Peak America

"O, say can you see!"

The news came out today that 40% of American adults are obese. We wonder why.

What's diabolical is that I'm a thin dude, have perfect blood pressure, cholesterol and whatnot and I can and do eat ALL OF THE BACON almost daily and not gain a pound. At 45. My only bad habit remaining is smoking which prevents some weight gain (3 - 5 pounds maybe), but even when I've quit in the past, I still keep my 32" waistline.

Our work team has a team lunch every Thursday in our building café. I get the same thing, every time. Deluxe, double bacon, double patty cheeseburger, no sauces + avocado & a side of fries. I wash it down with exactly (3) little cartons of chocolate milk and (1) warm chocolate chip cookie.

You should see the looks on my co-workers faces. Every woman around me HATES me and lets me know directly to my face. They say some seriously awful stuff about me and then about themselves. I had one plump girl literally take me aside to ask questions. "Sorry Toots, it's genetics and there is nothing you can do". She got really sad and I kinda felt bad. My vegan East Indian IT workers cry inside every time I take a bite of their god.

But I also bring in Top Pot doughnuts sometimes and people are actually pretty mean to me...."like fvck you dude, I'm trying to diet" as I kill my 3rd Boston Crème in their face. More hate than thankyous actually. Why are people so mean? What did I do? Tomorrow should probably be Doughnut Friday again.

I probably eat a dozen bacon cheeseburgers a week on average. My standard order at Wendy's is (5) Jr. bacon cheeseburgers and a Medium coke (no fries, they take up valuable bacon space). I eat there 2x times a week probably, sometimes more.

I have gas and I'll probably die soon.

Fuuck them fat bitches.

Put down the fork and work out or shut up.

Funny that you mention that nick.
I quit smoking about a year ago after 16 years and I have been having trouble keeping the weight off.

My eating habits, I feel have not changed. If anything I'm eating much healthier.

When I did smoke, I could eat anything and everything and I would stay at a consistent weight. About 187-190. I would only eat 1 1/2 meals a day.

I eat about 2 1/2 meals a day, and Now I fluctuate between 199-204.
I've been trying hard to shake that last 10lbs with riding a bike and some light weight training, my fvcked back won't allow me to push it. I've come to realize that this might just be my natural weight now.

Quitting smoking was the best decision I have ever made and have no intentions of going back.
Believe me I know how hard it is to quit. I failed numerous times.

I encourage anybody who does smoke to quit. Your body will thank you for it.

You will kill more elk too.

Yeah, I was always pretty lean, and smoked for a while...but when I quit I went from 195 to 240 in about six months. I worked out like a MFr to lose the chub, and by the time I was done I was 225 and had no chub...and that's about where I've been now for 8 years.

Everything is better when you're not smoking any more, that's an undeniable truth.

Fish on...

Todd

199 today and feeling great.



This..

I got some chub but only the ol' lady knows about it...
She actually loves it... Lol

I would say the odds are in your favor on this one, from what you posted. Maybe not soon, but probably sooner than you'd care for..unless you're in to that kinda thing.

Lung cancer is a real b!tch.

Why anyone smokes today seriously boggles my mind.

Time for you to quit smoking. You did it with alcohol...you can do it with tobacco.

We would mourn your loss here on the DS. Ok, for about 10 minutes, but still. That's about 8 more minutes than myself!

Want to lose weight? Change WHAT you eat. Drop the processed grains and foods. Stop eating most, if not all, fast carbohydrates. Focus on eating healthier - more veggies, fruits, protein, dairy, and slow carb foods.

I did the low-carb thing and went from my heaviest being 205 to 160. I stopped when Superfly saw me one day at my thinest and asked me "What the fvck is wrong with you Paker? You look like Sh!t. You got the Aids or Hepp C?"

Fvck you, Fly.

I've since put weight back on and am trying to stay at 180. My body seems to like to be at 185 and could easily shoot up if I let it.

I run 12-15 miles a week. I'm fit and stay active.

I'm also old as fvck. 50 is that magical age where male bodies just start slowing down, regardless of what they were in the past. Just get's harder and harder....wait....we talking about Viagra again?

Oh sorry, my mind jumped there. Damn age thing.

As I was saying, becomes more difficult to keep the weight off and if you do, really hard to keep the excess weight from transitioning to your belly.

It's not impossible. You just gotta work at it the older you get.

I like to use sockeye on this or fish I caught in the ocean like coho preferably summer/late summer. In a cast iron skillet with some good oil i sear the fillet at ripping hot heat meat side down for about three minutes. Then flip and sear on skin side for maybe one
minute or so that is it. Then set aside to cool , then build my sauce, then when fish is cooked remove skin, and cook my Thai coconut rice or stir fried rice noodles with naan bread. I also usually use sataki mushrooms and baby bok choy in my sauce,and some Thai chili for heat,then add fish back to sauce and poach fish just for a minute or two as not to over cook.Do not skip the lime at the end. Adjust ratios to portions and servings of number of guests. Enjoy!


https://www.halfbakedharvest.com/saucy-30-minute-thai-basil-salmon-curry/

Bumping this back up.

Let's hear some good quarantine, long shelf life food tips or recipes. I'm trying to balance stretching my fresh stuff out as long as possible without tapping into my LSL food too much. I bought a ton of oranges to prep for this and they're are off limits for all long as they stay pretty fresh. Fresh salad and greens are sparse these days, so I'm having to get a bit creative.

