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.

About this Entry

This page contains a single entry by Rick Kasguma published on February 15, 2020 10:00 PM.

What I ate: February 14, 2020 was the previous entry in this blog.

What I ate: February 16, 2020 is the next entry in this blog.

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