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May 04, 2014

Food Thread: Minimalist Edition [CBD]
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Are butter, cheese and steak really bad for you?

rdbrewer trumped me on this one (check the sidebar), but this is an important article about a very important study. Too many of the current nutritional mandates emerging from our ~~benevolent dictators~~ government are based on faulty science, or no science, but rather the political expediency of getting the first lady's face plastered all over the media. And as much as a shot at the Obama administration is satisfying, this has been going on for decades, driven by the various food lobbies, the pet projects of unelected bureaucrats, and in many cases the environmentalists.

And let us not forget our beloved MBM, who pimp out the latest dietary craze in the Sunday inserts, their dead-tree publishing arms, the tedious 30 minute infomercials, and the occasional serious piece to complete the advertising synergy!

Yeah....you want one.

Pasta with Fresh Mussels and Bay Scallops

1 lb. Thin Spaghetti
2 lbs. Fresh Mussels
Â½ lb. Bay Scallops
1 Small Tomato (cored, seeded and finely diced), or 4 ounces of canned, chopped tomatoes
2 Small Onions (chopped)
1 Garlic Clove (finely minced)
3 tbls. Chopped Parsley
12 oz. White Wine
Olive Oil
Salt and Pepper to taste

Â•SautÃ© onions in a large heavy pot in two to three tablespoons of olive oil on low/medium heat until slightly caramelized (about 20 minutes).

Â•Set a large pot of salted water to boil for the spaghetti.

Â•Place mussels in a colander and rinse them in cold water, checking for opened or broken mussels; allow the mussels to drain.

Â•When onions are cooked, turn heat to high and add white wine and garlic. Reduce for a few minutes and add the mussels. Cover and cook for two to three minutes (thatÂ’s a rough estimate), until all of the mussels are open. Remove from heat.

Â•Heat a small sauce pan on medium/high heat for one minute. Add one to two tablespoons of olive oil and the tomatoes. Toss the tomatoes frequently for a few minutes, until they give up most of their liquid. Add the scallops and cook for two to three minutes, until the scallops are barely translucent. DonÂ’t overcook them or they will have the consistency of an eraser. Add the parsley and cook for about 15 more seconds.

Â•Remove the mussels from their shells (use gloves; they will be hot), taking care not to discard any of the onions.

Â•Add the tomato and scallop mixture to the pot with the mussels.

Â•Cook the spaghetti until just al dente and drain, reserving some of the water.

Â•Add the spaghetti to the mussels and toss until the spaghetti is coated liberally; add some pasta water if necessary.

Serve immediately, topped with grated parmesan cheese.

Posted by: Open Blogger at 12:18 PM | Comments (112)
Post contains 499 words, total size 4 kb.

1 I want the Searzall.

Posted by: Insomniac at May 04, 2014 12:22 PM (mx5oN)

2 You want steak. You'll take slow roasted pulled pork. You get hamburger in Manwitch sauce.

Posted by: Federick Forrest at May 04, 2014 12:23 PM (hAXhv)

3 Thai Red Curry burgers on the grill tonight...

Posted by: OG Celtic-American at May 04, 2014 12:24 PM (W7zKe)

4 Steak. Yum! Had a nice grilled tuna steak over a bed of escarole for lunch. Seasoned with Asian spices. Making turkey soup for tonight.

Posted by: Y-not at May 04, 2014 12:29 PM (zDsvJ)

5 >>3 Thai Red Curry burgers on the grill tonight... Go on...

Posted by: Y-not at May 04, 2014 12:30 PM (zDsvJ)

6 OMG, I want that steak up top there. Really, there isn't a lot I wouldn't do to have someone put that plate in front of me right this very minute.

Posted by: Peaches at May 04, 2014 12:30 PM (8lmkt)

7 I saw these $3/4oz tubs of "finishing butter" at the store yesterday, and I guess I didn't realize mixing things into butter was so hard I couldn't do it at home with my $3/16oz stick butter. Like I do for garlic bread.

Leftover garlic butter makes an excellent grilled cheese sammich, btw.

Posted by: HR at May 04, 2014 12:30 PM (hO8IJ)

8 >>Leftover garlic butter makes an excellent grilled cheese sammich, btw. With or without gold flakes?

Posted by: Y-not at May 04, 2014 12:32 PM (zDsvJ)

9 Mmmmm....mussels!!

Posted by: iNC Ref at May 04, 2014 12:33 PM (3fGLO)

10 Are butter, steak, and cheese bad for me? Maybe, but do I give a damn if they are? Nope.

Posted by: PabloD at May 04, 2014 12:35 PM (iyTdw)

11 Smoked (over only semi-indirect heat) chicken quarters last night. Went from frozen solid to delicious in about 3 to 3.5 hours using oak from our recently felled tree. First time I've smoked bone-in chicken so I'm pretty happy it turned out well.

