I’m just about out of the woods on the big work project. I’ve been working long days partly to get ‘er done, and partly to front-load my billable hours so I can work shorter days next week. Weather permitting, I’ll be spending part of my days next week in the front pastures, playing disc golf with Jimmy Moore. It’s become an annual tradition — which for some reason we always observe during a July heatwave.
Speaking of Jimmy, The Ketogenic Cookbook: Nutritious Low-Carb, High-Fat Paleo Meals to Heal Your Body (which he wrote with Maria Emmerich) is now available. I haven’t seen it yet, but I suspect he may have a copy with him when he arrives on Saturday.
As you probably know, I don’t measure ketones or aim for ketosis, but I always enjoy thumbing through new low-carb/keto/paleo cookbooks just because some of the recipes look awesome. I still enjoy plenty of high-fat meals that would be considered ketogenic from a macronutrient standpoint.
We still have 500 pounds or thereabouts of pork in our downstairs freezer, so I’ll have to see if Jimmy has any especially good recipes for Boston Butt. If not, there’s always sausage …
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Boston Butt, hmmm. Can’t say as I am familiar with that particular cut, but it brought a laugh. Just went online to local library regarding Ketogenic Cookbook. Not surprising to find 14 “holds” with only one copy “available”. I’ll wait patiently then buy it if I really like it. Thanks for the heads up. Having read your previous post regarding golfing with Jimmy it sounds like you are in store for a great week.
The disc-golf week is always a blast.
When Tom was talking about Boston Butt I thought he was referring to the Tom Brady Deflategate scandal. It’s the gift that keeps on giving.
I was scratching my head when the processor listed Boston Butt on the list. Apparently it’s actually pork shoulder, so now I wonder where the heck the name came from.
It doesn’t mean “butt” as in “rear end.” Instead as you mentioned, the cut comes from the front shoulder of the pig. So why “butt”? During colonial days New England butchers tended to take less prized cuts of pork like these and pack them into barrels for storage and transport. The barrels the pork went into were called butts. This particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt.”
It took a good ole New England boy living 30 miles down the road from Beantown to straight you Hillbillies straight! ;0)
Soon as I put in my teeth, I’m gonna have a comeback to that “Hillbillies” remark, Yankee.
Boston Butt, hmmm. Can’t say as I am familiar with that particular cut, but it brought a laugh. Just went online to local library regarding Ketogenic Cookbook. Not surprising to find 14 “holds” with only one copy “available”. I’ll wait patiently then buy it if I really like it. Thanks for the heads up. Having read your previous post regarding golfing with Jimmy it sounds like you are in store for a great week.
The disc-golf week is always a blast.
When Tom was talking about Boston Butt I thought he was referring to the Tom Brady Deflategate scandal. It’s the gift that keeps on giving.
I was scratching my head when the processor listed Boston Butt on the list. Apparently it’s actually pork shoulder, so now I wonder where the heck the name came from.
It doesn’t mean “butt” as in “rear end.” Instead as you mentioned, the cut comes from the front shoulder of the pig. So why “butt”? During colonial days New England butchers tended to take less prized cuts of pork like these and pack them into barrels for storage and transport. The barrels the pork went into were called butts. This particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt.”
It took a good ole New England boy living 30 miles down the road from Beantown to straight you Hillbillies straight! ;0)
Soon as I put in my teeth, I’m gonna have a comeback to that “Hillbillies” remark, Yankee.
One of my favorites for Boston Butt : http://www.djfoodie.com/Cochinita-Pibil. Expect tons of leftovers, though! there’s a lot of meat on those fellas. I’ll have to take a peek at this cookbook – I’ve used some of Maria’s recipes in the past, and they are super tasty.
I would definitely make the same substitutions as the author. Can’t quite bring myself to wrap a cut of meat in banana leaves and bury it.
I am always looking for a good recipe. I am not keto either but I do like recipes that sit in with LCHF. I still pull recipes from “Fat Fast”, which I particularly like because most of their recipes require only a few ingredients and a couple of minutes of my time.
Same here. I don’t aim for ketosis as a never-ending metabolic state, but I don’t avoid ketogenic-ratio meals either.
