Later On

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

Archive for the ‘Low carb’ Category

Argentinian wild pink prawns with leeks, peppers, and red chard

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Had this for dinner last night and it was very tasty.

I had 1 lb (454g) frozen wild Argentinian pink prawns, so I filled a very large bowl with water, dissolved about 1/2 cup kosher salt in it, and dumped in the frozen prawns to thaw. It takes a while, since the brine is immediately chilled, but the time is okay because brining the prawns ensures that they will be tasty and moist when cooked. (This is my routine practice with frozen shrimp or, really, any shrimp, since almost any you buy was previously frozen.)

While those were thawing in the brine, I prepared the vegetables:

2 leeks, 1 large, 1 medium: halved vertically, thinly sliced across
1 red bell pepper and 1 yellow bell pepper: chopped
1 big bunch red chard: stems chopped, then leaves as well
[some chopped celery would have been good, but I didn’t think of it]

I used my 4-qt All-Clad CopperCore sauté pan: wide-diameter, vertical sides. Heat the pan, add 2 Tbsp extra-virgin olive oil and then the leeks.

Sauté, stirring, and add a couple of good pinches of salt and several grindings of black pepper.

When the leeks start to soften, add the bell pepper and the chopped stems of the red chard and sauté a little longer.

Add juice of 1 lemon and the chard leaves, stir, and cover. Let that cook, stirring occasionally, for about 7-10 minutes.

Drain prawns, perhaps dry them a little with a paper towel, and add them, stirring them into the vegetables. Then cover and cook another 7-10 minutes.

Serve with good white wine.

 

Written by LeisureGuy

17 February 2019 at 8:07 am

Posted in Food, Low carb, Recipes

Managing Overweight and Obesity in Adults: Systematic Evidence Review from the Obesity Expert Panel

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A very interesting and thoroughly researched document of studies regarding diet and obesity. Even though it doesn’t consider LCHF all that good (see starting at page 59), my experience with a diet low in net-carbs and relatively high in fat has been good—see this post.

Written by LeisureGuy

17 February 2019 at 7:04 am

Posted in Food, Health, Low carb, Science

Thought-provoking video on obesity, diabetes, and diet—and why

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LowCarbUSA.com has a series of videos… well, here’s what they say:

Dr. Robert Cywes first spoke at our event in San Diego in 2018 and he was a huge hit.  Many people approached me saying it was the best presentation of the whole conference.  He states that his whole treatment philosophy is based on his understanding of obesity and diabetes.  We have embarked on a project over the next many weeks to capture everything that’s in his head in a series of videos called ‘Diabetes Understood’ which we then plan to turn into, what will be, an amazing book I’m sure. You can read more about him here.

I just watched the “Introduction” segment (see below) and I was struck at some of his insights. Watch just this first one and see what you think. And it’s worth sticking to it all the way through. Some interesting payoffs at the end.

Written by LeisureGuy

16 February 2019 at 11:30 am

We seem to have been misled about dietary fiber

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Not maliciously misled, but human nutrition is just hard to understand. I watched this 23-minute talk this morning with great interest, and I’ve updated my general advice concerning diet.

Dr Paul Mason obtained his medical degree with honours from the University of Sydney, and also holds degrees in Physiotherapy and Occupational Health. He is a Specialist Sports Medicine and Exercise Physician.

Written by LeisureGuy

16 February 2019 at 8:49 am

Breakfast this morning

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Before:

After:

Written by LeisureGuy

15 February 2019 at 8:34 am

The Salted Egg Is Asia’s Answer to Parmesan

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This is somewhat esoteric, but the writing is so damn good! Yi Jun Loh writes in Taste:

Imagine a flaky croissant, with its buttery laminations of pâte feuilletée and those layers shattering as you bite into it. Then out bursts oozy yellow custard, thick as baked Camembert, and just as rich. No, richer. A hearty saltiness washes over your tongue, immediately followed by a lingering subtle, sweet creaminess. This isn’t your regular Parisian patisserie-born croissant stuffed with almond paste—this is in my homeland of Malaysia, where we’re crazy about salted egg and add it to just about everything. Even croissants.

