The Culinary Arts Thread

#51,058
#51,058
PEPPERJAX said:
What the hell is this crap?
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It does look like crap, but it wasn't bad. The point was you can make tasty meals in a few minutes with stuff you already have that's healthy.

The fish was moist and flaky, just how it should be. I could have added a nice fennel and zucchini tomatoe sauce or bechamel to make it look worthy of your approval, but that would have added time, money, more than doubled the calories and much like your time spent here on VN, it would have been counterproductive.

But I do appreciate you being you.
 
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#51,060
#51,060
Behr said:
It does look like crap, but it wasn't bad. The point was you can make tasty meals in a few minutes with stuff you already have that's healthy.

The fish was moist and flaky, just how it should be. I could have added a nice fennel and zucchini tomatoe sauce or bechamel to make it look worthy of your approval, but that would have added time, money, more than doubled the calories and much like your time spent here on VN, it would have been counterproductive.

But I do appreciate you being you.
Click to expand...

This is far too many words for TFG to attempt to read.
 
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#51,064
#51,064
Behr said:
It does look like crap, but it wasn't bad. The point was you can make tasty meals in a few minutes with stuff you already have that's healthy.

The fish was moist and flaky, just how it should be. I could have added a nice fennel and zucchini tomatoe sauce or bechamel to make it look worthy of your approval, but that would have added time, money, more than doubled the calories and much like your time spent here on VN, it would have been counterproductive.

But I do appreciate you being you.
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All joking aside, it does look really good.
 
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#51,065
#51,065
Behr said:
Approximately 127 calories and 28 grams of protein per portion. Grouper, tomato, spinach, garlic and bread crumbs. Air fryer @360 for 12 minutes.

View attachment 465161
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Do you have a reference you would recommend for determining nutritional values for your own recipes? USDA used to have an online database, but for some reason, they’ve taken it down. A lot of commercial online sources (FitBit, My Fitness Pal) are cluttered with restaurant or other prepared food plus wildly erroneous data.

Almost all our meals are from scratch and non-standard portions, so it gets frustrating trying to run the numbers. I don’t eat a half cup of asparagus, and I sure don’t eat canned asparagus, but trying to find values for raw ingredients in ounces or grams gets old.

I’ll break down and use a printed reference if I have to, but online would be awfully nice.
 
#51,071
#51,071
VolNExile said:
Do you have a reference you would recommend for determining nutritional values for your own recipes? USDA used to have an online database, but for some reason, they’ve taken it down. A lot of commercial online sources (FitBit, My Fitness Pal) are cluttered with restaurant or other prepared food plus wildly erroneous data.

Almost all our meals are from scratch and non-standard portions, so it gets frustrating trying to run the numbers. I don’t eat a half cup of asparagus, and I sure don’t eat canned asparagus, but trying to find values for raw ingredients in ounces or grams gets old.

I’ll break down and use a printed reference if I have to, but online would be awfully nice.
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No. I use to but it's gone. If it's available on the package I use that, if it's fresh like veggies or fish etc. I just Google exactly what it is and look at several results then pick the highest and lowest and use the average. Then figure how much it is per oz or gram and weight it on my digital scale. ....that I trust. Lol, that's key to me.
 
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