Posted by: Polliwog the 'Ette at May 04, 2014 12:35 PM (GDulk)

12 Oh great. From the wsj article rdbrewer linked: "We've also known since the 1940s that when heated, vegetable oils create oxidation products that, in experiments on animals, lead to cirrhosis of the liver and early death. For these reasons, some midcentury chemists warned against the consumption of these oils, but their concerns were allayed by a chemical fix: Oils could be rendered more stable through a process called hydrogenation, which used a catalyst to turn them from oils into solids. .... The past decade of research on these oxidation products has produced a sizable body of evidence showing their dramatic inflammatory and oxidative effects, which implicates them in heart disease and other illnesses such as Alzheimer's. Other newly discovered potential toxins in vegetable oils, called monochloropropane diols and glycidol esters, are now causing concern among health authorities in Europe." We cook with canola & canola/grapeseed oil. Ugh. This sucks.

Posted by: votermom at May 04, 2014 12:36 PM (GSIDW)

13 1 lb meat of choice... I am using ground turkey tonight 1 TBS red curry paste 1 TBS stinky fish sauce 1 TBS lemon grass paste 1 TBS lime juice 1 Egg Chopped onion & cilantro to taste Mix and marinate Baste on the grill with sweet chili sauce Top with Asian slaw,my favorite: Purple cabbage Carrots Scallions or green onions Sesame oil Rice vinegar Dark brown sugar If desired, a cilantro lite mayo goes nice on the bun.

Posted by: OG Celtic-American at May 04, 2014 12:36 PM (W7zKe)

14 Posted by: Peaches at May 04, 2014 04:30 PM (8lmkt) Agreed. Suddenly starving.

Posted by: Polliwog the 'Ette at May 04, 2014 12:36 PM (GDulk)

15 That sounds really good, OG Celtic.

Posted by: Y-not at May 04, 2014 12:37 PM (zDsvJ)

16 'Really, there isn't a lot I wouldn't do to have someone put that plate in front of me right this very minute.' Go on...

Posted by: OG Celtic-American at May 04, 2014 12:39 PM (W7zKe)

17 Any ideas how to use fresh lemon grass? I planted some but haven't figured out what to do with it. Was thinking tea and maybe weaving little baskets if I can't come up with anything better.

Posted by: Polliwog the 'Ette at May 04, 2014 12:39 PM (GDulk)

18 "this is an important article about a very important study."

See also: _Good Calories, Bad Calories_ by Gary Taubes, on the same topic.

"Too many of the current nutritional mandates ... are based on faulty science, or no science"

So we now have a mountain of evidence showing that the American scientific establishment got it completely wrong on nutrition and metabolism for half a century -- and ignored or rudely shouted down the dissenters who had it right.

Nevertheless, you may be sure that none of these lessons about the gullibility and fallibility of Big Science under Big Government auspices will be applied to, say, "anthropogenic global warming".

"but rather the political expediency of getting the first lady's face plastered all over the media."

Pushing a dietary scheme which she herself does not follow.

There is a huge rumble going on among parents of school-aged kids about how the unappetizing low calorie rabbit food now served as lunchtime MoochMeals(tm) leave their kids distracted and grouchy from growling empty bellies by the end of the school day.

Wouldn't it be all sorts of fun if we could somehow force the same lunches on Mooch herself? Imagine what fun it would be for Barack having to deal with her while she was in a hungry bad mood.

Her already visible resemblance to a Klingon would be out in full force. Weapons Officer M'chel, ready to spill blood. Barack would never again leave the safety of the golf course.

Posted by: torquewrench at May 04, 2014 12:40 PM (noWW6)

19 when heated, vegetable oils create oxidation products that, in experiments on animals, lead to cirrhosis of the liver

Yeah, like most of the horde will need heated vegetable oils for that. lmao!

Posted by: Peaches at May 04, 2014 12:40 PM (8lmkt)

20 Really simple and adequately healthy. Ground turkey is so tasteless it does really well with curries or pepper dishes. Substitute it for shredded pork in black bean sauce for example.

Posted by: OG Celtic-American at May 04, 2014 12:40 PM (W7zKe)

21 Just bought the kid eight McChickens to eat while he's studying for his AP exams. He's trying to gain weight but he says all that he is accomplishing is epic poops.

Posted by: NCKate at May 04, 2014 12:40 PM (/6NSh)

22 Any ideas how to use fresh lemon grass?

Bless your heart, Polli! If I had that, I would simply get out the vacuum cleaner. (don't taze me!)

Posted by: Peaches at May 04, 2014 12:42 PM (8lmkt)

23 With or without gold flakes?

Without. I haven't been working that much OT.

