Nom Nom Paleo

Video: Flame On!

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Earlier today, reader BTNYC posted a desperate plea for help:

Nom nom, need help.  I bought an Iwatani torch at your suggestion.  It took several months to locate butane cannisters that fit (gas one). I no longer have the packaging and have no clue how to make the torch work. I can hook up the gas properly, but uncertain as to the controls on the torch. Would you be so kind to walk me through it. Love your site.

Great question. I love my Iwatani kitchen torch, but I’d hate for you to buy one and burn your face off, or engulf your home in flames. Kitchen torches are fun and effective for evenly browning and charring your meats, but they’re dangerous. It’s good to be cautious.

BTNYC: Here’s my video response to your question. Hope it’ll help you get your Iwatani torch up and running.

By the way, did anyone notice my awesome apron? You can get one just like it over here. (Shameless, I know.)

Paleo Eats: 3/7/11

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Since I’d already prepped lots of food yesterday, I wasn’t super keen on doing a lot of cooking today.

For breakfast, I microwaved a few leftover curried beef, mushroom, shallot, and chard mini frittata muffins with some broiled asparagus.

I also drank my last bowl of garbage soup.

After dropping Big-O off at school, Little-O and I went to the hardware store to buy a canister of butane for my kitchen torch. Then we went to the grocery store so he could push a “baby cart” around and I bought some whole sweet potatoes…

…and pureed sweet potatoes.

Dallas told us these cans were a totally legit, shelf-stable, portion-controlled, ready-to-eat way to get your carbs post work out. Plus, they were on sale. Okay, fine. I just want to eat baby food.

When we got home, I whipped up a batch of cheesy ‘n beefy mini frittata muffins for Big-O and Little-O’s lunch.

For my lunch, I reheated a box of leftover roasted chicken thighs with shallots, stir-fried kale and bacon, and cauliflower puree.

In the afternoon, I was grazing a lot and some of the stuff I inhaled included a hard boiled egg, roasted turkey deli meat, carrots, roasted red bell peppers, macadamia nuts, coconut butter, and coconut flakes. Yes, I’m a mindless snacker. I’m working on it!

For dinner, I sous vided some Wild King Salmon fillets (126 F for 15 minutes). After I took them out of the bag…

…I charred them with my new kitchen torch.

Believe me, I know I caused all sorts of oxidation to occur by blasting my extra virgin olive oil poached fish with a 2300 F flame but the pyromaniac in me couldn’t resist.

I served the fillet with sautéed spinach and shallots, sautéed mushrooms with garlic, and leftover broiled asparagus.

The torch is awesome. Can’t wait to use it again.