Monday, December 6, 2010

Pressure-cooked meat: Top sirloin

Pressure cooking relies on physics to take advantage of the high temperatures of liquids and vapors in a sealed container. The sealed container is the pressure-cooking pan. Since the sealed container does not allow liquids or vapors to escape, the pressure inside the container increases as heat is applied to the pan. This also significantly increases the temperature of the liquids and vapors inside the container, which speeds up cooking.

Pressure cooking is essentially a version of high-heat steaming. The food inside the cooker tends to be very evenly cooked. Pressure cooking is also considered to be one of the most effective cooking methods for killing food-born pathogens. Since high pressure reduces cooking time, pressure cooking is usually employed in industrial food processing.

When cooking meat, the amount of pressure used tends to affect amino-acid digestibility; more pressure decreases digestibility. High pressures in the cooker cause high temperatures. The content of some vitamins in meat and plant foods is also affected; they go down as pressure goes up. Home pressure cookers are usually set at 15 pounds per square inch (psi). Significant losses in amino-acid digestibility occur only at pressures of 30 psi or higher.

My wife and I have been pressure-cooking for quite some time. Below is a simple recipe, for top sirloin.

- Prepare some dry seasoning powder by mixing sea salt, garlic power, chili powder, and a small amount of cayenne pepper.
- Season the top sirloin pieces at least 2 hours prior to placing them in the pressure cooking pan.
- Place the top sirloin pieces in the pressure cooking pan, and add water, almost to the point of covering them.
- Cook on very low fire, after the right amount of pressure is achieved, for 1 hour. The point at which the right amount of pressure is obtained is signaled by the valve at the top of the pan making a whistle-like noise.

As with slow cooking in an open pan, the water around the cuts should slowly turn into a fatty and delicious sauce, which you can pour on the meat when serving, to add flavor. The photos below show the seasoned top sirloin pieces, the (old) pressure-cooking pan we use, and some cooked pieces ready to be eaten together with some boiled yam.




A 100 g portion will have about 30 g of protein. (That is a bit less than 4 oz, cooked.) The amount of fat will depend on how trimmed the cuts are. Like most beef cuts, the fat will be primarily saturated and monounsatured, with approximately equal amounts of each. It will provide good amounts of the following vitamins and minerals: iron, magnesium, niacin, phosphorus, potassium, zinc, selenium, vitamin B6, and vitamin B12.

Friday, December 3, 2010

Healthy Spirits: New Arrival

Come and get it!

cheers,

dave hauslein
beer manager
415-255-0610

DESCHUTES: THE DISSIDENT (PLEASE READ CAREFULLY)


Hey Everybody,
So as you may have heard, only 30 or so cases of Dissident made it to SF. We have received a very small shipment. There's no fair way to do this, except to keep it behind the counter and limit it to 1 bottle per customer. Only Beer of the Month Club members may reserve bottles. Please call us at the store rather than e-mailing. Dissident is available for shipping orders, but the 1 bottle limit still applies.

Good luck,

dave hauslein
beer manager
415-255-0610

Thursday, December 2, 2010

Healthy Spirits: New Arrivals


1. Stillwater Autumnal

2. Stillwater Cellar Door

3. Stillwater Stateside Saison

4. Rogue Santa's Private Reserve

5. Dogfish Head Chicory Stout

6. Schlenkerla "Eiche" Oak Smoke Doppelbock

7. Belhaven Scottish Ale

8. Harviestoun Old Engine Oil

9. Harviestoun Ola Dubh 30 and 40 year

10. Grand Teton Black Cauldron RIS

11. Moylans White Christmas

12. Jolly Pumpkin La Roja


There will be some info about The Dissident tomorrow afternoon, I promise :)


cheers,


dave hauslein

beer manager

415-255-0610

How lean should one be?

Loss of muscle mass is associated with aging. It is also associated with the metabolic syndrome, together with excessive body fat gain. It is safe to assume that having low muscle and high fat mass, at the same time, is undesirable.

The extreme opposite of that, achievable though natural means, would be to have as much muscle as possible and as low body fat as possible. People who achieve that extreme often look a bit like “buff skeletons”.

