November 2013 Archives

What I ate: November 30, 2013

Pre-Breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Prepared Thanksgiving leftovers for freezing. Mom gave me a some large chunks of turkey and a container of gravy and I sliced, vacuum sealed and froze it. I got:

3x turkey dinner (6.0 oz.)
2x turkey sandwich (3.2 oz.)
2x turkey club sandwich (2.5 oz., since there will be bacon on the sandwich too)
4x turkey for stir-fry (3.2 oz.)
2x gravy (6.0 oz.)
2x for Roscoe

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Breakfast: A half a grapefruit and several sausages at the lake.


Lunch: Mom's shrimp and egg stir-fry. I had a small second serving as well.

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Dinner: Mom's tempura, rice, and salad. This is just the set up, the actual tempura was shrimp, fish, asparagus, green pepper and onion. With Urban Riesling.

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And a bunch of cashews and 2 cookies during the day.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: November 29, 2013

Breakfast 1: Back at home to shower, do a load of laundry and get a little bite to eat before going back to the lake. Half a slice of Barowski's wheat bread toast with butter and one egg, scrambled.

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The food pictures at home will be a little off for a few days. I caught the camera strap on a drawer and dropped it, breaking some little plastic tabs that hold the lens of the Nikon DSLR I normally use to take food pictures when I'm at home. Oops! I ordered a replacement lens for delivery Monday. And the broken piece is user-repairable, so I'll eventually do that so I'll have a spare basic 18-55mm lens, or at least that's the plan.


Breakfast 2: A Dunkin' Donuts raspberry jelly doughnut.


Lunch: Mom's tuna sashimi at the lake.

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A small pile of cashews and a cookie or two.


Dinner: Mom's pot roast and salad at the lake. And there was more, this was serving #1.

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No dessert, due to the piles of cashews and cookies.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: November 28, 2013

Breakfast: Bacon, egg and cheese English muffin. With a Barowski's whole wheat English muffin, 3 slices of bacon, an organic egg and Cabot cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Caesar salad. With romaine lettuce, Drew's Caesar dressing, Olivia's garlic and herb croutons and anchovies.

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Dinner: Thanksgiving Dinner with turkey, mashed potatoes, stuffing, gravy and broccoli.

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Dessert: Pumpkin pie and whipped cream. My nephew was dispensing the whipped cream, and normally he piles it on, so I asked for a small amount and he took it quite literally!

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.


What I ate: November 27, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Since I won't get a chance to use the second serving right away, I froze it. It freezes surprisingly well.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with snow peas stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Fried clams and French fries.

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And 2 glasses of Chimango malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 26, 2013

Breakfast: Homemade Blueberry muffin and bacon (both previously frozen). Muffin defrosted and reheated in the microwave (0:35 high) and bacon in a sauté pan.

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Lunch: Homemade clam chowder. I made it yesterday and it reheated on the stove.

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An espresso. I cleaned my espresso machine and put in fresh coffee beans (Green Mountain Coffee Dark Magic Espresso whole bean).

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Lunch Part 2: A Caesar salad. With romaine lettuce, Drew's Caesar dressing, Olivia's garlic and herb croutons and anchovies. I was so hungry when I made the soup I didn't feel like making a salad at the time. It's been a while since I made a Caesar with anchovies, and I really like it with the anchovies. I'll definitely have to use them more often.

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Snack: Homemade guacamole with 1.0 oz. tortilla chips. And a Saranac pale ale. It's so spicy I needed something to cut the heat!

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Dinner: Frozen pizza. One quarter of a DiGiorno frozen supreme pizza, previously baked, re-frozen, vacuum sealed, and baked again today.

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And 2 glasses of Gritos malbec/cabernet sauvignon blend.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: November 25, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Homemade clam chowder and a slice of homemade ciabatta bread (previously frozen)

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Snack: Homemade guacamole with 1.0 oz. tortilla chips. It's kind of a lot of work, but I forget how delicious this is. I should make this more often! That's half an avocado and I ate half of it. I vacuum sealed the rest, so it will be good for another day or two.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Gritos malbec/cabernet sauvignon blend.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 24, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. cashews.

