Archives for May 2010

And I’ll be there

What’s MovNat, you ask? Well if you don’t know about it and its founder, Erwan Le Corre, where have you been? This is where I fist introduced you to him, nearly a year and a half ago, now. You’ll want to read that post, but here’s a quote from Erwan highlighting what MovNat is all about.

The “zoo” is a modern, global and growing phenomenon generated by the powerful combination of social conventions, technological environment and commercial pressures. Increasingly disconnected from the natural world and their true nature, zoo humans are suffering physically, mentally and spiritually.

Are you experiencing chronic pains, are you overweight, do you often feel depressed or do you suffer from frequent illnesses and general lack of vitality? These symptoms indicate that you are experiencing the zoo human syndrome. Modern society conditions us to think that this is normal and unavoidable.

We don’t think so. Our true nature is to be strong, healthy, happy and free.

We have designed a complete education system that empowers zoo humans to experience their true nature.

And that’s what we’re going to do come July. I. Can’t. Wait. Do you want to come along? Then do so, and you can find out all the details and get yourself registered right here. Keep in mind that in addition to the 5-day course with natural workouts and instruction several times per day, you’ll be provided with a private tent, bedding, and three large paleo-friendly meals per day…on real plates, with real utensils and real glassware (Erwan is, after all, a Frenchman — and I don’t ever recall seeing paper plates or — Good God — plastic "sporks" in France). To top it off, there will be "classroom" instruction as well, each evening.

When you consider all that and more, as well as the social aspect I can’t believe I didn’t sign up for this a lot sooner.

Oh, and speaking of the social aspect I almost forgot: Erwan just informed me that Barefoot Ted will be in attendance as well. Since barefooting plays into Erwan’s style of training prominently, that sure sounds like a great fit to me.

Still not convinced? Then watch this and do watch it in HD!

I’m discussing with Erwan the possibility of doing a talk on paleo principles and, also doing some blogging from the field, perhaps even with a bit of video and photos. I’ll keep you posted as details develop. And I hope to see some of you there.

Update: A couple of additional things to note. First, here’s the testimonials from those who’ve attended multiple day seminars. Here’s an extensive writeup from an attendee on his own blog. Lots of pics and descriptions, so check it out.

Here are the workings for last night’s fabulous dinner. As always, click on the images for hi-resolution.

Dinner Workings

It began with two enormous filets, 12 and 11 ounces; and no, these aren’t grassfed. Oh, well.

Big Ass Filets

These were done sous vide, using the SousVide Supreme. I did them at 131F for about an hour & a half. In the meantime, I got going on slowly reducing beef marrow bone stock with red wine and at the end, thickened a bit with a a potato starch roux. This demi-glace came out perfectly — perhaps my best ever — with just the right amount of concentrated sweetness from the wine. I added wine very slowly so as to not overdo it. It’s easy to ruin with too much wine, then you’ve got to try and fix it with herbs & spices. in this case: bone stock, red wine, butter & potato starch. Nothing else whatsoever, not even salt or pepper.

Sous Vide Filet with Demi-Glace and Roasted Veggies

The veggies were zucchini & yellow squash, and brussels sprouts. I simply put them in the roasting pan with butter and olive oil, then into the oven at 400 for about 20 minutes. I then sprinkled them with paprika and fired under the broiler until they got the charred look — but not the too charred or burnt taste.

Perfectly Medium Rare

A little blurry on that last photo, unfortunately, but as you can see, the SousVide Supreme does a perfect job every time. It’s simply impossible to mess up unless you use the wrong temperature. To finish it upon completion I got a cast iron skillet super hot with bacon drippings and seared it exactly like you would do ahi tuna: 90 seconds per side, remove, and then roll the edges one at a time, if you like, but not essential. I did. You’ll notice also that the demi-glace is just the right consistency; it sticks to the end of the plate.

The nice thing about a fairly lean & tender filets, such as these, is that at 12 ounces I ended up with just about 12 ounces. And no, there were no leftovers — at least for me. I think the doggies got a couple of ounces of Beatrice’s. Then they licked both plates clean.

Ha! Well continuing on the theme for now (it’s not going to suck for long, and I only judge by my own standards — but thanks to those who’ve contradicted me).

Moving on, here’s what I’m listening to as I’m cooking, right now — ahi grade beef filets for Bea & I, sous vide, rare, later to be seared — and I’m doing a demi-glace. (yea, pics…OK) Later, we’ll do the American Idol Results (yep, basically watched every episode of every season — I love, celebrate and honor dreams). Lee or Crystal. For the first year ever, I’ll be totally happy with either. Argument for both: Lee for amazingly best improvement ever; Crystal for finding (again) who she really was at the end (and — who she was — was amazing to start with). I never vote, anymore. But I’d have had to vote for both of them.

