Later On

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

Archive for the ‘Low carb’ Category

Braised beef short ribs

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I do follow a whole-food plant-based diet on the whole, but occasionally I have a hankering for something not included in the diet. It started with watching a video by Chef John of FoodWishes.com, and then I found a video whose technique I liked better (and made more sense to me) by Helen Rennie. Moreover, in the notes to the video on YouTube, she provides the full text of the recipe.

Obviously, I’m not making six pounds. I just got 3 shorts, though after seeing them in the pan I’m using (2-qt All-Clad d3 Stainless sauté pan), I think that if I ever do this again I will go with 4 short ribs which would fit the pan better.

UPDATE: The parchment-paper lid worked much better than I expected. It occurred to me that you could avoid the boiling problem by cooking at 200ºF for 6-8 hours. Also, a fat separator obviates the need for refrigerating overnight. It was very tasty with tarragon mustard and horseradish (and the rest of the red wine).

Here’s her video:

Written by LeisureGuy

6 April 2021 at 3:28 pm

Does a low-carb/ketogenic diet help diabetes? or make it worse?

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As it turns out, a low-carb/ketogenic diet can reduce diabetes symptoms (high blood glucose readings) — as aspirin can reduce a fever — while having no effect on the disease — as aspirin will not cure pneumonia. In fact, it’s even worse: a low-carb/ketogenic diet can reduce the symptoms while making the disease worse. It is an example of “bending the needle”: responding to a dangerous situation, where the needle on the gauge has moved into the red zone, by bending the needle so it’s no longer in the red: not really a solution and can lead to disaster.

Watch this brief video (and persist through the awkward metaphors in the middle: he does return to study results).

And for a more detailed explanation of how a low-carb/ketogenic diet has detrimental effects on one’s health:

Written by LeisureGuy

28 March 2021 at 6:42 am

The next time you have breakfast in a restaurant that offers eggs any style, order this

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Narration is in French, so I turned on subtitles. As she notes, you can make it with fewer eggs (in which case a small skillet might be desirable).

Written by LeisureGuy

28 February 2021 at 2:17 pm

Is the World’s Best Butter Worth 50 Dollars a Pound?

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We’ve been having a butter discussion here because of the relatively low quality of Canadian butter, something that is possible (and possibly encouraged) by a lack of competition due to Canada’s stringent import controls on dairy. Those import controls do some good (for example, keep out cheap plentiful boving-growth-hormone-saturated daily from the US that would decimate Canadian dairy industry), but also some bad (for example, keep out really superior butter from France, Ireland, and England so that poor-quality butter can thrive in the market). See this article for a discussion of some of the issues. (For example, Canadian dairy farmers feed hydrogenated palm oil to their dairy cows to increase the fat content of the milk.)

But what about really great butter? Alex Halberstadt wrote a good article about it in Saveur in 2017. The article begins:

If you’ve never been in the presence of a day-old calf, they happen to be disconcertingly large. Recently I followed one—the color and size of a golden retriever—as it stumbled around Diane St. Clair’s barn, bleating loudly. Rain pounded on the roof, my boots were spattered with mud, and my neck ached after a five-hour drive. But it hardly mattered. I’d come to this sparsely populated corner of western Vermont to taste the country’s most sought-after butter.

In a tiny creamery just off the barn, St. Clair reached into a refrigerator and took out a pound of her product—four dandelion-yellow balls in a large Ziploc bag. A former New Yorker with no experience in food production, she began making butter almost by accident, after buying a pair of Jersey cows. Wanting an expert opinion, she mailed unsolicited samples to Thomas Keller; he called back to say he wanted to buy all of it, and eventually asked her to acquire more Jerseys. These days, outside several fine-dining restaurants, St. Clair’s Animal Farm butter is only available once a year at the Middlebury Natural Food Co-op and at Saxelby Cheesemongers in New York. The butter comes in the same Ziploc bag, costs $50 a pound, and sells out within hours.

