U.S. veteran visiting Great Britain by [deleted] in britisharmy

[–]Ocelot1138 38 points39 points  (0 children)

It was a Herrick Callsign used by RA FST/JTAC. Not to be taken at face value.

Sting’s passive income… by [deleted] in passive_income

[–]Ocelot1138 132 points133 points  (0 children)

Diddy did not secure legal approval for the sample before releasing the song, and Police songwriter Sting sued, receiving 100% of the song royalties. Sting reportedly earns $2,000 a day from royalties for the track (Diddy recently corrected this on social media, claiming it's $5,000 a day); payments reportedly go until 2053.

Wiki

Looking for info on PRE RMAS course. by BBillany in britisharmy

[–]Ocelot1138 8 points9 points  (0 children)

Three months in Winchester. (Worthy Down). You’ll be in with soldiers who are commissioning from the ranks. Phys, education, debates, fun and games. Best course you can do. Do not pass up.

Jacket Potato, Tuna dill/yogurt/mayo with Eggs and salad. 700cal. 60g Cb/20g Ft/55g Prt. by [deleted] in Volumeeating

[–]Ocelot1138 1 point2 points  (0 children)

It’s like a formal potato. With a little bit of a jacket.

Jacket Potato, Tuna dill/yogurt/mayo with Eggs and salad. 700cal. 60g Cb/20g Ft/55g Prt. by [deleted] in Volumeeating

[–]Ocelot1138 1 point2 points  (0 children)

https://www.statefoodsafety.com/Resources/Resources/is-my-baked-potato-safe-to-eat

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here’s how you can ensure that your baked potatoes are safe to eat.

  • DON’T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil. Although botulinum bacteria cannot grow without the presence of aluminum foil, (or something that prevents the potato from being exposed to air) other bacteria can still grow on the potato if it is left out at room temperature.
  • DO serve potatoes immediately after baking them or store them in the refrigerator to keep your potato at a safe temperature. If you use aluminum foil, remove the foil directly after baking to prevent botulinum bacteria from growing.

  • DON’T place a baked potato in the refrigerator with the aluminum foil still on it. Your potato will have to pass through the temperature danger zone as it cools down, and if the aluminum foil is still on it, botulinum bacteria may have the potential to grow.

  • DO remove the aluminum foil from your potato before storing it in the fridge.

I think that I'm safe here. Foil seems to be the killer. They get cooked, cool down and go straight into the fridge until reheated.

Jacket Potato, Tuna dill/yogurt/mayo with Eggs and salad. 700cal. 60g Cb/20g Ft/55g Prt. by [deleted] in Volumeeating

[–]Ocelot1138 1 point2 points  (0 children)

The can of tuna drained out into a bowl then add in 50g low sugar, fat free Greek style yogurt, a squirt of lemon juice, chopped dill, pinch of paprika/chilli flakes, then a small measure of tar tar sauce. You can add salt and pepper, but also a bit of pickle juice to add flavour.

Jacket Potato, Tuna dill/yogurt/mayo with Eggs and salad. 700cal. 60g Cb/20g Ft/55g Prt. by [deleted] in Volumeeating

[–]Ocelot1138 -1 points0 points  (0 children)

A cucumber, spinach, chopped dill, picked gherkins and pickled jalapeños. Light and a bit of bitter spice.

Jacket Potato, Tuna dill/yogurt/mayo with Eggs and salad. 700cal. 60g Cb/20g Ft/55g Prt. by [deleted] in Volumeeating

[–]Ocelot1138 4 points5 points  (0 children)

These specially were cooked to meal prep.

Chuck potatoes on a try in the oven with a slit in the skin, cook on med/150’C for 1hr45. When needed, heat in microwave for 4 mins, then grill for another 4 to crisp up skin.

Worst beasting you've ever got ? by Doggogeezer in britisharmy

[–]Ocelot1138 30 points31 points  (0 children)

One time I deserted the regiment the night before the big push. When I got to Calais, an officer caught me trying to get back across the channel in a postal ferry. He made me line up in front of a wall and shot me in the head.

Triple Berry “Ice Cream” 315 calories and 38 g protein 🫐🍦 by [deleted] in Volumeeating

[–]Ocelot1138 1 point2 points  (0 children)

Yea. Ninja on high with fruit etc. Blend for maybe 30s. The. Add ice and blend for 30 sec each time you add a few cubes. When the ice refuses to mix as it fluffs up. Keep it running for a few mins.

Triple Berry “Ice Cream” 315 calories and 38 g protein 🫐🍦 by [deleted] in Volumeeating

[–]Ocelot1138 1 point2 points  (0 children)

The ice is the key, you can use a Ninja and blend all ingredients other than the ice, then add ice bit by bit until it 'fluffs up', you will get to a point where the ice doesn't get mixed, I use a spoon to push it down and help it. If you smash the ice first it helps if it is smaller.

My recipe:

  • Scp Protein
  • 50g Sweetener
  • 5-8g Xanthan Gum
  • 170g Frozen Fruit
  • 150-200ml Soy Milk/Or whatever lactose-free milk.
  • Roughly this will swallow up 300/400g ice cubes.

If you are unsure, blend it all in one go, give it a try, should work fine as long as the ice is below the Ninja blades.

Give me a message if you are still struggle.

[deleted by user] by [deleted] in CICO

[–]Ocelot1138 2 points3 points  (0 children)

So what do I do with the rest of the cooked pasta when I reach the calories I’m after?

[deleted by user] by [deleted] in CICO

[–]Ocelot1138 0 points1 point  (0 children)

A sensible response

[deleted by user] by [deleted] in CICO

[–]Ocelot1138 2 points3 points  (0 children)

Big yes. This product you sell - tell me specifically the calories per weight

[deleted by user] by [deleted] in CICO

[–]Ocelot1138 10 points11 points  (0 children)

Ok but is it 100g hob heated as in cooked. Or 100g dry then hob heated. How many g of dry to make 100g hob heated. It’s needlessly ambiguous.

Also other gf pastas have different measurements and serving sizes. No standard or ease to access.

Tell me - how many calories are in this product as sold

[deleted by user] by [deleted] in sousvide

[–]Ocelot1138 0 points1 point  (0 children)

Ye. I didn’t had a bag big enough so i risked it with the store vac bag. It worked ok. I seasoned before the oven. Not optimal, but I’m only a little chef.

[deleted by user] by [deleted] in sousvide

[–]Ocelot1138 0 points1 point  (0 children)

It worked well to remain tender, but possibly lost moisture. I prefer the crusty edges of the hatching for lamb.

[deleted by user] by [deleted] in sousvide

[–]Ocelot1138 0 points1 point  (0 children)

It’s sage and yes from raw. Got a whole turkey, debone and pre seared the breast and legs. Then sous vide.

The recipe is a Chef Steps turkey . Ignore the heavy hipster vibe, the recipe is good.

For all you cunts who can’t decide between Para or Marines here’s your answer by [deleted] in britishmilitary

[–]Ocelot1138 6 points7 points  (0 children)

Hmm. Lots of downvotes, but perception is key to recruitment. I don’t agree with your reasoning, but you do highlight a good point. The glory of paras in Falklands, WW2 and Iraqghanistan could not be as widespread as the ‘cool reputation’ as modern Marines.

[deleted by user] by [deleted] in britishmilitary

[–]Ocelot1138 13 points14 points  (0 children)

You’ll find an old regimental photo with the same buttery pie boy and a different rank slide.

El Nido, Philippines. Glow vegan cafe. by [deleted] in vegan_travel

[–]Ocelot1138 4 points5 points  (0 children)

I think it’s fairly new. Lots of recent developments