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Food Uncategorized

All the Meat I ate in 2010

If you follow me on twitter, or ate a meal with me in 2010, you most likely knew about my goal to eat at most 100 servings of meat for the year. I set out to achieve this goal because meat production is horrible for the environment, and the normal diet that I had previously was way to high in meat. All in all, I ate 98 servings of meat for the entire year.
All in all, I’m happy with how things turned out. It was a challenge at times, but also proved to not be as hard as I thought it would be. I very rarely purchased meat for my house which helped, and I often looked for vegetarian options when I went out. Let’s look at how things breakdown:

Meat Breakdown


Bacon was my most common meat, which I had 18 times. I had Chicken in some form 16 times and a burger the same. The biggest surprise for me was the 9 times I ate fish.

Month by Month Breakdown


I ate meat in every month. The lowest amount I had in a month was one in March and the highest was seventeen in May. On average, I had meat 8.17 times a month. Both the median and mode was 8.

Geography Breakdown

I ate meat in 5 different metro areas. It breaks down as:

Chicago: 18
DC: 45
Atlantic City: 1
NYC: 2
Portland: 32

Random Stats/Facts

I didn’t eat fast food until May 10th
The Most popular meat eating restaurant: Ray’s Hell Burger six times

In 2011

I’m going to continue tracking the amount of meat that I eat and keep it as a goal to not overdo it. I’m not going to have a specific number or goal in mind, other then “not too much”. Hopefully I’m able to not devolve into a carnivore.

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Food Uncategorized

From Idea to Web Start-up in 21 Days: Creating bacn.com

I happened to run across a tweet yesterday talking about From Idea to Web Start-up in 21 Days: Creating bacn.com by Jason Glaspey and Scott Kveton and immediately knew that I had to read the story of one of my favorite Portland startups / side projects. I wasn’t disappointed.

By no means a comprehensive manual on how to run a business, it is a great look into the do’s, don’ts, and “Man, why the hell did I do that” moments that come from getting a project off the ground. You might even call it agile business creation.

The book is very well written and has enough Bacon pictures to make any pork lover drool. I only wish I hadn’t read it on my kindle so I could have salivated onto non electronic paper. It’s a fun easy read that will keep your attention. I finished the book in less than 24 hours after downloading it.

I recommend picking this up if you are interested in the intersection of Bacon, Technology, and Startups.

Categories
Food One Hundred Meats Uncategorized

Torihamu Parmesan

Cooking and constructing a web presence with open source software is very similar. For one by combining the efforts of many, we can bring together a far superior product. While I usually combine WordPress with jQuery, this time I combined a Japanese preparation with an Italian food item for a delicious combination. For another you can start with a basic item, and grow it and expand it as your needs change. I started with a basic chicken recipe and expanded it into a meal much like you can use WordPress to start with a blog and expand it to manage your entire website.

I saw the recipe for Torihamu on Just Bento and had to give it a try. Here’s how I did it and how I then used some of it for a super quick Chicken Parmesan. I don’t measure a lot of the ingredients so you’ll have to eye-ball it.

ingredients

  • Boneless Skinless Chicken Breasts
  • 1 tablespoon of honey per breast
  • 1 & ½ teaspoon kosher salt per breast
  • Fresh cracked black pepper
  • Fresh Thyme
  • Garlic
  • Carrots
  • Onion
  • olive oil
  • Shredded Fresh mozzarella
  • Shredded Parmesan
  • tomato Sauce

Step 1:

Marinate the chicken breasts, honey, salt, fresh pepper, and fresh thyme in a Ziploc back for two days in the refrigerator.

Step 2:

Rinse the chicken and soak it for an hour in cold water for an hour

Step 3:

While the chicken is desalinating and soaking, crush up the garlic and put the onions and carrots in a food processor and process until finely chopped. Place these in a large heavy bottom pot with the olive oil and saute over medium heat for 5-10 min.

Step 4:

Fill the pot with enough cold water to comfortably cover all the chicken. Turn the heat to high and cover.

Step 5:

Once the water is boiling and the chicken has soaked for an hour, turn the heat low enough that you are at the lowest possible boil. Add the chicken, cover and turn off the heat. Now wait about 6-8 hours.

At this point, you have two things. You have chicken stock which I used for Potato Risotto and the Torihamu. You can store some of the chicken and use it on salads, in sandwiches or anything else. If you want Torihamu Parmesan, just continue.

Step 6:

Heat a nonstick skillet with some more olive oil over medium head.

Step 7:

Slice the chicken breasts in half (you want two not very thick chicken breasts). Place cut side down in the skillet, cover with some tomato sauce and both cheeses. Cover the skillet and cook for 5-10 min until the cheese is melted and the sauce is warmed.

Step 8: (optional)

I then put the chicken under the broiler for 1-2 more min so the cheese was a bit browned. I imagine you wouldn’t need to do this step if you didn’t want to

That’s it. It is that simple. I made plenty of Torihamu that my girlfriend enjoyed in many different ways for lunch and we had the Torihamu Parmesan as a the main course for dinner. Let me know if you try this and what your thoughts are.