July 2011 Archives

What I ate: July 31, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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And a spicy Bloody Mary. I used my homemade jalapeño and habanero infused vodka along with spicy V8, horseradish, Worcestershire, black pepper and salt. Very tasty.

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Lunch: Pork with broccoli and scallions, rice.

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Dinner: Chinese buffet dinner with Mom and Dad at Iron Chef Buffet in Oneonta, NY.

ate.2011.07.31.d1.jpgate.2011.07.31.d2.jpgAnd two glasses of French sauvignon blanc (Domain de Coussergues).

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Weight at beginning of the day: 108.4 lbs.
Weight at the beginning of the next day: 109.6 lbs.


What I ate: July 30, 2011

Breakfast: Waffles and bacon.

ate.2011.07.30.b.jpgI made a new batch of waffles today and ate one and froze three.

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Lunch: Shrimp and onions. 4.0 oz. shrimp, half of a large white onion, sake, a little sugar, and soy sauce. Delicious!

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Today was a grocery shopping day so I cleaned and blanched some green beans for spicy green beans later in the week (1 minute in boiling water).

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I also made a batch of burgers. This time I made my own ground beef by grinding up some chuck steak in the food processor. It didn't stick together quite as well as I had hoped, but it looked good. They're just seared on the grill, then vacuum sealed and frozen to be cooked later in the sous vide. I only cooked them for 1:30 on each side, I probably should have cooked them for 2:00 so they set up a little more before flipping.

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And I grilled some salmon, which also was vacuum sealed and frozen for later.

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And I seasoned a rack of baby back ribs with dry rub and vacuum sealed them for ribs later in the week.

Dinner: Chicken paprika with broccoli, rice and sour cream sauce. A 2 glasses of Graff Riesling.

ate.2011.07.30.d.jpgDessert: Two strips of Dagoba beaucoup berries chocolate bar.

And 0.7 oz. peanuts.

Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 108.6 lbs.

What I ate: July 29, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen. This muffin was from the batch that I forgot to add the baking powder to, so they're a little shorter than usual.

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Snack: 0.8 oz. peanuts.

Lunch: Roast beef sandwich with mayo, horseradish and lettuce on one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips. 3.0 oz. of homemade eye of round roast beef.

ate.2011.07.29.l.jpgSnack: 0.7 oz. peanuts.

Dinner: Cuban medianoche ("midnight") sandwich. This is quite possibly the most delicious sandwich ever invented, with ham, swiss, marinated roasted pork, dill pickle and mustard on a special, slightly sweet, soft, white medianoche roll. Served with French fries and a Sierra Nevada pale ale.

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Dessert: A couple strips of Dagoba beaucoup berries chocolate bar.

Weight at beginning of the day: 109.0 lbs.
Weight at the beginning of the next day: 108.8 lbs.


Cuban medianoche sandwich

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This, in my opinion, is the most delicious sandwich ever created. This is more impressive because it does not contain any bacon, which you would think would be a requirement for my favorite sandwich.

The unfortunate thing is that you really have to made special slightly sweet, soft, white medianoche rolls from scratch. And a lemon, lime, orange, garlic and onion marinated mojo pork roast. In the past I've also made the jamón dulce (sweet ham) from scratch too, though today I cheated and just used deli ham.

So here's how you make it:

Slice a medianoche roll in half. The wikipedia article on the Cuban sandwich mentions that the medianoche roll is like challah. I had never though about it that way before, but it is! That would be a good substitute.

Add mustard. Add ham. I used 3 slices of thinly sliced deli ham. And two slices of thinly sliced Swiss cheese. Add a sandwich sliced dill pickle. And 2.8 oz. of thinly sliced mojo pork.

I served it with French fries, which I didn't make from scratch. But I did deep fry the frozen French fries, which always makes them taste better. 2 minutes at 360°F. Season with salt, freshly ground black pepper, cayenne pepper and granulated garlic.

So the sandwich is supposed to be pressed, like a panini, but without the grooves, which I knew but I somehow completely forgot when I was making it today. I even have a flat plate sandwich press/griddle. Oops.

Here's what it looks like pressed:

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While you can't really freeze a sandwich whole, the sandwich above was made from frozen ingredients (except for the pickle). The roll was frozen, and the pork, ham and Swiss cheese were individually portioned, vacuum sealed and frozen. It was as good as the original!

