Squats the Story MkII- Off topic thread

Alf Veedersane

Got a pound of turkey mince...thought about what I'd mix in with it. In the end I stopped faffing about, mixed in nothing and made 2 tasty burgers. Nomnomnom.

Heat_Wave

Wow. Wasn't expecting so many replies! So this is how it's done in "Squats the Story". I should have said I'm female. Anyone know how many kcals (roughly) would be in half a pound?

What are people's thoughts on ketchup for the turkey patties? Only 19kcal per tbsp and 4g sugar.

Alf Veedersane

COH wrote: »

We use turkey mince as a base for carb free pizza. Excellent stuff

Tried that recently for the first time.

Came in my pants.

A taste of heaven.

Brian?

COH wrote: »

We use turkey mince as a base for carb free pizza. Excellent stuff

You made meat pizza?

I want that recipe.

Brian?

Heat_Wave wrote: »

Wow. Wasn't expecting so many replies! So this is how it's done in "Squats the Story". I should have said I'm female. Anyone know how many kcals (roughly) would be in half a pound?

What are people's thoughts on ketchup for the turkey patties? Only 19kcal per tbsp and 4g sugar.

A great recipe:

http://www.bbcgoodfood.com/recipes/5795/thaistyle-turkey-burgers

Marty McFly

Love turkey burger always buy a 500g of Turkey feck in lots of spices and well tasty .

conzy wrote: »

Turkey mince is great stuff!

Had turkey meatloaf today, 400g turkey breast, 25g of oats, 40g of grated cheese, half a tin of tomatoes.. Delicious gains!

756cals
113g protein
24g carbs
18g fat

Hmm sounds interesting, have you got a recipe?

Sugar Free

Brian? wrote: »

You made meat pizza?

I want that recipe.

Yeah, make with the details COH!

Alf Veedersane

Sugar Free wrote: »

Yeah, make with the details COH!

Not sure what COH had but i just mixed a pound of turkey mince with two eggs,rolled it out to thickness i wanted, spread some passata on top. Then just throw on what you want. I put on some onions, basil, chicken and mushrooms.

Stench Blossoms

Alf Veedersane wrote: »

Not sure what COH had but i just mixed a pound of turkey mince with two eggs,rolled it out to thickness i wanted, spread some passata on top. Then just throw on what you want. I put on some onions, basil, chicken and mushrooms.

That's similar to how I make mine as well.

amazingemmet

I'm going to hell for your daily lols

Marty McFly

Stench Blossoms wrote: »

That's similar to how I make mine as well.

Looks delicious, more info. How long would you put it in the oven for? What temp?

Stench Blossoms

Marty McFly wrote: »

Looks delicious, more info. How long would you put it in the oven for? What temp?

25-30min at 180

Then pop your toppings on and put it back in for another few mins.

Marty McFly

Stench Blossoms wrote: »

25-30min at 180

Then pop your toppings on and put it back in for another few mins.

Thanks you very much I shall be trying that over the weekend.

DL Saint

Saw recently somewhere, possibly on here? a photo of sweet potato thin slices (like crisps), done in the microwave, anyone any idea how these were done?

Hanley

DL Saint wrote: »

Saw recently somewhere, possibly on here? a photo of sweet potato thin slices (like crisps), done in the microwave, anyone any idea how these were done?

You saw that on the RevFit page here http://www.facebook.com/photo.php?fbid=618504854848963&set=a.462165347149582.109989.450638258302291&type=3&theater

I still havne't figured out how to do it properly.

Stef, the lad that does it has access to what is essentially an industrial kitchen and mosta used some vodoo to make it work.

If anyone DOES figure it out. Please tell me how.

runawaybishop

DL Saint wrote: »

Saw recently somewhere, possibly on here? a photo of sweet potato thin slices (like crisps), done in the microwave, anyone any idea how these were done?

Tried that, didnt work very well

Alf Veedersane

You'd need a mandoline to slice them slowly, a bit of parchment paper so they don't have to be scraped off the plate and you have to check them every 30 seconds or so once they get to 5-6 minutes.

Haven't done them in a long, long time or with sweet potatoes but the principles can't be that different...

Sangre

COH wrote: »

We use turkey mince as a base for carb free pizza. Excellent stuff

Cauliflower pizza base is surprisingly good as well; basically just sautéed cauliflower rice, mozzarella and a beaten egg.

runawaybishop

Alf Veedersane wrote: »

You'd need a mandoline to slice them slowly, a bit of parchment paper so they don't have to be scraped off the plate and you have to check them every 30 seconds or so once they get to 5-6 minutes.

Haven't done them in a long, long time or with sweet potatoes but the principles can't be that different...

The principle is straight forward, catching them between the burnt-to-hell stage and the soggy stage is the hard part.

