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Carnival - Portrait of a Young Man as The Artist — LiveJournal

Originally uploaded by ABMann
View my photos at bighugelabs.com
I feel off today. I bet it is partially weather and partially the first stages of sugar detox - we've started the Montignac method, ostensibly, which involves cutting processed flours and sugar from your diet. With it comes an increase in wine consumption which is fine with me. However, I am an obscene sugar addicted, enough so that it has fucked with my brain chemistry and pancreas: addiction, hypoglycemia respectively. It'll be better in a few weeks but it's hard what with the cravings.

I have noticed, though, that some things already taste better, which I've experienced before when we did something similar as few years ago.

Now just to learn how to cook well enough with limited food options. The initial phase, detox and weight loss, requires we eat food less than or equal to 35 on the glycemic index. There is a ton of possibility and I bought the first volume of Mastering The Art of French Cooking by Julia Child to help; let me tell you that this book, though logically laid out and not especially difficult to comprehend, is one of the most intimidating recipe books I have ever seen. Do you know how many ways the French prepare spinach? Do you think that number is greater than or less than 20 ways? Because it is greater than and a mere half of those involve cooking the spinach in cream.

I'm considering jumping in with something ridiculous with a beef bone marrow sauce. Then I get to buy a cleaver. :)

Maybe that's what I'll do with the eBay money.

The complexity of this transfer, the new team and all the crazy things at work has my brain resisting. Add to this that I'm trying to actively see a number of people, being creative with said dates while remaining interesting and calm.. whatever.. has me feeling both spacey and overwhelmingly mundane. There's some underlying guilty as well that isn't helping.

And I'm taking a week off from Photog_XP. I feel weird without a camera.


Yet more Mac tablet speculation. [Gizmodo].
Listen, Apple, I would likely buy any tablet device you produce. Please just do it?

15 comments or Leave a comment
nathan_lounge From: nathan_lounge Date: May 13th, 2009 03:42 pm (UTC) (Link)
Why the new diet?

You should buy this, this, and this. Cooking things in a bag saves time, lets you control the chemistry of your meal down to the .01 gram, and gives you perfect, consistent results.

And yes, the french <3 their spinach, cream, and butter. How does you cook french recipes without roux though?

What ebay money? Do you own ebay? If so, why haven't I been given a discount yet?
abmann From: abmann Date: May 13th, 2009 03:52 pm (UTC) (Link)
Not a diet so much as eating habit restructuring. :)

Mostly because two friends doing have dropped a cumulative 50 pounds in two months. Anything to get me and Fox to sleek, svelte sizes would rock. Also, I'm kind of sick of the sugar cravings, energy issues and hypoglycemia so this should help.

I HAVE NO IDEA WHAT TO DO ABOUT THE ROUX! I'M SCARED. Maybe a thickener to fake sauces?

I sold that Mirror's Edge collector's edition bag last week. I paid 130 for it AND the game and it sold for 235 without the game.
nathan_lounge From: nathan_lounge Date: May 13th, 2009 04:15 pm (UTC) (Link)
I'd like you to take a step back for a second. Think about what I'm about to say very carefully...

You're trusting the FRENCH.

Just think about that.

I don't know what your diet says about processed starch compounds, but something like ultratex, malto dextrin, alginate, lecithin, or even more traditional starches (potato, corn, tapioca, etc) can be used in place of traditional roux in most sauces. With a lot of them you can process the entire sauce cold. That ability is awesome because you can take something like carrots, peas, strawberries, and the like, puree them or juice them, strain strain strain, and then thicken them in a blender with the starch for a delicious, fresh tasting sauce.

Alternatively, it sounds like you're going to be into a lot of purees. If your french is decent, you might try picking up cuisiune de famille, Les Dimanches de Bernard Loiseau, or one of his other books. Before his death, Loiseau was on the forfront of the movement to turn classic french food into a healthy modern alternative. He seriously introduced the concept of deglazing with water and thickening with pulp instead of using wine and butter/starch respectively.

I'm not sure if I'm more shocked at the moneys involves or that you bought the collectors edition.
abmann From: abmann Date: May 13th, 2009 04:38 pm (UTC) (Link)
Processed starch in general is bad but I don't really know just yet.

I was really excited for the game and the bag was made by Timbuk2. Any excuse for a new bag. :) I intended to sell it as I figured the game would be popular and I could turn a profit. It did and I was right.
slavetopurple From: slavetopurple Date: May 14th, 2009 01:17 am (UTC) (Link)
Not that I condone your roux fixation but I'm thinking you could make it work with Xanthan gum which is pretty low on the GI scale. Also Enola Prudhomme’s "Low-Calorie Cajun Cooking" apparently has low carb roux recipes. And that is all google has to say on the issue.

Julia Child scares me I checked out the Mastering The Art of French Cooking and became instantly overwhelmed.
abmann From: abmann Date: May 14th, 2009 01:58 am (UTC) (Link)
I'm going to cream kale using her recipe tomorrow. It will be exquisite.
slavetopurple From: slavetopurple Date: May 14th, 2009 02:42 am (UTC) (Link)
Exquisite because you say so? Or because of massive amounts of cream?
nathan_lounge From: nathan_lounge Date: May 14th, 2009 02:46 am (UTC) (Link)
Do you know about Julia and Juilia? Em read the blog and says it is fantastic. The author is currently doing the Alinea book.
slavetopurple From: slavetopurple Date: May 14th, 2009 03:03 am (UTC) (Link)
There is also a movie coming out in August. Meryl Streep plays Julia Child. Sounds painful. The book however will make you laugh until you wet yourself.
abmann From: abmann Date: May 14th, 2009 12:31 pm (UTC) (Link)
I read it three years ago. GET WITH IT.
Also, there's a movie in production....
alibee From: alibee Date: May 13th, 2009 04:22 pm (UTC) (Link)
I am a sugar addict, too. Also a spice addict. I don't like mild food anymore, most of the time. I wonder if that's bad.
abmann From: abmann Date: May 13th, 2009 04:36 pm (UTC) (Link)
I have had an increasing love for super-spicy food though the quantity of sugary, processed foods I've been eating during that time has decreased overall.
angels_ember From: angels_ember Date: May 13th, 2009 05:23 pm (UTC) (Link)
Did you get a book or something that outlines how this detox works?

I'm looking to do one again this year because I felt so good after last year's, but I don't want to (or think that I need to) invest lots of money in the supplements and medical food that I bought when I used Metagenic's detox program. This one sounds like it'd be perfect, because teh fibro is not a fan of processed flours and sugars.
abmann From: abmann Date: May 13th, 2009 05:26 pm (UTC) (Link)
Eat Yourself Slim. The detox is a result of eating and diet changes as opposed to directly intended by some process. If you google "Montignac Method" you can find the author's site and additional details.

jackshoegazer From: jackshoegazer Date: May 13th, 2009 05:32 pm (UTC) (Link)
I've managed to cut almost all sugar from my diet. I still occasionally break down and have a soda but that's about it. I've even found a good organic ketchup made without corn syrup.

Of course, this doesn't apply when I go out. Or eat a cookie. Desserts are an exception.

Good luck.
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