OMEGA Blue Collar Diet

[big loser2]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

Needto

Thanks
The main reason for me joining this program was not entirely based on the transformation that Omega was able to to with his pupil. It was more based on his knowledge. To be honest you can read about all of these great ideas that are proven to work in most cases and to some degree. The kicker for me was the ability to make the most out of the time that I have. Every program and diet you see omit the fact that some people have limited free time between work, family and just trying to have a decent quality of life. Everyone says to get 8 to 10 hours of sleep, well I keep trying but unless the earths rotation slows down or I hit the lottery I'm screwed. I was really impressed that after telling Omega about my schedule he was confident he could make something work. Most people just tell you that something has to change or it only takes an extra 30 minutes. Sometimes thats not an option. I will have full faith, trust, and dedication to Omegas plan for the next 3 months because he has showed that he can make it work with what he has to work with.

MY OPINION ONLY
A great idea for a cook book for the fitness minded would NOT be only 10 minute meals, because really between prep, cook, and clean its never that short. I would love to see something that had a title of "2 hours (or less) on Sunday and you can have your muscle building lunch and breakfast for the week". Now if you can work that out put me down for your first book. I have no doubt in my mind you can pull it off based off all your post that I have read.

I look forward to all the diet help you are will to give.

Thanks
BL2

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

Here is a good question for you to enlighten our members:


How do we make our own roast beef cuts FOR a sandwich?


I mean... Whats is a good cut of meat to buy? How do we cook it? Whats the best tool to use to cut it into thin slices?


It would be really cool to make a batch of roast beef for 3-4 meals thru the week... Maybe use the same cut of cooked beef for different Sandwich/Snack recepies!!!
when you go to the store buy a top of the round roust, or a rump roust if you want to be cheap . a small one will cost you around 35 bucks well a large one will cost you around 95. ether one will last a long time. recipes to come later.
a rump roust is half the price.

There is so much I can tell you about slicing your own roast. Get a chefs knife
a damn fucking good one. If you plain on being a good cook it will save your life. You are not going to get a good chefs Knife at wall mart sorry. If you invest in just one cooking utensil for the rest of your life make it a real good chefs knife. Go to the mall or a store that specializes in things like this. A good blade will cost you 50-100 bucks and it will be the best money you ever spent.. Tip if the metal of the blade dose not go all the way threw the handle its not a good blade. Ask the for a chef knife when buying one.

Now that you have a good blade and a good cut of meat you can cook it like this.
half freeze the meet then slice it to your liking. take the meat and lay it in a oven pane. Cover with a low sodium liquid beef base from the store our your own home made base. cook for 30 mins on 375 or till its to your liking. I like my beef bloody.

cooking first.
1 tablespoon butter, room temperature use olive oil in its place to make it even more healthy
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt.Don't even use the salt if you don't want to.
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast - top of round or rump roast

In a small bowl combine butter or oil , lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast. Spread butter or oil mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan.
Roast at 450, uncovered, for 20 minutes. Reduce temperature to 300 roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing.
you can slice as is or put in freezer for 1 hour to make slicing easer.

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

Needto

Thanks
The main reason for me joining this program was not entirely based on the transformation that Omega was able to to with his pupil. It was more based on his knowledge. To be honest you can read about all of these great ideas that are proven to work in most cases and to some degree. The kicker for me was the ability to make the most out of the time that I have. Every program and diet you see omit the fact that some people have limited free time between work, family and just trying to have a decent quality of life. Everyone says to get 8 to 10 hours of sleep, well I keep trying but unless the earths rotation slows down or I hit the lottery I'm screwed. I was really impressed that after telling Omega about my schedule he was confident he could make something work. Most people just tell you that something has to change or it only takes an extra 30 minutes. Sometimes thats not an option. I will have full faith, trust, and dedication to Omegas plan for the next 3 months because he has showed that he can make it work with what he has to work with.

MY OPINION ONLY
A great idea for a cook book for the fitness minded would NOT be only 10 minute meals, because really between prep, cook, and clean its never that short. I would love to see something that had a title of "2 hours (or less) on Sunday and you can have your muscle building lunch and breakfast for the week". Now if you can work that out put me down for your first book. I have no doubt in my mind you can pull it off based off all your post that I have read.

I look forward to all the diet help you are will to give.

Thanks
BL2

good shit bro. when I make a book it well be all about things like this.

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

o hell I dont want to let the cat out of the bag. There is so many many subjects I can cover when it comes to cooking. the basics are first though. The sky is the limit though.

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

I mean when it comes to making roast for a samitch it dos not have to be that bad ass of a recipe. as long as you have the right cut of meat any thing will go.


