Really Boring Stuff Only III: Resurrection

[pewternhrata]

I eat what I want too. Keeps me at around 170lb at 6'2" so I'm still on the pretty thin side. According to my fitbit (not sure if I can trust it) I burn around 3000 calories a day doing almost nothing. My active days it shoots up quickly. People would always ask why I can eat what and as much of as I do and still look this way. I guess I just burn a lot more than most people.

That aside, I think our "do what I want" diet can still be harmful in other ways. Cholesterol and all the other things that can be wrong with us and cause health issues should still be taken into account. For all I know my blood sugar is super high and I've got high cholesterol. I doubt it, but it's still possible.

I'm with you, 6' 4" 160. I eat what I want and people are jealous, me not soo much as I'd like to get to 180-190. I'm very active at work, a ton of lifting and walking. I think what is holding me back is I typically eat dinner around 930, bed at 1130. Up at 6 and dont eat much of anything till lunch around noon. If I eat in the mornings its usually granola type snacks. I slam all sorts of food, not too much junk.
Typically what I see from people who want to lose weight is that are afraid to eat big meals, instead they load up on miracle cereal bars and meal replacement shakes, never really eating any 'mass' starve your body and it will start to hold onto every gram of sugar it can.

 

[panteragstk]

I'm with you, 6' 4" 160. I eat what I want and people are jealous, me not soo much as I'd like to get to 180-190. I'm very active at work, a ton of lifting and walking. I think what is holding me back is I typically eat dinner around 930, bed at 1130. Up at 6 and dont eat much of anything till lunch around noon. If I eat in the mornings its usually granola type snacks. I slam all sorts of food, not too much junk.
Typically what I see from people who want to lose weight is that are afraid to eat big meals, instead they load up on miracle cereal bars and meal replacement shakes, never really eating any 'mass' starve your body and it will start to hold onto every gram of sugar it can.

Yeah your body type and mine are probably exactly the same. I was much skinnier in high school/college, but one I hit 30 I finally gained some weight. I can actually see a difference when I work out vs when I was younger. I still have to eat a ton too keep up though. I need to stop skipping breakfast as well.

 

[pewternhrata]

Yeah your body type and mine are probably exactly the same. I was much skinnier in high school/college, but one I hit 30 I finally gained some weight. I can actually see a difference when I work out vs when I was younger. I still have to eat a ton too keep up though. I need to stop skipping breakfast as well.

Last years of high school I was up at 180, lifted all the time ate all day, first year of college I kept the same routine but increased my running and dropped to 150, stepped up the food big time got back to 160ish and have been stuck there since (12 yrs) I typically weight trained (used my body weight) never looked at bulking up, being tall and skinny makes it extremely difficult to do so. on a bench id rep 120 up to 190 and back down, my max was 220 which I thought was odd haha. Curls butterfly all those were single around 35-45, dual 85-120. Pull/push ups no one could top me. People would give me a hard time because of my size but I could keep up with them no issue, not to mention I was cut like crazy. Weight room is on my list when I purchase a house but of course the theater is #1 haha

 

[adwilk]

For you foodies- trying to stay compatible. I’ve got some turkey and pork in the Sous vide and ground my own breakfast sausage today ‘cause the store bought stuff is off limits. I’m hungry and dying for a vodka tonic, but still going strong.

 

[killdozzer]

For you foodies- trying to stay compatible. I’ve got some turkey and pork in the Sous vide and ground my own breakfast sausage today ‘cause the store bought stuff is off limits. I’m hungry and dying for a vodka tonic, but still going strong.

See, that's what I'm saying!! Do you go all the way through and stuff the sausage? What do you use?

 

[adwilk]

See, that's what I'm saying!! Do you go all the way through and stuff the sausage? What do you use?

I don't stuff it. This was just a breakfast sausage that can be browned/crumbled or formed into patties. I crumbled it and have been making breakfast bowls with eggs and diced potatoes.

I used a cheap pork roast. The spice mixture would over power a delicate pork flavor anyways. I trimmed away excess fat, ran it through the coarse grinder twice and added sage, fennel, smoked paprika, thyme, rosemary, garlic, salt and pepper. This might be one of the things I keep doing even after Whole30 is over. Its much better than the store bought stuff. Also started making my own mayo which is superior to the store bought jars. I'm trying with salsa, but some of the stuff you can buy is really good. I'm sure its mostly water weight, but I'm down 10lbs on day 6.

 

[BoredSysAdmin]

@adwilk - KitchenAid grinder attachment is nice, but I got a bit more serious toy:
https://www.amazon.com/gp/product/B002L830W4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

 

[killdozzer]

I'm sure its mostly water weight, but I'm down 10lbs on day 6.

Congrats!! Way to go. As I said, I'm on your side (I write this while eating burek (sort of meat pie), it is 22:00 in my country, I'm drinking some suprisingly good Blaufrankisch). Sorry to do this.

Your seasoning sounds good to me as long as you don't use garlic powder and as long as you don't go too far with the garlic in the first place. One month ago I was on Croatian coast for some work (if you can call it that). When I was done with work I went to a konoba (traditional restaurant) which is connected with a small farm and 90% of menu relies on everything homegrown on this farm. It is an eko-farm. I tried some pork sausages made with salt and black pepper only, wind dried with no smoke... I've never tasted anything better in the entire sausage realm (and I come from a "sausage-region" continental Croatia).

