Since you were wondering
Two weeks into South Beach: ten pounds lost. It works.
I'm not sure how much I trust the bodyfat percentage feature of my fancy-schmancy scale, since it flucuates wildly, but according to that I'm making progress there as well. I haven't found the diet terribly hard to stick to, though at times I would throttle your first born for a freakin' pizza. Or some wings... mmmm .... wings ....
This weekend I made myself a wonderful asparagus-garlic and edamame-garlic (notice a pattern?) dinner, with a swordfish side that lasted me two days. I'm making meat the sidedish now. Two veggie dishes, plus a meat side. The science is behind vegetarianism, healthwise.
At least I don't abstain from meat for moral reasons. BTW - Swordfish has a fishy taste. I like that, you may not. Take note.
I'm obviously out of entertaining things to say, so if anyone has good fish recipes, I would love to hear them. Feel free to leave them in the comments or my email is over to the side there.
In other news - I'm going to see The Drive By Truckers tomorrow night (Tuesday night) at The Showbox. Their music makes me nostalgic for WV, which is hard to do. I know little about them other than the albums, so this will be my first live encounter. A full report is forthcoming.
posted by RWBB @ 5/08/2006 10:27:00 PM
8 comments
8 Comments:
I've never been grossed out by seafood. I won't eat raw oysters, but sushi/sashimi is my favorite food of all time. I could eat piles and piles of sushi (and I have). I'll even eat the pile of eggs, but I prefer to sprinkle them on the other sushi. I upped the ante and ate sea urchin with a quail egg on top, the last time out. It was fishy, but pretty good.
Yeah, if I'm asking for recipes I guess it's obvious that I'm asking you. I might as well email you. But I wanted to give the hoi polloi a chance to chime in.
Did you catch that, everyone else? That was a dig.
Is anyone even reading this?
What is wrong with abstaining from meat for moral reasons? Would you eat your dog? On second thought, don't answer that.
The best way to cook fish is a la Red Lobster. Seal it in one those oven-fresh turkey-type bags with a bunch of herbs, seasonings, and vegetables, maybe a little oil. You can't go wrong there.
corthar
There's nothing wrong with feeling bad about eating meat. It was a joke.
I happen to think meat is damn tasty, so I doubt I'll stop anytime soon. I loves me a medium rare two inch thick t-bone. But meat is going to be a treat from now on, rather than a matter of course.
Not counting fish, which for some reason is not classified as a meat. I still don't understand that. If it's the fleshy muscle tissue from a living being, it's meat. But I digress.
You're right about the herb bag (haha). It's a great way to infuse the flavor into the fish while keeping it juicy. I like to wrap it up in tin foil along with garlic, various spices, garlic, rosemary, and garlic and let it ride on the grill or stick it in the oven.
It's easy to overcook and thus dry out fish. Kind of like chicken.
Hi there!
One thing you will unfortunately leard is that about half of the weight you initially lose is water and will quickly come back.
Glycogen (essentially readily-converted carbohydrates stored up for quick energy: when runners hit "the wall" they run out of glycogen) is very hydrophilic. When you stop eating carbs your body first converts glycogen to energy before it turns to fat stores, and thus as soon as you start eating carbs again your body will replenish its glycogen stores and the associated water it attaches to. But anyway, good job.
I've always wanted to make ceviche. It's fish "cooked" in lemon juice...you don't actually cook it but the acidity has the same effect. You can get it at Mexican restaurants.
As you surmised, I have "leard" of the water weight issue. My fancy-schmancy scale calculates weight (duh), bodyfat percentage, and water percentage. It runs a small current up your right leg and down the left and finds the impedance of your body and uses that to figger out how much of a fatass you are.
My water number dropped rather dramatically, and then stabilized, so I think that's gone now. Plus my clothes are fitting looser and my face doesn't look so fat in the mirror anymore.
If I wasn't totally a gay before I wrote that sentence, I am now. And I'm certainly not out of the woods yet. According to the guidelines, I'm still a huge fatass who ought to be dead.
Ceviche is the shit. I had some really really good ceviche on Bainbridge, out of a totally nondescript Mexican restaurant. You would never have suspected they had really good food, let alone raw-ish fish. I was more than impressed.
Damn. Now I want sushi. Going out to eat sushi and not having any rice is a major pain in the ass. Yes, sashimi, I know, but them rolls can be mighty tasty. It's a quality of life thing.
well, I had a good recipe but then you said no rice with the sushi, so now I don't know. I'll give it anyway, and you can maybe go light on the rice?
Liz recommends making the rice with clam juice. Bazmatti is still my favorite. Liz also says fish is always good on the grill with lemon sprinkled on top.
Salmon stroganoff
1/4 cup flour
salt
black pepper
1 1/2 lbs skinless salmon fillets, cut into strips about 3/4 inch wide
2 tbs vegetable oil
1 tbs butter
1/3 cup finely chopped shallots or scallions (white parts only)
10 ounces mushrooms, sliced
1 tbs chopped dill
1 cup chicken broth
1/2 cup reduced fat (or no fat) sour cream.
in bowl or bag, combine flour, 1/4 tsp salt, 1/4 tsp pepper. Toss salmon strops in the flour, shaking off excess. in a large skillet, heat the oil. add the salmon. cook until lightly browned, about 2 minutes. carefully turn the salmon and cook on the other side for 2 minutes. transfer to a plate and set aside.
add the butter and melt it. Add the shallots and soften them (30 seconds) add the mushrooms and dill. Cook until the mushrooms brown, about 6 minutes. Stir in the chicken broth
retrun the salmon to the skillet and bring to a simmer. cook for 1 minute. Stir in the sour cream. cook until just heated through.
Spoon over rice.
Thanks garlic! I would probably add some of your namesake, since I add garlic to EVERYTHING. I am filing that away in my recipes folder. I now have 2 recipes. (I actually have a whole shit ton in books that I bought, just for that purpose, yet I seem to neglect them)
I will try it out soon, though I'm pretty sure flour is just as forbidden as rice. Now that I'm two weeks in, I can cheat a little, so it should be no problem.
I see a sushi dinner in my future.
You can use almond flour, which is really just finely crushed almonds. South Beach allows it. Also, instead of bread crumbs you can use crushed pork rinds.
When I was in Mexico, the fishermen would anchor their boats at the beach, bring their catch to shore, and make ceviche right on the beach. I obviously didn't try it, but J said it was great.
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