Mojo marinated pork for medianoche sandwich

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One of the essential ingredients of the most delicious sandwich ever, the Cuban medianoche sandwich, is the garlic, lemon, lime and orange marinated pork roast.

Marinade:

2 cloves of garlic
1/2 small onion, minced
1/4 tsp. dried oregano
1/2 orange, juiced
1/2 lime, juiced
1/2 lemon, juiced

This is an unusually small amount of marinade because I marinated in a vacuum sealed bag, greatly reducing the amount of marinade required. If you marinate in a container or even a zip-lock bag, you'll need a lot more.

Remove excess fat from a boneless center cut pork roast. Marinate at least overnight or for up to 2 days.

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Since I was cooking in the sous vide I cooked it in the vacuum bag, marinade and all, for 2 hours at 155°F. The sous vide is great for this dish because the pork doesn't need to be browned because it's thinly sliced, and the sous vide guarantees a moist and flavorful "roast" (not actually a roast).

I have, however, made it in the oven (45 minutes at 350°F, or more for a larger roast) and it's very good that way too.

Rapidly chill in cold water then refrigerate. Remove from the bag and discard the marinade. Thinly slice. I use 2.8 oz. per sandwich.

Medianoche rolls

The Cuban medianoche ("midnight") sandwich, is in my opinion, the most amazingly delicious sandwich ever created. One essential part is the slightly sweet, soft, white medianoche roll. It's worth baking a batch.

When doing some other research on this sandwich I saw a mention that the medianoche roll is like challah. I never really thought about it that way, but it is. That would be a good substitute if you didn't want to bake your own bread.

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This is an unusually small batch of 4 rolls, but it can easily be scaled to make more.

1 egg
1.5 oz. sugar
3 oz. warm water (105°F to 115°F)
0.100 oz. instant yeast
6 oz. bread flour [actually, quite a bit more was necessary]
1/2 tsp. salt
1/8 c. coconut oil (or lard, or shortening, softened)

Beat the eggs in the mixer bowl. Add the sugar.

Add 3 oz. of warm water.

Add the yeast, bread flour, salt. I think the amount of flour required is probably closer to 8.0 oz. because the dough was way too soft and I kept adding flour. But the total amount of dough at the end was about right.

I used coconut oil, but you could also use softened lard or shortening.

Combine the ingredients then kneed with the dough hook in the mixer for 6 minutes. Add flour as necessary to make dough that's not too sticky and does not stick to the bottom of the mixer bowl. This required quite a bit of flour, so I clearly did not start out with enough flour.

Lightly grease a bowl with spray oil. Form the dough into a ball. Spritz with oil. Cover and let sit for 2 to 3 hours until it doubles in size.

Divide the dough into four 4 oz. servings and form into a ball then a slightly oblong shape. Place on a silpat on a sheet pan. Cover loosely with plastic wrap and let rise for 90 minutes.

Preheat oven to 350ºF.

Optionally make an egg glaze with one egg and a little water and brush the tops of the rolls. I did not for this batch.

Bake for about 20 minutes, maybe a little less.

Remove the rolls from the sheet pan and let cool on a wire rack.

This recipe is roughly based on the Three Guys from Miami Cuban Food With Attitude web site.

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What I ate: July 28, 2011

Breakfast: Sausage, egg, and cheese on a Barowski's whole wheat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

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Lunch: Stir-fry of one zucchini and two slices of bacon. With rice.

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Dinner: Roasted pork soft taco with salsa fresca and lettuce. Also 1.1 oz. tortilla chips and more salsa fresca. And 2 glasses of Urban Riesling.

ate.2011.07.28.d.jpgDessert: 2 strips of Dagoba beaucoup berries dark chocolate bar.

Snack: 1/8 c. air popped popcorn with 1/2 tbsp. butter and salt.

Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 109.0 lbs.



What I ate: July 27, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread).

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Snack: 0.7 oz. peanuts.

Lunch: Stir fry of sausage and green peppers and rice.

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Dinner: Spaghetti with Italian sausage, Red Hen Bakery Mad River grain bread with olive oil and Cupcake Cabernet sauvignon. There's 2.0 oz. spaghetti, exactly one serving. And 4.8 oz. Nature's Place organic tomato basil sauce, because I can't get Bove's here in New York, and Muir Glen is just too sweet. And one Hannaford extra spicy hot Italian sausage, which, by the way, is not really that spicy.

ate.2011.07.27.d.jpgDessert: 2 strips of Dagoba beaucoup berries chocolate bar.


Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.

What I ate: July 26, 2011

Breakfast: Western omelet. That's one organic egg, onion, green pepper and ham. And a half slice of Barowski's whole wheat toast with Earth Balance spread.

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Lunch: Bacon and lettuce sandwich on 1 slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.

Dinner: Spicy shrimp with snow peas, rice and a glass of Urban Riesling. The link is actually for spicy sesame beef, but it's basically the same recipe, except with shrimp. And I forgot to throw in the sesame seeds.

ate.2011.07.26.d.jpgDessert: 2 strips of Dagoba beaucoup berries chocolate bar. And another glass of Riesling.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 109.4 lbs.

What I ate: July 25, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Stir-fry of beef, broccoli and scallions. And rice.

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Snack: 0.7 oz. peanuts and 1 saranac lager.

Dinner: Steak, baked potato and broccoli. With 2 glasses of Red Diamond cabernet sauvignon.

ate.2011.07.25.d.jpgDessert: A few squares of Green and Black's peanut and sea salt chocolate bar.


Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 111.0 lbs.



What I ate: July 24, 2011

Breakfast: Bacon egg and cheese English muffin. On a Barowski's whole wheat English muffin. And Cabot cheddar cheese.

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I also cooked off another two pounds of bacon. I did it last week, as well, but I didn't like last week's bacon - too thin and too fatty. I'll save that frozen bacon for a bacon emergency and for Roscoe, who doesn't seem to mind, as long as it's bacon.


Lunch: Tofu, broccoli and scallion stir-fry with rice.

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Snack: 0.7 oz. peanuts.

Dinner: Chinese buffet with Mom and Dad at Iron Chef Buffet in Oneonta, New York. And another slightly smaller plate.

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Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 111.0 lbs.

What I ate: July 23, 2011

Breakfast: Bacon, eggs and toast. Half slice of Barowski's whole wheat bread toast.

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Snack: 0.7 oz. peanuts.

Lunch: Spicy green beans and rice. Vegetarian/vegan.

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Snack: 0.7 oz. peanuts.

Dinner: Chicken in the style of Brooks' barbecue and a small side salad with Italian dressing. And a glass of Castle Rock chardonnay.

ate.2011.07.23.d.jpgAnd a couple strips of Green and Black's peanut and sea salt milk chocolate bar with Red Diamond cabernet sauvignon.


Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 109.4 lbs.

Barbecued chicken in the style of Brooks'

There's an updated version of this recipe at Barbecued chicken the style of Brooks #2, and I like that recipe better.

There's this central New York fixture: Brooks' BBQ chicken. Now that I live here again I could much more easily go to the restaurant seeing as it's 20 minutes away, or any number of the  community organizations that sell it as a fund-raiser. Nonetheless, I received this Brooks' gift pack including spiedie marinate and barbecue sauce, so I had to do something with it.

One advantage of making your own is you know where your chicken comes from, in this case it's antibiotic free and free-range (though not actually organic). I broke down the whole chicken myself to make breasts, wings and the leg/thigh. The latter I marinated, vacuum sealed, with the spiedie marinade for 2 days in the refrigerator.

chicken1.jpgThe spiedie is another of those central New York things - it's essentially meat marinated in basically Italian dressing, then grilled, but that's another post.

One of the things about cooking chicken parts on the grill is that it's hard to get the right balance of cooking it through and burning the outside to a crisp. I thought I'd give cooking it in the sous vide in the marinade a try. I cooked for 2 hours at 160°F. Then I rapidly chilled and refrigerated the chicken to help it reabsorb its juices.

I then finished the chicken but throwing the chicken on the grill to brown it.

chicken2.jpgSince I wasn't going to eat it right away I actually re-chilled, vacuum sealed, and froze it.

I put the frozen, vacuum sealed package directly into the sous vide for 45 minutes at 160°F to reheat.

ate.2011.07.23.d.jpgIt was really very good. Very juicy and tender. Though it indeed would be far less work to buy the chicken directly from Brooks'...

What I ate: July 22, 2011

Breakfast: Pancakes and bacon. With Vermont maple syrup.

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Snack: 3 Kashi roasted garlic crackers with Cabot cheddar cheese.

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Lunch: Turkey and cabbage stir-fry, rice.

