ONE MAN, ONE PAN
16 February 2006If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
There are two eternal reasons people cannot stay on a strict dietary regimen: the taste of the final finished product sucks and the preparation is too complex and time consuming. An entire industry has sprung up around easy to prepare, pre-made diet foods but these microwave/oven/freezer concoctions are inordinately expensive and saturated in trans-fatty acids, the antithesis of healthy eating. One Man, One Pan is dedicated to the proposition that diet foods can be super tasty and quick to prepare. Youll need a decent Teflon coated skillet. In order to not scrape the Teflon off the pan youll need a wooden spoon or spatula. I prefer a deep 12-inch skillet with a glass lid. This bigness of the pan allows me to make a lot without crowding the ingredients. Purposefully Primitive fitness adherents refer to all things eating and nutrition-related as Performance Eating. Dieting implies deprivation and starvation whereas performance eating implies great tasting, healthy meals made and consumed in ample amounts. If the food is the right type prepared in the right way, the idea is to eat a goodly amount often. Eating high fiber/lean protein food boosts the basal metabolic rate and establishes positive nitrogen balance (PNB), the optimal metabolic status. Eating key nutrients on a systematic basis supports the intense progressive resistance and cardiovascular training we subject ourselves to. By limiting foods consumed to those difficult, if not impossible, for the body to compartmentalize as body fat (lean protein, fibrous carbs) and eating these foods at regular intervals throughout the day, PNB is established and maintained. When performance eating is combined with intense weight training and systematic cardio muscle is built and stored body fat mobilized and oxidized.
Asparagus
The most eloquent of fiber vegetables, this expensive stalk of pure fiber deserves more than boiling. Boiling leeches nutrients out of food and often the water used and left in the bottom of the boiling pot contains more nutritional value than the boiled food. Asparagus can be lightly steamed but often the amount of steaming required to soften the stalks (to an eatable point) renders the succulent asparagus tips mushy. Our method amplifies flavor. When purchasing asparagus, pass if the vegetable looks dried out; select only bundles that have vibrant green color with tips still pliable. After coming home from the store take sharp knife, cut an inch off the dry bottom of the stalk and place the bundle in a dish of cold water. This ensures freshness. Eat asparagus ASAP! Dont let asparagus sit for days before preparing: better to cook and store than let it sit raw in the bottom of a refrigerator crisper.
*Place a small amount of olive oil in the Teflon skillet: I use extra light olive oil. Place on a stovetop burner set on high heat. Olive oil has a smoke point of 375-degrees and we want to get as close to that as possible without smoking and burning the oil. Place the asparagus in the hot olive oil and do not walk away! Stand over the pan and rotate the stalks until a slight caramelization appears on all sides. This occurs quickly so dont space out and let the stalks burn! Depending on preferred degree of doneness and heat-ability of your stove (gas will produce a much higher heat than an electric burner) the asparagus is done in 1 to 3 minutes. Remove from heat and allowed to cool for a minute. Be aware that when heated this hot and this quick food continues to cook until the temperature drops. Bon Appetite!
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