Posted by: HR at May 04, 2014 12:43 PM (hO8IJ)

24 >>17 Any ideas how to use fresh lemon grass? Toss it into soups, especially ones that have a light broth and seafood, or stir-fries. I grew it last year, but was disappointed by both its slow growth and lack of flavor. Didn't both this year.

Posted by: Y-not at May 04, 2014 12:43 PM (zDsvJ)

25 Posted by: PabloD at May 04, 2014 04:35 PM (iyTdw)

+1

I am so, so tired of being told what to eat, what to drink, what to think, and for whom to vote.

My default assumption is now: "No, that is wrong until you prove, with science and statistics, that it is correct."

And even then? I will never give up steak and butter.

Posted by: CharlieBrown'sDildo at May 04, 2014 12:43 PM (QFxY5)

26 Any ideas how to use fresh lemon grass? I planted some but haven't figured out what to do with it. Was thinking tea and maybe weaving little baskets if I can't come up with anything better.
Posted by: Polliwog the 'Ette at May 04, 2014 04:39 PM (GDulk)

Looks like a good seasoning/side type dish. Used in Thai cooking. Especially chicken and fish. The one site I looked at had this info:

"If you can't find lemongrass with the fresh produce, check the freezer section. Because lemongrass freezes well, it is often sold in frozen packets of about 6-8 stalks. "

So if you find a use you like, don't throw away what you can't use.

Posted by: Bruce at May 04, 2014 12:44 PM (Y/JJM)

27 Pushing a dietary scheme which she herself does not follow.

Did you see the pictures of the meals and desserts from that bullshit celeb gala last night? Less than 20% of her plate was vegetables.

Posted by: HR at May 04, 2014 12:44 PM (hO8IJ)

28 Lemon grass can be really fibrous and bland. The paste in the veggie section with the herbs is quite good given it's zero effort.

Posted by: OG Celtic-American at May 04, 2014 12:45 PM (W7zKe)

29 Did you see the pictures of the meals and desserts from that bullshit celeb gala last night? Less than 20% of her plate was vegetables.

Posted by: HR at May 04, 2014 04:44 PM (hO8IJ)

To be fair, she has that toned figure to maintain . . .

Posted by: Peaches at May 04, 2014 12:45 PM (8lmkt)

30 Posted by: votermom at May 04, 2014 04:36 PM (GSIDW)

Bruce Ames was doing good work on similar stuff in the 70s and 80s. His was combustion products from smoking, grilling and browning.

And Bruce Ames used to eat at Flints BBQ in Oakland every now and then!

Posted by: CharlieBrown'sDildo at May 04, 2014 12:45 PM (QFxY5)

31 Lemon grass recipes/tips on about.com here http://tinyurl.com/brx9gd

Posted by: votermom at May 04, 2014 12:45 PM (GSIDW)

32 Did you see the pictures of the meals and desserts from that bullshit celeb gala last night? Less than 20% of her plate was vegetables. FEED ME!!!!!

Posted by: Moochelle's giant ass at May 04, 2014 12:47 PM (mx5oN)

33 Posted by: Bruce at May 04, 2014 04:44 PM (Y/JJM) Thanks. Posted by: OG Celtic-American at May 04, 2014 04:45 PM (W7zKe) Fiberous and bland sounds like a great way to plump up teas. Sounds good for anything sort of citrusy flavored.

Posted by: Polliwog the 'Ette at May 04, 2014 12:48 PM (GDulk)

34 Beard the mussels.. All seafood should be hairless......

Posted by: Herr Morgenholz at May 04, 2014 12:48 PM (8hnXs)

35 As you can guess, I am less than enthusiastic about those steaks!

Posted by: Evil Blogger Lady at May 04, 2014 12:48 PM (UYjru)

36 19 Yeah, like most of the horde will need heated vegetable oils for that. lmao! -- Peaches, it sucks because we are a teetotaling family so we don't even get to enjoy our path to cirrhosis!

Posted by: votermom at May 04, 2014 12:48 PM (GSIDW)

37 But that is because I am a cow. Did I mention that pork prices are still considerably less than beef? And pork is delicious grilled.

Posted by: Evil Blogger Lady at May 04, 2014 12:48 PM (UYjru)

38
My default assumption is now: "No, that is wrong until you prove, with science and statistics, that it is correct."

And even then? I will never give up steak and butter.
Posted by: CharlieBrown'sDildo

Plus I want a reference to the "study" you are talking about. Is it a observational study? bRRRAPPpppp, wrong, but thanks for playing.

This time of year, a thick ribeye on the grill and some asparagus.
Can't eat all of the ribeye? Tomorrow morning will be eggs cooked in butter and ribeye.

Posted by: Bruce at May 04, 2014 12:49 PM (Y/JJM)

39 That meal above is perfectly healthy (except for the cow or steer that supplied the meat). I would substitute sweet potatoes for white potatoes, but so long as you eat potatoes with fats (butter, sour cream, etc.) they really are not so bad (provided you do not over eat them). The steak tends to help prevent that.

