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During the week I mostly eat: egg whites, beans, frozen veggies, fresh veggies, almonds and blueberries. Sometimes I make chicken stir-fry. On Saturdays I eat w

During the week I mostly eat: egg whites, beans, frozen veggies, fresh veggies, almonds and blueberries. Sometimes I make chicken stir-fry. On Saturdays I eat whatever, usually going out, or to a BBQ, or to a friend's house. On Sunday morning I usually go out to brunch and then the rest of the day it's back to the basic stuff listed above. During the winter I often make turkey or lentil Chili. Most of it is pretty cheap except for the almonds and blueberries. However, I'm just feeding myself so it's still not that expensive. I used to eat anything and everything but I found that too many carbs and cheese made me get fat, and "crash." Most meat makes me feel sluggish. I'd eat more fish if I had more confidence in my ability to prepare it. edit: I also have a banana for breakfast. very cheap at Trader Joe's.

sobriquet 17y ago
what's your preference: borrone's or hobees?
- menloparkbum 17y ago
  My name is deceptive, I don't actually live in Menlo Park. Brunch is usually at Zazie in Cole Valley.
gambling8nt 17y ago
The key with preparing fish is that, unlike meat, it doesn't change color when it is done. Instead, you want the fish to flake (this verb will make sense if you try it) when you run a fork along it "across the grain". If you aren't confident the first time, use a recipe to get a general sense of how long it should take, and overcook it slightly, then slowly work your way back (on successive attempts) until you reach a point where you are comfortable with how well done it gets. Once you are used to how the fish cooks, consider different flavorings, such as orange or pineapple juice (pretty much everybody starts with lemon), and onions (many people add black pepper to fish, I personally can't stand the stuff). Unless you live close to where fish are caught (not just the coast, but particular parts of the coast for different kinds of fish), the only cheap fish available will come in a can. However, if, unlike the OP, you aren't interested in the cheapest healthy food available you can make a decent fish fillet with a little practice.

sobriquet 17y ago

what's your preference: borrone's or hobees?

menloparkbum 17y ago
My name is deceptive, I don't actually live in Menlo Park. Brunch is usually at Zazie in Cole Valley.

gambling8nt 17y ago

The key with preparing fish is that, unlike meat, it doesn't change color when it is done. Instead, you want the fish to flake (this verb will make sense if you try it) when you run a fork along it "across the grain". If you aren't confident the first time, use a recipe to get a general sense of how long it should take, and overcook it slightly, then slowly work your way back (on successive attempts) until you reach a point where you are comfortable with how well done it gets. Once you are used to how the fish cooks, consider different flavorings, such as orange or pineapple juice (pretty much everybody starts with lemon), and onions (many people add black pepper to fish, I personally can't stand the stuff). Unless you live close to where fish are caught (not just the coast, but particular parts of the coast for different kinds of fish), the only cheap fish available will come in a can. However, if, unlike the OP, you aren't interested in the cheapest healthy food available you can make a decent fish fillet with a little practice.