Author Topic: Dman's Extremist Meat-and-Fruit Paleo Journal  (Read 14203 times)

Offline dman

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Clams
« Reply #30 on: March 26, 2012, 02:15:15 PM »
bought 6 pounds little neck clams at $4.99 per pound from Tokyo Fish Market
bought 1 pound savory clams at $5.99 per pound from Tokyo Fish Market
grilled over pecan wood chunks over super cedar fire starter
wood did not light well or stay well-lit
little necks tasted excellent, better than savory clams
pecan wood was too strong in flavor
discovered that cheap butane cans from chinese market have lead
NEXT TIME:
buy little neck clams instead of savory clams
try mussels
try kindling below wood chunks to keep wood lit
buy a lead-free can of fuel for blow torch
try another kind of wood that's less strong than pecan

Offline dman

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Big Update: Charcoal, Probiotics, and More
« Reply #31 on: April 09, 2012, 08:15:52 PM »
I've been experimenting a lot lately, and I feel like I finally discovered a cooking method that I'm truly happy with: kettle-grilling over charcoal.  It has produced the tastiest food I've cooked so far, with zero seasonings other than salt.

Here's what I've grilled over charcoal and enjoyed over the last few days:
swordfish
king salmon
littleneck clams
prince edwards islands mussels
prawns/shrimp

Here's what I grilled over charcoal and didn't particularly enjoy:
bay scallops

I think the reason I didn't enjoy the scallops was because they are very lean.  Scallops are delicious when seared with oil or wrapped with bacon, but I refuse to adulterate or combine my meat this way, so I'll probably be skipping scallops in the future.

As for the cooking method, I resisted charcoal for a long time because I assumed it was less natural/paleo than straight wood.  However, I'm beginning to question my assumption.  What I discovered is that wood that's burning with high flames is not necessarily ideal for cooking, for a number of reasons:

1. too hot -> burnt outside, raw inside
2. deposits ash/soot on the meat -> bitter taste
3. heat is too erratic, not evenly distributed -> difficult to cook evenly

Now, I'm no chemist, but I get the sense that starting with charcoal isn't that different from cooking over a wood fire after it's burned down to coals.  Is that right?

The charcoal I use is 100% natural lump charcoal, without fillers or additives.

I had almost given up on fish, thinking I didn't enjoy it without any seasoning, but I'm glad I gave it another chance, because charcoal, done properly, gives it a delicious flavor and texture.

Soon, I'll be trying short ribs.

FYI, here are the cooking methods I've tried over the years that have paled in comparison to natural charcoal grilling (note that I am currently committed to cooking with zero adulteration other than chopping, slicing, and sprinkling with salt—that means no oil, marinades, seasonings, etc.):
-frying
-baking
-broiling
-sauteeing
-steaming
-sous vide / blowtorch
-chiminea
-infrared propane grilling
-regular propane grilling
-smoking
-shabu shabu
-raw
-searing
-crock pot

In other news, I'm getting better at selecting delicious fruit.  Currently in my kitchen are:
-green honeydew melon
-orange honeydew melon
-galia melon
-bacon avocados
-three kinds of tangerines
-bananas

The one other thing I've been eating lately is cultured vegetables.  I don't normally like vegetables, and I have medically diagnosed intolerances to many, but my dentist recently recommended I eat cultured vegetables to get probiotics for dental health.  My medical doctor had already recommended probiotics in powder form, for my digestive system, but the powder eventually made me nauseous, so I switched to capsules.  But I don't like taking capsules, because I trust my instincts to guide me more than my doctor, and there's no way to know whether I'm getting to amounts of probiotics that my body needs if I take them in capsule form.

As I said before, I try not to eat combined foods whenever possible.  So when it comes to cultured vegetables, I'm trying to eat the options with the least amount of ingredients.  So far, the option with the least amount of ingredients I've discovered is cultured sauerkraut: just cabbage, salt, and bacteria.

