The Culinary Arts Thread

#53,476
#53,476
Good news is I weigh less today than I've weighed in close to maybe 25 years.
Bad news, well not really "bad" just not good, is I've averaged right at a 1 pound a week loss on my quest. I need to lose 7 more pounds to reach my goal and 4 weeks to do it.
I am happy to say I started at 221 with a BMI of 33.6.

Screenshot_20220828-080938_FITINDEX.jpg
 
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#53,477
#53,477
Behr said:
Good news is I weigh less today than I've weighed in close to maybe 25 years.
Bad news, well not really "bad" just not good, is I've averaged right at a 1 pound a week loss on my quest. I need to lose 7 more pounds to reach my goal and 4 weeks to do it.
I am happy to say I started at 221 with a BMI of 33.6.

View attachment 484408
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Wow bro, that’s fantastic! Congrats on the dedication!
 
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#53,481
#53,481
We're at cracker barrel in Georgia, and I'm triggered. They don't have Uncle Hershel's favorite on the menu 🤣. Must be changing it everywhere.


*I'm getting catfish anyway 👀
 
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#53,487
#53,487
Behr said:
That one I was at had some kind of fried white fish as a Friday night Special and they also had catfish on the regular menu.
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Curious. When you worked at restaurants, did you prepare "white fish"? If so, what was it? I ask because I know someone who works at a local seafood place here, and their "white fish" is actually "whiting" (not to be confused with what is called "whiting" South Carolina and south). But they serve the actual "whiting," which is in the cod family. There is a species called "white fish," but I think a lot of seafood places use pollock. I know you have been a cook in restaurants, and I was just curious.
 
#53,488
#53,488
GordonC said:
Curious. When you worked at restaurants, did you prepare "white fish"? If so, what was it? I ask because I know someone who works at a local seafood place here, and their "white fish" is actually "whiting" (not to be confused with what is called "whiting" South Carolina and south). But they serve the actual "whiting," which is in the cod family. There is a species called "white fish," but I think a lot of seafood places use pollock. I know you have been a cook in restaurants, and I was just curious.
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Lulz.

No I never served whitefish.

all-i-have-to-say-thats-all.gif
 
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#53,498
#53,498
Behr said:
Good news is I weigh less today than I've weighed in close to maybe 25 years.
Bad news, well not really "bad" just not good, is I've averaged right at a 1 pound a week loss on my quest. I need to lose 7 more pounds to reach my goal and 4 weeks to do it.
I am happy to say I started at 221 with a BMI of 33.6.

View attachment 484408
Click to expand...
Fantastic work! Curious how tall are you? All the numbers don’t seem to add up for the body fat imo. I’d guess like 17-18% off the other numbers. Unless you’re as short as joe and have kept that secret all these years
 
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#53,499
#53,499
volfanbill said:
Fantastic work! Curious how tall are you? All the numbers don’t seem to add up for the body fat imo. I’d guess like 17-18% off the other numbers. Unless you’re as short as joe and have kept that secret all these years
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Yes, I entered 5'8" because that's about what I am without shoes. I could lie and stretch it to 5' 10" and no one would know, but I don't.
 
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#53,500
#53,500
And I'm not sure how accurate all those numbers are, except for my BMI. Those are from my scale. I don't think all of my watch numbers are 100% accurate, but I think they're closer. And I know they are more consistent.
 
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