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Dinner: It's hot. It's the weekend. Bacon cheeseburger! With Kettle Chips barbecue potato chips and bread and butter pickles. The burger was pre-cooked and frozen, so all I needed to do is put the frozen vacuum sealed package in the sous vide for 45 minutes at 133°F.

ate.2011.07.22.d.jpgAnd a Saranac lager.

I tried the Dagoba eclipse "extra strong dark chocolate." Indeed, it's dark! I had two strips with Simonasi malbec.

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Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 109.4 lbs.


What I ate: July 21, 2011

Breakfast: Bacon, eggs and toast.

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Snack: 0.7 oz. peanuts.

Lunch: Virginia baked ham and Swiss cheese sandwich on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips barbecue potato chips. That's 2.8 oz. ham and 2 thin slices of cheese. And spicy Dijon mustard.

ate.2011.07.21.l.jpgSnack: 0.7 oz. peanuts.

It's hot. Really hot. A thought a gin and tonic with Hendrick's gin and Fentiman's all-natural, HFCS-free tonic water might help.

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Dinner: Roast beef, rice, gravy and broccoli. Fortunately the roast beef was already roasted, sliced, vacuum-sealed and frozen and I reheated it in the sous vide which is well-insulated and barely adds any heat to the room. I cooked the broccoli  (1:10) and reheated the rice (0:35), in the microwave so the only real heat involved making a fresh batch of gravy. I have no idea why it looks so shiny in the picture. But it was indeed very smooth, and tasty.

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And 2 glasses of Simonassi malbec.

When I bought this I just noticed "peanuts and sea salt" (yum!) and didn't notice that it was milk chocolate, not dark chocolate. Oh well, it was still pretty good. I had six of the little squares - two rows.

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Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 109.2 lbs.

What I ate: July 20, 2011

Breakfast: Bacon, egg and cheese English muffin. With a Pete and Gerry's organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

ate.2011.07.20.b.jpgI use a propane torch to get the cheese to melt like that. It's not just for crème brûlée. And plumbing repair.

Snack: 0.7 oz. peanuts.

Lunch: Twice cooked pork with scallions and broccoli stir-fry. And rice.

ate.2011.07.20.l.jpgSnack: 0.7 oz. peanuts.

Dinner: Big plate of nachos! With 3.2 oz. taco seasoned organic ground beef, black beans, jalapeño, tomato and Cabot cheddar cheese.

ate.2011.07.20.d.jpgAnd a little Dagoba xocolatl chocolate bar for dessert. 2 strips.

Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 108.8 lbs.




What I ate: July 19, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). This is the reheat of the extra filling I made a few days ago.

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I also marinated some pork roast in fresh lemon, lime and orange juice along with onion, garlic and oregano for lechón asado (Cuban roasted pork) later this week.

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And cooked off 2 pounds of bacon. Here it is all cooked, packaged and ready for freezing.

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Lunch: Beef with broccoli and scallion stir-fry with rice.

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Dinner: I decided to go in a completely different direction than last night's healthy grilled salmon and sautéed cabbage. Tonight it was jalapeño poppers, fried chicken fingers, boneless Buffalo "wings" and French fries, all homemade.

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I still can't use my deep fryer because I need to upgrade my circuit breaker panel first. This may be a sign that I have too big of a deep fryer. Nonetheless I roughed it by using a pot of oil today. And technically it wasn't really roughing it since the pot of oil was on my induction burner which has a digital temperature control calibrated in degrees...

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And a little Dagoba xocolatl chocolate bar for dessert. 2 strips.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 108.8  lbs.

What I ate: July 18, 2011

Breakfast: Eggs, toast and bacon. With a half slice of Barowski's wheat bread and Earth Balance spread.

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Lunch: I was going to have a roast beef sandwich for lunch, and as I was leafing through my box of pre-cooked, vacuum-sealed frozen meat...

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I came across a serving of my Japanese crushed hamburger which sounded better. I had that with rice instead.

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Dinner: Grilled wild sockeye salmon, rice with furikake and sautéed cabbage. The salmon was thin and it only took 1:30 on each side on my very hot infrared propane grill to cook it perfectly. And a glass if Castle Rock chardonnay.

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And a little Dagoba xocolatl chocolate bar for dessert. 4 strips. It's a little spicy! "Rich dark chocolate, chiles and nibs."

