I’m just this guy, you know?

  • 20 Posts
  • 537 Comments
Joined 1 year ago
Cake day: June 12th, 2023
  • SolidGrue@lemmy.worldtoAsk Lemmy@lemmy.world•What does being in a calorie deficit feel like?English
    301·
    20 days ago

    As someone on semaglutide therapy, I can share that a large calorie deficit hits you in the wills to live. At some point even just eating feels like a stop at the gas station to fuel up, and it hardly matters whether it’s 87 or 95 octane. Hell, rancid fry oil would even work. At some point, you stop caring whether you eat because it feels like another chore.

    Eventually your metabolism syncs up again with your energy demand and you start getting interested in food, except you’re way more selective about how you’re (edit: spending) acquiring those calories. I almost can’t abide by junk food, fast food, or breaded fried crap anymore. But neither do I want salad or vegetables because they’re “fluffy.” Too much volume, not enough calories. I want about 6 or 10 forks full of food, and then that’s it. And it’d best taste good, or I can’t be bothered. Restaurants easily stop looking like a good deal.

    Anyway that’s a digest of my diary for the last 22 months. Do with the info as you will.

  • SolidGrue@lemmy.worldtoNo Stupid Questions@lemmy.world•Sugar vs baking soda to neutralize acid in canned tomatoes?English
    2·
    23 days ago

    When you simmer or slow roast tomato sauce over several hours, the sugars in the tomato release and caramelize which helps to offset acidity. If you’re finding the cooked sauce is still acidic, you can try adding other sweet vegetables such as finely grated carrot, sweet onion, or half of a raw potato (which you’d remove before serving).

    That they pack your tomatoes with lemon might mean you need to actively neutralize the extra acids, which you can do with milk or cream, or just a little baking soda as you suggest. Probably not more than a pinch, though, or the sauce could lose its brightness.