Since we started eating more vegan with heavy spices, I've found that my tongue is far more sensitive to salt and reacts very favorably to a tiny bit of salt added to just about anything. A dish can go from bland to full of flavor just by sprinkling a tad bit (less than a gram probably) over the dish.SAWCE wrote: ↑Wed Jun 09, 2021 10:53 pm I know my sense of taste is a little odd right now because of eating the same things every day for months on end, so other people might not find this as good as I do, but… goddamn. I started sprinkling a little salt on my peanut butter that I get with my dinner and it is. so. fucking. good.
32g of natural peanut butter (already just salt and peanuts) and then just lightly sprinkle some plain iodized salt over the top.. maybe 1g, I’ll have to weigh the salt tomorrow to see. But it really enhances the flavor of the peanut butter.
OT 20: rotisserie roller coaster
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Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
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The carb up begins! Had a cup of blueberries and 1 and 1/6th (weird amount, but I’ll have a total of 7 cups of rice split between 6 meals today and it’s easiest to just cook 3 and 1/2 at a time and pull out ~1/3 if that for each meal) cups of rice for breakfast. Oh, and 2oz of chicken protein will stay low today and tomorrow. 10oz of chicken total today, and 2oz of beef.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
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I drink a gallon of water before 10am.SAWCE wrote: ↑Thu Jun 10, 2021 10:22 am The carb up begins! Had a cup of blueberries and 1 and 1/6th (weird amount, but I’ll have a total of 7 cups of rice split between 6 meals today and it’s easiest to just cook 3 and 1/2 at a time and pull out ~1/3 if that for each meal) cups of rice for breakfast. Oh, and 2oz of chicken protein will stay low today and tomorrow. 10oz of chicken total today, and 2oz of beef.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
You're going to look like a fucking statue.
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
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Is the comp on Saturday?SAWCE wrote: ↑Thu Jun 10, 2021 10:22 am The carb up begins! Had a cup of blueberries and 1 and 1/6th (weird amount, but I’ll have a total of 7 cups of rice split between 6 meals today and it’s easiest to just cook 3 and 1/2 at a time and pull out ~1/3 if that for each meal) cups of rice for breakfast. Oh, and 2oz of chicken protein will stay low today and tomorrow. 10oz of chicken total today, and 2oz of beef.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
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:metoo:
Must be a thing.
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That’s the plan!Detroit wrote: ↑Thu Jun 10, 2021 10:32 amI drink a gallon of water before 10am.SAWCE wrote: ↑Thu Jun 10, 2021 10:22 am The carb up begins! Had a cup of blueberries and 1 and 1/6th (weird amount, but I’ll have a total of 7 cups of rice split between 6 meals today and it’s easiest to just cook 3 and 1/2 at a time and pull out ~1/3 if that for each meal) cups of rice for breakfast. Oh, and 2oz of chicken protein will stay low today and tomorrow. 10oz of chicken total today, and 2oz of beef.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
You're going to look like a fucking statue.
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Yessir!Apex wrote: ↑Thu Jun 10, 2021 10:47 amIs the comp on Saturday?SAWCE wrote: ↑Thu Jun 10, 2021 10:22 am The carb up begins! Had a cup of blueberries and 1 and 1/6th (weird amount, but I’ll have a total of 7 cups of rice split between 6 meals today and it’s easiest to just cook 3 and 1/2 at a time and pull out ~1/3 if that for each meal) cups of rice for breakfast. Oh, and 2oz of chicken protein will stay low today and tomorrow. 10oz of chicken total today, and 2oz of beef.
At the same time we’re pulling back on my water intake to get a nice, crispy, dry look. 1 gallon of water today. Plan is 1/2 gallon tomorrow as of now; but that could change based on how I look after the carbs and water today.
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The best.Desertbreh wrote: ↑Thu Jun 10, 2021 11:15 amA triscuit with a dab of yellow mustard and some sharp cheddar cheese is a food group unto itself.
