Food Porn (Hot delicious pictures that get you excited) page 65

[pjgh]

Thank you again for the kind words about my food website.

For me, the formula is simple ...

Eat as close to the ground as you can - that's local, seasonal and real produce. Avoid anything in a box - this is formulated food which might well be well meaning, but just as low fat boxed food from the '70s sought to be healthy by reducing fat, it increased sugar. We just don't know the longer term effect of formulated food. Real food, we do. We've been eating it for millennia.

Furthermore, removing stress is a big a key to health. Work, stop working ... rest. That means mind as well as body and since many of us have sedentary jobs which require on the ball, quick thinking all day every day, we should rest our minds after work and get active. Walking does that for me, seeing horizons, taking the sun and rain on my face, looking at the wildlife, emptying my mind ... then it becomes creative. Home, cook!

On the one hand, I see primal as very simple - it really is just putting meat with some vegetables. That will sustain. I like a little more. I don't ever want my food to get into process for the sake of it, but learning a few simple processes to really boost the fun, appreciation and enjoyment of food is well worth it for me.

I like to present clean food, well dressed.

I do have a second food website called Leaving the Ice Age: leaving the ice age - the idea there was to push the edges of paleo/primal and see how some of those foods on the edge might work out. As it happens, I'm just not interested. The few occasions I eat that kind of food, paleo pushes out a little, I just don't enjoy it any more. I certainly don't want to give the impression that it might be okay, so I think I'll be winding that site down and perhaps bringing the odd recipe that is maybe good, but controversial into Living in the Ice Age.

Beyond paleo and primal, I am very taken with Paul & Shou Ching Jaminet's Perfect Health Diet. The notion of safe starches does strike a chord with me. I am not a great fan of rice, but can eat a small portion without feeling negative effects, too much and I feel pogged, bloated and sick just like prior to paleo. Potatoes, I am more happy with, but again just keep the portion size down. It's been good to read how primal eating is approaching this and understanding the benefits.

[sbhikes]

I buy it!

If you were to make it, it would be pig blood, cubes of pig fat, some filler ... usually rusk, although some are using starch and all recipes are "trade secrets" (yes, rusk ... not paleo), blend to a slurry, fill into large sausage casings, boil, slice, serve.

Thank you. I had never heard of black pudding before and it sounds so delicious. Now I'm off to find out what on earth rusk is...

Edit: Ahh, it's zweiback. I used to love that stuff when I was a kid.

[pjgh]

Rusk is filler. Many Black Pudding makers don't use it anymore, since there is such a market for really pure stuff. The slices I get from my local farm shops taste fantastic compared to many and has won awards, even for a Yorkshire made pudding competing against native Lancashire recipes - we have a fun sibling rivalry with our sheep-fancying cousins over the Pennines

[sjmc]

Marinated tilapia taco with guac, fresh salsa and sour cream, in a cheese shell.

[pjgh]

Now that does look like a tasty taco! Bravo!

Got any tips about making good cheese shells?

[sjmc]

Not so much-- it was an experiment for me! I just tried to get the hot cheese crisp into its molded shape pretty quick -- you could hang it on something, stand it upright on the underside of a cupcake pan, etc. (but use papertowels, it's greasy).

I also flip it in the pan. I don't know if that's necessary, but if it's going to touch other stuff while it's drying that might be important (I imagine it might be sticky otherwise).

[Chaohinon]

pizza frittata w/roasted tomatoes, carrots, grated sweet potato, and red wine marinara


caprese salad w/blueberry-balsamic reduction

[JennaRose]

Duck with crispy potatoes

[Chaohinon]

spanish chorizo and berries

[lambchop]

cheese shell...genius!