Marks Daily Apple
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1 Oct

Contest Poll: 2013 Primal Blueprint Recipe Videos

Contest PollIt’s time for you to decide a winner! At the start of this 21-Day Challenge I put out a call for Primal Blueprint Recipe Videos. MDA readers got right to work. As a result, YouTube has never seen better looking food.

As you might imagine, my crew and I had a tough time narrowing the field. We lost nights of sleep, shed many tears and cursed our duty of having to eliminate so many great videos from the running. And in the end we held a blind vote. To everyone that didn’t make the cut, many thanks from myself and (yes, I’ll take the liberty) the MDA community for your contributions.

Before the vote, a recap of what’s at stake:

The Prize:

A $1000 gift certificate to Tendergrass Farms. That’s a whole lot of delicious meat.

A Primal Blueprint Library: Every published book from Primal Blueprint Publishing. (Retail value: over $250)

Watch the finalist videos below and then make your vote count. This poll will close and a winner will be announced at 4 pm PDT, Wednesday, October 2.

UPDATE: This poll is closed, and the winner is Cherie’s London Broil with Roasted Carrots and Parsnips recipe video. Congrats, Cherie, and thanks to everyone for voting!

Vote for the Winner of the 2013 Primal Blueprint Recipe Video Contest

  • London Broil with Roasted Carrots and Parsnips (53%, 202 Votes)
  • Primal Chocolate Chip Cookies (24%, 92 Votes)
  • Bacon Brussels Sprouts with Brown Butter Vinaigrette (24%, 91 Votes)

Total Voters: 384

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Those brussel sprouts look beautiful and I just cracked up with the hubby waiting to eat them.

    Nocona wrote on October 1st, 2013
  2. My 9 year old is totally stoked to cook that London broil dish! And I’m pleased as punch to supervise his efforts whilst I sip a glass of red!!!

    EileenKC wrote on October 1st, 2013
  3. Oh. My. God. Thank god food is cooking in the oven as I watch these vids. It looks great!

    Katharina wrote on October 1st, 2013
  4. All the recipes look yummy. Good luck to all of you. I have never make a video but it looks like a lot of care went into these.

    Sharon wrote on October 1st, 2013
  5. Those super concerned with food safety might want to either not tenderize the London broil or cook it to be well done. The device shown tenderizing the meat looks like it punctures the muscle and can introduce bacteria which is usually on the surface of the meat into the inside of the muscle, where cooking temperatures will likely be too low to kill it.

    Jesse wrote on October 1st, 2013
    • I agree with you. While it is not guaranteed that one will get sick from this, it would definitely increase the probability with the variable being the relative freshness of the cut of meat. Working in the food service industry and being a student of microbiology, I can attest to the fact that 130 degrees internal temperature is not hot enough to kill the bacteria that may now have been spread to the center of the meat. You may be fine to eat it this way if your cut is of high quality or if you have a “gut of steel”, but those buying meat from a conventional market may want to at least be aware, especially as the meat is sitting overnight after being punctured.

      peter wrote on October 2nd, 2013
  6. This was a very difficult choice – the videos were very well done, and everything looked wonderful!

    Kim wrote on October 1st, 2013
  7. aaand now I’m hungry. I can’t choose! I wish i could vote for all of them.

    Charlotte wrote on October 1st, 2013
  8. To the Chocolate Chip Cookie Lady! A pound is not a pound is not a pound. The pound is a weight unit and is a measure of force. It is scalar and is affected by the local gravitational field. In short, your pound changes based off of gravity. A better measure is that of mass. A gram is a gram is a gram is a gram.

    Chemical Blender wrote on October 1st, 2013
    • But for my kitchen scale, whether the unit is set to (kilo)grams or pounds, it works the same way: by measuring the force the mass on top of it excerts. If your scale bypasses gravity, you have some seriously hightec gadgets in your kitchen 😉

      Feather wrote on October 1st, 2013
      • I would not consider standard highschool lab equipment like a triple beam balance to be high-tech. A force plate may depend on gravity, but a balance will give the same result in any uniform acceleration field.

        Bill C wrote on October 1st, 2013
        • I stand corrected :) (had an analytical balance in mind)

          Feather wrote on October 2nd, 2013
    • Wrong, wrong, wrong. If you want to be finicky about it, grams aren’t a measure of mass either. The unit you’re looking for is Newtons.

