the blog is back, and meatier than ever!

well i’m back!  and yes, that is a bit embarrassing to say just two posts – and one year! – after i exclaimed the very same thing, then promptly went on a long hiatus again.  but this time i mean it.

the site has just undergone a total redesign, which i couldn’t be more excited about, and my diet has had a major revolution as well.  no longer a vegan – but still very much a veggie-touting, farmers’-market-crawling, lover of all things fresh – i now incorporate small, quality amounts of meat and dairy in my diet.  like the grass fed flat iron steaks we had for dinner last night, doesn’t it look good?  for more info on my transition to becoming a meat-eater again, you can check out my about page, but for those who don’t care, i will spare you the details.

some of the features of the new design, just to name a few:

  • my upcoming posts will feature larger photos
  • try scrolling over the drop down recipes tab at the top of the page to browse by seasons or most popular posts, or click on the tab to full a catalogue of recipes with multiple viewing options
  • when viewing recipes by category you can now browse visually with featured thumbnails of each post
  • i am now proud to announce the site fowards to sbandgb.com as well as sbandgb.net for your typing convenience.
  • you’ll soon notice ads on the site, nothing too crazy, i just hope they can help cover some of the costs of keeping up the blog.  if at any point i make a profit from the ads, i can investment even more in these things!

this redesign was done by the very talented jacob reed of jacob reed design.  he does lots of other great stuff too, so check him out!

to make the steak:

acquire good quality meat from a reputable butcher.  you want to make sure anything you get is free of antibiotics, hormones and preservatives like nitrates.  i often get my meat from either the farmers’ market, whole foods, or my favorite: McCall’s Meat and Fish.  purchase it as close to when you are going to prepare it as possible, try to get it day of and you’ll notice the freshness.

this cut is a flat iron steak, but i’ve also had really great skirt steaks cooked on the grill too.  it is grass fed which means it is more lean than beef that was raised on grain.

sprinkle a dash of salt and pepper on both sides of the steak, heat up the barbecue on high heat for a few minutes with the lid down to get it nice and hot.  sear the steaks on each side for about 30 seconds, then reduce the heat to medium, cover and cook, flipping every few minutes, for about 15-20 minutes depending on how well you like it – i prefer it on the more rare side.

Comments

12 Responses to “the blog is back, and meatier than ever!”
  1. Jessica L Caneal says:

    This is disgusting! I am unsubscribing.

  2. Gross says:

    UNSUBSCRIBE.

  3. KZ says:

    Me too. Disgusting.

  4. autumn says:

    happy to see your blog is back in action! and don’t mind that the site with the killer eggplant carnitas may now have a recipe for actual carnitas.

  5. mooker says:

    delicious! DOUBLE subscribing! the lovers will make up for the haters!

  6. gihnuh says:

    glad to see the site up and running again. and glad to see you taking a more organic route instead of vegan. not to offend people’s opinions and what not, if you do it out of the cruelty of animals, that’s one thing, you shouldn’t feel obligated to keep the site veggie because of those followers. i hate the lot of them who do it out of fad (followers are dumb! too many summers i have started with one or two vegans and by the end it inflates five fold). but as far as being vegan for “environmental reasons”, i think it actually makes a greater impact on the environment and your direct society to eat organic, locally grown/raised, well treated product (plants and animals). buying local, knowing where something came from and creating your own food is greater for the environment than buying a frozen annie’s pizza from vons.

    you should do a post about how dumb hfcs is.

    p.s. on jeopardy the other day, they had a category called “main vegetable” or something like that where they name the dish and you have to name the main vegetable in the dish, but one was corn and i actually yelled at the television “corn is a grain, not a vegetable!”

  7. george burns says:

    i love the way you don’t force your beliefs on other people and instead just live your life as the best version of yourself and encourage others to do the same! you’re a true american hero – we should send your recipes to the troops! this blog stands for freedom!

  8. Stacy says:

    I am inspired by your approach to cooking and look forward to seeing/eating more of it!

  9. jacqueline says:

    thanks for all the comments everyone!

  10. mary eng says:

    hey jac

    it’s mary.

    lately i am reading a lot about heterocyclic amines and the mutagenic properties of creatine-induced carcinogens, an unavoidable function of cooked muscles.

    also it seems that heterocyclic amines in addition to promoting cancer also are linked to neorocognitive disruption in parkinsons.
    Heterocyclic amines and neurological disorders

    so i hope balancing the intake of these new carcinogens can give well with all the other carcinogens in the air and water and cooked vegetarian foods like fried potatatoes and roasted nuts.

    definitely moderation in all carcinogens when possible. my friend’s dad just died at 52 of cancer.
    it is really hard to be a human but i would suggest blood strengthening foods like beets, kale, tahini, and wikileaks.

    HCAs form when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.[1] NCI’s Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meat, and other studies for colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbecued meats. People who eat medium-well or well done beef were more than three times as likely to suffer stomach cancer as those who ate rare or medium-rare beef[2]. Other sources of protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked.

    Harmane, a β-carboline alkaloid found in meats, has been shown to have strong neurotoxic characteristics, and in particular, is ‘highly tremorogenic.’[3] These chemicals are formed during the cooking process of meat, particularly the longer they are cooked, and the more they are exposed to high temperatures during cooking.[4] [5] Harmane has been found in roughly 50% higher concentrations in patients with essential tremor than in controls[6]; essential tremor is a condition 20 times more prevalent than Parkinson’s disease.[7] There is no direct correlation between blood-levels and levels of daily meat consumption, suggesting a difference in metabolism of this chemical plays a greater role.[3]

    maryeng1@gmail.com

    • jacqueline says:

      mary -

      you said “it is really hard to be a human” which i would really have to disagree with. true, we live in a time of increased pollution, but we have both thousands of years of human experience plus new technologies to pull from, we should be better equipped now more than ever.

      i prescribe to traditional chinese medicine (tcm), which usually supports a diet balanced in all foods, but the most of which is lightly cooked vegetables. but tcm also respects that everyone’s bodies react differently to foods, so balance is unique to each person.

      the studies are true that state cooking meat, vegetable or dairy products at high temperatures can break down their natural chemical compounds, yielding carcinogens. in tcm we would say that those foods are very hot and can create damp-heat in the body, which can lead to disease. but eating heavily barbecued or deep fried foods are not considered healthy by most people knowledgeable in nutrition. it’s a good thing i like my steak rare :)

  11. Lexi says:

    I’m so glad you are back! I was a Vegetarian who ate free range eggs (no dairy) for years. I started eating Local instead but since I live in Toronto Meat and cheese became pretty important! I love your website and it just reminds me how long it’s been for my blog. I opened a resto in Toronto so of course have no time. Anyway love your site and so glad the last few years have been good to you!

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