This post assumes that increasing muscle mass through strength training and proper nutrition is healthy. It looks into body fat levels, specifically how low body fat would have to be for health to be maximized.

I am happy to acknowledge that quite often I am working on other things and then become interested in a topic that is brought up by Richard Nikoley, and discussed by his readers (I am one of them). This post is a good example of that.

Obesity and the diseases of civilization

Obesity is strongly associated with the diseases of civilization, of which the prototypical example is perhaps type 2 diabetes. So much so that sometimes the impression one gets is that without first becoming obese, one cannot develop any of the diseases of civilization.

But this is not really true. For example, diabetes type 1 is also one of the diseases of civilization, and it often strikes thin people. Diabetes type 1 results from the destruction of the beta cells in the pancreas by a person’s own immune system. The beta cells in the pancreas produce insulin, which regulates blood glucose levels.

Still, obesity is undeniably a major risk factor for the diseases of civilization. It seems reasonable to want to move away from it. But how much? How lean should one be to be as healthy as possible? Given the ubiquity of U-curve relationships among health variables, there should be a limit below which health starts deteriorating.

Is the level of body fat of the gentleman on the photo below (from: ufcbettingtoday.com) low enough? His name is Fedor; more on him below. I tend to admire people who excel in narrow fields, be they intellectual or sport-related, even if I do not do anything remotely similar in my spare time. I admire Fedor.


Let us look at some research and anecdotal evidence to see if we can answer the question above.

The buff skeleton look is often perceived as somewhat unattractive

Being in the minority is not being wrong, but should make one think. Like Richard Nikoley’s, my own perception of the physique of men and women is that, the leaner they are, the better; as long as they also have a reasonable amount of muscle. That is, in my mind, the look of a stage-ready competitive natural bodybuilder is close to the healthiest look possible.

The majority’s opinion, however, seems different, at least anecdotally. The majority of women that I hear or read voicing their opinions on this matter seem to find the “buff skeleton” look somewhat unattractive, compared with a more average fit or athletic look. The same seems to be true for perceptions of males about females.

A little side note. From an evolutionary perspective, perceptions of ancestral women about men must have been much more important than perceptions of ancestral men about women. The reason is that the ancestral women were the ones applying sexual selection pressures in our ancestral past.

For the sake of discussion, let us define the buff skeleton look as one of a reasonably muscular person with a very low body fat percentage; pretty much only essential fat. That would be 10-13 percent for women, and 5-8 percent for men.

The average fit look would be 21-24 percent for women, and 14-17 percent for men. Somewhere in between, would be what we could call the athletic look, namely 14-20 percent for women, and 6-13 percent for men. These levels are exactly the ones posted on this Wikipedia article on body fat percentages, at the time of writing.

From an evolutionary perspective, attractiveness to members of the opposite sex should be correlated with health. Unless we are talking about a costly trait used in sexual selection by our ancestors; something analogous to the male peacock’s train.

But costly traits are usually ornamental, and are often perceived as attractive even in exaggerated forms. What prevents male peacock trains from becoming the size of a mountain is that they also impair survival. Otherwise they would keep growing. The peahens find them sexy.

Being ripped is not always associated with better athletic performance

Then there is the argument that if you carried some extra fat around the waist, then you would not be able to fight, hunt etc. as effectively as you could if you were living 500,000 years ago. Evolution does not “like” that, so it is an unnatural and maladaptive state achieved by modern humans.

Well, certainly the sport of mixed martial arts (MMA) is not the best point of comparison for Paleolithic life, but it is not such a bad model either. Look at this photo of Fedor Emelianenko (on the left, clearly not so lean) next to Andrei Arlovski (fairly lean). Fedor is also the one on the photo at the beginning of this post.

Fedor weighed about 220 lbs at 6’; Arlovski 250 lbs at 6’4’’. In fact, Arlovski is one of the leanest and most muscular MMA heavyweights, and also one of the most highly ranked. Now look at Fedor in action (see this YouTube video), including what happened when Fedor fought Arlovski, at around the 4:28 mark. Fedor won by knockout.