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Lunch: Japanese-style rushed hamburger and rice.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And, later, 0.7 oz. peanuts.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 23, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Tuesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Chana Masala with rice and Saranac pale ale.

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Snack: Late July organic crackers with Cabot extra sharp cheddar cheese. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Meatloaf, rice and gravy.

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And 2 glasses of Cholila Ranch malbec.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 22, 2013

Breakfast: Wheat French bread French toast and bacon. Both previously frozen, reheated for 8 minutes at 350°F on a sheet pan in the oven.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheeseburger and Kettle Chips barbecue potato chips. This is one of my fast-food style quarter pound hamburger patties that I had previously grilled, vacuum sealed and froze. This is really quick, 15 seconds from frozen in the microwave, plus 20 seconds more with the cheese.

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Snack: Fuji apple with Cabot cheddar cheese.

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Dinner: Pork chop balsamic. It's actually my chicken balsamic recipe, with a bone-in thick cut pork chop instead of chicken. It was really good! With wild rice mix.

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And 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.


What I ate: November 21, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. cashews.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck amber cider.

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Made a batch of homemade salsa fresca with onion, jalapeño, tomato, cilantro, lime juice and salt.

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Dinner: Grilled chicken quesadilla with homemade salsa fresca and 1.0 oz. tortilla chips. Here it is during assembly with grilled chicken, shredded "Mexican-style" cheese and salsa fresca.

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After cooking on the griddle, with sour cream on the side.

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And 2 glasses of Crios malbec.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 20, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked yesterday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Grilled filet mignon steaks. These were really thick! Fortunately, they're just seared on the grill, vacuum sealed and then frozen. They'll be defrosted and reheated in the sous vide, where they'll be cooked to perfect medium rare (45 minutes at 132°F from frozen).

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While I was at the grill I also made some grilled veggies, meat and bread.

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Lunch: Grilled veggies, meat and bread.

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Made a batch of homemade pasta sauce, 8 servings of 6.7 oz. each, vacuum sealed and frozen.

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Made Japanese-style crushed hamburger, 3 servings of 4.5 oz. for lunches, vacuum sealed and frozen. I bought a large package of ground beef (90/10) and this is 1 pound of it.

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Made a meatloaf and gravy. 1.5 lbs. of ground beef (before cooking) made 4 dinner servings, each 1 1/2 fairly thick slices. Since gravy in plastic vacuum bags is slightly messy and annoying, I thought I'd try vacuum sealing gravy in jars. We'll see how that goes.

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Snack: 0.9 oz. pretzels and a Saranac pale ale.


Dinner: Chicken paprika with rice and broccoli.

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Cooked and froze a batch of homemade spicy breakfast sausage patties,

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: November 19, 2013

Boiled and baked a batch of homemade whole wheat bagels.

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Breakfast: Toasted homemade bagel with butter and a side of bacon.

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Walked to the post office, about 1.2 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Pasta with meat sauce and zucchini and garlic bread (made with wheat French bread).

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And 2 glasses of Norton malbec.


And cooked the filling for Chorizo breakfast burrito for breakfast tomorrow and Friday or Saturday.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: November 18, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.

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Formed a batch of homemade whole wheat bagels. I started the poolish and soaker yesterday, mixed and formed the dough today, and tomorrow morning I'll boil and bake them.

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Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Chana Masala and a Saranac pale ale.

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Walked around town taking some more pictures, about 2.5 miles.


Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar.

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Dinner: Steak, baked potato and broccoli. There really was broccoli, I forgot to plate it and didn't notice until I had started to eat.

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And 2 glasses of Norton malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs

What I ate: November 17, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. cashews.


Lunch: Ham and Swiss cheese sandwich. On one slice of Barowski's wheat bread, cut in half, and Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac pale ale. And, later, 0.7 oz. peanuts.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.


