May 2014 Archives

What I ate: May 30, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.8 oz. cashews.

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

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Walked 2.52 miles in 45:01.


Snack: 1.0 oz. tortilla chips with homemade queso dip.

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And a Leinenkugel's summer shandy. My first thought was "beer + lemon Pledge" but it started to grow on me after a little while. Not one of my favorites, though it would be quite refreshing outside on a hot summer day.

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Dinner: Steak au poivre and wild rice mix.

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And 2 glasses of Agua de Piedra malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: May 30, 2014

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

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


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


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.9 oz. Tostitos tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Veal Marsala with polenta.

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And 2 glasses of Malma malbec.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 29, 2014

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. peanuts.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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

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Dinner: Chana Masala.

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And a Saranac ginger pale ale. I like ginger. I like Saranac pale ale. Not so sure about combining the two!

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And 2 glasses of Malma malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: May 28, 2014

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.


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

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Formed a batch of burgers. Each is 4.0 oz. of 90/10 ground beef, seasoned with salt, freshly ground black pepper, garlic powder, cayenne pepper and a little Worcestershire sauce, and formed in a 3 1/2" cookie cutter. The little one on the left is what was left over, for Roscoe.

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Grilled, 2 1/2 minutes per side.

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Vacuum sealed and ready to freeze. When I want a burger I'll reheat it, 45 minutes from frozen in the sous vide at 132°F.

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Set aside a 5.1 oz. package of raw ground beef, most likely for Japanese-style crushed hamburger.

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

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Here's what went into it:

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Snack: 3 Late July organic crackers with Yancey's Fancy horseradish cheddar. There are 4 on the plate, but I cut the piece of cheese way bigger than I intended so I ate 3 of the 4.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Altos del Plata cabernet sauvignon.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 26, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Cooked and froze 2 pounds of bacon

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Made a jar of pickled jalapenos.

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Snack: 1.0 oz. Sriracha chex mix.


Walked into town to run some errands, a little over a mile total.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Queso dip #3 with 1.0 oz. tortilla chips.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Dinner: Japanese-style crushed hamburger. With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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And 2 glasses of Altos del Plata cabernet sauvignon. I usually get the malbec, but I grabbed the wrong one at the store last week.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 26, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon. And a mimosa. I normally don't have one on Monday, but it's a holiday!

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

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A couple sausages and some bites of watermelon at the lake.


Lunch: Mom's shrimp and egg stir-fry at the lake with Mom, Dad, my nephew and brother-in-law.

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Dinner: Bacon cheeseburger with a homemade 1/4 lb. (before cooking) beef patty, Cabot extra sharp cheddar, 1 slice of bacon and barbecue sauce on a whole wheat bun. With 3.0 oz. Cascadian organic French fries, seasoned.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 25, 2014

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.

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Lunch: Mom's fried rice at the lake with Mom, Dad, my nephew and brother-in-law. I forgot to take a picture of it, but it looked like this.

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Dinner: Mom's steak at the lake.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 24, 2014

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

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

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Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Goose Island honker's ale.

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Dinner: Mom's lobster at the lake with Mom, Dad, my nephew and brother-in-law. Two claws and two tails.

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And my brother-in-law found this bottle of wine to go with it.

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Dessert: A piece of pumpkin pie.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: May 23, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Japanese rice crackers.


Lunch: Turkey and cabbage stir-fry

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Snack: 1.0 oz. Japanese rice crackers. And, later, 1.0 oz. cashews.


Dinner: Fried chicken sandwich on a Barowski's whole wheat bun with lettuce and wasabi mayonnaise. And 3.0 oz. Cascadian organic French fries.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 22, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Lunch: Beef with snow peas stir-fry.

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Queso dip #3 (new post). This one was really good!

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And a Red Hook Long Hammer IPA.

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Dinner: Homemade Italian sausage, green pepper and mushroom pizza, previously frozen. The reheated pizza tastes good, but looks bad, probably because of the cooking, freezing and reheating process. I wonder if I should just par-cook the crust, then freeze uncooked pizza, like a supermarket frozen pizza?

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And 2 glasses of Los Ailos malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

Queso dip #3

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I think I'm getting the hang of this queso dip, chile con queso, spicy melted cheese dip thing! This one was good!

Serves 1, multiply as necessary.

1.0 oz. shredded Mexican-style cheese (I used Sargento 4-cheese blend, Monterrey Jack, cheddar, queso quesadilla and Asadero)
1/8 tsp. sodium citrate powder
1/8 tsp. pasilla chile powder
1 pickled jalapeno slice, minced
1-2 tbsp. heavy cream

Combine the ingredients in a small saucepan.

