/biz/ - Business & Finance

>>16271340
Sometimes one giant meal, sometimes spread out over a few hours, just depends on how busy I am really. I started at 400 lbs in February this year, right now I'm at 253 lbs and still going.

But bros check out sous vide cooking it's based as fuck and so easy anyone can do it. Perfectly cooked all the way through every single time, and because you leave it for a couple hours pasteurization happens and there's no worries about undercooking even with rare steaks. Can be done with other foods too, like right now I'm cooking some salmon. Also sous vide eggs are amazing, they're like hard-boiled except the yolk is still runny