Your choice of Roast Beef
garlic cloves 1/2 per pound
pepper to taste


Cut up garlic and press into meat, especially the fatty part. Pepper the roast generously. Place roast on rack part of pan and cook for 20 minutes per pound for medium rare. Longer for well done.
its all about the cut of meat really.

 

[OMEGA]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

this is Great

I NEVER thought about making my OWN sandwich Meat

I LIVE off of large double meat Sandwiches at lunch with plenty of Vegetables inside

one could even Roast Vegetables for you multiple meals as well

it so conveniant and good for you actually.

 

[Self-Inflicted]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

this is Great

I NEVER thought about making my OWN sandwich Meat

I LIVE off of large double meat Sandwiches at lunch with plenty of Vegetables inside

one could even Roast Vegetables for you multiple meals as well

it so conveniant and good for you actually.

So what other meats are good for sandwiches besides roast beef?

 

[OMEGA]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

Chicken, and Turkey

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

Let me tell you up front, though, that without an expensive meat slicing machine, you'll never match exactly what you get at Arby's but you might come close.

Making good roast beef is not something you'll master overnight but if you put the time in and make a few, with a little trial and error you should be able to create something very Arbylike

First of all, get yourself a $25 (or less) digital probe thermometer from somewhere like target, walmart or kmart. The kind you are looking for has the long wire so the probe can stay in the meat during cooking. Then get yourself a rump roast - look for a cut with the most white flecks in it (fattiest). After you've mastered a rump roast you might want to try an eye of round (more traditional). Because it's such a leaner cut, it's quite a bit more difficult to get a moist and flavorful roast.

Prep

Depending on the store where I get if from, sometimes I rinse off my roast with water to clean it. Other times I just blot it with a paper towel. Whichever you do, make sure it's dry going into the oven. Insert the probe thermometer sideways into the meat so the point is in the thickest part (middle). If you have a rack for your roasting pan, use it, if not, it's not the end of the world. Put the roast in a preheated oven.

Roasting

What temp for the oven? The traditional method is to roast at 325 degrees until your thermometer reads your desired temp (140 degrees for medium rare). That will give you a okay roast beef. Some people will tell you to sear the meat first to 'seal' in the juices. That is a myth. Seared meat, as it turns out, loses more moisture than unseared meat.

If you , like me, are striving for the ultimate roast beef, I'd recommend a slightly different tack. I've been seeing more and recipes from chefs instructing an initial heat of 375 (for browning and food safety) but then going down to 250 for a very slow roasting. This method will give you a moister, more delicious roast. I've never done it with beef but I have done it with pork and the results have been amazing. How long at 375? Well, I have to admit I've been doing mine by eye. The next time I roast I'll pay closer attention to the thermometer but if I had to make a good guess, I'd say roast at 375 until the probe thermometer hits 90 then lower to 250 until you hit a 135 degree internal temp. As far as the final temp is concerned that's really a matter of taste. When you take the roast out of the oven it will continue to cook another 5 to 10 degrees depending on the size. 140 is supposed to be medium rare but everyone you talk to seems to have a different opinion on internal roasting temperatures. 140 is way too pink for me personally. If it is too pink/red, remember you will be rewarming it after you cool it/cut it. Arbies probably takes theirs to 150 or maybe even higher. You'll probably need to make roast beef a couple of times until you hit the exact color you want.

One important thing to keep in mind during roasting is to keep an eye on your pan juices. If you see them starting to burn/get black add a few tablespoons of water. Generally you don't need to inspect for burning until about 1/3 through the cooking time. Once out of the oven, pour the pan juices into a separate cup and chill. If you don't want to monitor your pan juices you can substitute them later with water, but your sandwich won't be as good.

Cutting

Getting really thin slices from a straight from the oven roast beef is impossible. Let the roast cool for about 30 minutes or so and then refrigerate overnight. After fully chilling the roast will be a lot easier to slice. Some people tie up their roasts with butcher twine so it's easier to cut and other people partially freeze their roast beef. I just use a very sharp 8" chef's knife. Cut thin slices against the grain. If you have a friend who's a butcher, access to a meat slicer would be ideal.


I hope this helps more guys.

 

[needtogetaas]

Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)

making your own lunch meat can save you lots of money. As you shop for meat like roasts or Turkey breasts look for the sales. A good boneless turkey breast can run you 13-20 bucks but some times you can find the same breast on sale for a buck a bl. Use
your head " thanksgiving and christmess is coming" after that stores are going to be practically giving turkey breasts away. At a buck a lb you can get your self like 10 perfect 7lb breast for 70 dolors and have enough meat to last you threw the winter.