Message from Alfred-22 in Fitness #nutrition


2017-12-08 20:35:39 UTC  

I really wanted to like it too

2017-12-08 20:35:51 UTC  

Because it is nutrient dense

2017-12-08 20:36:04 UTC  

Haggis is good tho

2017-12-08 20:36:43 UTC  

Where do you get haggis 😁

2017-12-08 20:37:14 UTC  

My friend said he's making Kalops. Anyone ever heard of it?

2017-12-08 20:37:38 UTC  

No, is it scary hehe

2017-12-08 20:38:00 UTC  

@Brooke Any Scottish resteraunt or even British ones if they have it! Scottish festivals, too πŸ˜ƒ

2017-12-08 20:38:25 UTC  

Now haggis, that is a sheep's stomach filled with oats or

2017-12-08 20:38:39 UTC  

Am I getting this right

2017-12-08 20:39:54 UTC  

"Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock"

2017-12-08 20:40:13 UTC  

Wew

2017-12-08 20:40:28 UTC  

Pudding

2017-12-08 20:41:12 UTC  

It sounds intense but really it's like any other meat. It's great but not for everyone, like liver

2017-12-08 20:41:30 UTC  

I would try it once

2017-12-08 20:42:08 UTC  

If I ever had the chance lol

2017-12-08 20:42:46 UTC  

Sounds nasty

2017-12-08 20:42:50 UTC  

But I'd try it

2017-12-08 20:43:38 UTC  

I think it's a traditional food

2017-12-08 20:44:07 UTC  

So maby Scottish people today won't eat it 😁

2017-12-08 20:46:34 UTC  

Tfw don't live in the 9th century Scottish highlands, raising sheep πŸ˜©πŸ˜’πŸ˜•

2017-12-08 20:47:38 UTC  

You have to cook liver right for it to be good. It is easy to do wrong.

2017-12-08 20:48:34 UTC  

First fry bacon and onions. Remove from pan. bread your liver with flour and pepper. Fry in butter for only a few minutes per side. You want rare or medium rare. Salt after cooking. THen enjoy πŸ˜ƒ

2017-12-08 20:48:41 UTC  

Yeah that's prob true I tried making it and it was pretty bitter and dry and gross, the onions were good though lol

2017-12-08 20:48:54 UTC  

You have to just barely cook it

2017-12-08 20:49:37 UTC  

Hmm that makes sense

2017-12-08 20:52:01 UTC  

Also dont salt until done cooking. If you salt before you cook it dries it out even more.

2017-12-08 21:10:41 UTC  

Would it be wise for me to start portioning out meals for the week? I've seen professional body-builders do this, and seems like a good idea.

2017-12-08 21:11:14 UTC  

Yes meal planning and portioning is a very good idea!

2017-12-08 21:11:39 UTC  

it saves money too and helps make sure you’re sticking to macros(if you’re into that)

2017-12-08 21:12:30 UTC  

Wife and I are trying out planning, and has worked well! I'll look into it then, PRobably saves time in the long run as well

2017-12-08 23:26:46 UTC  

Sunday night and wed night cook/prep worked for me in the past

2017-12-09 00:37:25 UTC  

Been trying to get my macros and micros in check but it's not easy

2017-12-09 00:43:13 UTC  

56% carb 20% fat 21% protein

2017-12-09 01:42:51 UTC  

I've been doing some research, and how should I go about portioning my meals?

2017-12-09 01:43:16 UTC  

Broccoli, nuts, berries, etc?

2017-12-09 01:53:48 UTC  

Hmmmm that is tough it depends on your goals right

2017-12-09 01:54:03 UTC  

Like if you want to lose weight

2017-12-09 01:55:04 UTC  

And things like your current weight and activity level should be taken into account too 😊

2017-12-09 15:32:30 UTC  

Bought chicken liver last night. Going to try to make this

2017-12-09 21:39:11 UTC  

nice