February 23rd, 2011
Courtesy of Hugh MacLeod
The following piece is an exclusive excerpt from ‘Evil Plans: Having Fun on the Road to World Domination‘ by Hugh MacLeod. Enjoy!
People love to imagine a worst-case scenario. Especially when it comes time to quit doing what they hate and start doing what they love instead… Read More
February 16th, 2011
The Slow-Carb Diet need not be boring.
Moreover, it doesn’t take much to jump from repetitive to inventive. In my case, even as a grass-fed beef aficionado, I grew weary of flank with nothing more than salt and pepper. Game meats made things more interesting, but the real gold was struck when I began experimenting with Montreal steak rub and, separately, a mixture I remembered as “CPR”: cumin, paprika, and rosemary.
Delicious, not to mention biochemically kick-ass for your heart and anti-inflammation.
The point being: for many people (in particular, cooking-inept bachelors like myself), Slow-Carb meals sometimes become an exercise in culinary déjà vu. This is often paired with common beginner frustrations:
- How do I drink coffee without milk?!? (Answer: cinnamon and/or vanilla extract)
- What can I put on my eggs? (Answer: read this post)
The solutions need not be complicated. In this post, Jules Clancy will focus on primarily spices and include: beginner tips, a starter recipe experiment, and a shopping list for the fundamentals.
Jules is a qualified food scientist who was introduced to me by the minimalist maestro himself, Leo Babauta… Read More