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This is my sodium citrate powder. It's a 1 pound tub. At 1/8 tsp. per serving, it's going to take a long time to use this up!

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I used this pasilla chile powder. You could probably use cayenne, or omit it. This is to solve the problem I had where the jalapeño bits were spicy, but the cheese dip was not. The downside is that there are red specks in the dip, but I'm okay with that.

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Heat over low heat. I started out a 3 on my induction hot plate until the pan gets hot, then reduced to 1. Add only part of the cream and add more as necessary to get the right consistency.

Preheat the serving ramekin (2.0 oz. shown) by filling with water and microwaving for 30 seconds. Using a hot vessel is recommended because this cheese dip will not stay liquid as it cools! But the flavor is really good.

See also Queso dip #2 and Queso dip #1.

What I ate: May 21, 2014

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

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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: Pork with scallion and broccoli stir-fry.

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Started a new batch of hot pepper infused vodka (new post). I just realized I never posted a recipe for it.

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Snack: 0.7 oz. peanuts.


Dinner: Veal marsala (new recipe) with polenta. This was really good - I'll definitely make this again.

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And 2 glasses of Los Ailos malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

Veal Marsala #1

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I decided to make some veal Marsala for dinner tonight, at it was really good! Pictured with polenta, which also works well with this dish.

Serves 1, scale as necessary.

3.0 oz. thinly sliced veal leg cutlet
1 shallot, minced
1 clove of garlic, minced
1.5 oz. mushrooms (2 medium), sliced
2 oz. dry Marsala wine
1 oz. water + 1 tsp. More Than Gourmet roasted chicken stock (or 1 oz. chicken stock)
fresh rosemary, chopped (can use dried)
butter
olive oil

This recipe is pretty much Giada De Lorentiis' recipe, so if you want a normal recipe that serves 4 people, I'd probably start with that instead of my single serving recipe.

The original recipe called for sweet Marsala, but I don't really like sweet, so I went with dry, which I figured would be better if I wanted to drink some of the Marsala. This is what I got:

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I got an 0.61 lb. package of veal leg cutlets. It was a little expensive at $ 7.31, but that's enough for 3-4 servings. Or, of course, you could also make this with thinly sliced chicken. Here's how I divided it up:

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And I vacuum sealed and froze the two remaining uncooked servings.

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Here's today's serving, seasoned with salt and freshly ground black pepper, both sides. There's 3.0 oz. here.

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And here is the shallot, garlic, rosemary, and 2 mushrooms:

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Add some butter and olive oil to a sauté pan over medium heat and cook the veal, 1.5 minutes per side. It's thin and cooks quickly. You don't want the heat too high, because the butter will burn. Remove to a plate, but leave the butter and oil in the pan.

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I made this serving with polenta, which is a nice combination with the Marsala sauce. I got the pre-cooked kind that comes in a little plastic tube that you just cut slices off of and cook again. The package says a serving is two 1/2" thick rounds, so that's what I made. I seasoned it with salt and freshly ground pepper and sautéed it in butter and olive oil.

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In the veal sauté pan, add the shallots and garlic and cook for 30 seconds. Add the mushroom and cook until the mushroom are done, about 3 minutes. Add more butter or olive oil to the pan if necessary.

Add the Marsala to the pan. I used about 1 oz., but I could probably have used more to give it more Marsala flavor. Cook for a minute until it's reduced a bit and the alcohol has boiled off.

Add chicken stock. I used about 1 oz. of water and a 1 tsp. of More Than Gourmet roasted chicken stock concentrate. It probably would work better to add more Marsala and less water here.

Cook until the sauce is reduced to a nice consistency, but make sure there's enough to coat the chicken and polenta! Add a little butter, I used about 1/3 tbsp., at the end to finish the sauce, if desired.

Incidentally, while I try to make my blog postings readable, this is the recipe I made this from, along with my modifications I made along the way. If I didn't type up the notes right away, I'd never be able to figure it out again!

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Also, when I wrote up the recipe I thought it needed 2 oz. of Marsala, but when I was making it I reduced it to 1 oz., but I was right originally, I think.


Updated 4/15/2015: It's also good with couscous. I made 1/4 cup (dry), the serving size from the package, but that seemed like too much. Also, it probably would be a good idea to make double sauce with couscous because it's good with the sauce.

