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[QUOTE=pjgh;648992]Nice! Which berries? Some can take on a subtle chilli, which works very well with pork.
I'd like some rich greens alongside, possibly with bacon tossed through, but that's me.
I had a total meat overload this evening with three kinds of burger - 6 quarter pounders each![/QUOTE]
It's a mix of cherries, blackberries, blueberries and raspberries.
I avoid greens on workout days. The last thing I need is more fiber. I'm slowly beginning to learn the health hazards of fiber and I'm trying to cut my intake of leafy greens.
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Is fibre a big deal with a healthy gut? Granted, we can't digest fibrous leaves; we leave that to the gut probiotics to break down.
Cool meal, anyway.
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I can tell you my gut is a lot happier eating lower fiber starch than higher fiber starch. If I eat 100g of carbs in a day and I get the 100g from zucchini, carrots, mushrooms and tomatoes, my digestive system is happy and everything functions great. If I eat that same 100g of carbs from kale, cabbage and romaine, I get gassy, I bloat from the water retention and I my system definitely backs up. I don't by into fiber being healthy or necessary. I'm way happier on meat, eggs, cheese and starch than on meat and greens.
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Absolutely! I can completely understand and wholly accept that fibre is not actually necessary.
Interesting take - I'll seriously consider this. For me, I'm very happy with strong greens, in fact, love 'em! I'm just coming (back) into eating starches and carefully experimenting upon myself with various sources, although if you look at my blog you'd think I've just gone crazy over potatoes! Not quite so ...
Yes, food for thought.
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CT69, you sir are evil. I made the chocolate cake this past Friday after my squat session. I didn't have two 9" cake pans (had 8" pans, not 9", go figure), so I put the batter into a bundt cake pan. Worked beautifully. Cooking time increased by... oh, about ten minutes, but the result was fantastic.
[IMG]http://i28.photobucket.com/albums/c241/Velocity06/Food/9ac26329.jpg[/IMG]
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Haha, holy crap that looks crazy! Did you find it came out like a "normal" cake? It wasn't too dry, was it? How did the icing come out?
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I made this last night :) Wild salmon with a coconut almond crust. Came out pretty well.
[img]http://www.thecavemaneats.com/wp-content/uploads/2011/12/IMG_2908-1024x768.jpg[/img]
[url=http://www.thecavemaneats.com/?p=64]Wild Salmon with Coconut Almond Crust | The Caveman Eats[/url]
I'm having fun with this whole "blogging" thing. It's making me be creative.
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[QUOTE=ChocoTaco369;650169]Haha, holy crap that looks crazy! Did you find it came out like a "normal" cake? It wasn't too dry, was it? How did the icing come out?[/QUOTE]
The icing was awesome... Made it while the cake was in the oven, took all of five minutes, and put it in the fridge until I was ready to frost the cake. Great taste to it, too. The cake itself, at least for me, had a bit of a firmer bottom, mainly due to that side being open to the oven. A lot like the top of a loaf of banana bread. Otherwise it was moist, not at all dry.
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Cool, I'm glad it came out well. If you can find 9" round pans, it'll come out a whole more moist since you won't have to overcook the top to cook the center. If you use the bundt cake pan again, I suggest dropping the baking temperature from 350 degrees to 325 degrees and adding 5-10 minutes onto my cooking time. Basically, bake it at 325*F for 30 mins and report back :)
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Okay, but the cooking time at 350ºF for the center to be done was already 30-32 minutes. Wouldn't 325ºF lengthen that time?