Posted by: Evil Blogger Lady at May 04, 2014 12:50 PM (UYjru)

40 Posted by: Bruce at May 04, 2014 04:49 PM (Y/JJM)

How do you keep the asparagus from rolling into the coals?

[actual question from a friend's BBQ guest]

Posted by: CharlieBrown'sDildo at May 04, 2014 12:51 PM (QFxY5)

41 How do you keep the asparagus from rolling into the coals?

[actual question from a friend's BBQ guest]
Posted by: CharlieBrown'sDildo

Ha! You got to start with a lot, and hope you have a spear or two left at the end!

Posted by: Bruce at May 04, 2014 12:52 PM (Y/JJM)

42 "We cook with canola & canola/grapeseed oil. Ugh. This sucks."

Trying to go back to classic animal fats for cooking where we can.

Unfortunately, decades ago, the food industry started taking perfectly good lard and hydrogenating it into its trans-fat cousin for shelf stability. Mexicans didn't seem to mind this, and we Anglos had fled lard in fear for our lives anyway.

And those hydrogenated bricks are still pretty much all there is when you go looking for lard.

We can occasionally find refrigerated nonhydrogenated leaf lard (which makes fried chicken to die for) via various foodie circuits around the SF Bay Area, but it's absurdly costly. A rare indulgence.

Posted by: torquewrench at May 04, 2014 12:52 PM (noWW6)

43 37Â But that is because I am a cow. Did I mention that pork prices are still considerably less than beef? And pork is delicious grilled.Â Posted by:Â Evil Blogger LadyÂ at May 04, 2014 04:48 PM (UYjru) ------ Yes, yes it is. I just used the last of my charcoal grilling two fat pork chops law night. SO good. Did of farmer's market fresh green beans (they're really cheap right now). Asparagus should be in about now from all the local farms, so hopefully it's cheap, too. My all-time fave vegetable. And I am now craving mussels.

Posted by: shredded chi at May 04, 2014 12:53 PM (xsTvq)

44 Someone posted on FB recently some study that showed sugar stimulating the brain in the exact same pattern as cocaine. I was too lazy to post that they should plaster that info to the crack world to save those poor addicts tons of money. I have some Belgium and Dutch ancestors so I think I'm probably adapted to handle chocolate LOL.

Posted by: PaleRider at May 04, 2014 12:53 PM (ql12X)

45 We can occasionally find refrigerated nonhydrogenated leaf lard (which makes fried chicken to die for) via various foodie circuits around the SF Bay Area, but it's absurdly costly. A rare indulgence.

Posted by: torquewrench

Coconut oil works well also. It handles high heat well.

Posted by: Bruce at May 04, 2014 12:53 PM (Y/JJM)

46 42 I am going to try switching to peanut oil - apparently a higher smoke point so I am guessing safer.

Posted by: votermom at May 04, 2014 12:55 PM (GSIDW)

47 Too many of the current nutritional mandates emerging from our ~~benevolent dictators~~ government are based on faulty science, or no science, but rather the political expediency of getting the first lady's face plastered all over the media.

Those who are really convinced that they have made progress in science would not demand freedom for the new views to continue side by side with the old, but the substitution of the new views for the old.

Posted by: Vladimir Lenin at May 04, 2014 12:56 PM (IN7k+)

48 Macadamia nut oil. I buy it from Hawaii by the gallon. Nearly tasteless and has an uber high smoke point also uber healthy. I use it for deep frying and real high temp stuff. Grapeseed oil for pan frying. Olive oil for low temp stuff.

Posted by: OG Celtic-American at May 04, 2014 12:57 PM (W7zKe)

49 I thought the saturated fat science was settled. Huh.

Posted by: Dang at May 04, 2014 12:58 PM (MNq6o)

50 Oh, also about lard:

My grandmother made pie crusts with lard. HEAVENLY pie crusts.

Then my mother switched to Crisco. Because Big Government, Big Business, Big Medicine and Big Science had all told her loudly and in unison that her entire family would die horribly if she fed them food made with lard.

The new pie crusts were shitty by comparison.

And we now find out, less healthy than what they replaced. Wow, thanks, Bigs!

Posted by: torquewrench at May 04, 2014 12:58 PM (noWW6)

51 How do you keep the asparagus from rolling into the coals? [actual question from a friend's BBQ guest] Posted by: CharlieBrown'sDildo at May 04, 2014 04:51 PM (QFxY5) ------ I've seen it tied in a bundle with (I think) wet kitchen twine. Or buy/make one of those special grill pans with holes that is also great for fish. It's just a flat piece of steel with tons of 1/2" holes in it.

