Gave my final presentation in class this morning and attended graduation this evening, from Culinary Management. Feel weird about it, a little down and a little regretful, going to spend the day on the bike and try to clear my head. Edie came and was the belle of the ball, of course!
BREAKFAST: 7am, watermelon, .25 bowl, hunger 3/5
AM SNACK: 10am, 2 street donuts, .75 bowl, hunger 4/5
LUNCH: 1pm, assorted bits of BBQ, 2 beers, 1 bowl, hunger 4/5
Went to RUB on 23rd with a few school comrades. We ordered some huge platter of many different meats, and was surprised by how overwhelming mediocre it was. Since it took a short 5 minutes from ordering to coming to the table, it was unsurprising that a lot of the meat was at room temperature, not particularly moist or fresh. The brisket and pulled port was good, but everything else was a bit embarrassing -- especially their "pastrami", WTF selling this midwestern watered down version in NYC!
PM SNACK: 5:30-6:30pm, a few fried finger food things, some shrimp, half glass of wine, .5 bowl, hunger 3/5
PM SNACK: 8pm, watermelon, .5 bowl, hunger 3/5
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Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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