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And I broke down a whole chicken. The wings and drumettes I vacuum sealed and froze. The boneless breast will be used tomorrow. And the legs and thighs are marinating in Brooks' marinade for barbecued chicken. It was too hot to make chicken stock so I just discarded the carcass this time.

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Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.





What I ate: July 17, 2011

Breakfast: Pancakes and bacon. With 0.5 oz. Vermont maple syrup.

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I prepared a new batch of pancakes today, with plenty left over for freezing.

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Lunch: Tuna salad sandwich on one slice of Barowski's wheat bread, cut in half. That's a half can of tuna.

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Snack: 0.7 oz. peanuts.

Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 111.0 lbs.







What I ate: July 16, 2011

Breakfast: French toast from homemade whole grain anadama bread with bacon and 0.6 oz. Vermont maple syrup.

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Lunch: Grilled chicken Caesar salad with Drew's Caesar dressing, freshly grated Parmesan and a home whole wheat and oat dinner roll with Vermont Butter and Cheese cultured butter.

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Snack: 0.7 oz. peanuts. Also, another sampling of Gin and Tonic from my set of premium tonic waters.

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Dinner: Filet mignon steak, salt and olive oil rubbed baked potato with butter and sour cream and broccoli.

ate.2011.07.16.d.jpgWith Liberty School cabernet sauvignon.


Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 109.8 lbs.


What I ate: July 15, 2011

Breakfast: Eggs, toast and bacon. With a half slice of Barowski's wheat bread. And Earth Balance buttery spread.

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Snack: 0.7 oz. peanuts.

Lunch: Twice cooked pork with scallions and broccoli. And rice.

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Dinner: Grilled chicken, Italian sausage, onion, green pepper, and mushroom homemade pizza leftovers (previously frozen). And a Saranac lager.

I was going to make a steak taco with salsa fresca until I realized that I was out of cilantro. I was pretty sure the Great American supermarket in Unadilla wouldn't have fresh cilantro.

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Weight at beginning of the day: 109.0 lbs.
Weight at the beginning of the next day: 109.4 lbs.

What I ate: July 14, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Roast beef sandwich. 3.0 oz. homemade eye round roast beef, lettuce, mayo and horseradish on one slice of Barowski's wheat bread cut in half. And Kettle Chips barbecue potato chips.

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Snack: Dinner prep snack. Radish crostini. Thin slices of baguette, butter, thinly sliced radish and salt cooked under the broiler until the bread is just toasted.

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Dinner: Shrimp scampi with spinach. And a few small slices of baguette.

ate.2011.07.14.d.jpgAnd two glasses of Castle Rock chardonnay.


Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 109.0 lbs.


What I ate: July 13, 2011

Breakfast: Sausage, egg, and cheese on a Barowski's whole wheat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

ate.2011.07.13.b.jpgSnack: Three thin pieces of baguette with chevre.

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Lunch: Beef with broccoli and scallions and rice.

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Snack: 0.7 oz. peanuts.

Dinner: Sushi platter. Cucumber, avocado and carrot nori roll. Tuna and cucumber roll. Spicy tuna and cucumber roll (with sriracha). Tuna sashimi. .

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Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 109.8 lbs.




What I ate: July 12, 2011

Breakfast: Waffles and 2 links of Vermont Smoke and Cure breakfast link sausage (both previously frozen).

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Lunch: Bacon and lettuce sandwich on one slice of Barowski's wheat bread, cut in half. With mayo and Kettle barbecue potato chips.

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Snack: 0.9 oz. peanuts.

Dinner: Roast beef, rice and gravy. 5.0 oz. eye of round roast.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 109.8 lbs.

What I ate: July 11, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Snack: 0.7 oz. peanuts.

Lunch: Twice cooked pork with broccoli and scallions. And rice.

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Snack: 0.7 oz. peanuts.

Dinner: Cheeseburger with bacon, cheddar cheese and lettuce on a Barowski's wheat hamburger bun. And potato salad.

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Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 110.0 lbs.


What I ate: July 10, 2011

Breakfast: Eggs, toast and bacon. With a half slice of Barowski's wheat bread.

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Snack: 0.7 oz. peanuts.

Lunch: Tuna salad sandwich on one slice of Barowski's wheat bread, cut in half. That's a half can of tuna.

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Snack: 2 Kashi roasted garlic crackers (like Triscuits) with Cabot cheddar cheese.

