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A little too done but otherwise very tasty looking.
This is what I imagined the barbecues were like at the Bush ranch.
Tastes like chicken:
Now we're cookin'!
She also looks askance at me when I point out that I am not nearly heartless enough to stop consuming animals bred for the food market. What exactly does she think will happen to those animals if the food market dries up because everyone has gone vegetarian? Farmers won't be breeding and feeding those animals, that's for certain.
Why would that be a problem for her (or anyone vegetarian)? Unless one believes that unborn cows have souls or some such?
barfo
Of all the breakfast meats why isn't chicken one of them?
Of all the breakfast meats why isn't chicken one of them?
Because they are usually served with eggs.Of all the breakfast meats why isn't chicken one of them?
YES!
I think I need a steak tonight. It's the only ethical thing to do.
Chicken fried steak?
because they can already own breakfast with eggsOf all the breakfast meats why isn't chicken one of them?
beat me to itBecause they are usually served with eggs.
That was how I lost my 40+ pounds a couple years ago. Nowadays I have to eat carbs just to make sure I don't drop below they weight I want to be.Been doing Keto (fewer than 20g net carbs daily) for a few months now. Hard to give up all pastas, potatoes, bread, sugars but after 2 weeks became real simple. I can eat all the fat, red meat and other proteins I want. I eat a bunch of bacon, ribeye, eggs and cheese. My cholesterol is damn near perfect and same with my blood pressure. I have to drink in moderation and beer is off the table, so that sucks. But it’s amazing how healthy you can be with all the fat as long as you have no carbs.
I’m at a family function this week and broke my diet for the festivities. I’m not loving all the carbs and can’t wait to get home and start back on the Keto diet again.
Another great advantage is no energy slumps. Without carbs, my body burns fat instead of glucose for energy so there is always a constant flow of energy regardless of when I last ate.
Burn the fat until it catches fire and long enough for it to blacken, brand the grill marks in a cross hatched pattern and make sure the inside part is medium rare and you're talking my favorite steak. Now, add a large russet potato baked to perfection and add butter, sour cream and chives. Now, add a quality red such as a Mondavi, Napa cabernet sauvignon or a Columbia Red Willow Valley cabernet sauvignon or a Chateau Latour or a Chateau Lafite-Rothschild and you're talking a dinner to remember. How about some Cherries Jubilee for dessert?I've been eating mostly fish and chicken, but last night I grilled a New York strip steak. Yum!