Some country I just love, and this is one. Lucinda (HT: my buddy Robert, for turning me on to it, whom I just stood up for a Giants game in SF, Lincecum pitching, even).

Just trying to keep you guessing. Maybe…Arabic Rock next time? They’ve really got "the beat," you know. Check it out.

Yea, I know. Blog kinda sucks right now.

I’m so demotivated; in fact, so much so that I’m writing this from my phone. Life waxes, and it wanes. Embrace, I guess. I’m no more imune to a creative funk than the next guy or gal.

But I do have news. After six weeks of trying to gain on bench (I’d laid off that for a while), finally did it today with just a tweek or two on form (get those shoulder blades kissing, before you even start). I also went about 2" wider combined on hand position. Voilà.

When failure came, it was different. So was the exercise. Anyaway, 165 since forever, going from 7 reps to 5, back to 6, and today, 8. …And I even gained reps on my second set.

Lost nothing on my incline bench following. All in all, a productive and satisfying day.

Pics will follow. Not yet quite as dramatic as the back shots. So, just another element of motivation I have created for myself.

Feedback on my workouts has been so good and helpful that I’m going to take advantage of it. I have already incorporated a number of changes and improvements from comments to my last workout post, so why not just keep it going? While my benefit is clear, it just might motivate some of the others out there to up your game. I never imagined that at 49 I would be pushing around the weight I do now, and increasing virtually every week. These are just a few of the main exercises, 1st set only. How many total sets I do  and at what follow on weight shall remain a mystery.

Workout Log, Monday, 5/24/2010, Bodyweight = 180 lbs

Format: Exercise

weight x reps | (+- lbs, +- reps (from last 1st set performance))

Deadlift

Warmup: 135 x 3 then 185 x 3, both conventional style and both easy as shit

255 x 5 (+15 lbs, +0 reps) – Sumo style

Standing Overhead Press – 1 Set

130 x 5 (+0 lbs, +0 reps)

And here’s a bit of a teaser pic to show my progress. Since this was mostly back, here’s a back shot. Click on images for the larger, hi-res version.

Back Shot

Here’s a similar shot from almost a year ago.

About a year ago

And now, a side-by-side.

Side by Side

Since I cropped them at pretty much the same places and made them the same size I’d say that I’ve leaned and that both my lats and arms have increased in size — and obviously, strength.

Wednesday I’ll blog my chest & arms workout. Oh, one other note: The DL was effing hard, man. In the 2nd rep of the 2nd set I had a false start. I pulled, and nothing. I had to stand up, gather myself for a second and then came back filled with hate in my soul and pulled off 4 more reps.

A while back I was in the car and heard an NPR interview of one of the co-founders of the French band, Nouvelle Vague. Here’s the band’s website. What are they all about?

Led by producer/arrangers Marc Collin and Olivier Libaux and sung by a revolving cast of chanteuses, the group’s first two albums, Nouvelle Vague (2004) and Bande A Part (2006) have sold well over half-a-million copies. Not wishing to tinker with this winning formula, but evolving all the same, NV3 picks up where Bande A Part left off, and this time they’re joined by some famous names.

On their debut, Nouvelle Vague took cherished tracks from the late 1970s and early 1980s by acts such as Joy Division, The Clash, The Cure, Depeche Mode and the Dead Kennedys and reworked them in a gentle bossa nova style. Sung by French female vocalists, some of whom had never heard the originals before, these cult hits had new life breathed into them, and their meanings became softly subverted. In French, Nouvelle Vague means “new wave”, and “bossa nova” in Portuguese. Even the records’ sleeves wittily referenced the artwork for Jean Luc Godard’s early-’60s new-wave films.

“The original concept of Nouvelle Vague was to use young girl singers who don’t know the meaning of punk and post-punk music,” says Marc Collin, in whose Paris studio the records are made. “That way, they are bringing something new and totally fresh to the songs, and it really worked. So we kept doing it in this direction.”

OK, let’s have a listen, shall we? Here’s the only YouTube video of an actual live performance I could find, Joy Division’s Love Will Tear Us Apart.

How about Vanessa Paradis’ LaLaLa? This one isn’t on any of their three albums (I have all three) but is available at iTunes. It also features Julie Delpy.

And I really adore this one, set in near perfect rhythm to a clip from the 1964 Jean-Luc Godard film, Bande à part. Lords of the New Church’s Dance With Me.

So there you have it, just more of my eclectic musical tastes. Hope it floats your boat.

Dinner with friends last night. The idea was to have a few different "appetizer" dishes and a salad. I did rack of lamb and cracked pepper crusted seared sushi grade ahi tuna. My friend Robert roasted some veal marrow and Julie did a wonderful cheese plate that I unfortunately didn’t get a picture of. Beatrice put together a salad with butter lettuce, baby spinach and radishes.

