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02-17-2017, 04:50 PM #201
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02-18-2017, 09:49 AM #202New Member
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Def in on this thread w lots to learn. Cant seem to get my chicken or steaks grilled right. Why in the hell does chicken from a restaurant, in even a sandwich, taste so much better than at home?
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02-18-2017, 11:09 AM #203Banned
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02-18-2017, 11:34 AM #204New Member
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Thanks man!!! Cooked on high or medium on grill and about how long for the average breast? Heard years ago lemon juice was out on em but have no clue
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02-18-2017, 11:35 AM #205New Member
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I would never need a cheat meal if I could mimic restaurants meats
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02-18-2017, 12:24 PM #206Banned
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That's a very relative question.
Basically you want it to cook from center out, medium flame etc.
Plus you must realize, restaurants are soaking shit in oils and such,no regards to healthy.
Your boneless skinless breast baked at home in lemon juice is probably a 1/4 of the calories of the same size breast at a restaurant
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02-18-2017, 01:49 PM #207
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02-18-2017, 01:54 PM #208
Last edited by almostgone; 02-18-2017 at 02:12 PM.
There are 3 loves in my life: my wife, my English mastiffs, and my weightlifting....Man, my wife gets really pissed when I get the 3 confused...
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02-18-2017, 01:56 PM #209New Member
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Thanks bro's!!! Gonna try this tonight!!!!
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02-18-2017, 02:16 PM #210
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02-19-2017, 01:16 PM #211
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02-19-2017, 01:23 PM #212Originally Posted by almostgone
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02-19-2017, 02:02 PM #213There are 3 loves in my life: my wife, my English mastiffs, and my weightlifting....Man, my wife gets really pissed when I get the 3 confused...
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02-19-2017, 02:25 PM #214Banned
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Not generally a marinade type myself, but you guys might be converting me. Do any of you use a slow cooker for some of your dishes? This is something the wife & I were thinking of.
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02-19-2017, 02:31 PM #215There are 3 loves in my life: my wife, my English mastiffs, and my weightlifting....Man, my wife gets really pissed when I get the 3 confused...
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02-19-2017, 03:29 PM #216New Member
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Did the brine marinade on steak last night. Damn it was good!!!! It will now be a staple.
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02-19-2017, 05:19 PM #217
Sfla80 do you have any good venison recipes?
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02-19-2017, 05:22 PM #218
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02-19-2017, 05:24 PM #219
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02-19-2017, 07:03 PM #220
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02-19-2017, 07:51 PM #221
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02-19-2017, 08:19 PM #222
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02-20-2017, 05:35 AM #223
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02-20-2017, 07:49 AM #224
Cumin-Crusted Pork with Fig & Blood Orange Pan Sauce
8 ingredients in one dish!!! Farro, fennel and some other fancy stuff. Never heard of blood oranges.
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02-20-2017, 06:17 PM #225
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02-20-2017, 06:28 PM #226Banned
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Nice salmon filets on the grill tonight - bless the farmer's market.
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02-20-2017, 07:28 PM #227
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02-20-2017, 07:44 PM #228Banned
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02-20-2017, 07:44 PM #229
So cape....
This is how I work. I get an idea. I research is something has been done similar. I read and find what I think would go accordingly to what I am thinking. Then I will make "tweaks" to make it my own. Especially with something I have really never worked with. Being in corporate surroundings I sometimes do not have much leeway.
So this is what I would come up with for a dish:
For venison or something gamey you want a "bold sauce". I have used this sauce for things like foie gras and duck breast before.
Applewood smoked bacon wrapped venison tender, served over camalized baby carrot (I think Swiss chard would go nicely also) and a blackberry gastrique.
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09-09-2019, 08:37 PM #230
Think I have posted this before but unsure.
Good protein fat meal.
Flank rolled with mozzarella and spinach.
I bought this premade, but have made it before. U can add anything, I’ve done this exact one but adding spinach pesto and roasted peppers.
Excellent meal
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09-09-2019, 08:42 PM #231
Ok this not so much for dieting. But a great date night dinner.
Basically a seafood pasta. But sauce is called a beurre blanc.
Can use any seafood you want.
Our restaurant closed for the hurricane, so I grabbed some shrimp and lobster (claws and knuckles)
That lobster tail you see is just extra, nice touch. It’s an “African lobster tail. 10/12 oz” we sell it for 75$. This is different from a Maine lobster, much sweeter meat, and meat to shell ratio is much higher as these shells are very light. So instead of 4oz of shell it’s like 1.5-2oz.
If anyone wants this recipe I will be happy to post/ explain the best I can.
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09-09-2019, 10:09 PM #232BANNED
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how did I not notice this thread .. umm yeah I'm following . you better post consistency brother! I'm all for learning new ways to cook and making things awesome
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09-10-2019, 04:57 AM #233
Food is overrated. LOL
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09-10-2019, 05:38 AM #234
Glad you cranked this back up, Sfla!!! We can never have enough recipes; whether it's BB food or just a nice cheat meal!
There are 3 loves in my life: my wife, my English mastiffs, and my weightlifting....Man, my wife gets really pissed when I get the 3 confused...
A minimum of 100 posts and 45 days membership required for source checks. Source checks are performed at my discretion.
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09-10-2019, 04:43 PM #235
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09-11-2019, 09:27 PM #236Banned
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Put some salt & pepper on a filet mignon before I tossed it on the grill tonight.
Sliced it up, put it on a simple salad with butter lettuce & ranch dressing.
SFla, missed you bud.
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09-11-2019, 09:30 PM #237
So at the restaurant we basically do this.
U can get it on any salad but 2 basic salads come with 4 oz of sliced tenderloin (lunch so smaller portions)
One is a Cobb salad. And this month we have a special going on (most major cities do this called “restaurant week”) arugula tomato and balsamic vin . Which is one of my favorites. Add some roasted red bell peppers and it’s perfect
Missed u guys here. Glad to be back
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01-24-2020, 06:45 AM #238
food still look GREAT bro lol...good to see the thread and you still up and going man.
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cutting/ fat loss advice needed...
04-16-2024, 01:34 AM in ANABOLIC STEROIDS - QUESTIONS & ANSWERS