How to Make Big Mac Sauce

First I'd like to plug here that I updated my website with a post from my first race of the year! 

I know it's not pretty, but this was me accidentally recreating the McDonald's Big Mac Sauce. Wasn't planning on posting this until I was pretty stoked since it tasted delicious (and childhood). The key:

OLIVES+CIDER VINEGAR+FRESH THYME+EGG YOLK=BIG MAC SAUCE


The red pepper maybe helped out a bit, along with the flavor from the browned egg white and mince. There was some coconut oil mixed in the egg yolk too.

This was the best massive Salmon salad ever. There's no wild salmon here but you can always find quality canned wild salmon (NOT PINK, that's more lame). It was an epic sun dried tomato basil avocado bacon sando as a salad but butter.

I used a massive dreamy avo, a little leftover bit of an amazing simple tomato soup recipe on the bottom combined with fresh and sun dried tomato, Japanese pumpkin is always delicious, Bacon is always delicious, and a little soy sauce NEVER hurts.

Fresh Basil from the garden on top for some extra love and presentation.


I also came across this recently so figure I'd share it:

How to Store Vegetables without Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Aussie Treats

This post is simply a collection of yummy eats/views from my stay in the Land Down Under!

 View from a road ride.

 My host Joel from Tahoe at the top of a MTB ride. View of Bateman's Bay

 Beets from the neighbors! In a Balsamic Salad w/Avo and Grass Fed Beef Rump Roast.

 A glass of Aussie Cabernet-Sauv at a fine restaurant called Terrace Restaurant in Thredbo (rated on of the best in Aus!).  Since I can legally drink here I have a half -full glass of Dry Red Wine 5 nights a week. I've decided it really is healthy and quite enjoyable (read 4-Hour Body).

 My dish was Prosciutto (almost cooked like crispy bacon!) wrapped chicken with Sage (a whole leaf on top turned into a 'Sage chip'), Lemon, and on top of Roasted Pumpkin and Spinach! Divine.

 We got stuck in Jindabyne for 4 days with a broken car and this was my staple meal downtown.  A large salad half Roasted Veggies Salad (thin sliced Eggplant, yam, Onion, Pumpkin w/ basil)- half Feta Arugula Salad (w/ Sundried Tomatoes and Olives and local Goat Cheese), and the Tandoori Chicken from their wraps on top. I also had it with thinly sliced lamb another time.

 My kind of meal!

 For dinner while stranded we went to Brumby's Bar twice which was also my kind of place! Choose your favorite grass fed meat and then an all you can eat salad bar/ buffet with lots of sald and roasted veggie options. Including lots of beets/yams/carrots/mushrooms. And watch them grill perfection right in front of you.

 I got a sirloin stuffed with scallops one night and the lamb shank the other.

 The beach across the street from home away from home.

Not beef lamb heart, a lamb heart sliced and marinated with garlic, red wine leftover, olives, Rosemary from the garden, and Salt and Pepper.

 This is what bacon back home looks like in my standard breaky.

Look at all the fat! Now this is what we have here... And at half the price for free range. (both egg/meat)

Like extreme Canadian Bacon!

It's good but i'm not partial to either kind. Harder to get crispy but still extra tasty. Yes that yolk is separate from the white, but more on that in my next post...(very stoked on this)

 Now for a big-ass Kangaroo Filet! Green Thai Curry Marinade soooo goood!

 After Green Curry Paste, Kaffir Lime Leaves, Pepper, Garlic, and Turmeric, seared both sides.

 In a roast veggie salad!

 With Cinnamon Pumpkin Coconut Oil Pumpkin Squash of course!

 Another beach pic...

 The rest of the Kangaroo in a Garden Salad with Fresh Herbs from the Garden! Kangaroo is awesome because it's grass fed since it is always wild, it's higher in Iron (you can taste it), it's helping the environment because they have too many in Oz, and it's cheaper than grass-fed beef!

 Including lovely Garlic Chives.

 The view from the Quay West Hotel in Sydney, last night before my flight home.

