Salmon, Spider Curls, and Spider Tomatoes
25 March 2005If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Purposefully Primitive salmon: The most valuable piece of equipment in this mans culinary arsenal is a deep Teflon skillet. Here is the fastest way possible to prepare a great piece of fish. I like steelhead trout (fresh water salmon) but any fillet will do. I coat the fish with Paul Prudhommes Blackened Redfish seasoning, kosher salt and ground pepper. Put a quarter inch of olive oil in the skillet and heat it up. Drop the fish in and shake it occasionally to keep it from sticking. I use high heat but not to the point that the oil starts to smoke. Take a tip from the top chefs and cook the fish 70% on one side before turning it.
Repeatedly flipping fish causes it to fall apart. I take the fish off the heat let it cool down a tad and turn it using a pair of tongs and coming in from the long heavy end of the fish. Once I turn the fish I season it again and since I like green pepper and onions I put the minced peppers and onions along side the fish in the oil. I shake the pan to make sure its not sticking how long? Hard to say; it depends on how thick and heavy the fillet is. Take the fish out of the pan and let it drain on wire mesh over top some paper towels. Tilt the pan, squeeze the excess oil out of the peppers and onions and have at it.
Delicious and ready in under 15-minutes, plus a Teflon pan cleans soooo easy. Killer. I cannot tell you how many no-necks have sat at my country kitchen table and gobbled salmon fillets like grizzlies streamside in the Kloindick during spawning season. Be sure and let the fish sit and cool and solidify for five minutes before eating. Doc Pink ate a gigantic three pound fillet at my goading Bet you cant finish this monster!
Exercise feedback: Lots of positive feedback on the dip blurb yesterday.how about another one? Every heard of spider curls? A spider curl is done with the upper arms braced in such a way that arms are kept at a 90-degree angle: throughout the curl only the forearms move and the arm from elbow to deltoid is frozen so the arm is purpedicular to the floor. When doing a preacher curl (Scott curl for us old timers) the upper arm is locked into a 45-degree angle. The spider curl can be done one arm at a time on a bench with the back set upright. Grab a dumbbell and while standing up walk up behind the bench and drape the weighted arm over or around the bolt upright bench pad. The back of the arm stays in total contact with the bench as the bell is curled upward.
The frozen upper arm forces the stress totally on the bicep and does not allow the frontal deltoid to come to the aid of the bicep. The front deltoid loves to help the bicep during all types of curls and the spider curl is the best at focusing tension and isolation onto the bicep alone. Another variation: I sit on the floor and drape myself over a bench. I grab a long cable fitted with a short handle. I lean back to start the cable curl and lean into it slightly at the completion. This seat cable curl draped over a bench is actually a variation of the 90-degree spider curl. You can also stand next to a wall, lean over, pick up a dumbbell and while bent over (and with the upper arm braced against the wall) commence to curl.
Use light weight and try for 10-15 rep sets. The isolation and pump are incredible. The spider curl is a great arrow for the exercise quiver.
FOOD ACID TRIPMONSTER TOMATOES THAT TASTE LIKE CATFISH
Genetically Modified Foods Eaten Regularly
TRENTON, N.J. - Can animal genes be jammed into plants? Would tomatoes with catfish genes taste fishy? Have you ever eaten a genetically modified food? The answers are: yes, no and almost definitely. But according to a survey, most Americans couldn’t answer correctly even though they’ve been eating genetically modified foods - unlabeled - for nearly a decade. “It’s just not on the radar screen,” said William Hallman, associate director of the Food Biotechnology Program at the Rutgers Food Policy Institute, which conducted the survey. Today, roughly 75 percent of U.S. processed foods - boxed cereals, other grain products, frozen dinners, cooking oils and more - contain some genetically modified, or GM, ingredients, said Stephanie Childs of the Grocery Manufacturers of America. Despite dire warnings about “Frankenfoods,” there have been no reports of illness from these products of biotechnology. Critics note there’s no system for reporting allergies or other reactions to GM foods. Nearly every product with a corn or soy ingredient, and some containing canola or cottonseed oil, has a GM element, according to the grocery manufacturers group. In the Rutgers survey, less than half the people interviewed were aware GM foods are sold in supermarkets. At the same time, more than half wrongly believed supermarket chicken has been genetically modified. So far, non-processed meat, poultry, fish and dairy products, and fruits and vegetables (both fresh and frozen) are not genetically modified. GM food first hit supermarkets in 1994, with the highly touted Flavr Savr tomato, altered to give it a longer shelf life and better flavor. It flopped, in part due to disappointing taste, and disappeared in 1997, said Childs. By 1995, farmers in several countries had planted millions of acres of GM corn and soybeans, and processed products containing them were in grocery stores. Genetic modification of crops involves transferring genes from a plant or animal into a plant. Nearly all GM changes so far are to boost yields and deter insects and viruses, cutting the use of pesticides, thus making farming more productive and affordable - a particular aid to developing nations. More than 80 percent of the soy and 40 percent of the corn raised in this country is a GM variety. Global plantings of biotech crops - mostly corn and soybeans and much of it for animal feed - grew to about 200 million acres last year, about two-thirds of it in the United States. The one billionth acre will be planted this spring, according to the Biotechnology Industry Organization. Experts say within several years there will be new GM foods with taste and nutrition improvements: cooking oils with less trans fat, tastier potatoes and peanuts that don’t trigger allergies. At North Carolina State University, one of the biggest U.S. plant breeding programs, scientists are developing drought-tolerant wheat and are a couple years from field testing GM peanuts that have no life-threatening allergens, said Steven Leath, associate dean for health research. At Rutgers University’s agricultural college, plant biology professor Nilgun Tumer and colleagues modified potatoes to better keep their flavor when processed as french fries and to limit browning when sliced, but she said farmers haven’t adopted the new varieties. Now her team is trying to give tomatoes a gene to make a compound that helps prevent cancer and osteoporosis. Lisa Lorenzen, a liaison to the biotech industry at Iowa State University, said most Americans haven’t worried about GM foods because they trust the regulatory system. She said many Europeans oppose GM foods because they don’t trust governments that wrongly insisted for years that the beef supply, tainted by mad cow disease, was safe. Opponents say genetically modified foods could cause allergic or toxic reactions and harm the environment. Worries include the mixing of GM crops with regular ones either by handlers, or pollen - already documented - and GM foods being sold where they’re not approved. On Tuesday, a Swiss biotech company said it mistakenly sold U.S. farmers an experimental, unapproved GM corn seed, and tons of the resulting corn was sold between 2001 and 2004. U.S. government agencies say there was no health or environmental risk. In 2000, recalls, lawsuits and public uproar followed disclosure that StarLink GM corn, approved only for animal use, had gotten into taco shells and chips. University plant scientists, industry, the Food and Drug Administration and numerous European science agencies say GM foods are safe. “Nobody’s been able to prove that anyone’s even gotten the sniffles from biotechnology,” Childs said. But Margaret Mellon of the Union of Concerned Scientists, said there’s no system to track health problems caused by GM foods. Her group, along with the Center for Science in the Public Interest, has long pushed for labeling - only required when GM products have properties different from ordinary foods, such as a higher nutrient content. They contend consumers deserve a choice if they want to avoid GM foods and they also want government regulation. Currently, companies developing GM foods voluntarily send their data to the FDA, but there’s no official approval before products go on sale. “It’s left up to the good nature of Monsanto or DuPont or other companies to do the right thing,” said Gregory Jaffe, director of the biotechnology project at CSPI.
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