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Started By
Message
re: PuttaDaForkDown v2.0
Posted on 4/28/17 at 11:24 am to Azazello
Posted on 4/28/17 at 11:24 am to Azazello
quote:
Azazello
Your numbers are a little high, but they don't look terrible! I agree that cholesterol seems to be largely hereditary. My parents both have/had low cholesterol through no effort on their part. How old are you?
1
Posted on 4/28/17 at 11:25 am to BRgetthenet
Get the pizza & just eat the toppings?
Posted on 4/28/17 at 11:56 am to Evil Little Thing
quote:
Your numbers are a little high, but they don't look terrible! I agree that cholesterol seems to be largely hereditary. My parents both have/had low cholesterol through no effort on their part. How old are you?
29
I'm gonna get it done again because I refuse to believe them.
In the best shape of my life and I eat super healthy 90% of the time.
Posted on 4/28/17 at 12:13 pm to Azazello
My carbs this week average is 144
Protein is low at 85 my suagars though are high at 93
But I'm cutting some inches my belt tells me so
Protein is low at 85 my suagars though are high at 93
But I'm cutting some inches my belt tells me so
Posted on 4/28/17 at 1:15 pm to Lazy But Talented
Here's what I like to do..
-Take steak out of fridge a few hours prior to cooking to let it come to room temp. If it's a weekday I'll just take it out before I leave for work.
-If you have a steak thicker than .5", preheat oven at 250. If you have a thin steak, just searing and resting will cook it enough
-Set a skillet on high.. I usually use 8/10. I've tried 10/10 on my stove and I caused a grease fire
-As the skillet warms up, pat your steak(s) dry and season liberally with salt/pepper. Very liberally; you want a salt/pepper coating.
-Once the skillet is lightly smoking, add in a high burn point oil.. I use avocado oil. It has a burn point of 500 degrees.
-Give oil a few seconds to come up to temp (it should be really quick) then drop your steak in the skillet.
-sear for 3 minutes on each side, then stick your still-hot skillet in your preheated oven for about 5 minutes, then remove the steak and rest it on a cutting board for 10 minutes.
-Take steak out of fridge a few hours prior to cooking to let it come to room temp. If it's a weekday I'll just take it out before I leave for work.
-If you have a steak thicker than .5", preheat oven at 250. If you have a thin steak, just searing and resting will cook it enough
-Set a skillet on high.. I usually use 8/10. I've tried 10/10 on my stove and I caused a grease fire
-As the skillet warms up, pat your steak(s) dry and season liberally with salt/pepper. Very liberally; you want a salt/pepper coating.
-Once the skillet is lightly smoking, add in a high burn point oil.. I use avocado oil. It has a burn point of 500 degrees.
-Give oil a few seconds to come up to temp (it should be really quick) then drop your steak in the skillet.
-sear for 3 minutes on each side, then stick your still-hot skillet in your preheated oven for about 5 minutes, then remove the steak and rest it on a cutting board for 10 minutes.
This post was edited on 4/28/17 at 1:19 pm
Posted on 4/28/17 at 1:30 pm to Hulkklogan
quote:
-If you have a steak thicker than .5", preheat oven at 250.
and leave it in for how many minutes?
Thanks for your help btw
This post was edited on 4/28/17 at 1:31 pm
Posted on 4/28/17 at 4:08 pm to Lazy But Talented
My cast iron is getting some good use tonight. Decided to be be a real OT baller and spring for filet.... I'm celebrating anyways!
Posted on 4/28/17 at 4:09 pm to BrohemAlem11
Let's have a steak off.
Posted on 4/28/17 at 4:33 pm to Lazy But Talented
In.
Posted on 4/28/17 at 6:06 pm to BrohemAlem11
Did a 1:00 plank today 
Didn't talk about floozies
Worked out 5 days in a row in some fashion
Didn't get played by someone today
Kids at class were calm
We're about to get Noah flood 8" expected in next 24 hrs
Didn't talk about floozies
Worked out 5 days in a row in some fashion
Didn't get played by someone today
Kids at class were calm
We're about to get Noah flood 8" expected in next 24 hrs
This post was edited on 4/28/17 at 6:09 pm
Posted on 4/28/17 at 6:30 pm to BrohemAlem11
Well I set off my fire alarm and it won't stop.
Posted on 4/28/17 at 6:32 pm to Lazy But Talented
But my recommendation was scoffed at!
Posted on 4/28/17 at 6:51 pm to sms151t
Today is like a fairy tale.
Beautiful food, NFL Draft, LSU baseball. Doesn't get much better.
Posted on 4/28/17 at 6:54 pm to sms151t
#Winning 
Posted on 4/28/17 at 7:06 pm to Lazy But Talented
That steak looks good I may get a sirloin or ribeye for weekend
Posted on 4/28/17 at 7:07 pm to sms151t
How do you not break your yikes? I always break mine no matter what because I suck at cooking eggs
Posted on 4/28/17 at 7:18 pm to sms151t
This was a rare occasion. I usually break them 7/10 times. I got lucky on these 3.
Posted on 4/28/17 at 7:28 pm to Lazy But Talented
Oh my god. Your dinner looks incredible. I wasn't hungry at lunch & have had Miller Lite so far for dinner. I need to eat.
Posted on 4/28/17 at 7:51 pm to Evil Little Thing
Eat then ELT
Speaking of beer I haven't had one since April 21
Of last year
Speaking of beer I haven't had one since April 21
Of last year
This post was edited on 4/28/17 at 7:53 pm
Posted on 4/28/17 at 7:51 pm to Evil Little Thing
Got some enlightened for dessert, but I'm still full so it might not happen tonight.
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