It’s got the low-down on how this whole project started and where it’s headed…as well as some shit about being dirt poor and living with way too many bro-mates in a 2 bedroom apartment trying to make the best of ramen and easy-mac. RADICAL!

What’s Cookin? Man Made Dude Food | Socialtik Mag

So, I had fresh tortillas, NOW what? I did what any self-respecting man would have done: made a quesadilla. HELL yeah.

Here’s THE way to make homemade flour tortillas. It’s really a conglomeration of a few different notes and recipes that I found. It’s fairly messy, but worth it!

NOTE: Makes 12 tortillas: 114 Calories, 2g Fat, 19g Carb, 3g Protein.

Cook Time:
30 min

Ingredients:
2 1/4 cup flour (all purpose white or whole wheat)
2 tsp baking powder
1 tsp salt
2 tsp vegetable oil (or olive oil)
1 cup hot milk (use skim, if you have it, but it will all work)

What You’ll Need:
1 skillet
1 place to roll tortillas out
Rolling pin (or other cylindrical object – I used a can of Pam, seriously)

Reference Photos:

Directions:

1. Combine all the dry ingredients.
2. Put the 3/4 cup milk in the microwave for 1 minute.
3. Add 2 tsp oil to the dry ingredients.
4. Slowly add the warm milk while you stir. Continue adding to the dough mixture ’till the dough comes away from the bowl and forms 1 ball. You may not use all of it, possibly closer to 3/4 cup.
5. Spread a thin layer of flour over a surface (I used a cutting board) to roll the tortillas out on.
6. Take out the dough and put it onto the floured surface. Fold it in half and press into it a few times (also known as “kneading“).
7. Pull off some dough and roll it into a ball. Make 12 small balls of dough.
8. Roll out the tortila (about 6″ in diameter).
9. Heat the skillet. Put the tortilla on for about 30 seconds a side.
10. While one cooks, roll out the next one, and so on. Remember to flip the tortilla on the skillet after 30 seconds. By the time the one on the skillet is done, you should be done rolling out the next one.
11. TIP: each time you finish rolling out a tortilla, add some more flour to the board before you start the next tortilla.
12. Place on a paper towel as they finish, stack them to keep warm. DONE!

So warm, so fluffy, so awesome. Enjoy, dudes!

Here’s a simple way to prepare them on the same grill on which you’re already preparing the rest of the meal – lets hear it for multitasking!

Nutritional Info Makes 4 servings: 134 Calories, 6g Fat, 19g Carb, 3g Protein.

Cook Time:
15 min

Ingredients:
4 frozen corn on the cob
2 tablespoons butter
2 tablespoons minced garlic
Black pepper
Salt

What You’ll Need:
Tin foil
BBQ/Grill

Reference Photos:

Directions:

1. Lay out 4 square sheets of tin foil (about 1 foot x 1 foot). Place a corn on the cob in the center of each square.
2. Spread some of the butter on the top of each corn on the cob.
3. Spoon about 1/2 of a tablespoon of the minced garlic onto each corn on the cob. Sprinkle with salt and pepper, to taste.
4. Wrap it up tight and place them on the grill on high heat for about 10 minutes.
5. Unwrap the corn and place each cob directly on the grill for another 5 minutes, flipping every minute or so.
6. Take them off the grill and serve!

Enjoy, dudes!

Here’s some scientific truthiness to the age-old question, “How do you cook a burger?”

J. Kenji Lopez-Alt over at The Burger Lab scientifically tests the methods that I’ve described above, as well as many others in the article, and what they find may surprise you:

Flipping your meat multiple times produces meat that’s noticeably more evenly cooked (there’s about 40% less overcooked meat in a burger flipped every 15 seconds vs. one flipped once), browns just as well (just don’t expect distinct hash marks), and to top it all off, ends up cooking in about 2/3rds of the time. Faster and better? You betcha!

The multi-flippers win! Sure, you lose out on those delicious hash marks, but a better-cooked burger in 2/3 the time? That’s a win. And now you know…

via: The Burger Lab: How Often Should You Flip a Burger? [Serious Eats]

Nutritional Info Makes 2 servings: 213 Calories, 9g Fat, 1.7g Carb, 24g Protein.

Prep Time:
30 min-1 hour (marinating time)

Cook Time:
12 min

Ingredients:
2 chicken breasts
3 tablespoons soy sauce
2 tablespoons cooking sake/rice wine
1 tablespoon minced garlic
1 tablespoon olive oil
1 TEASPOON chili flakes

What You’ll Need:
1 bowl
1 pan (or grill)

Reference Photos:

Directions:

1. Mix the soy sauce, sake/rice wine, olive oil, minced garlic, and pepper flakes.
2. Put the chicken breasts in a freezer bag with the marinade and let it sit in the refrigerator for 30 minutes to 1 hour.
3. Heat a pan to medium high heat. Place the chicken in the pan (but don’t pour the marinade in). Sautee chicken breasts for 12-15 minutes, flipping once (that’s about 4 or 5 minutes a side, for all you mathematicians).

That’s it! Serve with some solid complex carbs, like brown rice or a potato (withOUT the butter and sour cream) for a true bodybuilding meal. You’ll be Ronnie in NO time, but for the rest of us dudes, lets leave Sammi Sweetheart at home. You know it’s never gunna work.

Enjoy, dudes!