What I ate: November 16, 2013

Breakfast: Homemade whole wheat mini-bagel toasted, with butter, and bacon. The mini-bagel is the bit left over after I scale out the 9 regular-sized ones.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. peanuts.


Walked to the grocery store, about 1.2 miles.


Lunch: A fast-food style cheeseburger (new post). I made it at home, but with an overcooked, thin burger patty and American cheese, so it was kind of like fast food. And, really, I didn't know it was National Fast Food Day until after I made it.

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Snack: Fuji apple with Cabot cheddar cheese.

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Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce

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And 2 glasses of Padrillos malbec.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.

Fast-food style cheeseburger

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Once in a while I get an urge to have a fast-food style cheeseburger, you know one of those thin, overcooked burgers. One of these:

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They're really not very good, not very good for you, and really not all that fast, mainly because it's a 10-15 minute drive for me to just get to McDonalds, let alone the time to get the food and drive home again.

Fortunately, last week when I made my Angry Burger I also grilled some extra quarter pound frozen hamburger patties.

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I vacuum sealed and froze them, all it takes is a quick microwave to defrost and reheat, since they're already cooked.

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Usually I put Cabot extra sharp cheddar on my burger. Sometimes pepper jack. But I figured this required American cheese. Who knew that Cabot makes "process cheese food"? Huh.

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The thing that takes the longest is making French fries. 9 minutes to preheat the deep fryer to 360°F and 2 minutes to cook 2.9 oz. of Cascadian organic frozen shoestring French fries. But beginning to end the whole process takes less than 12 minutes, 9 of which is waiting around, so that's not bad.

While the fries are cooking I microwaved the frozen burger, about 20 seconds, added the cheese, and 20 seconds more. The burger was already fully cooked when I grilled it so this was just reheating.

The bun is a whole wheat bun.

This was really quite good! I mean, it's not like one of these thick, homemade, cooked-rare bacon cheeseburgers, but it's probably more appropriate for a quick lunch.

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What I ate: November 15, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Navy bean soup (new recipe). This was pretty good, especially for a vegan soup.

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Walked around town, 3.18 miles in 1:01:10. Slower pace because I was taking pictures and stopping a lot.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Braised beef short ribs with garlic mashed potatoes.

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And 2 glasses of Padrillos malbec.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.


Navy bean soup #1

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I thought a bowl of navy bean soup would make a good lunch, but I rarely cook things with beans (except for Chana Masala). This is just a small tester recipe to see how it goes, since this is sort of out of my comfort zone of cooking.

It is completely impractical to make this small of a batch of soup that takes so long to cook! It turned out to be pretty good, however, so I may make a more reasonably-sized recipe next time.

Serves 1, scale as necessary.

4 oz. navy beans (dried) [see note below]

1/2 yellow onion, finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
1 clove garlic, minced
oil or butter

1 dried chile (I used a California)
1 bay leaf

2 tbsp. More than Gourmet vegetarian stock base
20 oz. water (or 20 oz. vegetable stock) [see note below]

1 tsp. miso (I used shiro miso, but it probably doesn't matter)
dash liquid smoke

Soak the beans overnight. Discard the water.

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Cut the vegetables.

Stem the chile, slice it in half, and remove the seeds. It's not necessary to cut up the chile because it, and the bay leaf, will be removed before serving.

Here are the vegetables ready to go.

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Cook the onion in a small amount of oil or butter in the pan you'll be making the soup in. Cook until translucent.

Add the carrot, celery and garlic and continue to cook until softened.

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I use More than Gourmet stock bases because they keep forever in the refrigerator and have a pretty good flavor. Making your own stock is, of course, preferable but this is a pretty good alternative. It doesn't have any fillers or salt, unlike bouillon cubes. I used 20 oz. of water and 2 tbsp. vegetable stock concentrate. You could, of course, use 20 oz. of vegetable stock.

(I actually started with 16 oz. of stock, but it started to get a little dry before the beans were done, so I added more water.)

Add the chile and bay leaf and bring to a boil.

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Add the beans and bring back to a boil.

Reduce the heat to simmer and cook for 90 minutes until the beans are tender.

