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OT: The M-Fing Food Thread

I gotta drop carbs per doc but it's really hard when you learned to cook without all these rules. I'm realizing everything I do well, aside from proteins, is full of carbs. Now I gotta change my whole mentality because of my A1C. This health stuff is such a racket. A hoax!
 
LeafGm said:
I've never really cared for Feta. I don't dislike it or anything, but it's pretty bland and tasteless to me. I don't think the issue is that I haven't tried quality stuff either---I've had it on dishes at quality restaurants, and from friends/family who are great cooks.

I used to have no time of day for Parmesan either, but my issue there was definitely trying nothing but shitty Parmesan for the longest time. The first time I tried a quality Parmagiano Reggiano, it became a staple for me. Love it on pasta dishes, potatoes or a pork roast.
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Oh that's the issue alright. Just because you've been in fancy restaurants doesn't mean they use the good stuff. I'm talking real feta from goats milk. It isn't bland in the least, in fact many people don't like the pugnacious nature of it. Remember also that "goat cheese" is not necessarily feta and a lot of restaurants are using goat cheese in their dishes and it is far more bland than feta.
 
BeLeafer said:
Toughest thing for me re: dropping carbs was the bread.
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Yeah it will be for me too. I just love bread. I make a greek salad and dip the bread in the seasoning and omg it's just so bloody good. That and pasta, I love pasta. I'm gonna have to figure out sides now because the protein part is easy.
 
Pasta is a funny one. I had several pasta staple dishes for years and thought that I'd missed them. After a year or so, I went on a cheat and thought I'd treat myself to my olive oil, garlic, parma, pine nut specialty -- tasted really bland.

Find some kelp noddles.
 
Habsy said:
Yeah it will be for me too. I just love bread. I make a greek salad and dip the bread in the seasoning and omg it's just so bloody good. That and pasta, I love pasta. I'm gonna have to figure out sides now because the protein part is easy.
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I missed why you have to give it up completely?

It'd be hard for me; bread and pasta make me happy.

I did experiment once for a month, not eating any wheat Mon-Friday. It wasn't as hard as I thought; and I extended it to four months. Having the weekends helped... I used corn tortillas (instead of bread) but mostly used crispy Romaine to make wraps.

I might do it again...because it did help increase my energy levels during the day.
 
Habsy said:
Oh that's the issue alright. Just because you've been in fancy restaurants doesn't mean they use the good stuff. I'm talking real feta from goats milk. It isn't bland in the least, in fact many people don't like the pugnacious nature of it. Remember also that "goat cheese" is not necessarily feta and a lot of restaurants are using goat cheese in their dishes and it is far more bland than feta.
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Yeah real feta is real strong. Not remotely bland. I don't like the fake stuff much either.
 
mbow30 said:
Drinks coke. Eats Burger King and shake Shack on reg. Feta in white bread sandwiches. Healthy eater. Adds up.
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A small In n Out once a week, maybe a fast food cheat once every couple of weeks and haven’t had a feta sandwich in years, and no one said anything about white bread anyway. Oh and maybe three Diet Cokes a week at the moment. So...yeah.
 
Since working from home and pre surviving the covids my energy levels have been through the roof.


EDIT: And I don't eat particularly well. Not horrible, but not great either. I eat what I like and think about the consequences later. I'd be more concerned if I was even slightly overweight.
 
CH1 said:
I missed why you have to give it up completely?

It'd be hard for me; bread and pasta make me happy.

I did experiment once for a month, not eating any wheat Mon-Friday. It wasn't as hard as I thought; and I extended it to four months. Having the weekends helped... I used corn tortillas (instead of bread) but mostly used crispy Romaine to make wraps.

I might do it again...because it did help increase my energy levels during the day.
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It takes a solid 3-4 weeks for your body to get used to little to no bread (or rice). But once you get to that point, it’s easy to manage (don’t get hungry early), though the craving never goes away, so it’s pure discipline.
 
The key is to get your body adapted to burning fat rather than glycogen for its energy -- fat adapted. Sisson's site (the one I linked) has a lot of info on it.
 
LeafOfFaith said:
It takes a solid 3-4 weeks for your body to get used to little to no bread (or rice). But once you get to that point, it’s easy to manage (don’t get hungry early), though the craving never goes away, so it’s pure discipline.
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If I had to do it, I would. But right now that stuff brings too much pleasure.
 
I want to go keto or at least lower carb, I've had some success with it in the past. But fuck everything about doing that in the middle of a pandemic where food is one of life's few pleasures.
 
CH1 said:
I missed why you have to give it up completely?

It'd be hard for me; bread and pasta make me happy.

I did experiment once for a month, not eating any wheat Mon-Friday. It wasn't as hard as I thought; and I extended it to four months. Having the weekends helped... I used corn tortillas (instead of bread) but mostly used crispy Romaine to make wraps.

I might do it again...because it did help increase my energy levels during the day.
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Recent levels are pre-diabetic. Because of age doctor is throwing the book at me.
 
MindzEye said:
I want to go keto or at least lower carb, I've had some success with it in the past. But **** everything about doing that in the middle of a pandemic where food is one of life's few pleasures.
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The thing is that there's oodles of pleasure in a low carb diet. I'm sure you know this but tastes change with diet. Eating a lot of fat was really counterintuitive initially and even a bit repulsive. I love it now.
 
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