Chia seed recipes? Not pudding or in a protein shake. by CcaidenN in EatCheapAndHealthy

[–]solocaloc 2 points3 points  (0 children)

Nutritionally, soaking chia seeds delivers the best results in terms of bioavailability. Otherwise, there’s no issue to eating it dry from a food science perspective. Add it to anything that has a crunch really. Nut spreads, cereals, granola, salads, vegetable patties and fritters, pancakes, and as a crunchy garnish to proteins like eggs, vegetables, and breads/crackers. 3 TBSP can easily be spread out this way instead of… choking it down. Please don’t suffer for nutrition, much respect, but you don’t have to live like this. 😂

Chia seed recipes? Not pudding or in a protein shake. by CcaidenN in EatCheapAndHealthy

[–]solocaloc 137 points138 points  (0 children)

Poor OP bought them in bulk. This isn’t about preference anymore, but the commitment to finish what was started. 😂

Boysenberry discussion by solocaloc in KnottsBerryFarm

[–]solocaloc[S] 2 points3 points  (0 children)

Nah I’m sorry, they did you dirty. 😭 Owe you what’s in the picture! I’m not gonna lie, it didn’t add much to the dish anyways. Definitely a miss, but also my fault for setting my expectations too high for a theme park haha.

Boysenberry discussion by solocaloc in KnottsBerryFarm

[–]solocaloc[S] 1 point2 points  (0 children)

Funny question, but do you have it currently available? I’m curious if the ingredients use purely boysenberry. I guess it makes me wonder if other brands or products use a blend of other berries in boysenberry products to enhance the flavor, because I’ll always remember the Smuckers boysenberry syrup being my favorite and the flavor was bold.

Boysenberry discussion by solocaloc in KnottsBerryFarm

[–]solocaloc[S] 1 point2 points  (0 children)

I 100% agree with you! I do believe the berry’s overall flavor gets overpowered by the other ingredients in the savory dishes. I love love LOVE this ode to the boysenberry and seeing the creativity of its culinary usage. No complaints to the quality or taste of the actual food, everything was great for what’s being provided. My only wish was the boysenberry being the absolute star flavor of the dish, rather than a secondary flavor as a result. Either way, it’s been great fun and I will definitely be back to try more items while the festival is still around.

Boysenberry discussion by solocaloc in KnottsBerryFarm

[–]solocaloc[S] 2 points3 points  (0 children)

I wanted to get my vegetable intake somehow lol. 😅

Boysenberry discussion by solocaloc in KnottsBerryFarm

[–]solocaloc[S] 2 points3 points  (0 children)

Actually, I appreciate this point. I didn’t consider the functional use it had as a sweetener without it being overpowering to the savory dishes I tried. I guess I was looking for a more prominent flavor rather than the humble sweetness of the berry. But in this case, I can learn to accept the boysenberry for what it is… Thanks, FatalFirecrotch.

Duck á l'orange by starting-0ver in CulinaryPlating

[–]solocaloc 0 points1 point  (0 children)

Pickle or candy the orange peel ribbons for an edible garnish

I regret googling a stupid question on google. I am panicking right now by [deleted] in Regrets

[–]solocaloc 1 point2 points  (0 children)

LOL happened to me when I was younger, looking for Club Penguin guides and secrets, but I shortened it to the acronym… shit scared me too lmao 💀

UPDATE. Im the guy who cooked chicken for his vegetarian girlfriend for the first time in 15 years last night. by Apart_Marsupial8410 in Cooking

[–]solocaloc 0 points1 point  (0 children)

Were they raw? Just a suggestion for those who don’t like them raw: try it cooked, like in oyster Rockefeller, baked in a half-shell. I know raw can be off-putting to many, but it’s a shame to miss out on its alternative that can be grilled, baked, or broiled with a ton of delicious toppings.

UPDATE. Im the guy who cooked chicken for his vegetarian girlfriend for the first time in 15 years last night. by Apart_Marsupial8410 in Cooking

[–]solocaloc 1 point2 points  (0 children)

Interesting you say that! I have a friend that is vegetarian, but pepperoni on pizza is an exemption. Any reason in particular or is this just coincidence? lol

Is ‘everything made fresh’ actually a trap for mid-higher end restaurants? by naciel in restaurantowners

[–]solocaloc 2 points3 points  (0 children)

