#EATLIKEAGOAT

[JarOfMayo51]

f*ck you all

All of my food groups... but now my doctor is really mad at me and tells me to stop it or ill have to go on one of those cholesterol controlling pills... F THAT... guess its time to take a little off the throttle

 

[letekro]

If you pay $13 for something with Tom Brady's name on it, rest assured you could find the same thing without his name for $7 or $8

 

[Mike the Brit]

What would you recommend for a good knife in the kitchen?

My problem with lots of meats and certain foods is I have crappy knives and when I try to cut like a pork loin for instance, the thing flops around like a fish when I'm cutting it... I want something that I can slice right through pretty much anything I'm trying to prepare quickly and easily

Ive looked up some ginsu chef knives... some of them run $800+ dollars!!!

Jumping in here.

I have had the problem for a long time, but I have finally worked out that the answer is not (just) to buy more expensive knives, but to learn how to SHARPEN.

1. Nothing worked for me (no gadgets) except a proper sharpening stone. Here's one for not much money that is very good:

MightyDreams
​

There are quite a few "how to" videos on YouTube. I may not be doing it right, but I've found that it works best only applying pressure on the stroke that goes away from the sharp edge.

2. You do need a GOOD knife, but don't need a very expensive one. Of the knives I already owned, this one from IKEA costs $6.99 and takes a pretty good edge. Some of the others cost more and are rubbish:

VÖRDA Utility knife - IKEA
​

3. But if you want a really great knife for not much money, check out these people.

Misen
​

I think it should be fine for anyone except a top sushi chef, provided you keep it properly sharpened.

Hope this helps.

 

[ForThoseAboutToRock]

What would you recommend for a good knife in the kitchen?

My problem with lots of meats and certain foods is I have crappy knives and when I try to cut like a pork loin for instance, the thing flops around like a fish when I'm cutting it... I want something that I can slice right through pretty much anything I'm trying to prepare quickly and easily

Ive looked up some ginsu chef knives... some of them run $800+ dollars!!!

I've never seen anything but universal praise for this knife:

Amazon product ASIN B008M5U1C2
What @Mike the Brit said about sharpening is right on point.

I think learning what you want in a knife is a process. As a home cook, my thinking is:
1. get some good basic knives.
2. treat them very well (cleaned, honed, sharpened, stored properly, etc.)
3. get a bunch of hours under your belt with those knives, figuring out what you like in terms of shape, weight, balance, length, etc.
4. then decide if you want to upgrade. You don't have to go right to the $800 section, though.

This link is a few chefs on the cool website chefsteps talking about what they use and like: https://www.chefsteps.com/activities/the-chefsteps-kitchen-team-shares-their-favorite-knives

They also link to their lesson on sharpening stones, as well as a link to a store called Epicurean Edge, which seems to have a ton of very cool Japanese steel knives (most of which seem to be well below $800). Anyways, once you're there the sky's the limit on what you can learn.

 

[JarOfMayo51]

Jumping in here.

I have had the problem for a long time, but I have finally worked out that the answer is not (just) to buy more expensive knives, but to learn how to SHARPEN.

1. Nothing worked for me (no gadgets) except a proper sharpening stone. Here's one for not much money that is very good:

MightyDreams
​

There are quite a few "how to" videos on YouTube. I may not be doing it right, but I've found that it works best only applying pressure on the stroke that goes away from the sharp edge.

2. You do need a GOOD knife, but don't need a very expensive one. Of the knives I already owned, this one from IKEA costs $6.99 and takes a pretty good edge. Some of the others cost more and are rubbish:

VÖRDA Utility knife - IKEA
​

3. But if you want a really great knife for not much money, check out these people.

Misen
​

I think it should be fine for anyone except a top sushi chef, provided you keep it properly sharpened.

Hope this helps.

Wow this is great information, thank you!

 

[Deus Irae]

What would you recommend for a good knife in the kitchen?

My problem with lots of meats and certain foods is I have crappy knives and when I try to cut like a pork loin for instance, the thing flops around like a fish when I'm cutting it... I want something that I can slice right through pretty much anything I'm trying to prepare quickly and easily

Ive looked up some ginsu chef knives... some of them run $800+ dollars!!!

Amazon.com: Listmania!

 

[woolster22]

What would you recommend for a good knife in the kitchen?

My problem with lots of meats and certain foods is I have crappy knives and when I try to cut like a pork loin for instance, the thing flops around like a fish when I'm cutting it... I want something that I can slice right through pretty much anything I'm trying to prepare quickly and easily

Ive looked up some ginsu chef knives... some of them run $800+ dollars!!!

You can pick up a wusthof cheap enough. Theyre nothing special, but can hold an edge. A steel is a good addition (periodically use the steel to help clean up your edge). You can get a chef knife+pairing knife for 100 here: http://m.macys.com/shop/product/wus...PgYODIfLnDfq4nujzhLJg-rkXLMsmUvIBQaAkS98P8HAQ

Or a larger set with a block for under 400 here: Amazon.com: Wusthof Classic 8 Piece Deluxe Knife Block Set: Block Knife Sets: Kitchen & Dining

Edit: looks like some guys jumped in and pointed you in the right direction. Agree completely about sharpening. Stay away from the gimick pass through sharpeners. They eat material and dont provide a sustainable edge. There are many sharpening kits and tools, but most don't perform as claimed (or cost hundreds of dollars). A decent stone will always work well, while tedious if your edge is in rough shape. I'd recommend 2 stones minimum, 1 on the coarse side for shaping, then one very fine stone for honing. You can pick up a leather strop cheap enough to then polish, but that is compmetely unnecessary. Some of the block kits come with a base and angle guides, which essentially drop the learning curve to 0.

