Tag: change

So You Can Use Real Food to Lose Weight Without Dieting? – I Knew It!

I’ll probably never write a book on healthy eating (I know,
you’re shocked), but if I did, I’d like to think it would be similar to
“Foodist,” the new book by my friend, and favorite neuroscientist, Darya Pino
Rose. I’ve never been able to articulate it as well as Ms. Summer Tomato, but
have always believed that delicious food is the solution, not the problem; and
that relying solely on willpower to change behavior never works, for anything.

Genetically predisposed appearances to the contrary, I live a relatively
healthy lifestyle (or “healthstyle” as it’s referred to in the book). I’m quite
active, eat lots of fresh fruits and vegetables, and generally stay away from
processed foods. At this advanced age, I know what makes my body and mind feel
good, and I try to eat as many of those foods as possible.

Of course, I’ve based most of my personal eating theories on
intuition and anecdotal evidence, so it was nice having someone who actually
understands all this stuff explain the science behind it. Besides learning why
all those diets you tried didn’t work (spoiler alert: it wasn’t your fault),
the smartly organized book is chock full of great tips and techniques, presented
in an entertaining, often irreverent style.

I really did enjoy the book, and despite my complete lack of
objectivity, I would enthusiastically recommend it to others. For more
information, you can follow this link to Amazon, where the book is getting rave
reviews (by people who actually paid for it). Enjoy!

The Great Parmesan (Parmigiano-Reggiano) Experiment! – Penny Wise, Parm Foolish

I’ve wanted to do this little demonstration for a long time now, and it has nothing to do with proving people wrong. Okay, that has a little bit to do with it, but mostly I really want people who could be enjoying “the good stuff,” but don’t because they think it’s too expensive, to finally realize that’s not the case.

As you’ll see, a little bit of real, imported Parmigiano-Reggiano only costs about 20 cents per serving. Basically, for the price of a large gumball, you could be enjoying this world-class cheese. Of course, some people still won’t buy Parmigiano-Reggiano, even after seeing this.

For them, cost really has nothing to do with it. This is a convenient excuse they use because they secretly enjoy that stuff in the green canister. Hey, there’s nothing wrong with that. To each his own, but at least be honest, and don’t claim frugality as your motivation.

By the way, I edited this video while in New York visiting family, and somehow lost a small portion of the audio. So, in the middle of the clip you’ll hear a change in the quality, from the usual mediocre sound, to something much worse. I didn’t want to wait until I got back into the studio to re-record, so I’m posting as is.

Nevertheless, I hope I’ve persuaded some of you to switch over to what you should have been using all along. As a wise man once probably said, “Life’s too short for fake cheese.” Enjoy!

Jerk Chicken Wings – Classic Jamaican Super Bowl Food

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing.

Okay, I didn’t really mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I’m usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them.

I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

So, if you’re looking for a little change of pace this year, why not take a break from those same old wings (sorry again, Buffalo), and give these tasty jerk wings a try instead? Enjoy!

Ingredients for about 24 Jerk Chicken Wing Drumettes:

3 lbs chicken wings

1/2 yellow onion, chopped

6 garlic peeled cloves

1/2 cup green onions, sliced

3 Habanero chili peppers, seeded, chopped

2 tablespoons freshly picked thyme leaves

1 tablespoon kosher salt

2 teaspoons black pepper

2 teaspoons ground allspice

1 tsp dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

3 tablespoons soy sauce

2 tablespoon packed brown sugar

1/3 cup fresh lime juice, about 3 juicy limes

Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.

– Bake 20 min at 450 F.

– Paint and turn, bake 15 minutes more

– Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.

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