Re: Adventures in Macronutrient Land

[Guest guest]

Well here is my last meal (dinner, only one meal a day). All figures

from fitday.com

1. Large steak fried in 3 tablespoons coconut oil and onions. Seared

on the outside and essentially raw on the inside (lapped up ALL the

oil, LOL!)

2. 8 ounces dried cure sausage

3. 8 ounces raw cheese (morbier)

4. 4 glasses of a very nice under $10 Australian merlot

5. 4 cups coconut water

Wanted some kimchi but too cheap to pay $6 for a very small jar <g>

that isn't all that tasty anyway.

Usually I start the meal off with sardines or some similar snack but

not this night. Cheese and sausage worked just fine.

Breakdown:

Total calories: 3339

Fat: 62%

Protein: 22%

Carbs: 8%

Fat breakdown;

Saturated: 35%

Mono: 20%

Poly: 3%

There were 13 grams of fiber even though it registers as 0%.

8% of the 8% total of carbs came from alcohol.

This is the first time I have used fitday.com. Quite handy as a

general (if not entirely accurate) measure. Thanks .

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Pleasure is a nutrient - Mati Senerchia

[Guest guest]

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>Total calories: 3339

>Fat: 62%

>Protein: 22%

>Carbs: 8%

Where'd your other 8% of calories come from? I'm guessing carbs also, but

I guess it's some kind of FitDay glitch, so who knows.

>8% of the 8% total of carbs came from alcohol.

Or did you mean that the other 8% came from alcohol?

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[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> -

>

> >Total calories: 3339

> >Fat: 62%

> >Protein: 22%

> >Carbs: 8%

>

> Where'd your other 8% of calories come from? I'm guessing carbs also, but

> I guess it's some kind of FitDay glitch, so who knows.

>

> >8% of the 8% total of carbs came from alcohol.

>

> Or did you mean that the other 8% came from alcohol?

Oooops left out the alcohol in the percentage calorie breakdown. The

other 8% of calories came from alcohol.

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> -

>

> >Total calories: 3339

> >Fat: 62%

> >Protein: 22%

> >Carbs: 8%

>

> Where'd your other 8% of calories come from? I'm guessing carbs also, but

> I guess it's some kind of FitDay glitch, so who knows.

>

> >8% of the 8% total of carbs came from alcohol.

>

> Or did you mean that the other 8% came from alcohol?

I just did some adjustments on fitday and my breakdown looks like this:

Fats: 63%

Protein: 23%

Carbs: 7%

Alcohol: 7%

Total calories: 3690

They were consumed over about a 4 hour period (7pm - 11pm).

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

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>Seared

>on the outside and essentially raw on the inside (lapped up ALL the

>oil, LOL!)

That's how I generally cook my steaks, except I've never put any oil in the

pan. You're saying it actually sucks up coconut oil? What about other

fats, like lard? I'm not sure that would taste good, though...

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[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> -

>

> >Seared

> >on the outside and essentially raw on the inside (lapped up ALL the

> >oil, LOL!)

>

> That's how I generally cook my steaks, except I've never put any oil in the

> pan. You're saying it actually sucks up coconut oil? What about other

> fats, like lard? I'm not sure that would taste good, though...

I wish it lapped up the oil. What I meant was I lap up all the oil

<g>. Pour it out over my steak with either the onions or the pepper. A

fun thing to do it to mix the oil with raw butter and a little garlic

and a smidgen of cognac. Makes a nice steak butter. You can just do it

with garlic, butter, and cognac without the oil/drippings from the

pan.

I think I recall once using lard and I seem to remember it being

fairly neutral. I have used bacon grease and that was quite tasty. In

fact a bacon wrapped ribeye (or any cut) ain't soooo bad. You cook the

bacon first and then throw the steak right in after the bacon is done.

A ribeye made with a wine/garlic reduction sauce (the cooking burns

the alcohol away) is quite tasty too.

I not a big fan of frying steaks taste wise but with some good

seasoning and sometimes a good sauce it can be quite good. But my

preferred method for steaks is grilling.

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

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>I wish it lapped up the oil. What I meant was I lap up all the oil

><g>.

Ah! That makes a lot more sense! <g>

>Pour it out over my steak with either the onions or the pepper.

Come to think of it, I've tried pan-searing a steak with a little CO, and I

just didn't like the flavor.

>A

>fun thing to do it to mix the oil with raw butter and a little garlic

>and a smidgen of cognac. Makes a nice steak butter. You can just do it

>with garlic, butter, and cognac without the oil/drippings from the

>pan.

I haven't tried cognac, but I do semi-regularly make a pan sauce by

deglazing the pan with wine, the mixing in some stock and habanero sauce

and mixing in butter. It's delicious.

>I not a big fan of frying steaks taste wise but with some good

>seasoning and sometimes a good sauce it can be quite good. But my

>preferred method for steaks is grilling.

Grilling is best, or at least tastiest, for sure, but unfortunately,

apartment living doesn't give me that many grilling opportunities.

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[Guest guest]

> That's how I generally cook my steaks, except I've never put any oil in the

> pan. You're saying it actually sucks up coconut oil? What about other

> fats, like lard? I'm not sure that would taste good, though...

I always fry my steaks in lard--it's a very neutral taste IMO.

[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> >Pour it out over my steak with either the onions or the pepper.

>

> Come to think of it, I've tried pan-searing a steak with a little CO, and I

> just didn't like the flavor.

For some reason with the current brand I'm using the CO taste goes

away when I cook with it.

> >A

> >fun thing to do it to mix the oil with raw butter and a little garlic

> >and a smidgen of cognac. Makes a nice steak butter. You can just do it

> >with garlic, butter, and cognac without the oil/drippings from the

> >pan.

>

> I haven't tried cognac, but I do semi-regularly make a pan sauce by

> deglazing the pan with wine, the mixing in some stock and habanero sauce

> and mixing in butter. It's delicious.

My mistake, thats brandy not cognac. And you actually make the steak

butter by whipping/blending the ingredients together, so nothing

actually gets cooked (unless you are adding the oil from searing the

steak).

Another mistake. The bacon wrapped steak is actually a pepper

encrusted bacon wrapped steak.

Yes your sauce sounds very delicious.

> >I not a big fan of frying steaks taste wise but with some good

> >seasoning and sometimes a good sauce it can be quite good. But my

> >preferred method for steaks is grilling.

>

> Grilling is best, or at least tastiest, for sure, but unfortunately,

> apartment living doesn't give me that many grilling opportunities.

What? No Foreman grill?

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

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>What? No Foreman grill?

Nope, wasn't ever interested in draining off the fat, and isn't it

teflon-coated? I have an enameled cast iron grill...

pan/square-thing/whatever-it's-called that I've used occasionally which

will impart some nice sear marks without, of course, any of the flavor from

a proper grill, but I don't actually use it that often, and the last time I

did, some of the enamel came off, which was a surprise.

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