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I had a heart attack and the doctor said I at high risk for another.
I need some ideas on what to eat in order to reverse atherosclerosis.
I eliminated fats from my diet and I'm drinking 3 cups of red wine per day. I'm currently eating pasta and lean cuts of pork or tuna fish. Veggies with every meal.
Are Cheerios legit at unclogging arteries?
Help me please. I will try anything.
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Eat less move more.
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>>8484125
>that hand
trap detected
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>>8484131
This. Go to /fit/, read the sticky, stay there, exercise daily. Being actually healthy instead of half-assing it will keep you safe.
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What are some other ways/things to cook with sweet potatoes?
I eat them a couple of times a week because they're cheap, relatively healthy and delicious, but I'm getting sick of how I normally eat them.
what I normally do:
>slice into medallions, leave skin on
>finely dice some garlic
>salt, pepper, little bit of maple syrup, some fresh sage if I have it around
>roast until soft but not falling apart
How else can I cook these? Even if it's the same way, what are some other flavors I can try? Sometimes I'll mix it up and roast some brussel sprouts with them as well.
>inb4 marshmallows, its good but i don't want the beetus
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son de lima peru
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>>8484126
that's worse than marshmallows my man
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Is cornbread supposed to be sweet?
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Cornbread "styles" vary from region to region, city to city, even between branches of the same family.
Make it how you want.
If you don't like a preparation from a restaurant, don't get it anymore.
If you hate your nearly-dead grannie's cornbread, just grin and bear it until she croaks, jerk.
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Yes, it's made from creamed sweet corn and ground dent corn.
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>>8483967
A little, yes, but you don't want it tasting like a cake; don't add too much (if any) sugar
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about to order Chinese food. What should me and my daughter get?
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>>8483962
Egglpant
dumplings
dan dan noodles
Sichuan boiled fish
Those are some of my favorites
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tits or gtfo
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>>8483962
Get some chinese rock OP
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My crock pot finally bit the dust so I've been researching and looking for a replacement. During my travels I've decided to get an Instant-Pot pressure cooker since it can slow cook and do a bunch of other fun stuff.
With that being said should I get the 6-qt or 8-qt model? My crock pot was 6qt and everything I cooked in it (Soups/Gumbo/Chili) always fit without a problem. The highest I ever got to the top was about an inch. However I've never had a pressure cooker so I'm not sure if I should try to get the bigger size and if 6 qts actually holds 6 qts (tried going to the stores around here but they don't have them to look at). Also I'm sure I'll try cooking a bunch of new stuff eventually.
Thoughts?
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>>8483697
I only fill my pressure cooker 2/3rd full. I think that's the recommendation.
I wouldn't buy some dual use device. Crock pots are cheap, and you should buy one that fits your needs for slow cooking, whether that need is a browning function, clip on handles for transport in your car, oval shape for roasts, or maybe a preference for a stay warm setting, or glass lid. Pressure cookers are speedy, so yea the opposite of slow cooking. I use them mostly for making tought meat tender fast, beef stews, brisket, corned beef. They are supposed to be fast for beans, but bean skins can clog the opening and that's the reason for most issues with explosions. Most of all I use my pressure cooker to make chicken stock fast.
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>>8483697
I have one of those (the big version), it's awesome. Definitely don't get the small one even if you only cook a little food at once. The more you fill it the more likely you are to get food splattering on the lid, which means you have to clean it. If only steam touches the lid then you never have to clean it. The main benefit of an electric pressure cooker is enabling laziness, so why compromise that to save a little space?
>>8483718
It has slow cooker mode but there's no reason to use it because the pressurized modes make the food just as tender in less time. And I cook dried beans regularly and I never have anything touch the lid because I don't fill it past 4l and let it depressurize naturally. And even if I didn't there's a metal guard covering the pressure release valve so it's not going to clog, it just means you have more work to do cleaning it. And it has multiple safety safety mechanisms - modern pressure cookers don't explode.
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>>8483697
i saw a bad ass hamilton beach model at target yesterday morning. it's the one i'd get if mine bit it.
Anonymous
50 calorie pieces of butter 2017-01-18 10:39:43 Post No.8483444
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50 calorie pieces of butter 2017-01-18 10:39:43 Post No.8483444
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50 calorie pieces of butter
Anonymous
2017-01-18 10:39:43
Post No. 8483444
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Is anything wrong with pre-cutting your butter?
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I guess not. You don't snack on them plain though, do you?
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>>8483452
>tfw your favorite snack is a block of butter dipped in sugar
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>>8483452
What's wrong with that?
Anonymous
what ruins a local restaurant for you 2017-01-18 10:36:01 Post No.8483431
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what ruins a local restaurant for you 2017-01-18 10:36:01 Post No.8483431
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what ruins a local restaurant for you
Anonymous
2017-01-18 10:36:01
Post No. 8483431
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What ruins a local restaurant for you?
What I mean is that you enjoy the food and the atmosphere, but then something happens that ruins the place for you and makes you not want to go there. Could be social, could be a menu change, price change, etc.
A really obvious example would be asking out one of the servers and them saying "no" or the date going awkwardly A.K.A. the classic "shitting where you eat".
A personal example for me would be when servers or bartenders try to get to know me. I don't like the feeling of social obligation when I go out to eat-- that is, sitting at the bar and feeling the need to have a constant conversation with the bartender. It's social and professional worlds colliding.
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If I see an employee in the place that doesn't look like someone I would trust.
I'm sure we all know what I'm talking about.
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>>8483503
Agreed. Unless I am getting soul food.
