June 2011 Archives

What I ate: June 30, 2011

Breakfast: Melon and sausage at Mom & Dad's with my nephew.


Lunch: Leftover Mom's fried rice. And broccoli.

ate.2011.06.30.l.jpg

Dinner: Mom's tempura. This is just the first round of shrimp, there was another round of shrimp, fish, onion, green pepper and asparagus.

ate.2011.06.30.d.jpgDessert: Strawberries.

Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 111.4 lbs.

What I ate: June 29, 2011

Breakfast: Melon and bacon. At Mom and Dad's with my nephew. And Roscoe.

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Lunch: Mom's roast beef and gravy on toast.

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Dinner: Sushi regular at Tokyo Tavern in Oneonta, NY with Mom and my nephew. He ate the same thing and finished the whole plate! He's 11.

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Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 109.8 lbs.


What I ate: June 28, 2011

Breakfast: Melon and sausage at Mom & Dad's with my nephew.

Lunch: Mom's fried fish. It's white fish (maybe flounder?), seasoned, and dipped in flour and egg then pan fried.

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Dinner: Mom's tonkatsu. It looks a little different than my tonkatsu, though I did really start from Mom's recipe.

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Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 111.2 lbs.


What I ate: June 27, 2011

Breakfast: Melon and bacon at Mom and Dad's with my nephew. I forgot to take a picture of it.

Lunch: Mom's fried rice, which looked like this, as I forgot to take a picture of lunch too.

ate.2011.05.29.l.jpgDinner: Mom's roast beef, rice, broccoli and gravy at Mom and Dad's. And 2 glasses of Sebastiani zinfandel.

ate.2011.06.27.d.jpgDessert: Strawberries.



Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 110.6 lbs.



What I ate: June 26, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Snack: 0.7 oz. peanuts.

Lunch: Grilled chicken salad on Barowski's wheat bread. And Kettle barbecue potato chips.

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Dinner: Chinese buffet at Iron Chef buffer in Oneonta with Mom, Dad and my nephew.

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Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 112.0 lbs.


Japanese-style curry from scratch

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Normally I make my Japanese-style curry using S&B curry sauce mix. It's really good, but I thought I'd try making it from scratch.

Whole Spice sells a Japanese curry powder, which seemed like a good place to start. It contains Turmeric, Black Pepper, Chili, Star Anise, Fennel Seed, Fenugreek Seed, Coriander and Cumin. Personally I think it might have too much tumeric, but it's good. They also had a recipe, which I adapted.

1 tbsp. canola oil
1 medium onion, finely diced
12 oz. lamb (chicken, beef, whatever), diced

8 oz. water
2 carrots, cut in half then sliced thinly
1 potato, peeled and diced

1 tbsp. Japanese curry (adjust for personal preference)
1/2 tsp. Cayenne pepper (adjust for personal preference)
1/4 tsp. black pepper
1/2 tsp. salt

2 oz. water
1 tsp. cornstarch

soy sauce

Heat a sauté pan over medium-low heat. Add the oil and cook the onions until translucent, being careful not to burn them. Push the onions to the side of the pan, add the meat, and increase the heat to medium. Brown the meat.

Add 8 oz. water, the carrots, potatoes and spices. Cover and cook for 20 minutes.

Remove the cover and cook for 5 more minutes.

Mix 1 tsp. cornstarch in 2 oz. water and add to the pan. Cook for 5 minutes. Add a little soy sauce and adjust the seasoning as necessary.

Serve over rice. I served it next to rice because I prefer it that way. Makes 2 to 3 servings.

What I ate: June 25, 2011

Breakfast: Waffles and 3 slices of bacon (both previously frozen).

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Snack: 0.7 oz. peanuts.

Lunch: Stir-fry of sausage and green peppers.

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Snack: Small rice ball.