Cooking blogs paint it as a nifty, chef-y trick to try at home, and they’re not wrong—burying egg yolks in a tray of salt for a week and coming back to find little golden hockey pucks you can then shave onto pasta and risotto does make you feel like a poor man’s Ferran Adrià. But to use salted eggs as a mere garnish is like watching The Expendables for the character development—you’re missing the point.

The traditional method for making ham dan (Cantonese for salted eggs) dates back to the 6th century, and the process has remained largely unchanged. Whole eggs (usually duck eggs because of their fattier flavor), raw with the shell still intact, are left to soak in a 15 to 20 percent concentrated salt brine for several weeks. In places like the Philippines and Malaysia, you’ll find these eggs wrapped in a salted paste of clay or ash. Both methods operate under the same principle: With time, the salt penetrates through the porous shell, dissolving the strands of protein called albumin in the whites and solidifying the yolk, drawing out the Parmesan-like umami within.

In Chinese cuisine, salted egg is as common as garlic in stir-fries and red dates in soup. It gets smushed up and haphazardly mixed into plain congee, with its speckles of yolk providing little bursts of rich salinity. It also gets cooked into sam wong dan—a steamed egg custard made with chicken egg, salted egg, and century egg (a Chinese delicacy of alkaline-preserved eggs). But perhaps most iconically, these yolks of sunshine are found in mooncakes eaten during Mid-Autumn Festival. The luminous orange yolk not only acts as a foil to the saccharine lotus paste filling; it also serves as a reflection of the full moon that shines bright in the night sky during the festival.

Here in Malaysia, we mash the salted yolks to cook them down with sugar, curry leaves, and bird’s eye chiles on the stove, resulting in an aromatic, pasty sauce. And it’s this sauce that we’ve slathered onto every dish conceivable; its punchy, sweet-smelling savoriness gives dishes an umami quality reminiscent of cheddar-dusted pretzels or Five Guys’ cajun fries.

This golden custard has flowed like lava in Kuala Lumpur. It’s filled into baos, tossed into pasta and ramen like an Asian spin-off of carbonara, and coated on deep-fried scampis and squids. This sauce really takes no hostages, as it’s even poured onto burger patties, where the thick sauce clings to the meat like gloopy American cheese; served as a dip for crudités and fries, and folded into croissants and cakes, where the flavor of salted egg brings about a sweet-salty balance not unlike sea-salt-spiked chocolate.

Even in convenience-store snacks, salted egg gets treated like sour cream and onion powder. Walking through any supermarket aisle and you’ll find find shimmering illustrations of salted egg yolks emblazoned on packets of potato and cassava chips, boxes of pineapple tarts oozing with its custard filling, and salted-egg fish skins bearing mock warnings like “Dangerously Addictive” and “Sedap Giler,” a Malay slang phrase for “crazy good.” Most famously, the fish skins at Singapore’s Irvin’s—a snack company that solely manufactures salted-egg products—are known to sell out within two hours of opening, with tourists from China and Thailand flocking to their stands by the busload. . .

Continue reading.

Recipe at the link. Duck eggs because the yolks are enormous, I imagine. And we can get duck eggs at Pepper’s.

Written by LeisureGuy

14 February 2019 at 6:03 pm

The snow outside is deep and the day dark

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But I sit here in a warm apartment, a Scotch Mist at hand — well, a BC single-malt whisky mist (fill glass with finely crushed ice, pour over single-malt whisky, add a twist of lemon) made from BC barley, and the beef-shank-and-turnip stew with pot barley now cooked, and tasty, too. I have to say this particular single-malt, by The Odd Society, is really excellent.

It truly is proper weather for such a stew.

I just finished Russian Doll on Netflix last night. I enjoyed it.

Written by LeisureGuy

11 February 2019 at 3:58 pm

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