By Matt Stone As some of you may or may not know, I worked extensively at the top of the culinary industry before one day getting “fed up,” walking out, and vowing not to return to the kitchen until I had explored other things. That day was in April of 2005. Then of course I became obsessively interested in health and nutrition and spent the last eight years deeply entrenched in that field. But at the end of all that I’ve come almost completely full circle to believe what I did then – that there’s absolutely nothing wrong with eating good food prepared for maximal deliciousness and enjoying every bite of it to the point of satisfaction. Coming to such a conclusion, and retiring my slingshot from a near-decade perfect diet snipe… Read more »
Posts Tagged: 180 Kitchen
By Matt Stone In late May I went out to a breakfast restaurant with my family in Nashville. There were lots of us. Like 8 at the table. The restaurant, in trying to be cute and clever, ended up aggravating me a lot more than I tend to get aggravated by small things. In their cuteness and cleverness, they called their seasonal strawberry pancakes “Strawberry Shortcakes.” After titling the dish “Strawberry Shortcakes” on the specials menu, they went on to describe the “shortcakes” as pancakes. I didn’t read every word of the description. Not one word of the description actually. Why? Because I already f’ing know what strawberry shortcake is, and I thought it was quite a novel idea to serve strawberry shortcake for breakfast. One glance and I was… Read more »
I have done a stuffed pepper video before, but I was camping and making them over the open fire. I was missing some key ingredients like eggs and bread crumbs, which give the stuffing on the inside a much softer and more enjoyable texture – like biting into a tender meat-a-balla! I made some fantastic stuffed bell peppers on this fine Saturday night and thought it worthy of a video. It’s certainly a nice kitchen project when you are in the mood to play with food. Makes 6 stuffed bell peppers… Ingredients: 24 ounces ground beef – the fattier the better 3 eggs About 1 cup of plain bread crumbs 10 sprigs of chopped fresh oregano 1 finely-sliced serrano pepper 2 stalks of celery, diced very small (brunoise) 1/2 onion, diced… Read more »
Okra, a green (and sometimes reddish) vegetable with starchy, slimy seeds on the inside, is one of the most adored and hated of all vegetables in the United States. It has a true cult following. Those that love okra really LOVE okra. When I lived in Colorado, few growers produced it and it was rarely if ever available at supermarkets. It was a dogfight to get the okra every farmer’s market Wednesday between me and a handful of other people in the area that knew what the heck okra was and what to do with it. Anyway, I’m in the okra love category. Others can’t stand the funky texture, which is great. More okra for me. Traditional ways to cook okra are in cajun gumbo or any kind of seafood or fish stew. Okra, because of its starchiness, makes any… Read more »
You guys know I like food on the gourmet side of things. In fact, I did several videos making homemade meatballs from scratch and using it for Italian wedding soup, lasagna, and all kinds of stuff that I totally botched and unfortunately will not be able to post :( But I’m no stranger to the absurdly simple, quick, painless, and foolproof – and that’s also typically what most people in today’s day and age need to make simple, healthy, home-cooked food a practical possibility. And well, that’s what today’s dish – a simple fish stew made with frozen fish fillets and some store-bought salsa, is all about. Enhance this dish with all kinds of added goodies – like fresh corn, spinach, mussels, shrimp, clams, okra, saffron, herbs like cilantro or oregano, or… Read more »
Okay, I’ve slacked a little bit, relatively speaking, but the updated version of 180 Kitchen: 180 Tips, Recipes, and More is complete. Nearly half a year has passed while I have been left mortified at some of the low-carb one-liners lingering in 180 Kitchen. Well, no more “golfball-sized” portions of starch, dumb recipes for things like a “cream shake” to drink with meals as a fat supplement, and so on. That’s not to say that I went all low-fat on you guys. Actually, most of the recipes and fundamentals remain with little to no alteration. At the end of the day, what I feel is by far the most important factor in maintaining good health long-term is being able to make satisfying whole foods-based dishes in your own home – without the… Read more »
Hey guess what? I’m a little tired of writing right now. I was going to try to bust out the free eBook as promised at the mother site (intended to be the overfeeding Bible with the working title: RRARF! Medical Applications of Overfeeding), but that’s shaping up to be a May project. I just don’t think I can pull it off this month. Instead, I’m going crazy with videos and blogs after a pretty long siesta. Hey, I feel like talking and cooking after writing a 60,000 word book in 5 weeks. Strange I know. Anyway, that’s enough of that. This week’s featured videos include: A video on 180 Degree Metabolism for those who won’t be able to read the book. In the video I lay out the general premise… Read more »
I’ve watched many kitchen knife skills videos in my day on Youtube and elsewhere, but I’ve produced what I believe is the best 8 minute presentation on the subject to be found on the internet. Check out my post at http://www.180kitchen.wordpress.com/ - complete with instructions on how to buy the right knife and why learning proper knife skills is such an important part of everyone’s health journey. Or, you can watch it right here. Note there’s a brief cameo appearance by the knife featured in my blog-head photo! My beastly 10″ chef’s knife!