For most of my life I’ve been preoccupied with butter. Of course there are those culinary Bartlebys who believe it to be nothing more than a baking ingredient or, worse, a condiment. Nutritionists continue to dispute its merits. Oh, I could tell you that Tibetans make it into sacred sculptures and the ancient Finns were buried alongside barrels of it, but I won’t. I will tell you, though, that for diehards like me, butter is the purpose of mashed potatoes, scones, and summer corn, the reason that bread exists, the very fulcrum of eating. What moves me about butter is that unlike cheese or pastry, its essence isn’t confected but comes directly from the land. Elaine Khosrova, the author of Butter: A Rich History, described it to me as “a pure presentation of man, land, and beast.” Like oysters and wine, it’s one of the perks of being born on this planet.

My obsession with butter began among identical rows of tenements on the outskirts of Moscow where I grew up in the late 1970s. The groceries in our sparsely populated supermarket aisles ranged from unexciting to barely edible; one of the few exceptions was the fresh rye bread sold every morning in bakeries across the city, especially the dense, chocolate-hued loaves topped with coriander called Borodinsky. Naturally, they required butter. This became the best part of my midday meals, eaten in the school cafeteria under portraits of jowly Politburo chiefs. The slightly sour bread was the foil for the Platonic butter of my memories that opened with bright, creamy sweetness and, after a tangy sour note, faded in a long, lightly nutty finish. The mouthfeel was firm and unctuous but never greasy.

Somehow, as an adult, I began to forget butter. I ate supermarket brands and assumed that my longing was a figment of childhood nostalgia. Then, several years ago, while in Reims, I tasted a butter that obliterated the memory of the very worthwhile Champagnes on the table. It was made by Jean-Yves Bordier in Brittany, and was not imported to the United States. But the experience of Bordier stayed with me. In time, it ignited a determination to recapture the taste I remembered.

Finding a stand-in for the bread of my childhood took no time at all. The crusty miche from Bien Cuit, a bakery near my home in Brooklyn, was a delicious substitute for the Borodinsky. But replicating the butter proved slippery and enigmatic. First, I visited New York’s Russian-Jewish enclave, Brighton Beach, for several specimens made in the land of my birth. I found them in a store with smooth jazz on the speakers and the delightful name of Gourmanoff. Unfortunately, these items turned out to be mixtures of butter and vegetable oil with the texture of margarine. Premium and imported brands from the grocery store didn’t approach the experience I remembered either. Most tasted waxy, grainy, or dull, with no discernible finish.

I knew it was time to get serious. So, several months ago, I delved into the surprisingly contentious thickets of butter connoisseurship. I wanted to understand what drove the most obsessed of its producers, and which criteria they prized. I ate more of it than might be medically advisable. I’d assumed I knew my butter, but here’s what I learned: Sometimes the thing we love is the one we know least of all.

The further I waded into what makes for great butter, the less tractable my search became. Many aficionados insist that culturing—the extra step of allowing the cream to ferment before it’s churned—is the key to deep flavor. Certainly the best cultured butters (sometimes labeled “European-style”) possess a subtle tangy note that can add complexity, but the process does not assure a superior product. Some of the butters I enjoyed most happened to be of the uncultured, or the “sweet cream,” variety.

Some brands tout fat content as the key to quality and print it prominently on their labels. In the U.S., federal regulations require butter to be at least 80 percent fat, a level some insist is too low. But to my surprise, several expensive high-fat butters tasted bland and oily. “As you ramp up fat content, you squeeze out more milk solids,” explained Aaron Foster, owner of the Brooklyn specialty food shop Foster Sundry. “The fat itself is relatively mild, so you get richness at the expense of flavor.”

Then there is the dilemma of salting.  . . .

Continue reading. There’s much more.

I should note that this is a PSP (public-service post), since I personally am not eating butter these days. But I know that many readers do, so I thought this would be of interest. (If you also eat ham, check out this video.)

Update: Continuing the butter exploration, read Kristy Mucci’s Saveur article from May 2018:

I’ve been doing personal butter research for years: Several years ago I had butter in Paris (of course) that stopped me in my tracks, and since then I’ve been trying to find anything else to measure up to it. I’ve done several taste tests, I’ve made butter (cultured and not) from every good local cream I could get my hands on, I pick up any new-to-me butter I see, and after all that, I am convinced that there is no better butter in the world than Le Beurre Bordier. Maybe I’m extra sensitive to good butter because I grew up with those spray bottles of the I Can’t Believe It’s Not stuff, but I know I’m not alone in my aggressive enthusiasm. Once you experience the Bordier jolt, you’re changed. You’re hooked.

