Light Meat or Dark Meat

[cloud]

Chicken breast, fish, lean ground beef, steak, jerky. <----90% of my food consumption.

[Neobaron]

For every animal windy doesn't eat, I eat three.

[cloud]

For every animal windy doesn't eat, I eat three.

It's important for population control.

[Sharptooh]

Poor Wondy is our only veg.

I'm tempted to try and go vegetarian sometime, or at least cut down my meat consumption, I think eating meat more than 3 times a week is generally unsustainable.

Saying that I'd probably find it difficult, meat is too delicious!

[cloud]

I'm tempted to try and go vegetarian sometime, or at least cut down my meat consumption, I think eating meat more than 3 times a week is generally unsustainable.

Saying that I'd probably find it difficult, meat is too delicious!

Wow, you only eat meat 3 times a week? That would be impossible for me, but I need to consume at least 175g of protein/day. So I generally consume meat at least 3 times a day.

[Briar]

I try to eat more meat during the winter than the summer. I attempt to find alternatives during the summer like fruit/veggies/grains/etc.

[Firetooth]

I'm tempted to try and go vegetarian sometime, or at least cut down my meat consumption, I think eating meat more than 3 times a week is generally unsustainable.

Saying that I'd probably find it difficult, meat is too delicious!

Wow, you only eat meat 3 times a week? That would be impossible for me, but I need to consume at least 175g of protein/day. So I generally consume meat at least 3 times a day.

Nah we eat meat pretty much every day, just sharp thinks that it's unsustainable. ;)

I had meat for lunch and dinner the past two days.

[Kilkenne]

Unsustainable by/for whom? Unsustainable on one's pocketbook if they don't have the money to buy so much meat mostly I'd think. And I guess if the standard of life keeps going up throughout the whole world, meat prices will probably rise to the point of ridiculousness. Generally you can peg a culture's affluence by the amount of meat in their diets past the hunting/gathering phase.

Also, in America people are generally obsessed with all white meat everything. It's exactly the opposite in Russia and a lot of Eastern Europe. They have a stigma against eating the white meat bits the same way that Americans have one against dark meat. The more you know.

[Wolf Snare]

How jacked are you nick? kilk, more recipes plz!

[Kilkenne]

There's a cooking thread in the GD that we had made that we should totally revive. I posted a recipe for beef wellington in there that Genevieve made. I also made her tart tatin recipe, it was good.

But I digress. Here's a chicken adobo recipe (I don't know what chicken adobo really is or what it means, apparently though that is what this is called)

You need:
chicken legs/thighs, a few pounds of them, don't know how this would turn out with breasts
dash of salt (little more than a dash tbh)
dash of  pepper (always grind your own pepper, no not grinding your own pepper)
about a quarter cup of soy sauce
3 cloves garlic
~1/4th an onion, diced
2 bay leaves
half or 3/4 a cup vinegar (white, not malt)
->Basically stuff that most kitchens have (except maybe bay leaves)

Anyhow, so basically what you're gonna do is put your chicken in a pot, where it will just hang out. A pot taller than it is round if possible.

Once your chicken is chilling at the bottom of the pot, throw in everything but the salt, pepper, and bay leaves. Literally everything else, and mix it around. Make sure to completely cover everything in this mixture.

Now you're going to toss your salt/pepper/bay leaves in, you're going to cover your pot, and you are literally just going to let it sit there for like two hours. Without cooking. Just let it hang out.

After you've done whatever it is that you do for two hours, go back to your pot, take the lid off, and heat it to boiling. After bringing it to a boil, cover it and simmer for ~45 minutes. Be careful that it doesn't burn (check on it). You can also throw in some chicken stock if you used a pot that's too big, but I rarely if ever do this.

Anyhow, it's a really easy to prepare asian chicken recipe. Generally the liquid boils down pretty far by the end, so it's more a sauce than a real liquid. I've seen people use less vinegar, I guess it really just depends on taste. Either way chicken legs/thighs are relatively cheap, so it's really cheap to screw up if you find out you don't like it much.

[cloud]

How jacked are you nick? kilk, more recipes plz!

Not as jacked as I'd like to be. I was 200lbs (about 20% bodyfat), benching 325lbs, and eating about 3500 calories/day (250g of protein), but now I'm trying to drop down to 10% bodyfat and have cut my calories down to 2500/day. So I'm down to about 190lbs right now.

[Wolf Snare]

impressive bench. you squat?

add me on fb lol

[cloud]

impressive bench. you squat?

add me on fb lol

Pm me your last name.

I don't squat much (225lbs for 10reps) because leg day is right after back day and I'm usually pretty sore, but I can leg press 1000lbs for 8 reps. Plus having huge legs makes it hard to run.

[Dark Claws]

Dark. Charcoal is the best flavor.

[Briar]

Putting a little carbon in your diet?