We ended lecture around 11:30 for a 15 minute break before lab, so I barely had time to eat again! I didn’t get to the Fage, which is bad because it had been out of the fridge for 7.5 hours by the time I got home and I felt it was probably unsafe to put back in the fridge, so I tossed it 😥 But I had cherries , veggie sticks and a yummy sandwich .
Avocado , turkey , romaine , mustard , jalapeños on Rudi’s 7 Grain Flax bread :
But not having time to eat the Fage ended up being OK because it was meat tenderizing day, which meant stir-fry! The experiment was to determine which meat (pork, chicken, beef, tofu, imitation crab (?!)) yielded the juiciest stir-fry and how they impacted the color/flavor/texture of each dish.
My group was in charge of tofu, which tasted better than it looked! I promise!
I had a small taste of each of the other kinds (but didn’t taste the beef because I could see it was really tough). Clockwise starting at the 11: Crab, random broccoli, pork, tofu and chicken in the middle.
We also did a tenderizing experiment with broiled flank steak . We were in charge of using commercial meat tenderizer in contrast to using a tenderizing mallet, vinegar, pineapple and a control. I didn’t taste any of the steaks – not my style.
I also got in part of an assignment that was hanging over my head on campus, so that’s a good job done!
I’ve got 2 hours to study and then it’s back in the car for the night half. Hope Chem goes by quickly tonight.