February 2020 Archives

What I ate: February 29, 2020


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

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Snack: Peanuts and beef jerky.

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Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz pretzels with Chinese hot mustard.

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Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 28, 2020


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger and Kettle Chips chile verde potato chips.

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Snack: Peanuts and trail mix.


Dinner: Fried clams and fried shrimp (3.1 oz. total) and 2.6 oz. French fries. And a Southern Tier IPA.

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Weight at beginning of the day: 135.4 lbs.
Weight at the beginning of the next day: 133.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 23 - 27, 2020

Sunday, February 23, 2020

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

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Lunch/Breakfast 2: Bacon, egg, and cheese breakfast sandwich at the Great American Bagel at Charlotte, NC, airport.

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Dinner: Chicken enchiladas and 2 margaritas at Cadillac Mexican Grill at the Golden Nugget in Las Vegas.

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Monday, February 24, 2020

Breakfast 1: Ham and cheese breakfast sandwich at Starbucks.

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Breakfast 2: Buffet.

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Lunch: Southern buffet.

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Dinner: Tuna tacos and a margarita at Cadillac Mexican Grill.

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Tuesday, February 25, 2020

Breakfast 1: Chorizo breakfast sandwich from Starbucks.

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Breakfast 2: Buffet.

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Lunch: Tuscan buffet.

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Dinner: Chick-Fil-A sandwich and fries.


Wednesday, February 26, 2020

Breakfast 1: Sausage, egg, and cheese breakfast sandwich from Starbucks.

Breakfast 2: Buffet.

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Lunch: Mexican buffet.

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Dinner: Classic cheeseburger and fries at the Claim Jumper at the Golden Nugget. And 2 Stone IPA.

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Thursday, February 27, 2020

Breakfast: Bacon, egg, and cheese breakfast sandwich at Sammy's wood-fired grill at Las Vegas airport.

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Dinner: Caesar salad with a crabcake at Phillips Seafood at the Charlotte airport.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 135.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 22, 2020


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

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Snack: Habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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Lunch: Fish sandwich and onion rings (80 grams). And a Dogfish Head 60 minutes IPA.

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Snack: Peanuts and trail mix.


Dinner: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 21, 2020

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 4 Late July crackers with Cabot horseradish cheddar cheese.

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Dinner: Pork with snow peas stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 20, 2020

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps



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Snack: Peanuts and trail mix. And, later, a few cashews.


Dinner: Friend chicken (2 drumsticks) and 2.5 oz. French fries. And a glass of Bota Box malbec.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 19, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Meatloaf, rice, AND gravy. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 18, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Spicy tuna salad croissant and Kettle Chips chile verde potato chips. I forgot to take a picture of it, but it looked like this:

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Snack: Peanuts and trail mix.


Dinner: Crushed hamburger and a glass of Bota Box malbec.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 17, 2020

Breakfast: Kimchi scrambled eggs on a bed of rice.

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

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Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Popcorn with olive oil spray and dill pickle popcorn seasoning.

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Dinner: Steak and baked potato. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 16, 2020

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

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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Made a batch of Japanese-style beef curry.

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Snack: 4 Late July Crackers with Cabot horseradish cheddar.

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Started a batch of homemade hot pepper vodka.

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Dinner: Miso marinated pork with broccoli and rice.

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Weight at beginning of the day: 135.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 15, 2020


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

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Prepared a pork roast to cook in the sous vide for stir-fry pork.

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Prepared some of the pork roast as miso marinated pork.

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Lunch: Veggie chicken patty sandwich and sweet potato fries (90 grams). And a Dogfish Head 60 Minute IPA.

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Made a batch of Chili with beef and vegetables. Vacuum sealed and froze 6 servings of 8.0 oz., and 2 small servings of 2.4 oz. for chili hot dogs.

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Snack: 1.0 oz. potato chips and French onion dip.


Cooked a pork roast in the sous vide, 90 minutes at 152°F. Vacuum sealed and froze 7 servings of 2.8 oz. and one larger serving of 3.3 oz.

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Cooked stewing beef in the sous vide for Japanese curry. 12 oz. beef cooked 3 hours at 122°F.

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Dinner: Shrimp scampi at Club 55 in Sidney, NY, with Dad, Jan, and Steve. It was really good but I ate too much!

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 135.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 14, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Homemade chili with beef and vegetables (previously frozen).

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Snack: Cashews.


Dinner: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 13, 2020


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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.



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Snack: Peanuts and trail mix.


Dinner: Spicy peanut pork and broccoli and a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 12, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Garden salad with lettuce mix, cucumber, tomato, pepperoncini, carrot, green pepper, celery, and red onion. With 2.8 oz. grilled spiedie marinated rib eye steak. With Annie's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.


Grilled, vacuum sealed, and froze 4 burgers, 4.0 oz. each (before cooking).

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Dinner: Cheeseburger and tater tots (2.9 oz). And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 11, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps. And 1.0 oz. Japanese rice crackers.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Roasted pork.