It's not fancy, but canned Hormel Beef Hash or Corned Beed Hash is pretty damned good. Fry some up and put a couple of fried eggs on top. Sure, it looks like cat food coming out of the can, but it's solid and easy. The sodium content is enough to kill any virus though - IMO.

I also made up about 20 big waffles the other day and froze those up for a rainy day. 6 - 8 minutes in the toaster oven to re-heat (when frozen). Piece of cake.

Next weekend, I'm going to make up a load of dog food. We save all of the inedible scrap meat, silver skin, tendons and fat from our venison. I freeze it up in the fall and then when I have time, turn into great chow for the pups. You don't need wild game, some butchers will give you their non-burger grind scraps.

Grind all of your scrap meat or chop way down if you don't have a grinder. COOK IT OUTSIDE - it smells horrendous. Fire up the propane burner. Add a good amount of olive oil to a large stock pot and then add your grind. Brown it down. In the meantime, cook up a boat load of brown or white rice in your kitchen. Also cook up large bags of frozen mixed veggies (corn, green beans, peas & carrots). NO ONION or GARLIC, seasonings, salt or pepper (dogs don't need that stuff). Pour the rice into the pot of browned meat and mix well. Then do the same for the veggies. Once totally mixed - it's done. Let cool completely outside. I then store it in those cheap round Glad Tupperware containers and re-freeze.

This makes a VERY rich pup food, so be careful of upset stomachs. To feed, I reduce their regular dry food by 50% and mix in 50% of my venison mix. They go CRAZY for it. My lab about strokes out.

Besides the expense from hunting, the actual food costs like $10 to make a LOT of dog food. I can stretch a normal 40 lb. bag of dry dog food out twice as long this way (~6 weeks instead of ~3). That saves like $25 - 30 month itself and is handy during social distancing and minimal dog food on the shelves.

Been using algea oil a little bit... Not bad honestly... 480 smoke point...

Buy the fukkk out of fruits and freeze ‘em. Bananas, blue berries, strawberries, etc. they hold up decently and can be good for smoothies.

Home make a bunch of sauces and freeze ‘em. Homemade chimichurri, carmalized onion, etc.

Grow your own greens, cucumbers, lettuce, green onion, etc. you got the space for a garden.

A good tip...I like to make big batches of pesto, then put into ice cube trays and freeze. Then make small freezer bags with about 6-7 cubes for individual meals.

The wife does the same thing. Solid tip there.

Very handy !

I've been wet aging prime rib roasts (bone-on) and NY roasts (boneless) for about 70 days in the spare fridge a few times a year (whenever there's a good sale we grab a few). Once they're ready to butcher, I open up the cryovac packaging and perform some minimal trimming then cut some up into PR roasts. The rest of the meat is cut into steaks, repackaged and froze. This aged beef is the most tender beef I've ever eaten. I've been doing this over 10 years since learning it from a retired Safeway butcher. After serving steaks to my rancher friend, he now buys his rib roasts or NY's at Safeway or Costco and wet-ages it as well...and he runs 400-pair yearly. He still raises a couple of steers for his family consumption; but he just keeps some burger, stew, and tenderloins for his own. The rib steaks, NY's, and the remaining balance go to the kids, sausage, etc.

We don't purchase much beef overall, only rib roasts and NY's all the way. All burger is home-ground wild game with 5 % of beef tallow added for binder (and I save the good prime rib trimmings to add also). Decent amount of venison for stew/crockpot/chili/pan-frying. Lots of fish in the freezer from summer (only 1 Ocean trip - coho, no white fish-that has to change!) Lake Chelan kings are very good though.

Nick, make a batch of venison chili or stew. Eat on it for a day or 2 then freeze the rest. In a couple of weeks bust it out for that first date with one of the future Mrs. Ex-NappyD!!

The garden was neglected, and the gardener fired! lol Easier to go to the farmers market it seemed. Not sure what we'll do this year, seeing as how the boy will be on "corona-sabatical" for 6 weeks, as high school is shut down...might be a good project for him to get it shaped up once the snow melts that showed up last night/today!!!!. (If we can keep the elk out of it, friggin pests have taken up residency recently) I purchased the 1st apple of my entire life this past fall, so growing up in Wenatchee both sides of my family had orchards. It's like buying fish...you just don't do it. Well, there's a new variety and it dam-good!! Cosmic Crisp is the name and I'm addicted! It stores in the fridge fantastic and is still "snappin" when you bite into it plus it has a sweet/tart flavor that I prefer. I've been buying them locally at one of the warehouse retail outlets where I can sort through and find the ones I prefer.

I like the pesto idea too! We did freeze a shait load of raspberries from our small patch, great frozen snacks after dinner. I didn't even think about freezing strawberries, etc.

I’m going to make a double batch if halibut chowder and can it.

I do this with muffin pans. You get a pesto hockey puck you can drop right into your pasta or play a hockey game with.

We get so much basil in the summer that I can store up enough pesto pucks to last through the winter pretty easily.

Pesto pucks....

One of my go to meals lately
Never gets old

https://youtu.be/aArbHVjiDu0

I made up about 15 gallons of marinara meat sauce and froze a lot of it in meal sized portions. Easy to do. I can eat on very little for a long time.I've been through much worse than this sh!t I'll eat locusts and miner lettuce if I need to.