New and Improved TnT Foodie thread

curious2garden

curious2garden

Well-Known Mod
Staff member
TCH said:
BTDT?

I should dip below 200lbs for the first time in 10-12 years this week. Kinda excited about it. :)
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Been there done that ;) congratulations on the weight loss! Actually fasting is good for humans. I tease, but it is good for us as is lower calorie consumption but I'd rather not think about that during the holidays. How long have you been working on the weight loss?
 
TCH

TCH

Well-Known Member
curious2garden said:
Been there done that ;) congratulations on the weight loss! Actually fasting is good for humans. I tease, but it is good for us as it lower calorie consumption but I'd rather not think about that during the holidays. How long have you been working on the weight loss?
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To be honest, I wasn't working on weight loss. Some fell off when we started playing a shitload of disc golf and really racking up the steps. About 3 weeks ago I started Fasting 4-5 days per week and cutting sugars and carbs back quite a bit just to clean up my eating and force myself to start cooking a little.more and taking my lunch to work. The weight loss is a just a bonus. End of July I was at 237lbs. About 3 weeks ago, I was at 217. I was happy and felt fine at 217. Now that I'm at 204 or so, I need to get under 200 just to do it. I won't do anything crazy to do it and it won't hurt my feelings if I don't, but if I continue on the path I'm on, it shouldn't be a problem to probably get down to 190 with little.effort.
 
shnkrmn

shnkrmn

Well-Known Member
TCH said:
To be honest, I wasn't working on weight loss. Some fell off when we started playing a shitload of disc golf and really racking up the steps. About 3 weeks ago I started Fasting 4-5 days per week and cutting sugars and carbs back quite a bit just to clean up my eating and force myself to start cooking a little.more and taking my lunch to work. The weight loss is a just a bonus. End of July I was at 237lbs. About 3 weeks ago, I was at 217. I was happy and felt fine at 217. Now that I'm at 204 or so, I need to get under 200 just to do it. I won't do anything crazy to do it and it won't hurt my feelings if I don't, but if I continue on the path I'm on, it shouldn't be a problem to probably get down to 190 with little.effort.
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Bareback

Bareback

Well-Known Member
raratt said:
My grandfather was born in 1896.
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My dad’s dad was born in 1892 . My dad was the baby of the bunch and so was I.
shnkrmn said:
I lived in Hamburg, Germany until I was 3 although I was born in New York. My sister still hates me and I still have a huge melon.View attachment 5352696

Being Americans we were naturally armed to the teeth.
View attachment 5352697

Pretty weird 15 years after the end of WWII.
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Your sisters pic could be passed off as one of my mother or me…..yeah I had that same hair due when I was three. Also my youngest grandson looks a lot that too. 806D518F-E06F-4264-8402-D90A395B6206.jpeg
Ohh did I ever tell y’all the name bareback comes from not wearing a shirt….my grandson doesn’t like them either.
 
S

SpaceGrease

Well-Known Member
Non original recipe : Christmas's fudge cheat code .. Peanut butter .

Bag p.b Reese chips, 1can eagle condense milk , cup creamy p.b , tsp vanilla extract.

P.b chips and condensed milk on medium low to melt add vanilla and 1cup creamy p.b.

Added to parchment lined 8x8 , cover ,let set up 4hrs min on Table top or r. fridge ..so fast so so pothead . I use the throw away 8x8 and cover w/ a.foil ….

Play w/all kinds of flavors .. bag chips ,can milk and vanilla … white chocolate,peppermint with crumbled Andes soft mints for a topper will get a laid :)
 
tree beard

tree beard

Well-Known Member
curious2garden said:
I ordered a catered meal from our wine shop up here. I'm over the work for this year.
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I went the opposite direction this year, offered to do a 10 lb prime rib on the pellet smoker. Probably a 5-6 hr cook. Hopefully I don't mess it up, got the whole family coming over for Christmas dinner and expectations are high. Not to mention I'll be sick if I fuck up a $170 peice of meat
 
Metasynth

Metasynth

Well-Known Member
Made a “dirt” spice rub. Took some dried porcini mushrooms, threw em in the dehydrator until they got real good and crispy.

Blended them up to a powder, and mixed it with granulated garlic, paprika, salt, and pepper.

Pretty much good on anything savory.

image.jpgimage.jpg

Mixed a couple spoons in with some softened butter to make a butter rub to put on my rib roast

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