October 01 2013

Contest Poll: 2013 Primal Blueprint Recipe Videos

By Mark Sisson
35 Comments

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!

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35 thoughts on “Contest Poll: 2013 Primal Blueprint Recipe Videos”

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

  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!!!

  3. Oh. My. God. Thank god food is cooking in the oven as I watch these vids. It looks great!

  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.

  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.

    1. 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.

  6. This was a very difficult choice – the videos were very well done, and everything looked wonderful!

  7. 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.

    1. 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 😉

      1. 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.

    2. 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.

      1. 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.

        1. 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?

  8. Cherie (London broil) had the perfect mix of subtle humor that didn’t get in the way of the information. *applause*

    1. 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.

    2. *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.

  9. 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. 🙂

  10. 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!!!

  11. 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!

  12. I am intrigued by the meat tenderizer used in the London Broil recipe!

    1. 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!

  13. Thanks for some amazing recipes and videos – I think the ‘trongues’ was the best overall, shame it didn’t make it to the final!

    1. 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.

    2. mushrooms, weed, and peyote. Did you really have to ask? Also, it would be *which drugs*

  14. Okay, I just made the brussels for lunch (with roast chicken) -delish! Not sure what cut of meat the London Broil is – anyone?

  15. I loved the ‘panel of experts’ and the ‘helping hands’ in the cookie video!

  16. 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!

    Sincerely,
    Just can’t stop smirking now!

  17. Thank you to everyone. Your votes and comments made my day. Hats off to the other entrants. You all did a great job.