Cooking steak – ignore the whole “room temperature” thing

Today’s awesome guest post and video is offered by Head Chef Yankel of ButcherBox. If you’ve been around Mark’s Daily Apple for a while, you’ve likely heard of ButcherBox, a company close to the core Primal values of clean eating, great flavor and healthy sustainability. I’ve been a happy customer and proud affiliate since their…

via 5 Steps To the Perfect Steak—and a 4-Recipe Video — Mark’s Daily Apple

I’m a big fan of Mark Sisson and the work he’s done with Primal Eating. But this article simply repeats an old cooking myth i.e. needing to bring steak to room temperature before grilling. It just doesn’t matter. If the steak is cold it will take a little longer to cook. That’s it. You need to pay attention to the internal temperature and maybe flip the steak a time or two more. But that is truly it.

People do weird things because it’s grill-lore (don’t get me started with people who smoosh the burgers down on the grill and lose all that juice) but it’s time to rise up and ignore what makes no sense and just cook the damned thing.

#cooking, #grilling, #steak

Mediterranean diet – maybe not so good

Big news – the lead researcher for a key study of the Mediterranean diet has retracted the conclusion. Apparently the research methodology, specifically the randomization piece, was flawed.

This should not be taken the opposite – it’s not to say the diet isn’t healthy. It’s just not clear whether or not it is.

Serious streak

Serious streak going on. Today’s Sunday puzzle was tough.


Drinkfinity is one of the dumbest ideas ever

There are a lot of bad ideas out there. I also understand that Pepsi is in trouble because, who knew, sugar drinks are just bad for you. And now that people are cutting back, uh oh, the money is drying up.

So here comes Drinkfinity. An expensive water bottle, made of plastic no less, with expensive “flavor pods”. Worse is they tacitly admit it’s a bad idea at the outset by saying this is all about “lifestyle”. Uh huh. The best consolation is knowing that millennials tend to see through this kind of nonsense.


Walled garden and comments

My friend Sameer and I are having a conversation on Facebook. The conversation started with Sameer thanking me for writing content on the unwalled garden i.e. the open internet. We are chatting about that, WordPress, Automattic, and a few other things.

And it hits me – why are we chatting about the unwalled garden in the walled garden? The reason of course is that Facebook and the like have brought many if not most of my community into a single place. They see what I write, I see what they write, we talk about it (or like it or whatever).

Over the past two decades I’ve written on many forums. I spent years on Posterous before it died – unfortunately the export function wasn’t 100% successful and I lost photos. I lost more information when Path went away. I blogged on Tumblr for years and then it hit me that really, I needed to control my own content. As an early WordPress user I decided I could self host (did that for years) or do the easy piece and use Automattic. The key though is that I own the content and can move it around.

But comments and social interactions just don’t work correctly on this distributed system. There needs to be a common, simple aggregation much like the Facebook Feed. It pulls from everyone I know, it follows simple permission rules, and the app that goes with it would support all of this. WordPress could do this but just hasn’t yet. I’ve seen WordPress Reader but that isn’t quite right – that is more about long form reading and not short form content.

#facebook, #social-media, #wordpress

Brisket #2 (electric boogaloo)

The forecast for today was torrential rain with the snow level dropping to 4000′ so no hiking (as I write this I am warming my feet in the sunshine). I decided to take advantage of the weather and try another brisket.

I picked up 17.5 pounds of USDA Prime brisket at Costco. I started the Big Green Egg at 4:30 this morning and got the brisket trimmed (ineptly) and on the coals at 5:01. This time rather than use tiny wood chips, Ian brought over a bunch of post oak and I put 3 or 4 sticks (it was pre-coffee) on the bed of coals. I damped things down to 300° and have monitored ever since. If anything I’m worried about this brisket as the Egg has been a bit over 300° more often than not. Chewy and tough? We shall see.

At this point I have another hour or two and then will remove and rest the meat. I would have liked more time – but 17+ pounds of meat simply doesn’t cook quickly.

#big-green-egg, #brisket, #cooking

10 years ago – Saab, born from jets

“Born from jets” was a silly slogan. As was “move your mind”. Maybe this is why Saab eventually went broke and declared bankruptcy in 2012.