beef jerky as a staple??

[Frosty]

chichy,

Haha, don't feel bad Btw, I was just thinking...have you ever tried cooking chicken breasts or hamburgers plain and then covering them with your own Italian dressing? Some extra virgin olive oil, raw apple cider vinegar, some filtered water, and some seasoning...Mmmmmm. I like it, at least

 

[chicmuscle]

chichy,

Haha, don't feel bad Btw, I was just thinking...have you ever tried cooking chicken breasts or hamburgers plain and then covering them with your own Italian dressing? Some extra virgin olive oil, raw apple cider vinegar, some filtered water, and some seasoning...Mmmmmm. I like it, at least

no not really, now a days its boil and go. any suggestios will be tried. im going to start really cooking some flavor into the meat. im not worried about veggies there awesome bland,,,,, i mean raw. i did used to use ketchup, but ketchup = bad news. and bbq sauce + mustard together, but mustard = too much sodium and bbq sauce i like too much. so they had to go. now im going for a more seasoning and veggie approach. im just ignorant.

im thinking of raosting a beef with 3 types of onions, broccoli and ill have to go to the health food store to decide on others. and as for seasonings, have you seen the seasoning section. im like of my word!!! were do i begin!!!

chichy

 

[chicmuscle]

rducky,

you have one recipe you can share with me?

chichy

 

[rubberduckyo]

While things like pot roast are goooood, they do tax the digestive system more than a medium rare steak.

Huh? Why?

 

[rubberduckyo]

rducky,

you have one recipe you can share with me?

chichy

Sure. If ya want super easy take a london broil. Put in a crock pot sprayed with pam and dump a bottle of V8 juice on it. Set to low and let it go all day.

Easy enough?

 

[chicmuscle]

Sure. If ya want super easy take a london broil. Put in a crock pot sprayed with pam and dump a bottle of V8 juice on it. Set to low and let it go all day.

Easy enough?

yep

its a start to my culinary diploma for bb'ers

chichy

 

[Frosty]

Huh? Why?

When you cook it for that long you totally destroy all the enzymes in it. Almost like ultrapasturizing dairy...it can sit for like 6 months without refrigeration. Raw milk, on the other hand, will start to turn strong after a week or so. Normal pasturized milk is probably a month or so.

Ok, bedtime for Frosty...

 

[rubberduckyo]

Wrong forum for this but since Chic is on a recipe hunt I made this tonight and it turned out so good I'll share. One eggplant sliced across in about 2" thick slices. Arrange in a baking dish, cover with Wishbone Italian dressing, sprinkle the top with parmesan cheese ( I used the real stuff but I'm sure the stuff in the can will work) bake in the oven (about 450) for ten minutes.

Oh my goodness it's nummy!

 

[rubberduckyo]

When you cook it for that long you totally destroy all the enzymes in it. Almost like ultrapasturizing dairy...it can sit for like 6 months without refrigeration. Raw milk, on the other hand, will start to turn strong after a week or so. Normal pasturized milk is probably a month or so.

Ok, bedtime for Frosty...

So a rare steak is more easily digested than a well done steak?

 

[rubberduckyo]

yep

its a start to my culinary diploma for bb'ers

chichy

You'd be surprised. This recipe is so simple yet the results are company worthy!

 

[chicmuscle]

Wrong forum for this but since Chic is on a recipe hunt I made this tonight and it turned out so good I'll share. One eggplant sliced across in about 2" thick slices. Arrange in a baking dish, cover with Wishbone Italian dressing, sprinkle the top with parmesan cheese ( I used the real stuff but I'm sure the stuff in the can will work) bake in the oven (about 450) for ten minutes.

Oh my goodness it's nummy!

egg plant ey. now italian dressing is based in oil right? do you use the low fat version or the regualar? id definitly go with the real thing over the can. can = processed. powdered chz,,,, thats not natural but who knows i may be wrong?

chichy

 

[rubberduckyo]

egg plant ey. now italian dressing is based in oil right? do you use the low fat version or the regualar? id definitly go with the real thing over the can. can = processed. powdered chz,,,, thats not natural but who knows i may be wrong?

chichy

A good Italian dressing is based on olive oil. It's good for you.