I know plenty of people who’ve smuggled it back from trips to France, who ask people to smuggle it back for them, and who try to stretch out their contraband butter bricks for as long as possible (and I’ve done all of those things, too). I’ve even gone so far as having it overnighted from a friend in Paris. It’s that good. Bordier recently started popping up in a few restaurants in New York, and it’s now being sold at Le District in New York City’s Financial District, which means you no longer have to stress out about getting it through TSA.

What makes it so special? If you ask the man behind the butter, Jean-Yves Bordier, he’ll say something modest like, “I haven’t invented anything new, I use old methods that respect the land, the animals, and tradition.” Actually, he’s said exactly that—isn’t it delightful and vague and French-artisan-sounding? But the thing Mr. Bordier doesn’t seem to be aware of is that his product makes you look at butter in a completely new way. It’s not just a mildly flavored fat that’s fine on bread, or good to bake with, or extra tasty when it’s browned; it’s a completely special ingredient in it’s own right, this butter can be appreciated the way a good cheese is. It’s got so much character, the texture is noticeably elegant, and once you get some of his flavored butters, you realize this guy is like Willy Wonka for adults who like good food.

The importer who is bringing Bordier to New York sent me some up-close-and-personal intel from a recent visit to the Bordier workshop. Here’s what I’ve learned about how the best butter in the world is made.

It starts with the milk: Bordier only sources milk from local small farmers who use the best farming practices. The cows responsible for Bordier live lovely lives grazing on grass and flowers, and enjoying their environment (no overcrowded and unpleasant factory farms for these guys).

They take their time: A typical brick of butter is made 6 hours after the cow is milked. It takes Bordier three days. For a lot of that time, the cream is culturing and developing flavor.

They knead differently: Regular butter is made on a large scale, in a factory setting that produces a lot of product at high speed. Bordier has a special wooden machine (only one!) called a Malaxeur that the butter is kneaded through, at a slow speed, for a specific amount of time—kneading time depends on the season, but it can be as long as 30 minutes. They say it helps develop . . .

Continue reading.

Written by LeisureGuy

20 February 2021 at 4:51 pm

Grilled spiral sausage with Basil-Garlic Mayo

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Two videos that go together.

Details (amounts, ingredients) here.

Details here.

Written by LeisureGuy

12 February 2021 at 10:45 pm

3-D printed meat and (vegan v. whole-food plant-only)

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A vegan is not the same as a person who (like me) follows a whole-food plant-only diet. For one thing a vegan generally puts a high priority on animal welfare and will (for example) not use products derived from animals (no leather shoes, belts, wallets, or handbags, for example, and no wool sweaters or shirts or socks). The WFPO person is focused on food, not attire, and their primary concern is health.

One effect of this difference is that vegans will eat many foods that a WFPO person will avoid — namely, foods manufactured from refined ingredients using industrial processes. In fact, in a typical supermarket there’s often a whole section of such highly processed foods specifically marketed to vegans — imitation meat (“field roast,” for example), imitation cheese, and the like. These are about as far from whole foods as you can get (and, oddly, they are sold at Whole Foods despite the market’s name).

So now we have manufactured meats that do not involve killing animals but instead are made by cultivating animal muscle and fat cells and printing them to make a steak. A vegan (preumably) could happily eat such a steak — no animal suffering involved — whereas a WFPO person will avoid them because, despite the absence of animal slaughter, the food still is high in (for example) saturated fats and in its effects on IGF-1. 

It will be interesting to see how this new food plays out in practice, but it certainly strikes me as vegan-acceptable.

Laura Relley reports in the Washington Post:

An Israeli company unveiled the first 3-D-printed rib-eye steak on Tuesday, using a culture of live animal tissue, in what could be a leap forward for lab-grown meat once it receives regulatory approval.

During the coronavirus pandemic, alternative protein products have soared in popularity, prompting nearly every multinational food corporation to hasten to bring its own versions to market. Frequently plant-based products have been patties or processed nuggets — “everyday” foods easier for companies to produce — that aim to ease the climate effects of the worst offender: Americans eat nearly 50 billion burgers a year, according to the U.S. Department of Agriculture.

Aleph Farms’ new 3-D bioprinting technology — which uses living animal cells as opposed to plant-based alternatives — allows for premium whole-muscle cuts to come to market, broadening the scope of alt-meat in what is expected to be a rich area of expansion for food companies.

