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~Fatter-day cuisine~We're "Thai-ing" one on tonight~
So this weeks splurge day will incorporate Thai food. We haven't done Thai in a while and the Indian blood in me is craving something with curry. There are some Indian restaurants around here, but I don't care for them. The west coast may own delicious Mexican food, but hands down the east coast owns Indian food. I'm assessing because there is a large Indian population back east.
It's been the one thing I've missed since moving back west. Since I'm half Indian, I relied a great deal on my mom growing up (who is the non-Indian parent) to feed the part of me that craves spice. Curry spice is home to me in a way I cannot explain. And, my mom is an amazing Indian food cook, even if she is half Italian, LOL!
However, this location has some wonderful Thai restaurants to choose from so we're giving one we haven't eaten at a go! One of the things I try to do on my "fatter-day" is continue to log my calories. This is not often easy because FS food search does not always have the dishes we select for any given restaurant menu, and my mother and I do are best to avoid chains on splurge day. We want a true authentic "foodie" experience. What we do is look up the menu online (if its available), and pre-select what we'll order before hand. Anything I can't find in the FS food search regarding calories content, I look up on line and use the "add your own meal" option in FS. However, it must be said, I don't carry a measuring cup with me to the restaurant (yet), and I can't assume pumpkin curry with pork is made the exact same way that fitnesspal calculates its ingredients and nutrition content. So, all of it is a best guess.
Today's calorie count is at 2569, but I usually round up my calorie totals. So, we'll say today's fatter-day will be around 2600 plus. We're likely not doing "Beer Thursday" at work today and the Thai Restaurant doesn't have a bar, so that will help limit additional indulgence. Still as long as I'm keeping it under the 2800 mark, I feel okay about it...
Diet Calendar Entry for 20 April 2017:
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2871 kcal
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Fat: 80.88g | Prot: 120.26g | Carb: 276.60g.
Breakfast: Tomato and Cucumber Salad with Oil and Vinegar, Pork Loin (Whole, Lean Only), Stir Fried Vegetables, Coffee with Cream and Sugar, Dole Mango Chunks. Lunch: Toasted Garlic Bread, Homemade-Style Spaghetti Sauce with Beef or Meat. Dinner: Sticky Rice, Mango & Sticky Rice, Pumpkin Curry Pork, Fresh & Easy Pad Thai with Chicken & Shrimp, West End Cuisine Fire Grilled Chicken Satays. Snacks/Other: Cabernet Sauvignon Wine, Cabernet Sauvignon Wine, New Belgium Brewing Ranger IPA, Chobani Nonfat Peach Greek Yogurt, Kashi Chewy Granola Bars - Chocolate Almond & Sea Salt. more...
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 Comments
Greetings from Southern California! The best Indian food I've had has come from Los Angeles and San Francisco - and my own kitchen. My suggestion would be to find a local Middle Eastern grocery/market and ask the customers where you can go for a decent meal. But your best bet for great Indian food will be what you concoct in that great laboratory in your home, with cookbooks full of colorful photos.
20 Apr 17 by member: soonsoonsoon
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I grew up in Northern California, born and raised (Monterey Bay). I'm an alumnus of UC Santa Cruz. San Francisco was only 2 hours away, thus my playground from 10 years of age on up. I have to say I've had Indian Cuisine in the Central Bay area on up and compared to New York, Philly, and D.C., this Indian girl still prefers Indian Cuisine back East. However, I have not tried any in SoCal, but my trips to SoCal were limited, mostly visiting friends at UCSB or Encinitas
20 Apr 17 by member: Egull1
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Sounds like you need a regular place to go that's local, because even if you make it down to L.A., it's not someplace you'll just be able to drop in after work. For dieting purposes, I still recommend learning how to grind up spice combinations and make curries in your own kitchen. Approach it as a chemistry lab for food experiments!
20 Apr 17 by member: soonsoonsoon
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LOL, believe it or not we do grind our own spices. Mama only cooks Indian with freshly ground spices. Although, she cheats and uses a coffee grinder, Ha Ha! I even had a granite mortar and pestle for such purposes. There was a wonderful Indian shop in South Philly that sold each spice whole. There were two cook books I pulled from. Ironically, one was published by Betty Crocker called, "Betty Crocker's Indian Home Cooking", and another one my brother bought for me that had some nice vegetarian recipes. And, of course the joke in most Indian homes is that a girl MUST know how to make a perfectly round chapati by the time she is 10! lol. I'm not sure I succeeded at that, but I have helped my mother make homemade naan. I work 9 hour days, so it's hard to squeeze in time for home cooking, though my mother makes a mouth watering potato & cauliflower curry.
20 Apr 17 by member: Egull1
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We aet a lot of curry indian, thai, hot, mild the more the better...love ethnic food!
20 Apr 17 by member: iulani
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I know chilies serve as a great metabolism kick start....how does curry hold up to it? I love curry and chilies(keep most of the heat).
20 Apr 17 by member: Alnona
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Alnona - Curry is wonderful for kick starting a metabolism and really the cook determines how much heat remains in the curry by how many "seeds" they allow in from whatever chilly pepper they're using to spice us the dish. But, there are other spices used that are wonderful for metabolism like turmeric and tamarind. Although, this does not mean we don't still count calories, but with curry one can often get more bank for their buck calorie wise.
21 Apr 17 by member: Egull1
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