I rarely do low fat anything. Usually it's a carb hiding trick. I drink whole milk. put olive oil and pepper on my tuna ....etc etc...

Takes fat to cut fat.

 

[chicmuscle]

When you cook it for that long you totally destroy all the enzymes in it. Almost like ultrapasturizing dairy...it can sit for like 6 months without refrigeration. Raw milk, on the other hand, will start to turn strong after a week or so. Normal pasturized milk is probably a month or so.

Ok, bedtime for Frosty...

so the enzymes, if not overcooked will help one digest the meat? i would think that our gastric acids would destroy those enzymes, inhibiting function. especially pepsinogen, and the slu of peptidases within the small intestine.

chichy

 

[rubberduckyo]

so the enzymes, if not overcooked will help one digest the meat? i would think that our gastric acids would destroy those enzymes, inhibiting function. especially pepsinogen, and the slu of peptidases within the small intestine.

chichy

People over analize too much. It takes two days to process sawdust yadayada......

 

[chicmuscle]

A good Italian dressing is based on olive oil. It's good for you.

I rarely do low fat anything. Usually it's a carb hiding trick. I drink whole milk. put olive oil and pepper on my tuna ....etc etc...

Takes fat to cut fat.

so the culprit is the carb? not the fat. oh god,,, you said tuna [run to the bathroom to hurl].

but later on in the day, like say after 2pm, wouldnt one want to lower carb and fat intake? the body is not so fresh anymore and starts to slow down. or is good fats and veggies the way to go? of course protein is included.

chichy

 

[chicmuscle]

People over analize too much. It takes two days to process sawdust yadayada......

am i over analizing? i feel well done, or damn near running, they'll digest the same. each protein, wether very denatured or not, will have to be cut in polypeptides and again into amino acids. im not worried about that like im worried about carbs and fat.

chichy

 

[rubberduckyo]

so the culprit is the carb? not the fat. oh god,,, you said tuna [run to the bathroom to hurl].

but later on in the day, like say after 2pm, wouldnt one want to lower carb and fat intake? the body is not so fresh anymore and starts to slow down. or is good fats and veggies the way to go? of course protein is included.

chichy

Depends on what you're doing, I'd say long lasting, slow digesting carbs early in the day and cut em off after two if you're cutting..

Fats are fine right uo till bed time,

 

[rubberduckyo]

am i over analizing? i feel well done, or damn near running, they'll digest the same. each protein, wether very denatured or not, will have to be cut in polypeptides and again into amino acids. im not worried about that like im worried about carbs and fat.

chichy

Analysing the doneness of a cut a meat is just ridiculous. That's over the top and obsessive imo.....

 

[chicmuscle]

sorry ducky, im a bio major, thats what im in school for. so stuff like this is in my arena. however that knowledge is used for different implications, not bb'ing.

okay, i done with enzymes, back to something i dont know.

chichy

 

[Frosty]

I don't think its overanalysing it - when I eat overcooked foods I get digestive issues. Cooked eggs will have me burping a bit after I eat them, and you sure as heck can taste them. Raw eggs don't do that. So what is going on in the stomach that is causing the eggs to sit in there longer and produce gas?

Microwaved meat is the worst. I read about how microwaving food is bad, but I never really believed it too much. Not until I ate some taco meat (ground beef with taco seasoning) that was reheated in the microwave. I noticed I was burping taco smell all day at work. Never had an issue like that with a medium rare hamburger. Same thing goes with pot roast, but never a problem with a rare steak.

I don't know all the science behind it, but supposedly overcooking destroys all the enzymes in the food that help break it down. Sorta like the pasturized dairy thing I mentioned - raw milk will start to turn after a week or so, but ultrapasturized (usually heated past boiling point) can last for many many months on the shelf (not refrigerated!).

It's not overanalysing to just not overcook the meat.