Several other companies are sprinting to capture what is expected to be a robust appetite for what is often called “cultivated meat.” San Diego-based BlueNalu has announced its intent to bring cell-based seafood products to market in the second half of this year; Israel-based Future Meat Technologies and Dutch companies Meatable and Mosa Meat aim to have cultivated meat products in the market by 2022, each with proprietary methods of growing meat tissues from punch biopsies from live or slaughtered animals.

But the lack of a regulatory framework could stymie the companies’ race to market. In December, Israeli Prime Minister Benjamin Netanyahu became the world’s first head of state to eat cultivated meat, and that same month Singapore became the first country in the world to grant regulatory approval for the sale of cultivated meat. It remains unclear when other countries will follow suit. In the United States, the Food and Drug Administration has not set a date for when it will rule on the matter.

The new meat-making process, developed with research partners at the Technion Israel Institute of Technology, prints living cells that are incubated on a plant-based matrix to grow, differentiate and interact to achieve the texture and qualities of a real steak. It has a system similar to an animal’s vascular system, which allows cells to mature and nutrients to move across thicker tissue, resulting in a steak with a similar shape and structure to traditional cow tissue before and during cooking.

“It’s not just proteins. It’s a complex, emotional product,” says Aleph chief executive Didier Toubia. He says the product mirrors the sensory quality, texture, flavor and fatty marbling of a traditionally produced rib-eye.

Toubia’s claim will be quickly tested. Unlike plant-based burger patties or meat strips used in a more complex dish, Aleph’s rib-eye will often be served unadorned and at the center of a plate — with no bun, sauce or other ingredients to disguise it. Toubia said the company will even be able to adapt the steak to a specific country or palate, for instance, making it more or less tender, according to a consumer’s taste.

“With cows, the breed has a role, but the quality comes from the feed. With our cultivated meat it is similar,” Toubia said. “We control the cultivation process, and we can design meat specifically for a market, adjusting the amount of collagen and connective tissues and fat, to tailor meat to specific requirements. The idea is not to replace traditional agriculture but to build a second category of meat.” . . .

Continue reading.  There’s more.

Written by LeisureGuy

11 February 2021 at 11:00 am

Whole-food but not completely plant-based: What I’m going to make tomorrow — update: Plan vs. Actual

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The Wife and I went to Farm & Field Butchers today, me to buy Okazu Spicy Chili Miso with sesame oil (sunflower oil, too, which I despise (very bad omega-6:omega-3 ratio), but I figure just once in a while is okay). I’ll use it to sauté tofu cubes or slabs. It’s wonderful stuff.

They did have some very good looking thick cross-sections of beef shank, so I yielded to temptation and got one. Here’s my plan:

I’ll use my yellow 24cm Staub round cocotte (3.8L — see above) rather than the red 20cm (2.2L) one. I bought these just as they were being introduced, apparently: I remember that the red one cost me $65, and I see the price today is $300. (I also got most of my All-Clad at introductory prices.) I’m going to use the 3.8L one so I can spread out the food more to braise in the liquid.

After I posted how I planned to make it, this morning I actually made it, and the difference is enough that I describing the two (planned and actual) separately, with the planned method first.

Plan

• 1 head red Russian garlic, cloves peeled, sliced thinly, and set aside to rest
• 1 beef shank cross-section, allowed to rest at room temperature for an hour

Thoroughly dry the beef. Heat the pot, add a little olive oil, and brown shank well on both sides, then remove it and set it aside.

Add to the pot:

• 1 large leek and 3 leek tops I’ve saved, all sliced thinly
• a little more oil if needed

Cook the leeks 5-8 minutes, stirring often. Add:

• the garlic, which has been resting and preparing itself for this moment
• 1/2 head red cabbage, shredded
• dried sage leaves
• dried thyme
• ground coriander
• ground black pepper
• 6 or so whole allspice, ground
• 2 tablespoons prepared horseradish (from the refrigerated section)

Put the shank to the pot and nestled it among the veggies so that it rests on the bottom of the pot. Add:

• many small domestic white mushrooms, whole (I got these today)
• some red wine — not a lot: maybe 1/2 cup
• juice of a lemon
• 1 tablespoon apple cider vinegar
• 2 tablespoons Worcestershire sauce (or maybe tamari: umami is what we want)
• maybe a tablespoon of the Spicy Chili Miso.