Alf Veedersane

runawaybishop wrote: »

The principle is straight forward, catching them between the burnt-to-hell stage and the soggy stage is the hard part.

Once you see the first brown spots start to appear, stop the microwave and let them rest for a minute. Then just watch like a hawk, only doing them in 20-30s intervals after that.

conzy

Marty McFly wrote: »

Hmm sounds interesting, have you got a recipe?

Got the idea from this guy

He has some decent recipes, Would recommend the Tuna "patty" too.

I'd usually eat it with some salad and salsa or ketchup

rubadub

Heat_Wave wrote: »

I bought half a pound which made 4 turkey patties, is that too much for dinner when fat loss is the goal?

Typical mcdonalds small burgers would be about 2oz, a half pound is 8 oz, so 4 makes sense.

Normal chicken fillets would be 110-140g, so a half pound of turkey (227g) is like 2 small chicken fillets.

Heat_Wave wrote: »

What are people's thoughts on ketchup for the turkey patties?

I would recommend franks hot sauce or other spices if you are worried about calories.

Brian? wrote: »

You made meat pizza?

Meatza! that's an actual term many use if you are searching. I mix flour in with regular beef mince so it soaks up the fat and sort of holds it better together.

Heat_Wave

rubadub wrote: »

Typical mcdonalds small burgers would be about 2oz, a half pound is 8 oz, so 4 makes sense.

Normal chicken fillets would be 110-140g, so a half pound of turkey (227g) is like 2 small chicken fillets.


I would recommend franks hot sauce or other spices if you are worried about calories.

Thanks Rubadub

Going to try the turkey based pizza this weekend.

Marty McFly

rubadub wrote: »

I would recommend franks hot sauce or other spices if you are worried about calories.

I was reading something there a while ago about Franks Hot Sauce and about it not being so good in reality Nandos hot sauce is much better. I know someone who is a competitive bodybuilder who swears by nando's and won't touch Frank's

Something about the larger bottles of Franks Hot Sauce are labelled in America and nutritional values can be and are rounded down to a 5ml serving. Were as its actually 30g carbs per 100g.

rubadub wrote: »

Meatza! that's an actual term many use if you are searching. I mix flour in with regular beef mince so it soaks up the fat and sort of holds it better together.

Would oats work just aswell and be better for you? Instead of flour.

Mellor

Marty McFly wrote: »

I was reading something there a while ago about Franks Hot Sauce and about it not being so good in reality Nandos hot sauce is much better. I know someone who is a competitive bodybuilder who swears by nando's and won't touch Frank's

Not good in what way?
You've read about it. I've tried it. It's great stuff tbh.

Does your bodybuilder mate not like it, or does he think the macros are bad?

Something about the larger bottles of Franks Hot Sauce are labelled in America and nutritional values can be and are rounded down to a 5ml serving. Were as its actually 30g carbs per 100g.

HaHa. Go and try have a 100ml serving of Franks and come back to us.
5g is about right. It's virtually nutritionally negligible.

Brian?

Mellor wrote: »

Not good in what way?
You've read about it. I've tried it. It's great stuff tbh.

Does your bodybuilder mate not like it, or does he think the macros are bad?


HaHa. Go and try have a 100ml serving of Franks and come back to us.
5g is about right. It's virtually nutritionally negligible.

I'm going to say something quite controversial here.

Franks Red Hot sauce, is not a good hot sauce. It's actually a very very poor hot sauce. Nothing to do with macro nutrients, it's just a poor sauce. The only reason people in Ireland think it's good is due to limited choice.

The greatest hot sauces are all Mexican:

Marty McFly

Mellor wrote: »

Not good in what way?
You've read about it. I've tried it. It's great stuff tbh.

Does your bodybuilder mate not like it, or does he think the macros are bad?


HaHa. Go and try have a 100ml serving of Franks and come back to us.
5g is about right. It's virtually nutritionally negligible.

Haha relax yourself I was only asking questions .

I have tried it and I do like it, I use it when I'm making turkey burgers.

He was on about the macros, basically saying the labels are misleading and Nandos is much better.

Heat_Wave

I read the stickies in order to calculate my macros.

According to them, I should have:

• 47% Protein
• 30% Carbs
• 23% Fat

Are these the correct macros if I'm looking to lower bf %, or are they maintenance macros? It didn't say in the stickies, if it did I missed it.

Brian?

Heat_Wave wrote: »

I read the stickies in order to calculate my macros.

According to them, I should have:

• 47% Protein
• 30% Carbs
• 23% Fat

Are these the correct macros if I'm looking to lower bf %, or are they maintenance macros? It didn't say in the stickies, if it did I missed it.

Both I think, it's the kcals you vary.

amazingemmet

As long as you eat the hookers this daily lol is factually accurate