The Weight Gain Challenge

[Topper]

Uuuuugh.

Just thinking of the colour.

Meh, it's nothing compared to those tandoori wings...

(You weren't talking about the colour of the drink, right?)

Both are are same colour upon exit as they were upon entry.

[Strangelove]

Quick, add a coupla hundred blueberries!!

[LotusBlossom]

:shock:

Quick, add a coupla hundred blueberries!!

Blueberries make everything taste better

[Topper]

:shock:

Quick, add a coupla hundred blueberries!!

and here I thought you were more of a huckleberry man

[Strangelove]

and here I thought you were more of a huckleberry man

That's him. He was a really great guy. I really liked him a lot.

[Arachnid]

and here I thought you were more of a huckleberry man

That's him. He was a really great guy. I really liked him a lot.

I'd say your hound is swineing!

[Strangelove]

I'd say your hound is swineing!

Mein Name ist Herr Heidelbeere Schweinehund??

Aber wir sind doch alle vorgeben?

[Arachnid]

KALE! I've been eating KALE! Almost everyday KALE! And I want the whole world to know I'm OK wit dat

And sea veggies once a week....gotta get in playoff shape (it's a lota beer consumed...)

Yeah KALE! It's really really REALLY good for you...

[CFP!]

KALE! I've been eating KALE! Almost everyday KALE! And I want the whole world to know I'm OK wit dat

And sea veggies once a week....gotta get in playoff shape (it's a lota beer consumed...)

Yeah KALE! It's really really REALLY good for you...

So you under 30, consume all of calories from beer (mainly dark or imported) and only eat a leaf.

No wonder your "alleged" stamina is unheard of.

[Arachnid]

KALE! I've been eating KALE! Almost everyday KALE! And I want the whole world to know I'm OK wit dat

And sea veggies once a week....gotta get in playoff shape (it's a lota beer consumed...)

Yeah KALE! It's really really REALLY good for you...

So you under 30, consume all of calories from beer (mainly dark or imported) and only eat a leaf.

No wonder your "alleged" stamina is unheard of.

Dark & imported....not just the beer

Alleged Stamina is my middle name...

Kale:
vitamin K1327.6%
vitamin A354.1%
vitamin C88.8%
manganese27%
fiber10.4%
copper10%
tryptophan9.3%
calcium9.3%
vitamin B69%
potassium8.4%
iron6.5%
magnesium5.8%
vitamin E5.5%
omega-3 fats5.4%
vitamin B25.2%
protein4.9%
vitamin B14.6%
folate4.2%
phosphorus3.6%
vitamin B33.2%
Calories (36)2%

Quinoa:
manganese58.5%
tryptophan31.2%
magnesium29.6%
phosphorus28.1%
fiber20.7%
folate19.4%
copper18%
Calories (222)12%

Salmon
vitamin D264.7%
vitamin B12109.6%
tryptophan109.3%
protein61.9%
omega-3 fats61.2%
selenium61.2%
vitamin B337.8%
phosphorus31.2%
Calories (244)13%

Garlic:
manganese15%
vitamin B611%
vitamin C9.3%
selenium3.6%
calcium3.2%
tryptophan3.1%
phosphorus2.7%
vitamin B12.6%
copper2.5%
Calories (26)1%

Lemon:
vitamin C46.7%
Calories (15)0%

Extra Virgin Organic (1st Press) Olive oil:
Calories (120)6%
Polyphenols100%

Avocado(for the Salmon Remoulade):
fiber39.1%
vitamin K38.3%
folate29.5%
vitamin C24.3%
vitamin B520.2%
potassium20.2%
vitamin B619%
Calories (233)12%
Carotenoids100%

What did you eat maggot?!

I almost forgot desert...

Red Grapes:
manganese33%
vitamin K16.7%
vitamin C6.1%
vitamin B15.3%
potassium5%
vitamin B65%
Calories (61)3%
Phytonutrients100%

Pineapple:
vitamin C131.4%
manganese76.5%
fiber9.2%
vitamin B69%
copper9%
vitamin B18.6%
folate7.4%
Calories (82)4%

0% Greek Yogurt
odine58.1%
calcium44.8%
phosphorus35.2%
vitamin B230.5%
protein25.7%
vitamin B1222.8%
tryptophan21.8%
potassium16.3%
molybdenum15%
zinc14.5%
vitamin B514.5%
Calories (154)8%

Organic Mayan Cocao Powder
Calcium95.5mg10%
Iron13.3mg74%
Magnesium409mg102%
Phosphorus626mg63%
Potassium2158mg62%
Sodium16.3mg1%
Zinc5.5mg37%
Copper3.1mg155%
Manganese3.2mg161%
Selenium11.4mcg16%
Vitamin E (Alpha Tocopherol)0.1mg0%
Vitamin K2.1mcg3%
Thiamin0.1mg6%
Riboflavin0.4mg23%
Niacin2.1mg10%
Vitamin B60.1mg5%
Folate7%
Pantothenic Acid2%
Calories1899%
Protein31%

[ukcanuck]

Dark & imported....not just the beer

Alleged Stamina is my middle name...

your list brings two thoughts to mind...well at least two thoughts.


1 How do you cook kale so it doesn't taste like the plastic garnish on a take away sushi platter?
2 How to make a portmanteau out of anal, spider, and organic....

[Arachnid]

Dark & imported....not just the beer

Alleged Stamina is my middle name...

your list brings two thoughts to mind...well at least two thoughts.


1 How do you cook kale so it doesn't taste like the plastic garnish on a take away sushi platter?
2 How to make a portmanteau out of anal, spider, and organic....

