ExRx.net

[quote="carlito...@stuward I won't forget them, thanks. Is there a list somewhere of what types of vegetables are high calorie/low cal?...[/quote]

A more accurate distinction is fibrous or starchy. You can eat fibrous vegetable as much as you want. They will fill you up and provide nutrients but have very few calories. Startchy vegetables are basic energy food. There is a little grey area with vegetables like squash, but most are self evident. We have a sticky on it here: viewtopic.php?f=17&t=4073

_________________
Let thy food be thy medicine, and thy medicine be thy food.~Hippocrates
Strength is the adaptation that leads to all other adaptations that you really care about - Charles Staley
_________________
Thanks TimD

easy there tiger, if we're having a burger war, the best burger recipe of all time is

mince beef (fattier the better I reckon)
red onion
japalenos
dijon mustard
grated parmesan (or similar)
tarragon (use fresh stuff)
salt and pepper
egg

obviously you'll want some cheese and tomatoes and stuff like that to stick in the buns.

mush it all up together and there you go. Stick the patties in the fridge for like half an hour to firm 'em up a bit. I like to eat them with spicy mayonnaise, which I make by pouring some decent tasting hot sauce into a jar of mayonnaise, and shaking it up a bit (try it, you wouldn't believe how awesome it is).

If there's a better bodybuilding food I'm yet to sample it deliciousness

fish in can not bad, I hear.

Again ,these can just diverge into so many opions.
You will die some day either way and eating meat in a can won't take years off your life. And if it does - your dead.
Meat from places like Whole Foods and organic free range whatever is much more expensive.

I have mackeral in a can too and have not figured a way to use it, except throw it on greens, like I do with salmon and tuna in a can. With some mustard + red wine vinegar + olive oil homade dressing.

Walnuts make every salad better.

When cooking meat, use the higher end of temp, like 450 f, and burner on Med-hi to Hi, think Brown and Sear and Roast, not warm up.

For Omelletee and Scrambled eggs, start low, (i stir in pan, no need to waste a separate bowl). for Scrambled cooking too hi too early can give you watery and rubbery eggs. Gradually increase heat as it thickens. Go to Mediumk and begin folding and folding and folding, making it multiple layers as the liquid turns to thin layers. Dont do all the chopping of the eggs up until right at the end, or after its on your plate. Leave a litte sheen, dont overcook and dry them out. By the end the pan should be on Hi and you are constantly flipping and folding.
I make the best Scrambled Eggs on this site.

Fact.

And you should have Thanked me to. I did offer some idea



Lets stop ruining every thread with personal founded or not ideas of what a person needs to eat to fit your perfect diet. /rant

At first my only strategy was "eat more real food." This gained me 10# and then I came to a hard stop. When I stopped gaining that's when I decided to learn how to count this stuff.

I have a simple spreadsheet that lists various foods and their calories from protein, fat, and carbs. If I know the grams, I convert to calories and vice-versa.

My actual approach was first to figure out how much I'm getting by looking up the calories in the foods I eat. My diet is very consistent so this is pretty easy.

After adding up everything up 2000 calories/day, which I am sure hoping is wrong because that is WAY WAY LOW. But I have to assume it's correct and I need to go WAY WAY UP to 3000 calories/day for two months and see if I can put weight anywhere but my belly. :)

Hope this makes sense.

I find calorie counting exceedingly tedious.

RobertS, that burger would be delicious.

That's what I do too, I don't want the yolk to solidify before I've finished opening all the eggs. As for stirring, I wait for the albumen to get all white (this should be sped up by breaking the white as soon as thickens and making the clear part slide on the bottom on the skillet), then break the yolks and mix. Works a charm.

_________________
I don't know where the blind could lead the sightless
but I'd still like to witness

That does sound yummy...

You left out the most important part though! How to actually cook the meat, which is what this guy needs.

I just thought you seemed disinterested in helping, or that's the idea I got. I asked here because I thought you guys would be better to get my info from, rather than some random site. Anyway those are some decent ideas, thank you, Oscar ;)

heh, no worries

I had to fill out a useless employee satisfaction survey today.
may have been a bit grumpy
Just a touch.

Nah not leanness - just that for example the frozen stuff that can do 10 laps around the world without expiring tend to be messed around with too much to be considered a simple decent whole food. Where as when my parents go to the store I can just ask them to pick up fresh burgers that are of a decent size, decent quality meat, already seasoned etc. Like say, depends on budget, if you are able to visit a sensible decent butcher then do that and have a go at the suggested recipes :)

calorie counting was invented by Satan to make people fat and frustrated.

Damn right it's delicious, if you're ever in Glasgow look me up and I'll make you one.

Fry that $h1t up in loads of butter. Is there any other way to cook things?

On a grill?

_________________
Let thy food be thy medicine, and thy medicine be thy food.~Hippocrates
Strength is the adaptation that leads to all other adaptations that you really care about - Charles Staley
_________________
Thanks TimD

what's a grill? Doesn't sound like there's any butter involved