What are you Eating/Drinking?

[TheDabbinDave]

 

[CAMAROBOY69]

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Have you tried Mrs Dash's marinades?

The Mrs dash I use says no sodium, no calories, nothing at all. I am guessing your comment was directed at the Mcormicks then yes that has a lot of sodium. Which I didn't even realize. Thanks for the heads up.

No I have not tried the Mrs Dash marinades. Are those low in sodium? Do you recommend a specific flavor?

 

[Brett]

I actually got out of bed early enough to make myself some breakfast, so I went with the only thing in the fridge that would make good breakfast, bacon and fried eggs.

 

[Omnis]

@CAMAROBOY69 why not just use a sautee pan? This way, all the flavor you use from spices stays in the food.

Put some olive oil in it, get it hot but not scorching, then dry off each piece of chicken and lay it in the oil. Throw in a chopped onion, add garlic and other (non-sodium) spices, then turn the chicken when they will release from the pan. Throw in the peppers and mushrooms and let everything cook together. The chicken will get flavor from everything else and you won't have to rely on some seasoning pack for taste. It takes like 10 minutes.

I'm convinced that the only thing worth grilling is a BFS (big ****ing steak). Everything else I can do just as well or better in a cast iron or sautee pan. And a george foreman doesn't even hold a candle to a real grill. There isn't even a point to using a grill unless you're using hot coals upon which meat juices can vaporize and deposit onto your food.

 

[CAMAROBOY69]

@CAMAROBOY69 why not just use a sautee pan? This way, all the flavor you use from spices stays in the food.

Put some olive oil in it, get it hot but not scorching, then dry off each piece of chicken and lay it in the oil. Throw in a chopped onion, add garlic and other (non-sodium) spices, then turn the chicken when they will release from the pan. Throw in the peppers and mushrooms and let everything cook together. The chicken will get flavor from everything else and you won't have to rely on some seasoning pack for taste. It takes like 10 minutes.

I'm convinced that the only thing worth grilling is a BFS (big ****ing steak). Everything else I can do just as well or better in a cast iron or sautee pan. And a george foreman doesn't even hold a candle to a real grill. There isn't even a point to using a grill unless you're using hot coals upon which meat juices can vaporize and deposit onto your food.

I am highly allergic to onions and garlic so I avoid them. Mrs Dash has 0 calories or sodium so I use that on pretty much everything. I have not purchased that McCormicks Marinade in about 2 years. Usually everything is just seasoned with MRS Dash. Never realized how much sodium McCormicks had.

I mainly use the George Foreman because of how convenient and fast it cooks. Some stuff I cook on the stove or oven but I personally just love the GFG. I can cook 2lbs of chicken breast with all the vegetables in 5-6 minutes max. Just personal preference. I do love food cooked on a real grill but I don't have one any more. The George is just so much faster and convenient for me.

Speaking of steaks. My grandma gave me a bunch of free meat from a place called the Butcher Block. I cooked a couple tbone steaks in the George. Seasoned with Mrs Dash. I was out of vegetables so I just had it with rice. Cooked in 5 minutes.

 

[FoolKiller]

The Mrs dash I use says no sodium, no calories, nothing at all. I am guessing your comment was directed at the Mcormicks then yes that has a lot of sodium. Which I didn't even realize. Thanks for the heads up.

I was pointing out that they were opposite ends of the spectrum.

No I have not tried the Mrs Dash marinades. Are those low in sodium? Do you recommend a specific flavor?

Everything Mrs. Dash makes is sodium free. That's the purpose of the company.

They used to have one called mesquite, but they replaced it with Steakhouse and gave it a more A-1 style flavor, but on chicken I am a big fan of the garlic herb and lime garlic. Sweet Teriyaki is a great starter flavor for making stir fry. I like to add a little heat to it to make it a spicy teriyaki. Lemon pepper is good for fish or chicken, but I prefer to make my own for that one.

To be honest any marinade is cheaper to make at home, but it comes down to whether you feel $3.50 is worth the time and effort. As far as a sodium free steakhouse or teriyaki is concerned I definitely say it isn't.


Also, I suggest you try these Mrs. Dash seasonings when grilling:

Mrs. Dash Grilling Blends

I use these when I am prevented from using my outside grill or smoker for some reason. I will mix them with a little smoked paprika or hit the meat with some liquid smoke before adding the seasoning. It adds that smoky flavor that indoor grilling/cooking misses.

@CAMAROBOY69 why not just use a sautee pan? This way, all the flavor you use from spices stays in the food.

Put some olive oil in it, get it hot but not scorching, then dry off each piece of chicken and lay it in the oil. Throw in a chopped onion, add garlic and other (non-sodium) spices, then turn the chicken when they will release from the pan. Throw in the peppers and mushrooms and let everything cook together. The chicken will get flavor from everything else and you won't have to rely on some seasoning pack for taste. It takes like 10 minutes.