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Season with salt and freshly ground black pepper.

Remove the bay leaf and chile.

Add 1 tsp. miso and the liquid smoke. This is optional, but it really does add a nice flavor. I tasted it before and after, and the miso does add an extra dimension to the flavor. It's best not to boil miso, however, so keep that in mind when reheating. The smoke flavor is a nod to standard bean soup, which is usually made with a smoked ham hock.

Serve! It was pretty good for a vegetarian soup. I ate the whole bowl and it was filling.

The quantities were a bit off. I had beans left over, but not quite enough for two servings, and definitely not enough liquid for 2 servings. It seems like 2.5 to 3 oz. of dried navy beans and about 20 oz. of liquid is good for one serving. That's simmering on the stove, uncovered, so a lot of the liquid is evaporated.

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This recipe is vegetarian. Vegan, if you oil instead of butter. It's gluten-free. If you leave out the miso it would be soy-free.


Recipe scaled from Bean By Bean: More than 175 Recipes for Fresh Beans, Cool Beans, Hot Beans, Savoy Beans, Even Sweet Beans! by Crescent Dragonwagon. The book is very good.

What I ate: November 14, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of homemade blueberry muffins.

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Walked into town to run some errands, about 1.4 miles.


Lunch: Veggie sausage and green pepper stir-fry.

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Made a batch of Chana Masala. Vacuum sealed and froze 5 servings for future lunches.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac pale ale.

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Dinner: Beef Stroganoff.

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And 2 glasses of Château Puybarbe Côtes de Bourg red wine.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: November 13, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry with rice.

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Cooked a batch of Japanese-style beef curry. Vacuum sealed and froze 4 servings.

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Snack: 1.0 oz. cashews and a Saranac pale ale.

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Grilled some store-bought frozen quarter pound hamburger patties. Normally I form my own, possibly with my own home-ground beef, but for the recipe I was making tonight I really wanted a quarter pound thin fast-food style burger. They're kind of hard to form by hand because they're so thin they too easily fall apart when grilling, but the frozen patties are easy to deal with.

And these very clearly had a much higher fat content because when I grill my homemade burgers not much happens. But there was a bit of conflagration when grilling these!

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Vacuum sealed and froze the remaining 3 cooked burgers.

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Dinner: Angry burger (new recipe) and French fries. This was really good, though kind of a lot of work! It has a grilled quarter pound burger, pepper jack cheese, spicy fried onions, tomato, bacon, pickled jalapeños, lettuce and spicy sauce. On a whole wheat hamburger bun. And 2.9 oz. Cascadian organic French fries, seasoned with salt, pepper, cayenne pepper and garlic powder.

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And 2 glasses of Château Puybarbe Côtes de Bourg red wine.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.0 lbs.

Angry burger

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It started with a Facebook post from a friend who had an Angry Whopper. The description from the BK site sounded pretty good:

The ANGRY WHOPPER® Sandwich is 1⁄4 lb of savory fire-grilled beef, topped with thick-cut smoked bacon, melted Pepper Jack Cheese, freshly cut iceberg lettuce, spicy onion petals, ripe tomatoes, spicy jalapenos, and smothered with a spicy angry sauce, all on a warm, toasted, sesame seed bun.

I'm pretty sure I haven't been to a BK since 2003. I was pretty sure I could replicate it, however.

Here's what it looks like on the BK web site.

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Here we go!

I did a search for an Angry Sauce copycat recipe, and found this, which sounds plausible:

ketchup
yellow mustard
mayo
Frank's hot sauce
cayenne pepper
chili powder
brown sugar

I omitted the sugar. Here it is before mixing. And I didn't smother the sandwich in it (yuck) but rather put a little on the bun.

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The other major change I made was to use my homemade pickled jalapeños instead of raw jalapeños. Raw jalapeños just sounds weird. I suppose it might give it a little more crunch, but IMO pickled makes a lot more sense.

