Food thread/what are you eating?

[iowamcnabb]

This sounds like something I might like, but my parents would jump off the roof before they tried it. They are very much in the attitude of "I would rather die!" when it comes to the idea of eating greens without pork in them.

Yeh I definitely get it. My idea is the blackenened seasoning/chili crisp does the talking and the remaining components are there in a supporting role.

It appears the younger generation are a bit more macro nutrient minded. This concept is trying to toe the line between healthy focused food and something satiating.

 

[Mr. S£im Citrus]

I wouldn't even say that I'm macro nutrient minded, at least not consciously. I'm just not a big fan of cooking meat (pork, especially) with my green vegetables. I grew up thinking that I didn't even like vegetables, it wasn't until I got out on my own that I realized that I just didn't like the way my mom cooked vegetables.

The super-ironic thing is my mom grew up in the country, and hates fresh vegetables: like, peas are her favorite vegetable, but she'll only eat them if they're canned. Won't even eat from frozen. My conspiracy theory is that she has some internalized trauma from having to go out into the field and pick vegetables by hand as a little girl, and now she hates them. She also boils the **** out of everything, so that all the nutrients (and flavor, IYAM) ends up in the pot liquor.

 

[kingsboi]

I’ve been working on a healthy soul food concept. We have a lot of soul food around here but as delicious as it is, it’s not a healthy every day option. My take on it starts with every bowl getting Stone ground grits, roasted sweet potatoes, collard greens and black eyed peas- all cooked plant based. Then you choose a protein- blackened chicken thigh or blackened tofu. Tons of protein, fiber and other nutrients coming in at 650-710 calories. For dessert I made Jamaican sweet potato pudding with coconut cream and toasted coconut+seed crunch.

View attachment 14710

this looks like a winner here, I'd experiment with substituting the grits for quinoa. more nutritious and contains all the essential amino acids. protein powerhouse for the W. I constantly saute my collard greens and add whatever beans I have prepped for the week and black rice and top it off with some fresh parsley

 

[iowamcnabb]

After work slice

 

[Mr. S£im Citrus]

Buffalo-style cauliflower nuggets, homemade in the air fryer:






Found the recipe on YouTube. 9.5/10, will cook again!

 

[QWERTYLICIOUS]

Buffalo-style cauliflower nuggets, homemade in the air fryer:

View attachment 14750




Found the recipe on YouTube. 9.5/10, will cook again!

That looks delish! Can you share the link, por favor?

 

[Mr. S£im Citrus]

That looks delish! Can you share the link, por favor?

 

[QWERTYLICIOUS]

Gracias!

 

[iowamcnabb]

Tandoori cauliflower, basmati and apples for lunch today

 

[QWERTYLICIOUS]

Tandoori cauliflower, basmati and apples for lunch today

View attachment 14761

How do you prep and cook your cauliflower?

 

[iowamcnabb]

How do you prep and cook your cauliflower?

I marinated the cauliflower in yogurt, cumin, garam masala, Kashmiri chili, ginger, garlic, coriander and smoked paprika. Roasted in the deck oven at 287c until a bit charred. Finished with a chaat masala/kasoori

 

[kingsboi]

Tandoori cauliflower, basmati and apples for lunch today

View attachment 14761

why add the apples to this dish though? it would make more sense on a bed of greens

 

[iowamcnabb]

why add the apples to this dish though? it would make more sense on a bed of greens

Because they are delicious, nutritious and my four year old will eat them.

 

[kingsboi]

Because they are delicious, nutritious and my four year old will eat them.

not doubting the benefits but on a plate with cauliflower and rice its not something I expect from a restaurant owner

 

[iowamcnabb]

not doubting the benefits but on a plate with cauliflower and rice its not something I expect from a restaurant owner

It was my lunch, not a menu item.

 

[kingsboi]

It was my lunch, not a menu item.

understood

 

[Mr. S£im Citrus]

Is there any fruit that's less "worth it" to eat than pomegranate?

 

[hrdboild]

Is there any fruit that's less "worth it" to eat than pomegranate?

Because it's an incredible amount of work to actually pick all of those seeds out of there? I can see that argument. Also it gets all over the place and stains everything. But that flavor is unlike anything else and supposedly it's exceedingly good for you as well. So I'm torn. I generally just go for the juice.

I do feel this way about crab legs -- tons of work for pretty bland flavor. I would almost rather skip a meal than bother with trying to eat crab legs.

 

[Padrino]

Is there any fruit that's less "worth it" to eat than pomegranate?

Depends on what "worth it" means to the eater, I suppose. I find the autumn/winter ritual of opening and de-seeding a pomegranate to be really therapeutic. I like putting my hands to work in that way. I like when they become stained by the fruit. In an increasingly flat, two-dimensional world, I find a great deal of worth in that. But again, if you're just looking to eat some fruit, then yeah, probably not "worth it" in the same way eating a low-maintenance fruit like an apple is "worth it".

 

[Insomniacal Fan]

Is there any fruit that's less "worth it" to eat than pomegranate?

If we use the botanical definition of fruit, I'd go for Sunflower seeds.

 

[Capt. Factorial]

You don't eat a pomegranate, you taste a pomegranate.

 

[Spike]

Depends on what "worth it" means to the eater, I suppose. I find the autumn/winter ritual of opening and de-seeding a pomegranate to be really therapeutic. I like putting my hands to work in that way. I like when they become stained by the fruit. In an increasingly flat, two-dimensional world, I find a great deal of worth in that. But again, if you're just looking to eat some fruit, then yeah, probably not "worth it" in the same way eating a low-maintenance fruit like an apple is "worth it".

It's not too challenging if you pop the seeds out under water. I did that all the time when I was a kid in CA. Figs are also a lot of work, but tasty.
Cactus fruit? No thanks.

 

[Mr. S£im Citrus]

Because it's an incredible amount of work to actually pick all of those seeds out of there? I can see that argument. Also it gets all over the place and stains everything. But that flavor is unlike anything else and supposedly it's exceedingly good for you as well. So I'm torn. I generally just go for the juice.

I do feel this way about crab legs -- tons of work for pretty bland flavor. I would almost rather skip a meal than bother with trying to eat crab legs.

The taste is fine, but I hadn't had pomegranate in almost thirty years until today, and now I remember why.

 

[Mr. S£im Citrus]

Depends on what "worth it" means to the eater, I suppose. I find the autumn/winter ritual of opening and de-seeding a pomegranate to be really therapeutic.

I can do without that kind of "therapy."

 

[Mr. S£im Citrus]

It's not too challenging if you pop the seeds out under water. I did that all the time when I was a kid in CA...

Perhaps not "challenging," still sounds time-consuming as all hell.

I've never had a fig, outside of a cookie.

 

[Mr. S£im Citrus]

If we use the botanical definition of fruit, I'd go for Sunflower seeds.

Yeah, but I can buy a bag of shelled sunflower seeds. Even those cups of pomegranate pips still have the seeds in them.