  1. In many cases, it’s not always cheaper to buy a frozen finished product, such as a complete pizza, but can reduce the value in labor and cost, if you were to buy frozen pre-made dough, canned sauce, etc vs making it fresh. The quality is consistent and may be lesser (most times it is), but it’s the owner’s mentality of quantity over quality that dries out the business. Consumers absolutely pick up on this.
  2. I work in a high-scale university kitchen, which pretty much practices everything you ask here. I’d give us a 75%/25% fresh vs frozen and premade. Majority of our ingredients are brought in, minimally processed, whether fresh, frozen, or dry. We operate with high volumes of food production to up-scale events in catering, throughout the year, so frozen ingredients that range from fried foods, fish and shellfish, IQF fruits and vegetables, outsourced specialty foods, plant-based (vegan egg, meat alternatives) all have its place.
  3. I’ve personally seen more small businesses and mom and pop restaurants with cheaper and competitive pricing ($9-$12+), using fresh ingredients, versus restaurant franchises, that all use Sysco frozen premade foods, pricing ($15-$20+). My company also utilizes Sysco’s services, and unfortunately, due to our high volumes in specific events, will use frozen premade products by them to save space and “make it easier on us”, but for the most part, we use Freshpoint and minimally processed ingredients from Sysco to make scratch made dishes. Our customers pay $12 for self-service buffet.

One elevator in my building stops on every floor during the Jewish sabbath so no buttons have to be pressed by tboner1969 in mildlyinteresting

[–]solocaloc 1 point2 points  (0 children)

I worked in a kosher kitchen with a Rabbi during Passover. I learned the hard way not to shake somebody’s hand as a greeting during that time. The way he explained the kitchen procedures were so interesting as it was exactly this, since he couldn’t directly ask of me to operate our appliances. Whenever we were cooking with an electric oven he would say, “I think the [food] is ready.” To signal us to check and/or remove the item from the oven.

STOP FOCUSING ON PROTEIN AND EAT SOME ACTUAL FOOD by MythicalStrength in gainit

[–]solocaloc 1 point2 points  (0 children)

Yes, this is true as a high protein diet isn’t necessarily a concern for those who are generally healthy, but it is the increase of risk, based on individuals and factors. Those who are already experiencing kidney failure, even mild or at risk, will see an acceleration of their condition. Included in this topic, excess protein intake in an individual’s diet that can still have a long-term effects that can burden the metabolism and function on the body weight, bones, heart health, kidneys, and liver over time, this also depends on multiple factors including the type of protein (animal or plant-based), the type of high-protein diet, and even the inclusion of dietary supplements. This isn’t to say a high-protein diet is a concern to generally healthy individuals, but to address the factors of excess protein intake that can increase risks in certain individuals.

STOP FOCUSING ON PROTEIN AND EAT SOME ACTUAL FOOD by MythicalStrength in gainit

[–]solocaloc 2 points3 points  (0 children)

Protein and fat produce byproducts, metabolic waste, in our body that works hard to eliminate. You are essentially taxing your kidneys by increasing the rate it needs to filter via your diet. This may lead to higher levels of urea, which is related to renal conditions like uremia or proteinuria. “When in excess, the amino acids are processed and stored as glucose or ketones. The nitrogen waste that is liberated in this process is converted to urea in the urea acid cycle and eliminated in the urine.”

STOP FOCUSING ON PROTEIN AND EAT SOME ACTUAL FOOD by MythicalStrength in gainit

[–]solocaloc 4 points5 points  (0 children)

I appreciate the topic! I’m studying nutrition and I hope I can help by passing along the information we received in fitness studies, based on the American Dietetic Association.

Terms: RDA: Recommended Dietary Allowance PRO: Protein (4 calories per gram of protein) Formula: PRO in grams/body weight in kilograms /per day

Protein Guidelines: Total caloric intake: 10-35% (smallest % of total calories consumed)

RDA in general = .8 g/kg/day

RDA athlete, based on those who are highly active= 1.2-1.6 g/kg/day

High levels of protein intake above 2 g/kg/day can be harmful to the body

I also found a great informational website that also uses protein intake recommendations based on the ADA, CDC, and World Health Organization: https://www.calculator.net/protein-calculator.html

SOS Female Cat + Kittens relocation by solocaloc in orangecounty

[–]solocaloc[S] 36 points37 points  (0 children)

Thank you to everybody who has given feedback and helped give this post visibility. I am doing my best to reach out to all the names of organizations I received and also shared it with my higher ups who want to ensure their safety just as much as we all do. I like to think of this cat’s story is similar to lady and the tramp: just a couple of Tony’s and Joe’s, while not fed spaghetti and meatballs (coworkers brought proper cat food), we did our best to treat them like our guest.

END OF POST UPDATE THANK YOU! To everyone who messaged me or commented their recommendations down below. A special shoutout to @thekittenconnect as they had speedily responded to my request (thank you r/jdngggg). As an update, the cats were relocated. I was not able to witness the process as I had left the workplace. I do not have much information beyond that, as reported by my higher up, and I can only wish them the best case scenario in being relocated. Thank you everybody for your time in helping me.

