Rich, intensely savory, and meltingly tender, ribs are about as Primal an eating experience as we can muster these days unless we’re out in the wild hunting or fishing and cooking protein over a campfire. Kalbi, a classic Korean BBQ dish, begins with a bath in a sweet and salty marinade before being cooked until caramelized on a grill or under other intense heat.
Flanken short ribs are cross-cut ribs about a half-inch thick. Ask your butcher to prepare them for you if you can’t find them. For the marinade, you can use any type of apple, or you can use an Asian pear. These ribs are broiled, but you can also put them on the grill for a few minutes on each side.
A substantial, acidic, briny, bright one-pot meal with a heady dry white wine broth, cioppino originated in San Francisco from the fishermen’s daily catch and the Italian-American influences around the wharf and surrounding areas. The warm, comforting, aromatic stew chases away any chill from the thick fog that can blanket the area.
This seafood stew can work with a variety of seafood and fish. We like shrimp, scallops and clams because they’re widely available and cook quickly. Steaming the clams in the sauce gives the sauce great flavor. Halibut is a wonderful fish choice, but can be substituted for other firm, white-fleshed fish. If you notice the stew is becoming too dry, you can add additional wine or broth until it reaches the consistency of your liking.
For today’s edition of Dear Mark, I’m answering three questions taken from last week’s post on the power of pairing low-carb with fasting. First, do I have any advice for a woman who’s struggling to see results eating one meal a day? Second, how does low-carb interact with the different types of glucose tests you can take? And third, what are my thoughts on carb limits when fasting? Is lower always better? Is there a carb threshold after which fasting stops working so well?
Most of the low-carbers I know end up experimenting with intermittent fasting at some point in their journey, and most of the IFers I know end up drifting toward low-carb eating as time wears on.
Is it just a case of overlapping interests? Is it because when you stumble upon one big lie perpetrated by the experts—that cutting carbs will give you heart disease and leave your brain starving for energy/you must eat 6-8 small meals a day or else risk “starvation mode” and “slow metabolism”—you start questioning all the other advice they give?
It might be some of that. But a big reason why intermittent fasting and low-carb eating tend to converge is that they are synergistic. Doing one makes the other work better, and vice versa.
What are the benefits? What are the synergies?