You have the widest assortment of nutrition of anyone I have ever seen and it almost always leans towards what is supposedly good for you. It amazes me with the amount of complexity and effort you put in to a recipe. I'm sure the people you serve it to in your various gatherings appreciate it.
So did the doctors review this and tell you to change anything?
5 years ago I went for a full cardio work up. Chemical stress test along with echocardiogram along with whole bunch of stuff. A week later I get my results and the doctor says keep doing what you're doing.
I say great, steak and potatoes and two packs of cigarettes every day. Yeah I know the cancer will get me. But it seems that my terrible diet is good for my heart.
Speaking of which, I sous vide two corned beef briskets for the last two days. Three element recipe. The corned beef, the packet of spice that came with it, and a cup of beef broth.
I took it out at one day and cut one in half and decided that it could go for another day. So I resealed it up and tossed it back in.
After 2 days I took out a half and fried all sides for about a minute at 400° and sliced it as thin as I could. I just got new knives so I can slice really thin.
Best goddamn corned beef I ever had in my life. Easily equals my high-end Jewish deli around the corner that I grew up from and is the standard that I measure all others.
I have hit corned beef special n yo coming up irvana and now I got a whole bunch of it in the pipeline.
That s*** is supposed to kill me. It's worth it. To me.
So anyway, glad you're back doing well as opposed to merely hanging on.
So did the doctors review this and tell you to change anything?
5 years ago I went for a full cardio work up. Chemical stress test along with echocardiogram along with whole bunch of stuff. A week later I get my results and the doctor says keep doing what you're doing.
I say great, steak and potatoes and two packs of cigarettes every day. Yeah I know the cancer will get me. But it seems that my terrible diet is good for my heart.
Speaking of which, I sous vide two corned beef briskets for the last two days. Three element recipe. The corned beef, the packet of spice that came with it, and a cup of beef broth.
I took it out at one day and cut one in half and decided that it could go for another day. So I resealed it up and tossed it back in.
After 2 days I took out a half and fried all sides for about a minute at 400° and sliced it as thin as I could. I just got new knives so I can slice really thin.
Best goddamn corned beef I ever had in my life. Easily equals my high-end Jewish deli around the corner that I grew up from and is the standard that I measure all others.
I have hit corned beef special n yo coming up irvana and now I got a whole bunch of it in the pipeline.
That s*** is supposed to kill me. It's worth it. To me.
So anyway, glad you're back doing well as opposed to merely hanging on.