If I had any cognac, I’d add a little of that, perhaps toward the end.

I’ll cover the pot, put it into a 200ºF oven and leave it for 8 hours or so.

Actual

I decided to skip browning the meat. The idea of browning meat is get flavor from the Maillard reaction and (especially with steaks) to have a flavoral crust.  But I will get plenty of flavor from the other ingredients, including lots of umami (mushrooms and Worcestershire or tamari), not browning the meat means greater tenderness for meats that are stewed or braised. For example, I stopped browning the little pieces of beef when I made chili. (I much prefer beef to pork for chili: much more tender, especially a chuck roast that you cut into small pieces and cook long and slow.) The Younger Daughter taught me about not browning meat for stews and braising, and Quebec Steve reminded me this time. So no browning.

Moreover, I decided that I would not sauté the vegetables for much the same reason: not needed for flavor, and also obviates the need for added oil (the extra-virgin olive oil).

So here’s what I actually did — and note that in some cases I revised the amounts:

Put beef shank into pot.

In a large bowl, mix:

• 1 large leek and 3 leek tops I’ve saved, all sliced thinly
• 1 head red Russian garlic, cloves peeled, sliced thinly (no need to let it rest)
• 1/4 head red cabbage, shredded (1/2 head would have been too much)
• dried sage leaves
• dried thyme
• ground coriander [discovered I was out; I’ll get more and would have used it]
• ground black pepper (about 2 tablespoons
• about 1/2 teaspoon ground allspice
• 1/4 cup prepared horseradish (from the refrigerated section)
• 1/2 cup red wine
• juice of a lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Spicy Chili Miso.

Pour the mixed vegetables, herbs, spices, and flavorings over the beef shank. This filled the pot (since I did not sauté the vegetables, they were still voluminous, though they will cook down). Put the pot in a 225ºF oven for 1 1/2 hours to allow vegetables to cook down to reduce the volume. This did work, which left room for the next step.

Remove pot from oven and add:

• small (about the diameter of a quarter — 30¢ at the most) white domestic mushrooms

I added all that I had purchased, which covered the top of the vegetables 1 (small) mushroom deep. I then used a spatula to mix the mushrooms in with the vegetables, leaving the beef on bottom.

Cover pot, return to oven, reduce heat to 200ºF, and cook for another 6 1/2 hours.

Once I’ve eaten a serving for dinner, I’ll update with my verdict.

Verdict

At the right is a photo of the stew (as it is turning out to be) when I checked it after 5 hours. I think 3 hours more will be plenty. Although the pot is sitting on my induction burner, it is merely resting there for the photo; it’s being cooked, covered, in the oven.

It turned out that 6 1/2 hours was plenty: meat very tender, flavors melded (but probably better tomorrow). I’m having a bowl of it now, and it is well suited for winter dinner. One bowl stew alone (topped with the single bit of marrow), one bowl over kamut and lentils — good both ways.

I think next time I’ll try it on a mirepoix (not much — just a cup) with more of those little mushrooms. And I might throw in some marrow bones to get more marrow. But I won’t be having it for a while — still mostly plant-based.

Written by LeisureGuy

18 November 2020 at 6:40 pm

How traditional French butter is made

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Written by LeisureGuy

9 October 2020 at 11:03 am

Some excellent tips on making scrambled eggs

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I’ve pretty much stopped eating eggs (after watching this brief video), but The Wife has a couple of scrambled eggs each morning for breakfast, so I sent this article to her. It begins:

Scrambled eggs are one of the ultimate throw-together meals. Less work than even the easiest poaching, and less fuss than a standard fried.
Still, who hasn’t overcooked scrambled eggs into rubbery unpleasantness? I know I have. Here are a few tips to success, as well as strategies for cooking your eggs exactly the way you want them.
Consider a nonstick skillet. I know, some of you are going to swear you make great scrambled eggs in your well-seasoned cast-iron. And if you do, don’t let me deter you! But for anyone who has struggled with eggs sticking or burning to the skillet, nonstick can be a lifesaver. “Most pans, even the really good ones, are actually filled with little cracks and crevices,” Joseph Provost, a chemistry and biochemistry professor at the University of San Diego, told me last year. Provost, who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking,” explained that when a pan is heated, the metal expands, which means eggs can get trapped in those microscopic cracks, where they then stick and burn. The coating of a nonstick skillet provides a smooth surface and separates the food from the metal.
Use a smaller skillet. One of the easiest ways to guard against overcooking is using a smaller skillet. My 12-inch nonstick skillet is great for when I want a very thin omelet for folding onto a sandwich. The greater surface area, though, means it’s all too easy for the eggs to dry out quickly. When you want actual curds (whether dense and creamy or light and fluffy), consider dropping the skillet size to 10 or even 8 inches, depending on how many eggs you’re cooking.
Salting. From a taste perspective alone, I have found that adding a little more salt (I favor Diamond Crystal for its easy-to-grasp grains that nonetheless dissolve well) than my instincts would tell me has made a marked improvement in flavor. My eggs have gone from blah to, wouldn’t you know, well-seasoned!
But there’s another reason salting is important for scrambled eggs: It can actually improve the texture. As Harold McGee explains in “Keys to Good Cooking,” heating eggs (more on that below) causes the proteins in both the yolks and whites to stick together, or coagulate. The more that happens, the more dry and rubbery the eggs get. The goal, then, is to keep those proteins from getting too close and squeezing out water. Salt can help achieve that. In “The Food Lab,” cookbook author and food science guru J. Kenji López-Alt explains that the salt serves as a kind of buffer between the proteins. For the best effect, he recommends salting eggs at least 15 minutes before cooking (while you assemble other ingredients/preheat the skillet, perhaps) to allow the salt to evenly dissolve, though just before cooking also helps. He found that salting toward the end of cooking produced tougher eggs that wept liquid.
Similarly, in “Salt Fat Acid Heat,” Samin Nosrat suggests “a few secret drops of lemon juice” in scrambled eggs. Like salt, acid affects the way proteins bond, in this case affecting the speed and density at which the they coagulate. . .

Continue reading for more tips.

BTW, I not only don’t eat eggs, I also don’t add salt to what I cook.

Written by LeisureGuy

28 September 2020 at 12:21 pm

High-Fat Diets Still Don’t Boost Endurance

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Interesting article, though the low-carb high-fat diet is now quite small in my rear-view mirror. Still, I persisted on it for five years. But the more I learned, the worse the diet looked.

Written by LeisureGuy

22 August 2020 at 10:58 am

Pulverized cashew idea

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I made creamy cashew sauce again: soak raw cashews in water for two hours, drain, put into a blender or food processor with a little water, and pulverize. This time I didn’t add a measured amount of water, just added water a little at a time, processing/blending after each addition, until I got the consistency I wanted.

When I tasted it, I immediately thought that I should next time include a teaspoon of vanilla extract and a couple of tablespoons of erythritol and use it over berries. (Definitely not refined sugar — causes cavities — or artificial sweetener — destroys gut microbiome).

Written by LeisureGuy

10 August 2020 at 11:39 am

Salt & Pepper Ribs: Easy-Peasy

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Recipe for Salt & Pepper Ribs includes the video below, but is printable at the link. (He serves it with All-American Barbecue Sauce.)

And the sauce:

Written by LeisureGuy

28 June 2020 at 1:00 pm

Posted in Food, Low carb, Recipes

Hanger steak vs. Flat-iron steak

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Hanger steak is tougher/chewier and has more flavor. Flat-iron steak is pretty tender and very good.

Written by LeisureGuy

19 June 2020 at 5:47 pm

Posted in Daily life, Food, Low carb

Beef short ribs later today

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I follow a whole-food plant-based diet almost exclusively, and today the emphasis is on “almost.” For some reason I got a hankering for beef after seeing some extremely nice beef short ribs at the supermarket. I got three very chunky short ribs — much meat, little bone — and I browned them well on all sides in a cast-iron skillet while I prepared the veg for slow roasting in my Staub 24cm Round Cocotte, which holds 4 US quarts.