He has actually done this properly for the Foreman to use the vegetables to flavor his meat. Place the veggies at the top and their juices run down, boiling away from the hot plates and into the chicken. It's not cooking over flame, but it gets the job done.

I'm convinced that the only thing worth grilling is a BFS (big ****ing steak). Everything else I can do just as well or better in a cast iron or sautee pan.

As someone who spent two weeks, while my kitchen was being remodeled, cooking every single meal on a grill, I disagree because I believe that nothing beats a true smoke flavor. Cooking over fire can add plenty of flavor to meat without the need for any seasoning. Take the extra five seconds to throw some wood chips in there and that meat will taste better than anything that can ever be done indoors.

Cooking on a fire, whether it be gas, charcoal, or even just a campfire takes some added skills.

I also disagree because BFS does not leave room for barbecue and there is no place for really good barbecue in the kitchen. I've made it in the oven, in crockpots, even in a stew pot. With the exception of boiling meat for certain types of cooking, the best barbecue always requires an outdoor facility. If a place claims to have really good barbecue but there isn't a pillar of smoke behind the building I won't stop.

And a george foreman doesn't even hold a candle to a real grill.

Flavor-wise, yes. Part of the point of a George Foreman is too cook indoors in a more healthy fashion by reducing the fat of your food by allowing it to runoff as it cooks, which does not occur in a pan.

That said:

There isn't even a point to using a grill unless you're using hot coals upon which meat juices can vaporize and deposit onto your food.

This is true and the perceived biggest weak spot of a George Foreman, but it can be adjusted to lie flat and not cause the juices to run off. For my indoor grilling needs we have switched to a grill pan. The juices runoff the food so it doesn't cook in it's own fats, but they can evaporate and add more flavor to the food. We use this one because my wife now sells Pampered Chef.

We also have the grill press accessory for making sandwiches.

Also, if you have a gas grill, get something like the Mangrate, which is designed to trap the juices and evaporate the flavor back into your food.

Never realized how much sodium McCormicks had.

McCormicks = salt. They have just begun to start making some salt free seasonings.

I mainly use the George Foreman because of how convenient and fast it cooks. Some stuff I cook on the stove or oven but I personally just love the GFG. I can cook 2lbs of chicken breast with all the vegetables in 5-6 minutes max. Just personal preference. I do love food cooked on a real grill but I don't have one any more. The George is just so much faster and convenient for me.

This won't be faster, but if you missed a good grilled flavor, Nordic Ware makes an indoor stovetop kettle smoker.

I can't verify how well it works. I've never tried it.

 

[Omnis]

Everything Mrs. Dash makes is sodium free. That's the purpose of the company.

Yep. DASH diet.

Also, I suggest you try these Mrs. Dash seasonings when grilling

I'll check them out. I like to eat as low sodium as I can get away with. Do you have a good, go-to no-sodium bbq sauce? I can't seem to find any diabetic or no sugar bbq sauce. Wondering if low sodium is as hard to find.

He has actually done this properly for the Foreman to use the vegetables to flavor his meat. Place the veggies at the top and their juices run down, boiling away from the hot plates and into the chicken.

Yeah, but that's such bull! It's like throwing away the whole point of cooking for some small convenience. The hot plates are a joke. They don't get nearly hot enough to properly do meat.

Cooking over fire can add plenty of flavor to meat without the need for any seasoning. Take the extra five seconds to throw some wood chips in there and that meat will taste better than anything that can ever be done indoors.

Well now you're seasoning with wood.

I also disagree because BFS does not leave room for barbecue and there is no place for really good barbecue in the kitchen.

It's already a given that barbecue is impossible to do indoors. Come on, man.

Flavor-wise, yes. Part of the point of a George Foreman is too cook indoors in a more healthy fashion by reducing the fat of your food by allowing it to runoff as it cooks, which does not occur in a pan.

That's my biggest problem with it. Fat is important! Fat carries half the flavor that falls out of your food. And a steak made in a pan is just as healthy as one you tried to make in a George Foreman. Fat naturally renders out of meat. Heat removes it, not surface slope.

Look at those poor t-bone steaks above. Compare to pan-made, below:

It took me 8 minutes to make that whole meal, and a minute to clean up. And that was four years ago. I remember it well because it wasn't a pale mess from a George Forman.

 

[FoolKiller]

I'll check them out. I like to eat as low sodium as I can get away with. Do you have a good, go-to no-sodium bbq sauce?

Yes, homemade. I still haven't nailed it down, but it is good so far.

Mr Spice makes a bunch of low sodium sauces. Hard to find outside of specialty stores.

In a pinch a local brand that I can find almost anywhere, Mark's Feed Store, will be about 135mg. They have an online store, so no need to come to KY. It's a local, Louisville-based restaurant that also sells their sauce.