Posted by: shredded chi at May 04, 2014 12:58 PM (xsTvq)

52 Nice thread. Now I going to get me a steak. Did you all know that when they judge ribeyes etc they cook all of them on a George Foreman grill. Equal temp etc.

Posted by: Nip Sip at May 04, 2014 12:59 PM (0FSuD)

53 For this evenings fine dining experience we will partake of boiled potato, boiled egg, some finely aged cabbage, and a bit of sausage. ..with beer.

Posted by: Fred McCarthy at May 04, 2014 01:00 PM (rpqW1)

54 Lard? Ha ha. When I worked in McD's in HS, the 60's, we not only peeled all the potatoes for fries we cooked all of them in LARD. First you blanched them then you hot fried them. More fat in the fries than the burger. God they were good.

Posted by: Nip Sip at May 04, 2014 01:01 PM (0FSuD)

55 Asparagus: skewer at a 45 degree angle to the shaft so the skewer doesn't fall into the flames, lay the asp perpendicular to the grill bars.

Posted by: OG Celtic-American at May 04, 2014 01:01 PM (W7zKe)

56 Mooch pregaming the banquet.
http://is.gd/10wm3X

In fairness, that looks like what I had for dinner last night. But I didn't follow it up with a full meal including Kristal and a second round of dessert at y'all's expense.

Tonight I am having a grilled burger with chopped mushrooms and green onions mixed into the meat and some impulse-purchase Florida sweet corn. All my burgers this summer are going to be mixed with delicious flavors.

Posted by: HR at May 04, 2014 01:01 PM (hO8IJ)

57 I've seen it tied in a bundle with (I think) wet kitchen twine.

Wrap the bundle in bacon!

Posted by: HR at May 04, 2014 01:04 PM (hO8IJ)

58 Did you all know that when they judge ribeyes etc they cook all of them on a George Foreman grill.

Sacrilege! I had one of those freakin' grills for about 5 minutes before I gave it away. Sucks all the tasty fats out of everything. I really thought it ruined whatever it touched.

Posted by: Peaches at May 04, 2014 01:05 PM (8lmkt)

59 Posted by: CharlieBrown'sDildo at May 04, 2014 04:43 PM (QFxY5) Something's going to kill me. It might as well be good food. I'm opposed to the idea that "Genetics is destiny" and yet, my family's genetics would seem to suggest that I am not going to live into my 80s or 90s.

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at May 04, 2014 01:06 PM (HDwDg)

60 The paste in the veggie section with the herbs is quite good given it's zero effort. --- Yeah, I keep those "tube" herbs on hand. Even the garlic is useful for when I really want a puree.

Posted by: Y-not at May 04, 2014 01:08 PM (zDsvJ)

61 Posted by: Nip Sip at May 04, 2014 05:01 PM (0FSuD) When I was there in the early 2000s they used Coconut oil to fry them. Still delicious (coconut oil was mostly liquid until it got cold then it might gel a bit.) But the saturated fat haters made them switch to vegetable oil (which didn't brown as well) then the Trans fat people made them switch to god knows what.

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at May 04, 2014 01:09 PM (HDwDg)

62 My grandmother made pie crusts with lard. HEAVENLY pie crusts. -- Lard makes pastry crusts so flaky. Yum. I made empanadas once - had to find real lard first. So worth it.

Posted by: votermom at May 04, 2014 01:09 PM (GSIDW)

63 Posted by: tsrblke, PhD(c) (No Really!) at May 04, 2014 05:06 PM (HDwDg)

Eh...heredity has an influence, but it's complex. Two lines, both short-lived, can produce long-lived offspring.

But this is the important thing:

"Something's going to kill me.
It might as well be good food."

Posted by: CharlieBrown'sDildo at May 04, 2014 01:10 PM (QFxY5)

64 @58 Read it an weep. Might be fire walled. WSJ story on steak rankings. http://tinyurl.com/ly6buuy

Posted by: Nip Sip at May 04, 2014 01:10 PM (0FSuD)

65 57Â I've seen it tied in a bundle with (I think) wet kitchen twine. Wrap the bundle in bacon! Posted by:Â HRÂ at May 04, 2014 05:04 PM (hO8IJ) ---------- I think I'm in love...

Posted by: shredded chi at May 04, 2014 01:11 PM (xsTvq)

66 Say yes to lard! Used sparingly it is amazing. I also have a jar of rendered duck fat. $1/oz and so worth it... a table spoon in a lean stew or whatever gives that wonderful fat mouth feel with surprisingly few calories...

Posted by: OG Celtic-American at May 04, 2014 01:11 PM (W7zKe)

67 Posted by: OG Celtic-American at May 04, 2014 05:11 PM (W7zKe)

I roast ducks sometimes and will render the copious amounts of extra fat from the raw carcass. I probably get 12 ounces of of fat from the typical duck.

And you are 100% correct about the flavor and mouth-feel it adds.

Great stuff.

