As somebody who enjoy cooking I created this thread to show what I sometimes eat. Maybe others wanna join and show their skills on the panhandle. If it is just a sandwich, you can also share. Maybe an inspiration for some people here who don't/never cook by their own and also interesting what people from different countries would eat on a game day. Rules are simple: just meals cooked/made by yourself (no restaurant, take away or dishs by wife, gf, mom...) just meals you would eat on game day (previous or past badminton) no convenience food, fast food and up to a degree healty only own pictures, no instagram copy and paste foodporn or links link one member who maybe would enjoy your dish So I will start with a very simple dish. Rice and my version of Dhal with a salad of cucumber and radish. I think @swsh would eat with me!?
Haha I definitely would! The Dal looks awesome! Since I'm playing everyday now, I generally tend to wake up at 6:30 and grab 2 bananas with black coffee 1.5 hours before the game. More caffeine and more bananas depending on the session. Do have some post game food tho. Quickly whipped up chilli chicken (75g protein) + Fillers - Dal, Spinach, Bittergourd Subzi & Paranthas I think you wouldn't mind the meal besides the bittergourd @ucantseeme Almost all my other creations are "junk" food haha. Indian Chaat, Samosas, Gol Gappe etc.
Funny. I eat often also 2 bananas with coffee or darjeeling (both with milk) in the morning when I need to play in the morning.
First of all, what a great idea to start this thread! A couple of weeks ago I made a braised beef shoulder with beer sauce and original schwäbische Spätzle. Don't bother if you're not from Germany and don't know these. The result was amazingly tender and our little one licked the last drops of sauce from her plate: Happy drooling everybody!
Look like more like Knöpfle instead of Spätzle? What kind of beer have you used? I use often Alt vor my Rindsrouladen. But would you hit the court after that?
Are you seriously want to get into a Spätzle-discussion with a native Allgäuer? Actually, it highly depends on the region if you call those Spätzle or Knöpfle and there is a lot of tolerance to whatever you call it around here. I've just done some googleling and it seems like we live in a time in which every little issue is turned into a religious-like discussion. I was using a local "Helles" but i was thinking about using a dark one next time, or maybe even a Weizen? I think that using local ingredients is important and gives the dishes that personal flavour. But interesting that you are using beer for Rindsrouladen - around here (or at least in my Mom's recipe), it's all about red wine. Oh, and I have to correct myself - it was not the beef shoulder, it was meat from the "thick flank" (Nuss in German). I changed that from the original recipe due to recommendations by my trusted butcher. Okay... that sounds weird... Court? I would warmly recommend to rather hit the couch for a decent nap after that. And the mandatory beer that goes along with the meal.
No, just asking. I never made Spätzle by my own and only know the long ones. I'm not an expert for south german cousine. I also used redwine for Gulasch and Rinderrouladen in the past. The dark and malty beer fits nice and since I always serve Rotkohl which I also make with redwine, I like to have different flavours. Give it a try. But also Rouladen depends on region and can turn easily in a religious-like discussion.
Oh yeah. Should I dare to even touch the question "Potato salad - with Mayonnaise or not?"... I figured that especially dark beer fits in nicely in many cases to replace red wine, so I'll be checking that out on Gulasch and Rouladen next. Although I have to admit that the sauce of my Mom's Rindsroulladen is out of this world and I'm failing miserably to copy it. Even if I literally follow her recipe step by step, the end result is not the same. Then that should definitely be on your list. All you need is a Spätzlehobel like this or this and a basic recipe for the (super easy) dough (that is =>my bible) and some arm strengh. I always use normal 405 flour, so don't bother with getting special flour. Oh, and it's good workout as well. The only thing I really hate about making them is to clean everything afterwards. A pro tip there: Never use warm water to clean the tools since that will make the dough extremely glue'y.
There is only one true answer. WITHOUT!!!1!!!!111 Thanks, but if I would be a fan of Spätzle I had made them by my own before. My grandma made them always like that way. So maybe that's the reason why I'm used to the other shape. Never had love for them. Knödel is a different topic.
That makes me a little sad... The ones that your grandma made are not my favourite version too though. Many times you end up with rather big junks of dough in your mouth. But of course, everything comes down to personal taste. But Knödel are great too, hands down. HELL YEAH!!!11!1!
@s_mair maybe we can shift our german food conversation to our pm boxes. I will continue with rice, crispy tofu, chili sauce, yogurt-garlic sauce and pan-fried zucchini, onions and bell pepper with low fat cheese. Hopefully some more people will join. @Ch1k0 would you eat with me?