      Malandro wrote on October 2nd, 2013
      • Newtons are a measure of force or weight. A 1 kg stone on Earth, at rest on a table, exerts 9.8 Newtons (N) of force towards the Earth (1 kg x the Earth’s gravitational field strength, which is around 9.8 N/kg on Earth). A 1 kg stone would exert a different force or weight on the Moon, due to the different gravitational field strength (Moon is around 1.6 N/kg).

        Mass is constant which is determined by the atomic structure of a object. Kilograms and grams (lol pounds) are units of mass. Mass is constant unless the structure is altered. No matter where you are in the universe, mass stays the same (lets not invoke E=MC^2 !).

        Thus for a 75 kg human on Earth, mass is 75 kg, weight is 735 N/kg.
        On the Moon, mass would still be 75 kg, but weight would be 120 N/kg.

        Ben wrote on October 2nd, 2013
        • So… How exactly does that make metric units more reliable for baking than Imperial units? I’m going to go out on a limb and assume we’re all on planet Earth here?

          Malandro wrote on October 3rd, 2013
  9. Cherie (London broil) had the perfect mix of subtle humor that didn’t get in the way of the information. *applause*

    primal aly wrote on October 1st, 2013
    • I have to agree here. While all the recipes look great (who would turn down sprouts with bacon) I must say I loved the humor added in the London broil video. Good luck to all.

      Captain Competition wrote on October 2nd, 2013
    • *blush*
      Thanks… I am not naturally comfortable in front of the camera, so that is really nice to hear. :)
      I was nervous about submitting it.

      Cherie wrote on October 2nd, 2013
  10. All the videos were awesome but when i went back and saw that the London Broil people won last year… my vote had to go elsewhere. :)

    Christine wrote on October 1st, 2013
  11. The brussel sprouts were so gorgeous I wanted to go have dinner right then! And I want to give a big shout out to some of my faves who didn’t make the finals — I am making Meat Jello soon. Very soon. I also copied the recipes for Bone Broth, Pumpkin Latte, and Coconut Curry Soup and thought those were also great. But the biggest surprise for me was Primal Wraps. When he tossed the strawberries onto the roast beef, I had a moment of epiphany. Oh good gracious, I never ever thought of that. My wraps have just been kicked to the next level! Thanks, wrap guy! BTW, if Primal Breakfast guy wants to come cook that at my house some morning, I will so not mind. I liked the real time cookery. He really shows that a great breakfast does not have to take long. Much appreciation to everybody!!! Loved these!!!

    Rhonda the Red wrote on October 1st, 2013
  12. These all look wonderful….but I gotta say, the Bacon Brussels Sprouts with Brown Butter Vinaigrette is making me hungry. I love me some brussels sprouts!

    Erik wrote on October 1st, 2013
  13. I am intrigued by the meat tenderizer used in the London Broil recipe!

    Joe wrote on October 1st, 2013
    • It is called a Jaccard tenderizer. You can get them on Amazon and they aren’t terribly expensive. We like it. The blades are sharp!

      Cherie wrote on October 2nd, 2013
  14. Thanks for some amazing recipes and videos – I think the ‘trongues’ was the best overall, shame it didn’t make it to the final!

    Grokesque wrote on October 2nd, 2013
  15. Dudes, does anyone know what drugs are primal?

    goldfish wrote on October 2nd, 2013
    • Dude,

      I think that acid I took was primal, since acid is found all over Mother Nature. Me and Mark Sisson both like primal drugs.

      Viper wrote on October 2nd, 2013
    • mushrooms, weed, and peyote. Did you really have to ask? Also, it would be *which drugs*

      peter wrote on October 2nd, 2013
  16. Okay, I just made the brussels for lunch (with roast chicken) -delish! Not sure what cut of meat the London Broil is – anyone?

    Grokesque wrote on October 2nd, 2013
    • It is top round. You could also use flank or sirloin steak.

      Cherie wrote on October 2nd, 2013
  17. I loved the ‘panel of experts’ and the ‘helping hands’ in the cookie video!

    Patricia wrote on October 2nd, 2013
  18. Dear banana peel guy,

    I’d never heard of eating the peels, so with your hilarious smirk throughout the video, I was waiting with baited breath for you to say “just kidding!” And when I realized weren’t going to, I anticipated you taking a bite. You never did that either. So I jut have to wonder … Did you really eat them? Post a part 3!

    Just can’t stop smirking now!

    Jill wrote on October 2nd, 2013
  19. Thank you to everyone. Your votes and comments made my day. Hats off to the other entrants. You all did a great job.

    Cherie wrote on October 3rd, 2013

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