One of my favorites for Boston Butt : http://www.djfoodie.com/Cochinita-Pibil. Expect tons of leftovers, though! there’s a lot of meat on those fellas. I’ll have to take a peek at this cookbook – I’ve used some of Maria’s recipes in the past, and they are super tasty.
I would definitely make the same substitutions as the author. Can’t quite bring myself to wrap a cut of meat in banana leaves and bury it.
I am always looking for a good recipe. I am not keto either but I do like recipes that sit in with LCHF. I still pull recipes from “Fat Fast”, which I particularly like because most of their recipes require only a few ingredients and a couple of minutes of my time.
Same here. I don’t aim for ketosis as a never-ending metabolic state, but I don’t avoid ketogenic-ratio meals either.
I just purchased the Kindle version last night. For me, I was especially looking for good condiment recipes like ketchup, BBQ sauce, etc. There are a few ice cream recipes I’d like to try…if I had an ice cream maker.
« … I don’t measure ketones or aim for ketosis … »
Same here, but anyone who is eating very low carb, even if not deliberately keto, is probably in ketosis at least part of the time, most likely during the involuntary overnight fast resulting from being asleep.
Peter Attia reports that ketosis occurs, depending on protein consumption and “carbohydrate composition”, below “20-50 gm/day”
http://eatingacademy.com/nutrition/ketosis-advantaged-or-misunderstood-state-part-i
I’d actually like to see a graph of percent-time-in-ketosis vs. glucose-grams day. My conjecture is that on a moderate protein diet, 50 grams “net carbs” per day is the rough keto/gly border, at which one could expect to be in ketosis perhaps half of the time. Living near that border may be essential to becoming an effective fat metabolizer.
But to get around to the book review at hand, I expect to put one on my next AMZN order. For those following certain well-known grain-free LCHF diets, keto cookbooks are in general a pretty safe bet. Even if the authors aren’t grain-aware, a full-time ketogenic diet doesn’t allow much room for trashy and toxic carbs of that sort.
I’ve bought a number of paleo, primal and other supposed LC cookbooks (not including those from Maria) that were almost complete let-downs, largely due to excess carbs, including grains, but esp. the self-deceptive ‘natural’ sugars like ‘honey’, ‘agave’ and various coconut extracts.
I’m a bit disappointed by the lack of a Look Inside feature on AMZN, but the Moore/Emmerich book is rescued there by the Davis and Perlmutter endorsements on the back cover, which is shown.
Sure, I no doubt drift in and out of ketosis. But for reasons I explained in a handful of posts last year, I don’t believe most of us need to measure ketones and constantly adjust our diets to stay in ketosis all the time.
Attia gives me a headache. It’s like reading “A Clockwork Orange” which has a dictionary in the back to explain all the slang.
I just read a post on Twitter where a woman said she gave up agave in favor of rice malt syrup. SMH
re: Attia gives me a headache.
When you read Attia, you are reading stuff your doctor doesn’t know. His blog posts are open to the general public, but not really aimed at the general public.
What you are watching there is the excavation of a grave for the lethal Lipid Hypothesis.
re: … gave up agave in favor of rice malt syrup …
That amounts to giving up a hazardous sweetener that is up to 90% fructose for a hazardous sweetener that is effectively 100% glucose:
http://authoritynutrition.com/brown-rice-syrup-good-or-bad/
There was a bodybuilder named Mike Mentzer who wrote some pretty good books on training, but he would talk over your head. I use to get Attia’s newsletters and found them to be like Mentzer…just cut to the meat of what you are saying. In Mentzer’s case, if I wanted to know about Ayn Rand, I’d read Ayn Rand.
RE: Rice Malt Syrup…sugar is sugar.
« … I don’t measure ketones or aim for ketosis … »
Same here, but anyone who is eating very low carb, even if not deliberately keto, is probably in ketosis at least part of the time, most likely during the involuntary overnight fast resulting from being asleep.