Rofl sure why not. Although I don't mind German cuisine either. Just don't drink me under the table. Sent from my SM-G975F using Tapatalk
I don't play these days but it's one of my favourite post-badminton-session meal. It's not real ramen. It's close to impossible to do at home but it's still a homemade chicken broth I do in big quantities when I feel like it and keep in the freezer. Then I add toppings, usually vegetables I marinade, here bamboo shoots, leeks, scallions and bean sprouts with some thin slices of meat char siu style and a soft boiled egg. It's a small sized portion because I eat before playing too, usually a pasta based light meal. Since it's mainly toppings, it's fast, I come home from the session after a 30 min drive around 11.30 pm and I boil some of the broth, add in some wheat based noodles (better to cook the noodles separately but I'm lazy to wash 2 pots at this point) and add any toppings available. Quick, healthy and tasty . I alternate between Japanese and Mediteranean diet, both being healthy and my kind of taste.
I've just realized that I completely overread and hence ignored this rule. What I'm wondering though - are you all seriously eating that much low-carb veg based stuff before going on court or even starting into a tournament day? For me, that is a clear no go since it lacks the needed low-level carbs that muscles need to perform. And personally, low blood sugar is my most feared nemesis. Besides, I would be farting like a race horse after a big plate of mainly vegs, rice or broth and then jumping around on court. Might be a different thing post match day, but I'm also more into easily digestible carbs & proteins at that point. Also, I have to admit that I have zero motivation and mental capacity or inspiration on a match day to spend time in the kitchen. So my deepest respect for the deliciously looking stuff you've created there. But on a match day, I would for sure enjoy your company, but I would rather be eating something else I'm afraid. I'll be adding some pics of my typical pre/post workout meals, but I'm afraid they won't be remotely that instagram'ishly good looking.
Depends. League games start here at 6 pm. I played also tournaments in the evening. Starting around 5 pm or in the afternoon starting at 1pm. Depends in discipline. Mixed doubles seldom starts in the morning here. It's very personally but I get through a tournament best and feel most comfortable when I eat not much on the day. I must be very careful with sugar or easy carbs. Too much and I get sleepy. If I need to play in the morning I eat a very small oatmeal and banana and eat during a tournament 1 banana, a half to a full nature valley oat bar and drink water, isostar and some coke with extra caffeine. My carbo loading routine begins before a tournament. Normally 1-2 days before with pasta, rice, potatoes, oatmeal. I reduce the protein a bit at this time. I eat the biggest portion of protein after exercise. Not before. We can expand this thread to carbo loading meals, if you like. So I will post a carbo loading meal next time. Each meal I posted had around 70g carbohydrates and 30g of protein. I eat half my life vegetarian, so maybe my body is used to it. I'm always a bit nervous before tournaments or match days. I hate waiting and thinking. So I do some cooking be divert and I can relax. I always get up early on these days and can't sleep to 30 minutes to pick up. My meals just take 30-40 minutes in the kitchen. I also do meal prepping for 2 days or have something in the freezer. I would really enjoy to see your typical pre/post workout meals. I like inspiration and will try them on a training day.
Great combination and an awesome quick breakfast! People always look at me weirdly when I tell them I like black coffee and bananas for breakfast. It's on the other side of the world, but finally there is somebody who gets it. We're not gonna talk about my dinner tonight, because of... Spoiler: REASONS Dinner yesterday after coaching (would eat it after playing, too) ... A small amount of pasta with arugula (rucola) pesto (arugula, olive oil, walnuts, garlic, salt, pepper, chili), some tomatoes, and some goat cheese. Don't know whom to tag... should be somebody who likes goat cheese and doesn't mind garlic. First of all, there's a lot of carbs stored in your body, mostly inside the muscles and the liver. Then, it's a question what your body is used to. Then it's a question of what you do, how much energy you need for that, how it's processed in the muscles and what the muscles are used to take to fill that up again, which - again - depends on many factors. I would recommend to not eat too many carbs before playing. Eat some ("slow") carbs with proteins and vitamins after the exercise, have bananas with you to eat in case you need to counter low blood sugar, but don't be scared of it. That's off-topic and I assume there's a thread out there about this... If not, it might deserve one... with a solid introduction going into some basics of nutrition, energy storage in the body and processes in the muscles under different loads. If there an expert out here, please do it, if not... I might have some time in the next weeks if somebody is interested.
I would definitely be interested in that. My "routine" in that regard mostly relies on previous trial & error experiences and some basic nutrition knowledge. I found that I'm functioning best after having oatmeal or (even better) a decent bowl of Bircher Muesli with fruit before match day and whatever floats my boat afterwards. I'm basically never playing two days in a row, so recovery is not a top priority for me there. After coming home from evening practises, I started to really enjoy some greek yoghurt with honey these days. And a clear +1 for bananas and coffee making a great couple for a quick and easy breakfast!
@speCulatius goat cheese and garlic are two of my favs. Please always link a different fellow user to keep the thread going and more people posting dishs which could be very interesting. it's some kind of invitation to join. thx. 4 hours before training: small portion of pasta (80g dry) with tofu bolognese and melted feta cheese (low fat) and a salad (radish, cucumber out of my garden, beetroot) @visor would you eat with me?