 

[Mike the Brit]

f*ck you all

F*ck you too, Rexie!

 

[neuronet]

Sounds like I wouldn't be able to commit to this.. my wife and I tried Blue Apron and we stopped because of 2 core reasons:

1. You were given 6 "selections", but as you selected an item, other items were then greyed out and you were pigeon holed into which of the 6 you could choose... if they just let us pick any 3 of the 6 meals we wanted, we may have stuck with it longer.. but it seemed like every week we were getting stuck with a meal that we didn't want and didn't enjoy
2. The meals took FOREVER to prep... nearly ever meal took 60+ minutes to make... that is not a recipe for sustained success.. it just felt like too much work, especially on the days where we had a meal we didn't even want to order but had to

Yes, this is an issue. With the Brady meals, you have zero choice. They pick the three meals you are getting each week. If you don't like one of them, too bad.

The prep time is pretty significant. Yesterday I made the grilled tofu with mole sauce and mexican rice, with sauteed squash. At one point I had three things cooking simultaneously, I had to simmer/reduce the mole for about 20 minutes. Cooking the rice took about 40 minutes. In a saucepan with tomato paste and onions I had cut.

And then you are left with about seven pans and dishes to clean (about 15 minutes of cleaning) It is nontrivial. Learning a lot about cooking (e.g., one recipe just said 'Zest a lemon': I was like WTF does that mean I don't know what that is!).

That said, the grilled tofu with mole was freaking amazing. Even better than the veggie burgers. Whoever designed these meals really did a great job. Further, the veggies are fresh, the spices and other ingredients really conveniently packaged. If I were to do it on my own it would take much longer to get all the ingredients right, and I'd have to buy huge amounts, they'd go bad, etc.. So it really is pretty fun and cool to be doing this. For a little while.

But frankly I think with the cost, and the prep time, I won't sustain this for more than a few weeks. Doing this for a year would cost over 4000 dollars! I am not a young college kid any more, so can probably technically afford this. But I could also probably invest my money better. Hell, I'd rather save up and go to a Patriots game and get a beer. Hell with 4000 bucks I could probably afford three beers at Gillette.

@Mike the Brit how long does the food keep in the fridge before you need to cook it? I've been cooking every night just so I can get the freshest stuff possible. But I also want to take a break. I'm curious what you've found in terms of wait time between food arriving and when you need to GET PICKLIN'.

 

[neuronet]

F*ck you too, Rexie!

Rex Ryan should totally start a meal plan that's just a total mockery of Brady's. I know Edelman already had the idea as a joke on Instagram or whatever, but Rex should do it for real. If he was still a fat coach in NJ it would sell really well.

Chubbin' It Meal Plan, Week 1
Bacon-wrapped sausage w/cheese sauce and fried onions
Cheeseburger with french fries
Steak with mashed potatoes and beer

 

[PatriotsReign]

WHAT IT LOOKED LIKE:







WHAT IT WAS SUPPOSED TO LOOK LIKE:



WHAT MY GUEST SAID:

"This is surprisingly delicious."

So shoot me ...

It's not going to change your life unless your eating habits were horrible before.

You won't feel younger or play sports better because of TB12 diet

 

[PatriotsReign]

But it's vegetarian, isn't it? I'd probably be interested if it had meat, and I could microwave it.

Most would recommend you add MEAT.

 

[Mike the Brit]

Nice post @neuronet. May respond later.

To your specific question: I've got behind, so I'm in a pretty good position to answer. I did the pasta ***ioli yesterday, which was delivered last Tuesday, so that's nine days. But the only really fresh stuff in there were asparagus, basil and spinach, which survived OK. I won't push it beyond that.

It is pretty easy to take a break by going to your subscription on the website, though. (I'm travelling next week, so have cancelled for that week.)

 

[Tony2046]

Yes. That would make it VERY difficult.

Shame. I'm starting to think it's a pretty good thing. Here's the quinoa with Thai green curry I had today:

I thought tomatoes were evil.

 

[neuronet]

So, update after a week. I waited from Wednesday until today to cook the cauliflower steaks, which included asparagus.

That was too long to wait. The asparagus was nasty. The roasted red pepper was...on its way out.

Ended up salvaging most of the meal, but really I would stagger the meals smarter next time. Cook anything with asparagus first. The stuff with tofu can wait until last that crap lasts forever.

 

[neuronet]

Update after two weeks.
It is really good food that you should try to cook within four days or less. Otherwise, some of the more leafy green veggies are likely to become spoiled. Every meal that I have cooked within 3-4 days has been great, extremely well thought-out, amazing, healthy, filling.

Down-sides: expensive (78 bucks a week) and lack of choice (I would do two meals a week rather than three, and like to choose which meals I get).

I just cancelled so will have done it three weeks total. Love it, but it's just too expensive for me. To cancel your subscription altogether, you have to send them an email. I find this pretty annoying: they should have an easier way to cancel: obviously it's not like an email is hard, but I don't like that they put up this obvious activation barrier.