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Food Thread


mvmac

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Thought it might be fun to start a food thread. Pretty simple, post pics of food :-)

Posted this in another thread. Lunch, 3 eggs and 5 slices of Turkey bacon.

and my first attempt at protein fluff. It was pretty good, texture is like a mousse

Mike McLoughlin

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@mvmac , the eggs and bacon look good,  the fluff??? meh, not for me.

-Matt-

"does it still count as a hit fairway if it is the next one over"

DRIVER-Callaway FTiz__3 WOOD-Nike SQ Dymo 15__HYBRIDS-3,4,5 Adams__IRONS-6-PW Adams__WEDGES-50,55,60 Wilson Harmonized__PUTTER-Odyssey Dual Force Rossie II

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What's protein fluff?

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

My Swing Thread

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The first picture, below, is a gigantic bacon sandwich that my wife and I ordered with my mother and step-father when we went to Upper Peninsula (Michigan) for our summer vacation last year. We stopped in at Tony's I-75 and let's just say I did not eat bacon for 2 weeks after... This is a normal BLT !! I did get a free "Got Bacon?" T-Shirt for attempting to put the damn thing down alone. I would have included the side of fries that came with it, but I would have needed a panoramic shot of the table.

This is my grilled salmon that I make on a regular basis. Unfortunately, this was at night back in March during a snow storm, so the quality of the picture sucked.


Homemade salsa that I made last summer, which I intend on making again this year. I grilled all of my vegetables (tomatoes, Cubanelle peppers, Romanian Sweet Peppers, Garlic, Vidalia Onions and Jalapenos). Then, I cut up some fresh cilantro and seasoned with salt, pepper and garlic.

This is our turkey from this past Thanksgiving. It came out phenomenal. I always smother it in butter, salt and pepper both on top of and under the skin (all over the turkey). Then, I take 2 fresh lemons and halve them and put them in the cavity. Then, throw some rosemary and fresh thyme sprigs in there for aromatics. Also, cut up some onions, celery and carrots and put in the bottom of your roasting pan. Then, add some water and a little bit of chicken stock. Aromatics and flavor when basting! Baste every 20 minutes and cook the last 30 minutes uncovered to get brown, crispy skin. That was a 21 pound bird with no leftovers...

I'll upload my porterhouse pictures this coming Friday! That's my Sacred Steak Night.

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Lot's of good stuff in here.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

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Lot's of good stuff in here.

You beat me to it! ;-)

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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I didn't get a chance to watch the video when you first posted it, and almost forgot about this. I'm glad it wasn't what I thought it was going to be.

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Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

My Swing Thread

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Went down to Philly recently. Introduced relatives to Geno's. Nom nom nom! Also introduced them to Faidley's further down in Baltimore.

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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So I took this idea and decided to go to the ice cream route with it. I made a chocolate peanut butter protein ice cream. Though next time I will skip using chocolate milk, who knew it had high fructose corn syrup. Damn it is good though!!!! I prefer whey protein powder, that does fluff up well. So I went the Ice Cream route. Allows me to add in some eggs. If you are going to go ice cream, make the damn custard.

"A good conversation is not designed to win the argument. It is designed to enjoy the exchange."

Matt "Dough", P.E.
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:edel: Trapper (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :bushnell: Tour V2

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Double chicken parm with zucchini [quote name="saevel25" url="/t/74957/food-thread#post_1001357"] So I took this idea and decided to go to the ice cream route with it. I made a chocolate peanut butter protein ice cream. Though next time I will skip using chocolate milk, who knew it had high fructose corn syrup. Damn it is good though!!!! I prefer whey protein powder, that does fluff up well. So I went the Ice Cream route. Allows me to add in some eggs. If you are going to go ice cream, make the damn custard.  [/quote] Nice, sounds good

Mike McLoughlin

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Wife made steak, mushrooms, zucchini and tomatoes

For desert I made protein cookies

For six cookies 152 calories

17 grams of protein

17 grams of carbs

2 grams of fat

Mike McLoughlin

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This picture is a few months old, but I just made the same thing recently. Sort of an improvised (in that I wasn't really using a recipe) chicken noodle soup. It's a whole rotisserie chicken, a few carrots, a few stalks of celery, two onions, few cloves of garlic, 6-8 cups chicken stock, half a package of egg noodles. Topped with parmesan.

Jamieson Weiss

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Huge bowl of protein ice cream

245 calories

21 protein

41 carbs

3 fat

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Mike McLoughlin

Check out my friends on Evolvr!
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Faidley's crabcakes from a couple of weeks ago.

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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Nate

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Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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