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
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Peak Triscuit snacking right here.
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
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We have also taken to getting various Pepper Jellies when we go to farmers markets or in specialty shops.
Even the ones at the supermarket or Wally World are good.
A dab of one of these on top of cream cheese on top of your favorite crackers is stupidly good. Good on other cheeses like cheddar as well, the contrasts between salty and creamy and sweetly spicy adds up to a fantastic snack.
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I go high salt in general, but yeah, a gram on a full meal for most people is plenty to bring out some flavor. It’s a shame it gets such a bad rap with blood pressure.Detroit wrote: ↑Thu Jun 10, 2021 10:22 amSince we started eating more vegan with heavy spices, I've found that my tongue is far more sensitive to salt and reacts very favorably to a tiny bit of salt added to just about anything. A dish can go from bland to full of flavor just by sprinkling a tad bit (less than a gram probably) over the dish.SAWCE wrote: ↑Wed Jun 09, 2021 10:53 pm I know my sense of taste is a little odd right now because of eating the same things every day for months on end, so other people might not find this as good as I do, but… goddamn. I started sprinkling a little salt on my peanut butter that I get with my dinner and it is. so. fucking. good.
32g of natural peanut butter (already just salt and peanuts) and then just lightly sprinkle some plain iodized salt over the top.. maybe 1g, I’ll have to weigh the salt tomorrow to see. But it really enhances the flavor of the peanut butter.
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When I’ve needed something to chew on this prep I was putting a little dijon mustard on a pickle slice. So fucking good.Desertbreh wrote: ↑Thu Jun 10, 2021 11:15 amA triscuit with a dab of yellow mustard and some sharp cheddar cheese is a food group unto itself.
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Second rice/chicken meal in. Chopped up a cup of greens into this one since I forgot to add any to my first meal. I’ll do another chicken meal, then have beef/rice for my fourth of the day.
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Salt and fat are both vital to health and to flavor. It's to demonize them.SAWCE wrote:I go high salt in general, but yeah, a gram on a full meal for most people is plenty to bring out some flavor. It’s a shame it gets such a bad rap with blood pressure.Detroit wrote: ↑Thu Jun 10, 2021 10:22 am Since we started eating more vegan with heavy spices, I've found that my tongue is far more sensitive to salt and reacts very favorably to a tiny bit of salt added to just about anything. A dish can go from bland to full of flavor just by sprinkling a tad bit (less than a gram probably) over the dish.
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:thankyou:troyguitar wrote: ↑Thu Jun 10, 2021 12:45 pmSalt and fat are both vital to health and to flavor. It's to demonize them.SAWCE wrote:
I go high salt in general, but yeah, a gram on a full meal for most people is plenty to bring out some flavor. It’s a shame it gets such a bad rap with blood pressure.
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When eating mustard on pickles is SFG...................you're hungry.SAWCE wrote: ↑Thu Jun 10, 2021 12:42 pmWhen I’ve needed something to chew on this prep I was putting a little dijon mustard on a pickle slice. So fucking good.Desertbreh wrote: ↑Thu Jun 10, 2021 11:15 am
A triscuit with a dab of yellow mustard and some sharp cheddar cheese is a food group unto itself.
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This is why I will never see a single digit body fat percentage.
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Yeah, you don't need to eat like that to be in the single digits. He's quite a bit lower than 10% now.troyguitar wrote: ↑Thu Jun 10, 2021 1:07 pmThis is why I will never see a single digit body fat percentage.Desertbreh wrote:
When eating mustard on pickles is SFG...................you're hungry.
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Yep single digits is ripped AF.coogles wrote: ↑Thu Jun 10, 2021 1:08 pmYeah, you don't need to eat like that to be in the single digits. He's quite a bit lower than 10% now.troyguitar wrote: ↑Thu Jun 10, 2021 1:07 pm This is why I will never see a single digit body fat percentage.