Both Fedor and Arlovski are heavyweights; which means that they do not have to “make weight”. That is, they do not have to lose weight to abide by the regulations of their weight category. Since both are professional MMA fighters, among the very best in the world, the weight at which they compete is generally the weight that is associated with their best performance.

Fedor was practically unbeaten until recently, even though he faced a very high level of competition. Before Fedor there was another professional fighter that many thought was from Russia, and who ruled the MMA heavyweight scene for a while. His name is Igor Vovchanchyn, and he is from the Ukraine. At 5’8’’ and 230 lbs in his prime, he was a bit chubby. This YouTube video shows him in action; and it is brutal.

A BMI of about 25 seems to be the healthiest for long-term survival

Then we have this post by Stargazey, a blogger who likes science. Toward the end the post she discusses a study suggesting that a body mass index (BMI) of about 25 seems to be the healthiest for long-term survival. That BMI is between normal weight and overweight. The study suggests that both being underweight or obese is unhealthy, in terms of long-term survival.

The BMI is calculated as an individual’s body weight divided by the square of the individual’s height. A limitation of its use here is that the BMI is a more reliable proxy for body fat percentage for women than for men, and can be particularly misleading when applied to muscular men.

The traditional Okinawans are not super lean

The traditional Okinawans (here is a good YouTube video) are the longest living people in the world. Yet, they are not super lean, not even close. They are not obese either. The traditional Okinawans are those who kept to their traditional diet and lifestyle, which seems to be less and less common these days.

There are better videos on the web that could be used to illustrate this point. Some even showing shirtless traditional karate instructors and students from Okinawa, which I had seen before but could not find again. Nearly all of those karate instructors and students were a bit chubby, but not obese. By the way, karate was invented in Okinawa.

The fact that the traditional Okinawans are not ripped does not mean that the level of fat that is healthy for them is also healthy for someone with a different genetic makeup. It is important to remember that the traditional Okinawans share a common ancestry.

What does this all mean?

Some speculation below, but before that let me tell this: as counterintuitive as it may sound, excessive abdominal fat may be associated with higher insulin sensitivity in some cases. This post discusses a study in which the members of a treatment group were more insulin sensitive than the members of a control group, even though the former were much fatter; particularly in terms of abdominal fat.

It is possible that the buff skeleton look is often perceived as somewhat unattractive because of cultural reasons, and that it is associated with the healthiest state for humans. However, it seems a bit unlikely that this applies as a general rule to everybody.

Another possibility, which appears to be more reasonable, is that the buff skeleton look is healthy for some, and not for others. After all, body fat percentage, like fat distribution, seems to be strongly influenced by our genes. We can adapt in ways that go against genetic pressures, but that may be costly in some cases.

There is a great deal of genetic variation in the human species, and much of it may be due to relatively recent evolutionary pressures.

Life is not that simple!

References

Buss, D.M. (1995). The evolution of desire: Strategies of human mating. New York, NY: Basic Books.

Cartwright, J. (2000). Evolution and human behavior: Darwinian perspectives on human nature. Cambridge, MA: The MIT Press.

Miller, G.F. (2000). The mating mind: How sexual choice shaped the evolution of human nature. New York, NY: Doubleday.

Zahavi, A. & Zahavi, A. (1997). The Handicap Principle: A missing piece of Darwin’s puzzle. Oxford, England: Oxford University Press.

Wednesday, December 1, 2010

Ichiki Kuri and Sweet Red Pepper Sushi with Wasabi Dipping Sauce

Sushi makes an incredible addition to any meal, or with a bowl of miso soup, is a meal in itself.  Sushi rolling is a very fine culinary skill which is easier to acquire than it would first appear.  It's a visually evocative, artistic expression of dynamic flavor and variety.  A bamboo rolling mat is nice to have to create neat, tight tubes, but sushi rolls can be successfully made without one. This ichiki kuri squash and sweet red pepper with sunflower microgreens is unusual roll made with short grain brown rice for a nutritional boost.  A wasabi dipping sauce proves to be the perfect fiery condiment.


