See Some Warriors Sweatin’ It Uuupp!

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There’s always been this oft-recited piece of advice about oysters: Only eat oysters in months that contain the letter “R” in the name. You know, September, October, December, January. Not June, July, August.

But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them? If we’ve been eating oysters all summer, have we been putting our health at risk? I put the question to two oyster experts: Chris Sherman at Island Creek Oysters and Rowan Jacobsen, author of A Geography of Oysters. Here’s what they had to say.

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Q: I have a mostly vegetarian diet (meat maybe once or twice a month). I’ve noticed that my stomach has become very sensitive to beans, so I can’t incorporate them into my recipes anymore without serious consequences for days (it’s awful because I’m Indian!).

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Let’s put this to rest: Which Hogwarts house from Harry Potter do you truly belong in? Only your cooking style can tell. Go ahead and take this old-school quiz to finally find out. Keep track of which letters you’re choosing along the way.

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My kids know what they like. One of the things they like is steak; another is burgers. We don’t eat a ton of red meat, so it’s a pretty great night when we fire up the grill. But sometimes it rains, so they know steak and burgers can be cooked on the stovetop in an emergency. (Is there such a thing as a steak or burger emergency? For a growing kid, quite possibly.)

Perhaps in anticipation of not always owning a grill, my son wanted to know how to achieve a similar result on the stove.

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A few months ago, I spent a lot of quality time testing three high-end blenders — and I mean a lot. My family drank tons of smoothies, I made enough hummus to serve at my cousin’s bridal shower, and I turned pounds of carrots into carrot purée.

After the blades stopped whirring, I was faced with a choice: Which one was worth keeping in my kitchen? After some intense hemming and hawing, I chose the Vitamix. Here’s why, and here’s what I think of my choice four months later!

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The technique of sous vide cooking has become very popular in the last few years and is closely associated with “modernist” cooking techniques — you know, foams, gels, and other everyday dinner techniques. Home sous vide machines also aren’t cheap, hovering around $200 for ones you can use with your own cookware.

Are these newfangled machines really worth investing in for everyday home cooking? I talked to Scott Heimendinger, former director of applied research at Modernist Cuisine and one of the founders of Sansaire, who shares his reasons why he thinks sous vide is a practical tool for everything from a weeknight dinner to a fancy dinner party.

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I cook flank steak on a semi-regular basis. It’s not nearly as expensive as more luxurious cuts of steak, and it’s still not too tough of a cut to throw on the grill.

I recently read a tip that suggested scoring less expensive, fibrous cuts — like flank and hanger steak (just as you might score a duck breast or your holiday ham) — to make them a lot more tender. With grilling season still well underway, this was one tip I was more than happy to try out.

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Wow, a variety of reader questions this week on bicep curls, powerlifting, and paleo.

Note: Charles is here on a weekly basis to help you cut through the B.S. and get to the bottom of the biggest questions in health and training. Post your questions directly to Charles in the comments below this article.

 

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This post was originally published on this site

Originally Posted At: http://breakingmuscle.com/feed/rss

Wow, a variety of reader questions this week on bicep curls, powerlifting, and paleo.

Note: Charles is here on a weekly basis to help you cut through the B.S. and get to the bottom of the biggest questions in health and training. Post your questions directly to Charles in the comments below this article.

 

read more

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