Dinner: Japanese-style lamb curry. This time I made my curry sauce from scratch rather than using S&B curry sauce mix. It was pretty good!

ate.2011.06.25.d.jpgI had a little bit more than this.

Weight at beginning of the day: 108.6 lbs.
Weight at the beginning of the next day: 110.6 lbs.

What I ate: June 24, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Snack: 0.7 oz. peanuts.

Lunch: Bacon and lettuce sandwich. 4 slices of bacon on one slice of Barowski's wheat bread, cut in half, with mayo. And potato chips.

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Snack: 0.7 oz. peanuts.

Dinner: Turkey, rice, gravy and broccoli. 5.0 oz. turkey breast, cooked in the sous vide.

ate.2011.06.24.d.jpgAnd 2 glasses of Cholila Ranch Malbec.

And the last two butter cookies. Thankfully, the entire tin is gone now.


Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 108.6 lbs.

What I ate: June 23, 2011

Breakfast: 1 egg, scrambed, 1/2 slice of Barowski's wheat bread toast with Earth Balance spread and 3 slices of bacon.

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Snack: 0.7 oz. peanuts.

Lunch: Roast beef sandwich. 3 oz. of homemade eye of round roast beef, lettuce, mayo and horseradish on one slice of Barowski's wheat bread, cut in half.

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Dinner: A DiGiorno frozen supreme pizza. And a Saranac lager. I spend the day doing construction - installing lights, outlets and switches. It seems to make me hungry for pizza.

ate.2011.06.23.d.jpgAnd a glass of Alamos Malbec.

And 2 butter cookies. Apparently I ate 8 butter cookies yesterday, because there was only one complete layer of 4 left. Which further goes to prove my point: I should not have butter cookies in my house. That would explain why I gained a little weight yesterday.


Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 109.6 lbs.


What I ate: June 22, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Spicy sesame beef with snow peas. And rice.

ate.2011.06.22.l.jpgSnack: 0.7 oz. peanuts. And 1 butter cookie.

Dinner: Tonkatsu, sautéed cabbage and rice.

ate.2011.06.22.d.jpg2 glasses of Alamos Malbec.

And 2 more butter cookies. And the last of the four that make up layer 1. This is why I can't have a tin of butter cookies in my house!

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Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 110.0 lbs.



Danish butter cookie solution

I have a love for Danish butter cookies, but can't have them in my house, because, well, I'd eat them. And there are a lot of cookies in one of those tins.

I did once attempt to bake them, and they were okay, but not the same as the tins of cookies.

Fortunately I found the world's smallest tin of Danish butter cookies at the Village Variety.

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cookies2.jpgIt's 4 oz. and contains 12 cookies, 3 each of the 4 common kinds. Even if I were to eat all of them in a short period of time, the entire tin is 500 calories. Problem solved.

Spicy sesame beef (pork or shrimp) with snow peas

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I threw this dish together for lunch and it was quite tasty!

String and snap the ends off the snow peas.

Heat toasted sesame oil over medium-high heat.

Add the snow peas and cook for a few minutes.

Add 3.2 oz. of pre-cooked, sliced beef. I used eye of round roast which is inexpensive and works really well in stir-fries. I cook it in the sous vide, chill it, then slice, vacuum seal and freeze it.

Reduce the heat. Add hot pepper sesame oil, chili garlic sauce, soy sauce, and a handful of sesame seeds.

That's it!


This dish also works really well with about 3.6 oz. of shrimp, peeled, deveined, tail removed, and diced. I forgot the sesame seeds when I made this plate, but it would normally have them, too. The IQF (individually quick frozen) cleaned, cooked shrimp are great for this. Just defrost in cold water for 15 minutes, remove the tail, dice and that's it.

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Or pork. With 3.2 oz. pre-cooked and frozen pork.

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This is also good with sugar snap peas, though I prefer it with snow peas.

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What I ate: June 21, 2011

Breakfast: Blueberry muffin and bacon. The muffin was from the batch where I forgot to add the baking powder, so it's quite a bit flatter than usual, but still tasty.