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>>8483431
>not wanting to chit chat with the bar tender
I liked your kind, I just had to make sure you had your drinks and could leave you to your own devices, OP you're not a faggot in my book
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fatanons thread, a thread for people who lost a couple pounds to come endlesly harass us about this perfect one diet we absolutely need to try or calorie counting wich totally works even tho high sugar processed food gets metabolised into fat faster
how have you guys been holding up? i tried tamarind toffee made from 100% fruit with no sugar or shit added wich is pretty good for what it is and hey 1/3 calories of regular candy
also i have doctors appointment next week, not looking fowards to getting more restrictions because my studies arent great
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>>8483076
I've been cutting out the crap in my diet. No soda, no candy, no chips, no junk. Make most of my meals, eat out once a week as date night with my wife. It's hard as fuck, but I'm managing.
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>>8483076
I have never been a fat fuck because I have always followed the perfect diet. It's called "not eating more than I need to."
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>>8483093
Yeah for you fuccboi, I wish I had done that when I was a kid, but I didn't
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>reheating a calzone
>the lid falls off
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>>8483051
Hello!
I haven't been using the Internet all that long, and I've spent even less time on /ck/. If anyone could politely let me know what the context of this New Meme is, I'd be most grateful!
Thanks in advance!
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>adding salt to pasta
>the lid falls off
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>>8483051
>boiling a white rice
>the lid falls off
Anonymous
I have the best gig ever 2017-01-18 07:34:43 Post No.8482901
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I have the best gig ever 2017-01-18 07:34:43 Post No.8482901
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>Be me
>22 y/o in last year of college
>Pick up a weekly gig cheffing for a couple in my college town
>Pays good, man
>Been doing this weekly for ~3 months
>They've finally started to realize they can ask me to make ANYTHING they want
>Flash to today
>Text clients, asking what they want to eat this week
>How about your best chic fil a impression
>pic related me.irl
So they're getting their standard order: lemonade, tendies, waffle fries, BBQ sauce for him, Chick-Fil-A (the best) sauce for her, and have requested a vegetable to, I don't know, make them feel better about eating tendies. So, what I need from you fu/ck/ing majestic creatures: some shit for blogposting, if you've done this before, what you did that worked, what you did that didn't work, some tips on making Chick-Fil-A sauce, and what the hell kind of vegetable you'd pair with this.
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>>8482901
be sure to fry it in 100% peanut oil like chic fil a does
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What's the secret to getting vegetables or pieces of meat mixed in evenly with your spaghetti? No matter how much I mix/toss/fold, the pasta always wants to stay in a bunch with all the goodies scattered around it.
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>>8482846
Toss it before plating.
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>>8482855
Thanks, can I get a suggestion from someone who actually read the post?
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>>8482864
Use chopsticks.
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>want to eat McDonalds every day
>Don't want to be fat / unhealthy
How does one deal with this feel?
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>>8482648
Eat actual food like a human being.
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>>8482661
I do but it's agony.
I have to walk past McDonalds every day and just want to get 3 big Macs.
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>>8482648
Get yourself some 80/20 beef, onion powder, garlic powder, pepper, and MSG.
Make a thin patty with a rolling pin, cut/tear to size, cook on medium so it doesn't get super tough, add cheese and vegetation.
Use Sunshine or Wonderbread.
ITT: what you learned from culunary fuck ups.
>never leave plastic on top of toaster oven
>dont make things from scratch if you dont know the recipe
>dont freeze eggs
>know how to use cooking equipment before buying it
>5lbs of bagged potatoes are cheaper than 5lbs of individual picked potatoes
>timers are essential especially with drunk cooking
>turn off the oven, george foreman or any other type of cooking stuff before passing out drunk
>dont pour wine for 'flavoring' onto a super hot surface containing grease
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>don't be a waste of oxygen and retarded alcoholic
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>>8482624
Trying to modify a recipe? Great! Just remember to change one or maybe two things at a time rather than everything at once. That way if it's inedible you'll know why rather than trying to guess which change fucked it up, and if it's delicious you'll also know why rather than trying to guess which change made everything better.
Oh, and don't buy ingredients thinking it'll force you to use them. Most of the time you'll just end up making something uninspired right before they go bad, or you'll realize they've gone bad before you make something uninspired with them.
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marinading meat for too long makes it mushy looking and tough as fuck when cooked
I have now removed any acids from my marinades
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>wash and cut vegetables to size
>trim meat and cut to size
>store in plastic containers for up to 3-4 days
>next day put rice and water in rice cooker and push button
>leave for work/school
>come home to perfectly cooked rice
>gas to 100%
>wok starts smoking
>add vegetable oil and a drop of sesame oil
>add meat and brown sides
>remove
>add vegetables and cook until tender-crisp
>add meat back
>pour in some soy sauce, chili flakes, garlic, whatever else you like
>toss thoroughly
>serve with rice
>dinner is done in less than 10 minutes
>soak wok and utensils in soapy water for 5 minutes and rinse
>dishes are done
Why aren't you doing this?
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>>8482452
Washing and cutting vegetables to size itself takes ten minutes you tremendous mule fucker.
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>>8482461
It's not included in the time. You do it in advanced.
Have a good day. :-)
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>>8482467
So it takes almost a week to prepare that dinner
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Guys, I made one of the best roasts I've ever had yesterday. Take a chuck roast, sear it on all sides, then place in a crockpot. put a stick of unsalted butter on top of the roast, then sprinkle 1 pack of hidden valley ranch mix and 1 pack of onion soup mix over it. Place 8 pepperoncinis on top and cook on low for 8 hours. This shit is amazing.
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>>8482355
>unsalted butter
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>>8482358
Believe me, there's enough salt in the ranch and soup mix. you don't need any more.
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>>8482355
That's the flyoveriest thing i've ever seen.
Not gonna lie though it looks p. good.