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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

I don't really see the point of following a fad diet for a specific amount of time, and then going back to your old diet. Is the idea you will feel so spectacular that you'll never stop doing it? seems very unlikely and unsustainable. I'd wager the vast majority of the people that do it will be doing a different diet next Jan 1.

I could also easily go without alcohol for a month... but not grains.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Dairy would be the worst part - no cheese. Though I've seen paleo recipes that call for eggs, so apparently those are OK? :rolleyes:
 
Re: USCHO Cooks: Open Your Mystery Basket.

ExileOnDaytonStreet said:
It's also known as the "caveman diet". It's modeled after the idea of what mankind's diet would've been like in the Paleolithic era. From Wikipedia:



I'm less than two days in and I'm already craving half a dozen donuts.
Click to expand...

The first week is the worst because you are effectively going through a major sugar/garb/glucose withdrawl.

Once I got through that first week, things were so much easier and I felt great. I found it much easier to follow in the summer because I could just grill a hunk of meat and some green veggies and a glass of unsweetened iced tea and make enough for lunch the following day and I had a frozen fruit & yogurt smoothie for breakfast every day.

Technically, all alcohol is eliminated under the most strict followers of paleo, many people limit themselves to just a glass (or two) of wine (preferably red) a day

I slowly added in some additional dairy (yogurt, butter (and cream) and cheese) and limited amounts of sugar/starches in glazes and/or sauces. I was about 280 pounds in Oct 2012 and bottomed about at about 205 in July 2013.


Of course, once I started dating a vegetarian, things changed (much more pasta & grains around) and I started to re-add much of the weight that I lost.

Personally, I think that not sitting down and stuffing yourself with starches, sugars, and processed foods is the real core of what a "paleo" diet entails. Everything else is just a detail.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I eat diary, no milk, only aged cheeses. Other than that I've been paleo for 2.5 years. I do it for medical reasons beyond weight and its worked in that regard so I stick with it. Its not easy but better than the drugs I was doing
 
Re: USCHO Cooks: Open Your Mystery Basket.

What should I do with beets? I've never tried them.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
What should I do with beets? I've never tried them.
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Cube them, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven, turning occasionally, until fork-tender. Serve alongside meat as you would potatoes or carrots.

They're also good in salads, or pickled.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Thanks. Will try roasting them first. I am expanding my vegetable horizons. I tried brussels sprouts awhile ago (roasted, in a recipe that claimed even brussels sprouts haters would love), and hated them. My parents hated them, so I never had them as a kid. But I didn't know for sure until I tried them. I have higher expectations for beets.

Unrelated, I made <a href="http://www.cookingclassy.com/2012/07/cream-puff-pie-aka-cream-puff-cake-or-eclair-cake/">Cream Puff Pie</a> for New Year's Eve dessert, and it was wildly popular. Pretty easy to make, too.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Thanks. Will try roasting them first. I am expanding my vegetable horizons. I tried brussels sprouts awhile ago (roasted, in a recipe that claimed even brussels sprouts haters would love), and hated them. My parents hated them, so I never had them as a kid. But I didn't know for sure until I tried them. I have higher expectations for beets.
Click to expand...

I hate beets, and have no problem with brussel sprouts. :p
 
Re: USCHO Cooks: Open Your Mystery Basket.

With the deep freeze coming in this weekend, I'm breaking out my lasagne. It's from Bon Appetit, lot of sausage, lots of basil. My family *freaks* when this gets made, which is nice. Come on over! Bring some of that Coppola Rosso, too.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Thanks. Will try roasting them first. I am expanding my vegetable horizons. I tried brussels sprouts awhile ago (roasted, in a recipe that claimed even brussels sprouts haters would love), and hated them. My parents hated them, so I never had them as a kid. But I didn't know for sure until I tried them. I have higher expectations for beets.
Click to expand...

I had someone convince me to try brussel sprouts again, claiming because they were cooked with bacon they would be good. I don't know why someone would do that to perfectly good bacon. Brussels sprouts are still icky.
Beets, on the other hand, yum.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
What should I do with beets? I've never tried them.
Click to expand...

Fresh beets( I mean out of garden fresh) are like eating purple sugar, I just boil them, skin and then slice up.
My mom would marinade almost pickle brussel sprouts and I like that, otherwise eh who cares
 
Re: USCHO Cooks: Open Your Mystery Basket.

Brussels sprouts are the best vegetable ever. Fresh spinach (either in salad, or sauteed with vinegar and garlic) is a distant second.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Thanks. Will try roasting them first. I am expanding my vegetable horizons. I tried brussels sprouts awhile ago (roasted, in a recipe that claimed even brussels sprouts haters would love), and hated them. My parents hated them, so I never had them as a kid. But I didn't know for sure until I tried them. I have higher expectations for beets.

Unrelated, I made <a href="http://www.cookingclassy.com/2012/07/cream-puff-pie-aka-cream-puff-cake-or-eclair-cake/">Cream Puff Pie</a> for New Year's Eve dessert, and it was wildly popular. Pretty easy to make, too.
Click to expand...

both my parents love Brussel sprouts. YICKY!!!!!1!!!!!!1!!!! You could get a stone of Brussel Sprouts for 2 shillings when I was a kid. We were not well off. It was not a pretty thing.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
both my parents love Brussel sprouts. YICKY!!!!!1!!!!!!1!!!! You could get a stone of Brussel Sprouts for 2 shillings when I was a kid. We were not well off. It was not a pretty thing.
Click to expand...

I like Brussels Sprouts. Halved, tossed in olive oil, and roasted, they're excellent. I also like beets; thinly sliced and tossed in spinach salad.. yummy.
 
Re: USCHO Cooks: Open Your Mystery Basket.

The girlfriend got a breadmaker for Christmas and we're trying to experiment with recipes beyond the ones that came with it. I saw MadTownSioux mention that he had one and I know Bob and some others have been experimenting with breads for a while. Any suggestions?
 
Re: USCHO Cooks: Open Your Mystery Basket.

Took a French bread class at a little rural bakery here. Had a great time and learned a lot - we made baguettes and fougasse. I'd never really done the whole process by hand before, so that was fun. Why don't more places offer stuff like this? It is really hard to find - this place was 2 hours from me.

Making Danish pastries today (Zingerman's recipe) as a birthday gift for my aunt.

burgie12 said:
The girlfriend got a breadmaker for Christmas and we're trying to experiment with recipes beyond the ones that came with it. I saw MadTownSioux mention that he had one and I know Bob and some others have been experimenting with breads for a while. Any suggestions?
Click to expand...

What kind of bread do you want to make? Sourdough, rye, white, whole grain? Do you want to stick to loaves right now, or move into rolls, breadsticks, etc? Be very careful when changing recipes - it's all chemistry and ratios, and if you don't understand how things work, your bread will be ruined.
 
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