[Enjoying food while losing weight]

Is it that you will be trying to cut for competition as a bodybuilder?

Otherwise, why build up past your target and then cut down?

I was wondering this as well.

[Enjoying food while losing weight]

I'm going to post something that's probably alien to a lot of you ... but it's never stopped me.

Not alien to all.

There's also no one correct answer to cooking for weight loss.

So true.

I like IFing. It works well for me.

The diet is called PSMF, short for Protein-Sparing Modified Fast. You can find more information here.

Great program.

Have you done UD2?

[The Definition of American Barbecue]

Well, I am from Pittsburgh and I have no idea what anyone means about us northern folks......

I also grew up with the bottled sauce, and a small charcoal grill or crock pot used to make what was called bbq. I didn't know anything about "real" bbq until 20 years or so ago when the boy brought home KC bbq from a business trip.

oh.my.god.

I went straight to the book store and within a week or so we had out first smoker. Ahhh....

Now we have two and I spent years learning, tweaking and getting better. Even now though, I don't have any friends locally who smoke their own meat and make sauce. Bbq here just means to cook outside.

To the OP looking for some more information, this site is packed full of excellent information; from backyard beginner to competition kings.

[Obscene Sandwich]

I had a "disaster" recently making a Crusty Boule; the dough stuck terribly while proofing.

Sooo....I turned the somewhat flat loaf into a wonderful Muffaletta.

[Dinner! 2011]

Gumbo and some Tartine bread from last week:

And my very first try at sushi rolls:

[The high-power blender topic]

Thtis is a good discussion of high-powered blenders:

Thank you!

[The high-power blender topic]

I have been looking at blenders, and right now I am leaning toward the Vita-Mix BarBoss.

The blender will be primarily used for drinks.

Any opinions on this machine, or perhaps another I should consider?

Thanks!

[Fish Fry dinners during Lent]

The Friday fish fry is big here.

Just about every church has one, every bar runs their Jumbo Fish Sandwich and even the local grocery sets up a fryer at the front of the store. They will be 30 deep by 4:00.

Sides are fries, coleslaw, mac and cheese, but pierogies are big as well. Many churches will also sell different varieties by the dozen.

[The eGullet Hall of Shame]

Swedish fish, but no shame at all!

[Enjoying food while losing weight]

That looks great Cass- I am impressed by the whipped cottage cheese. How did you do it, and was there any graininess? It looks smooth and thick.

I simply whipped 1/2 C in my Mini Cuisinart and it was very smooth.

I also use it sometimes with SF Jello/Pudding. It kicks up the nutritional value of a SF dessert, and still gives you the feel of whipped cream (almost!).

[Enjoying food while losing weight]

I hope this is the correct place to post.

I don't know much about the WW System, but I am very much into staying fit and healthy....and I love good food!!

This was breakfast today:

A Jonagold apple cooked with a bit of water, splenda, cinnamon, vanilla, nutmeg and a pinch of corn starch. Topped with whipped cottage cheese and a drizzle of raw honey.

170 calories

32g carbs

1g fat

13g protein

Not the same as an apple/cinnamon roll, but sweet and satisfying sans guilt.

[The Bread Topic (2009 – 2014)]

Nice finish - crust, slash & dusting. Is that a special knife stroke ?

Thank you!

Actually, no real score.

I did a bulk preshape, then carefully cut the dough into two and proofed on a couche for a few hours. The slashes are along my cut lines.

[The Bread Topic (2009 – 2014)]

My latest Ciabatta:

[Pork Shoulder]

Here is my recipe:

Rub Recipe

1/2 C + 1T Dark Brown Sugar

1/2 C Sugar

1/2 C Paprika

1/2 C Garlic Salt

1 T Kosher Salt

1 T Chili Powder

1 1/2 t Oregano

1 1/4 t Cayenne Pepper

1 1/2 t Cumin

1 t Fresh Pepper

1 t Onion Powder

1 1/2 t Lowrey's Seasoning

Lightly coat the ribs/pork/brisket with yellow mustard, then apply rub.

I use the smoker, but you could maybe try a little stock/garlic/onions in the crock pot with a bit of liquid smoke? Just a thought....

[Pickled eggs]

I found that adding some baking soda to the water can help with peeling.

We can our garden beets, and they are wonderful to use in making pickled eggs.

I drain the beet juice to a pan, add some water, cider vinegar, sugar, salt, peppercorns, garlic, shallots and a bit of pickling spice. Bring just to a boil.

I like to use 1/2 gallon mason jars to store. Fill with the eggs and beets then add the juice. Into the frig for a week.

I sometimes take the pickled eggs and make pickled/deviled eggs. Yum!

[Philly Cheesesteak at home]

That's why I was hoping for a good home baked bread recipe.

Here is a very good, and very easy baguette recipe that I have used for hoagies.

Just scale to the size you want.

[Dinner! 2011]

This thread is great!

Everything looks good, and I have added many of the dishes to my to make list.

dcarch.....That is just gorgeous!

I made some Pad Thai last night:

Also did a St. Louis Style pizza over the weekend:

[Breakfast! The most important meal of the day (2004-2011)]

An egg on some polenta, with a few slices of Tartine Bread Baguette toast.

[Extreme resting (of meat, that is)]

Smoking brisket and pork shoulder often involves extreme resting. Once the meat is close to the desired temperature it's wrapped in foil and then towels and placed in an insulted container to rest for long periods. The temperature increases slightly and is maintained. The juices return to the meat and the tougher fibers continue to break down making it more tender. At least that's how I do it.

I also use this method.

Wrap in foil, a towel and into an empty cooler to party.

[Roux in the Oven]

I just did this last night and it turned out great. Actually made the roux the night before and kept it in the fridge until I made it. Cup of flour and a cup of oil in a cast iron skillet, 2 hours in a 350F oven. Didn't stir it once other than to incorporate everything. Was darker than I ever got on the stovetop. Delicious. I see a lot more gumbo in my future. How long would this keep in the fridge?

This is what I did as well.

Excellent results!

[eG Foodblog: Pierogi (2011) - Rollin' the bon temps on the Left Co]

Great blog!

Wonderful pictures, especially the puppies!

Mmmm.....pierogies.

And also....hello!

[World's Simplest Recipes]

Bagna Cauda with a Rustic Italian bread.

[Dinner! 2011]

Everything looks great!

I made pizza last night.

[TV Shows That Take (Took) Place In Bars and/or Restaurants]

Moe's Tavern on The Simpsons.

[TV Shows That Take (Took) Place In Bars and/or Restaurants]

Happy Days and Seinfeld.