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It's also good with orzo (pasta). I made extra sauce to go over the orzo and it was delicious!

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Hot pepper infused vodka

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I really like this homemade hot pepper infused vodka. I make it much spicier than Absolut peppar. I use this homemade infused vodka in my spicy Blood Mary and Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

51 oz. vodka (3 lb. 3 oz., or 1.5L)
3 jalapeños, stemmed and cut into rings, with seeds and ribs
1 serano pepper, stemmed and cut into rinngs
1 dried habanero pepper

Combine ingredients and let sit at room temperature for anywhere from 1 to 7 days, depending on how hot you want it.

Strain and bottle it. It doesn't need to be refrigerated.

Makes 2 750ml bottles.

What I ate: May 20, 2014

Boiled and baked homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter and a side of bacon. This is the mini-bagel, 2.5 oz. instead of 3.0 oz., the remainder of the dough after making the 9 normal-sized ones.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac rye IPA.

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Dinner: Pasta with meat sauce and zucchini and homemade garlic multigrain French bread. With 2.5 oz. beef, onions and garlic, half of a small zucchini, 1.8 oz. penne pasta, and 5.0 oz. pasta sauce. With 2 glasses of Septima malbec.

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I made extra ground beef with onions and garlic; a total of 3 servings of 2.5 oz. each with 2 vacuum sealed and frozen for future dinners.

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And I cooked the burrito filling tomorrow's breakfast, chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 19, 2014

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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Made the dough and formed homemade whole wheat bagels. They'll rest in the refrigerator until Tuesday morning, when I'll boil and bake them.

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Cooked and froze 2 pounds of bacon

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


Walked to a few stores, about 1.5 miles.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.7 oz. peanuts.


Dinner: Chana Masala with rice.

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With Blue Moon agave blonde ale. It was okay, but it was too sweet for me. I know, it should be obvious because it has "agave" in the name, but I like tequila which is made from agave and that's not sweet at all!

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And, later, 2 glasses of Septima malbec.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 18, 2014

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, 1.0 oz. cashews.

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Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form the bagels on Monday, and boil and bake them on Tuesday.

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: Queso dip #2 (new post) with 1.0 oz. tortilla chips. And a Saranac legacy IPA.

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

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

Queso dip #2

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Okay, I'm starting to get a handle on this queso dip, chile con queso, spicy melted cheese dip thing. Experiment #1 was a success, and this was kind of a regression, but I learned some new things, and it still tasted good. Queso dip #3 is my favorite so far.

Warning: Experimental recipe, did not quite turn out right!

1/2 oz. hot pepper vodka
1 slice of pickled jalapeno, minced
1 oz. Cabot extra sharp cheddar cheese
half of a 1/8 tsp. measure of sodium citrate
a little heavy cream


One of the issues I ran into in the past was that the spicy flavor didn't infuse through the cheese; only bits of jalapeño were hot. This time I added 1/2 oz. of my homemade hot pepper infused vodka and boiled off the alcohol before lowering the heat to make the cheese dip. This worked really well, and made the whole cheese dip a little spicier. Another thought was to use chipotle or cayenne powder or something like that.

The main difference this time was that I used Cabot extra sharp cheddar instead of the Sargento 4-cheese shredded blend that I used previously. The problem with this is that even with the melting salt (sodium citrate), it looks great, but when you dip a chip into it is suddenly turns kind of grainy. It's weird, and not recommended. Maybe I need more melting salt. Though I'll probably just stick with the cheese blend.

Also, I curiously got less cheese dip than before, even with both using 1.0 oz. cheese. I guess I must have used less cream.

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What I ate: May 17, 2014

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.8 oz. peanuts.

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Lunch: Pork with scallions and noodles.

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Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Davidson Brothers IPA.

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Dinner: Barbecued chicken and French fries. This was the chicken I got last week, previously split, vacuum sealed and frozen. Reheated for 45 minutes at 155°F in the sous vide from frozen. Then crisped for 30 seconds in the deep fryer at 360*F. With 3.0 oz. Cascadian organic French fries, seasoned. This was really good, and reheated this way, I think better than when I brought it home.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 16, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Monday evening in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


I took the pork spare ribs out after 18 hours in the sous vide and cooled in a sink of cold water, still sealed, of course! Then dried, coated with homemade barbecue sauce. Into the smoker for an hour at 160°F with hickory wood. Here they are, done, then divided and vacuum sealed, ready for freezing for future dinners.