On the other hand, I'd like to eventually stop eating cultured foods.  In the strictest sense, they don't strike me as truly paleo.  I'm wanting to eat as closely to our ancient ancestors as possible, before food preservation.  I imagine they ingested bacteria of all sorts naturally, evidenced by the fact that infants have been found to have a healthy balance of bacteria in their guts from soon after birth.  I did, however, take antibiotics for many years, so it may be appropriate for me to supplement with probiotic isolates or cultured veggies temporarily, but once I run out of the capsules and sauerkraut in my fridge, I think I'm going to stop the probiotics for awhile and see how my intestines and teeth fare on an all-paleo diet.
« Last Edit: April 09, 2012, 10:30:59 PM by dman »


Offline cave-girl

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #32 on: April 09, 2012, 10:31:13 PM »
What are some examples of cultured vegetables?

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #33 on: April 09, 2012, 10:38:31 PM »
The most well-known example of cultured vegetables in the West is sauerkraut, a German dish commonly eaten in the US with hot dogs, which consists, in its simplest form, of cabbage, salt, and "healthy" bacteria.  The bacteria can be added manually or, as far as I know, simply deposited naturally from the air (there are considerations regarding food safety, such as cleanliness and temperature, to ensure that the "good" bacteria grow, but the "bad" bacteria and mold do not).

Cabbage is also cultured in Korea with garlic and spices and is called kimchee.

Western and Eastern cultures also culture many other vegetables, from radish to beets to carrots.  In fact, pretty much any vegetable can be cultured, by itself or in combination.  They end up tasting a bit sour, like pickles.  Fruits can be cultured as well, but my understanding is that if pure fruit is cultured, it ends up becoming wine or vinegar, neither of which I'm looking to produce.  Dairy is commonly cultured to make sour cream, yogurt, cheese, etc.  Tea is cultured to make kombucha.  Grains are cultured to make beer. Soybeans are cultured to make "natto" in Japanese cuisine.  The possibilities are endless :)
« Last Edit: April 09, 2012, 10:41:49 PM by dman »

Offline dman

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Update
« Reply #34 on: April 12, 2012, 11:52:54 PM »
Just read an interesting meta-analysis that shows a two-fold increase in throat cancer associated with pickled vegetables.  No more sauerkraut for me!

http://www.nature.com/bjc/journal/v101/n9/full/6605372a.html

Also, I've been reading that starch is not good for candida, of which I believe I have an excess on my tongue, so looks like I'll be cutting the rice out of the sushi I eat when I'm not up for cooking.  Goodbye nigiri, hello sashimi! :) 

It seems that I'm getting closer and closer to a 100% meat, fruit, and salt diet, making fewer and fewer exceptions (the only exceptions I've made lately have been while dining out, but if I try to eat only sashimi at restaurants, I can make fewer exceptions).

In the interest of simplicity, since I'm now just throwing completely unadulterated (other than slicing) meat on my charcoal grill, I think I'll just paste updated lists of what I've tried cooking and like or don't like to eat:

LIKE
swordfish
king salmon
littleneck clams
PEI mussels
pork belly

DON'T LIKE
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns)
short ribs (too tough)
« Last Edit: April 13, 2012, 12:02:57 AM by dman »


Offline dman

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Pork
« Reply #35 on: April 13, 2012, 04:21:33 PM »
The only pork I eat is local, pasture-raised, and whole-animal-butchered-at-my-local-butcher, but I'm still thinking of giving it up.  Here's why:

I grilled some fresh pork belly this afternoon.  It was quite challenging, because the fat dripping caused enormous flare-ups, which made it extremely difficult to cook without burning the meat and/or neighborhood.

With enough practice and experimentation, I'm confident that I could find a way to cook pork bellies safely (e.g., indirect heat, drip pan, water bottle for flare-ups).  However, I'm thinking I might want to give up pork altogether.  Here's why:

1. Pork belly is the only part of the pig that I really enjoy.

2. Pork belly is challenging to cook.

3. Even the best-quality pork in the entire county is fed grains and dairy, which I don't feel comfortable with because (a) it increases the omega-6 content of the pig and (b) I'm grain and dairy intolerant.