Peter Attia reports that ketosis occurs, depending on protein consumption and “carbohydrate composition”, below “20-50 gm/day”
http://eatingacademy.com/nutrition/ketosis-advantaged-or-misunderstood-state-part-i
I’d actually like to see a graph of percent-time-in-ketosis vs. glucose-grams day. My conjecture is that on a moderate protein diet, 50 grams “net carbs” per day is the rough keto/gly border, at which one could expect to be in ketosis perhaps half of the time. Living near that border may be essential to becoming an effective fat metabolizer.
But to get around to the book review at hand, I expect to put one on my next AMZN order. For those following certain well-known grain-free LCHF diets, keto cookbooks are in general a pretty safe bet. Even if the authors aren’t grain-aware, a full-time ketogenic diet doesn’t allow much room for trashy and toxic carbs of that sort.
I’ve bought a number of paleo, primal and other supposed LC cookbooks (not including those from Maria) that were almost complete let-downs, largely due to excess carbs, including grains, but esp. the self-deceptive ‘natural’ sugars like ‘honey’, ‘agave’ and various coconut extracts.
I’m a bit disappointed by the lack of a Look Inside feature on AMZN, but the Moore/Emmerich book is rescued there by the Davis and Perlmutter endorsements on the back cover, which is shown.
Sure, I no doubt drift in and out of ketosis. But for reasons I explained in a handful of posts last year, I don’t believe most of us need to measure ketones and constantly adjust our diets to stay in ketosis all the time.
Attia gives me a headache. It’s like reading “A Clockwork Orange” which has a dictionary in the back to explain all the slang.
I just read a post on Twitter where a woman said she gave up agave in favor of rice malt syrup. SMH
re: Attia gives me a headache.
When you read Attia, you are reading stuff your doctor doesn’t know. His blog posts are open to the general public, but not really aimed at the general public.
What you are watching there is the excavation of a grave for the lethal Lipid Hypothesis.
re: … gave up agave in favor of rice malt syrup …
That amounts to giving up a hazardous sweetener that is up to 90% fructose for a hazardous sweetener that is effectively 100% glucose:
http://authoritynutrition.com/brown-rice-syrup-good-or-bad/
I’d sure take 100% glucose over 90% fructose if given the choice.
There was a bodybuilder named Mike Mentzer who wrote some pretty good books on training, but he would talk over your head. I use to get Attia’s newsletters and found them to be like Mentzer…just cut to the meat of what you are saying. In Mentzer’s case, if I wanted to know about Ayn Rand, I’d read Ayn Rand.
RE: Rice Malt Syrup…sugar is sugar.
Did you read Attia’s posts on cholesterol? It seemed pretty lock step with the lipid hypothesis.
Just cooked a Boston Butt. Wonderful cut of pork! I use a heavy cast iron Dutch oven and cook it on top of the stove. I simply salt and pepper heavily all over with sea salt and fresh ground pepper, then sear it on all sides in coconut oil. I add chicken stock about 1/4 of the way up the roast, a goodly sprinkle of cumin, garlic, dried oregano and Worcestershire sauce, bring it to a boil, turn down to barely simmering and cook for about 2 1/2 hours. Turns out the most delectable tender roast imaginable. If you cook longer, it turns into superb pulled pork, which I like to dose with a little hot sauce! I vastly prefer this method to oven roasting as the steam created makes a very tender moist roast!
Chareva cooked one up a couple of weeks ago. It made awesome pulled pork.
Just cooked a Boston Butt. Wonderful cut of pork! I use a heavy cast iron Dutch oven and cook it on top of the stove. I simply salt and pepper heavily all over with sea salt and fresh ground pepper, then sear it on all sides in coconut oil. I add chicken stock about 1/4 of the way up the roast, a goodly sprinkle of cumin, garlic, dried oregano and Worcestershire sauce, bring it to a boil, turn down to barely simmering and cook for about 2 1/2 hours. Turns out the most delectable tender roast imaginable. If you cook longer, it turns into superb pulled pork, which I like to dose with a little hot sauce! I vastly prefer this method to oven roasting as the steam created makes a very tender moist roast!
Chareva cooked one up a couple of weeks ago. It made awesome pulled pork.
Do you have any golf disc recommendations? There’s a nice course near my home I’d like to try out sometime. I’ve never played before, but it looks fun.
It’s way big fun. I’d recommend you just get out there and try it, and (if you’re anything like me) give yourself time to get the hang of it.
