#I also have to cut all the fat off of my Steaks because the texture genuinely makes me feel so gross I can't eat it

[apothesized-moth]

Egg: Only if Paired with something else (Fried rice YUM...) or if Cooked on Both sides.

Steak: I don't know anything about it, I just want the outside to be like maybe a bit crisp in some spots and for it to be soft inside.

Milk: Sure, but oftentimes not, I go BUCK WILD for Oat Milk tho.

Alcohol: Anything Sweet where you can't really taste it (Dangerous)

Warm Drink: Tea (Specifically Apple Cinnamon tea or a good Indian Chai, both with Absurd amounts of sugar.)

Potatoes: Baked Potatoes FTW (Also Sweet potatoes, specifically sweet potato Fries.)

Spice Tolerance: 6/10 (But I do crave the Spice, so I guess it's been building up?)

(I don't really have any friends to tag but if ur my friend and u see this feel free to do it yourself xoxo I love learning small things about my Friends.)

[ravenwolfie97]

Curry Log #3

Well first off, I changed up my curry recipe a bit. For the last few trials, I had been using a huge bottle of curry powder my roommate bought that had elements of both regular curry spices and the garam masala blend, but not the whole of either. So in my roux I used two tablespoons of that spice mix and the curry came out pretty good but also pretty punchy with the spice.

This time, we ran out of that bottle of powder. So, while gathering ingredients, I picked up both actual curry powder AND garam masala (or rather, Galar masala). Neither bottle had a shared spice, so I was excited to see how the flavor would change. And oh boy, did it change!

The garam masala made a HUGE difference, making the curry a bit sweet with the cinnamon, coriander, and especially the cardamom. And it was remarkably less spicy! In fact, there was barely any spice to it, and I’ve half a mind to boost that the next time.

Anyway, onto the first dish!

1. Smoked-Tail Curry

I wanted to do this one first because I wanted to try it so badly. Since Slowpoke Tails don’t actually exist, I had to find an analog counterpart that tasted the way I thought it would. Now, it’s described in-game as a sweet and fatty meat, and I thought that a ham steak would suit it best. So I toasted one up in a frying pan and slathered it in some cheap barbecue sauce. And surprisingly, it turned out pretty darn good! I expected the flavors to clash, but they actually married pretty well together. I think the sweetness of the garam masala definitely helped with that. I definitely recommend trying your hand at this, but maybe cut up the meat for easier integration.

2. Boiled-Egg Curry

Unfortunately I could not find an egg as large as a baby, so I made do with good old chicken eggs I actually boiled the eggs while making the curry the day before, so they peeled very easily. I topped them with salt and some parsley because they have something like it in the official art. It’s super creamy, and the egg flavor goes well with the curry spice flavors. An excellent protein choice 👍

3. Whipped-Cream Curry

Not the most appetizing presentation, but I made up some fresh whipping cream and slapped it on there. It’s certainly not bad. Again the slight sweetness goes well with the garam masala, and the fat cuts the spice a bit, as well as adding a richness to it that it was apparently lacking. The flavor is pretty bland, though. Not exactly recommended, but you could try it?

4. Leek Curry

lol just kidding i had to actually cut the leek up

I know the art has an entire grilled leek, but you’re not supposed to eat the dark leaves! And I also don’t have a proper apparatus to grill one whole, so I just cut one up and sautéed it. I also made sure to brown it a little to get that grilled sweetness out, and it definitely worked! It’s still got that onion-y kick to it, but it does have a nice subtle sweetness that works well. Not bad!

5. Tropical Curry

It might seem weird to put Bananas in a curry, but there are a few cultures who eat them with curry! This one was a little ripe, but it was still pretty good, actually. Texturally, it leaves something to be desired, though. I think it would have been better with fried plantains or something. Also unfortunately I did not look for edible or decorative flowers. Sorry :p

6. Bone Curry

Now you may be asking, “Raven, this just looks like regular curry. Where are the b o n e s???”

And the answer is... there technically aren’t any. No bone bits to be found. I didn’t go to my local butcher to buy a sack of bones to scrape the marrow out of or anything, not during this time.

But what I Did do was replace the water with bone broth!

I actually had trouble finding a decent carton of bone broth that didn’t have any additives like herbs and stuff to it, or there weren’t really any like that that were only big enough for a serving, so I bought a full-sized carton of chicken + turkey + beef bone broth and just made an entire batch of curry with it.

So does it taste like bones? Does it taste meatier than normal curry? Maybe only a little bit. It’s richer than normal curry, but I wouldn’t say there’s much of a difference in terms of flavor. I’d recommend trying it, but it won’t blow your mind lol

7. Coconut Curry

Whoa, Surprise! I didn’t say I was doing this one before! Well I had recently bought more curry ingredients for easy cooking and I found a cheap can of coconut milk the other day so I thought I might as well do this one too because it’s gonna require me to make another entire batch of curry with the one ingredient.

I only bought a two-cup can of coconut milk, so I had to use at least another cup of water to meet the liquid amount. If I had bought another can, the flavor would have come out even more. Otherwise, it was super tasty! Coconut curry is super common, and it definitely lives up to its notoriety.

This was an interesting batch, but it was all pretty good! I think my favorite out of these was the hard-boiled egg curry - it was just so rich and creamy and flavorful, and I really wanna give that a try again.

Lemme rank them all out again:

7. Whipped Cream Curry

6. Tropical Curry

5. Leek Curry

4. Smoked Tail Curry

3. Coconut Curry

2. Bone Curry

1. Boiled Egg Curry

[meatismurderbutalsodelicious]

Easy Vietnamese Beef Stew

I saw this on Marion’s Kitchen and adapted the recipe so I could add one of my favorite Asian vegetables, Lotus Root.

This is a pretty straight-forward, simple affair that can be made in one oven-friendly pot or Dutch Oven. Marion Grasby uses her own homemade Chinese Five Spice, but I used store-bought which, unlike Marion’s mixture, did not include Szechuan peppercorns. I added those to my version.

This is a great, savory, yet slightly sweet alternative to a traditional French or Irish beef stew. I served mine over rice, but Marion prefers to serve hers with a crusty French baguette. 

I purchased incredibly lean Australian beef for this, but I would recommend something with a little more marbling for my next version. It was delicious, but I would have preferred it to be a little more unctuous and hearty and you need the fat and collective tissue to bring that out without having to add a thickener like a corn starch roux. 

Shall we begin...? Let’s. (Is it me, or does that beef look a little... porny?)

Ingredients

2 pounds of chuck steak, cubed

1 lemongrass stalk, tender part bruised and finely sliced

Fish sauce (for marinade and for later seasoning)

1 tablespoon palm sugar (or brown sugar)

1 tsp Chinese 5-spice

Vegetable oil for shallow frying

5 small Asian shallots, finely chopped

3 garlic cloves, finely chopped

3 tablespoons tomato paste

2-inch wedge of ginger thinly sliced

3 whole star anise

1 cinnamon stick

1 teaspoon Szechuan peppercorns

3 carrots, cut into bite-sized chunks

1 medium size lotus root, peeled and sliced

First let’s make the marinade. It’s pretty simple. Take the lemongrass, they can be a little tough, bash it up and crack it open from the base with the heel of your big carving knife or a rolling pin, depending on how angry you are at the time. Now, remove the outer, tougher leaves, you just want the tender heart.

Now slice ‘n’ dice and finely chop the lemongrass; you should get about two to three tablespoons out of one stalk. Add this to a small bowl with the three or four tablespoons of the fish sauce, the tablespoon of palm sugar and the teaspoon of Chinese Five Spice.

You can use brown sugar, but I love palm sugar. It’s very sweet and syrupy and has a faint woody flavor. It reminds me of treacle.

Mix the marinade thoroughly and let it sit for 15 minutes or so for the sugar to melt and blend. Meanwhile, prep your vegetables.

Marion’s recipe is all about the simplicity of beef and carrots and the complex flavors of the spices and marinade. But, I like a variety of textures in my stews, so I cut down on the amount of beef and replaced that with Lotus Root.

I’ll be honest, Lotus Root has what foodies call a “subtle” flavor in that, it has no flavor at all, but it does have an amazing texture and mouth-feel and manages to absorb flavors without losing its firmness or bite. They are easy to prep, just take a peeler to the outer skin, then slice into 1/4- to 1/3-inch slices.

Then I used these carrots from Japan which are very popular here in Hong Kong. Like everything from Japan, they seem almost caricature-like in their appearance. As if they came from veggie central casting for a Bugs Bunny cartoon. I just wash them and slice.

Place the sliced veggies in a bowl or pot of water to avoid oxidation while you prep the beef. Pour the marinade over the beef and then thoroughly mix so that each piece is thoroughly coated. 

Cover and let rest for 15 to 20 minutes. If you’re having a lazy afternoon you can let this rest for about an hour, but the marinade is strong, so while the meat will tenderize, it might also get too sweet, so don’t go too long.

Right, now let’s get cooking. In your oven-ready pot or Dutch oven add your oil and bring to temperature, you want it to shimmer, then start browning your marinated beef. You want to develop a nice crust on the meat, but not cook it through. Because of the sugars, a deep brown fond will appear on the bottom of your pot, if you feel the pot is going to be seared, just add a little more oil and move the piece of meat around.

Transfer the seared meat into large bowl. Pour over any of the leftover marinade and let the beef rest.

Add another tablespoon or two of oil to the pot. Add the shallots and garlic and  cook while stirring for 2-3 minutes until glassy and fragrant. 

Now, add two to three tablespoons of tomato paste and cook for a minute. You’re actually deglazing the bottom of the pan, so stir vigorously with a wooden spoon to get all that flavor off the bottom.

A couple of changes from Marion’s recipe: First, I love cooked ginger, but it’s incredibly strong in flavor and fibrous. Marion uses three large chunks, where I use a vegetable peeler, or on this case, a sharp knife to slice the ginger into “wafer-thin” slices.

Now would be a good time to preheat your oven at about 150°C/300°F. 

Add the ginger, star anise, Szechuan peppercorns and cinnamon stick to the pot and stir until coated and the ginger has begun to soften and the spices begin to give off their scent.

Next, add the beef and any resting juices as well as the carrots and Lotus Root. Stir to coat.

Add about 3 cups of water, you don’t want to cover the mixture, because the beef and vegetables will give off liquid as the roast and reduce. 

Bring the pot to a gentle simmer then cover and place in you oven for 2 hours or until the beef is so tender you can break it up with a fork.

Serve with rice or a fresh French baguette. I always do a side of simple greens with a stew, in this case, I quickly blanched some choy sum.

[noeliaxmartinez-blog]

Since the recent closure of all restaurants, steakhouses and everything else good, I have been craving Steak Frites. I used meat from the cow, and although I typically use a rib-eye steak, due to what was available in stores I picked up striploin steaks. The Striploin steak comes from the loin of the cow, which starts at the hip and is made up of the strip filet, strip roast, strip petite roast and strip steak. Due to the part of the animal it comes from, it is very lean because the muscle in it is not used to support the animal itself. The strip steak that I will be cooking will be done via grilling on a cast-iron skillet, but these cuts of steaks can also be seared and cooked on a pan, as well as broiled, smoked and sous-vide. Broiling, smoking, searing and grilling all cook the steak from the outside in which allows the steak to be cooked to the temperature that the diner prefers. Sous-vide also does this, but I would finish it off on the grill or barbeque to get grill marks and some added texture to the steak. The package of steaks I would have picked up from Loblaws if I was not social distancing would be a pack of three strip loin steaks, priced at $44.95 or $16.99 per pound. When preparing this steak, I would make sure to trim some of the fat off so that there is no need to trim around the fat when I eat it later. This is also a good way to optimize the return on the investment as we will be using most, if not all the steak. Below you will be able to find my own personal Steak frites recipe with a compound butter, please pair it with your best recipe for French fries. 

[skeletonpunching]

Vatican Miracle Examiner sidestory - The Wonderful Boss’s Celebration (parts 11 and 12 - END)

In the final instalments of this sidestory, we go out with a bang, in classic VME style. This made me yelp “what the FUCK” out loud in a library, and I mean that in the best way possible.

NOTE: This sidestory will be included in the next VME book, a short story collection that will be published on 22nd November, titled The Intersection of Angels and Fallen Angels. It’ll contain stories featuring Hiraga, Roberto, and Dr. Singh, in addition to this one. The publisher’s summary is: “A cursed gemstone is said to be the personal property of the tragic young girl Beatrice Cenci. Can Hiraga and Roberto unravel that curse?! What is the secret of the banquet that Julia holds for his boss?!”

So. Time to find out the secret!

[Parts 1 and 2, part 3, part 4, part 5, part 6, parts 7 and 8, part 9, part 10]

11

“Oh, this one’s simple, isn’t it? You can tell just from looking. They’re fritters of edible frog. Is there some special reason for choosing frog for the poisson, instead of fish?”

Ruggieri dipped the fritter - sculpted in the shape of a tulip - in the sauce, and conveyed it to his mouth.

“Hmm. A light, juicy meat, and I can taste an intense savour in its depths. There’s no odour at all, and the deboning is well-done too. I don’t know much about frogs, but they’re a French specialty, aren’t they? The sauce is extremely rich; along with the flavour of parsley and arugula, there’s a potent salty accent that shines through. This is… Is there salt-cured pig fatback in this?”

“Yes. It’s just as you said - frogs, which are undoubtedly amphibians, are classified as seafood in French cuisine. Among these, the variety regarded as being the most delicious is the fresh grenouille which can be caught in the Dombes wetlands of the Bourgogne region. Right now, they are exactly in season. You’re also correct that salt-cured fatback was used in the sauce,” Julia replied blandly, and took a drink of his wine.

“Which is to say I win this match? After that palate-cleanser, is it time for the main meat course at last? It was fun doing this quiz with you, but honestly, I’ve gotten tired of waiting,” Ruggieri said, cracking his knuckles.