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Lunch: Salame Toscano English muffin sandwich. With Kettle Chips hot jalapeño potato chips.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Middle Sister malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 15, 2014

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, 1.0 oz. cashews.


Lunch: Sardines, spinach, and rice. I haven't made this in a long time, since September 10, 2013, but I was in the mood today and it was delicious.

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It's a pretty good pile of spinach before cooking. And that's half a package of Wild Planet sardines, packed in water.

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The ribs went into the sous vide, 18 hours at 152°F. It was a two sous vide machine day today; I took this picture later in the day when the other one was reheating steak.

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

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Dinner: Steak, wild rice mix and grilled zucchini. That's 3.4 oz. of rib-eye steak, weight after cooking.

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And a half of a small zucchini, sprinkled with salt and freshly ground black pepper, then drizzled with balsamic vinegar and olive oil. Grilled 5 minutes over high heat, on a skewer.

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And 2 glasses of Llama malbec.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.2 lbs.


What I ate: May 14, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Monday evening in a freshly heated tortilla.

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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 almond butter. And a spicy Blood Mary.

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Goose Island 312 urban wheat ale.

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

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And 2 glasses of Llama malbec. I really enjoyed this one. It's a little more expensive than what I usually get.

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I prepared a rack of St. Louis-style ribs, coated with dry-rub, vacuum sealed, and refrigerated for about 18 hours. They'll go into the sous vide tomorrow.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.


What I ate: May 13, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: A salad and chicken picatta at the Angus and Ale in Sidney, NY, with Mom and Dad. It was good; I ate the whole thing, which, in retrospect, was too much for me to eat. And 2 glasses of cabernet sauvignon. And a slice of bread.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.


What I ate: May 12, 2014

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.


Made a new batch of sriracha chex mix.

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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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Late lunch/early dinner: Grilled chicken, bacon and cheese on ciabatta sandwich at Applebee's in Oneonta, NY, with Dad. And a Blue Moon beer.

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Snack: 4 Late July crackers with Yancey's Fancy horseradish cheddar. And a half glass of Smoke Stack New Zealand sauvignon blanc.

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Made a batch of chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeño and egg. I normally make it Tuesday night, but I had time tonight so I made it a day early. It keeps well in the refrigerator.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 11, 2014

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

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Made a small batch of waffles. I took 2 over to Mom and Dad, and I froze 2.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a spicy Blood Mary and 0.9 oz. Japanese rice crackers, half of a package.

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Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Walked into town to pick up a half chicken at the Chamber of Commerce barbecued chicken fund raiser. Vacuum sealed and frozen for two future dinners.

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Snack: The other half of the package of rice crackers, which was 1.1 oz. So, apparently the package is actually 2.0 oz.. I guessed on half this morning.


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

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And 2 glasses of Altos del plata malbec.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 10, 2014

Breakfast: Pancakes and bacon. I made a new batch of pancakes today, so there are also 3 servings frozen and vacuum sealed, ready for future breakfasts.

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

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's wheat bread, cut in half.

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And a Brooklyn Lager.

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Made a batch of salsa fresca for tonight's dinner.

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Dinner: Grilled chicken quesadilla. With 1.0 oz. tortilla chips and salsa fresca. And a glass of Smoke Stack New Zealand sauvignon blanc.

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And 2 glasses of Altos del plata malbec.

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And started waffle batter since it rests overnight in the refrigerator.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 9, 2014

Pre-breakfast: 1 slice of homemade zucchini bread.

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

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


Lunch: Veggie sausage and green pepper stir-fry.

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


Dinner: Japanese-style crushed hamburger.

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And 2 glasses of Urban malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: May 8, 2014

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

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And a slice of homemade zucchini bread.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Cooked and froze 2 pounds of bacon

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Walked to a few stores, about 1.5 miles.


Snack: 1.0 oz. pretzels and a Brown's pale ale. And, later, 1.0 oz. cashews.

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Dinner: Homemade Italian sausage, green pepper and mushroom pizza, previously frozen.

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And 2 glasses of Urban malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.


What I ate: May 7, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Salame Toscano English muffin sandwich. With Kettle Chips hot jalapeño potato chips.

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Grilled, vacuum sealed and froze a package of Hebrew National hot dogs.

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Cooked an eye of round roast beef in the sous vide, 2 hours at 132°F. Sliced, vacuum sealed and froze 13 packages of 3.2 oz. each for stir-fry.

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Cooked a "chef's prime" pork roast in the sous vide, 2 hours at 152°F. Sliced, vacuum sealed and froze 7 packages of 3.2 oz. each for stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of Hacienda Los Haroldos malbec.