4. From what I've read, pork is not particularly healthy.  See, for example:

http://articles.mercola.com/sites/articles/archive/2012/03/01/pork-consumption-prohibitions.aspx

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #36 on: April 16, 2012, 06:28:18 PM »
LATEST CHARCOAL GRILLING LIST:

WORTH COOKING AGAIN
king salmon
littleneck clams
PEI mussels
sea bass
swordfish
grass-fed ground beef patties

NOT WORTH COOKING AGAIN
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #37 on: April 24, 2012, 11:40:27 AM »
Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steak better than filet)
sea bass
swordfish
shrimp/prawns
grass-fed ribeye steak

TO TRY COOKING:
black cod
tuna (preferably bluefin, since it's the fattiest)
oysters

NOT WORTH COOKING AGAIN:
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)
tangelo (too sour)

Offline iron sunshine

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #38 on: April 24, 2012, 05:54:30 PM »
I like the whole concept of simply meat and fruit-i've looked into the warrior diet for quite some time as well as fruitarian lifestyle but  find I need the protein from meat to keep energy levels up-I too have cut out all gluten, grains including imposters like potatoes, rice, corn and more since being covered in a rash/hives for months. Unbearably uncomfortable at times but much improved, actually pretty much gone in the last few weeks : ). I was just thinking today about the warrior diet again and saw your journal and am inspired. I'd like to try fruit during the day then  a good evening meal of beef/chicken/pork/fish-I really love veal and pork lately and of course very rare steak always makes a great meal. I like to keep things simple as well so no need for spices and extra flavorings-just natural is the way food is best, for me anyway  :)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #39 on: April 24, 2012, 10:17:42 PM »
I like the whole concept of simply meat and fruit-i've looked into the warrior diet for quite some time as well as fruitarian lifestyle but  find I need the protein from meat to keep energy levels up-I too have cut out all gluten, grains including imposters like potatoes, rice, corn and more since being covered in a rash/hives for months. Unbearably uncomfortable at times but much improved, actually pretty much gone in the last few weeks : ). I was just thinking today about the warrior diet again and saw your journal and am inspired. I'd like to try fruit during the day then  a good evening meal of beef/chicken/pork/fish-I really love veal and pork lately and of course very rare steak always makes a great meal. I like to keep things simple as well so no need for spices and extra flavorings-just natural is the way food is best, for me anyway  :)

Yes, this diet helped with my health as well.  My digestion and acne have improved immensely (I have many food intolerances: virtually all grains, nuts, seeds, and legumes, plus some spices, tomatoes, etc.), and I lost 45 pounds and 15% body fat!

It was, in part, inspired by the warrior diet.  I find that I enjoy eating little or nothing during the day, then eating a single meal of meat in the evening, followed by fruit until bedtime.  I don't feel deprived at all, and I don't do it to follow a particular regimen.  It just feels natural; the warrior diet gave me permission to give up on the three-meal-per-day mythology, if nothing else.

Let me know if you have any questions while you embark on this new experiment, and good luck with it :)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #40 on: April 26, 2012, 04:47:43 PM »
Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steak better than filet)
sea bass
swordfish
shrimp/prawns
grass-fed ribeye steak

TO TRY COOKING:
black cod
bluefin tuna
oysters

NOT WORTH COOKING AGAIN:
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)
tombo tuna (too dry)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #41 on: April 27, 2012, 05:41:55 PM »
Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steaks cook better than fillets)
sea bass
shrimp/prawns
grass-fed ribeye steak
sierra mackerel (small)

TO TRY COOKING:
bluefin tuna
oysters

NOT WORTH COOKING AGAIN:
black cod (not very tasty)
swordfish (too dry)
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)
tombo tuna (too dry)
kawawaii mackerel (not very tasty)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
navel oranges
blood oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)
« Last Edit: April 28, 2012, 06:37:37 AM by dman »

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #42 on: April 28, 2012, 04:49:20 PM »
Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
king salmon (steaks cook better than fillets)
sea bass
shrimp/prawns
grass-fed ribeye steak
sierra mackerel (small)

TO TRY COOKING:
bluefin tuna
oysters

NOT WORTH COOKING AGAIN:
black cod (not very tasty)
swordfish (too dry)
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
PEI mussels (not as tasty as fish)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
pork back fat (burns, unhealthy)
pork belly (burns, unhealthy)
short ribs (too tough)
tombo tuna (too dry)
kawawaii mackerel (not very tasty)
tri-tip steak (too dry)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
navel oranges
blood oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #43 on: June 10, 2012, 10:10:01 PM »
Note: My diet consists of wild seafood; grass-fed beef; local, organic fruit; sea salt; and spring water.  Nothing else.  When I cook meat, once a day, I cook it over a natural lump charcoal fire, with zero seasoning, oil, marinade, or adulteration; after cooking, I add sea salt to taste.