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Weight at beginning of the day: 134.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 10, 2020

Breakfast: Ham, 1 scrambled egg, and a hash brown potato.

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Lunch: 10 oz. chicken noodle soup.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Cheesesteak sandwich and Kettle Chips chile verde. And a Southern Tier IPA.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 134.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 9, 2020

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with capers 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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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Panera cheddar broccoli soup (8 oz., previously frozen) and a piece of baguette with olive oil.

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Dinner: A piece of multigrain toast with butter and a ginger ale. I'm sick.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 134.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 8, 2020


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Reuben sandwich and Kettle chips chile verde potato chips. And a Switchback Ale. And more chips from the bottom of the bag.

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Snack: A few cashews.


Dinner: Tuna sashimi and rice. And cold sake.

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Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 7, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Taco salad.

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Dinner: Fried clams and fried shrimp (3.0 oz. total) and 2.8 oz. French fries. And a Southern Tier IPA.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 6, 2020


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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 2 seaweed sesame crisps.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Steak frites. And a glass of Bota Box malbec. With 3.7 oz. steak and 2.8 oz. French fries.

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Weight at beginning of the day: 134.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 5, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Leftover chicken salad mini-croissant from Suzi's bakeshop and cafe and Kettle Chips chile verde.

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Snack: Peanuts and trail mix.


Dinner: Pork with spicy green beans with rice and a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 134.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 4, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Washed and spun dry a head of green leaf lettuce.

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Tipped and tailed, blanched (4 minutes), and shocked some green beans.

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Vacuum sealed and froze the rest of the jar of marinara. 4 servings of 4.5 oz. each.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Chicken salad on mini-croissant and seafood chowder at Suzi's bakeshop and cafe in Sidney, NY. I ate one of the sandwiches and brought the other home.

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Dinner: Japanese-style beef curry, rice, and a glass of Bota Box malbec.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 134.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: February 3, 2020


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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.



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Snack: Peanuts and trail mix.


Dinner: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 135.2 lbs.
Weight at the beginning of the next day: 133.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: February 2, 2020

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

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Made the char siu pork for today's lunch.

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

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And, later, peanuts and beef jerky.

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Lunch: Chinese roasted pork on garlic bread (new recipe). This was really good! With a Dogfish head 60 minute IPA.

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Snack: 1.0 oz. tortilla chips and guacamole.

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Dinner: Buffalo wings.

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And a slice of Gavin's cheese pizza (previously frozen) with added pepperoni. And a glass of Bota Box malbec.

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Weight at beginning of the day: 135.2 lbs.
Weight at the beginning of the next day: 135.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

Chinese roasted pork on garlic bread

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This started with an article in the New York Times about this sandwich:

Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thin-sliced, Cantonese-style char siu married to Italian-American garlic bread beneath a veil of sweet-sticky duck sauce. Sandwich historians suggest that it was the creation of Herbie's Restaurant in Loch Sheldrake in the 1950s, and it soon became a favorite of the summertime borscht-belt crowd -- after-show entertainers and Jewish bungalow kids with observant parents lining up alongside one another for this taste of illicit exoticism, unkosher and delicious in the extreme. ''It's the ultimate assimilation crossover food,'' the food writer, radio host and erstwhile restaurant critic Arthur Schwartz told me. ''That sandwich is a symbol of acculturation.''


This is what I used to make the marinade:

1 tbsp. sugar
1 tsp. salt
1/4 tsp. five spice
1/4 tsp. white pepper
1 tbsp. rice wine
1 tbsp. soy sauce
1 tbsp. hoisin sauce (substituted oyster sauce)
1 tbsp. fermented bean curd
2 cloves garlic

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I only made 8.2 oz. of pork roast (two servings). There's enough marinade for a lot more pork! Vacuum sealed and refrigerated overnight.

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I removed the pork from the marinade and removed any loose bits of garlic. Put on a rack in a small roasting pan over 12 oz. water and roasted for 40 minutes at 450°F.

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Done! The actual recipe calls for coating it with more marinade with added honey, but I didn't want it quite that sweet. It's also why mine is less red than it traditionally would be.

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I cut the center out of my bread to make it less bready. This isn't quite the right bread, it's more French than Italian but it worked out fine.

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Thinly sliced 3.3 oz. of roasted pork (half the amount above) and warmed it briefly in the microwave as it was at refrigerator temperature.

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Serve with Chinese hot mustard and duck sauce. I like the two together; instead of dipping sauce I might just spread it on either side of the garlic bread next time.

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It was delicious!

What I ate: February 1, 2020


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

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And, later, habanero chickpeas, dry roasted edamame, and 4 seaweed sesame crisps.

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Lunch: Spicy black bean veggie burger and Kettle Chips chile verde potato chips. And a Switchback Ale.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Seafood marinara fra diavolo at the Farmhouse in Oneonta, NY, with Dad, Jan, and Steve.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 135.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


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This page is an archive of entries from February 2020 listed from newest to oldest.

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