I know: it’s hot, you’re tired, and you need to rest your sweaty noggin. The remedy? Pour yourself a large glass of pineapple coconut water and lose yourself in my favorite links of the week!
Jimmy Kimmel’s No Master Chef
If your gut is friends with dairy, Gordon Ramsay’s method for making creamy scrambled eggs is well worth a try. The dish appears dead-simple to whip up—especially when Chef Ramsay (yes, that’s Ramsay with an “A”—caution butt photo ahead) makes it on TV—but looks can be deceiving. His recent appearance on Jimmy Kimmel Live proves that not everyone can be a Master Chef.
Don’t worry, Jimmy—practice makes perfect!
Hot Tubbin’ Steaks
It saddens me to report that my “defrost bowl” now sits empty most of the time. I’ve just been too lazy and forgetful to keep replenishing it with frozen meat from the freezer.
Still, I don’t sweat it if all my meat’s frozen solid ’cause I know of a sure-fire way to defrost steaks in a flash. You may have heard that you should only thaw meat in the fridge or in cold water, but in fact, you can dunk frozen meat in hot water to get it ready for the grill in just minutes.
Food scientist Harold McGee was recently interviewed on The Splendid Table about how it’s perfectly safe (and smart!) to thaw steaks in 100°F water. (And by the way, if you’re a self-proclaimed food nerd and you don’t have copies of McGee’s Keys to Good Cooking and On Food and Cooking on your bookshelf, I’m calling you out RIGHT NOW.)
Slice and Dice Like A Ninja
You already know that the most important weapon in your kitchen arsenal is a sharp chef’s knife (and not just because it’s all sharp and stabby), but are you cutting your veggies in the most efficient way possible? If not, check out this great video by Andrew Zimmern as he demonstrates how to cut perfect batons, matchsticks, ½” dice, and brunoise (a.k.a. super-teeny-tiny dice).
Bonus round: Want an ingenious tip for slicing a bunch of cherry tomatoes all at once?
Grab two plates (or container lids), a sharp knife, and a handful of cherry tomatoes. And watch this video. Don’t forget to take a moment to admire how the posh British narrator calls ’em to-MAH-toes.
Really—this works like a charm. See?
Mind blown, right?
The biggest news rocking the Paleosphere this week? The latest and greatest incarnation of the Whole30® includes potatoes of all colors!
As loyal Nomsters know, I’ve been guiltlessly eating white potatoes (and white rice, too) for a while now. And why not? Potatoes only take up a small piece of real estate on my dinner plate, and they’re nutritious and taste great. Also, I’m not looking to avoid carbs or lose body fat. And since going Paleo, I’m no longer afraid to throw a pat of butter on ’em. (Of course, if potatoes aren’t your thing, make Garlic Cauliflower Mashed “Fauxtatoes” instead. We’re all adults here, right?)
Ready to reincorporate white potatoes into your diet? Try:
Shift Workers Unite!
I quit working zombie shifts at the hospital a few weeks ago, but it hasn’t quite sunk in yet that I won’t be suffering jetlag on a regular basis anymore.
As a matter of fact, my ears still perk up whenever they hear tips for shift workers on my favorite podcasts. On a recent Revolutionary Health Radio podcast, Chris Kresser discussed how graveyard shifts can impact human health, and how shift workers can mitigate the negative effects. Listen to it or read the transcript here. (And don’t forget to heck out my post Surviving The Nightshift for more tips on how to be a successful zombie worker.)
It’s going to take some time for me to wean off the night schedule I’ve kept for the past 12 years. Weirdly enough, before heading off to bed each evening, I’m still packing the next day’s lunches for myself.
This wasn’t something I did on a regular basis until a few years ago. After all, it’s not easy mustering up the energy to pack lunches to eat on a graveyard shift. In my pre-Paleo days, I regularly neglected to bring food with me to work—which meant I had to raid the the emergency stash of Cup O’ Noodles at the nurses’ station (or starve). But once I started prioritizing healthy food, I made it a point to make giant batches of whatever we were having for dinner so I could pack the leftovers for work.
I also learned to keep an emergency pack of beef jerky and a can of sardines in my drawer at the pharmacy. The styrofoam encased noodles at the nurses’ station have been breathing a sigh of relief ever since.
I may not need to pack my nightshift meals anymore, but if you’re looking for a great tutorial on how to throw together a week of packed lunches in one fell swoop, check out this fabulous post on Studio Snacks. Cherry Lau spends one day a week packing meals for her zombie-shift-working-brother to bring to the hospital. Check out the method to her madness here.
Ever since I attended Sandor Katz’s inspirational lecture at a Wise Traditions conference a couple of years ago, I’ve been wanting to make my own fermented foods. Although I’ve only dabbled with home-brewing my own kombucha, I’m making a vow to branch out and try some new ferments. (Hold me to it, okay?) I’m considering starting with these simple recipes:
- Smitten Kitchen’s Easiest Fridge Pickles
- Food 52’s Fantastic Fermented Green Beans
- Cultures for Health’s Lacto-Fermented Swiss Chard Stems
Mark my words: the next time I make Swiss Chard with Raisins, Pine Nuts, and Porkitos, I’m gonna save the stems and ferment them.
Okay. I’m tired of writing now, so I’m going to stop.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).0