The perfect omad meal

The perfect omad meal

  1. 2 months ago
    Anonymous

    One of the best tasting meals in the world, but no, not a good option

    • 2 months ago
      Anonymous

      Stopped reading at but

  2. 2 months ago
    Anonymous

    >20g protein a day

    • 2 months ago
      Anonymous

      >carbs
      >perfect meal
      what the fuck is wrong with you people, also

      • 2 months ago
        Anonymous

        >Le carbs le bad
        dyel spotted

      • 2 months ago
        Anonymous

        Ketotards fuck off

      • 2 months ago
        Anonymous

        Post body (you won't)

      • 2 months ago
        Anonymous

        NOOOO NOT CARBARINOS

        Post body.

      • 2 months ago
        Anonymous

        Post body carb denier

      • 2 months ago
        Anonymous

        Suck it ketolard

  3. 2 months ago
    Anonymous

    Carbonara is so fucking good brehs

    • 2 months ago
      Anonymous

      >on a cut
      >carbonara thread pops up
      Lord grant me strength, maybe i can cope with a onion's carbonara (tastes also great)

  4. 2 months ago
    Anonymous

    Christ that looks fucking awful. Jesus

    Here, have a proper carbonara. 85g protein in one bowl.

    • 2 months ago
      Anonymous

      LOOK HOW CREAMY IT IS

      FUCK

      I JUST HAD IT YESTERDAY AND I WANT TO HAVE IT AGAIN ALREADY

      • 2 months ago
        Anonymous

        >creamy
        U mean oily u disgusting amerifat

        • 2 months ago
          Anonymous

          Do you know fucking anything? You use the grease from the pancetta to make the carbonara sauce. Zero fucking oil in there.

          • 2 months ago
            Anonymous

            >you use grease
            >no oil
            Kys

            • 2 months ago
              Anonymous

              >using oil in carbonara

              • 2 months ago
                Anonymous

                Youre a fucking retard, oily is interchangeable with greasy when regarding appeal, your dish just looks like a big slimy artery clogger
                Kys

              • 2 months ago
                Anonymous

                You're a fucking retard. Carbonara sauce is dependent on an almost fixed ratio of spaghetti, guanciale, egg and pasta water. Too much guanciale and the sauce gets clumpy, too much egg relative to the guanciale and the pasta and the sauce gets watery.

                "oily" carbonara doesn't fucking exist unless you actually add oil. You don't know shit. God your ignorance is fucking cringe.

              • 2 months ago
                Anonymous

                Im not discussing how to make the dish im saying yours is fucking garbage.
                Kys u can't cook fat moron

              • 2 months ago
                Anonymous

                Why are you so desperate about this?

              • 2 months ago
                Anonymous

                Maybe he's Italian

      • 2 months ago
        Anonymous

        Yeah that's what she said

    • 2 months ago
      Anonymous

      >85g
      calling bullshit

      • 2 months ago
        Anonymous

        200g pancetta = 36g protein
        150g regular salted bacon strips = 27g protein
        100g pecorino romano = 24g protein
        1 whole egg and 4 egg yolks = 20g protein

        LOL IT'S ACTUALLY OVER FUCKING 100g PROTEIN, AND THATS NOT EVEN COUNTING THE PROTEIN FROM THE SPGAHETTI

        • 2 months ago
          Anonymous

          how many cals?

          • 2 months ago
            Anonymous

            pancetta = 700 cals
            bacon = 250 cals
            pecorino = 400 cals
            eggs = 250 cals
            pasta = 700-800 cals I think

            I always have this as my last meal before I start a two-day fast.

            • 2 months ago
              Anonymous

              >85gs of proton for 2300 calories
              fucking terrible macros gay

              • 2 months ago
                Anonymous

                who cares lol

              • 2 months ago
                Anonymous

                You should, unless you wanna bloatmaxxx

        • 2 months ago
          Anonymous

          there's no way all that fits in the pics you posted, I mean 100g of pecorino wtf

          • 2 months ago
            Anonymous

            Dunno what to tell you man. 100g in that bowl right there. 90g goes into the pan with the egg to make the sauce and I keep the last 10g so I can keep sprinkling it on top fresh as I eat.

        • 2 months ago
          Anonymous

          Based but you can't eat it all in one sitting.