For the rack, in the oven at 350 with a temperature probe until internal is 125. Sear the outside a bit if you want, slice it and grate some parmesan on it. In the meantime, crack some peppers (I use one of those mixes with several different kinds of pepper corns), get the cast iron smoking hot (I used lard) and then sear each side for exactly 90 seconds. As always, click on the photos for the high resolution lightbox.

Rack of Lamb

Seared Ahi

Veal Marrow

Butter Lettuce Salad

I’ll post links to the sources tomorrow morning. Doing a collaborative app dinner with friends. I’m doing seared ahi and rack of lamb. We’ll see what the friends bring.

Here’s your load of Bullshit!

Bullshit #1 from Richard Nikoley on Vimeo.

Update: OK, here are the video notes and time segments in case anyone wants to jump to or revisit any particular topic.

2:00 Mail Online: Giving up bread can make you fat: Gluten IS good for you, by Peta Bee

Submitted by Chris Turland

3:50 Globe and Mail: Eating your way to lower cholesterol, by Pippa Wysong

Submitted by Jupiter Boone

8:40 Fido Friendly: Interview of Rory Freedman, Co-Author Of Skinny Bitch, by Susan Sims

Submitted by Jay Cannon

13:35 USDA Centert for Nutition Policy and Promotion: Linda Van Horn, Chair of the US Dietary Guidelines Advisory Committee says:

There is no biologic requirement for saturated fat and all the essential fatty acids can be, and many of them should be, derived from the unsaturated fatty acid sources.

Submitted by Michael Huthman

Alright Paleo’s, shield your eyes ’cause this one has got — gasp! — white rice. Well, sometimes a fish dish just seems to call out for rice. And since it has been probably at least two months since I fired up the cooker I figured it’d be OK.

If you’re going to do rice for a dish like this, here’s one way I like to do it. I chopped up a good handful each of both celery and yellow onion. This was for one cup of rise, rinsed very well. Then bring 1 1/2 cups of chicken stock and a tbsp of butter to a boil, add the rice and simmer on medium low heat with the lid ajar for a few minutes. Once the stock disappears and there are "potholes" in the rice, stir in the veggies, turn down to low, and cover for 15 minutes. Add salt & pepper too taste. Done. I like lots of finely ground black pepper.

I’ve been loving using my new iPad to cook. I search BigOven and this was the recipe at the top. The only thing I changed is that i only needed 1/8 cup of olive oil to get a very good, stiff paste and I didn’t have onion powder, so used the dry minced onion. Rather than grill it, I brushed the paste on good & thick on the first side on a cookie sheet, then placed it under the broiler on low for about 5 minutes, removed it, burnt the dickens out of my thumb (immediate blister! still hurts) and repeated for the other side.

It was fantastic, and so easy. Click for the hi-res version.

Lime & Cumin Crusted Mahi Mahi

Got an email from a publicist for Babelgum today. Here’s what she had to say.

New Age Meets Stone Age – Cavemen! – Offbeat Episode Comes to Vice Versus, The Original Weekly Urban Culture Series on Babelgum’s Metropolis Channel

Do chicken’s hearts, bone marrow and plenty of meat sound like your ideal dinner party fare? Then this group of New York City hunter-gatherers could be right up your street.

The latest episode of Babelgum’s weekly look at offbeat underground trends, Vice Versus, profiles this tribe of paleo dieters which has grown to more than 300 members since its founding in July 2009. The group believes in living according to ancient human principles by taking an evolutionary approach to health and fitness. These cavemen-like practitioners try to mimic the types of foods that humans would eat in the wild, which they see as the types of foods to which our bodies are naturally adapted.

Though there is one tribal chieftain of the New York paleo diet group, any member of the group may take the lead at any time to guide it to the next meat centric BBQ, icy swim in the ocean or simple caveman cooking class. It is at these paleo cooking soirees where Babelgum viewers learn to make a particularly delicious appetizer, full of minerals but made with one key beastly ingredient, chicken hearts. Though these kinds of recipes give non-Paleo’s a great starting point at eating organ meats, it is not the only thing that defines one’s primal side. Paleo’s also view themselves as being apart of a tight community that takes pride in trying to live as close to human nature as possible.

Every Tuesday, Vice Versus takes Babelgum viewers to another of the world’s major cities to unearth the strangest, weirdest and most exciting underground scenes and cultures (available at www.babelgum.com/viceversus.) Vice Versus is the first VICE production for Metropolis, the Babelgum channel dedicated to urban culture, art, design and fashion. Check out the action via below links to this original Babelgum series.

You can watch the 4 minute video at this link or the embedded version below. And watch for the familiar faces of John Durant from his new blog, Hunter-Gatherer, and Melissa McEwan from Hunt.Gather.Love.