Mickey dees

Why do you get so much pleasure from a mcdonalds hamburger?  Is it the 100 percent pure beef?  I wonder if they use a 20/80 fat to meat ratio of their 100 percent pure beef. 

What is 100 percent pure beef anyway?  I don’t really get any pleasure from these burgers except for the fact that I can get a mcdouble off the dollar menu. 

Everbody who eats at mcdonalds probaly knows that the food quality is shitty at best, but it is cheap.  Why does Ronald Mc deezy feel the need to lie about selling pure beef. 

I think its time to write a letter to mayor McCheese and make the new slogan for mickey dees, “Just say Fuck it, you are hungry and we sell cheap burgers on pretty much every street corner”

Plant Based Seems To Be Working For Me

Basic Burrito-Start here

This is what I used in total and then I’ll explain what I did with it all..

1 flour tortilla(I used regular flour today but of course a sprouted grain or whole wheat would be better)

1 can black beans( I used our 365 No-Salt Added Black Beans) drained and rinsed

2 c. already made white rice-hot-(brown rice would of course be “better” but sometimes I just want white rice)

1 c. sliced mushrooms

1/2 large red bell pepper

1c. chopped kale

2T chopped cilantro

salt & pepper

*optional- salsa of your choosing and or Tofutti sour cream(which I have grown to love, try it..it wont hurt you)

*I would have squeezed a lime if I had one. ;-(

OK, this is painfully easy.

Get a saute pan. Put a bit of water, yes water in the bottom till it starts to boil..I’m talking like less than a 1/4 c. When it’s hot you add the mushrooms and peppers and saute till cooked through. Add the kale and saute a bit longer. Add a little bit of water if it evaporates too much but remember you are not making it at all soupy if you can help it! There’s going to be a lot..don’t fear! add a bit of salt and pepper..but seriously, dont get crazy.

Add the beans and cook till warmed through.

Pop the tortilla in the microwave for about 15-20 seconds.

Build(in this order or whatever works for you)- tortilla, a scoop of the the rice, a scoop of the beans veggie mix, cilantro..

Hopefully you know how to roll up a burrito..top with salsa and sour “cream”..eat. I think it took me less than 15mins to put together.

NOTES:

I made another burrito to take to lunch. And then I just added the beans/veg mix to the rice for another meal..so in a sense there’s enough for 3 burritos. The cost break down is ridiculous if you think about the ingredients..I was full off the burrito but you could also include a side salad or soup or whatever. Sometimes, if I make dinner and it’s not enough I put a little potato in the microwave for like 5 minutes and have it with a little salt/pepper and tofutti..

The idea is that you are full on whole grains, starches like potatoes or beans and colorful veggies. There’s no portion control and we were actually encouraged to eat a lot..but now that I’m home I’m just not going to make all that food..haha..

In the morning I usually have a bowl of oatmeal(plain-cooked with water), a little brown sugar, a banana, almond milk splashed in. It’s better to control the sugar/salt you add yourself..get quick oats in bulk.

I love variety and if I go out to eat I’ll try different things but really at home, it’s just me or a friend maybe. It’s still not some fancy ass 3 course meal. I make something good and simple. There’s tons of recipes..all I”m doing is leaving meat out. I’ve never really eaten a whole lot of cheese.

What about baking? I haven’t felt the need to bake actually. The focus is on health and realistically baked goods day in day out isn’t a part of that. If I really want something I’ll make it but the last time I had a slice of cake it was too much(which I never thought possible). Of course if someone wants me to bake something for them I have no issues using real butter/milk in something. This isn’t about animal issues (for the most part). I would never tsk-tsk a friend eating meat or cheese or not go someplace. I’m confident I can find something anywhere. My concerns need not be everyones though it’s nice to be considered. I’ve always had vegan/vegetarian/gluten free friends so thinking outside the traditional burgers/burritos outing have never been a problem for me. And if for some reason I”m in a pork/cheese restaurant I’ll just have a salad(no oil) and a glass of wine.