My favorite low sodium sauce though, has to be Bone Suckin' Sauce. Conveniently available in every Cracker Barrel Old Country Store.

I can't seem to find any diabetic or no sugar bbq sauce. Wondering if low sodium is as hard to find.

Have you tried Walden Farms? They make sugar free, diabetic-friendly stuff. If I weren't flying I'd buy some and bring it with me to Florida tomorrow to get it to you.
https://www.waldenfarms.com/nutrition_facts.html#

Well now you're seasoning with wood.

The best, and most natural way. The old ways are the good ways.

 

[Adamgp]

Rain all day and I was lazy so I finally got to try a Screamin' Sicilian Mambo Italiano. The best frozen pizza I ever had.

Doctored mine up with hot banana peppers, oregano, garlic powder, and hot pepper flakes.

Brought the other half to work for lunch today.

 

[Brett]

Have you tried Walden Farms? They make sugar free, diabetic-friendly stuff. If I weren't flying I'd buy some and bring it with me to Florida tomorrow to get it to you.
https://www.waldenfarms.com/nutrition_facts.html#

I am not diabetic, but appreciate low or sugar free stuff. I will definitely need to check out Walden Farms.

 

[FoolKiller]

I am not diabetic, but appreciate low or sugar free stuff. I will definitely need to check out Walden Farms.

At my local Kroger they keep them over in the health and beauty section along with the diabetic shakes and whatnot. Some other stores have them in a special diabetic section of the organics area.

For those who don't have Kroger in their area:

 

[Omnis]

Paula Deen used to have the only diabetic/sugar-free BBQ sauce that I've ever noticed in stores. But it disappeared alongside her career.

 

[FoolKiller]

Paula Deen used to have the only diabetic/sugar-free BBQ sauce that I've ever noticed in stores.

She should have been a politician. She never lets a disaster go to waste. Too bad there aren't any recipes to help manage racism.

 

[fortbo]

 

[Brett]

I heated up some leftover pulled pork in a skillet with some melted butter, added some green beans as a side, and am working on finishing a Coop DNR. The pulled pork was fantastic reheated in a skillet.

 

[phillgt2002]

View attachment 381194

All that salt can make a snail run.

 

[TB]

Leftover Costco meat meat meat pizza and a handful of almonds.

 

[fortbo]

Leftover Costco meat meat meat pizza and a handful of almonds.

Murica

 

[Omnis]

Decided to make some chicken nachos. Finally used my melting salts to get rid of this old block of extra sharp white cheddar in my fridge.

I need to get a gram scale. I don't think the one I have is accurate enough since it tasted quite sour. Too much sodium citrate, perhaps. Using 5-year-old kolsch as the base may have also contributed.

 

[phillgt2002]

Man, I've packed away around 3k in calories. I haven't been in the gym for a month.. Probably put on a couple pounds.

 

[CAMAROBOY69]

I nuke my corn dogs but not all the way. I then toast them in the toaster on medium-high setting and take them out when I see them fry for a little bit. Try that first, then the GFG.

@Solid Lifters and I had a discussion in post 13766 about cooking corn dogs in the George foreman. I dont have an oven toaster so I decided to give it a try in the George. They were a bit large in diameter for the George so I had to squish them a little. A nice crispy crust but in all honesty, just about as good to throw them in the microwave for 2 minutes. Ate two for dinner, will eat the other two for lunch today.

 

[Omnis]

Funnily enough, Walden Farms BBQ sauce turned up in my supermarket.

 

[Solid Lifters]

@Solid Lifters and I had a discussion in post 13766 about cooking corn dogs in the George foreman. I dont have an oven toaster so I decided to give it a try in the George. They were a bit large in diameter for the George so I had to squish them a little. A nice crispy crust but in all honesty, just about as good to throw them in the microwave for 2 minutes. Ate two for dinner, will eat the other two for lunch today.

View attachment 382258 View attachment 382259

When you put them in a toaster oven, they get crispy/crunchy all around. Not the soggy wet mess from the microwave.

 

[kolio]

I think I just ate a 3lb. Burrito. OMG

 

[TheDabbinDave]

90 minutes into the cook, grill is steady at 250. Using the Smokenator. http://amazingribs.com/tips_and_technique/smokenator_tips.html

 

[35mm]

Homemade pizza night!

Pizza 1: Caramelised red onions, prosciutto di Parma, basil and two types of cheese.

Pizza 2: Caramelised red onions, honey, walnuts, mozzarella and goat cheese.

 

[TheDabbinDave]

4.5 hours...

 

[TB]

Banana blueberry pancakes

for brinner!

 

[Cowboy]

This thread makes me way too hungry

 

[Brett]

I had a very small portion of corn on the cob, some Blue Moon, a Coop DNR, some Weller Old Antique, and shortly some Russell's Reserve Rye for dinner/evening meal.