2 heads spring garlic, chopped small along with about 5″ of the stem
2 carrots cut in large dice (or moderate chunks)
1 large red onion cut into chunks
1 largish turnip cut into chunks
about a dozen small domestic white mushrooms, entire

The garlic and carrots went into the pot for the bottom layer, then I nestled the browned shorts into those veg. I scattered the red onion, turnip, the mushrooms over the meat, then added:

about 2 teaspoons dried thyme, rubbed between my hands to crush it
a good amount of ground black pepper
a pinch of smoked salt
a dash of Worcestershire sauce
juice of 2 lemons
a sprinkling of malt vinegar
about 1/4 cup good cognac

Here’s the result:

I covered the pot and put it into a 200ºF oven, where it will laze away the day.

I bought some crème fraîche and I’ll mix that with some:

ground white pepper
horseradish from the refrigerated section, squeezed dry
a little Dijon mustard
a pinch of sugar

That will go nicely with the beef.

UPDATE: The turnips are in lieu of potatoes — potatoes are too starchy for my diabetes. And I like the flavor of turnips. It occurs to me that a cup or so of shredded red cabbage might be very good. I think I’ll add it. One benefit of long slow cooking is that it accommodates afterthoughts.

ANOTHER UPDATE. I found a useful post on the sizes of the Staub round cocottes (and oval cocottes as well). Note that in that post “quart” means the Imperial quart: 1 Imperial qt = 1.2 US quarts. The Staub cocotte pictured is the 24cm one, so is 3.3 Imperial quarts — 3.96 US quarts. My little red Staub round cocotte is 20cm, or 2.25 US quarts.

I really like these Staub round cocottes, FWIW.

VERDICT: I had a bowl at 4:00pm — seven hours of cooking. Delicious. Pot is now atop stove, cooling, and oven is off. Here they are with one bowl (including one short rib) already removed (and eaten). The horseradish sauce,  BTW, was top-notch.

It occurs to me that a little crushed red pepper flakes would have been good — not a lot, just to provide some warmth and presence.

Written by LeisureGuy

23 May 2020 at 9:08 am

Check out the documentary “Meat the Future”

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Use JustWatch.com to find where you can see it on-line: real meat without killing animals and without the environmental cost. Fascinating: Meat the Future.

Written by LeisureGuy

20 May 2020 at 8:36 pm

Back from fish shopping

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I like having a fish store within easy walking distance. And spring is nice here. I’ve notice that some towns seems to have more houses with flowers than other towns. Things like this along the way, just beside the sidewalk, make the walk so much nicer:

And then a couple of blocks later, I encountered some of these:

The day is a bit overcast, which is fine. I got cold-smoked sablefish, cold-smoked tuna, a large piece of BC halibut for a stir-fry, and a salmon cake for breakfast. As you can see, I am having a bit of fish every now and then.

For the halibut, I’m going to do something along these lines.

I’ll do the scallions as described — sautéing a few bunches of the white part of the scallion, but in 1″ lengths, for 20 minutes, then adding the green part similarly sectioned and cook 15 minutes.

But then I’ll add some spring garlic (with some of the green above the bulb), chopped small, and also some daikon radish, cubed, and sauté that for 5 minutes or so.

Then I’ll add the halibut, cut into chunks, along with the sauce. I’ll use the two kinds of soy sauce (not so much as 1/4 cup though — probably 1.5 tablespoons of each) and also a tablespoon of Chinese black vinegar. I’m not decided about the sugar. I might just skip that.

There’s also the possibility of chopped mushrooms added with the garlic and daikon.

Written by LeisureGuy

20 May 2020 at 12:57 pm

Posted in Food, Low carb, Recipes

World’s best olive oils, the 2020 edition

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Take a look.

Written by LeisureGuy

15 May 2020 at 8:25 am

Posted in Food, Low carb

Another problem with the low-carb high-fat diet: Colon cancer

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The problem is that low-carb high-fat diets overwhelmingly are high in meat—and thus high in animal protein and animal far.

Written by LeisureGuy

28 February 2020 at 10:15 am

Low-carb high-fat diet NOT good for type 2 diabetes — the opposite

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This was an eye opener:

And BTW: today 3.23mph for 00:39:57 = 2.149 miles.

Written by LeisureGuy

21 February 2020 at 10:00 am

Best Beef Stroganoff recipe

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Just got a comment on this recipe, which reminded me of it.

Written by LeisureGuy

17 February 2020 at 7:46 pm

Posted in Beef, Food, Low carb, Recipes

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