What are you eating right now?

JD,

I am grateful every day to have employment and don't take it for granted. I see a lot of people in many places that simply dont have a shot to better their lives. We do live in the greatest country in the history of the world.

On a side note, I became violently ill about 90 minutes after eating the posted breakfast this morning. I don't think I ever threw up so hard, with such force, and massive quantity in my life. I laid down after the violent episode and appear to now only have a headache. It is a great wakeup call that when eating outside of the USA, things can turn south, real fast, after eating. This morning's episode will make me very cautious about what I chose to eat for the next six weeks.
That kind of super rapid puking after eating is probably not from viral/bacterial/fungal food spoilage in the food you ate even 2 hours before. Either something you ate much earlier, a chemical toxin or some bug you picked up elsewhere.
 
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JD,

I am grateful every day to have employment and don't take it for granted. I see a lot of people in many places that simply dont have a shot to better their lives. We do live in the greatest country in the history of the world.

On a side note, I became violently ill about 90 minutes after eating the posted breakfast this morning. I don't think I ever threw up so hard, with such force, and massive quantity in my life. I laid down after the violent episode and appear to now only have a headache. It is a great wakeup call that when eating outside of the USA, things can turn south, real fast, after eating. This morning's episode will make me very cautious about what I chose to eat for the next six weeks.
Hate to hear that - but told you to wash them really good … 🪳
 
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Still trying to play it safe
 

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Is this in Hong Kong?

Not sure I would trust this is real truffle and what is your per diem?
I am bouncing around the region, per diem is dynamic. Yes, HK. No fan of truffles, never had them before. I did see them used on the awesome "Greedy Italians" videos, and those chefs live truffles.
 
Pan-Seared Salmon Caesar Salad
Pan-seared Alaskan salmon fillet over Romain lettuce hearts, grated yellow carrot, and homemade Caesar-style dressing with store-bought croutons and orange-infused carbonated mineral water.

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Made another chicken on the Traeger. Overnight mild brine and then close to two hours at 360F. Ranks up there with the best i have ever had. Topped it off with carrots and my garden potatoes mashed.

Tomorrow I hope to start the cure on homemade bacon and I'll get some back ribs seasoned.
 
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