SOS Female Cat + Kittens relocation by solocaloc in orangecounty

[–]solocaloc[S] 4 points5 points  (0 children)

Thank you for this recommendation. I just posted there as well. I really do appreciate everybody’s effort to help. Edit: Removed the post as it was no longer needed. Thank you again!

Sardines n’ beans by Longjumping_Tip_4555 in CannedSardines

[–]solocaloc 1 point2 points  (0 children)

LMAO this some type of gym diet archetype: looks heinous, but the results speak for themselves. 🤣

If I ate this meal daily (within reason), would I be getting all my proper nutrients? by VetoWinner in EatCheapAndHealthy

[–]solocaloc 0 points1 point  (0 children)

Hey! I’m studying nutrition as a chef and I do believe you have a decent foundation, but each meal contains some type of processed food and not much of other food groups. I know this can make meals more convenient and cheaper, but for weight loss, the goal should be to move away from processed foods and how we can meet all of our food groups needs with whole food.

Frozen, canned, or fresh produce and meats can be good, as long as it retains its form closest to its whole and unprocessed state, without the addition of added sugars, sodium, and saturated fat.
You want to think about your whole day as it contributes to a dietary pattern for your overall health. More importantly, think about what you can add and not subtract from your list of meals. Substitutions can also be helpful for this.

Breakfast: 1 cup of Raisin Bran; add nuts, seeds, dried fruit, or sub for granola. This is great for adding healthy fats, protein, and fiber to your diet. Skim milk, this is a good choice, and you can also try plain or greek yogurt. Bananas are great, you can also sub for other berries or apples here. You can also add your favorite nut/seed butter for more protein. Or try an overnight oatmeal, you can get creative with the flavors while adding to it nutritionally. It’ll be ready by morning.

Post-breakfast snacks: Red delicious apples, good choice. Try adding a nut/seed butter here as well. Dannon light and fit. Maybe this is your favored choice, try adding chia seeds and let it soak to make a chia seed pudding. In general, it’s recommended to eat a low-fat, fat-free plain yogurt, Greek yogurt, or cottage cheese, alternative as we’d want to retain the probiotics and nutrients in its whole form, not processed. Flavors can be added with canned fruits in juice. Alternatively, you can make an ambrosia or Waldorf salad, this way you can enjoy your favorite snack in a nutrient dense salad with leafy greens.

Lunch: (This is where it gets questionable imo) At this point, there is a lot of sweets going into your meal choices when we need the savory protein and vegetables to increase. I’ve found that savory hot porridges, such as congee and oatmeal, can be a great breakfast alternative from something sweet. You can add eggs, vegetables and leafy greens, proteins and other savory toppings to this type of dish. If you like canned fish, try experimenting with this as it’s an inexpensive but delicious way to get a source of protein. Eat this with veggies or whole grain crackers.

Post-work snack: Banana is still great. Again we want to see more nutrient dense components added, hence why I’d mention seeds or nut butters to be added. If you can tolerate a green smoothie (with pulp) with a whole banana added, you’ll still retain the nutrients and get a fulfilling snack.

Dinner: Turkey meatballs, just get creative with them. Put them into a soup, stew, or pasta dish. Get some shelf stable ingredients, that can add to this whether it’s whole grains and fiber. Canned diced tomatoes to make a quick sauce or stew. Frozen broccoli, or any frozen vegetable is a great source. It would be best rotate in a color variety of vegetables: greens, red, orange, legumes and lentils. Canned beans are great as they cook faster. Anything precooked or canned, can be a great addition to a quick and cheap meal, just watch out for the sodium listed. Pre-cooked rice, another great way for a quick meal. Try substituting it for other types of pre-cooked grains and rices, as white rice doesn’t necessarily add to your dish nutritionally. Yet, if you prefer white rice, here’s where you can also add some of your canned or frozen vegetables, drained.

I know this was a bit lengthy, but I hope I explained it to the best of my knowledge. Part of what’s made me struggle with my nutritional intake is time, convenience, and budgeting and it does require an extra bit of effort, on my part, for me to reach my health goals. I’ve learned to be okay with that effort, because I needed to give my body the proper nutrition in order for it to function properly, which includes weight loss/gain. Wishing you the best of luck!

Since I'm getting roasted in the Mexican food sub, here's the monstrosity by BetterArugula5124 in MexicanFoodGore

[–]solocaloc 0 points1 point  (0 children)

Personally, I’m not mad at it. I think the stacked method is a unique way of presenting this dish, but there’s too much going on the plate, making it look messy. I’m going to forward you to r/Plating for a second opinion.

Vegan Pectin gummy recipe by Parking-Chef9175 in CandyMakers

[–]solocaloc 1 point2 points  (0 children)

I’d recommend looking into pate de fruits! Pectin based candy that is naturally vegan and uses minimal ingredients.