In the small palate-cleanser dish was a granité, made of crystallised Taste of Diamonds.

Next, the main dish and salad were swiftly brought before them.

An abundance of black truffles, exuding a powerful aroma, was perched atop a magnificently browned steak. The accompanying sides were truffle-scented gnocchi and Cèpe mushrooms, potato galettes, and quiche with sausage filling.

First, Ruggieri carefully inspected the surface of the steak, and filled his lungs with a deep inhale of its scent.

He slowly cut into the meat with a finely-honed knife; its juices seeped out from within, and a cross-section of the beautiful red meat was exposed. Ruggieri took a large slice of meat, and let its sensual flavour spread fully through his mouth.

Silently, looking as though he was possessed, he worked his knife, and ate a second mouthful.

Watching this, Julia quietly opened his mouth.

“Long ago, the French royalty and aristocracy would first go hunting, then cook their spoils and host parties. Lifting the ban on hunting, and enjoying wild game in autumn and winter - isn’t this the zenith of French cuisine?”

“Ahh… I see, so that’s why you chose this scenario? You hunted wild animals that only live in this national park. Indeed, this meat has a flavour I’ve never tasted before. American bison? Those young ones, right?”

“No, no, Ruggieri. This place was chosen in order to stage a production. This meat is not something that can be classified as game. But the techniques of cooking game are applied to preparing the meat and the sauce. This rich sauce is a specially produced salmi sauce; it was made by adding cognac and red wine to coarsely chopped bones and sauteed potherbs, boiling them with fond de veau and spices, straining this, and mixing it with sauteed innards. After further heating, butter, salt and pepper, and fresh cream were added to enhance the flavour.”

Julia’s words were like a riddle; Ruggieri cocked his head, puzzled.

He had another bite of the meat. The dense flavour flooded his mouth; it was like paradise.

“The meat is tender, and the ratio of fat to lean meat is just right. The delicate flesh and the state of the fibres are like wagyu beef. The sweetness is pronounced, but there’s a variety of flavours apart from that. There’s no unpleasant off-taste… But the meat has a certain odour… Hrrmm…”

Ruggieri muttered to himself briefly, then set down his knife and fork, and looked squarely at Julia.

“It looks like I have to admit defeat. Julia, tell me. Just what is this delicious meat? I definitely want to add it to my list of favourite dishes from now on.”

“Yes, I will explain. But before that, Ruggieri - please be sure to try the accompanying galette and quiche, as well as the salad.”

Ruggieri bit into the galette, like Julia said.

“This is rich! The filling is roe, right? It’s a full-bodied, concentrated umami.”

“Yes. That contains innards and brain tissue.”

“Hmm, I see. It’s dense.”

Then he took a bite of the quiche.

“The scent of fresh blood is wafting through my nose… There’s a crunchy texture to the inside.”

“Indeed. That sausage was prepared this very morning.”

“Blood sausage, huh? Well, next was the salad. Is the dressing a sort of gelatin?”

Ruggieri ate a mouthful of salad.

“This scent and flavour… it’s jellied consommé. Oh, there’s something slippery and gelatinous inside. This texture… could it be an eyeball? It really goes down smoothly.”

“Yes, you’re spot-on. I’m glad you seem to like it. Now then, here is a question for you. Have you ever eaten artificial meat? Beyond Meat - said to be the most advanced artificial meat - is produced through MRI analysis of the protein and fat structure of real meat patties, and then recreating the same structure using plant-derived components. It sizzles on the grill like real meat; it captures the moisture of meat, the way it burns, and its texture in the mouth. It even gives off the aroma of meat.”

At this, Ruggieri stared suspiciously at Julia.

“Artificial meat? You mean what I ate was artificial meat?”

“Of course not. Do you think that I would prepare such a crude imitation for you?”

Ruggieri sank back against his chair, looking slightly relieved at Julia’s words.

“Then just what meat is it? Hurry up and tell me.”

“Yes. What we were just eating is human flesh,” Julia whispered softly into Ruggieri’s ear.

Ruggieri’s eyebrows twitched. He looked sharply at Julia.

“What the…”

“Please relax. We did not prepare and serve some unknown human. This is the true identity of the meat you ate.”

Next to Julia’s own plate stood a tray covered with a silver lid. He slid this in front of Ruggieri.

Then he silently removed the silver lid.

12

In the middle of the tray was a crystal glass filled with clear liquid. Within this floated a single emerald green eyeball, bobbing gently.

“Th-this is…!”

Ruggieri drew in a sharp breath at that familiar eye colour.

“Heh. That’s right. This is a duplicate of my eye. All the meat you have eaten tonight was my flesh. It was cultivated using cells taken from various parts of my body.”

Ruggieri stared at Julia, unable to conceal his astonishment.

“In other words, I’ve been eating you…?”

“Did this not suit your tastes? In ancient China, there was a custom of exchanging and eating their children, as a mark of affection. It is said that, on occasions of the finest hospitality, one would treat the guests to a dish of one’s own children. In the Bible too, Abraham was commanded by God to sacrifice his only son. God appreciated that deed, and named him God’s faithful servant. I decided that I would emulate them, but I think that, rather than children, offering myself to be eaten better demonstrates my loyalty to you.”

Hearing this, Ruggieri pounded heavily on the table, and burst into hearty laughter.

“Ahahahaha, is that it?! I’m very, very pleased with this. To think I’ve been eating you! This was truly fine entertainment!”

“Thank you very much.”

Julia bowed deeply.

Now in a thoroughly good humour, Ruggieri rose from his seat and, taking Julia’s hand, drew him to his feet.

“My wonderful cousin. You must let me have this dance.”

“Yes, gladly.”

The two of them began waltzing in time to the orchestral music.

“Anyway, I’m surprised. So Galdoune’s technology has progressed this far,” Ruggieri said excitedly.

“It was a great struggle. I shall simply say that every technique was employed - I could not have you eat unappetising meat. Cells were harvested from every body tissue and cultured through various methods, and the flavour was carefully evaluated. Looking at the separate parts, it was found that the area around the human eye seemed to be the most delicious. The optic nerve was especially delectable. The crunchy texture of the blood sausage is because it contains optic nerves.

“Organs like the liver, stomach, and brain were also found to have rich flavour and little odour. The elastic stomach flesh was served in the style of abalone, and fig extract was added to the culture fluid of the liver cells - precisely like the preparation of foie gras. The bones also yielded a stock full of flavour and nutrients.

“The so-called lean meat is muscle tissue modelled after the biceps and shoulder. Regular electrical stimulation was applied to simulate the flesh undergoing moderate exercise. If there was too little fat, it could not be chewed, and if there was too much, the smell would be cloying; it required difficult fine-tuning. By the way, all of the blood used in the meat and sausage was drawn from me.”

Ruggieri listened to Julia’s matter-of-fact explanation with an air of delight.

“Well, this is really fascinating. Anyway, just how did you come up with an idea like this?”

“Synthetic meat is interesting. The global market of meat foodstuffs is about 90 billion dollars, and currently, the top seven major food companies account for 80 percent of it. This could be a weapon to break through that. In fact, an artificial meat called ‘Quorn’ has been sold in Europe for around 30 years, but this is made from fermented mushroom protein, and cannot be considered delicious. Recently, artificial meat seems to be becoming a popular trend in America too - but from your sense of the situation, Ruggieri, do you think it will establish itself?”

“Hmm… Following on from Europe, vegetarianism and veganism are steadily growing in America as well. The propaganda we’ve circulated - that eating animal meat is against the spirit of animal welfare - seems to have had quite some success. Moreover, there are estimates that about 18 percent of greenhouse gases are produced by rearing livestock for food. This means that, on the environmental front, the potential demand for clean meat - ‘meat that doesn’t kill livestock’ - shows no signs of declining either. Confidence in the major food companies - which, until now, have been growing crops using large amounts of agrochemicals, and producing meat in their factory farms - is at an all-time low. Diets are shifting towards organic vegetables and artificial meat, and there’s a rapidly growing number of people who consider this a hallmark of the new age - especially among young people. To say nothing of the developing countries dealing with population explosions - for them, a supply of cheap protein is absolutely necessary. In 2050, the entire human population will require double its current protein supply; it’s said that it’s practically impossible for all of that to be covered by animal protein.

“On top of that… humans who don’t consume animal protein grow weaker in rebelliousness, fighting spirit, and psychological resistance. They become submissive and easier to control, don’t they? That’s also ideal from the perspective of ruling the masses; it’s truly a very interesting technology.

“Even so, at this point, the state of infiltration still falls short. There are many passionate vegetarians and vegans among America’s middle class and wealthy upper classes, but they’re no more than 5 percent of the population. In short, artificial meat is too expensive for the remaining commoners and poor people. Artificial meat made from plant-based materials - like Beyond Meat, which Bill Gates also invested in - costs about six dollars for two hamburger patties; a hamburger’s price is currently 19 dollars. Compared to that, mass-produced real meat hamburgers are one or two dollars. As long as real meat can be bought so cheaply, people won’t go out of their way to try artificial meat.

“Well, even if it’s only targeting the rich, it’s a solid investment. But to popularise it on the level of the common people, a system for low-cost mass production is necessary, isn’t it?”

“Yes, that’s right. But, Ruggieri, I thought this through while preparing for this entertainment. If explosive population growth occurs in the near future, that will cause worldwide protein shortage, severe environmental impact, and animal welfare issues. Don’t you think these problems would be solved by cultivating one’s own flesh and eating it? That would be the ultimate ecological movement. The experiment this time established the know-how for cultivating human flesh; I think it could be put on the commercial track before long.”

“Hmm… But will people be receptive? America is surprisingly conservative. And doesn’t almost every country in the world have a taboo against eating human flesh?”

Ruggieri frowned slightly.

“No, no - wasn’t it you who said that the values of things change with the times, Ruggieri? Whether or not a boom happens depends on whether we instigate it, doesn’t it?”

Julia gazed intently at Ruggieri, his eyes clear and unclouded.

“Got it. I’ll give it some thought.”

“I’m grateful. By the way, how about having some dessert after the meal?”

Ruggieri shook his head at Julia’s question.

“No, this is plenty already. It was a really stimulating full-course meal. I bow to your production.”

“Is that so? I’m relieved to hear that. In that case, what are your plans for tonight?”

“Of course I’ll stay over - I’m feeling great. Julia, I want to hunt tomorrow. Is that possible?”

“Yes. If you’d like to do that, the arrangements have been made.”

“Then send the women back, and let’s go hunting together tomorrow morning. Now, how about I get a massage too?”

“Please make yourself comfortable.”

Ruggieri left the ger with a spring in his step, beaming broadly.

He left the doors standing open; through them, the silently falling snow was visible in the darkness. It reflected the room’s lighting, and glittered in dazzling flashes of silver.

With a small smile, Julia returned to his seat to resume the interrupted meal.

Maxim promptly brought cheese and wine to the table.

“Master Julia. Was Master Ruggieri pleased by tonight’s entertainment?”

“Yes, he enjoyed himself like a child.”

“That is most important.”

“As I expected, he wants to go hunting tomorrow.”

“As you wish. I will finish the arrangements with the hunters.”

“Anyway, it’s foolish, isn’t it. Being so satisfied by my flesh. Even though the truly delicious part of humans isn’t the physical body… Ruggieri cannot become a genuine gourmet. Isn’t that right, Maxim?”

Maxim bowed his head deeply.

“Yes. It is as you say. In the world, there are no gourmets on par with you, Master Julia.”

At Maxim’s reply, a fiendish smile drifted across Julia’s face. Draining his red wine, he once again drew out the small rouge-coloured vial, and gazed into its dark depths.

“Now then… What sort of experiment shall I do next?”

[fin.]

[vegicherryblossom]

Mushrooms.. yum

I forget that mushrooms are deliciously yummy cooked in soups, stews and just sauteed with onions and spices. I have not been doing much of those these days simply because I want to stay away from added fats, and haven’t quite gotten into sauteing with water, as all the recipes for Forks Over Knives have you do.

It is a no-brainer, but it goes to show what a hard habit it is to break. The other day I ran out of olive oil and have not purchased anymore. Therefore, anything I want to cook on the stove from now on will have to be water-based sautee. 

Yesterday, my husband wanted a sandwich we have made in the past, which is based off portobello mushrooms and onions, cooked with a marinade of various sauces and spices to create a “vegan Philly steak” sandwich.. hold the cheese.  However, I have usually used oil to cook them. This time, I discovered a great little detail. The onions and mushrooms cooked up perfectly tender and delicious in the marinade with just a bit of water added. And, my pan cleaned up in a jiffy. No baked-on mess, no oily stuff down the drains to clog the pipes, literally and figuratively.  I ate the mushroom mixture over a baked potato with spinach, shredded carrots, and hot chili sauce, while my husband decided he wanted it in a sandwich. He made his own mix of veggie mayo and mustard and relish, and my daughter also ate that. They both agreed it was delicious and didn’t miss the oil at all. 

My youngest still has some challenges with food texture and taste, but has been wiling to at least taste some of the food I’ve made. She does at least like potatoes, so I am basing her meals around them. For dinner, she had a baked potato, cut up, cooked broccoli and fruit. I still allow ketchup, as I feel she needs to still at least look forward to her food, and not feel like she is being punished. We can only do so much. :)

[recifee]

Why am I not a vegetarian? One word Salmon.

Okay, another topic for today recifee recipe. Grilled Salmon and mash potatoes with black pepper sauce. Wow we are going fine dinning with Recifee. So salmon, that one reason I am not a vegetarian. I love salmon. Salmon is a oily fish that is have rich protein and omega 3 fatty acids which is good for the brain. For all your students need. Salmon is also the time of fish that all you need is just salt and pepper to season it. This is because they already flavorful. I can not wait to hang out again. I miss dining out with my family as in, in a restaurant and have a fine dining there. Salmon is consider to be one of the fancy food other then steak. Where is your favorite place to eat salmon? Mine is either, Jazz bar and Grilled and Charcoal. So anyway back to the topic, you can make your self at home if you want your on fine dining. Because everyone deserve it.

