Fat Snack

If I have time to make lunch... 1/2 loaf of french bread, couple packages of corned beef, enough shredded swiss to cover it... under the broiler till it all melted together, cover with other 1/2 loaf, enjoy. Stuff yourself for less than the price of a burger.

Or: green pepper, large red onion, chunks of steak, lots of BBQ sauce... in a pot on the stove, low heat for 20-30min or till the steak is more or less falling apart. Toss in some shedded jack... Mound that between a couple slices of bread or a sub bun, and eat before it soaks through.


I'm known for my chicken curry and my chili... can make either one mild enough for most ppl or hot enough that I'm sweating. Takes 3-4hrs for a quick batch of either one though.

Been running at 6'0 and 180-185lbs for 6yrs eating like this :D Nothing like being able to put down enough food to feed 2-3ppl and not gain a pound.
 
This is simple, but can be ruined by the wrong kind of meat. There are five spots that I know of that serve good pit beef. A place next to the Gentlemans Gold Club on Rte 40 in Baltimore, just over the city line, that has great pit beef. Then a place on Rte 30, just outside of Hampstead MD, it is in a small nursery. Then a place in Jacksonville MD, right on Jarretsville Pike, next to the 711, that serves pretty good pit beef. There is a place on the intersection of Rolling and Johnnycake RD in Woodlawn that serves pretty good pit beef. Last, but not best or worst, is a place called Fast Eddies on Belair RD in Fallston, they have pretty good pit beef too.

Why did I list all of these pitbeef huts? Because they are the only ones out of countless others I've been to who can produce tasty medium rare beef, and not ruin it either when they make the sandwich. My favorite, which is pretty standard, is mayo, onions, horseradish and a little barbecue sauce, enough to add flavor, but not too much to drown it. I've seen other people drown their sandwiches in mustard, drown it in anything, and you won't taste the meat. Other places probably don't care about their food, I've had cold, chewy messes that I've taken out of the foil, and thrown out the window, or tossed in the trash can.

For the past couple days I have wanted a pit beef sandwich. Medium rare beef, mayo, onion, horseradish, bbq sauce, little bit of cheddar, on a fresh kaiser roll.
 
VampyreWolf said:
I'm known for my chicken curry and my chili... can make either one mild enough for most ppl or hot enough that I'm sweating. Takes 3-4hrs for a quick batch of either one though.
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VampyreWolf, if it's not a secret family recipe, I'd love to know your recipe for chicken curry, the sweating type. I'm a curry-a-holic and always looking for a good recipe. :)
 
freekboi said:
VampyreWolf, if it's not a secret family recipe, I'd love to know your recipe for chicken curry, the sweating type. I'm a curry-a-holic and always looking for a good recipe. :)
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My 'usual' batch, 2-3 meals for myself or 3-4 normal servings:

large package of crimini mushrooms, massive white onion or a couple large red (all depends on what the grocery store has, I don't keep stock here), 5-6 skinless/boneless chicken breasts. Curry, cumin (fresh ground is best but preground will work), basil, lemon juice, franks red hot, just about a full bulb of garlic. Couple 'odd' ones mentioned later if you read this whole thing. ;)

Chunk the onion and mushrooms, toss them in a small pot (veggies should be just under 1/2 of the pot), 1/2 cup or so of water, med heat, let em steam and soften a little. When the onion starts to go clear, take the lid off and let em fry with good olive oil. Get some good colour on them onions. Season with curry powder and cumin to taste. You'll want them a little dry tasting, it'll all balance out soon. Put aside in a bowl, cover for now. Crush a couple cloves of garlic and mix in here.

Roughly chunk the chicken to about the same size as the onion, let marinate for about 20-30min in basil, lemon juice, little bit of franks. Should be ready about the same time as the veggies are done. Re-oil the pot, toss the chicken in on low heat, make sure it doesn't burn over the next 30-45min. Curry and cumin to taste... because of the sweet/sour/hot marinade you'll be able to bring out the heat here with more franks & curry if you want, or make it mild with curry & basil (sweetness will balance out the heat). Curry, if used properly, will help define flavours.
Low heat = tender chicken. Little more fresh garlic here at the end.

Toss the veggies in the same pot, little bit of oil, chicken stock, mustard powder. Let it all heat up on med heat. This is your chance to season again if needed (after it's all heated together). Usually good though here. You'll see why later.

have a crock pot? toss it all on low or medium for about an hour or so. Should just be hot enough to keep it barely simmering. your house will smell of curry for a while. Even a stock pot on the stove works, but a crock pot is better.

have a quick taste before serving it. If you balanced right as you cooked, it should be good though. Otherwise you'll probably want to have the curry/cumin/basil/franks on hand. Usually there's a good sauce in the pot with it, might want to toss some buns on the table too ;)

Chicken will usually end up falling apart as you dish it out, as it cooked and simmered for just about 2hrs on low/medium heat. Some days I'll have the crockpot going for 4-5hrs on low, ends up just about like soup. Well worth the wait.
 
Thanks alot, I AM fat (6' 265lbs., the army would consider me "John Candy")

And now you just gave me yet another weapon of *** destruction.
 
tyr_shadowblade said:
A brother of mine used to eat peanut butter, onion, and bacon sandwiches.
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That's not odd at all, back when peanut butter first became popular and common in most kitchens, Peanut butter and bacon sandwiches were so popular, one of the companies that made peanut butter made PB flavored with bacon.

Back when I was 175#, I used to eat liverwurst and peanut butter sandwiches.
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Eeeek! I thought that was something My brother invented when we were kids! I used to eat it all the time. PB and Bologna was another fave.

One of my favorite sandwiches is hummus, avocado, sprouts, and Thousand Island dressing . . . one of the reasons why I'm now 135#.
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That sounds like it might be pretty good. I like all those things.

If I want something fattening, I'll order a rare 1/2# cheeseburger or a Carolina-style pork BBQ sandwich.
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There is a diner near me that I have gone to for years. They put a scoop of sour kraut on a patty melt instead of grilled onion with swiss and a little russian dressing.

They tell me I am the only person who has ever asked for it.

Wanna hear weird but pretty tasty? One of my friends kids came up with this. Take some left over garlic bread and spagetti with meat sauce from last nights dinner and make a spagetti on garlic bread sandwich. ( PS you got to use that frozen garlic bread like Coles)
 
The funny thing about peanut butter is that in the US everyone grows up eating PB and Jelly or chocolate peanut butter cups. . . so we associate it as a sweet food that shouldn't be mixed with savory. If someone mentions mixing meat with peanut butter, we think "ewwww" But if you think about it, there's nothing sweet or dessert-like about it.

Peanut butter and bacon sandwiches are gooood. Peanuts thrown into stir-fry is good. Peanuts are great in thai food . . and you can't go wrong using a little smooth Jiff peanut butter to make a thai dipping sauce.

Back to "fat snacks": Here's a good one:

Drop a layer of french fries in a big bowl (oreida frozen french fries will work), add a split chicken andouille sausage, layer with chilli, cheese and onions. Whooooo - that's good eats. Lethal, but good!
 
Ilovetoolsteel said:
Wanna hear weird but pretty tasty? One of my friends kids came up with this. Take some left over garlic bread and spagetti with meat sauce from last nights dinner and make a spagetti on garlic bread sandwich. ( PS you got to use that frozen garlic bread like Coles)
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In New Zealand, kids eat spaghetti sandwiches - canned spaghetti on white bread. It's their equivalent of PB & J in the US.
 
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