Discs are kind of like golf clubs; the one that works for you might not work for me, and vice versa. The flight path of a disc depends on the speed and spin you put on it. So a disc that flies straight for me might bend way left for you, etc. You just have to try them and see.
FYI to anyone who isn’t aware, Wal-Mart carries Kerry Gold Butter. $2.98 for 8 oz. here in NJ (near Philly)
I’ve been delighted to find KG butter for $2.50 in my area. Trader Joe’s sells it for $3.20 and the nearest place to me sells it for $5, with an occasional discount to $4. So I feel like two and a half is a steal now!
KerryGold Swiss cheese also available at $3 per block, with discounts down as low as $1.50 sometimes. Anyone who hasn’t tried this cheese is missing out on a slice of life.
Goes marvelously with potatoes, eggs, salads, and anything else you can think of.
Do you have any golf disc recommendations? There’s a nice course near my home I’d like to try out sometime. I’ve never played before, but it looks fun.
It’s way big fun. I’d recommend you just get out there and try it, and (if you’re anything like me) give yourself time to get the hang of it.
Discs are kind of like golf clubs; the one that works for you might not work for me, and vice versa. The flight path of a disc depends on the speed and spin you put on it. So a disc that flies straight for me might bend way left for you, etc. You just have to try them and see.
FYI to anyone who isn’t aware, Wal-Mart carries Kerry Gold Butter. $2.98 for 8 oz. here in NJ (near Philly)
I’ve been delighted to find KG butter for $2.50 in my area. Trader Joe’s sells it for $3.20 and the nearest place to me sells it for $5, with an occasional discount to $4. So I feel like two and a half is a steal now!
KerryGold Swiss cheese also available at $3 per block, with discounts down as low as $1.50 sometimes. Anyone who hasn’t tried this cheese is missing out on a slice of life.
Goes marvelously with potatoes, eggs, salads, and anything else you can think of.
Surprisingly I could not find Kerry Gold at Wegman’s and they have a rather large section of health and organic products + a gluten free section. I haven’t seen Kerry Gold cheeses. The nearest Trader Joe’s to me is 40 minutes away. There are a couple of places nearby that would be great for a Trader Joe’s but Aldi’s took those over.
My favorite Boston Butt recipe:
Slather the butt with half a jar of red curry paste and allow to sit overnight
Place in crockpot and cover halfway up with coconut water. (For extra fanciness bruise a few stalks of lemon grass and throw them in). Cook away for about 6 hours.
Once you can pull the bone out with tongs the meat is done. Put it in a large bowl and shred, add some of the pig juice back in for moistness. (For extra fanciness, serve with fried plantains)
My favorite Boston Butt recipe:
Slather the butt with half a jar of red curry paste and allow to sit overnight
Place in crockpot and cover halfway up with coconut water. (For extra fanciness bruise a few stalks of lemon grass and throw them in). Cook away for about 6 hours.
Once you can pull the bone out with tongs the meat is done. Put it in a large bowl and shred, add some of the pig juice back in for moistness. (For extra fanciness, serve with fried plantains)
LOL, after reading the comments here I’m beginning to feel like it’s time for another road trip to the Boston Butt Hutt in Callahan, FL for lunch or dinner. 🙂
I eat somewhat higher carbs these days, with more starchy veg in my diet, but also doing IF, with about 3 24-hour fasts in my diet weekly, and this is also supposed to put your body in ketosis, so I have no issues with that.
I’ve followed Maria’s blog for years now, and tried a number of her recipes, and they have been universally awesome, so I need to check this book out!
There’s a Butt Hutt?
LOL, after reading the comments here I’m beginning to feel like it’s time for another road trip to the Boston Butt Hutt in Callahan, FL for lunch or dinner. 🙂
I eat somewhat higher carbs these days, with more starchy veg in my diet, but also doing IF, with about 3 24-hour fasts in my diet weekly, and this is also supposed to put your body in ketosis, so I have no issues with that.
I’ve followed Maria’s blog for years now, and tried a number of her recipes, and they have been universally awesome, so I need to check this book out!
There’s a Butt Hutt?