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The other Snake

The other Snake

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Aug 19, 2016
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Per request, I was giving someone diet advice. Long story short, I said you can have meatballs, just make them out of 98% rather than 80%

Response was, what's the big difference? It's only 18% different.

For decades the FDA has required macros on the packaging and people still don't turn the products over?
 
Lizard King

Lizard King

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Sep 9, 2010
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Per request, I was giving someone diet advice. Long story short, I said you can have meatballs, just make them out of 98% rather than 80%

Response was, what's the big difference? It's only 18% different.

For decades the FDA has required macros on the packaging and people still don't turn the products over?
The difference is 90% flavor but that can be worked if you know how to make meatballs lol

If I do use 80 or 85, I bake them on a rack and let that fat drip out.

Not the point of your post, but my Italianess doesn't let me pass up a meatball post....
 
R

rawdeal

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Nov 29, 2013
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The difference is 90% flavor but that can be worked if you know how to make meatballs lol

If I do use 80 or 85, I bake them on a rack and let that fat drip out.

Not the point of your post, but my Italianess doesn't let me pass up a meatball post....
Whereas saw-jidge, otoh, is best with 50-60%, right Paisan?

I'm saying da Beads and doing da Stations this doesn't devolve into another macros thread :eek:
 
The other Snake

The other Snake

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93% seems to be the sweet spot for me. Love me some good homemade meatballs.
I hear ya. 98 hamburger even done on a grill is just a hockey puck in the end
 
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