Posted by: CharlieBrown'sDildo at May 04, 2014 01:15 PM (QFxY5)

68 How do you keep the asparagus from rolling into the coals? Wrap it in bacon.

Posted by: olddog in mo at May 04, 2014 01:17 PM (EKOIc)

69 I take the steaks off the grill.
Take them inside to "rest"
The coals are dying out now

Lay the asparagus or summer squash or zucchini or whatever on the grill perpendicular to the grate. Leave it on for about 5 minutes for asparagus, 10 or more on the squash things. Turn or move around once. I don't lose anything into the grill. And if I do, pffft, it's a vegetable so no biggy.

Posted by: Bruce at May 04, 2014 01:17 PM (Y/JJM)

70 Posted by: CharlieBrown'sDildo at May 04, 2014 05:10 PM (QFxY5) The former biologist knows biology you know

. I automatically factored in all the other things that are true about me as well

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at May 04, 2014 01:22 PM (HDwDg)

71 Eh...heredity has an influence, but it's complex. Two lines, both short-lived, can produce long-lived offspring. -- I hope so. I am less than 8 years away from the age my mom dropped dead from a heart attack.

Posted by: votermom at May 04, 2014 01:25 PM (GSIDW)

72 Posted by: olddog in mo at May 04, 2014 05:17 Oops, just saw HR beat my post with his @57. I've been doing green beans this way for quite some time. Don't really care for asparagus but with the bacon wrap I can eat it.

Posted by: olddog in mo at May 04, 2014 01:26 PM (EKOIc)

73 61- In Thailand, they double cook the fries in coconut oil. Oh. My. Goodness. Never bothered with a burger because of those fries. Plus they had fried pineapple pies. Mercy. Now, this was over 25 years ago, so who knows what they do now.

Posted by: Moki at May 04, 2014 01:29 PM (EvHC8)

74 The former biologist knows biology you know .

Posted by: tsrblke, PhD(c) (No Really!) at May 04, 2014 05:22 PM (HDwDg)

Oh, I know that you used to understand it, but now that you are a PhD(c), you have undoubtedly forgotten everything useful.

Posted by: CharlieBrown'sDildo at May 04, 2014 01:35 PM (QFxY5)

75 'Oh, I know that you used to understand it, but now that you are a PhD(c), you have undoubtedly forgotten everything useful.' +1 to that. Although, PhD's DO have great success banging their hot students... much higher score rate than Masters GTA's...

Posted by: OG Celtic-American at May 04, 2014 01:38 PM (W7zKe)

76 If butter, cheese and steak were bad for you, I would have died a long time ago. And died happy.

Posted by: Snake at May 04, 2014 01:44 PM (yaeMF)

77 Let the pre-drinking hydration begin...

Posted by: OG Celtic-American at May 04, 2014 01:48 PM (W7zKe)

78 Kind of like uploading fuel into the Shuttle just prelaunch...

Posted by: OG Celtic-American at May 04, 2014 01:48 PM (W7zKe)

79 If you're active like a farmer, an oldtime blacksmith, or similar tradesman in his prime, I suspect that it would take a lot of beef, cheese, and butter to cause any harm. The gut usually comes when the activity and metabolism slow down.

There's probably a genetic factor, so those of South Asian & fellow East Asian descent, we should probably not try this at home thanks to our narrower arteries.

Posted by: TD at May 04, 2014 01:50 PM (se2/g)

80 A LOT is genetics... lottery of life and all.

Posted by: OG Celtic-American at May 04, 2014 01:51 PM (W7zKe)

81 >>Did you see the pictures of the meals and desserts from that bullshit celeb gala last night? Less than 20% of her plate was vegetables. Her part in Biden's video was worse she catches Biden and Julia Louis-Dreyfus in the WH kitchen eating ice cream, scolds them for not listening to her, digs into the ice cream after they scurry out, and then gives the stink-eye to Julia when she returns for her purse. NOT funny when this woman is leaning hard on businesses (and giving out Ocare waivers) so that they only sell/serve what she approves.

Posted by: Lizzy at May 04, 2014 01:53 PM (8zTpe)

82 If it grows from the ground or lives in the sea or it comes from something with a face, it isn't bad for you. It's a provision from God. When you start messing things up with manmade factory concoctions and additives that get processed, packaged, marketed and branded as "food", that's when your body gets into trouble.

Posted by: grammie winger at May 04, 2014 01:56 PM (oMKp3)

83 Remember Citizen, only Washington Approved food is Washington Approved! Be a Good Citizen and report non-Washington Approved food so that calorie-normative recidivists may be brought back into the Washington Approved Way! Failure to do so may result in your Protein Ration being terminated! Have an excellent Washington Approved Day, Citizen!