Here are the ingredients

Salmon

olive oil

A small cube of butter or about 10 g

3 garlic clove

seasoning: Salt, pepper, herbs and chili powder.

1 or 2 potato

1- 2 tbsp of fresh milk or low fat milk.

Black pepper sauce:

Olive oil

1 clove garlic

1/4 of onion

1 tbsp of butter

1 tbsp of flour

60 ml of fresh milk

Optional: 60 ml of water

1/4 chicken stock

Black pepper

1/2 Dark soya sauce

Marinated your salmon with salt, pepper and chili plus herbs in each side. Then boil your potatoes on the stove using a pot, cut it in half for faster process, make sure it is on high heat then add salt about 1 tsp. Then you can make the sauce. On another pot, using medium heat, heat up your olive oil and saute chopped garlic until fragrant. Add in the onion and continue sauting for another minutes until changing color slighty. You can also puree them in a blender for more fine texture and make it as a paste . Its time to make another roux methed sauce. Melt the butter, add flour and stir quickly until it become paste. Gradually add milk and stir quickly until smooth. Once boiled, add in chicken stock, onion and garlic paste, black pepper, soy sauce and salt. Add water if necessary. Turn of heat

When the potato is done drain and peeled them. Smashed the potato using a fork or potato smasher and add milk. Then back to the stove with a frying pan, on high heat. Dizzle some olive oil and add on your salmon skin first. To make the skin crispy. Flip after 10 or 16 minutes, lower the heat and add butter and garlic with a spoon that that butter goodness form the pan and pour in back to the salmon. Repeat several time until the salmon is just about to cook. Turn off the heat and assemble time.

I assemble them like this, its kinda empty...Like my soul. Anyway you can add salad or coleslaw. But because this is kind of ingredients that already available in the kitchen, I just wing it. Fresh ingredients is hard to find now a days because of the pandemic. Hey its still fine dining. Look at that crispy skin thou!! NICE! Its actually medium rare salmon, you can make it well done but never OVERCOOKED a salmon. That is the biggest nightmare you can have.

[theonlyjourneythatmatters]

So, let me preface this by saying that I did struggle figuring out food choices and how to get my calories in check. I struggled with a lot. But let me start from the beginning! This is going to be long- so buckle in. Also- get it out of your head that this is a "diet". This needs to be treated like a lifestyle change.

PHENTERMINE

I went to the Weight Loss Clinic in D'Iberville and got the Phentermine. It's not cheap by any stretch, but if you're like me and had zero energy or motivation, and you needed that jump start to get you started, it is worth it. The side effects for me have been mild. I barely slept the first week. They advise to take it early. I was taking it around 7:30-8:00 am. However, even though I barely slept, I did not feel exhausted and worn out the next morning- so there's that. It does make you sweat a lot, and if you're not eating enough, you will get shaky.

WATER WATER WATER

Water is a must, especially if you're taking the Phentermine. It can and WILL dehydrate you super quickly. Either buy a gallon of water to keep with you at all times, or invest in one of those large water bottles off of Amazon.

MEAL PREPPING

I did not wait to start eating better. The Dr at the clinic told me to focus on protein more so than anything else. So I did my research to find out what had the most protein in it. The obvious choices are meats- fish (very good for you, plus it has Omega-3 which is essential for heart health), chicken/turkey, and beef. I'm not a big chicken fan, but it is what it is.

Now, I love fruits and vegetables so paring the sides with the protein meals was not difficult for me.

Most vegetables are not very high in protein- they're also not high in calories. Raw, fresh vegetables anyway. A medium cucumber is about 4 calories. FOUR. WHOLE. CALORIES. For one single raw cucumber! Frozen or prepared vegetables are a completely different story. Fruit, on the other hand, can be high in calories- but the serving sizes are pretty decent.

Snacks were a little more tricky because my favorite thing to snack on is chips. And how many calories are in chips? A LOT. Too much for me to be comfortable giving up 1/3 of my caloric intake for the day, that's for sure. So, I opted for chicharrons and veggie straws.

You can absolutely tailor the meals to your liking- just be mindful of the calories and serving sizes.

Now, let's talk about actual meal prepping. Go ahead and get your eye rolling and sighs out of the way now. I felt the same way ya'll did. Meal prepping takes time. It takes planning. And most importantly, it takes dedication. This is a super important step that you do NOT want to skip if you're serious about losing weight.

For me, it helps when I'm at work because it prevents me from having to go to Taco Bell or somewhere to grab a quick lunch. And don't get me wrong- if you want Taco Bell for lunch, go get it. Do not deprive yourself of the things you want- but work it into your calories. Depriving yourself of the things you like is one of the major reasons "diets" fail. But I digress.

I went to Walmart and bought partitioned meal prep containers.

Just simple containers with clear lids. I'm sure you could find those on Amazon as well- but I didn't want to wait. I also went to dollar tree and got the round containers for my fruit.

BREAKFAST

My breakfast was something simple: cottage cheese and fruit. Some days I had the cottage cheese flips (that had fruit in jelly) and other day I just had a yogurt. Now, I got to Biloxi Nutrition and get one of their meal replacement shakes and that keeps me full all the way through lunch. My favorites are: Banana Nut Bread, Banana Pudding, and strawberry cheesecake. All of the shakes are 220-240 calories so they're great if you're trying to stay under- or if you've blown them on other meals, you could get one for lunch or dinner instead of breakfast. I also stopped going to Dunkin Donuts and Starbucks for a coffee in the morning. If I'm going to eat, I'll grab an iced protein coffee from Biloxi Nutrition. Very few calories and it tastes great.

LUNCH

I cooked all the food for 2 weeks' worth of lunch. I bought chicken and tilapia for my proteins, and black beans and squash/zucchini for my sides. The chicken and fish was cooked in the air fryer with no oil. I did season it with salt, pepper, garlic and onion powder, and some Slap Ya Mama! seasoning. I think I may have also put lemon pepper on some of them. I tried to mix up the flavors so I didn't get bored eating them- different flavors meant it felt like a whole new meal.

I also bought some steak medallions and shrimp. I did buy some frozen, premade veggies: broccoli in cheese sauce, a brussels sprout and carrot medley, and some butternut squash spirals.

I bought minute maid brown rice and mixed it with the seasoned black beans. This gave me a little more of a full feeling (carbs make you feel full) and added texture to the beans. Brown rice is better for you than white, but if you prefer white, you do you, boo boo!

The sweet mini peppers are just halved with cream cheese and Everything Bagel Seasoning (I found it at Walmart). Then I just had cut up strawberries and whole blueberries for something sweet. I started eating those with breakfast and that one container lasts me almost all day.

DINNER

Depending on my calorie count for the rest of the day, my dinners vary. This is a spinach wrap stuffed with 2 pieces of turkey bacon, 1/4 of an avocado, spinach, thinly sliced onion and cucumber, Bitten creamy strawberry dressing, and medium heat banana pepper rings. The cucumbers I allowed to sit in red wine vinegar and a little bit of canola oil while I prepared the rest of my dinner. And the peppers are the same as what I do for lunches.

Sometimes I'll have a big salad with a lot of added stuff (sunflower seeds, pumpkin seeds, lots of veggies, chicken, steak, or shrimp, olives, etc).

SNACKS

I usually eat trail mix, or the 100 calorie pack of nuts. I sometimes pair that with fruit, turkey bites, and/or a stick of colby jack cheese. I also enjoy chicharrons (BBQ is my favorite),

CALORIES

So I know I'm talking a lot about calories. So how do you figure out how many calories something has? Well, for starters, it's on the back of most packing along with the other nutrition information. Duh. But I would assume your question would be more along the lines of "How do I know how many calories are in my meal?" This has a simple answer. Get a calorie counter! There are plenty of free ones that you can use. I use MyNetDiary. Some of the options do want you to use the Premium paid service, but for the last 3 weeks, the free options have worked just fine for me. This app will ask you what your weight goal is, and will set a daily calorie intake for you based on your current weight, your goal weight, and when you want to reach that goal. It will adjust automatically based on your entries.

You can also link smart watches and smart scales to it.

On this app, you can track your calories by meal and snack. You can also track your weight loss, water intake, and goals. What I love about this app is it allows you to scan barcodes of the food you're eating and it automatically inputs the calories and nutritional information. AND it figures out the calories for you, based on how many servings you input. You can find the serving size on the package.

This doesn't work for everything, though. There are some things that you can't scan (restaurants, the drinks I get from Biloxi Nutrition). So with these, you can go online and search the calories or you can ask (Biloxi Nutrition has their values listed on their menu boards).

Portion control is imperative. Especially for calorie counting. It seems crazy that you can have only 3 mini pickles per serving- but pair it with a few almonds and a little bit of cheese and beef jerky and you have a low calorie snack and it's not going to feel like you're cheating yourself.

Log absolutely everything that you eat on the app. You may struggle for the first week but you WILL get it. It takes research and practice, and detailing your menu to the things that you enjoy.

GYM MEMBERSHIP

I got active. I joined the gym, and I actually go and work out. The best part of being active and doing workouts, is that it BURNS calories! What's so great about that? Well, let's say that the calorie app said you need 1500 calories a day to hit your goal weight in the time you allotted. You go to the gym and do a moderate workout on the treadmill or bike (or whatever). You burn 400 calories. Your 1500 limit just went up to 1900. Now, that doesn't mean you have to reach that limit- but you now have more wiggle room to eat something that may be a little higher in calories. The gym I go to has a separate app that you can download and scan the QR code on the machine- it automatically logs it so when I go to enter my exercise on the calorie counter, I can just pull the app up and see my total for the day rather than trying to remember it later on.

I don't get crazy with working out. I DO NOT go every day. The general rule of thumb is 30 minutes of moderate activity per day. Some weeks I go twice, some weeks three times. This also varies based on my schedule. However, when I go, I make sure to spend at least one full hour working out (So if I go twice, that's really 4 days; three times is 6 days, etc). So if you can't make it to the gym every day for 30 minutes, on the days you can go, double your time and do light activity during the days you're unable to go. 30 minutes a day seems like a waste to me- so I make it count when I do go.

One thing you have to remember: muscle weighs more than fat. So while you may see the scale rise in number (if you're focusing on muscle building), you will also see your clothing size shrinking. DO NOT let this discourage you! If you're working out and your clothes are loose but the scale says 5 lbs heavier, you're not failing- you're gaining muscle.

Also, learn to go to the gym by yourself, and be okay with the fact that you may not always have a companion to go with you. Sure, it's nice to have someone along with you- but you're never going to get anywhere in life if you're having to wait on someone to be with you in order to do what you want.

APPLE WATCH AND SMART SCALE

I also started wearing my apple watch every day. This keeps track of my heart rate and my step count (which you can also log on the app- I usually don't unless it's a workout day).

I purchased a smart scale that I can link to my phone. When I weigh myself, it gives me other measurements too. I purchased the RENPHO Body Fat Scale Smart BMI Scale Digital Bathroom Wireless Weight Scale, Body Composition Analyzer with Smartphone App sync with Bluetooth, 396 lbs - Black. It connects to my phone and keeps track of everything in the app. It shows me my BMI, body fat %, water, muscle mass, etc. It shows you how much weight you've lost or gained since your last weigh-in. It also shows how much your BMI has decreased and how much your body fat has decreased. You can set a goal on this app as well- but I haven't.

Another MAJOR thing about a scale- you're going to be tempted to weigh yourself every day to see if you've made progress. DO NOT DO THIS! This is a leading factor in why people fail with "diets". They weigh themselves daily- see no changes (or see the scale go up) and get discouraged. I'd suggest no more than once a week- twice if you must. I try to weigh myself every Saturday (since it was on a Saturday when I started this journey and my initial weight was taken the day before). If I want to see how my week is going, I MAY weigh myself on a Wednesday.

Here are some tips about weighing yourself:

Do not weigh yourself daily

Weigh yourself once a week

Weigh yourself in the morning- you weigh more in the afternoon/evening because you're carrying around everything you've had to eat and drink.

Weigh yourself naked. You'd be surprised how much clothes and shoes actually weigh.

Don't get discouraged by the number on the scale- again, if your clothes are fitting looser, then you're going in the right direction.

Also, please remember- you did not get to the weight you are over night and you're not going to lose it over night. If you're looking for a fast, low-hassle weight loss program, gastric bypass surgery may be more your speed.

WHAT I LEAVE YOU WITH...

If you made it to the bottom of this post, CONGRATULATIONS! I know it was a long read with a lot of information. You may still have questions and concerns- you may still be confused and unsure what your next step is. But the fact that you got to this means you're ready to start.

You've crossed the biggest hurdle, which is understanding that it's not going to always be easy to make the changes you need in order to see the weight loss you want. You're taking the first steps to a healthier, happier you.

If you have any questions or need any help, feel free to reach out to me. I will give advice and suggestions if I am able to help get you on the right path.

[bizarropurugly]

Dame’s Eating Problem(s)

okay so I’ve been wanting to make this post for like ever now but kept getting too tired to write it but basically this post is going to be a detail on my difficulties with eating and food

so tw for disordered eating, and food obviously, and vomiting too, and unsanitary stuff too, there might be ableist language, suicide and self harm, body image and/or dysphoria probably? I think that covers it

let’s get this show on the road below cut

So to start with, I have digestive issues, a tender mouth, sensitive teeth, and autism. This makes eating hard enough already. 

I am sensitive to grease, sugar, dairy, spiciness, and salt. Which kind of sucks because I actually need a lot of salt in my diet due to my vasovagal syncope and chronic low blood pressure, but it burns my mouth so brutally I swear I even bleed. Some other examples of problems I have would be eating a candy bar in one sitting makes my teeth ache, or fighting between puking and shitting myself to death over most fastfood because they use so much fucking grease. 