Walked to the store, a little over a mile.


And I baked a loaf of zucchini bread.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: May 6, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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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: Beef with snow peas stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Chicken paprika.

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And a glass of Smoke Stack New Zealand sauvignon blanc.

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And, later, 2 glasses of Hacienda Los Haroldos malbec.

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Cooked the filling for tomorrow and Friday's chorizo reakfast burrito. With chorizo, onion, green pepper, jalapeño and egg.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: May 5, 2014

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: Pork with scallion and broccoli stir-fry.

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Walk to the store, a little over a mile.


Snack: 1.0 oz. cashews.


Dinner: Homemade jalapeño poppers with raspberry chipotle sauce (sauce from a jar).

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1.0 oz. tortilla chips and homemade guacamole.

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And a Sauza Horintos margarita made with freshly squeezed lime juice.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 4, 2014

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.

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Brown's IPA.

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Snack: 3 Late July organic crackers with Yancey's Fancy horseradish cheddar cheese. And 1/4 glass of Fernlands New Zealand sauvignon blanc. That was all that was left in the bottle.

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

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: May 3, 2014

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

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

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

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Walked to the store, a little over a mile.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: A queso dip experiment (new recipe)! This was a good first attempt at making it from scratch. With 1.0 oz. tortilla chips. And a Sierra Nevada pale ale.

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Dinner: Teriyaki London Broil and a salt and olive oil-rubbed baked potato. This was actually supposed to be steak, but I grabbed the wrong vacuum sealed package from the freezer. The funny thing is that every package has a clear, computer-printed label on it, I should probably read the labels!

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And 2 glasses of Casa V Montepulciano d'Abruzzo.


Also, since it's Kentucky Derby Day, a mint julep. I used Alton Brown's recipe but I used 3/4 tsp. super-fine sugar. And crushing ice cubes in a kitchen towel was a major failure, as at least half of the ice froze to the towel. For the second one I used a zip-lock bag, which worked much better.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

Queso dip #1

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I used to love a queso dip, frequently getting the Tostitos version in a jar. More recently, however, I tried it and was underwhelmed. How hard could it be to make spicy cheese dip, chile con queso, from scratch?

After lots of Googling, I determined that it is not quite as easy as it sounds. You can't just heat up cheddar cheese and expect to get a reasonable cheese dip. There are three general solutions I found:

1. Use a melting cheese, such as Velveeta, or a combination that you'd use in fondue, like Emmentaler and Gruyère.
2. Use evaporated milk. I saw this a few times, but don't entirely understand how it works.
3. Use a melting salt. That's part of what makes Velveeta meltable, but we can add a tiny bit to actual cheese, too.

I went with #3. This was a tiny taster, but it was good!

By the way, if you're looking for normal fondue, my fondue recipe is here.

2 oz. shredded "Mexican 4-cheese blend" (Monterrey Jack, cheddar, queso quesadilla and Asadero). I used Sargento.
0.02 oz. sodium citrate (1/8 tsp.)
2 pickled jalapeno slices, minced
heavy cream

This is my sodium citrate. Given that I used 0.02 oz., I didn't even begin to make a dent in the 16 oz. package I bought!

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I mixed all of the ingredients in a saucepan on my induction hot plate over very low heat. I didn't get a measurement on the cream because I just kept adding it until the dip became the right consistency.

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I served it in a pre-heated ramekin. Fill a ramekin with water and microwave it for 30 seconds or as necessary until the water boils. That will help keep the cheese melted. That's a 2 oz. ramekin, and not all of the cheese fit in it. There's probably enough to mostly fill a 4 oz. ramekin.

An even better idea would be a heated personal fondue pot, like this one.

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Also, it works best to wipe out any excess cheese from the pans, ramekin and your spoons with a paper towel while it's still hot.

In any case, this was a good first try, and makes a nice snack-size serving for two.


Update May 17, 2014: I made a half recipe, with 1.0 oz. cheese, and it was a perfect size for one. The problem I'm getting is that it's only spicy hot when you eat one of the pieces of jalapeño because the spicy heat does not infuse through the cheese. I think next time I'll reduce some of my hot pepper vodka in the pan before adding the cheese, cream, and sodium citrate. Maybe that will work.

I also have a queso dip #2 recipe, but that's still a work in progress. This one works better.

Now there's queso dip #3. I like that one. It's very similar to this one, but I added some pasilla chile powder and adjusted the quantities a bit.

