Archives for the month of: September, 2016


— RECIPE —
1. Crisp bacon in pan. Slice liver and other stuff while this is happening.

2. Bacon out.
3. Fry sliced liver in bacon fat, a few minutes each side depending on thickness. It will darken as it cooks.
4. Add other stuff before liver is completely done, including bacon. Toss in pan.
*Note: I am not a fancy-hat chef. Making it up as I go. Did not die from this meal.


Liver. I had a go at it.

I’m in the “oh no, it’s liver, run!” camp, but I promised myself that I had to at least try to make it, once. And eat it.

I got a whole lamb liver on Friday from the local butcher. First impression: what this is so cheap! Should eat more often!

Today was the big day, but I ended up sick with some or other virus the whole weekend, so my plan of liver and onions and mushrooms vanished. The though of going out just to buy onions and shrooms was not appealing enough.

Lamb liver on the left. That is one amazing biological-computational processor right there. Respect it (even if it tastes liker… liver).

Plan B: liver with whatever is in the fridge.

This became liver with crispy bacon, garlic, cherry tomatoes, kale and a little marinara sauce.

First step: cook and crispify the bacon. Chop up the rest and slice the liver.
*Side note: slicing the liver was trippy! It felt like cutting through a hammerhead shark’s head. That was what was going through my own mind, in any case. It was a little mental and tactile adventure: the texture and colour is very, very different to muscle meat.
Once the bacon was crispy, I took it out and put the liver in to fry on medium high heat. I have no idea if this was the right way to do it…

Bacon up top, liver below.

Once the liver looked cooked through, I added the tomatoes, kale and garlic (which I had forgotten about, oops). On top came some spoons of marinara sauce.
I left this to heat for a while and finally tossed the bacon back in.

All together.

And that was about it. Pretty damn easy, but the smell of cooking liver was already making me nervous… Time to eat!

The verdict: liver is… liver, and will always be. It was quite okay with the crispy bacon, kale and tomatoes, and it was good enough that I will make it again.

The major upside is that I felt absolutely no need to overeat, one helping was more than enough for today. Lol.

Making it through a meal of liver was like a new “achievement unlocked” moment for me. The next achievement will be tomorrow’s leftovers… 😉

Lol.
Dinner today: kale, alfalfa sprouts, 3 cherry tomatoes and mince (ground beef) that was in the form of meatballs until shortly prior to hitting the plate.

Halfway through: o shit I forgot to wash the kale and found some extra protein wandering around. Well, I hope he didn’t have any friends…

My idea of a Saturday evening well spent now includes epic food prepping with some loud music and epically fail singing.

This means the kitchen is a giant mess for a few hours, but it’s also nice to clean up properly afterwards and know you’re done with big meals for the week.

On the food-prep menu tonight, almost as usual: mince (ground beef) with garlic and onion, and a heap of veggies. ALSO… A keto-friendly and EASY marinara sauce from my bible of recipes:
I Breathe I’m Hungry’s “Easy Keto Marinara Sauce”. Quite literally as the title says.

I’ve made it twice this week now (which really does prove that it is easy to make, I am lazy), and it will definitely be a staple. Freaking delicioussssssss. I used half of the recipe with the mince that I cooked, and by pure unplanned magic, the rest fit in perfectly into an old peanut butter jar.

The Food

I don’t really have a recipe, other than fry a chopped onion and some garlic in a fat of your choice (I usually use lard or ghee), add mince and cook covered for a while until it looks cooked through. Cook uncovered afterwards to brown a little and add salt, spices and sauce.

Today I added creme fraiche and marinara sauce. I usually add the veggies, too, but today the pan was filled to the brim with mince, so I cooked the veggies, broccoli and courgette, afterwards.

A Note About Cooking Fats

I have saved SO MUCH MONEY by saving the fat after cooking bacon, pork ribs, lamb or any other fatty cuts of meat. These keep remarkably well in the fridge and you can just scoop out whatever you need for your frying and cooking as you go. There’s no need to spend a ton of money on good butter all the time.

And everything tastes amazing! For reals. Omelettes cooked in lamb fat send my brain soaring. Veggies fried in leftover bacon fat are transformed.

Cooking with these fats also means less issues with food burning and sticking to the pan. I now use a stainless steel pan and it works wonderfully with e.g. lard.

Other Than Food

This evening’s loud and false singing was mostly to the following tune:
Oor Teen Die Grond – Ryno Velvet

An Afrikaans tune for a somewhat homesick day in Norwegia.

After epic food prepping, it’s time to chill on the balcony with tea and deep, dark chocolate (mmmm 90%) and watch the clouds roll in.

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Blurry evening outside, before winter comes.

FINALLY.

Some more mainstream coverage that actually has the potential to make a positive difference in a lot of lives.

Today in The New York Times:
How Sugar Industry Shifted Blame to Fat“.

This is a report on the special communication article releases today on JAMA (Journal of the American Medical Association):
Sugar Industry and Coronary Heart Disease Research“, authored by Cristin E. Kearns (the dentist from “Sugar Coated” who stumbled on the sugary version of the Holy Grail), Laura A. Schmidt and Stanton A. Glantz.

 

Here is the abstract, I hope you read the rest, too:

Early warning signals of the coronary heart disease (CHD) risk of sugar (sucrose) emerged in the 1950s. We examined Sugar Research Foundation (SRF) internal documents, historical reports, and statements relevant to early debates about the dietary causes of CHD and assembled findings chronologically into a narrative case study. The SRF sponsored its first CHD research project in 1965, a literature review published in the New England Journal of Medicine, which singled out fat and cholesterol as the dietary causes of CHD and downplayed evidence that sucrose consumption was also a risk factor. The SRF set the review’s objective, contributed articles for inclusion, and received drafts. The SRF’s funding and role was not disclosed. Together with other recent analyses of sugar industry documents, our findings suggest the industry sponsored a research program in the 1960s and 1970s that successfully cast doubt about the hazards of sucrose while promoting fat as the dietary culprit in CHD. Policymaking committees should consider giving less weight to food industry–funded studies and include mechanistic and animal studies as well as studies appraising the effect of added sugars on multiple CHD biomarkers and disease development.