Posted by: OG Celtic-American at May 04, 2014 01:56 PM (W7zKe)

84 You know what else has lard? The icing on those store-bought sheet cakes. Ew. Think it all comes down to everything in moderation and less processed foods where possible.

Posted by: Lizzy at May 04, 2014 01:58 PM (8zTpe)

85 Here is how I'm going to cook my next steak

1) Liberally sprinkle kosher salt on both sides
2) Let the meat sit at room temperature for on hour, then thoroughly rinse off salt
3) Before placing on the grill, rub both sides with garlic, then lightly coat both sides with olive oil
4) Prepare grill coals gray ash, add hickory or mesquite wood chunks
5) Grill steak to near preference, then indirect heat for more smoky flavor.
6) Let meat set for 10 minutes.

Posted by: mrp at May 04, 2014 02:01 PM (JBggj)

86 I was curious about mrp's meat salting method and found this post about pre salting that might be of interest: http://www.forloveofthetable.com/2010/12/process-of-pre-salting-meat.html

Posted by: Y-not at May 04, 2014 02:06 PM (zDsvJ)

87 Hand made pizza tonight (homemade dough, sausage, and sauce) topped with copious amounts of pepperoni, several cheeses, and morel mushrooms. Can't wait!

Posted by: Passerby at May 04, 2014 02:11 PM (sOlwy)

88 Posted by: Passerby at May 04, 2014 06:11 PM (sOlwy)

Morels?

They may be poisonous.

You should send them to me and I'll check them for you.

Posted by: CharlieBrown'sDildo at May 04, 2014 02:17 PM (QFxY5)

89 Hey CBD post your address and I'll send 'em right out! Sending a couple pounds to baby brother in RI next week, and am driving to KY to deliver some to my father soon.

Posted by: Passerby at May 04, 2014 02:20 PM (sOlwy)

90 That's about right, Y-not, but I use more salt than the web post suggests, so rinsing is necessary (pat dry after doing so). The pre-salting technique is also superb for pan frying at high, and I mean HIGH heat using a cast-iron skillet. There's just too much water in packaged supermarket cuts and pre-salting pulls excess water out of the meat (that's my read on why it works). Don't add salt while cooking, in this case you can always add it later if needed.

Another source http://preview.tinyurl.com/ko3an3f

(offthemeathook.com)

Posted by: mrp at May 04, 2014 02:22 PM (JBggj)

91 Just had a quarter pounder with bacon and cheese, no cheese, no mustard, no pickles. Can I even say that on the food thread???

Posted by: Peaches at May 04, 2014 02:30 PM (8lmkt)

92 All pizza can be a heart attack on a baking stone. Please pass me a slice through the USB so I can analyze it for the safety of your loved ones and yourself!

Posted by: OG Celtic-American at May 04, 2014 02:34 PM (W7zKe)

93 Posted by: Nip Sip at May 04, 2014 04:59 PM (0FSuD) Waste of good meat then. I grilled for 10 years on a George Foreman grill and changed to a "real" grill after John died. Never going back. GF is certainly better than *nothing* the texture just isn't the same.

Posted by: Polliwog the 'Ette at May 04, 2014 02:35 PM (GDulk)

94 Peaches, please spank yourself. Also,provide photo or video confirmation so we know your self-denunciation is sincere. Also, I promised you a shot of Tequila, so prepare your USB...

Posted by: OG Celtic-American at May 04, 2014 02:36 PM (W7zKe)

95 I use a cast iron pizza pan. Crisp on the bottom and a bit chewy throughout....the way I like it.

Posted by: Passerby at May 04, 2014 02:38 PM (sOlwy)

96 Peaches, it sounds just fine. McDonald's is a guilty pleasure that I feel justified in indulging in after torturous medical procedures. As for dinner tonight, I marinated chicken breasts and pork loin chops in olive oil, parsley, chopped garlic and worcestershire sauce, then had hubby grill them while I roasted broccoli, squash and yukon gold potatoes in the oven. A salad, and then triple chocolate brownies for dessert. Yeah, it was really good, and good for you too. (Okay, maybe the brownies weren't, but a small piece is fine. Or a big piece, with caramel sauce and sea salt. Whatever.)

Posted by: Moki at May 04, 2014 02:39 PM (EvHC8)

97 Oh, thanks, OG. And there was no self-denunciation there, I like McDonald's (just a couple of items and never, ever fries). No tequila for me, just gonna have another cowboy koolaid.

Posted by: Peaches at May 04, 2014 02:39 PM (8lmkt)

98 Quarter pounder with bacon...no cheese, pickle, or mustard. We must be related. What's up with McD cheese anyways? I never did like it. They don't even offer a quarter pounder without cheese (around here at least) so you pay for it with the basic price.

