Point/Counterpoint: Meat vs. Plants

Editor’s Note: Longtime ES reader Thresher was moved to write a response to Amcstang’s recent thoughts on the Paleo Diet. We love us a good controversy.

Paleo Diets are one of my pet peeves. It’s such a brilliant idea at the core, but none of the popular versions of it hit at the nugget of scientific truth that should be emphasized: caloric restriction works pretty well (we evolved being very, very hungry for most of the average year) and probably is one of the few approaches to eating that will demonstrably make the average person live longer. But it’s hard to enjoy, and there aren’t many food blogs that can be built around like 1,000 calories per day.

Let me frame that rant. I had a reaction to a previous Endless Simmer post. It was on the topic of a particular type of the Paleo Diet ethos, and I couldn’t help but grit my teeth while reading it. I thought I’d offer a response, for good measure, from the perspective of the epidemiologists and biologists (etc…) who’ve been seriously studying diet and quality of life for decades.

‘Diet’ strikes many of us as a four-letter word because there are so many of them out there, each hawking a particular (amazing) benefit. “Eat only magic cookies!” “Lose 80 pounds through cheese!” “Live forever young!” As much as we tend to desire these very gratifying claims, we also roll our eyes at the commercials that brag about them because, deep down, they seem at least a little bullshitty.

So, yes, there are a lot of opinions out there on how to eat well, and it’s hard to call any of them flat-out wrong. That’s because faddish diet plans tend to focus on achieving a particular goal, in the short term, and sometimes they can achieve that goal really well. There are fad diets that will make you skinnier, bulkier, leaner, even sexier and more tan. But they’re called fads for a reason: after an initial quick success, they don’t end up doing anything good for your body in the long run (and sometimes they can do some serious damage, or at the very least make you fatter than when you started).

Forget all that. I can summarize in a couple sentences the big picture on diet and health that we pretty much know is true—from science! I swear I’ll be quick with a few facts and then we’ll get to some yummy stuff.

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Throw This Party: Progressive Dinner Caravan

Ugh, I am so sick of dinner parties!

Actually, that is a complete lie, I will never be sick of dinner parties. BUT I am always looking for a way to make the traditional dinner party even more exciting. My friend Dayna was inspired by an episode of Top Chef in which the cheftestants were challenged to throw a progressive dinner party; basically, they each had to host and serve one course before moving on to a different location, where a different chef would host and cook. Well, if they can do it, why can’t we? And so the posse of progressive dinner party friends was formed.

We suggested our idea to friends who live in our neighborhood. The rules were simple: pick a dish and a drink to go with it, and prepare most of it at home ahead of time, with decor, music, etc…selected to enhance the dining experience. We would caravan from apartment to apartment, spending an hour in each kitchen while we took turns hosting and serving our creations. At first our friends were a bit hesitant about the complicated nature of this party, but we promised it would be a worthy endeavor, and it was.

How it worked, plus my dinner party veggie recipe, after the jump.

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Gizzards, Kidneys and Balls…For Vegans

I’m not entirely vegetarian. I still eat seafood regularly and poultry occasionally. And I’m not one of those judgmental asshats that sits at a table with carnivores and silently judges them or does the whole, “Do you even know what you’re eating?!” thing. If you’re vegan, good for you. If you’re a carnivore, go for it. I get it. Bacon is delicious. What I find puzzling is the whole fake-meat-disguised-as-meat phenomenon. It’s like fat free butter or fake fur – it just feels weird. Why would anyone who has omitted animals from their diet have any desire to consume tofu shaped into an animal?

OK, I’ll be entirely honest — the realistic turkey — I have a compulsion to buy one the next time I’m home (it’s from a restaurant/tofu manufacturer in LA called Vinh Loi), just out of morbid curiosity. So I started poking around and came across a whole world of fake meat that I never even knew existed. Vegetarian offal:

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Artsy Photo of the Day

Antipasta party, no meat allowed.

Spotted at Barbuzzo, Philadelphia.

Top 10 Things You Didn’t Know Taste Delicious With Chocolate

There’s nothing better than chocolate, right? Or is there? Foodies have figured out that everyone’s favorite candy gets even better when combined with some surprising ingredients. Here are our top 10 favorite crazy chocolate recipes.

10. Avocado

It might sound gross, but avo mixed with chocolate chips makes an amazingly rich filling for Russell Warnick’s chocolate avocado pie.

 9. Eggplant

No, this is not a joke. Just give it a try. Salted fried eggplant drizzled with dark chocolate, from What You Give Away You Keep.

8. Goat Cheese

Chocolate is great. Cheese is great. Why the eff not? Macheesmo makes goat cheese raspberry brownies.

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Food Porn Champion: A Stand-Up Salad

At Atelier Crenn in San Francisco, the salads are as sexy as any steak around.

Killer Crowd-Pleaser Pasta

Lots of wine, lots of friends, lots of food… what can be better than a big dinner party? Being the convivial hostess that I am, I’m constantly gathering friends together for festive meals. I love experimenting with new dishes and ingredients, but sometimes I’m looking for a reliable go-to recipe — especially when I’ve gotten a bit ambitious with my guest count. In scenarios like this, I have an easy pasta recipe I’ve perfected over the years that guarantees dinner party success. Every time I make this I receive nothing but rave reviews. Not trying to brag, y’all, I’m just being honest.

If you’re having a load of guests over for the holiday season, give yourself a break and make a gigantic pot of this rigatoni with gorgonzola and sun-dried tomatoes. It’s simple and quick to put together, but the flavor is richly layered, and the vibrant colors of the tomatoes and basil lend a lively aesthetic to the dish.

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