Is this a forever thing? I doubt it though the longer it lasts and the better I get at it (and the more weight I lose) I’ll keep doing it. My birthday (37th!) is coming up in a couple months..probably have a vegan dinner somewhere and re-evaluate how I’m feeling bout it all.

The “Immersion” did change my life in a sense and the further away from it I get the more I take from it. Even though it felt like I was joining a cult at times I ultimately believe what was explained about how food works for our bodies and having it being a medically run facility where we could actually see our numbers go down kinda sealed it for me. The proof was in our blood. People got off blood pressure and cholesterol meds in FIVE DAYS! The idea is to treat dietary issues by fixing your diet..is it going to be a cure all and mean you’ll never get sick?? Of course not..stuff happens that can never be explained or prevented (my retinal issue is a perfect example-long story but totally a medical mystery). but I can see how making these changes are changing me for the better.

I know this sounds all super glowy and whatever but it’s true. I’ve had all sorts of issues with food and none of them actually made me feel better. I was/am tired of feeling guilty about eating. And now, if I do eat a cupcake or something I never have to feel “guily” like I’m doing some evil thing..The Immersion did help and I am surrounded by like minded people (for the most part) so for some of you who are toying with the idea of even eating like this for a day might find it hard depending on your surroundings. But there’s nothing drastic going on here. At least I don’t think so. Ok, this really could go on forever but I don’t think you want to keep reading and reading….But definitely ask questions.

We do a 28-Day challenge at work and I’m going to be on the “task force” since I”m already in a “challenge” way. Usually people go vegetarian or vegan or even something like “no cheese” qualifies. So, if any of you want to try 28 days of giving up something, anything, let me know. I’ll be here for you!

Check out:

www.drmcdougall.com

www.thekindlife.com I just got the book (The Kind Diet..and yes it’s by Alicia Silverstone..and I like it..some of it gets a bit preachy but the overall message is the same and there’s good tips on gradually moving towards a plant based way of eating!

Head Cheese? Pig Parts In Aspic? Fromage de tête?

There is really no name that can do this food justice.  Every name is just as unappetizing as the next.  There is no cheese involved in head cheese, but having the word cheese associated with a pig’s head just does not sound right.  The term cheese, in this case, probably comes from the French word Fromage which means cheese but it also refers to something that has been pressed.  This is from one of my culinary school instructors, Chef Pierre Checchi who is from France and knows just about everything about Garne Manger.  Also one of his past students was Alton Brown, When I asked him what it was like teaching Alton Brown he said “it was great, he asked a lot of questions” which is funny because I can imagine chef Checchi and Alton talking about head cheese down to the molecular level while the rest of the culinary students are getting mad in the background, and getting tired from standing during the 3 hour lecture.  I really wish I was in that class.  Any one who went to Kendall can relate.

I really gained respect for this whole side of cooking.  What some consider offal, I consider pretty good.

Now to get back to head cheese.

A traditional way to make head cheese is, first find a pot big enough to fit a pig head,  then simmer the pig’s head, cooking the pig head and at the same time creating a luxurious, collagen rich broth that will set like jello when cold.  The brains are usually removed for this, but everything else is used.  Ears, snout, cheeks, tongue, lips, teeth, any part of a pig face you can imagine.  The skin on the pig head is full of collagen which renders out into the broth, and is what gives the cold stock the ability to be in a jello like state of existence.

It is not necessary to use a pig head to make this, any piece of pork with the skin on, or knuckle joints will do.  For this meat log I used ham hocks, the resulting stock has enough collagen to hold together and enough meat to make it delicious.  This whole process is not that complicated.

To make the stock simmer the ham hocks, onion, leek, thyme, garlic, and white wine for at least 4 hours.  Simmer untill the meat is falling apart.  I used a crock pot for this and it worked pretty well.  When the stock is finished cooking remove the meat and set aside, then strain the stock and discard the aromats.  Pick the meat off of the ham hocks and add this meat back to the strained stock.  This is what will make the pig parts in aspic.

