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Thread: ChocoTaco369's Personal Food Porn Thread page 12

  1. #111
    vanillalatte's Avatar
    vanillalatte is offline Junior Member
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    Primal Fuel
    Which recipe did you use for the Zuppa Toscana? I like to make soups because they are more filling and easy, lol. LOVE, your porn by the way

  2. #112
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    Nevermind, I found a recipe online and you're right, it's effing awesome!

  3. #113
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    ChocoTaco369 is offline Senior Member
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    Tonight's dinner:



    A bed of bean sprouts, green peppers and one habanero fried in olive oil and topped with...wait a second, what kind of meat is that? Is that...yes, it is. That's a fucking wild caught shark steak. You might be thinking to yourself, "Holy shit! This guy's eating shark! That's awesome!"

    And yes, it was awesome. Not quite as good as salmon, but pretty similar. It's like a more white-meat-salmon and not quite as tender. Still, it was very good and a nice way to change things up. I'd buy it again. $7/pound for wild caught shark steak? Who's on top of the food chain now, Jaws?
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  4. #114
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    ChocoTaco369 is offline Senior Member
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    Pretty basic stuff: 2 eggs over medium, fried chicken thighs and a Florida avocado with lime juice, black pepper, salt and cilantro. This was my first time having a Florida avocado. They're not nearly as good as a normal avocado, but they're not bad.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  5. #115
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    NDF
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    Quote Originally Posted by ChocoTaco369 View Post
    Pretty basic stuff: 2 eggs over medium, fried chicken thighs and a Florida avocado with lime juice, black pepper, salt and cilantro. This was my first time having a Florida avocado. They're not nearly as good as a normal avocado, but they're not bad.
    Holy yummmmm

  6. #116
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    ChocoTaco369 is offline Senior Member
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    I'm trying to change things up with this whole "primal" thing. I'm definitely experiencing a lot of things I wouldn't otherwise.

    First, my favorite meal of the weekend for my refeed:



    Two turkey burgers, 2 pounds of white and sweet potato oven fries with hot sauce for dipping and pickles on the side. The turkey burgers only have 2g of fat per pound - awesome for refeeds!


    Tonight's dinner was really interesting.



    4oz of calf liver marinated overnight in kefir and 4 whole eggs. I fried everything in lard I rendered myself from fat from a pork loin I trimmed off. I got about 6.5oz of lard out of it. And, of course, a bowl of homemade cheesecake ice cream made with heavy cream, coconut milk, kefir and cream cheese. High fat, high protein, very low carb, very low PUFA, very high in nutrition. Even the chocolate sauce is homemade - 1.25 cups water and 1 cup dark chocolate cocoa powder slowly reduced into a syrup with stevia for a sweetener. You'd never know it wasn't chocolate sauce from a real ice cream place.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  7. #117
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    NDF
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    Choco, do you use an icecream maker for your ice cream?

  8. #118
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    Quote Originally Posted by NDF View Post
    Choco, do you use an icecream maker for your ice cream?
    I have this one:

    Amazon.com: Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker: Kitchen & Dining

    I bought it a couple months ago when it was only $57. Damn inflation! It's worth every penny though. It's the best investment I've ever made for the kitchen besides my 15" cast iron skillet. Even better than my meat slicer or dehydrator.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  9. #119
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    I know you briefly mentioned what you used for the ice cream and chocolate, but could you post the exact recipe, if there is one? haha

  10. #120
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    ChocoTaco369 is offline Senior Member
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    Depends which ice cream recipe you want. I've done mint chocolate chip, strawberry, almond nut butter, cheesecake and right now I have a coffee ice cream custard in my fridge marinating in all the beans to get it nice and strong. Pick your poison.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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