Food times

This weekend I planned on a bunch o’ bike riding, which included one day with Alex Cox and probably the Exeter ride on Sunday.

GENERALLY, all of my bike riding energy comes from pre-ride french toast (or pancakes) and mid-ride Snickers bars (unless I’m racing then it’s…still Snickers bars, but sometimes Clif bars). But both cost money, and rice is CHEAP. I had a bunch of rice cake thingies this one time when Ted and Tim tried to kill me, and they were good.

However, they pretty much fell apart in my hand while I tried to eat them, which usually resulted in me shoving the whole thing in my mouth and almost choking. And I didn’t really think they could hold up to a couple of hours in my jersey and not disintegrate into a pile of rice and other ingredients.

So I modified this recipe slightly – instead of SCRAMBLING the eggs and mixing them into the rice in a baking sheet, I mixed the eggs (and soy sauce…more about my ingredient choices later) into the rice, greased a muffin tin, and made WATT CAKES (or, that’s what I called them when I texted a photo to Alex).

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Put them in the oven at 350° for…20 minutes or so and BLAMMO. Pretty sturdy little cakes that held up very well during our ride. At mile 80 or so, they were still totally together and hadn’t disintegrated into a rice pile!

All told it probably took 20 minutes to prepare (that’s counting the time to cook the rice). Way better than spending $1 on one Clif bar.

A few things I’ll do differently (probably on Thursday night so I can have them for our Bicycle Riding Team Adventure Weekend):

  • Lower temperature and longer – The top was a bit crispy, the inside sort of soft. I’d like it to be SOLID, but kind of soft, so that if I accidentally inhale a grain of rice it’s not like there’s a tiny knife flying through my respiratory system.
  • MORE STUFF IN IT – I didn’t have any veggie sausage and I brain farted on putting…anything else in them. So they were very bland. Alex spiced it up with some agave nectar at D Squared, so that was good. Round two will include veggie sausage and shredded cheddar cheese in the mix that goes into the muffin tin.
  • Maybe chocolate – Might make some with chocolate inside. Yes.

I should do the math on how much they cost per calorie unit…likely way better than anything you can buy!

4 thoughts on “Food times”

  1. Did you use the Calrose rice he recommends or something else? Looks long grain. With the baking I would think it wouldn’t matter to use sticky rice.

      1. Cool. I tried the stock recipe with the recommended sticky rice, and it was better than basmati/jasmine/etc but still so crumbly that the act of biting resulted in as much cake ending up on the floor as ended up in my mouth. This shit is the top of cool.

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