Dinner: Chinese buffet with Mom and Dad at Iron Chef Buffet, Oneonta, New York.

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Weight at beginning of the day: 109.0 lbs.
Weight at the beginning of the next day: 111.2 lbs.






What I ate: July 9, 2011

Breakfast: 2 pancakes, 3 slices of bacon and Vermont maple syrup. It was really sunny in my kitchen this morning.

ate.2011.07.09.b.jpgI cooked a roast beef (eye round roast) in the sous vide so I have meat cooked for roast beef and gravy (1), roast beef sandwiches (2), beef stir fries (4) and roast beef hash (1). All vacuum sealed and frozen. 8 meals from a $ 11.15 roast, not bad.

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And cooked off a package of extra spicy hot Italian sausage. They get individually vacuum sealed and frozen for future meals of spaghetti with Italian sausage or pizza.

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I also prepared a small recipe of my potato salad for dinner with ribs.

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Lunch: Beef with broccoli and scallion stir-fry with rice.

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Dinner: Baby back ribs with homemade barbecue sauce and potato salad. And a gin and tonic.

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And 2 glasses of Cholila Ranch malbec. And 0.7 oz. peanuts. And 1.5 oz. blueberries.

Weight at beginning of the day: 109.0 lbs.
Weight at the beginning of the next day: 109.0 lbs.

Gin and tonics

It's a beautiful sunny summer day... a great day for a gin and tonic!

But not just any gin and tonic. I got an email from kegworks about their line of premium tonic waters. Premium tonic water? How did I not know about this?

They're prepared with real quinine and agave instead of artificial flavor and high fructose corn syrup. And they're much lower in calories without resorting to artificial sweeteners. What's not to love?

I got the sampler pack and set up my gin and tonic testing station:

ginandtonic1.jpgHere's the first one. And it is indeed delicious. I'm not going back to Schweppes!

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What I ate: July 8, 2011

Breakfast: Bacon egg and cheese English muffin sandwich. With 3 slices of bacon, and organic egg and Barowski's wheat English muffin.

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It was refreshingly cool this morning so I got some baking done.

A batch of whole wheat bagels.

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A loaf of whole grain anadama bread - a new recipe!

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And a batch of pizza dough. And pizza sauce, too.

ate.2011.07.08.c2.jpgate.2011.07.08.c3.jpg
Lunch: Spicy sesame beef with snow peas. And rice.

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Snack: 0.7 oz. peanuts.

Dinner: Homemade grilled chicken, Italian sausage, mushroom, green pepper and onion pizza. Homemade crust and sauce, too. It was similar to my pan pizza, except flat. And I added 2.8 oz. of grilled chicken.

ate.2011.07.08.d.jpgAnd 2 glasses of Cholila Ranch malbec.

Weight at beginning of the day: 110.6 lbs.
Weight at the beginning of the next day: 109.0 lbs.




Induction vs. gas boil-off

I set up a head-to-head challenge to see whether my gas stove or induction hot plate can boil water, say for some pasta, faster.

This is not an entirely fair comparison because I have a fairly substantial DCS propane range and an 1,800 watt induction hot plate, but I was curious. I have the induction burner for quite the opposite reason - my gas stove is incapable of generating low heat and it's essentially impossible to simmer anything on my stove. But let's boil some water.


In the gas corner we have a Calphalon hard anodized aluminum pot. It's not technically my pasta pot, but I rarely make enough pasta to warrant the big pasta pot with insert. It contained 2 1/2 quarts of water at 68°F.

boil1.jpg

In the induction corner we have an All-Clad stainless steel and copper induction compatible pot. It has Emeril's name on it, but I try to not dwell on that. Bam. It also had 2 1/2 quarts of water at 68°F. It's sitting on an Avantco 1800W/120V induction hot plate.

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It was a tie. Both reached a roiling boil, suitable for adding pasta, at 10:30.

If I was trying to boil water really quickly, I'd probably go with the 3,500 watt 240V induction unit which presumably would beat the gas stove, but I didn't get that one since I was going for low heat, not high heat. And it requires a special outlet.

Though I have to say, standing next to the gas burner after 10 minutes, it was hot. Next to the induction burner, not really so much so. There might be something to this induction thing.

Whole grain anadama bread

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This is my variation of the anadama bread recipe from The Bread Baker's Apprentice (Peter Reinhart). It uses white whole wheat and 9-grain flour instead of regular bread flour. And it's half a recipe.

