Right next to 808 Grinds is a little card that serves up lunch with big, spicy Ethiopian flavor: Emame’s. For $7.00, I got the Siga Watt (slow cooked beef with lots of spices), collard greens, and bread made of teff, a gluten free grain, which is traditionally fermented when it’s used to make bread, which this was. And that was the stand out: it was tangy from the fermentation — I wasn’t expecting that. Even if you’re not gluten free, if you go there, spend the extra buck and get it — the experience is worth it. The meat and veggies were great — I mean, it’s slow cooked beef.This lunch ended up being pretty paleo, but not entirely. While teff is a grain, it is gluten free, and the phylates are pretty much negated during the fermentation process. It’s a bit carborific, but that’s OK. I give it an 8 out of 10, and I shall return, someday.
I don’t believe that this is an original idea, but it’s sure to be fun and interesting. Once a week, for likely about a year, I’m going to be going to each cart in the city a block away from Jive, clockwise and in order. I’ll post up here what I had, how much it cost, and a quick review of it. The wrinkle here is that I eat fairly strict paleo, which means, among other things, no grains whatsoever. For many carts, that won’t be an issue, but for others, it may be nearly impossible (that grilled cheese cart’s looking at me probably next spring — will I be able to figure that one out?).
Today’s cart was 808 Grinds, on the southeast corner of the cart city. For $7.00, I received a very generous helping of both Kalua Pork and Shoyu Chicken, served on a bed of shredded cabbage. For grain eaters, there’s usually rice and/or mac salad for the taking. For some sauces, I did a chile sauce and a wasabi mayonnaise. They were both fantastic. The meats were flavorful, juicy, and a little smoky. The sauces were good too, but most of it was consumed without their assistance. Other than a little soy sauce used on the chicken (and probably a little sugar), it was about as paleo as you’re going to get. They’ve definitely made my shortlist for go-to lunches when I’m in the mood for a repeat.
I love this news article from News24: “French women do get fat“. So yeah, if you eat more calories than you take in, whether that be Big Macs or baguettes, you gain weight.
Paris – Weight-watchers everywhere can breathe a sigh of relief. Contrary to their image as slim models of restraint, French women, it seems, really do get fat.
According to a 2009 study published on Tuesday, 15.1% of France’s women are classed as clinically obese, while a further 26% are overweight.
I’m certainly not celebrating Gallic gargantuaness, of course, but simply nothing that America is not unique in it’s fattening trend.
Even though ongoing research changes the known value of foods almost on a daily basis, it’s still fun to read about how good some foods that you love are for you. Thanks Prevention! The biggest surprise for me was #1: eggs. Even though ongoing research changes the known value of foods almost on a daily basis, it’s still fun to read about how good some foods that you love are for you. Thanks Prevention! The biggest surprise for me was #1: eggs.
Posted in General
I had no idea there was such thing as goat’s milk butter. It makes sense though: you can’t get the butter separated without an industrial process, so normal farmers and homesteaders can’t do it. Interesting. I’d love to try some someday.
My wife has been asking me to read Michael Pollan’s book The Omnivore’s Dilemma, which I do intend on following with (I always have way too many books lined up to read — a failing, certainly). After I do read it, I’m going to come back and read this and other writings by Ronald Bailey, Reason Magazine’s science editor:
A Food Elitist Strikes Back
He’s usually pretty right on the money with regard to the more controversial science topics of the day. Not always, but usually. This is on the heels of reading this:
‘No evidence’ organic foods more nutritious: study
Of course, as anything regarding science, developing…
I’ve actually been looking for this lately, and finally had a few minutes to dedicate to it today. My wife and I have been dehydrating some types of food lately (the kids eat the dried apples as fast as we can make them), and have a food saver. So, how to vacuum seal the glass jars we’re using to store the food in? Get the Food Saver, get the attachment, some jars, and watch this video:
The old saying goes that as soon as the experts say that such and such is good for you, a new study comes out completely wiping that old conventional wisdom away. That’s somewhat true, but still, there has been a consensus slowly evolving about what makes a good diet, and how best to lose weight. One thing to understand is that there are powerful forces at play that work against the right answers being found and applied across humanity. Long held ideas sometimes can take generations to be displaced. Powerful business interests get in the way of changes in the American diet. And most obviously, people don’t like to be told that what they like to eat is bad for them and is probably killing them. I know I don’t. All these things slow down transitions to different eating patterns, regardless of what research is showing.
Still, as I said, consensus is building. Eat less refined sugars. Pay attention to the glycemic index of what you eat, and aim lower. Eat more protein for losing weight. Olive oil, nuts, green vegetables, and whole grains are fantastic for you. All obvious things if you pay attention, but study after study underlines this.
Here’s one linked by FuturePundit, focused upon what’s good for you, and another on the WSJ focused upon how better to lose weight.
I’ll always consider James Lileks to be the pioneer of this particular food genre: the tracking down of horrible foodie ideas from the 50′s, 60′s, or 70′s (usually to pimp particular brands of foods into unnatural and disturbing creations), show them, and proceed to make fun of them (buy the book!). Still, Spanno at Amazon’s Al Dente blog does a fine job of it.
And darn it, the last one (bacon!) doesn’t look that bad, if perhaps a bit difficult to eat. The rest, though — especially the Frankfurter Spectacular — is downright horrible.
Now to get your appetite back, realize there are thousands of very good foodie blogs out there, and lots with pictures. This one, for example, has me prematurely hungry: Parmesan Crusted Chicken with Fresh Spinach Salad. Good Lord yum.
If you aren’t a health nut, you need to go to the This is Why You’re Fat site. My favorite is the “Bacon-Wrapped Meatloaf With A Layer Of Mac And Cheese”, which I will make. My last attempt at wrapping bacon around meatloaf was a disaster, but I learn from my lessons, and I’m almost ready to jump in the bacon grease pool again. Hint: never, ever underestimate how much grease bacon puts off when cooked. It’s amazing. It may taste good, but it’ll stop your meatloaf from setting up.
For foodies, seriously, subscribe to the Al Dente blog at Amazon. They work (not so) hard tracking down some of the more, uhm, interesting food news on the ‘net.