It’s very possible I have irritable bowel syndrome but I have hangups with getting any of that checked out, mostly that THAT particular area of my body, I am actually too shy and embarrassed over to want to risk any kind of... examination of it... haha... and with all my other problems it takes a back seat. 

Then there’s the autism, which is almost unpredictable in what will set off my gag reflex sometimes. I know for certain peanut butter*, mushrooms, and anything with legs (such as some shrimp and DEFINITELY any squid) are guaranteed triggers. 

(*Small amounts of peanut butter in things like packed candy bars or puppy chow are fine. Small amounts, though.)

And then sometimes I just get tired of eating something and will come close to puking on just the thought of eating it. This mostly happens with meat, potatoes, pastries, and whatever you’d consider shit like waffles and pancakes. Vegetables and fruits seem to be safe for the most part, but unfortunately they’re not very filling and their acidity / fructose content can trigger my OTHER digestive issues. 

I’m guessing it’s an autism thing because it’s primarily about the textures that I don’t want to feel when I get tired of a food, hence why it tends to be with... squishier, sometimes slimier stuff I guess.

Usually food intolerance comes from the fact I have very few options of “safe” food and eat the shit out of any I find, and ultimately make myself hate it temporarily from that being the only thing I ever eat. Sometimes, though, this is permanent, such as with peaches, pears, chili, goulash, pineapple, and at times beef stew specifically of the Dinty Moore line.

This is a backdrop for how my troubles began. I kind of ignored this, like, aggressively for a long time, particularly because of being abused by adults over it? I had no explanation and everyone thought I was being a picky brat - in fact being called picky was a trigger for me as a kid because it was always in such a brutally negative fashion that implied I was a lying spoiled piece of shit because I would shit my pants or throw up over some adult’s stupid fucking idea of “kid friendly” food like tacos and peanut butter sandwiches. 

So I just... didn’t eat. A lot. It got worse over time. I was so tired of fighting about food, and I was tired of not knowing what was going to hurt me, that I just straight up forewent eating, often. Very often.

By high school, I was probably only eating lunch twice a week. When I graduated high school I was down to like 95-98 pounds. 

But it wasn’t just that, actually. It got worse, if you can believe it! 

What this did was pave the way for me to get worse as my depression, anxiety, and other untreated mental illness took their toll on me in high school. Years of ignoring my hunger pangs / being used to them left me with no realization of just how bad my mental health was, because not eating was normalized to me.

It came to be that even when I had food that I liked and knew was safe, I couldn’t eat it. My body was completely rejecting anything I tried to eat. And I didn’t notice for a while because it “wasn’t” interfering with my life, because it was all par for the course. Starving was par for the course. Like, my mother worried about me moving out on my own because she knew I had to be pushed to eat, otherwise I’d go the whole day and not notice.

I can’t remember when I realized something wasn’t right. I do remember a particular moment in my favourite restaurant, which I didn’t get to go to often because we are poor and it’s a steak place, and I think it was my 18th or 19th birthday, and I had my most favourite things to eat in the world in front of me and... couldn’t eat it. 

In fact, I threw up for my hubris in trying to make myself eat it. 

And I started crying, because I was hungry, I was SO hungry, and this was my favourite food, and it wasn’t fucking cheap, but... I couldn’t eat it. My body wouldn’t let me, and on top of that, I fucking THREW UP on the table. I felt so ashamed and like a horrible person, because of course wait staff has to clean that up, and I was so weak and tired and just wanted to eat my fucking steak and go home... 

(This was when I learned to never, ever, EVER push it if I’m feeling this way lol)

And this kept going on, actually. The explanation was never found until I actually got help for my mental health, but only after urging from my best friend after confessing to them a suicide attempt.

I don’t remember how we went about trying to find the cause before I came in about depression. I remember that I was literally wasting away for like... 5 or so years. It wasn’t just the depression that made me fall asleep in class or in the halls between class. I was always cold, too, cold and weak, and could often be found wedged underneath a radiator at school. I got so small and tired and miserable. My mother says I dropped towards 80 pounds before I finally got help.

I kind of really hate it because I used to be strong, but I was beat down. It was beat out of me, verbally, emotionally. Bullies nobody did anything about, teachers proud of embarrassing me, everyone around me thinking I was obnoxious and retarded, having no actual friends. I used to be able to carry classmates twice my size and take down football players. Now I really am a sack of shit, now in a more literal sense. 

When I fell through the mire, I lost it all. The muscle and the wile and the flexibility. Started failing my classes, when I had previously been among academic elite. None of those kids thought I was smart enough for it either and couldn’t wait to position themselves as better than me when I literally fucking DYING, STARVING TO DEATH, TRYING TO KILL MYSELF.

....But that’s a tangent. Sorry. 

Anyway, once the problem was actually found, and I got put on medication, it was like magic. I could eat again!! I could seriously eat again and not be afraid of throwing up or wasting food or anything!! 

And by god, did I eat. 

A common side effect of psychiatric medication that they don’t seem to explain very well is that your appetite increases. In my case, where I was literally starving, that was like going from 0 to 100 overnight. And I get why it’s a side effect - difficulty eating is a very common symptom of depression and anxiety! - but nobody told me how intense it would be, let alone that I should be careful.

You know how you’re not supposed to feed a starving animal a full bowl of food right away or else they’ll make themselves terribly sick because they’re stupid as hell and will gobble it down in seconds?

Basically, that. I gobbled and gobbled and gobbled everything my fucking hands could snatch, even my not safe foods. Didn’t care that I was shitting my brains out because I could FINALLY EAT AGAIN. I was so excited to EAT AGAIN. 

Well, by starving myself, I had completely destroyed my metabolism. Experts have said it over and over again, starving puts your body in panic mode, and it relegates everything to storage. 

So now I’m fat. I eat the same as I did before the troubles really got going, but because I went through several years of NOT eating, I have completely fucking screwed my body up. I’m fat, fat as hell. 

And I’m pretty sure it’s not my “normal” weight because when I finally sit up out of the fucking mire and get to exercising and eating on a normal schedule, I lose weight, or at least change fat to muscle pretty easily. 

But I’m wracked with stress and little to no feeling of control on my life. My mental health is spiraling again and I’m not eating, let alone eating right, again, and certainly I don’t have the energy to properly exercise myself. 

Back when I first started my job things were better and I was excited because I was losing weight and feeling a little healthier because I was on a regular schedule, but now...

My executive dysfunction is also being a fucking pain in the ass because it keeps waving a metaphorical to-do list in my face and saying, “No!! you can’t exercise now!! look at all this stuff you need to do!! you have so many things to do!! there’s so many things and they need to be done and you can’t do anything ever without doing all the things right now!!”

The consequences are worse now, though. I have to actually drive and be at work and be an adult, which takes a LOT of my energy, and if I don’t eat? I pass out. More vasovagal syncope bullshit combined with the chronic low blood pressure. It was one thing falling asleep in high school, but now I have much more I need to do in a given day thanks to life being, you know, life.

Sunshine and One Eye keep me from letting myself wither, right now. I have to have a job and go to it in order to take care of them. If I didn’t have them, I’d probably quit my job and move back in with my parents and basically fade away. 

Sometimes it’s a curse because I really, really don’t want to live, I don’t want to sustain myself. I’m... really fucking tired, I am beyond tired. 

And I have to force myself to eat, but it’s rarely anything worthwhile anymore. It’s almost always snack food because it’s just so hard to eat anything right now, let alone something fulfilling. It takes me months to go through a bag of pretzels or something because I’m so unwilling to eat. I don’t even buy actual food now, no butter or bread or soup or meat, because I’m so unwilling to eat that it ends up expiring without ever being used. I cleared out my freezer recently and had food in there that expired in 2015. The only thing my fridge has is juice, soda, and milk for cereal for breakfast (the only dairy I’ll be able to eat for the next 12-24 hours unless I’m feeling less sore for once and want an ice cream cone lol). 

So. Uhhh.. I guess that’s it. That’s my problem. Ruined metabolism brought on by starving because depression which was easy to do because I fucked up my eating instincts from a childhood of Angry Stomach vs Angry Adults, and now I’m heading right back in that direction again. 

And I fucking hate it because all my life I’ve been skinny but strong-ish and smol but now I’m just a weakling blob and none of my favourite clothes fit.

[signbrake9-blog]

Virtually fat-free and crazy addictive, Som Tam Thai salad, with Granny Smith Apple

  SOM TAM COMES IN MANY SHAPES AND STYLES… ALL OF WHICH WILL EVENTUALLY COMPEL THEIR SUBJECTS TO SUCCUMB TO INEVITABLE ADDICTION

The other day as I watched again, sneering, yet another TV documentary made in the frantic, nation-wide hunt for the next revolutionary diet that is going to save America from drowning in its own fat — the Atkins, the keto, the 5:2, the Paleo, the HCG, the Zone, the Jenny fucking Craig, you name it — I reached down to my bag of kettle-cooked Texas BBQ potato chips with a grin before I glanced at the clock in wrenching gasps.  Holy mother of god it’s past 9 o’clock?! the feeding window has closed on my 16:8 intermittent fasting diet!

We all do it.  We all do it.  Twitching and turning in an endless cycle of struggles in order to stay in the balance between emotional sanity and the general shape of a socially acceptable humanoid.  So much deliciousness, so little fat cell allowance.  It’s almost as integral a part of the First World Problems as knowing how not to lose it when asking “What do you mean there’s no wi-fi?” at a beachside cafe on a Caribbean island.  I get it.

Having said that, I have to admit my general confusion at America’s difficulty in meeting such task, the final switch from consuming overly processed foods to fresh produce or simply just freshly prepared foods.  I feel this way because I think deep down, I know the answer to this question.  Deep down, I know how to save us all.

America just has to eat as good as A Third World country.

Look, I think we have grown so privileged, so involved with exhausting the last possible way to pair caviar with fried wagyu steaks or stuffing lobsters into a pig that we have, perhaps irreversibly, forgotten how to make poor foods taste good.  Not poor foods as in fast foods, but cooking with cheaper ingredients such as vegetables that is a major part of the diet in less privileged countries where meats are considered a luxury, where eating vegetables is not a choice, but a necessity, and as a result, where they taste really, really, really good, because they have to.

Take Thailand for example, where they have taken a virtually fat-free salad to the brim of an art form — som tam, or better known as Thai green papaya salad.  Som tam comes in many shapes and styles, depending on the region, ranging from mild and friendly to deeply funky and challenging to the foreign tongue, all of which will eventually compel their subjects to succumb to inevitable addiction.  Consider som tam Thai, the focus of our current interest, as the gateway drug.

Without the use of deeply fermented crabs or fishes like its other peers, som tam Thai is as friendly to the untrained tongues as it is delicious.  A mixture of ruptured chilis and garlics, bruised tomatoes and green beans with thinly shredded green papaya, and an acutely savory, sweet and tangy dressing, all pounded under the gentle urgency of a wooden mallet, ushering them onto the way to becoming something greater than the sum of its parts.  Perhaps its greatest wisdom is standing against the western practice of keeping the vegetables as un-wilted and perky as humanly possible in a salad, knowing that the partial breaching of their exterior defenses allows the exchange and absorbance of flavors to deepen.  Practically fat-free but incredibly robust, a celebration between a spectrum of textures, a push for the limit of human sensory, burning, salty, sweet, crunchy, sour, som tam Thai has boldly gone where no American vegetables have gone before.  The only thing standing in our way is perhaps that its main ingredient, green papaya, is somewhat of a tropical monopoly.  But please rejoice in knowing that it works just as beautifully with Granny Smith apples that are more abundant to us than we know what to do with.

So people, put down your kale salad and eat this one.  Feel alive again.  And maybe once in awhile, go get some fried chicken.  Just not a whole bucket.  You see.  It’s not that complicated.

Print

Som Tam salad, with Granny Smith Apple

Serving Size: 2

Ingredients

DRESSING:

2 tbsp (32 grams) seedless tamarind pulp

3 tbsp boiling water

1/4 cup fish sauce

3 tbsp dark brown sugar

2 tbsp lime juice

INGREDIENTS:

2 tbsp dried shrimps (see note *)

5.3 oz (150 grams) extra fine haricot verts, or fresh green beans if unavailable

2 medium-size Granny Smith apples

2 cloves of garlics, peeled

2 Thai red chili

8 cherry tomatoes

Instructions

PREPARE DRESSING: In a blender or the tall cup that comes with immersion blender, soak the seedless tamarind pulp with 3 tbsp of boiling water for 10 minutes until softened (Meanwhile, you can prepare Step Two). Once softened, add fish sauce, dark brown sugar, and lime juice (reserve the lime rinds for later), blend until the mixture is extremely smooth. The dressing is enough for two salads. If you'd like, you can also make a larger batch and keep in an air-tight jar in the fridge until needed.

Saute dried shrimps with 2 tsp of canola oil in a skillet over medium-high heat until lightly browned, set aside. (If you don't mind raw beans, you can skip the next step. But I like to take the raw edge off of the haricot verts). Wash and cut the haricot verts into 2 1/2" segments. Add 1/4 cup of water to a shallow skillet and bring to a boil over medium-high heat, add the haricot verts, cover the pot, and cook for about 1 minute until cooked. Shock in iced water until completely cooled down, set aside.

Peel the Granny Smith apples, then slice each sides into very thin slices, then cut again into very thin strips. If you want to keep then from oxidizing, you can submerge them in salted water. With a large mortar, add garlics, Thai red chili, and the reserved lime rinds (I used lemon because I didn't have enough lime), pound the garlics and remove the skins, and continue pounding until the ingredients are smashed to small pieces (but not ground). Add the dried shrimps and pound again, not to grind it but just to release their flavors. Add the cherry tomatoes and pound ruptured and broken. Add the haricot verts and pound each beans are cracked and bruised. Finally, add the apple strips (drained well if previous soaked) and 3 1/2 tbsp of the dressing, and mix well *(I had to transfer into a large bowl because my mortar wasn't big enough). The salad should taste quite heavily seasoned and robust.