It was three classes above anything I tasted.

 

[BoredSysAdmin]

as long as you don't use garlic powder and as long as you don't go too far with the garlic in the first place. One month ago I was on Croatian coast for some work (if you can call it that). When I was done with work I went to a konoba (traditional restaurant) which is connected with a small farm and 90% of menu relies on everything homegrown on this farm. It is an eko-farm. I tried some pork sausages made with salt and black pepper only, wind dried with no smoke... I've never tasted anything better in the entire sausage realm (and I come from a "sausage-region" continental Croatia).

It was three classes above anything I tasted.

Thanks for Anthony Bourdain (rip) I learned about Croatian food fine cuisine

 

[adwilk]

@adwilk - KitchenAid grinder attachment is nice, but I got a bit more serious toy:
https://www.amazon.com/gp/product/B002L830W4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Not as expensive as I thought. Interesting. I've been grinding beef for a while now- something more robust could definitely be nice for grinding more. I've been pretty happy with the KA, but that looks pretty sweet.

 

[adwilk]

Congrats!! Way to go. As I said, I'm on your side (I write this while eating burek (sort of meat pie), it is 22:00 in my country, I'm drinking some suprisingly good Blaufrankisch). Sorry to do this.

Your seasoning sounds good to me as long as you don't use garlic powder and as long as you don't go too far with the garlic in the first place. One month ago I was on Croatian coast for some work (if you can call it that). When I was done with work I went to a konoba (traditional restaurant) which is connected with a small farm and 90% of menu relies on everything homegrown on this farm. It is an eko-farm. I tried some pork sausages made with salt and black pepper only, wind dried with no smoke... I've never tasted anything better in the entire sausage realm (and I come from a "sausage-region" continental Croatia).

It was three classes above anything I tasted.

I had planned on skipping garlic. I worked in small batches at first to see how the seasoning would work. I can't add any kind of sweetener- brown sugar or syrup would have been nice (traditional southern) and a lot of the recipes had garlic included in the spice mixture. I didn't use much (granulated garlic) it seems fairly balanced. Just another small kick of flavor. I could go either way on it. I also think the rosemary walks a fine line- the floral notes can be too forward. It might be something I experiment with more once this "diet" is over. For now, I just wanted sausage and given the limits, this fits the bill.

 

[BoredSysAdmin]

It was even cheaper before. The full price of $169 was partially offset by $50 gift card I had. Amazing deal.
Almost no plastic parts. Very metal and very much heavy. Also all the parts touches meat are stainless steel, so it's dishwasher safe.
Then your attachment cracks, replace it with lem grinder. Highly recommend it.

Not as expensive as I thought. Interesting. I've been grinding beef for a while now- something more robust could definitely be nice for grinding more. I've been pretty happy with the KA, but that looks pretty sweet.

 

[Alex2507]

We're not that kind of Cro but it wasn't until I started associating with some Dalmatians that I found out about sea food. I'm starving now. Thanks.

 

[BoredSysAdmin]

We're not that kind of Cro but it wasn't until I started associating with some Dalmatians that I found out about sea food. I'm starving now. Thanks.

 

[Alex2507]

... and now I'm confused about what to eat. Quick run to the store for some steaks sounds like a little more work than I'm interested in but I'm worth it ... and people like me.

 

[fuzz092888]

Well since this thread seems to have hit a bit of dry spell I'll spam it with some of my latest project.

The trenches with hand dug holes.

After 64 bags of 80lb sakrete.

Where things stand today

 

[ParadigmDawg]

That's a thing of beauty right there. It reminds me of the Brazilian place we go to and order the "meat tray" Here is a picture after we have already been hammering on it. They tray has about 3 lbs of different beefs and is dirt cheap.

 

[BoredSysAdmin]

Mmmmm, chimichurri sauce

 

[Swerd]

I've been away for a week and hadn't seen any computer or phone while I was gone. I was at a beach in Rhode Island in a house with far too many people. Despite that, it was fun. The weather was excellent all week. We rode Amtrak for 7 hours each way, and completely avoided driving the dreaded I-95 in July. Still, I'm glad to be home, sleep in my own bed, and drink my own coffee in the morning.

I did manage to see Alex2507 on Wednesday afternoon. He lives about an hour away from where I was staying. I had a real nice visit with him.

On Friday Alex had knee replacement surgery. I got a text from him Saturday morning:

​

New knee is in. Post op recovery went smoothly except for waking up combative, as they put it. I don't recall it. I apologized and nobody was hurt. So far I have managed to impress the staff with good range of motion, mobility, etc.​

That's good news – and its all I know. I don't know if he's at home or still in the hospital. So, please join me in wishing Alex all the best for a speedy recovery.

 

[Alex2507]

They booted me out after 24 hours. Non combative people can stay longer. I should have stayed longer but it was boring. I should have stayed longer but I'm not as smart as I think I am. I think the rehab people are suppose to tell you that you are doing especially well. Cheryl went wicked healthy on me so I waited for her to go to work and ordered two pizzas. It doesn't seem like thinking outside the box but I never get delivery. To me this was a brainstorm. Pepperoni and mushroom on one and green pepper and sausage on the other. I'm gonna hit the Tylenol a little ahead of schedule so I can snooze. This is all terribly inconvenient.