Here's my latest list:

WORTH COOKING AGAIN:
day boat sea scallops (sear over chimney)
sea bass (lid off)
grass-fed ribeye steak (lid off)
sierra mackerel (lid off)
grass-fed short ribs (flanken cut 1/4 inch strips; lid on)

TO TRY COOKING:
bluefin tuna
oysters
Prince Edwards Island mussels

NOT WORTH COOKING AGAIN:
black cod (not very tasty)
swordfish (too dry)
ground beef patties (not tasty without condiments or fat)
littleneck clams (too tough, salty)
ono (too dry)
halibut (too dry)
manila clams (too small)
razor clams (eh)
tombo tuna (too dry)
kawawaii mackerel (not very tasty)
tri-tip steak (too dry)
shrimp/prawns (not fresh/local)
king salmon (eh)
albacore tuna (bland)

SEAFOOD I LIKE RAW:
uni (sea urchin gonads)
oysters

FRUIT I LIKE:
strawberries
bananas
navel oranges
blood oranges
tangerines
blueberries
raspberries
apples
honeydew
cantaloupe
galia melon
watermelon
cherries
peaches
plums
persimmons
pears
apricots
grapes
plums
tangelo

FRUIT I DON'T LIKE
grapefruit (makes me sick)
avocado (sometimes I like it, but often if makes me sick)
papaya (makes me sick)
pomegranate (too much work)
« Last Edit: June 10, 2012, 10:25:33 PM by dman »

Offline dman

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #44 on: November 18, 2012, 05:12:57 PM »
Hi everyone.  After a 5-month hiatus from posting here, I thought I'd provide an update:

One reason I haven't posted is that my financial and housing circumstances have changes.  In a nutshell, I now have very little money and no ability to grill outside.  So no more sashimi and grilled short ribs.  I've been forced to buy inexpensive food and cook on the stove, in the oven, or in the broiler.

The silver lining to this is two-fold: (1) I can no longer afford to go out to eat, so I am eating way healthier, now that basically 100% of what I eat is home-cooked.  (2) As much as I enjoyed grilling over natural lump charcoal, it was extremely time-consuming. Cooking on the stove or in the oven or broiler is way, way quicker.

As I've mentioned before, I use zero seasoning on my meats, and I eat zero veggies.  This forces me to be creative.  I've tried cooking a number of different types of meat, but currently, there are only two that I eat:

1. Grass-fed ground beef (amazingly, I found it for only $3 per pound, locally, after quite a bit of hunting!)

2. Green-lipped frozen half-shell mussels (again, amazingly, I found it for only $3 per pound, after searching quite a bit)

I've tried cooking these items in various ways.  Currently, here are my favorite methods:

For the beef, I like to pan-fry handmade hamburger patties about 3/4 inch thick in an extremely hot non-toxic non-stick pan, with zero added fat.  I press down lightly with a spatula to sear the outside until it's golden brown, leaving the inside rare.

For the mussels, I put the frozen half-shells, face up, in a smoking hot broiler for 4 minutes.  That's it!  Delicious  :P

I've also tried grass-fed ribeye steak, prime rib, live black mussels, pork chops, wild frozen shrimp (shell-on and shell-off), and other meats that I can't recall at the moment, but I don't like any of these options as much as grass-fed hamburger patties and green-lipped mussels.

As for fruit, I've also had to be economical (no more organic, for example).  At the moment, here are my favorites:

red prickly pear fruit
black grapes
fuyu persimmons

I was into white Mexican guava for a little while, but I got tired of it. 

That's it for now!  I welcome comments from those who have feedback :)

Oh, by the way, I saw an interesting talk online by a Harvard psychiatrist, who argues that plants are unnecessary and often hazardous to human health.  I'm not convinced that this is the case with fruits, but I am pretty well persuaded that this is the case with veggies.  See http://diagnosisdiet.com/speaking/ for the talk, and check out the rest of that site for more.