Later On

A blog written for those whose interests more or less match mine.

Busy day, personally

with one comment

Saw a psychiatrist and got my Genesight report. A few interesting findings:  The only anti-depressant that I should avoid is Wellbutrin, only one I should take is Pristiq (which is now available as a generic). (The antidepressant is purely prophylactic. In my last move—the first time I had seriously to downsize—I not only was depressed but (until the antidepressant) but had anxiety attacks, which I am sorry to tell you, are quite unpleasant. My hope is that getting on an antidepressant ind advance will preclude anxiety attacks.)

Pristiq is son of Effexor. Effexor consists of such a substance that, when metabolized, produces substance beta, which has an antidepressant effect. Pristiq is essentially consists of substance beta. It’s a tablet with a thin rubbery outer coating that has in it a single small hole: voilà! time-release. The psychiatrist said he has some patients using the generic and it works fine.

Since Pristiq does not depend on a metabolizing pathway, it’s in the “green” part of the report for everyone: any metabolizing deficiencies are irrelevant: it’s pre-metabolized.

My folic acid conversion function is normal (the folates are essential in the neural-signaling system), but a guy I know had his folic acid conversion in the red zone, which meant taking folic acid supplements would be meaningless: the problem he has in converting the folic acid to usable form is not solved by giving him more to convert. So he now has a prescription for pre-converted folate (I’m starting to see a pattern). However, if you are in the amber zone—able to convert some folic acid to folate—I think a good idea would be upping the green leafy vegetables. (Tonight I am having red kale, a red leafy vegetable, with shallots, garlic, olive oil, and—get this—fig balsamic vinegar: Enzo’s Table has some specials.)

A really great documentary: Inside Job, narrated by Matt Damon. Available on Hulu, rentable on Amazon.

An interesting report from The Wife. I made this recipe by Julia Reed again, and did it right after a rewrite (in Paprika Recipe Manager) of the method:

Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.

Remove chops to a platter and pour off most of the fat. [In fact, there was not much fat. – LG] Add green onions or shallots and cook over medium-high heat until softened, about 1 minute.

Add WINE and bring to a boil, scraping brown bits off the bottom.

Stir in the STOCK and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 minutes.

Remove the chops to a warm platter; cover with foil to keep warm.

Raise the heat and boil pan juices to reduce by half, about 2 minutes.

Add CREAM and boil 2 minutes more, until sauce reduces a bit and thickens.

Remove from the heat and whisk in MUSTARD and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

That revision showed me more clearly the sequence of additions, and tonight it’s much better.


The “Raise the heat and boil pan juices to reduce by half, about 2 minutes.” is totally bogus. I must have gone 8 or 10 minutes, possibly more to reduce the volume by half.

I complained, as is my wont, to The Wife, who surely understands all that escapes my grasp. “Fear not,” she said. “It is a scam.”

As she explained, on-line recipe writers don’t want to write something like “Caramelize onions by stirring very frequently over medium heat for 40 mintues.”

Instead, they write “Caramelize onions by stirring very frequently over medium heat for 10 minutes.” They know it’s wrong as well as they know the sunk-cost fallacy (aka the Escalation of commitment) and as well as they know that if the recipe includes “Raise the heat and boil pan juices to reduce by half, about 15 minutes,” that half (or more) of their readers would not try the recipe. So, not to put too fine a point on it, they lie. They assume the reader will realize that the important point is “reduce by half,” not “2 minutes.”

And indeed, once I had the bit in my teeth, I reduced that sucker, regardless of time. And it’s very tasty. Indeed, when I tasted it, my immediate impression was, “This is an expensive-restaurant dish.” Really remarkably good. But change “2 minutes” in the above to “12 minutes.”

And, BTW, I found the 2 tablespoons of Dijon mustard (instead of 1) tasted better to us.

Written by LeisureGuy

31 July 2017 at 7:46 pm

Posted in Food, Low carb, Recipes

One Response

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  1. Sorry, but I can’t read certain recipes without the movie “Red 2” popping into my head.

    Specifically that scene where the Bruce Willis character asks “Marvin” (John Malkovich) why he has a man trapped in the trunk of his car:

    Who is it? Marvin

    He’s a Senior Director of Military Intelligence. I’ve been caramelizing his onions for a couple of days.

    Caramelizing how?

    With three tabs of acid and a lot of rats.

    The movie has its moments but is not as clever as the original (“Red”) which, if you haven’t seen, is worth a look. Great cast.


    1 August 2017 at 7:44 am

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