 


What I ate: May 2, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Wednesday morning in a freshly heated tortilla.

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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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Made a batch of pizza dough so it can rest in the refrigerator until tonight. This time I used 5 oz. of white whole wheat and 5 oz. of high gluten flour. And I made it into two 9 oz. balls of dough instead of three 6 oz..

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

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Snack: 1.0 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Red Hook Long Hammer IPA.

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Dinner: Homemade Italian sausage, green pepper and mushroom pizza (new post). This time I made two larger pizzas (9 oz. dough) because a 6 oz. pizza is too large for one serving, but not enough for two servings. And a 4.5 oz. pizza upsets the crust-to-pizza ratio with too much crust. This was just right.

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And vacuum sealed and froze the remainder.

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And 2 glasses of Casa V Montepulciano d'Abruzzo.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.


Thin crust pizza #4

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It's getting pretty good now. Not perfect yet, but getting there!

The previous version of this recipe was thin crust pizza #3. I think #5 will be mostly this recipe, but going back to the pizza stone I used in #3.


Pizza Dough

5 oz. high gluten flour

5 oz. white whole wheat flour

0.22 oz. salt (a little less than 2 tsp.)

0.055 oz. instant yeast (about 1/2 tsp.)

1 oz. olive oil (a little more than 2 tbsp.)

6 oz. water, ice cold (40°F or less)

semolina flour for dusting


Combine the flour in the mixer bowl and put it in the refrigerator for a few hours. It wouldn't hurt to put a measure cup of water in the refrigerator, too.


When ready to make the dough, add the salt and yeast to the mixer bowl. Add the olive oil and water. Mix to combine.


Switch to the dough hook and knead for 5 to 7 minutes. Dough should be a little sticky. You'll probably need about 1/2 to 1 oz. more water to get a good slightly sticky dough.


Dust a surface with semolia flour and knead the dough a bit by hand. Divide into two 9 oz. balls of dough.


(I used to make 6 oz. dough per small pizza, but it turns out the pizza is too large for my single serving, but too small to only eat half. It works much better to make a larger 9 oz. pizza and eat half.)


Put the dough on a lightly oiled plate or pan. I like using a cake pan. Lightly oil the top and cover with plastic wrap.


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Refrigerate the dough for at least 4 hours or overnight.

Modified from The Bread Baker's Apprentice, pp. 210-211. I highly recommend the book because it goes into much more detail than my brief steps above.



The Sauce


Sometimes I make my own sauce from scratch but this time I just used Muir Glen organic pizza sauce, from a can. I like a lot of sauce, and one 15 oz. cans made two pizzas (4 servings), with 5 oz. left over. I vacuum sealed and froze it, and it should be enough for one more pizza.


When using frozen pizza sauce, it's usually a good idea to simmer it on the stove for a little while after defrosting. It seems to get watery after going through the freezer, but it doesn't take long at all to evaporate out the excess water.



The Pizza


Preheat the oven to 475°F.

I made two pizzas, since it's not really much more work to make two, and they freeze well. I included:

pizza dough (9 oz. per pizza)
pizza sauce (about 5 oz. per pizza)
mozzarella cheese, shredded
spicy Italian sausage, sliced (pre-cooked, 1 per pizza)
green pepper, sliced
mushrooms, sliced
Parmesano Reggiano cheese, microplaned

I have yet to make a perfectly round pizza crust and I can't throw it in the air, but these wanted to be rectangles so I went with that.

I have a pizza stone, but my getting the pizza from the peel onto the stone is a hit-or-miss affair, so I just made these on sheet pans dusted with semolina flour. The crust doesn't get as crispy with the sheet pan, so I think I'll have do some more experimenting.

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Here it is, ready to go into the oven for 12 minutes at 475°F. I think I'll up the temperature to 500°F next time; it certainly works better, but my oven kind of smells like it's going to catch on fire when I cook for any length of time at 500°F! The crust was definitely better on the pizza stone at 500°F so I guess I'll just have to master the peel.

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And done! It was good. Serves 2.

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One serving.

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The rest vacuum sealed and frozen.

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What I ate: May 1, 2014

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.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic almond butter. Now that I figured out that I accidentally bought unsalted and just sprinkle a little salt on it, I love it!

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Walked to the store, a little over a mile.


Lunch: Veggie sausage and green pepper stir-fry

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Snack: 0.8 oz. pretzels and a Goose Island India pale ale beer.

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Dinner: Japanese-style crushed hamburger. With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

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