Posted by: Passerby at May 04, 2014 02:42 PM (sOlwy)

Posted by: OG Celtic-American at May 04, 2014 02:43 PM (W7zKe)

100 Took the two younger kids to the neighborhood pool. Someone nearby was grilling chicken. Could smell the chips and pickles the family at the next table were eating as well. OMG! Guess I should probably eat our leftover ham and beans instead of dreaming about everyone else's dinners.

Posted by: Polliwog the 'Ette at May 04, 2014 02:43 PM (GDulk)

101 " I drink only distilled water, or rainwater, and only pure-grain alcohol."

Posted by: OG Celtic-American at May 04, 2014 02:44 PM (W7zKe)

102 >>96 Peaches, it sounds just fine. McDonald's is a guilty pleasure This. I don't have "fast food" very often, so when I do it's a treat. I kinda prefer Burger King hamburgers, but I like McDs fries and shakes.

Posted by: Y-not at May 04, 2014 02:53 PM (zDsvJ)

103 Posted by: Passerby at May 04, 2014 06:42 PM (sOlwy)

I just don't think the cheese adds anything to a burger, I always have them leave it off, even in the swanky places. Plus, with McD's, I figure if you have them leave some of the stuff off, you will get it freshly made, not something from under the heat lamp.

Posted by: Peaches at May 04, 2014 02:53 PM (8lmkt)

104 I figure if you have them leave some of the stuff off, you will get it freshly made, not something from under the heat lamp. Yep, that's another good reason. Doesn't always work at the drive thru...they know you'll be gone before you open it. I hate when that happens!

Posted by: Passerby at May 04, 2014 02:55 PM (sOlwy)

105 Great story on the heels of the self-congratulatory press bash last night. (And by "great" I mean "infuriating.") http://shar.es/SukMR via Jawa Report

Posted by: Y-not at May 04, 2014 03:02 PM (zDsvJ)

106 Oops, sorry! I posted to the wrong thread.

Posted by: Y-not at May 04, 2014 03:02 PM (zDsvJ)

107 OB loves that Frenchy food

Posted by: righter at May 04, 2014 03:20 PM (Lffjr)

108 " I drink only distilled water, or rainwater, and only pure-grain alcohol."

Fish fuck in water. I never touch the stuff.

My burger was really fabulous, btw.

Posted by: HR at May 04, 2014 03:22 PM (hO8IJ)

109 My burger was really fabulous, btw.

Posted by: HR at May 04, 2014 07:22 PM (hO8IJ)

It smelled divine! And, d'oh, just realized that you are HeatherRadish! I like your blog, a lot.

Posted by: Peaches at May 04, 2014 03:28 PM (8lmkt)

110 I whipped up a red beans and rice with chicken and Andouille sausage. I added 1 bell pepper, 1 red potato, celery (4), onion (1), carrots (2). Used creole seasoning (I can't remember the brand. Begins with the letter Z), garlic powder, pepper. Mixed it all in the stillet and cooked it up. I guess its a halfassed jambalaya but it was very very good when I got done with it.

Posted by: Puddleglum at May 04, 2014 03:57 PM (15w2J)

111 I don't have "fast food" very often, so when I do it's a treat.

I kinda prefer Burger King hamburgers, but I like McDs fries and shakes.

Posted by: Y-not at May 04, 2014 06:53 PM (zDsvJ)

Has anyone else noticed that the food items being held by the actors in McDonald's commercials appear to be twice as large as the ones they serve in the restaurants? Either that or the commercials are made with midgets or carnies. Small hands.

Anyway, I agree on the subject of Burger King, although locally the best burgers come from Carl's Jr. (the chain, with an identical menu, is called Hardee's in the Midwest and East, I believe). Wendy's is also pretty good, and their value menu still has 99 cent items, unlike McD's, where almost everything has been jacked up to $1.49, $1.99 or more.

When visiting SoCal, I always head for an In-N-Out. McDonald's food was never very good, but at least it was cheap. Now it is as expensive (or more so) than everyone else, so the poor quality is just a slap in the face to its long-suffering customer base.

My dogs definitely like Burger King the best, however. A cheese burger with nothing but the cheese and the meat really makes them sit up and salute.

Posted by: CQD at May 04, 2014 05:07 PM (tcvYF)

112 Because of a T2 diabetes diagnosis, I've been forced to take the low carb route in an effort to reduce the reliability on meds. (Still take them, but at the lowest dose available to me, and it's just a minor inconvenience). I try (try being the operative word here these days) to keep my carb count to no more than 60g a day. Since I've been doing this, not only am I in the normal range for the first time in years, but my blood sugar levels are normal and my triglycerides have gone down significantly. With that being said -- if you're looking for an oil to use other than vegetable oil, I suggest coconut oil. It has a lot of good fat in it, and despite its name your food does not taste like coconut afterwards. The trick in using it is to cook food on medium heat to keep it stable.

Posted by: Scoop11 at May 05, 2014 02:49 AM (ERewu)

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