What I ate: April 27, 2012

Breakfast: Waffle and bacon. I previously made the waffles and froze them, and also the bacon, so this is a quick and easy breakfast. With real Vermont maple syrup, of course.

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I went to the grocery store today and one of the items on my list was wheat Italian bread. I slice it, put it in a zip-lock bag and freeze it so I can grab a single slice when I have something like spaghetti for dinner.

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I was going to turn a center-cut pork roast into some miso-marinated pork and also some pork for stir-fry. I trimmed the fat from the roast:

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And cut off 5.0 oz. of thinly sliced pork pieces.
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My plan was foiled when I discovered that I didn't have any miso! It's one of those things that keep in the fridge forever so it didn't even cross my mind that I might not have it. Instead I made a quick homemade teriyaki marinade (soy sauce, sake, fresh garlic, fresh ginger and sugar), vacuum marinated the pork and grilled it.

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I seasoned the rest of the roast with salt, pepper and granulated garlic, vacuum sealed and cooked in the sous vide for 90 minutes at 155°F.

Here's the roast cooked, cooled, sliced and vacuum sealed for freezing. 4 servings of 3.2 oz. each.

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I was intending to make something like my citrus chile striped sea bass, but unfortunately the store didn't have anything that looked like it would be a good substitute. Instead I used some frozen haddock, which is what I usually use to make fish and chips. Here's the fish vacuum marinating in fresh lemon and lime juice, garlic and olive oil. The fish is seasoned with salt, pepper, dark chile powder and cayenne pepper.

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In retrospect this wasn't that great of an idea because haddock is positively unwieldy on the grill. Fortunately the fish will be minced in fish taco that is its eventual home so the broken pieces are okay. I'll definitely stick with salmon on the grill and save the haddock for frying in the future.

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The pork and fish vacuum sealed and ready for the freezer.

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Lunch: Tofu, broccoli and scallion stir-fry.

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Snack: 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese. And a half glass of Urban Riesling.

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 2, Day 3. 2.12 miles in 30 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Chicken fingers, boneless Buffalo "wings" and French fries. With 6.0 oz. chicken and 3.2 oz. seasoned French fries.

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And 2 glasses of Cupcake malbec.

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While I can pour a perfect 5.0 oz. of wine thanks to years of part-time bartending, judging a half bottle of wine has been quite vexing, due to the irregular and non-standard shape of the bottle. And drinking while attempting to do it.

My solution is to tag the bottle with its "half weight" or how much the bottle, minus cork, should weigh when half full.

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This is a 750ml bottle, which is also 750 cc. Since wine weighs pretty much the same as water, and 1 cc of water = 1 gram, the liquid in the bottle weighs 750 grams or 26.4 oz. Half of the liquid weighs 13.2 oz.

After removing the foil and cork I weighed the full bottle and it was 2 lb. 14.0 oz.. Subtracting half of the liquid means the bottle and half of the wine should weigh 2 lb. 0.8 oz.. Perfect!


Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 119.4 lbs.
Weight at the beginning of the next day: 120.0 lbs.