All that is left to do is pour the meaty, collagen rich stock into a terrine dish and chill.  When it has cooled and firmed up it will look like a meaty gelatinous log, that is your Fromage de tete!

This is just a very basic way to make this.  There are many other variations of this but all of them use this basic technique.

The sky is the limit when it comes to suspending shit in a collagen rich broth, so don’t be scared, start suspending shit.

Easy Beer Can Chicken

Can you open a beer?  Can you stick the can in the body cavity of a chicken?  Can you turn on a grill?

If you answered no to any of these questions, punch yourself in the face.

If you answered yes, you have mastered the simple skills needed to make Beer Can Chicken.

This recipe is for two drunken birds;

2 whole chicken

2 beers in a can

2 dime bags of Super Spicy Salt available at

http://www.etsy.com/listing/79638068/super-spicy-salt

Sprigs of fresh thyme and rosemary

That’s it!   A lot of other recipes have you brine the chicken or marinate it but this is “Easy” Beer can chicken.  Not brining the chicken does not make the finished chicken dry, cooking the shit out of the chicken makes it dry.  The chicken has enough fat and juices to baste itself while cooking and the added steam from the beer adds moisture while cooking.

To assemble the birds;

Open both cans of beer and drink half of each, stuff the fresh sprigs of thyme and rosemary into the beer cans.

Season the birds liberally with the salt, inside and out.

Stuff the beer cans into the body cavity of the chickens and get them to sit up in what looks like a comfortable position.

now set up the grill for indirect grilling at a medium heat, and place the birds on the grill.  Close lid and check temp after 1 hour with a thermometer, if the temp has reached 165 take the birds off the heat and let rest for 10 mins before carving.  If the birds are not up to temp just close the lid and keep cooking and checking the temp untill it is 165.

This recipe is pretty hard to mess up, even if you already drank the other 28 cans of Pabst from a 30 rack this recipe is still possible.

Italian Polenta Cookie

*from Martha Stewart’s Cookies

The Italian Polenta Cookies have always caught my eye but I always felt like I should wait for a “special occasion” to make them..they are just a cookie for cryin’ out loud but I still felt like the deserved an occasion.

Needing another cookie to take to Ravinia I wanted something light and crunchy. And also something that would pair well with fresh strawberries. Sadly, we lacked any Prosecco or other sweet dessert wine. Next time for sure!

These came out great! I did the “S” shape that’s in the book but also just basic stars or stick shapes all using the same extra large star tip. The dough was pretty thick so be prepared to use some elbow grease when piping these! You can also make the dough ahead of time and keep in the freezer till you want to bake them. It’s recommended that you freeze before baking so this can be ideal for a lot of reasons. Here you go!

1 3/4 cup all purpose flour

1 cup Italian polenta or coarse cornmeal (I used plain corn flour so they wouldn’t be so gritty but I want to try a coarser meal next)

1/2 teaspoon salt

2 sticks unsalted butter(1 cup) softened-room temperature

1 whole egg + 1 egg yolk

1 tablespoon lemon zest( I actually used lime, yum!)

1 teaspoon vanilla

*Oven @ 350( don’t turn it on right away and waste your gas..you have to make, pipe and freeze dough before baking remember?)

In small bowl: flour, polenta/cornmeal, salt. Stir with whisk till evenly blended.

In medium bowl or mixer bowl: butter, sugar and zest. Mix til light and creamy about 3 minutes. Add egg and yolk and mix till well blended, add vanilla.

Add polenta mix to butter mix and incorporate till flour is mixed in. Careful to not over mix but make sure there’s no dry bits of flour. Dough is pretty thick. Put dough in pastry bag that holds a star tip about 7/16 in.(Ateco #825)

Line a cookie sheet with parchment or Silpat. Pipe “S” shapes about 3″ long 1″ wide. Chill dough in freezer till firm about 30 minutes. Bake for 15-18minutes,rotating pans halfway, till golden brown. When hot out of the oven use a spatula and transfer to cooling rack immediately. Keeps for about a week in an airtight container!