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Lunch: Twice cooked pork with scallions and broccoli. And rice.

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Dinner: Lemon, lime and chili pepper marinated grilled shrimp soft taco on a multi-grain tortilla with salsa fresca and lettuce. And 1.0 oz. tortilla chips and more salsa fresca. And a Saranac lager.

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And 2 glasses of Hacidenda Los Hardoldos Malbec, 2007.

Snack: 0.8 oz. peanuts.

Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 109.4 lbs.



What I ate: June 20, 2011

Breakfast: 1 scrambled egg, 3 pieces of bacon and a half slice of Barowski's wheat bread toast with Earth Balance spread.

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Lunch: Leftover Mom's sushi (8 pieces). That's egg, kamaboku (fish cake), pickled radish, pickled ginger and cucumber in a nori roll (Futomaki Makizushi), from yesterday.

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Snack: 0.7 oz. peanuts

Dinner: Roast beef, rice, gravy and broccoli. That's 5.0 oz. very thinly sliced eye of round roast beef, previously cooked in the sous vide, sliced, vacuum sealed then frozen. I reheated it in the sous vide for 40 minutes at 133°F.

ate.2011.06.20.d.jpgAnd 2 glasses of Hacidenda Los Hardoldos Malbec, 2007.


Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 110.2 lbs.

What I ate: June 19, 2011

Breakfast: Waffles and two breakfast link sausage (both previously frozen).

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Lunch: At Mom and Dad's: Mom's Futomaki Makizushi. I think it's egg, kamaboku (fish cake), pickled radish, pickled ginger and cucumber in a nori roll. And I had 10 pieces, not 3. And soup.

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Dinner: Sunday Chinese dinner at Iron Chef Buffet in Oneonta, New York. And another similar looking smaller plate.

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Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 111.2 lbs.



What I ate: June 18, 2011

Breakfast: Bacon, egg and cheese English muffin. With a Pete and Gerry's organic egg on a Barowski's wheat English muffin.

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Lunch: Barbecued pork sandwich, potato chips. It's the meat from two leftover baby back ribs with homemade barbecue sauce on a Barowski's wheat hamburger roll.

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Dinner: My sink repair job became a sink replacement job after I broke my sink. It was pretty late when I finally finished and cleaned up and I felt like having pizza. Unfortunately Positive Pie is 5 hours away, so I had to settle for DiGiorno. And a Saranac lager. And a glass of Chianti.

ate.2011.06.18.d.jpgSnack: 0.9 oz. peanuts.

Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 109.2 lbs.


What I ate: June 17, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Roast beef sandwich. With 3.0 oz. of homemade roast beef (eye of round), horseradish, mayo and lettuce on Barowski's wheat bread. It's once slice of bread, cut in half. With potato chips.

ate.2011.06.17.l.jpgDinner: Spaghetti with Italian sausage. 2.0 oz. Barilla spaghetti, 5.2 oz. Bove's basil marinara and 1 Vermont Smoke and Cure hot Italian sausage. With Red Hen Bakery Mad River grain bread. And 2 glasses of Tomaioloi riserva Chianti, 2006.

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Weight at beginning of the day: 108.4 lbs.
Weight at the beginning of the next day: 108.8 lbs.



What I ate: June 16, 2011

Breakfast: Pancakes and bacon (both previously frozen).

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Lunch: Getting my car serviced took longer than I was expecting and I was starving so I stopped at McDonalds for a quarter pounder with cheese. I forgot to take a picture.

Dinner: Filet Mignon steak, baked potato with butter and sour cream and broccoli. And 2 glasses of Cholila Ranch Malbec.

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Dessert: A little Green and Black's cherry dark chocolate bar, which isn't nearly as satisfying at Lake Champlain chocolate raspberry truffle.

Snack: 0.7 oz. peanuts.


Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 108.4 lbs.


