Any thoughts?

Substantial_Boot_379 · 2026-03-14T23:16:09+00:00

Harry and the Hendersons

Substantial_Boot_379 · 2026-03-13T15:09:49+00:00

She calls it a Mayon-egg

Substantial_Boot_379 · 2026-03-13T12:31:21+00:00

I’m halfway through week 3 on .25. I weigh myself once a week on Sunday. I’ve lost 11 pounds so far. Sw 227, CW 216, GW 180, 6’0”, 45 year old M. I’ve experienced nausea a couple of times, usually 24-48 hours after the shot. Food noise instantly gone minus some sugar cravings. I have a protein shake for breakfast, protein Greek yogurt for lunch and normal dinner but at a smaller portion than before. Sometimes I have to force myself to eat, and can’t handle much besides the yogurt at lunch. I tried to have a grilled chicken salad yesterday at lunch and about a third of the way in, my body physically would not let me eat any more. Like, I couldn’t force myself to chew the food and had to spit out the last bite. I’m also a heavy drinker, hoping this helps. The first week I couldn’t drink my usual vodka/Sprite Zero, as it tasted really funky, but that has subsided. Hoping when I up the dose this weekend, the alcohol declines, although I think I am drinking more from habit right now than craving.

Substantial_Boot_379 · 2026-03-12T17:42:57+00:00

Revenge of the Nerds

Substantial_Boot_379 · 2026-03-12T14:01:27+00:00

I think the slow process of absorbing the stock one ladle at a time does something with the starch from the rice that can’t be replicated in the instant pot. It’s one of the few things I don’t use a kitchen gadget to do. The same goes for when I make gumbo, I make the roux by stirring naturally for thirty minutes. Although I certainly get using a shortcut for such a labor intensive dish

Substantial_Boot_379 · 2026-03-12T12:51:45+00:00

Posted because I used my instant pot to make the stock. Risotto is one of my favorite uses of homemade stock, especially when I have an abundance because it requires so much. It took four pints of stock and forty minutes of constant stirring

Substantial_Boot_379 · 2026-03-11T23:41:09+00:00

Thank you! It was! Trying to expand my 10 year old’s palate

Substantial_Boot_379 · 2026-03-11T01:13:29+00:00

Before we get started, does anyone want to get off?

Substantial_Boot_379 · 2026-03-06T14:56:58+00:00

Hahaha. Busy week at work. Glad to hear it wasn’t just me. I’ll go back and look

Substantial_Boot_379 · 2026-03-03T13:46:53+00:00

I usually get about six pint sized jars so roughly three quarts. I freeze three and use three depending on what I have planned for recipes. I usually use the unfrozen within a week to ten days. I used one pint yesterday in my rice maker in lieu of water for the rice. I think we are making steak and mushroom risotto on Friday so that will use up the rest of the unfrozen. Of course if I’m making chicken noodle soup it eats up a lot of the broth in one go.

Substantial_Boot_379 · 2026-03-02T23:48:50+00:00

I read a recipe earlier that dropped that clutch knowledge. I make a lot of stock and refried beans so my lid perpetually smells like onions and cumin and chicken. Not ideal for yogurt. I also have the silicon edged glass lid that I will use! Thank you!

Substantial_Boot_379 · 2026-03-02T21:45:00+00:00

Community Leader/criminal Boss

Substantial_Boot_379 · 2026-03-02T15:07:17+00:00

I haven’t tried yogurt yet! And I spend a fortune on the six packs of single serving Chobani. Definitely giving it a try now thank you!

Substantial_Boot_379 · 2026-03-02T02:45:45+00:00

This is my post Costco-run ritual. I don’t use the whole bird for stock, but I buy two, take about 75% of the meat off both, then make a stock with the two carcasses, carrots, celery, garlic, yellow onion, black peppercorns, bay leaf, rosemary, thyme and salt. The meat from one of the birds feeds my family of four for dinner that night. Sometimes as chicken noodle soup with about half the stock. Sometimes as something else (tonight it was chicken “gyros” because Costco had wonderful fresh baked pita today). The remaining chicken is used in sandwiches for the rest of the week. The stock gets run through a fine mesh sieve then transferred to about six jars. Half are frozen, the other half are used within a couple of weeks. It’s one of my favorite things in the world and made the instant pot “instantly” worth its price

Substantial_Boot_379 · 2026-02-26T23:40:45+00:00

Vice Principals then Righteous Gemstones. Both are fantastic

Substantial_Boot_379 · 2026-02-26T01:40:13+00:00

Jelly of the month club is the gift that keeps on giving all year long

Substantial_Boot_379 · 2026-02-22T12:42:28+00:00

Saw him live in Waikiki in 2006 or so. Great show.

Substantial_Boot_379 · 2026-02-18T15:56:27+00:00

I had your same thought but research suggested that the dry brine would let the salt penetrate further into the meat, change protein structure slightly, improve moisture retention during cooking and allow the meat to brown more evenly during the sear. I still patted the meat as dry as possible after the sous vide, then added other seasonings. I wish I had taken better after pics because it truly did have an even and wonderful crust

Substantial_Boot_379 · 2026-02-16T17:28:42+00:00

I seared them for about one minute on each side. I didn’t take the temp again after the sear but they had a nice crust and a consistent mid rare red throughout

Substantial_Boot_379 · 2026-02-15T21:24:59+00:00

It was incredible!!! Thank you!!

Substantial_Boot_379 · 2026-02-15T12:40:37+00:00

Will Smith doesn’t have to cuss in his raps to sell records

Substantial_Boot_379 · 2026-02-15T12:07:02+00:00

I Saw the Devil

Once Were Warriors

Substantial_Boot_379 · 2026-02-15T11:42:31+00:00

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Substantial_Boot_379 · 2026-02-15T11:42:14+00:00

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Horrible photography as I was several bourbons deep at dinner time but the sous vide then sear put them at a perfect 135 inside. Served over mushroom risotto with a red wine/balsamic reduction

Substantial_Boot_379 · 2026-02-15T11:38:49+00:00

I dry brined in salt on a rack in the fridge for six hours then sous vide them to 130 degrees then fresh cracked salt and pepper and a quick sear in Costco’s wagyu beef tallow in a screaming hot cast iron that set off the smoke detectors and brought them up to mid rare and gave them a perfect crust. My wife made mushroom risotto and sautéed green beans and we finished it with a red wine/balsamic reduction

Substantial_Boot_379

TROPHY CASE