It's good, but not as good as my whole wheat and oat bread. But it's always fun to try something new.

The night before make the soaker:

3 oz. cornmeal
4 oz. water

Combine the cornmeal and water, cover and let sit overnight at room temperature.

Dough:

5 oz. white whole wheat flour
0.110 oz. instant yeast
4 oz. warm water (90°F to 100°F)

5 oz. 9-grain flour
0.2 oz. salt
2 oz. molasses
0.5 oz. coconut oil (or substitute shortening or unsalted butter)

Combine the white whole wheat flour, yeast, water and soaker in the electric mixer bowl and combine. Cover with plastic wrap and let ferment for an hour.

Add the remaining ingredients and combine. The dough should be a little sticky. Knead for 6 to 8 minutes in the electric mixer, adding water or flour as necessary so the dough is a little tacky.

Oil a bowl and transfer the dough ball to the bowl. Cover with plastic wrap and let rise for 90 minutes.

Shape the dough into loaf shape and place in an oiled 9x5 bread pan. Loosely cover with plastic wrap. Proof for 60 to 90 minutes until the bread rises above the edges of the pan.

Bake for 20 minutes at 350°F then rotate the pan. Bake another 20 to 30 minutes until golden brown and the interior temperature is 185°F to 190°F.

Remove from the pan and cool on a wire rack for at least an hour before slicing.

Update: It makes a very tasty French toast, too!

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What I ate: July 7, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Snack: 0.7 oz. peanuts.

Lunch: Roast beef sandwich. 3.0 oz. homemade eye round roast beef, 1 slice of Barowski's wheat bread cut in half, mayo, horseradish and lettuce. With Kettle barbecue potato chips.

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Snack: 0.7 oz. peanuts.

Dinner: Shrimp scampi with spinach, a slice of Red Hen Mad River Grain bread and 1 glass of Urban Riesling.

ate.2011.07.07.d.jpgAnd 2 glasses of Simonassi Malbec, 2009, Mendoza, Argentina.


Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 110.6 lbs.


What I ate: July 6, 2011

Breakfast: 1 egg, scrambed, 1/2 slice of Barowski's wheat bread toast with Earth Balance spread and 3 slices of bacon.

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I baked a batch of jalapeño skillet cornbread so I can have a slice with my spicy vegetarian chili lunch.

ate.2011.07.06.c1.jpgSnack: 0.7 oz. peanuts.

Lunch: Spicy vegetarian chili with jalapeño skillet cornbread.

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Dinner: Steak, baked potato and broccoli. And 2 glasses of Simonassi Malbec, 2009, Mendoza, Argentina.

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Snack: 1/8 cup air popped popcorn with 1 tbsp. butter. And salt.

Weight at the beginning of the day: 112.2 lbs.
Weight at the beginning of the next day: 111.8 lbs.


What I ate: July 1 - 5, 2011

July 1

Breakfast: Melon and bacon at Mom & Dad's with my nephew. And Roscoe.

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Lunch: Denny's with Mom and my nephew. A western omelet with wheat toast and hash browns.

Snack: 0.9 oz. peanuts.

Dinner: Mom's salmon, rice and cabbage.

ate.2011.07.01.d.jpgJuly 2

Breakfast: Melon, sausage

Lunch: Mom's tuna sashimi, rice, daikon.

Snack: Assorted salsas prepared by my nephew and me. Mild salsa verde with long peppers, guacamole, medium salsa fresca with jalapeños and hot habanero salsa fresca.

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Dinner: Mom's spare ribs, broccoli and rice.

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July 3

Breakfast: Grapefruit and Dunkin Donuts jelly donut.

Lunch: Tonkatsu, rice

Dinner: Mom's steak

July 4

Breakfast: Melon and Dunkin Donuts jelly donut

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Lunch: Mom's shrimp and egg stir-fry, rice.

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Dinner: Mom's barbecued pork, rice, asparagus.

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July 5

Breakfast: Grapefruit, bacon.

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Lunch: Mom's flank steak, broccoli and rice.

ate.2011.07.05.l.jpgAnd I'm back at home!

Dinner: Thai-style pork (3.2 oz.) with green pepper, onion, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice.

ate.2011.07.05.d.jpgSnack: 0.7 oz. peanuts.

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