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How do you season your meat?

Bazza20 said:
You don't want your food to taste good??
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Im not really bothered man - thats what your cheats are for...if I have to eat plain food for 6 days a week then so be it...not a big deal....u should be eating to fuel your body not for the taste of the food.
 
Joel said:
Im not really bothered man - thats what your cheats are for...if I have to eat plain food for 6 days a week then so be it...not a big deal....u should be eating to fuel your body not for the taste of the food.
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Fair enough.


Personally I love good tasting food.
 
Joel said:
Im not really bothered man - thats what your cheats are for...if I have to eat plain food for 6 days a week then so be it...not a big deal....u should be eating to fuel your body not for the taste of the food.
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Doesn't have to be a choice between the two IMO.

Good tasting food that fuels your body is what I aim for!
 
Strong first post, Sem.

Depends which meat you're talking about. If it's for the missus, saliva and nutella get the job done.


Otherwise, pepper, salt, oregano, rosemary, green thai curry paste.. really depends on the dish. I'm a massive user of garlic. Huge.
 
jzpowahz said:
Doesn't have to be a choice between the two IMO.

Good tasting food that fuels your body is what I aim for!
Click to expand...

This. Why the hell can't food taste good every meal. My food tastes awesome and no such thing as a cheat meal for me. Cheat for me means I don't count calories, protein, carbs and fats. Doesn't matter what the food type is or what it tastes like.

I guess I must be doing it wrong and not hardcore enough. Going back right now to depriving myself and thinking flavor = 'bad food' etc.

The Dirt on Clean Eating | Wannabebig
 
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You should enjoy eating food but the enjoyment should, must come from the fact that it's supplying the maximum amount of nutrients the body needs.

What are the three elements that make food addictive and that all food manufacturers know to well?
 
Masterfoods Morroccan seasoning is great on so many things, sprinkle on the cooked side of meat (atlantic salmon, chicken, steak, porkloin) and it absorbs into the meat as the other side is cooking. Do it this way so you dont get too much smoke coming from the fryingpan.
 
I use a morrocon seasoning I get in the health food section, its spicy, which I love, and has next to no calories. I put it on my lean meat and it works wonders for taste.
 
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