You'll need:  nori sheets, short grain brown organic rice, agave syrup, tamari sauce, steamed uchiki kuri squash, red pepper, sunflower microgreens, black sesame seeds, wasabi powder

The Rice: Rinse and soak 1/2 C short grain brown organic rice.  Steam until cooked.  In a small bowl, whisk 1 t agave syrup and 1 t tamari together.  Turn rice on to a flat surface, and drizzle with agave-tamari.  Stir well to coat grains, spread out, and fan to cool rapidly.  The rice grains become very shiny and slightly sticky.



  The Squash:  The Uchiki Kuri has a very tough outer shell, so is steamed whole.  When cool, the squash is opened, and seeds and pith removed. Cut a wedge of squash lengthwise, and slice into long thin pieces.
The Pepper:  Wash, cut, seed and core the pepper, and slice it lengthwise into thin strips.
Agave-Tamari Brown Rice on Nori Sheet

To Assemble:  Place a nori sheet on the bamboo mat. Spread a layer of prepared rice over bottom third of the sheet.








Ichiki Kuri Squash on Rice & Nori











Place Uchiki Kuri squash horizontally on rice-covered nori.






Lay pieces of red pepper on top of squash, and cover with sunflower microgreen sprouts.  Let the vegetables and greens extend over the outer edges of the nori sheet to create a decorative edge to the end pieces when cut.

 To roll: Fold the bottom end of the nori sheet up and over the squash, pepper, and sprout filling.  Tuck the lower edge under the ingredients and roll a little by hand.
Put the bamboo mat over the roll, and holding mat/roll with one hand, and gently pull upward.with other hand to tighten the roll.  Dip a finger in water and moisten the upper edge of the nori sheet and roll up.  Hold the roll inside the bamboo mat for a few seconds to seal edges together.  


To cut sushi rolls:  Begin in the center with a very sharp knife, cutting to the edges at 1 - 1 1/2 inch intervals.  Hold the roll firmly while slicing. Cut some pieces straight across for slices, and cut some piece on a slight diagonal for a sloped shape.



                                                                                                                                                                                       
Wasabi Dipping Sauce: The pale green color belies its sharp nip




Dipping Sauce:  Mix wasabi powder with water to the desired consistency, stirring well. Allow to thicken for a few moments before serving.
To Serve:  Plate up, standing pieces  with vegetables poking out, up on their end. Sprinkle each piece with black sesame seeds.
       

Advent Calendar...

A Homemade Advent Calendar...
So this doesn't have much to do with food, but I am gonna be a rebel and put it on my food blog anyways because I love the idea and it's super simple to make- granted, I am posting it a little late, but you could hurry and put one together and just miss the first few days of the season.... but look on the bright side, it will be ready for next year!
So, this Pottery Barn Advent Calendar (above) inspired me to make my own (mostly because I didn't want to pay $300 bucks! and because I didn't have a place to hang their contraption), but I liked the simplicity of it and thought I would make a quick, easy version of it.

I made 25 cones from craft paper by googling "paper cone templates"
Then I numbered them and punched holes in the back and strung them on a piece of twine.

So that's my version. And in each "party hat" as my daughter calls it, is a different activity or way to love and serve each other and friends, things I can do with a 2 year old to help being "others focused" during a season that can easily become "us focused". Here are some examples of what's in our days ahead:
  • Bake cookies and deliver them to our neighbors.
  • Buy a fun new toy and drop it off at a Local Toy Drive.
  • Make play dough and deliver it to a friend. (Stay TUNED for the recipe!!!)
  • Mail 2 Christmas Letters to friends.
  • Make Christmas Cards for our Grammies and Papa's with construction paper & glitter.
Then there are some fun family activities and crafts as well:
  • Make a Christmas ornament and hang it on the tree.
  • Rent a Christmas Cartoon and pop popcorn and watch it as a family.
  • Drive around a look at Christmas Lights with a special treat of your choice.
  • Read Christmas Books by the fire with Daddy.
... you get the idea.... make it personal to your family and age appropriate for your kids! Just wanted to share the Christmas love.... after all it is MY favorite time of the year!!

And I just found this blog that has some other great ideas as well as a darling homemade version of a similar advent calendar.