What I ate: June 15, 2011

Breakfast: Waffles (freshly made this time) and 3 slices of bacon (previously frozen and reheated in a sauté pan).

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Lunch: Spicy vegetarian chili.

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I went kind of crazy cooking this morning. That's a new batch of chili, seven 12 oz. servings, of which six are vacuum sealed and frozen. The thing about this recipe is that involves a pretty crazy amount of chopping. That's a 12" x 18" cutting board!

ate.2011.06.15.c2.jpgA fresh batch of homemade barbecue sauce. Five 4 oz. packages, all but one vacuum sealed and frozen.

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Food on the grill: 3 burgers, 2 filet Mignon steaks and lemon, lime and chile marinated grilled shrimp. All vacuum sealed and frozen. The burgers and steaks are only seared; they'll be finished in the sous vide.

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And finally three servings of baby back ribs with homemade barbecue sauce, just out of the smoker.

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Snack: 0.8 oz. potato chips and dip.

Dinner: Baby back ribs, corn and a whole wheat and oat roll. And a Saranac Lager. I didn't eat two of the ribs as they were much meatier than I anticipated. And very delicious and tender - the dry rub, sous vide then smoke technique really works well!

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Weight at beginning of the day: 109.0 lbs.
Weight at the beginning of the next day: 108.6 lbs.

What I ate: June 14, 2011

Breakfast: Bacon, egg and toast. Half slice of Barowski's wheat bread as the toast.

ate.2011.06.14.b.jpgLunch: Bacon and lettuce sandwich. One slices of Barowski's wheat bread cut in half and 3 slices of bacon. And a little mayo. And potato chips.

ate.2011.06.14.l.jpgDinner: Shrimp fra diavolo with spinach. And a slice of Red Hen Bakery Mad River Grain bread.

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Snack: 0.7 oz. potato chips and dip. And 0.7 oz. peanuts.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 109.0 lbs.

What I ate: June 13, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 0.8 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Lunch with Mom at Red Lobster. Salad, biscuit, and a lunch platter of fried fish, fried clams and French fries. Too much food, and I didn't even eat it all!

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Dinner: Twice cooked pork with scallions and broccoli. And rice.

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Weight at beginning of the day: 110.0
Weight at the beginning of the next day: 110.8

What I ate: June 12, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Tuna salad. It's on Barowski's wheat bread, which comes in an abnormally wide loaf so it's one slice of bread cut in half but filled with the amount for a whole sandwich. It's the other half of the tuna salad I made yesterday. I suppose I could just vacuum seal and freeze the other half of the tuna, before making it into tuna salad. That would solve the half can of tuna problem. I might have to do that next time.

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Dinner: Weekly Sunday night Chinese dinner with Mom and Dad at Iron Chef Buffet in Oneonta, New York.

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Weight at beginning of the day: 108.4
Weight at the beginning of the next day: 110.0


What I ate: June 11, 2011

Breakfast: Pancakes and bacon. I made a new batch of pancakes today and froze the rest. It wasn't until after I was done cleaning up that I remembered that I had fresh blueberries left over from making blueberry muffins yesterday.

ate.2011.06.11.b.jpgSnack: 0.8 oz. peanuts

Lunch: Tuna salad. It's on Barowski's wheat bread, which comes in an abnormally wide loaf so it's one slice of bread cut in half but filled with the amount for a whole sandwich.

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And I baked a batch of homemade granola.

ate.2011.06.11.c1.jpgSnack: 0.8 oz. peanuts

Dinner: Roast beef, gravy and broccoli.

ate.2011.06.11.d.jpgI previously cooked the roast beef, sliced, vacuum sealed and froze it. I just took a 5.0 oz. package from the freezer and put it into the sous vide at 133°F for 40 minutes to reheat. The rice I reheated for 40 seconds, covered, with a little water, in the microwave. I microwaved the broccoli for 1:10 with a little water, covered.