OK first #1 Yeah a lot of people aren't too big on kales natural taste but it's not so much how you prepare and cook it as what you pair it with....the above menu was with salmon and avocado, as well as, quinoa which pretty much evenly matched for the palate (even Spidey Jr. said it was the best meal this month...and he never usually comments more than it's good, it's bad).

A pretty basic recipe is
1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil (make sure it is the best organic extra virgin you can get (yes it's expensive, just use less...worth the taste and nutritional value)
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes (or dijon mustard, depends on tastes)
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

garlic, kale ribs sauté and then add the kale leafs (some use a 1/2 cup of organic veg broth). add vinegar at end

There are some that are baking kale leafs into chips (with cashews, cheese or mustard). Haven't tried it yet but I will post results.

#2 biopaganhops?!

[Topper]

A pretty basic recipe is

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
Lots of goods in those stems, hope you're saving them for a stock, why not use that instead of the organic brine you suggest

2 tablespoons olive oil (make sure it is the best organic extra virgin you can get (yes it's expensive, just use less...worth the taste and nutritional value)
Horseshit! Use a decent EVO for cooking save the expensive stuff for dressing and garnishing. Heat drives off all those volatiles that make up the flavour profile. And forget the organic nonsense, any idea what the going rate on organic certification in the developing world is? A waste of money.

1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes (or dijon mustard, depends on tastes)
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

garlic, kale ribs sauté and then add the kale leafs and watch the kale leaves turn the colour of olive drab babyshit, big pot blanching folks, learn it and use it for vibrant green. You can big pot blanch to par cook and then saute, grill or roast (some use a 1/2 cup of organic veg broth brine). add vinegar at end

There are some that are baking kale leafs into chips (with cashews, cheese or mustard). Haven't tried it yet but I will post results.

#2 biopaganhops?!

Go back to your finger paints.

[Arachnid]

A pretty basic recipe is

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
Lots of goods in those stems, hope you're saving them for a stock, why not use that instead of the organic brine you suggest

2 tablespoons olive oil (make sure it is the best organic extra virgin you can get (yes it's expensive, just use less...worth the taste and nutritional value)
Horseshit! Use a decent EVO for cooking save the expensive stuff for dressing and garnishing. Heat drives off all those volatiles that make up the flavour profile. And forget the organic nonsense, any idea what the going rate on organic certification in the developing world is? A waste of money.

1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes (or dijon mustard, depends on tastes)
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

garlic, kale ribs sauté and then add the kale leafs and watch the kale leaves turn the colour of olive drab babyshit, big pot blanching folks, learn it and use it for vibrant green. You can big pot blanch to par cook and then saute, grill or roast (some use a 1/2 cup of organic veg broth brine). add vinegar at end

There are some that are baking kale leafs into chips (with cashews, cheese or mustard). Haven't tried it yet but I will post results.

#2 biopaganhops?!

Go back to your finger paints.

Why didn't you post this in the Spidey/TopTop cook-off thread?...I'm reporting you to the mods



Actually the best alternative for cooking oil is coconut oil, in terms of health benefits but everyone knows olive...there is massive corruption in the o-oil industry right now(fucking mafia/greek corruption). Best to find a bio-certed bottle with pressing and bottle date...much like wine.
As for cooking with the oil, any time we cook anything (including steaming) it degrades the nutrient value of foods...the raw food movement counter-acts this but I don't think the minions on here are ready for that...organic food has the max of nutritional benefits that food can have, the commercial shyte very little....so a little cooking is still better than the crap that most people ingest...

Agreed, the ribs make for excellent stock but most on here don't have the patience for that (I love veggie ribs myself in the stuff I cook...if the rest of the denizens don't so much). Veggie stock is optional. For taste only. Alternative is Bragg Liquid Aminos http://bragg.com/products/la.html which is a little like soya sauce...but 1000% better for your guts...

May the Jamaican bird of paradise fly up yer nose....gringo!!!

[ukcanuck]

A pretty basic recipe is

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
Lots of goods in those stems, hope you're saving them for a stock, why not use that instead of the organic brine you suggest

2 tablespoons olive oil (make sure it is the best organic extra virgin you can get (yes it's expensive, just use less...worth the taste and nutritional value)
Horseshit! Use a decent EVO for cooking save the expensive stuff for dressing and garnishing. Heat drives off all those volatiles that make up the flavour profile. And forget the organic nonsense, any idea what the going rate on organic certification in the developing world is? A waste of money.

1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes (or dijon mustard, depends on tastes)
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

garlic, kale ribs sauté and then add the kale leafs and watch the kale leaves turn the colour of olive drab babyshit, big pot blanching folks, learn it and use it for vibrant green. You can big pot blanch to par cook and then saute, grill or roast (some use a 1/2 cup of organic veg broth brine). add vinegar at end

There are some that are baking kale leafs into chips (with cashews, cheese or mustard). Haven't tried it yet but I will post results.

#2 biopaganhops?!

Go back to your finger paints.

kale chips sounds kinda alright, maybe a good alternative.

I've often been suspicious of the organic label, myself. I like the idea of less pesticides and more humane practices and I do try to go for free range when I can. However, having lived in the Okanagan and having seen for myself how impossible it is to grow anything without losing most or nearly all of the crop to bugs and disease. Especially when the neighbours are all spraying Dupont's entire catalog on their plants thereby driving every living thing into the smorgasbord in your fields. It seems to me that true organic would be too difficult to produce in sufficient numbers to interest the big grocery stores making it likely that much of the food labelled "organic" is a stretch of the definition...however I know even less about this sort of thing than the dude knows about hockey so what the fuck ?