          • 2 months ago
            Anonymous

            I do. It's that delicious. But when I have a workout break then I struggle to finish it.

            • 2 months ago
              Anonymous

              Can't argue with the digits.

        • 2 months ago
          Anonymous

          >he thinks anything below 160g of protein is enough
          You're suiciding your gainz dude.

    • 2 months ago
      Anonymous

      LOOK HOW CREAMY IT IS

      FUCK

      I JUST HAD IT YESTERDAY AND I WANT TO HAVE IT AGAIN ALREADY

      Guanciale looks a little undercooked brah. Render some more of that fat out and incorporate it back into the sauce when you add your ‘geti

      • 2 months ago
        Anonymous

        I personally prefer it like this. I just simmer it for 20 minutes as I prepare the pasta, eggs, garlic, parsley and shit and then I blast it for about 3-4 minutes on full. All of that gets exactly the right amount of grease out of the pancetta that combined with one full egg and 4 yolks makes a perfect creamy sauce.

        • 2 months ago
          Anonymous

          Fair enough man, looks good.

      • 2 months ago
        Anonymous

        Slightly burnt guanciale tastes heavenly for me brehs

  5. 2 months ago
    Anonymous

    my perfect omad meal is throwing 3-4 chicken breasts in the instant pot and eat them with Hispanicy ketchup

    • 2 months ago
      Anonymous

      whipepo will actually defend this

  6. 2 months ago
    Anonymous

    Wait, this is made with eggs? I thought it was cream. Bros...

    • 2 months ago
      Anonymous

      >creamy
      U mean oily u disgusting amerifat

      there needs to be more gennaro contaldo on fit based on the boards food/cooking illiteracy. NO CREAM

      • 2 months ago
        Anonymous

        Nice video. Thanks for sharing friend.

    • 2 months ago
      Anonymous

      If I see anyone add cream to carbonara, I'll happily eat it, but it's not carbonara and will proceed to ask if they've ever tried it with egg instead.

    • 2 months ago
      Anonymous

      Cream does not belong on a carbonara
      Egg + pecorino is one of the greatest combo of existence

    • 2 months ago
      Anonymous

      It’s pasta water. If they use cream they’ve never made carbonara before.

  7. 2 months ago
    Anonymous

    here's the real meal

    • 2 months ago
      Anonymous

      Damn nice meal anon

  8. 2 months ago
    Anonymous

    Nah beat OMAD is to get a fresh hot ‘tis from Costco.

  9. 2 months ago
    Anonymous

    Finally carbonarachads getting the recognition we deserve.
    Love carbonaraposting.

  10. 2 months ago
    Anonymous

    For me it's 6 eggs over easy with a sprinkle of sharp cheddar and hot sauce.

  11. 2 months ago
    Anonymous

    Wouldnt lean ground beef and marinara be a better combo with the pasta?

    • 2 months ago
      Anonymous

      >wouldn't a completely different dish with this ingredient be a better use for this ingredient

  12. 2 months ago
    Anonymous

    Can I get a QRD on carbonara? I've never had it before and I want to make it.

    To whoever shilled kefir here last week, my cultures arrived today and pic related is my first batch 2 hours old.

    • 2 months ago
      Anonymous

      do you use raw milk?

    • 2 months ago
      Anonymous

      Alright i'll tell you how to make it in short.
      First you put water on the stove, once it reaches its boiling point add the spaghetti and salt, meanwhile cut the guanciale in little strips (or cubes) 1cm wide and put them in a pan at medium - high heat, be careful if you burn it will give off a very strong aroma (personally i like it slightly burnt, but it is not for everyone). During all this put the egg and the egg yolks in a cup and mix them with the pecorino romano and black pepper until you get a smooth cream. Take the spaghetti out 'al dente' (meaning they should be cooked but still a little bit though to chew) and put them in the pan with the guanciale (which should be cooked by now)and turn off the stove, mix them up a bit and add the cream (off the heat, if it's too hot the cream will clump up and look like scrambled eggs). Let it all rest for a bit and top it all with a bit of grated pecorino and pepper.

      Ps: some like to move the guanciale out of the pan before adding the spaghetti and add it at the end after the cream, not a fan of it but who am I to say it's wrong.

      • 2 months ago
        Anonymous

        Mostly correct except the sauce tends to turn out better if you make sure the guanciale is done and off the heat for a few minutes before you add the sauce, Use the heat from the pasta and the water instead which prevents it from overcooking.