Teriyaki Beef Heart with Bacon

Since i've been on a roll of Super Foods, i'll keep it going with this Beef Heart Creation I was stoked on.  

Beef hearts, in the super food offal category, are available at most butchers, you just have to ask because they tend to keep them frozen in the back. The demand is low so they are A LOT cheaper than your standard steak (hello cheap grass fed nutrient dense meat!). And they taste the same, just with way more beneficial nutrients...

I knew some free range bacon I stocked up on from El Salchichero since it was 15% off would go well with it, especially complementing the Roasted Brussel Sprouts.

BBQ seared to perfection, I love my meat rare! It's like sushi, traps in maximum flavor and nutrients. Ok I could of cooked it a hair more... You can't overdo tougher cuts of meat though (think things that are contracted/used a lot)

Accompanied by a Roasted Kabocha with the usual Cinnamon and Coconut Oil/Sea Salt combo as well.

One massive 1 lb beef heart made enough for 2-3 meals-2 for me :). It tasted INCREDIBLY similar to a nice flank steak! + Teriyaki deliciousness. So tender.

BBQ Teriyaki Beef Heart w/ Bacon and Roasted Veggies

Slice beef heart into thin slices maybe ~1/2 inch thick and marinate 30min-1 hour in equal parts Rice Wine Vinegar, Sake, Mirin (optional, add honey if you omit this), Reduced Sodium Temari (GF Soy Sauce).

Heat up grill to medium/high heat and sear the outside maybe ~2 min per side depending on how you like it. Rest meat for 5 minutes (otherwise it will be contracted and tough).

Sauté Brussel Sprouts in Coconut Oil until soft, tender, and a darker green shade (high heat first for browning, then medium-low).

Cook bacon as you normally would.

Roast Kabocha Squash and Onion in Oven at 400ºF for one hour. Top with Coconut Oil/Cinnamon/Sea Salt.

Enjoy!

I eat a beef or lamb heart (can't really handle livers) once a week or every other week and it's delicious!

To Eat More Meat

Ok it's been a while again but I've been working heaps on some exciting new team sponsorship for next year so stay tuned for awesome news on that front...

I've been eating MEAT. Thank you El Salchichero for providing super local pasture raised and grass fed beef/pork/poultry and amazing sausages and cured meats.

Of course you pay a price for the best meat ever, but I will only eat non-conventional beef/pork (and prefer it to lean chicken/fish when it is). 

Basically the way I see it animals store everything as fat, so corn+steroids turn into fat in conventional animals, and tons of grass/bugs/plants turn into delicious nutrient dense fat (even more dense than veggies) in the pasture raised. 

Thus, for conventional meats, lean cuts are best something like this order: chicken/turkey, fish, pork, lamb, beef. With wild/normally raised animals, the order is the exact opposite.

 I save a lot of $$$ going with the cheaper thrifty cuts. Like these Beef Shanks.

I browned them in some Coconut Oil before simmering for 3 hours in 2 parts White Wine, 2 parts Chicken Broth, and 1 Part Water just to submerge, with some random Herbs and Carrots.

The meat was tasty, tender and unchewy. Falling apart and melting in your mouth. The carrots became mashed under steamed veggies/Raw Sauerkraut which tastes like the delicious broth and 100x better than mashed white potatoes.

Best of all were the super fast and easy sweet potato wedges (fries) dipped into the bone marrow fat. Like Dutch fries and 'Mayo', only 100x more nutritious. At $5/lb, these grass fed beef shanks provide so much goodness between the nutrient dense fat and abundant protein. Although I probably upped the cost quite a bit when I used the rest of one of my nice white wines for the broth...

I enjoyed the second one for dinner with a Kale and Rosemary salad, from the garden = so good.

For dressing I used the broth supplemented with Balsamic Vineger. Easy and Bomb.

Once again, the tallow from the bone marrow kicks ass used instead of coconut butter on my Yam.  More tasty, cheaper and much more nutritious.


More delicious meats to come. Sausage and Buffalo Bison (more on that) included.