Som Tam usually has crushed roasted peanuts in them. I'm not a big fan. But you can do that if you want to. Serve the salad with steamed sticky rice or just as is as I do.

Notes

* Dried shrimps can be found in almost every Chinese grocery stores or Chinatown. Nowadays they can be easily sourced online as well. Keep them in a zip-lock bag in the freezer and they last an eternity.

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[marblefeet08-blog]

Chef Summit 2018

FTC Disclaimer:  This trip was sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.

Earlier this month Alexis and I were thrilled to attend Chef Summit 2018 at the Certified Angus Beef® Brand's Culinary Center.  Chefs from all over North America came to

get hands-on butchery lessons and break down a side of beef,

see the level of dedication and care that goes into producing the Best Angus Beef, and

gain a better appreciation of under-utilized cuts to use for delicious and profitable menu items.

Here is some of the fun that David Dial (Spiced...One Dash At A Time), Cindy Kerschner (Cindy's Recipes and Writings), Alexis and I had while getting to learn side-by-side with the chefs. 

Day 1

The first day was a reception followed by a dinner prepared by the talented chefs of the Culinary Center. 

Because the event started in the early evening, Alexis and I drove up instead of flying.  This allowed us to enjoy a casual drive through the slightly mountainous Kentucky/Tennessee border, rolling horse country of Kentucky, and the bucolic countryside of Ohio.

Tara opened the event with a session about the history of the brand.  Fun Fact: The Certified Angus Beef® Brand all started because a rancher got a flavorless, tough steak at a restaurant.

The brand began as a desire to foster quality beef.  This program was built on a foundation of quality specifications formulated by a meat scientist.  To this day, quality is the key to their pull-through marketing strategy.

Waste not, want not.  The chefs use trimmings from the Meat Lab to create tasty beef sausages. The tasso is a beefy spin on a spicy Cajun ham that we have made at home, and it was my favorite of the bunch.

Melon wrapped with cured beef - the salty and sweet combo worked well together. 

Shut the front door!  Poke-style cap steak on taro chips.  The very rare cap steak was lightly coated with an array of Asian flavors, and the crisp chip brought the texture.  This was my favorite dish of the appetizers, and I'd love to serve this at an Eggfest or cooking demo.

The Culinary Center's Lead Chef, Ashley Breneman (Cutthroat Kitchen, Chopped Grill Masters Napa, and Master Chef), talks us through the variety of dishes that they created for us.

Shaved Teres Major Flatbread would be a fun shared appetizer or an entree.

Pasta made with a luscious smoked chuck roll that was straight up comfort food.

The real show stopper, for me at least, was the Osso Buco-style Beef Short Ribs. I love beef short ribs anyway, but the presentation just makes it that much better. These were fan-freaking-tastic.

After dinner, Matt Shoup and I checked out the Culinary Center's dry aging and meat curing cabinet. They are lucky we brought our small car and not our truck or this cabinet "might have disappeared".

That's the funky stuff!  There was some 55 day dry aged beef in here.

Day 2

We hit the ground running in the Meat Lab the next morning.  I've gotten to experience the Meat Lab once before for Grill Talk but we were only breaking down primals then.  This time we were breaking down a half steer.  

I don't mean that we watched someone break down a half steer.  Each team of 4 or 5 people had our own side of beef to butcher. 

Ain't no party like a Meat Lab party.

The morning session opened with The Science Behind The Sizzle™, explaining how each of the 10 science-based specifications ensures a flavorful eating experience.

I harp on the 10 Science-Based Specifications because they are the important difference between Certified Angus Beef® Brand and other Angus brands.

Then the fun really kicked in! Diana Clark, Meat Scientist, took us through breaking down a side of beef, step-by-step.  I'd be lying if I said I wasn't intimidated.  What's the best way to get over being intimidated?

To get over intimidation, you jump right in when they ask for a volunteer during the demonstration. And as fate would have it, I got to saw off the bone-in brisket.  I love brisket. 

I did that!  Can you see the brisket flat and point layered in there between the bones and fat? I have to say this gave me a better appreciation for and understanding of that glorious cut of beef.

David Dial got right in there too.

As soon as they showed us a step, we would go back and repeat (or attempt to repeat) that step on our steer.

At the lunch break, I was able to "IRL meet" Chef Gavin Pinto.  One of Chef Gavin's many roles is hosting Certified Angus Beef® Brand's Facebook Live videos like this one about smoking beef.

One of our lunch recipes was Shredded Certified Angus Beef® Chuck Roll Philly Cheesesteak with Parmesan Truffle Fries. 

I was a big fan of the chuck roll this weekend after having it in three different dishes.  It's like a cross between brisket and chuck roast. Beefy, tender, and luscious.

Asian Zing Stir Fry using Certified Angus Beef® Clod with Steamed Rice and Stir-Fry Veggies.

To move the large pieces of beef around, the Meat Lab utilizes a ceiling mounted rail system of suspended hooks.

Diana watching some of her students practicing what she demonstrated.

The class is an experience in understanding where the individual cuts come from and how its location affects the taste, tenderness, and appearance of the beef.  An example of this would be how the chuck eye and rib eye are right next to each other, so the chuck eye is close to the same palatability of the ribeye but usually at a much cheaper price.

First, look at the marbling of this skirt steak!  Second, did you know that the skirt steak is the steers diaphragm? 

Two of my teammates, Matt and JJ, fabricating smaller cuts.

Matt did the Osso Buco treatment to our beef ribs.  I can't wait to try this at home and create a recipe with it.  

After a long day in the Meat Lab, we were treated to dinner at The City Square Steakhouse.

Day 3

The third day started bright and early....well at least early, I'm not sure how bright I was...at Atterholt Farms.  This family farm owned by two brothers is a seed stock program (breeding for other ranches) with 50-80 head depending on the time of year.

This farm has 700 acres for the cattle, feed hay farming, and crops such as soybean and corn.

We learned that raising cattle to earn the Certified Angus Beef® Brand designation is no accident.  I was amazed at the planning and forethought that goes into it. The Atterholts start with artificial insemination.  Here's the quick takes of what I learned about that process:

Ranchers get a bull semen catalog that lists statistics about prospective bulls and their expected progeny differences.  This lets them select the ideal bull for meeting the 10 specifications.

Bull semen costs about $20 a vial which is good for one attempt.

Bull semen can be frozen and lasts indefinitely so it is possible to breed using semen from a champion steer that has been dead for years and years.

The Atterholt's success rate with A.I. is about 60%.  

They target the same calving date each year (during January - March) so about 285 days prior to the cow's last calving date, they attempt the A.I.

The month after A.I. attempts, any cows that go into heat (meaning A.I. didn't take) are placed with a "clean up" bull to attempt normal insemination.

Page from a bull semen catalog. It's kind of like Match.com for cattle.

The tag on the ear has 3 numbers.  The large middle number is the cow's ID# with the first number being the last digit of the year the cow was born (in this case, 2015) and the next three digits are just the order of birth, so this was the 25th calf in 2015.  The top number is the mother's ID# and the bottom is the birthdate.

Expected Progeny Differences are statistics that let the rancher know the genetic worth of a prospective bull and the probable traits of its offspring.

The calf on the left is Ferdinand.  He is a "bottle calf" meaning his mother rejected him and wouldn't care for him so the Atterholts had to bottle feed him, requiring a lot more resources and effort.  Murphy, the dog, loves Ferdinand.

This shot was taken in June....not February.  It was just a cold snap.

After the ranch, the chefs had a session on marketing while we bloggers got a tour of the facilities.

Certified Angus Beef® Brand headquarters has a wonderful set up for their photography and video productions.  The prop closet alone is a food blogger's dream.  

They have kitchens every time that you turn around.  I think they had a total of 4? This is the kitchen that they use for their FB Live videos.

I found out that the Certified Angus Beef® Brand is a great employer to work for.  They have an onsite physician, psychologist, and a lawyer for the staff to utilize for their personal needs! I was seriously impressed.

G-schedules are specifications set out by premium brands for the USDA graders to determine if the beef they are examining meets the premium brand's requirements. There are hundreds of them.  Certified Angus Beef® Brand's schedule is Schedule G-1 because they were the first such program in the country.

Me, Alexis, David, and Cindy in one of the many kitchens.

Cook-off

The last part of the event was the cook-off using the 5 teams.  We had to pick one of the cuts that we trimmed out on Day 2.

Scoring was based on taste, texture, appearance, presentation, and cost-effectiveness.  You also got bonus points for using more obscure cuts of beef.  We went with the mock tender.

We had access to farm fresh produce and anything in the pantries and freezers.

I was on a super-talented team, it was fun just getting to watch them in action and help out. Jorge, Matt, and JJ were rock stars.  I need to learn to cook with their speed and efficiency.

With 5 cook teams, you can imagine the kitchens were crazy busy.

Alexis shredded smoked chuck roll for her team's dish.

We used the mock tender for this Cuban-style tartare with a red-eye gravy aioli, crispy fried potatoes, a sous vide egg, and blue corn Johnny cakes.

I forget the description for this one but I know that it used the inside skirt steak

Smoked chuck roll ragu.  They smoked the chuck roll for 4 hours and then braised it to finish.  This was my personal favorite of throwdown recipes.

Thin sliced coulotte, blackberries, radish, fennell and Fresno chiles. 

The winning dish was Soy Braised Beef Belly Bao Buns with Pickled Cucumbers and Onions.

Here is the costing sheet for our dish.  You can see how using these lesser known cuts really boosts the profitability of a menu item.  Use beef tenderloin instead and you have a much different bottom line.

Before we knew it, the Chef Summit was over and it was time to bid the Culinary Center farewell.

Source: http://www.nibblemethis.com/2018/06/chef-summit-2018.html

[guitarboard42-blog]

3 Pitmaster-Approved Recipes That Take You From Breakfast to Dinner

We've partnered with Smithfield Marinated Fresh Pork to highlight simple yet uniquely delicious dishes that'll take your summer grilling to the next level.

During the summer months, you can catch me grilling up pork (albeit in my cramped New York City kitchen using a cast-iron pan) at least once or twice during the week—it's quick, satisfying, and with a ton of different cuts to choose from, as versatile as it gets. But lately, I've been stuck in a bit of a recipe rut, unable to break away from the same crispy pork chops I make over and over again.

So to help me mix up my grilling routine this year, I turned to Tuffy Stone, a bona-fide pitmaster, cookbook author, and this year's Grand Champion at the Memphis in May World Barbecue Championship, one of the most prestigious barbecue competitions in the world. He not only gave me three of his favorite recipes (one each for breakfast, lunch, and dinner) that go a step beyond the usual grilled fare, but also shared some of his tried-and-true grilling wisdom, like how to pick the best cut of fresh pork and cook it perfectly every time.

1. Pre-marinated meat makes a weeknight-friendly shortcut.

If you know you're going to have an especially busy week, you can use pork cuts that have been pre-marinated with spices and seasonings (like roasted garlic and herb or hickory-smoked brown sugar) ahead of time. "It's an easy shortcut to have a really delicious meal," says Tuffy. "A lot of times in my house when we're super busy, we'll grill that pre-marinated meat, make a simple salad, and maybe bake some bread in the oven, and that'll be dinner."

2. Start with a clean grill.

You may have heard people say that a dirty grill adds flavor or seasoning, but Tuffy couldn't disagree more. "I don't buy into that," he explains. "I always cook on a super, super clean smoker or grill." He also makes sure to use good fuel that burns as clean as possible. "Whether it be charcoal or wood, I make sure whatever's going to be my heat source will impart good flavor on the meat," he says.

3. Invest in a good thermometer.

"If you're going to spend money on a nice pork chop, the last thing you want to do is either overcook it or undercook it," Tuffy says. That's where a meat thermometer comes in handy. "I think having a good, accurate thermometer is really helpful in making sure that you can cook your meat just right."

For pork, that means the internal temperature should be at about 145°F for the most optimal, tender texture. But don't forget about carryover cooking, which means that the internal temperature of the meat will rise slightly even after you take it off the heat source. With a pork chop, Tuffy might cook it to 138°F and pull it off the heat; it'll continue to cook as it rests for 5 to 10 minutes, and as a result, you'll get a much juicier pork chop.

4. Pick out a quality cut.

When you're buying any type of meat, but especially pork, you want to find the freshest, highest-quality cut you possibly can. How can you tell? "Look for meat that's well marbled and has striations of fat in there," says Tuffy—that's the best indicator.

5. Spritz your meat for better flavor and texture.

While the meat is cooking on the grill, don't be afraid to spray it with some high-quality apple juice or another liquid (like beer or even pineapple juice) Tuffy says. "The moisture applied to these meats during the cooking process can be really nice—and it's a great way to add some flavor."

With these pitmaster-approved tips in your pocket, it's time to start grilling. Here are three of Tuffy's go-to recipes—all of which can be adapted for the stovetop and oven—from a new riff on steak and eggs to fall-apart spareribs that taste like they've been smoking all day long.

1. Grilled Pork Chops with Chile Ketchup & Eggs

This easy grilled pork chop recipe with soft scrambled eggs and spicy homemade ketchup is comfort food at its finest, and it makes an excellent breakfast—or dinner. The best part: It comes together just as well on the stovetop as it does on an actual grill; a well-seasoned cast iron skillet can stand in without skipping a beat.

Because these pork chops are already pre-seasoned, you can throw them right on the grill or in the skillet and they won't take longer than four minutes on each side. Once the pork chops are done, "put them on a plate to rest, and then do your soft egg scramble, and it makes for an easy cleanup," Tuffy says. Drizzle the whole plate in the spicy chile ketchup, which you can actually make ahead of time and keep on hand for breakfast and beyond.