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As for the spicy onion petals, I just guessed. I made some seasoned flour with salt, black pepper, and cayenne pepper. I dreged some cut onions that look sort of like the picture above, then deep fried them for a minute. They weren't that crispy, but they added some nice onion flavor.

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I had grilled the burgers ahead of time, so I microwaved it with the pepper jack cheese to melt the cheese.

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And also bacon, lettuce (I used Romaine instead of iceberg), and tomato. And my hamburger bun was whole wheat. I still gave it a little toasting in the toaster.

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Served with 2.9 oz. of frozen Cascadian organic French fries, deep fried for 2 minutes and seasoned with salt, black pepper, garlic powder and cayenne pepper.

It was good! Spicy, obviously, but I didn't think it was that angry. Slightly perturbed, at best.

What I ate: November 12, 2013

Breakfast: Homemade Blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry

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Snack: Homemade hummus (previously frozen) and New York Style (brand) hot pepper pita chips. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Steak and wild rice mix. The steak is one of Mom's filet mignon steaks, previously grilled, vacuum sealed and frozen. Reheated in the sous vide 45 minutes at 132°F from frozen.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: November 11, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Homemade potato leek soup with homemade ciabatta bread (previously frozen).

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Dinner: Japanese-style curry.

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And 2 glasses of Cupcake malbec. The picture didn't come out, so I went to look for an older one - I didn't realize I opened one of these just last week! It's still good, though.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: November 10, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Turkey club sandwich with turkey, bacon, lettuce and tomato on Barowski's whole wheat bread toast. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Iron Chef Chinese Buffet with Mom and Dad. I forgot to take a picture of the first round, but it looked exactly like the week before. I'm predictable that way.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 9, 2013

Breakfast: Pancakes and bacon, both previously frozen. Reheated for 8 minutes at 350°F on a sheet pan in the oven.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Lunch: Homemade potato leek soup with homemade ciabatta bread (previously frozen).

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I made my two servings of soup, as usual, since it doesn't freeze well. Also, I had 8 oz. of chicken broth left over from making braised beef short ribs so I wanted to use that up.

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Snack: 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese and a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Fried clams and French fries. The clams are frozen, from Seapak, because making fried clams from scratch is really a pain! And the French fries are Cascadian organic shoestring fries. While both can be cooked in the oven, they're much better deep fried, 1 minute for the clams, 2 minutes for the fries. The fries are seasoned with salt, pepper, garlic powder and cayenne pepper. And the ramekin has homemade tartar sauce.

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And 2 glasses of Alma del Sur malbec.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.


What I ate: November 8, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Tuesday in a freshly heated tortilla.

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Cooked, froze and vacuum sealed 2 servings of wheat French bread French toast. Yesterday I defrosted a quarter of a baguette-like loaf for garlic bread, and this is the leftover bread.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Walked into town to run some errands, about 1.6 miles.


Lunch: Turkey club sandwich with turkey, bacon, lettuce and tomato on Barowski's whole wheat bread toast. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. pretzels and a Saranac pale ale. And, later, 0.7 oz. cashews.


Dinner: Chana masala with rice and vegetable pakora. And a Roscoe Beer Company American amber beer.

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And 2 glasses of Alma del Sur malbec.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 7, 2013

Breakfast: Cinnamon raisin bagel, toasted, with butter. Normally Thursday is sausage or bacon egg and cheese English muffin day, but I had a craving for a cinnamon raisin bagel, and I picked one up at the grocery store yesterday so I had to have it while it was still fresh.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. cashews.


Lunch: Beef with snow peas stir-fry

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Finished making braised beef short ribs. It only made 4 servings (6.0 oz. each), though I suppose I could have stretched it to 5 servings. Plus, it's a ridiculous amount of work! Fortunately, it's really, really delicious.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Spaghetti and Italian sausage with homemade marinara sauce and garlic wheat French bread.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 6, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on yesterday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Pork with bean sprouts and scallion stir-fry.

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Started a batch of braised beef short ribs. It's a two-day process, since they marinate in wine overnight.