Peach Season!! It’s finally here!

Peaches are in season! I couldn’t be happier! They are on sale and plentiful this time of year. Buy them now and if they are not yet ripe you just put them in a brown paper bag.

Earlier, in an effort to eat better I decided to focus on fruit based desserts instead of just cakes..I’m not sure the nutritional break down but I figure the butter/flour used in the pies isn’t too bad. Use fruit at it’s ripest and most seasonal means you can avoid sugar or use less. I also make the lattice topped pie with brown rice syrup and it came out delicious. I posted a recipe earlier for the pie dough recipe I always use..and the fruit is pretty simple as well.

FRUIT FILLING

3lbs fruit

sugar/brown rice syrup/honey(any sweetener you like will work)

pinch of salt

corn starch for super juicy fruit(peaches/blueberries) or flour for not so juicy like apples

So far this ratio has worked out for the few pies I’ve made so far.

Here’s my latest work!

 

Pate Brisee(Short Crust Pastry) aka Pie Crust

With summer finally here and fruit going on sale every week I figured this was a good time to really get into pies! They are the new cupcakes after all!

I posted a blueberry pie and then I’m about to post a peach pie. I always use the same basic crust recipe but sometimes use whole wheat pastry flour or a mix of white and oat flour..its fun to play with flavors and textures but you have to be willing to not like the out come..which I still end up eating. So far nothing has a produced a “never again” result!

Here’s the basic recipe from Martha. I really love the handbook which is great even for a seasoned baker! and the new Pies and Tarts is pretty awesome too..I trust the recipes and use the website often for references too.

Have fun with all the fresh fruit..farmers markets are in full swing..maybe I’ll see you at one!

*From “Martha Stewart Baking Handbook”

recipe makes 1-9″ double crust

2 1/2 c. all purpose flour

1t salt

2 sticks unsalted butter-cold & cut into small pieces

1/4 c. cold water

Mix flour and salt. Cut in butter with hands or pastry blender. Leave noticeable bits about the size of peas. When the butter melts it creates little air pockets which makes the crust flaky! Blend to resemble coarse meal with butter bits. Sprinkle in the water until the dough holds together when you squeeze it. If too sticky you can always add a bit of flour.(if you use a food processor add water and pulse till dough forms a ball on it’s own.)

Turn the dough out onto a clean surface. Divide in half and make into flat disks. Wrap in plastic and chill for at least an hour. Once chilled roll out to circle about 2 inches larger than pie plate. Slide into pie plate, press to fit and chill for 30mins. You can roll out the other piece for the top now and just keep it flat wrapped in plastic.

Notes:

*double or single crust fruit filled pie there’s no need to prick the dough since the filling will keep the dough from puffing up and it will be baked all together.

*blind baking for a cream, custard or curd filled pie you will want to prick the sides and bottom with a fork. This lets the air out so it wont puff up and will keep it’s shape. Also, you can use a piece of parchment or foil and some dried beans or pie weights. I do both the fork holes and dried beans.

*Dried beans/pie weights-cut a piece of parchment or foil to fit the pie plate. It should cover the bottom and up the sides just enough to hold the weights.(I use dried beans. I keep them in a tub with a note that they are to be used as baking weights ONLY. I dont think anyone would want to eat them at this point…eww.)

Anyhow, fill the parchment/foil with weights and bake according to recipe.

Washes-you gotta put a wash on the pie. Otherwise it just looks dry. The wash is what gives it a shiny sheen and even better when you sprinkle sanding (large crystals) sugar on top! I like just egg or sometimes egg and cream.

for a lattice-roll second disk out and cut into strips. lay over pie starting in the center. Weave pieces and roll up edges to seal.

double crust-roll second disk lay on top of pie and trim to a 1in overhang. Roll under to seal and crimp into deorative edge.

alternative-roll out second crust and using cookie cutter cut shapes and lay over fruit. I "glued" them together on the bottom using an egg wash.