Tuffy Stone's Grilled Pork Chops with Chile Ketchup & Eggs

View Recipe

Ingredients

For the pork chops & soft scrambled eggs:

6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops 9 eggs 6 tablespoons half and half 1 1/2 teaspoons kosher salt 1/2 cup chopped green onions 2 tablespoons chopped chives 3 tablespoons butter

6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops 9 eggs 6 tablespoons half and half 1 1/2 teaspoons kosher salt

1/2 cup chopped green onions 2 tablespoons chopped chives 3 tablespoons butter

For the chile ketchup:

1 cup ketchup 6 tablespoons distilled white vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon chipotle chile powder 1/2 teaspoon pasilla or ancho chile powder 1/2 teaspoon kosher salt 1/4 teaspoon granulated onion 1/4 teaspoon granulated garlic

1 cup ketchup 6 tablespoons distilled white vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon chipotle chile powder

1/2 teaspoon pasilla or ancho chile powder 1/2 teaspoon kosher salt 1/4 teaspoon granulated onion 1/4 teaspoon granulated garlic

2. Grilled & Stuffed Pork Loin Filet

This kale and bacon-stuffed pork loin filet looks fancy enough for a special occasion or Sunday supper, but is simple enough to put together for a hearty lunch (it doesn't hurt that you can prep the stuffing ahead of time).

"It could be something that you butterfly, stuff, roll, and tie, and maybe you just leave it in the refrigerator," Tuffy explains. You can also switch up the stuffing depending on the season and what looks best at the market; spinach or mustard greens would make great substitutes here, he adds.

Tuffy Stone's Grilled & Stuffed Pork Loin Filet

View Recipe

Ingredients

1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet 1/2 cup apple juice, in a spray bottle 1/4 cup diced Smithfield Hickory Smoked Bacon 2 tablespoons olive oil 1/2 cup julienned yellow onion 4 cloves garlic, thinly sliced 2 cups sliced kale 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon toasted caraway seeds, crushed 1/4 cup apple cider vinegar

1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet 1/2 cup apple juice, in a spray bottle 1/4 cup diced Smithfield Hickory Smoked Bacon 2 tablespoons olive oil 1/2 cup julienned yellow onion 4 cloves garlic, thinly sliced

2 cups sliced kale 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon toasted caraway seeds, crushed 1/4 cup apple cider vinegar

3. Spareribs with Mustard Sauce

Spareribs might seem like an intimidating dish to make at home, but Tuffy assures me that this recipe is the most approachable out there. One critical step: Let the ribs soak up the seasoning. "I like the seasoning to sit on both sides of the meat for at least one hour," Tuffy explains.

Another key tip: Wrap the ribs in aluminum foil about halfway through the cooking process. Once wrapped, "I'll let it cook for another two to two and a half hours until the meat is tender," he says. This low and slow method might take a bit more time, but it's a fool-proof way to get fall-off-the-bone results every time. Once they're done, dress the spareribs in the tangy mustard sauce and, per Tuffy's recommendation, serve them alongside a punchy coleslaw of cabbage and granny smith apples tossed in a celery seed mayonnaise with fresh herbs. Other easy side options: grilled veggies, Greek yogurt potato salad, or simple baked beans.

Tuffy Stone's Spareribs with Mustard Sauce

View Recipe

Ingredients

For the fennel garlic rub & spareribs:

2 racks Smithfield Fresh Pork Spareribs 1/2 cup apple juice, in spray bottle 1/2 cup kosher salt 1/4 cup freshly cracked black pepper 1 teaspoon crushed red pepper 1 1/2 teaspoons granulated garlic 2 teaspoons freshly cracked fennel seeds

2 racks Smithfield Fresh Pork Spareribs 1/2 cup apple juice, in spray bottle 1/2 cup kosher salt 1/4 cup freshly cracked black pepper

1 teaspoon crushed red pepper 1 1/2 teaspoons granulated garlic 2 teaspoons freshly cracked fennel seeds

For the mustard sauce:

3/4 cup yellow mustard 1/3 cup whole-grain mustard 1/4 cup apple cider vinegar 3 tablespoons honey 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper

3/4 cup yellow mustard 1/3 cup whole-grain mustard 1/4 cup apple cider vinegar 3 tablespoons honey

1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper

What's your favorite summer grilling recipe? Share it with us in the comments below!

We've partnered with Smithfield Marinated Fresh Pork to share your new favorite grilling recipes—from quick-cooking pork chops with scrambled eggs to fall-off-the-bone spareribs with tangy mustard sauce—plus expert tips on how to pull them off without a hitch. To make your summer cooking even easier and more convenient, use Smithfield's Marinated Fresh Pork. These fresh pork cuts (think: pork chops, loin filets, tenderloins, roasts, and more) are carefully seasoned and marinated using a variety of different spices and rubs (no artificial ingredients here!) so that all you have to do is throw them on the grill, stovetop, or in the oven.

Source: https://food52.com/blog/24204-tuffy-stone-best-grilling-recipes-summer

[paleorecipecookbook]

Paleo Cooking 101: How to Cook Meat Like a Pro

Eating healthy can be wildly difficult when walking through a world of processed and refined foods. Paleo eaters are all about living and sourcing their food as close to Mother Earth as possible. In this modern world, it can be quite the task to eat this way!

It can be difficult for anyone who isn’t comfortable in the kitchen to find ways to get enough protein into their daily grind, but with a few basic skills, you can become as comfortable and proficient in the kitchen as expert Paleo cookers. Here’s a breakdown of what you need to know.

Get Comfortable in the Kitchen

A favorite go-to snack is fruit. Just grab a peach and go, right? Delicious and easy. There are not as many grab-n-go protein sources as naturally occurring as fruit that literally grows on trees.

Leaps and bounds are being made with on-the-go Paleo snacks and meals, but we all know that when you are following a diet that clashes with the standard American one (aka S.A.D. and yeah—it is!), you must arm yourself with a few cooking techniques if you don’t want to only be eating handfuls of nuts and jerky day in and day out. Getting yourself in the kitchen is a surefire way to have quality control over your meals and getting that protein in!

The kicker is that unless you cook full time, you are most likely too busy doing your thing to then come home and labor over the stove. Eating Paleo in this S.A.D. world means you also need to be your own full-time personal chef, and that’s a dealbreaker for many. Finding the time to cook can be super tough but if you are Paleo, or have recently made the switch, there is no way around it: the kitchen must be your new stomping ground, your safe haven, and yes, even your peaceful retreat.

With the right tools and knowledge, it’s totally possible to find a way to love cooking clean, delicious, Paleo meals for yourself. The biggest hurdle for most when digging deep to find their inner-chef-selves, is meat preparation. Between what cuts to buy, how to season, what to put in the marinade, and then the actual cooking, there is a lot going on and so many decisions to make.

Basic Cooking Skills

Getting a few cooking methods under your belt, and understanding the way that certain ingredients act, will empower you to make more efficient meals and more interesting choices in the kitchen. Arming yourself with some basic cooking 101 will enable you to create clean and delicious meals at home with ease, and eventually, some creativity!

Recipes are fantastic, yet they don’t leave you too much room for you to freestyle. Learning cooking methods is where the power lies. A little knowledge can be a game-changer and up your confidence in the kitchen.

So yes, cooking can be intimidating. Which is sort of hilarious because food and shelter used to be pretty much the only things humans had to do! But fear not, even in a modern world, we can relearn the basic skills of preparing meats and proteins.

Here are some of my favorite ways to prepare proteins, and hopefully get your creative juices flowing in the meat department!

Eggs

Perhaps one of the most basic Paleo foods, it’s easy to fall into a rut with these. Learning multiple ways to properly prepare eggs can add instant variety to your Paleo diet.

Soft Scrambled Eggs

A good soft scramble is like gold in my house! No more overcooked eggs for you. Amazingly, most people overcook their eggs, and when the proper cooking technique is learned, eggs can become quite a delightful favorite.

Use a cast iron skillet. It distributes heat more evenly, and that’s good! I also love my Green Pans, which are nice and heavy and also distribute heat well.

Get that fat hot first. Over medium high heat, melt your butter, coconut oil, avocado oil, or whichever high-smoke point fat of choice you like, before adding your eggs.

Scramble less. Using a heat safe spatula, gently stir and fold, but not too much. Just a few turns of egg around your pan, and you’re good. Let em’ be!

Cook less. Once you pour your eggs in your hot pan, turn off the heat after a few seconds. Let the residual heat slowly cook your eggs.

Poached Eggs

To me, perfectly poached eggs are the most elegant of egg preparations. Don’t be intimidated by the title—poaching an egg is actually quite simple.

Add apple cider vinegar to simmering water to help coagulate the egg white which creates a tidier little poach.

Using a whisk, create a cyclone before pouring your egg into the simmering water. The swirling water will wrap the egg white around the yolk without too much fuss. This is known as the whirlpool method.

Crack your eggs separately and one at a time. Crack your egg in a little bowl before sliding it into the simmering water. Helps with the peril that is a shattered eggshell and the eventual hunt to find it. Pouring your egg in, rather than cracking it over your simmering pot of water, also helps with accuracy.

Frittatas

Frittatas are the way to go if you are serving a small army of Paleo humans, plus, they’re just so convenient.

Crack your eggs separately and one at a time.

Crack your eggs in a separate bowl. When you eat free-range, pastured eggs, sometimes directly from your own chickens and ducks or someone else’s healthy birds, you may be prone to getting a bad one here and again. Real food goes bad sometimes, because it is real and not treated. But you don’t want one bad egg to ruin your whole dish.

Use an oven safe pan that distributes heat evenly, like a cast iron skillet or green pan, but with a metal handle so you can not only cook stove top, you can also stick it in the oven.

Sauté your veggies slightly and pour your beaten eggs over the sauté. After a few seconds, turn off your stovetop and place the entire pan in a preheated oven. Your frittata will cook just enough on the bottom, and will finish evenly and with a nice browned top!

Pork

The other white meat! There are a lot of cuts to choose from, and bacon is always a crowd pleaser in the Paleo world. But learning to use the other cuts of pork will step up your Paleo protein game. Here are some preparations that I like, as well as some tricks for you to get your cook on.

Tenderloins

One of the more common preparations, tenderloins are versatile and quick to prepare.

Use a marinade. Tenderloins are, it may not surprise you, tender! They take on marinades super well. Marinate for an hour in the fridge before cooking.

Make your own marinade. Oil+Acid+Seasonings are the general components for the making of a marinade.

The tastiest marinades have quite a bit of vinegar or acid to them; using apple cider vinegar or fresh squeezed orange or lime juice is truly delicious.

Be aware that when using an acid-forward marinade you only need to marinate for one but no more than two hours to avoid denaturing the protein and curing your tenderloin before cooking. You will want to make about ½ cup marinade per pound of tenderloin. Err on the side of making more marinade since cooking down leftover marinade to make a reduction will be delicious as a pour over sauce!

Sear then roast. After you marinate, sear your tenderloin on the stovetop quickly on all sides to develop a bit of color. After a nice brown caramelization occurs, finish cooking in a preheated 400ºF oven. Line a baking pan with parchment paper and roast your meat until a meat thermometer reads 150ºF as an internal temp.

Always rest. Let your meat rest about 10-15 minutes before slicing. This goes for all meat. This helps keep your tenderloin juicy and moist. Slicing too early will allow all those tasty juices to escape!

Pork Chops

All chops are not created equal. Just as there are different cuts of beef for steaks, there are different cuts of pork chops, too. They taste and cook differently. Ask your butcher for tips on the best cuts of pork chops for your intended cooking method. Here are some general tips and methods for pork chops.

Brine. To brine is to make a saltwater bath for your meat. This results in a tastier and more tender texture. Your brining liquid can be as simple or as complex as you’d like. Start with a one to twelve ratio of salt to water (something like ¼ cup salt to 3 cups water) and from there feel free to add peppercorns, bay leaf, cinnamon, chili, etc. Simmer your brine until salt has dissolved, cool completely, and pour over your chops. Let brine for two to four hours. Rinse and pat dry. Now you are ready to cook!

Stuffed chops. Loin chops taste amazing when stuffed. Use a paring knife to create a little pocket in the center of your chop. Stuff with chopped apple, apricots, or even red grapes! Sear stovetop to brown and to trap those juices in, and then finish in the oven.

Dry well, sear well. Meat sears best when dry. Unless there is sugar content, like orange juice from a marinade, you can’t expect much color from a sear unless you have dried your cut of meat. Color is where the flavor is, so make sure to get a good sear on.

Bacon

Bacon is the salty goodness that non-Paleo eaters still believe is bad for you. But if it’s bad, we don’t want to be good!

Stovetop: Lay your bacon into a cold skillet, add only enough water to just cover the bottom of your pan, then turn on the heat. This helps with even cooking, and even eliminate some splatter.

Baking: Start roasting your bacon in the oven! Lining a sheet pan with parchment paper and laying out your slices not only allows you to prepare more strips at once, but this way all of your slices will cook up more evenly. Plus, no splatter!

Once your bacon is done cooking, save the leftover fat in a jar. Cooking your veggies in a little bacon fat imparts delicious flavor. Try sauteing Brussels sprouts or mushrooms on the stovetop in a little of your leftover bacon grease.

Beef

Grass-fed beef is higher in all the good B vitamins and minerals and lower overall in fat. It has more omega-3 fatty acids than conventional beef, too. So, go grass-fed! Here are the basics of cooking beef to perfection.

Steaks

People pay top dollar for perfectly cooked steaks in restaurants, but you can learn to prepare five star steaks at home.

Do not overcook. Hot and quick is your mantra when preparing grass-fed steaks. In comparison to conventionally treated beef, grass-fed cooks about 30 percent quicker and will continue to cook a bit after you remove your steak from the pan, oven, or grill. So be hot and ready to cook your beef steaks quickly!