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It involves browning the short ribs, 9 minutes on the top and bottom sides. This is not exactly a cheap dish to make; there's $ 14.32 in short ribs in the pan! It will make somewhere between 4 and 6 dinners, however. I'll see once I weigh the cooked pieces.

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Slowly cooking the mirepoix (celery, onion and carrots) for 20 minutes.

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And wine. A whole bottle of wine!

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Walked 3.27 miles in 56:14.


Made a batch of pickled jalapeños.

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Dinner: Frozen pizza. I know it's kind of weird after cooking all that food. It's one quarter of a DiGiorno frozen supreme pizza, previously baked, re-frozen, vacuum sealed, and baked again today.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: November 5, 2013

Breakfast: Homemade Blueberry muffin (previously frozen) and bacon.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Cooked and froze 2 pounds of bacon.

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Since I was in the kitchen cooking anyway, I also made the chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeño and egg for Wednesday and Saturday's breakfasts.

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Lunch: Turkey and cabbage stir-fry.

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Walked 3.30 miles in 58:40.


Made a batch of Sriracha Chex mix. I made it a few days ago, but somehow the oven was 325°F instead of 250°F. I noticed part way through and it wasn't badly burnt. It was, however, too dry and crispy, and just disappointing enough that I had to make a new batch.

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Made a batch of vegetable pakora. I happened to have cauliflower, something I don't always have on hand, and I was going to use the deep fryer for dinner anyway, so I decided to make a batch. There's cauliflower, cabbage, jalapeño, onion, spinach, cilantro and spices. And it's made with chickpea flour, so it's not only vegetarian/vegan (no eggs), it's even gluten-free!

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Dinner: Chicken fingers, jalapeño poppers and boneless Buffalo "wings." The "wings" just small pieces of chicken breast in the regular Buffalo sauce (melted butter and Frank's hot sauce), along with celery and blue cheese dressing. The poppers have raspberry chipolte sauce (from a jar). And the chicken fingers have barbecue sauce (Stubb's, from a jar).

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And 2 glasses of Juana de Sol malbec.


I rarely eat dessert, at least at home, but I had a sudden craving for a chocolate chip cookie. Fortunately, I have homemade chocolate chip cookies in my freezer, and I had one with a white Russian.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 4, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Ham and Swiss cheese sandwich. With deli baked ham and Swiss cheese on one slice of Barowski's wheat bread, cut in half and Dijon mustard. And Kettle Chips barbecue potato chips. I was going to have a healthier lunch, but I was in the middle of a project and I didn't feel like cooking lunch.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Walked into town for errands, a little over a mile.


Dinner: Steak and green bean risotto. Risotto is an kind of a lot of work, but it really is delicious. It only takes 25 minutes or so, but you have to check on it every couple minutes.

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And 2 glasses of Juana de Sol malbec.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 3, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale.

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Snack: Popcorn. 1/8 cup, air popped, with 1 tbsp. butter, and salt.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 2, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Salame toscano English muffin sandwich. With Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. Doritos and a Saranac pale ale. Actually, Doritos are evil and I had another 1.2 oz., which, fortunately was the end of the bag. I had the forethought to only buy a 3.375 oz. bag!

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Dinner: Pizza. One quarter of a DiGiorno frozen supreme pizza. I baked the whole thing, then vacuum sealed and froze the remaining 3 servings.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.


What I ate: November 1, 2013

Breakfast: Pancakes and bacon. With Vermont maple syrup. Two of the pancakes that I made and froze yesterday.

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Snack: 1.0 oz. Sriracha Chex mix.


I also made a new batch of Sriracha Chex mix. It makes a full gallon zip-lock bag, but it stays fresher if I split it between the bag and 4 vacuum sealed pint jars. I use the bag until it gets low, then add a jar. It works great since it takes about a month for me to eat one batch.

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Lunch: Chana Masala with rice and a Saranac pale ale.

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Walked 3.32 miles in 58:06.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Cheesesteak sandwich. With Kettle Chips hot jalapeño potato chips.

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The round griddle pan works great for making a cheesesteak!

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.6 lbs.

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