        • 2 months ago
          Anonymous

          Yeah you're right

  13. 2 months ago
    Anonymous

    Carbs. That's your OMAD.
    No protein, no fat. Just carbs.

    Okay bro, good luck with that.

  14. 2 months ago
    Anonymous

    omad gives you diabetes, every single diet fad except vegtable oil avoidance is designed to cull the gullible retards who watch one dr berg video and belive everything on face value

    • 2 months ago
      Anonymous

      How do you know Omad gives you diabetes?

      • 2 months ago
        Anonymous

        He doesn't know shit about fuck, typical of mouthbreathers who can't use propper capitalisation and punctuation.

    • 2 months ago
      Anonymous

      Fasting promotes insulin sensitivity so I doubt that very much.

  15. 2 months ago
    Anonymous

    Just tucked into this bowl, cheers IST

  16. 2 months ago
    Anonymous

    I always scramble the eggs.

    • 2 months ago
      Anonymous

      Do you keep the pan on the flame when you add the eggs?

      • 2 months ago
        Anonymous

        No, last time I took the pan off the flame like 5 minutes before the pasta was done, but the residual heat in the pan and from the pasta was STILL enough to fucking scramble the eggs.

        • 2 months ago
          Anonymous

          Impossible, you are doing some other retardation
          Describe your cooking process and ingredients quantity

          • 2 months ago
            Anonymous

            >put 300g of bacon (I can't fucking find guanciale) in cold heavy steel pan
            >don't add any other fat or oil, use just whatever renders out
            >turn on medium heat
            >get water boiling
            >put in 300g spaghetti
            >grate 200g of pecorino
            >3 egg yolks + 1 whole egg
            >get some pasta water (half a cup max)
            >beat eggs
            >combine pecorino and eggs
            >add shit tons of pepper
            >remove meat from heat now
            >combine eggs and pecorino, slowly add some pasta water
            >strain spaghetti
            >immediately put them in pan
            >add egg mixture
            >stir
            >picrel it's my last attempt

            • 2 months ago
              Anonymous

              isn't it 3 whole eggs + 1 egg yolk?

              • 2 months ago
                Anonymous

                I've seen pretty much every combination of egg + yolk but traditional would be just 4 whole eggs I guess.

            • 2 months ago
              Anonymous

              Looks pretty good honestly anon.

            • 2 months ago
              Anonymous

              >slowly add some pasta water
              why? also don't strain pasta, just take it out of the pot and put it directly in the pan with the bacon (after u take the pan off the heat), stirr the pasta a bit to get the bacon mixed in, add the sauce slowly on top of the pasta and try not to get it to touch the pan until you start stirring the sauce and pasta together.

            • 2 months ago
              Anonymous

              It's good, but the macros are still shit. Not enough protein, high fat. Maybe good if you're bulking hard but still.

            • 2 months ago
              Anonymous

              >Bacon
              ngmi
              It's like 60% fat. Use Ham instead. Also, fuck your Nonna, add cream.

          • 2 months ago
            Anonymous

            >put 300g of bacon (I can't fucking find guanciale) in cold heavy steel pan
            >don't add any other fat or oil, use just whatever renders out
            >turn on medium heat
            >get water boiling
            >put in 300g spaghetti
            >grate 200g of pecorino
            >3 egg yolks + 1 whole egg
            >get some pasta water (half a cup max)
            >beat eggs
            >combine pecorino and eggs
            >add shit tons of pepper
            >remove meat from heat now
            >combine eggs and pecorino, slowly add some pasta water
            >strain spaghetti
            >immediately put them in pan
            >add egg mixture
            >stir
            >picrel it's my last attempt

            Oh forgot to add, I'm probably just inept and am fucking something up.

  17. 2 months ago
    Anonymous

    this is the perfect omad meal actually

    • 2 months ago
      Anonymous

      We fuckin eating fucking halal my brother!

  18. 2 months ago
    Anonymous

    You're all wrong but it's okay.
    The perfect omad is

    >sweet potatoes
    >eggs
    >red meat
    >beetroot
    >avacado

  19. 2 months ago
    Anonymous

    I tried making carbonara thanks to this post. It was pretty tasty.

  20. 2 months ago
    Anonymous

    [...]

    A-are the mods asleep?

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