It wasn’t very sweet at all. I’m sure there was some sugar in the sauce it was braised in, but it was far more savory than sweet. Way less sweet than like a holiday ham or something.
All the food posted in this thread looks 100 times better than the CRAP I’m eating these days (except when I’m paying more than 20 pounds or when I go to an Asian restaurant or when I cook my own stuff).
I’m not on a keto diet. I’m aiming for about 150g of carbs per day or lower, and will go higher when I exercise that day (like today). I will also aim for lower when I went overboard over a long weekend, when a race is coming up, etc. 15g of carbs is okay with me. That’s low carb for me. And that was breaded chicken, but it’s probably about the same (but it really isn’t a huge piece or anything).
Not bad at all. When I order a steamed cabbage side at the xiaochi near me, they always seem to give me the outside crappy fibrous leaves that you would normally throw away if you are preparing it at home. So in some cases I would argue the cabbage cost is basically zero.
Yeah, but in the restaurant business you calculate the food cost. The other costs you know mostly and try to keep it within a margin the way you still make a profit.
I’m about 0.5 kilos heavier than I want to be now. So I’m not really interested in keto. I seem to be okay with trying to keep carbs just moderately low most days with some cheat days thrown in (usually on days I exercise, so all is okay). Formosa Chang is actually a good place to have a moderately low carb meal. Taiwanese food at decent restaurants also make it fairly easy, IMO.
When you eat less and move more, your fat breaks down to 84% as carbon dioxide and 16% water. For 0.5kg you just need to breath out 420g of CO₂ and piss out 80g of water, more than you would usually.