I’ve been an even busier boy this week than ever. But I wanted to let all the blog-following faithful know what’s going on out there. First up are 3 brand new 180 Kitchen posts. Thai coconut soup, Thai Massaman curry, and Baby Back ribs all have their own posts and tutorial videos. To see the latest there, click HERE. I’ve also uploaded 8 new content pages to the main site at http://www.180degreehealth.com/. Click on any pages that interest you: CortisolHigh-Fructose Corn SyrupHigh TriglyceridesGenetically Engineered FoodHigh Blood SugarLow-CarbAspartameSafe Weight Loss The low-carb one is probably my favorite :) I also began archiving my podcasts on a youtube channel, and they are now availabe for anyone to listen to. This week’s topic was a continuation of our discussion on leptin, fructose, and insulin… Read more »
I have a few thoughts about the good old low-calorie diet for weight loss if you haven’t noticed. In fact, I’ve gotten plenty of heat (no pun intended) for making allusions between what is recommended as a typical “healthy diet,” and the fare that was provided to residents at Nazi concentration camps (please don’t be offended, it is just simply a fact). This came to a head on the New York Times Health Well blog recently as they released an article about “main course salads,” each of which contained about 200 calories. I went off, saying that a person would have to eat about 7 of those salads per day to get the number of calories fed to concentration camp victims. I even plugged the recipe for one salad into… Read more »
From what I can tell there are 5 basic metabolic types. 1) Excellent2) Mediocre3) Poor4) Heinous5) Pathetic The Pathetic metabolism is marked by tremendous weakness and constant cold body temperature. Eating anything of sustenance causes bloat. Bouts of charcoal constipation interspersed with diarrhea is the digestive function of the pathetic metabolic type at best. Allergies to everything except water, but even water can exacerbate indigestion. Muscles are emaciated and the body is tremendously gaunt and underweight. Depression would be used to describe this person’s mental state when they’re in a good mood, much less a bad one. I know this metabolism very well after starving in the Wilderness for 44 days several years ago. The Heinous metabolism is a lot like the pathetic metabolism, only without the emaciation. Frequent illness… Read more »
Vitamin D, as the great Charles De Marr might’ve put it, is “the hottest thing since sunburn!” (Line at 7:05 mark in THIS VIDEO). Mercola’s talking about it. Nora Gedgaudas is talking about it. Al Sears is freaking out about it. Even Joel Fuhrman is talking about it (at the expense of completely negating his vitamin D-less dietary recommendations). Everywhere I turn somebody’s going on and on about the power of vitamin D, and its absence from modern man’s menu. When I read Weston A. Price’s Nutrition and Physical Degeneration, Price talks extensively about vitamin D being an important “activator” of other nutrients. In other words, nutrients, which work as a team, depend upon vitamin D. It’s not just that vitamin D is important, or simply one of the team players…. Read more »
I recently ate the best burger I’ve had so far in this lifetime. Check out the full review at: http://180kitchen.wordpress.com/2009/12/10/larkburger/
Let’s see, should we… Eat this for health… Or an Acai and Soymilk smoothie? See the latest 180 Kitchen concoction… http://180kitchen.wordpress.com/2009/11/30/bacon-wrapped-tenderloin/
I’ve got a new blog set up and it’s called 180 Kitchen! It’s dedicated 100% to preparing healthy food 180-style. I’ve got photos, I’ve got imbedded videos, I’ll be answering your food questions, and otherwise hooking my peeps up with divine grub. Check out my first real post! http://180kitchen.wordpress.com/2009/11/11/mccarrison-style-chapati/ And the intro: http://180kitchen.wordpress.com/2009/11/09/180degreehealth-kitchen-action/ And the about page: http://180kitchen.wordpress.com/about/ And dare I say, the 228-page kitchen monster that lies beneath: http://www.180degreehealth.com/index.php?180=180-kitchen Hope you guys love it. But don’t worry. 180 Bloggie-style will live on – with more saturated fat than ever!