Do a ‘quick-age’ on your steaks. Salt your steak and let sit for about 20 minutes. This will break down connective tissues and create a more tender result for your dining pleasures. You may notice a bit of a weeping. Simply pat dry before cooking.

Ground Beef

A good burger is worth it’s weight in gold, right? Nothing is more classic, but you definitely want the get the right cook on, whether it’s burgers, meatballs, or a classic meatloaf.

Keep it moist. When using ground grass-fed beef, you want to be sure to impart as much moisture as you can.

Use coconut aminos, a little mustard, homemade applesauce, grated carrot and onion, and a touch of grade B maple syrup to add moisture.

Form into the desired dish and make yourself some delicious burgers, meatballs, or meatloaf!

Beef Roast

Roasts are a great lazy-Sunday meal as they take relatively little effort and cook while you’re doing other things. Anything that you can set-and-forget is great for anyone who doesn’t want a ton of prep time.

Preheat your oven to 450°F. Season your roast with preferred spices, salt, and pepper.

Get a good sear on your roast by adding to a preheated hot skillet and browning on all sides.

Add root veggies to your roast pan and cover with stock, bone broth, or water. Cover tightly.

Put your covered roast in the oven for 30-45 minutes, then reduce heat to 325°F and continue to cook for four to seven hours. The more time, the better! Even 30 extra minutes will make all the difference in a fall-apart roast. Slow and low is the key.

Beef Bone Broth

Bone broth is a gut-nourishing food that can be consumed by itself or added to soups and stews and other dishes. Making your own is a great way to save time and money.

Roast beef bones on a baking sheet at 350°F for 20-30 minutes.

Add beef bones, herbs, and spices (such as peppercorns, fennel, oregano, and thyme) to a large stockpot. Fill with water until bones are covered, with an additional inch of water.

Bring to a boil and then reduce to a simmer for 8 to 24 hours. Skim the film off the top every 2-3 hours.

Strain the broth and store in mason jars in the fridge for up to 2 days, or freeze leftovers.

Lamb

Lamb is amazing because it is rich, meaty, and smooth with robust flavor. Lamb can be an acquired taste, but really, it’s all in the preparation.

Lamb Chops

A classic lamb preparation, you’ll want to find these in a nice thick cut for super juicy results.

No matter the chop, be it loin or rib, choose a thick cut, up to about 1 ½ inches is ideal.

Adding a good amount of fat and salt will ensure that your lamb is tender. Trim away any hard, extraneous pieces of fat, but leave the internal marbling intact and the chop whole.

Lamb chops are best when cooked to medium or even a touch medium-rare. Cook over moderate heat until about 10°F from the desired internal temperature (160°F for medium), and then finish over high heat to get a yummy crispy finish.

You can get a good cook on a lamb on a grill utilizing cold versus hot spots, or you can go from oven to stovetop.

Rack of Lamb

The show-stopper of the lamb world, this dish looks supremely gourmet and pro.

Slow cook the rack of lamb in a roasting pan in the oven heated to 200-250°F. Check internal temperature and remove from oven when desired temperature is reached (160°F for medium).

Sear the rack on a pre-heated stovetop pan over high heat to achieve a decadent crispy crust.

Chicken

The favorite white meat, chicken is a staple on Paleo diets because it tends to be the most affordable. It can also dry out quickly, so to get a pro cook on your chicken, follow these tips.

Roast Chicken

Roasting a whole chicken is the ultimate, but it can also be immensely intimidating. Whole chickens are convenient since you can eat once for dinner, again pulled, and then roast the bones and make your own bone broth or stock. Aside from that, it is simple, cozy and even elegant when you need it to be.

Be sure your chicken is patted very dry.

Rub coconut oil all over and in all the crevices of your bird.

Salt and pepper fiercely.

Optional but tasty: stuff the cavity with herbs, citrus, fennel, apples, onions—you can get really creative here. Be sure to salt the cavity as well.

Fried Chicken

If you’re jonesing for crispy fried chicken, there’s a Paleo way to do that!

Make a dredge with coconut flour, dried or shredded coconut, paprika, dried mustard, and salt.

Dip chicken tenders or sliced breast in dredge then into egg wash (one egg beaten with a squeeze of lemon), then back into dredge.

Semi-fry on the stovetop in a high heat oil, like coconut or avocado. Boom! Healthier fried chicken! It is crispy and delicious, and very kid-friendly as well.

Tender Chicken

Making white breast meat tender can be tricky, but it’s completely possible if you add an extra step. While some may balk at adding more cooking time, the juicy, perfect results will be more than worth the effort.

Thoroughly pound the chicken by placing the breast between plastic wrap, cover with a dishtowel, and then pound the chicken flat with a meat tenderizer or rolling pin.

Pound until about ¼ inch thick, add salt and pepper, and then sear stovetop until cooked all of the way through. The texture is fantastic and versatile. Sauce it, slice it, dice it—it will all be tender.

Bone-In Chicken

If you want the juiciest cuts of chicken, opting for cuts that still have the bones in will result in a result that is moist and delicious.

Chicken thighs and breasts can both be purchased with the bone in.

Boneless cuts are more expensive, so this is a budget-saving tip!

Cooking times may be longer with bones in, but use a meat thermometer to determine when the chicken is done. It needs to reach 165ºF.

Bone-in chicken has a smoother and more rich texture, so it’s well worth the extra effort.

Bone Broth

It’s not that hard to make your own delicious stock. Many store bought versions have MSG and other chemicals or additives, so you’ll not only spend less, but you’ll get more nutritional value.

Request chicken feet from your butcher if you aren’t raising chickens or don’t have another source.

Roast the feet along with the rest of your bones for about 30 minutes or so, add to a large stock pot, and cover with water.

Add chopped onion, carrots, celery, shiitake stems, and if you want to really get creative, kombu and astragalus root as well. Most importantly, a very healthy splash of raw apple cider vinegar.

Simmer for 12-24 hours, adding garlic and herbs during the last two hours of simmering.

Periodically skim the foam that rises to the top of your broth and discard, these are impurities and make your broth quite bitter.

Strain off the broth and use to sip, add to soups, or use as a flavorful cooking liquid instead of using water or store-bought stocks.

Turkey

Whether it’s Thanksgiving or not, learning how to cook turkey properly will always yield richer, juicier results.

Whole Bird

Many people find roasting a whole turkey bit pretty daunting. The fear of it drying out can be intense!

Spatchcock the whole bird, or ask your butcher to do it for you. A spatchcocked bird roasts wonderfully. It will turn out evenly, browned and moist. It’s a crowd pleaser when roasting a whole bird.

You can also braise your whole turkey. Tent a whole bird with foil to create the braising effect. Fill your roaster pan with flavorful liquid first, tent, and braise for four to six hours in the oven, or more if your bird is huge. Watch the meat fall off the bone! This kind of turkey will be moist and super tasty to make all of your turkey salad, chili, wraps, and snack dreams come true.

Turkey Meatballs

Unlike traditional turkey roasts, when you make something like meatballs you have more control over the moisture content.

Add chopped onions and garlic, pureed butternut, acorn or kabocha squash, along with unsweetened tomato ketchup, mustards, coconut aminos, etc. to ground turkey before rolling into shape. This will keep your meatball moist and add tons of flavor.

Experiment with adding superfoods like hemp and chia seeds for an added nutrition boost!

Seafood

Fish and seafood are an important part of a healthy Paleo diet. Fish tastes best when it is prepared simply.

Fish Filets

Perhaps the most common way to eat seafood, fish filets are simple and delicious. Purchasing a whole fish or a large filet that you cut down into smaller portions can save you a significant amount of money.

Invest in a good, sharp fish knife or dedicate a set of tweezers for plucking out pin bones.

Use a big plastic cutting board for handling whole or large cuts of fish. If you don’t want to deal with the skin, ask your seafood counter to remove it for you.

Cut filets into your desired portion sizes.

Heat your preferred cooking fat in a pan and then sear the filet on each side for three minutes, or until the filet flakes apart easily with a fork.

En Papillote

It sounds fancy, but really it is just fish atop some veggies in a parchment paper. It yields a delicious, one-dish meal that will quickly become a favorite.

Start with a square of parchment. On one side lay down some batons of zucchini, carrot, or sliced brussel sprouts.

Salt your sliced veggies and drizzle with a touch of avocado or coconut oil.

Next, place a few ounces of a filet (salmon, halibut, whatever your pleasure may be) atop your veggies.

Add a touch more salt and a slice of lemon along with some herbage.

Fold the other half of parchment over and tightly roll all of the edges together to create a pouch.

Place onto a sheet pan and bake in a preheated oven at 350ºF for about 10-15 minutes. Serve and enjoy!

Fish Cakes

A great way to prepare unfussy fish dishes are to make fish scraps into patties.

Add a rough chop of raw fish to a food processor, along with some onion, garlic, lime, cilantro, and salt.

Pulse until just incorporated, and working about ¼ cup of your fish cake mix at a time, form into a patty.

Place in the fridge between parchment paper and chill overnight to help the patties maintain their shape during cooking.

These are best cooked stove top, in a skillet. Add some coconut oil and get the fat hot first. Add patties and sear on each side for about three minutes.

Change up the flavor profiles. Capers and lemon or curry paste with basil and mint, you can really get creative here, with endless possibilities.

Game Meat and Offal

If you are willing to explore, you might just surprise yourself! While new Paleo eaters can be turned off to game meats or offal (organs), these are highly nutritious options that actually don’t taste as “weird” as most expect.

Duck

Duck breasts are a great way to break into the pheasant and waterfowl market. They have a poultry-like taste and produce a delicious fat that can be used for roasting vegetables or other dishes!

Choose a breast that has a nice healthy fat cap on the top.

After rinsing, pat your duck breast very dry and score the top with a sharp knife. Salt the fat layer well.

Let your pan heat up before cooking. Over medium-low heat, cook your breast fat side down, slowly rendering the skin.

Pour off the fat (save for later use) as you go.

Once the skin is rendered, completely golden and crispy, flip the duck breast and finish cooking from the other side.

Serve with sweet potato fries or any other favorite Paleo side dish!

Rabbit

If you come across some rabbit meat, ask your butcher to grind for you. Rabbit makes lovely ragout and a fantastic meatball!

Brown your ground rabbit and add onion, red bell pepper, garlic, tomatoes, and some unsweetened tomato paste.

Once you have sautéed for about 15 minutes or so, take some of the tomatoes and blend with a little bone broth or water. Add back to pan.

Simmer for 45 minutes or so. Season well and use as a sauce over zucchini noodles!

Chicken Liver

Perhaps the most daunting of offals, liver gets a bad reputation for being only food that your grandmother would eat. Chicken livers have the most delicate flavor of all livers, and taste similar to ground beef, with a smoother texture.

Saute chicken livers with onions, cherries, apples, quince, currant, and aromatic spices.

Blend in a food processor with butter or ghee, and you have yourself a homemade pate!

Elk, Bison, and Deer

Start by adding game meat to dishes like stews and chili. One pot meals tend to have a lot of room for other flavors, lots of veggies, and are usually fairly forgiving when it comes to experimenting with recipes!

If the flavor of game is too much for you, try trimming away any excess fat or brining.

You can also pair with ground beef, turkey, or chicken in a chili dish to temper the game flavor and provide the comfort of an expected meat.

Start with a basic chili or stew, like this bison chili.

Bottom Line

Even if you’re not a professional chef, you can learn to prep and cook meat in delicious ways that will tantalize your palate and take your Paleo diet to the next level.

P.S. If you want access to the best recipes, organized each week in meal plans with complete shopping lists and prep notes, check out a free trial to our Paleo meal plan.

The post Paleo Cooking 101: How to Cook Meat Like a Pro appeared first on Paleo Plan.

Source: http://ift.tt/10qRbxJ

[screenbrick4-blog]

Creamy Garlic Mushrooms

Creamy garlic mushrooms are super easy to make and a great way to add an extra layer of flavor to your main dish.

If you’re looking for a main dish to pair with these creamy garlic mushrooms, I recommend serving them on top of my Juicy Baked Chicken Breast.

Creamy garlic mushrooms have quickly become one of my favorite go-to, weeknight side dishes. They are easy to prepare, and the combination of mushrooms, garlic, thyme and is just so flavorful.

If you wanted to make this side dish even easier to make, you can buy your mushrooms pre- sliced at the grocery store.  A simple little trick that will save you lots of time.

I get so many requests for vegan recipes that I decided to make these creamy garlic mushrooms dairy free.

How do I do that?  It’s very easy.  Simply swap in some canned coconut milk for the cream and you will have dairy-free, vegan garlic mushrooms that are just as delicious and delectable as their counterpart.

Just be sure that your coconut milk is well blended before adding it into the pan with mushrooms.  An easy way to do this is to blend the coconut milk in your blender right after you open the can.

Cremini mushrooms are a rich source of many minerals including copper, selenium and phosphorus. They are also provide B vitamins including; vitamin B1, vitamin B2, and B6 and they contain potassium, amino acids, vitamin D, selenium, riboflavin, phosphorus, zinc, folate, and manganese.

Aside from all of their health benefits, I love their mild, earthy flavor and meaty texture.  If you can’t find cremini mushrooms at your grocery store, you can sub white mushrooms in their place.

creamy garlic mushrooms over easy baked chicken

Because mushrooms have a sponge like texture, you want to avoid running them under water so they don’t become water logged.

Instead, use a damp paper towel to wipe down the mushrooms caps, removing any loose dirt or debris.

Next, trim off the very tip of the mushrooms stem (you can skip this step if the stem does not look dried out) and then cut them into slices.

I find the easiest way to make these mushrooms, is to have all of my ingredients prepped and ready to go neat the stove top before cooking.

