Fifth Avenue Forum

I do not

Eat it. Much more efficient and I’m all about efficiency.

My wife and I have pretty nutty schedules (well... more my wife than me, but still). I go home pretty much every day for lunch, but she stays at work and on Tuesdays and Wednesdays she has to stay late to teach so she needs dinner on campus (and I have a baby and two dogs to take care of while I get dinner as well). We found ourselves buying a lot of frozen meals to make it through... that or eating out. So I decided to give meal prep a go this weekend. Save some calories, some sodium intake, and some cash. So far, it's pretty awesome. I roasted a whole chicken and then picked the meat.

One breast/tender got chopped up and coated in a sesame sauce and went into a container with jasmine rice and steamed broccoli (4 servings), the other breast/tender got seasoned with cumin, chili powder, and garlic powder and went into a container with jasmine rice, black beans (that I made in the instant pot... delicious), and some fajita vegetables.

All the dark meat went into chicken noodle soup which was made from a broth that came from the carcass of the chicken, onion, celery, carrot, a couple bay leaves and some peppercorns, and we had that for dinner on Sunday and still had 4 servings left over.

So for ~$25 I got 12 packed portions and two Sunday dinners. Just under $2 a meal? Pretty baller. Might have to keep doing this in the future.

Wait...... "one breast tender" yielded four servings??

It was a large chicken... and it’s not much meat, but a ton of veggies.

That would have to be a velociraptor-sized chicken to get four servings out of a tender.

four servings out of a breast+tender. Probably ~2-3 oz per serving.

That would have to be a velociraptor-sized chicken to get four servings out of a tender.

Jurassic Park sized Velociraptor or Velociraptor sized Velociraptor?

Oh I misread that the beast was included in that. Thought it was just the tender. Carry on.

That would have to be a velociraptor-sized chicken to get four servings out of a tender.

Jurassic Park sized Velociraptor or Velociraptor sized Velociraptor?

Either way, man. Even the real ones weighed 20-30 lbs.

I've enjoyed every video they've put out in this series, but was completely fascinated by the amount of prep work that took place in this one:

So I had an Impossible Burger last night. (Google it) No one's ever going to confuse it for meat, but it was delicious and very satisfying - two things I've never said about a veggie burger before. Now Impossible Foods needs to set their focus on solving the soggy bun riddle.

I don't really understand the need to have something that someone would think is meat. I've made quite a few types of bean burgers, and I enjoy them. They're not meat, but I'm not trying to make them meat, I'm trying to make something yummy on a bun.

The problem with restaurant veggie burgers is that they're normally constructed to satisfy the latent craving for meat the average herbivore still holds on to. F--k them, they've made their bed. The goal of the IB is to give carnivores an acceptable alternative.

It was good enough that I'd have it again over a beef burger, given a choice.

There are 10 grams of saturated fat in 3 oz. of IB. That seems like a lot doesn't it?

There are 10 grams of saturated fat in 3 oz. of IB. That seems like a lot doesn't it?

Coconut oil

It's a tradeoff. There's more saturated fat, carbs, and sodium in an IB, but there's zero cholesterol, and you don't have to raise and kill a cow to make it.

I'm not really proselytizing here, just reporting.

For the locals, Burgatory offers impossible burgers on their menu.

For lunch today I browned some deer steak in soy sauce with pepper and salt and then made some black beans with creole seasoning, put them together.

Good stuff.

As a long time condiment mixer I don’t know how to feel about this. Sometimes I put both mayo and ketchup on a burger, but there are distinct bites with more or less of each. Not sure how a smoothly uniform mix of these two would be better.

I make that myself for fries. Shocked this took so long.

You have been freed

As a long time condiment mixer I don’t know how to feel about this. Sometimes I put both mayo and ketchup on a burger, but there are distinct bites with more or less of each. Not sure how a smoothly uniform mix of these two would be better.

Hmm. On one hand, I almost always put Ketchup and mayo on my burgers. On the other hand, I use Helmans mayo so I'm not sure about this mix. Strictly Heinz for Ketchup.

Eh, I'd probably pass, but it's convenient for some for sure.

If you've ever had a Big Mac, you've already had this condiment (mixed with some minced onions and pickle juice and some other bits).