Doesn’t it really come down to decent food on the Real Food continuum, combined with sane portion sizes?
Stephan did his regular Friday Food Reward Post today.
Now, nobody can ever accuse me of not giving Stephan his due, and I simply do not subscribe to the notion out there that he’s “Gone to the Dark Side.” I know better than that.
On the other hand, what thing is not like the others? What you’re looking at there, to me, is reasonably decent on the RF scale (Real Food Scale). Sure, we don’t know what the taters were cooked in, whether the macaroni salad is from a Costco tub or home made, whether the beans were properly soaked for a day, or if the sausages were a quality artisan product or filled with crap fillers.
But on the surface of RF Nirvana, this simply isn’t too bad, qua Real Food. The only real point to make, in my view, is that it’s simply a hearty meal for two people, not one.
My last night. Beatrice too.
Looks can be deceiving. Whereas, in years past, such a dish would be laden with added fat, not so here…but just as tasty. Just as satisfying. Perhaps it looks biggish, but it’s not, just stacked up a bit. Sane portion of taters, only about 1/4 lb. of burger, and the gravy is a red wine and then beef stock reduction (zero fat Kitchen Basics), thickened with a potato starch cold stock slurry after introducing the bit of fat from the pan broiled-burger. Yea, if I leave it to sit or put it in the fridge, the fat from the 1/4 pound of burger might congeal… Oh noes!
But back in the day, you’d have seen a sauce with copious added butter and I’d have had to use a lot more potato starch to get a thickened, homogenized sauce. The taters would have had much added butter and cream (tons…sky’s the limit!). …For the two of us, the 3-4 smallish taters had a modest 2 tsp butter, about a tbsp cream, salt & pepper. I actually prefer them. They taste and act like…POTATOES!
What else? You’d have seen the same 3/4 pound or more of meat, boasting of fatty.
What’s the takeaway? Sensibility. Because it’s so easy to be insensible when the whole food world is at your doorstep. What happens when a low carber breaks down and has taters, as I did and blogged about from time-to-time? Same 3/4 pound of meat, same fat laden gravy, add as much fat as possible to the mash.
Instead, how about exercising some human animal mind control? Yea, the fat hypodermic is easily available, but how about a collective…meh? How about something like this: big 3/4 pound fatty meat, fatty sauce and non-starchy veggies? Good. Or, small, 1/4 pound fatty meat, no added fat sauce (just from the meat), starchy veggies with just a smidgen of added fat? Good. …Tater indulgence with the same huge portion of meat, butter up the sauce like no tomorrow, and make the taters a butter and cream delivery vehicle? Not. So. Good.
I like being wrong.
It is about calories and portion sizes…and if you give this sort of sensibility a whirl, I believe your stomach will thank you, as will your wast line and in the end, I believe you’ll feel like you’re not giving up a thing but rather, gaining something.