Heat one tablespoons of oil in a non-stick sauté pan

Add the mushrooms and allow them to cook until browned

Add a pinch of salt and garlic and cook for another minute

Pour the coconut milk (or cream) into the pan and sprinkle in the thyme

Cook for a couple minutes or until the coconut milk has thickened

Turn off the heat, sprinkle on a little kosher salt and black pepper, and finish with fresh parsley

Serve and enjoy!

Creamy Garlic Mushrooms

Yield: 2 servings

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Creamy garlic mushrooms are delicious as a side dish and also great spooned on top of some baked chicken or steak.

Ingredients:

1 tablespoon olive oil

10 ounce cremini mushrooms, sliced

4 cloves garlic, chopped

2 teaspoon fresh chopped thyme

kosher salt and pepper to taste

1/2 cup canned coconut milk, blended* 

Directions:

Heat a medium non stick saute pan over a medium heat and then add in olive oil.

Once the oil is hot, add in the mushrooms and cook for about 10 minutes, stirring them occasionally, once they begin to look brown and have released from the pan.

Season with some salt and pepper, before adding in garlic.  Cook for another minute, or until the garlic is fragrant.

Add in coconut milk and fresh thyme.  Cook for two more minutes or until the coconut milk has thickened up.  Adjust your seasonings and then serve and enjoy!

*If you include dairy in your diet, you can sub the coconut milk for cream.

NUTRIENTS PER SERVING: Calories 127 | Total Fat 11.1g | Saturated Fat 4.7g | Cholesterol 0mg | Sodium 14mg | Carbohydrate 5.1g | Dietary Fiber 0.8g | Sugars 2g | Protein 2.6g

Source: https://cleananddelicious.com/creamy-garlic-mushrooms/

[thuthu220100]

A classic Crème Brûlée with a silky smooth rich custard and crunchy caramel top. French chic sophistication in dessert form – yet it’s so easy to make! Just 4 simple ingredients: cream, egg yolks, sugar and vanilla. Excellent make ahead dessert for an elegant dinner party, yet easy enough for dinner tonight.

And guess what? You don’t need a blow torch to make the toffee topping!

Crème Brûlée

I will never forget the first time I made Crème Brûlée because I was so astounded how easy it was. I think I just assumed that something that tastes so incredible and frequents the menus of top restaurants would be really hard to make!

I think you too will be so surprised how easy Crème Brûlée is! No fancy gadgets (I’ll get to the toffee topping later :-)) and just 4 simple steps:

Infuse cream with vanilla (10 minute simmer, stand for 1 hour);

Whisk egg yolks & sugar, then cream;

Pour into ramekins, bake then chill; and

Sprinkle with sugar then blast with blow torch or stick it under a stinking hot grill to make the caramel topping.

Wait – that’s it?? You don’t need a recipe!

(PS How to pronounce Crème Brûlée: krem broo lay. You get extra points if you can say it with a French accent. I can only say it with an Aussie accent!)

What goes in Crème Brûlée

Here’s all you need to make Crème Brûlée:

Cream – heavy/thickened or pure cream works just fine here. If you opt for low fat cream, you will miss the rich mouthfeel but the recipe does work;

Vanilla bean – While vanilla bean will give the best and purest vanilla flavour, you can use vanilla bean paste instead. The vanilla bean paste still has the little black vanilla bits in it, so it will look the same but the vanilla flavour is not quite as pure. Vanilla extract also work, though once again it’s just not as good as the “real thing”, albeit an excellent economical option. I personally wouldn’t recommend making Crème Brûlée using imitation vanilla essence. It kind of defeats the purpose….

Sugar – Some for mixing into the custard, and a bit for sprinkling on the surface to make the paper thin shatteringly crispy topping!

Egg yolks – This gives Crème Brûlée the luxurious richness as well as making the custard set. Use leftover egg whites to make this Fluffy Soufflé’s Egg White Omelette!

How to make Crème Brûlée

French chic sophistication… yet so easy to make!

Scrape Vanilla Bean – To scrape the vanilla bean “caviar” out, cut an incision down the length of the vanilla bean. Then use the back of a small knife held perpendicular against the vanilla bean and scrape it along the inside to scrape out the vanilla bean caviar. See demo in the recipe video below;

Infuse cream – Place vanilla “caviar”, used vanilla bean pod and cream in a saucepan and simmer over low heat for 10 minutes. Then leave to stand for 1 hour so the cream gets infused with the vanilla flavour and cools (so it doesn’t cook the egg). I tend to do this with the lid off because I don’t like condensation dripping into my cream from the lid if you cover it. It’s diluting the cream, I declare, perhaps illogically!

It does mean removing the skin that forms on the surface before mixing into the egg;

Egg mixture – Whisk egg yolks with the sugar;

Add cream – Remove the vanilla bean from the cream (have a giggle when you see what I use to remove it in the recipe video!). Use a slotted spoon or similar to remove any skin from the surface of the cream to ensure our custard is silky smooth;

Make custard – Pour the cream into the egg mixture then whisk until just combined. Don’t whisk more than necessary as this creates air bubbles. Though let’s be real, it’s not the end of the world if you have an air bubble or two in your custard! I’m just being a perfectionist here :-);

Fill ramekins – This recipe makes 500ml / 2 cups of custard, so that’s 125ml / 1/2 cup each for 4 servings. So a small ramekin around 150ml / 2/3 cup is an ideal size – this is what I used.

Restaurants often serve Crème Brûlée in a flatter, larger dish so there’s more toffee surface area. I applaud them for this clever move – we all love that toffee top – but regretfully I do not have such a dish;

Water bath – Place ramekins in a deep(ish) roasting pan, then fill the pan with boiling water so it comes halfway up the side of the ramekins. Don’t go any higher than this otherwise the ramekins will float around in the water!

Bake 35 – 40 minutes or until the custard looks/feels set but still wobbles when you (gently!) shake the ramekin.

How set Crème Brûlée should be

Crème Brûlée is supposed to be a soft custard with a texture like a thick Greek yogurt. You should not be able to cut through it like cake! When you scoop into the ramekin, the custard walls of the custard in the ramekin should barely be holding upright, but shouldn’t run everywhere. And it should melt in your mouth like a rich, velvety cream. It shouldn’t even have the texture of soft jelly!

How to make the crisp toffee topping of Crème Brûlée

A blow torch makes short work of the crisp toffee topping – just sprinkle with sugar then blast with the blow torch for around 6 to 10 seconds until the sugar melts and turns toffee coloured.

However, if you don’t have a blow torch, just melt the sugar under a stinking hot grill / broiler for around 45 seconds – 1 minute. It works just fine, though my two little tips are a) the brûlée should be refrigerated overnight to ensure it is really cold; and b) after the sugar is melted, pop it back in the fridge for at least 20 minutes, up to 1 hour. This is because the grill takes longer than a blow torch so the surface of the custard under the caramel will melt a little bit.

That moment when you crack through the caramel topping and are greeted with the sight of silky smooth custard…..ugh. Heaven in a ramekin!

What to serve with Crème Brûlée

As for what to serve Crème Brûlée with? So many options! An elegant ending to any dinner, but of course the obvious idea is to round out a French menu with this impressive dessert. Here are some ideas:

Béarnaise Sauce – world’s finest steak sauce

Beef Bourguignon (Beef Burgundy)

Killer Lemon Butter Sauce for Fish

Coq au Vin

French Onion Soup

French Bistro Salad

French Recipes

Steak or salmon with Béarnaise Sauce – suitably elegant main dish!

Hearty stews – Beef Bourguignon, Coq au Vin or Chicken in White Wine Sauce (this last one isn’t authentic French but suitable French-country-chic!);

French Onion Soup – excellent starter option though certainly suited as a main as well;

Fish with Lemon Beurre Noisette which is a brown butter lemon sauce (it is outrageously good);

Nicoise Salad – a French tuna salad would make for a great main on a hot summer day; and

Side salad suggestions – classic French Bistro Salad, a (better!

) French Carrot Salad or a (French-ish) Tomato Salad with Olive Tapenade. Or make your own with a French Vinaigrette.

More French ideas this way -> French recipe collection.

Bon appetit! – Nagi x

Watch how to make it

Print

Crème Brûlée (French Vanilla Custard)

Recipe video above. A classic French Crème Brûlée with a silky smooth rich custard and crunchy caramel top. It's a stunner – and so easy!

Course Dessert

Cuisine French

Keyword creme brulee, french custard, french dessert, vanilla custard

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 599cal

Author Nagi | RecipeTin Eats

Ingredients

2 cups pure cream (Aus) / heavy cream (US) (Note 1)

1 vanilla pod OR 1 tsp vanilla bean paste (Note 2)

5 egg yolks (Note 3 for leftover whites)

1/4 cup caster sugar (superfine sugar)

Toffee Topping

2 tsp caster sugar (superfine sugar)

Cups – Metric

Instructions

Vanilla bean – Split vanilla down the middle and scrape the seeds out using a small knife. Place into saucepan with cream and the used vanilla pod.

Infuse cream – Simmer over low heat for 10 minutes. Remove from stove and leave to infuse for 1 hour (you can skip this step if using paste, just let it cool to lukewarm). Remove vanilla pod.

Preparation – Preheat oven to 130°C/265°F (120°C fan). Place four 2/3 cup / 150 ml ramekins in a baking pan (high enough so water can come halfway up ramekins).

Boil water – Boil a kettle of water.

Whisk yolk s& sugar – Whisk yolks and sugar (50g) until just well combined – don't whisk too much, you don't want bubbles.

Add cream – Pour cream in and gently stir to combine. Divide mixture between ramekins.

Water bath – Pour in enough boiling water so it comes halfway up the side of the ramekins. (If you have too much water, ramekins will float around – not good!)

Bake – Bake for 35 – 40 minutes, or until the custard is set but there is still a slightly wobble when you GENTLY give the ramekin a little shake.

Chill – Remove ramekins from water. Cool then refrigerate for at least 6 hours, preferably overnight (up to 3 days).

Toffee Topping

Blow torch method – Sprinkle 1/2 tsp sugar over the surface of each creme brûlée. Use a blow torch to melt and caramelise the sugar. Serve immediately.

Grill / broiler method – Creme brûlée should be refrigerated overnight. Preheat grill to high. Place creme brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate for at least 20 minutes, up to 1 hour (to reset custard immediately under toffee), then serve.

Crème Brûlée Texture – should be like a very thick yogurt, not set so you can cut it like cake or even a soft set jelly. When you scoop it out of the ramekin, the walls should barely hold, but shouldn't be melting.running. The custard should literally just melt in your mouth.

Notes

1. Cream:

Australia: This recipe calls for pure cream. Thickened cream also works, but pure cream will give a cleaner, more elegant mouthfeel (in my opinion). Light cream does work but it lacks the richness;

US: Use heavy cream. 

2. Vanilla – It’s most authentic to use a vanilla pod but you could use vanilla bean paste. You want those little black bits of vanilla for the real experience!!

3. Egg Whites – Use leftover egg whites to make this Fluffy Soufflé-style Egg White Omelette!

4. Recipe source – Marginally adapted from the Creme Brûlée recipe from Manu Fiedel’s French Kitchen cookbook.

5. Nutrition – Don’t worry about the nutrition. This is worth it.

Nutrition

Serving: 173g | Calories: 599cal | Carbohydrates: 29.3g | Protein: 6g | Fat: 52.6g | Saturated Fat: 31.2g | Cholesterol: 436mg | Sodium: 58mg | Potassium: 118mg | Sugar: 25.3g | Vitamin A: 2150IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.5mg

Originally published in September 2016. Updated with brand new photos and long overdue recipe tutorial video! No change to recipe – it’s perfect as is!

Life of Dozer

One day, a pelican will turn around and peck him and he’ll learn his lesson for good!

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[journalofeating]

fine dining experience

Look, I know this is the Journal of Eating Crap, but I started this blog in 2015 and I’m moving up in the world. Well, no, I still haven’t graduated, but my friends are moving up so I have to actually spend money to hang out with them now. 

Note: we only went to this place because someone found a 50% off deal. Prices quoted are the full menu price. 

First up was the free bread, which came with olive oil and Pepe Saya butter. There was white bread and wholegrain walnut and fennel, which were both amazingly soft. But the real highlight was the olive oil. It was so fresh it still tasted fruity. Honestly, we should’ve loaded up on the free bread, ordered one entree, and ended there.

The group shared a few entrees. One was this pan-fried potato gnocchi ($38 for the large serving) which was fine; the gnocchi had a good texture, and it was better than the one I had in the restaurant next to the Museum of Sydney.

The other entree was fried zucchini flowers filled with gorgonzola ($24) which was genuinely great and I wish I’d bought this as my main meal. I didn’t bother taking a pic of the truffle mash ($13), which tasted kinda like petrol but in a good way? It was compellingly weird and I wasn’t entirely sure if it was enjoyable or not, sort of like listening to 20th century Western art music. 

Me and a bunch of guys decided to go all out and get the dry-aged rib eye steak ($68) as our main. I was already pretty full by the time it arrived, so I ended up giving about a quarter of it to the guy sitting opposite me (who’d unknowingly ordered some tiny-ass serving of some fish), but it was still the best steak I’d ever had. I normally hate beef fat but the fat in this was actually good.

The mushrooms on the side were also really good, but most of us were already struggling to finish the meat. So I got my lunchbox out of my bag under the table, and surreptitiously collected everyone’s mushrooms.

Last but not least was the birthday cake that someone bought from one of those Asian bakeries. It was a very Asian cake too, the kind with a ton of whipped cream, canned fruit, and melon balls hidden inside. We gave it to the waitstaff to cut, and they disappeared for ages before returning with this: the sad cake, next to vanilla ice cream on a sprinkle of popcorn crumbs. It’s like a /r/shittyfoodporn post. I think they charged like $6 for it. Hilarious.

Final verdict: For half-price, it was good. If I were paying full price, I’d just go for the bread and zucchini flowers.