Soygen
The Dirty Dozen For the Price of One
- 28,389
- 43,426
That's the small ones, even.
Probably better off with fresh corn tortillas when watching calories.
Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, did you like the last podcast notification?? Well here's the second one, and for the third podcast! Yep. This Thursday 8-8-24 at 7pm Central
Go here to check out his podcast thread for info on topics and links!Go into the FoH discord and find the Happy Time Fun Hour channel and give it a listen!
Probably better off with fresh corn tortillas when watching calories.
- 26,114
- 39,387
You are right, WTF was I thinking. /boggle
anyways I lost a ton of weight. I would eat a protein bar at lunch then eat 2-3 flour wrapped fajitas for dinner. I ended up losing about 60 lbs over 12 weeks of the competition.
Lanx
<Prior Amod>
- 64,735
- 144,321
do you put cinnemon and seasonings on your cuts or just straight to dehydrator? do you also give fruits a lemon bath to stop the browning or just straight up cut and dehydrate?
i just do straight cut and dehydrate everything, seems to work fine for snacks.
- 16,717
- 7,731
I would peg your wraps closer to ~300 calories depending on amount of oil, type/amount of cheese, and amount of chicken. Veggies are largely inconsequential unless you're eating a lot. Doesn't hurt to track them though if you you're working towards things like fiber and vitamins.
Protein bar 200-250. Depending on what breakfast was(and activity), you're still at a sizable deficit.
Protein bar 200-250. Depending on what breakfast was(and activity), you're still at a sizable deficit.
- 26,114
- 39,387
No breakfast exept for a coffee. Also the last 2 days of the competition I did not eat a thing. And the last 24hrs I did not even drink anything at all. It was hard as fuck but thank god I did it since we calculated that I won by 1.6lbs
A few weekends I would cheat by drinking and having some pizza.
A few weekends I would cheat by drinking and having some pizza.
- 46,164
- 211,258
I do typically give the fruit a lemon juice bath - watered down lemon juice in a big ziploc and shake that shit up. Periodically I'll add cinnamon or something if the kids ask, but that's it. I wouldn't even do the lemon juice step, but if they get even a little brown, my kids eat it a lot less.
I love dehydrating food, but I just use the Alton Brown method. Big box fan+furnace filters+food safe trays+bungee cords.
Vitality
ＨＵＳＴＬＥ
- 5,808
- 30
I hear the fat content of certain salmon filets can make the jerky spoil quicker. Keep an eye on that.
I really encourage people to do the box fan thing. Total investment is really minimal. Easily one of the best AB ideas.
I bought some NSF certified dehydrator trays and use those between the filters. No food actually touches the filters, so yeah, I just use them over and over. I tried just the trays but there was slippage and parts of the drying got uneven. They still look brand new. I mean a "good" food dehydrator runs you like $250. A box fan is useful on its own for other things but runs like $20 if you don't have one. I got my filters for like $15 total and trays were $20. I already had bungee cords. That is a pretty dramatic price difference, especially considering the box fan is actually better at drying the food.
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,656
- 2,511
I've been telling myself I was going to do that box fan thing for years now but have never gotten around to it. I think the jerky you get at the store is crap. I don't like the Jack Links spongy stuff. It's more like a flat hot dog than jerky and most of it is way too sweet IMO. When I eat jerky I want my teeth to get a workout. Jerky made from ground meat sucks too, especially since most people dry it out until it's meat cardboard. I likeMingua Beef Jerkybut I don't order it much because it's too expensive ($12 for a 7 oz bag plus $10 shipping no matter how much you buy) but if I could figure out how to make jerky like that from venison I would get more excited about shooting a deer in the fall.
Lanx
<Prior Amod>
- 64,735
- 144,321
this is the alton brown box fan dehydrator btw.
the dehydrator i linked is 50bucks so it's price comparable imo.
yea the excalibur dehydrators are 200ish and nice, but they're big hunkers. However if you're a hunter or a gardener or just have access to lots of readily available stuff to dehydrate, it would be more worthwhile to invest in an excalibur than your basic 50-80$ (or 120$ infomercial) food dehydrator.
heres the link to the excaliburs
Amazon.com: excalibur dehydrator: Appliances
the fan position is better in that it's horizontal and air pass over the food (much like air passing over an airwing) rather than just trying to be forced through.
this allows even drying time.
with the ones that have fans on the top or bottom, the trays closer to the fan will of course dry out faster, so you'll have to rotate trays once or twice, not so if the fan is horizontal.
the dehydrator i linked is 50bucks so it's price comparable imo.
yea the excalibur dehydrators are 200ish and nice, but they're big hunkers. However if you're a hunter or a gardener or just have access to lots of readily available stuff to dehydrate, it would be more worthwhile to invest in an excalibur than your basic 50-80$ (or 120$ infomercial) food dehydrator.
heres the link to the excaliburs
Amazon.com: excalibur dehydrator: Appliances
the fan position is better in that it's horizontal and air pass over the food (much like air passing over an airwing) rather than just trying to be forced through.
this allows even drying time.
with the ones that have fans on the top or bottom, the trays closer to the fan will of course dry out faster, so you'll have to rotate trays once or twice, not so if the fan is horizontal.
chaos
Buzzfeed Editor
- 17,324
- 4,839
Where did you get your trays? I may try this in the next week or so. I really want to make jerky, badly.
Vitality
ＨＵＳＴＬＥ
- 5,808
- 30
I think one of the most important parts of this discussion is that the Alton way of air dehydration vs the Commercial way of Heat dehydration is that Commercial dehydrators actually cook the product in the process of dehydrating it. Which may or may not be desirable for the item you're looking to dehydrate.
For meats the cooking may be favorable, but for fruits and dehydrated crackers and the like, probably not.
For meats the cooking may be favorable, but for fruits and dehydrated crackers and the like, probably not.
Lanx
<Prior Amod>
- 64,735
- 144,321
i think the "con" with using heat to dry stuff is that you get that "sheen". you know that thin almost plasticy film right on top of the food. i think i heard ppl think this prevents faster drying.
i don't see it, the biggest difference to me is the slice of the cut (thickness). thats why if you can't slice evenly, use a mandolin.
i don't see it, the biggest difference to me is the slice of the cut (thickness). thats why if you can't slice evenly, use a mandolin.
Amazon.
@Vitality: All commercial dehydrators have this issue and cooking the food is basically never desirable. Which is another reason I prefer the box fan. Not sure what you'd ever worry about it. If you're making cured meat, and if you're drying it out that is what you're making, the salt, acid, and near complete removal of water will kill everything.