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Topics - Eric
FYI, I always enjoyed Robb's take on this, and it's a hot Saturday in the summer, so enjoy!
The NorCal Margarita
2–3 shots of 100% agave tequila.
Juice and pulp from one lime.
Shake it all up with some ice.
Add soda water to taste.
This drink is wonderful, for a few reasons:
Tequila is fermented agave juice, which makes it gluten- or and starch-free.
Lime juice blunts the insulin response of the alcohol, maintaining your precious and hard-earned insulin sensitivity.
The lime juice also provides a net alkaline load when it gets to the blood stream, which is a good thing. Most other foods provide a net acid load, and it’s nice to balance that out.
The carbon dioxide bubbles in the soda water help get the ethanol into your blood more quickly. This has the practical effect of allowing you to drink a bit less for the same effect.
« on: April 16, 2013, 04:38:26 PM »
Panera's new hidden menu. Some decent options!
They may add them to milk with NO warning!
« on: February 28, 2013, 04:57:27 PM »
« on: November 10, 2012, 06:50:50 AM »
Despite a general trend for larger mammals to have larger brains, humans are the primates with the largest brain and number of neurons, but not the largest body mass. Why are great apes, the largest primates, not also those endowed with the largest brains? Recently, we showed that the energetic cost of the brain is a linear function of its numbers of neurons. Here we show that metabolic limitations that result from the number of hours available for feeding and the low caloric yield of raw foods impose a tradeoff between body size and number of brain neurons, which explains the small brain size of great apes compared with their large body size. This limitation was probably overcome in Homo erectus with the shift to a cooked diet. Absent the requirement to spend most available hours of the day feeding, the combination of newly freed time and a large number of brain neurons affordable on a cooked diet may thus have been a major positive driving force to the rapid increased in brain size in human evolution.
It is dark outside. I'm sitting here, a beautifully grilled piece of salmon in front of me. The brisk fall air comes in through the screen door, and smells from the grill still pervade the house. The pink flesh is slightly charred on the outside with a delicious crispy taste. My lover and babies wander by and I feed them whatever is requested. A pound of warm, crisp vegetables sit on the overflowing skewer also on my plate. Chicken breast also adorns my setting, in case an extended feast is required.
The snack is now finished and I head to the comfortable living area to the glow of American football on television. The baby is put to bed, I decide to share these thoughts with you, and upon clicking Post, prepare a hot cup of tea to enjoy while reading on my laptop.
« on: September 06, 2012, 04:53:39 PM »
B.L.T. = Bacon, Lettuce, + Tomato. No bread necessary. Perfect for hungry, lazy men:
1. Cook 4-8 large slices of bacon (on cast iron ideally).
1a. Grab 4 large romaine lettuce leaves and wash. Pat dry. (use organic if possible)
1b. 4 slices of ripe red tomatos (the stuff from garden right now is amazing)
1c. Spread a Paleo dressing, whip, or whatever you prefer on the lettuce. See a "Miracle Whip" recipe pasted below
1d. Pat bacon dry when done. Make sure it's browned but not burnt, and evenly cooked.
Better Than Miracle Whip
makes about 2 cups
3 large egg yolks, at room temperature
2 tablespoons white wine vinegar
2 tablespoons raw honey
1 teaspoon salt
1 tablespoon Dijon mustard
1 3/4 cups light olive oil
Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
Add the vinegar, honey, salt and mustard. Beat for 30 seconds more.
Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream – it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste, if necessary.
If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.