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PaperclipPerfector  3d ago (text post)   1911 thread views

Small-Scale Question Sunday for May 3, 2026

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So in the spirit of small scale, what's for dinner tonight?

My wife was up tonight and made the following:

Regular onigiri with white rice

Pork-wrapped julienned carrots and green peppers with some sort of sour plum paste seasoned with salt and pepper. Sautéed so it was like a little roll of meat with vegetables inside

Some sort of kimchee vegetables that included celery sections. Was surprisingly good

miso soup (tofu, green onions, spinach)

tofu (kinugoshi or soft) in squares topped with thin sliced onions, sesame oil, and her family's soy sauce, which I'm told is noticeably different than that you can buy in stores

cucumber medallions and daikon radish and carrots pickled in some way

udon noodles topped with some meat and baby leaf lettuce seasoned in some way (I think the noodles were the main?)

I had all this with two very cold beers.

I imagine @Tretiak eating pizza topped in butter, how about the rest of you?

Just a quick snack at the moment. Lots of butter of course!.

That was before the two bags of Doritos I just ate, along with two Mountain Dews; :/.

How's the ticker? While dietary cholesterol is apparently not the bugbear it was made out to be for years, saturated fats are still considered a cause of atherosclerosis. Then there is the metabolic/blood glucose issue. Truly you should be studied.

I actually had a routine checkup about 8-9 months ago and all my lab values (including cholesterol) were taken. My doctor said my numbers were literally perfectly at the normal ranges. I’ve never felt unhealthy eating this way but I do feel anemic when I go off of it.

Are you dipping a mayo chicken sando into melted butter?

I always try and have our cook at work (bless you Alvin) saturate the bun and chicken in as much butter as possible but it becomes impractical at some point, because the bun then starts breaking apart; crumbling. So he’ll put the rest into a cup that I can dip the burger in. This time though he didn’t overdo buttering the bun too much I think. I added several salt packets to the meat before putting the mayo on, then dip the bun again in butter before I take a bite.

You belong in a museum.

He'll be well preserved.

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