Wednesday, October 28, 2009

Greg's Guide to Nutrition

Mark has recently been trying to gain weight, so today I shared with him some tips on how I have done so well in this field in the past. So I have decided to share with you all some of my nutrition tips.
  • Humans, like cows, have two stomachs. If at first you feel full, ignore the uncomfortable pains you are having and power through, continuing to eat. You will reach that second stomach and the second wind needed to finish your meal and the meals of those around you.
  • If at a restaurant that has a selection of steaks, do not order the small filet. That is unacceptable. I suggest a 16 oz. ribeye; however, if there is an option that is 24 oz. with a bone attached to the piece of meat, that should be your cut of choice. Also, don't be afraid to encourage a light eater at your table to share a porterhouse with you, as you will be able to enjoy nearly the whole steak.
  • Again at a steakhouse, to accompany your sizable cut of prime beef, you must order at least two sides. Ideally two different types of potato products would be suggested, e.g mashed potatoes and potatoes a gratin. However, it is acceptable to substitute mac and cheese for one potato product, especially if the mac and cheese has some sort of pork product included in its creamy deliciousness.

Tune in next week for suggestions on how to pick a good restaurant.

1 comment:

  1. What's that old saying:

    "Steak for show,
    Potatoes for dough?"

    Rookies down a big steak and think they've got it made. Pros just laugh and have a fifth baked potato.

    I'd like to see a "Greg reviews a new food" weekly segment.