

Just beware of gimmicks. A good question is, "How much will I save if I don't buy it." Half off something that you wouldn't have bought otherwise is rarely a good deal.

My morning porridge is half steel-cut oats and half whole buckwheat groats. I add cinnamon and sweeten with fresh or dried fruit. Really enjoy dried Montmorency tart cherries.

What do I put in my coffee? Thought, Interest, Anticipation, Joy when it all comes together. I buy high-quality green coffee beans and roast them myself, trying to coax out the chocolate, berry, citrus, or other flavor potentials from that particular variety of coffee bean, grown in a specific and unique part of the world.…

I went from 270 to 228 with deficit calories and walking about 100 miles a month. Then a car run over me on the sidewalk and gained it all back. Now I'm down to 234 but been stuck on that number for a little while and gonna have to take drastic measures and start getting some exercise again. But ain't giving drivers…

Ya see, I am of the opinion that categorically and without exception making the claim that all claims made categorically and without exception are false is mildly humorous even if arguably true. Didn't expect it to be taken seriously. Perhaps you are making the same joke with the statement that opinions are never wrong.

Folks who say always, are always wrong.

@acpgee is giving good advice. I'd say "pantry" instead of "store cupboard" but the idea is the same. It's the stuff you want to keep on hand all year long. I consider some items from the produce, dairy, and meat departments to be "pantry" items even though they are kept in the fridge instead of a cupboard. For Instance, I…

I'm sure you are already measuring blood glucose every day. Suggest you keep that in a record you can conveniently look at over the months and years to come. I use a simple google sheet including daily weight, BP, blood glucose, and calories consumed. There are also underlying sheets graphing each metric. Combined with…

Without the strawberries and milk this morning's "oatmeal" would only be 146 kcal. So to prevent running out of gas I'll eat more food. Fruit and milk help. Might also have a breakfast sandwich or a Hobbit's second breakfast. Here's a breakfast sandwich with mushrooms on the side.

Often, if I liked last night's dinner and there were leftovers, that's what's for breakfast. So this morning breakfast was black beans with Andouille sausage, poblano pepper, tomato, onion, and garlic over Brown Basmati rice.

A lot of the packages labeled grits are made with hominy, nixtamalized corn. Some are whole grain, most aren't. If the package suggests freezing or refrigeration you know it's whole grain. Yellow or white doesn't matter except I like yellow but would happily try blue or red if it was available. Here is the kind I use: I…

Twenty more pounds and I won't be obese. ... Still overweight; not obese.

Steel-cut oats and buckwheat porridge with a banana.

I've had one for about twenty years. Used it maybe five times.* I'm pretty handy with a knife. * I'm just not that fussy.

Fresh fruit with homemade fruit dip made with sour cream or yogurt, honey, and vanilla extract (9-1-1). Fresh vegetables with a homemade vegetable dip made with sour cream or yogurt and homemade or store-bought onion dip mix (8-1).

It varies. I go for a while on supermarket brand plain yogurt, then Greek, then Labneh (middle eastern). Lately, my favorite kind of "yogurt" is sour cream. This summer I'm liking a fruit dip made from 9 parts whole milk sour cream, 1 part honey, and 1 part vanilla extract.

Primary use is complimenting the fiddle and banjo.