And I made a batch of gravy from scratch since I didn't have frozen gravy, and fresh gravy is always better. Add 10 oz. of water to a pan. Add 0.4 oz. More Than Gourmet demi base (it's a refrigerated gel) and dissolve. In a 16 oz. Pyrex measuring up add 8 oz. cold water and 1/8 cup all-purpose flour and stir thoroughly. Add the flour slurry to the dissolved stock base. When nearly boiling, lower the heat the medium and stir constantly for at least 5 minutes. Add soy sauce, salt and pepper.

Weight at beginning of the day: 110.0
Weight at the beginning of the next day: 108.4



What I ate: June 10, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 0.8 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Leftover Mom's mackerel and tofu with rice.

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Dinner: Cheeseburger. With organic ground beef, Cabot cheddar cheese, bacon, lettuce and tomato on a Barowski's wheat hamburger roll. With Kettle Chips barbecue potato chips. And Saranac Lager.

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I previously grilled the burger and froze it; just 45 minutes in the sous vide at 133°F for a perfect medium rare burger. The only trick is melting the cheese because the burger is exactly 133°F and cheese doesn't really melt at that temperature. I use a propane torch rather than heating up the broiler.

And after making a quick and easy lunch and dinner, I celebrated by cooking off a package of link breakfast sausage.

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Two pounds of bacon since it was finally cool enough to use the oven again.

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And prepped a package of baby back ribs with dry rub for cooking this weekend.

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And a half batch of blueberry muffins. I went a little crazy with the blueberries. And as I'd had a few beers and a very delicious Absolut Brooklyn and seltzer with a splash of cranberry I accidentally forgot the baking powder. They're surprisingly not flat for leaving out the leaving but they're not nearly as puffy as they ought to be.

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Weight at beginning of the day: 110.4
Weight at the beginning of the next day: 110.0

What I ate: June 9, 2011

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Twice cooked pork with scallions and rice.

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Snack: 0.7 oz. potato chips and French onion dip.

Dinner: Mom's mackerel and tofu at Mom & Dad's.

ate.2011.06.09.d.jpgWeight at beginning of the day: 109.8
Weight at beginning of the next day: 110.4

What I ate: June 8, 2011

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: Shrimp and white onion stir fry with rice.

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Dinner: Filet mignon steak, baked potato and broccoli. I previously seared the the steak on the grill, vacuum sealed and froze it. I reheated it in the sous vide for 40 minutes at 133°F which defrosts, reheats and finishes cooking to perfect medium rare all in one step.

There was a technical problem with the picture.

Weight at beginning of the day: 109.4
Weight at beginning of the next day: 109.8


What I ate: June 7, 2011

Breakfast: Homemade 9-grain toast, bacon and an egg, scrambled.

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Lunch: Stir-fry of beef with broccoli and scallions. And rice.

ate.2011.06.07.l.jpgDinner: Tonkatsu, rice and sautéed cabbage.

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What I ate: June 6, 2011

I'm back! I'm moved and I have Internet access again. All is good.

Breakfast: 3 (small) pancakes, 3 slices of bacon and Vermont maple syrup.

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Lunch: Bacon and lettuce sandwich on homemade 9-grain bread.

ate.2011.06.06.l.jpgDinner: Roasted pork, broccoli, rice and gravy.

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What I ate: June 1, 2011

Breakfast: Hash, potatoes, scrambled egg and Manghi's wheat toast at Coffee Corner.

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Lunch: 1 (very large) slice of pepperoni pizza at Positive Pie 2.

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Dinner: The Johnny Crêpe at The Skinny Pancake. And an IPA.

ate.2011.06.01.d.jpg"Winding Brook Farm pulled pork, braised in a sweet Rookie's Root beer BBQ sauce with caramelized onions and Cabot cheddar cheese folded into a corn meal crêpe. Served with root vegetable slaw."




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