Archive for June, 2009

Do chefs have better sex lives than paleolithic man? It’s hard to say. Both spent an above average amount of time and calories sourcing and preparing food. Here is some light on the subject. Read it and you have something to discuss afterwards. We got beat to the punch by the New York times, but... »

With it’s raw meat and eggs, cooked with a little lemon juice, Steak Tartare with a side salad makes an ideal paleo dinner. Eating raw meat always takes some precautions. The key to safe, sane, and sensual tartare is to hand chop a fresh piece of steak moments before consuming. Obviously, this is not... »

Lets put that Pan-Asian part of our pantry to work. Adapted from the Pum School of Thai Cooking in Koh Phi Phi, this dish is simple, exotic, tasty and pure paleo. If you have to entertain non-paleo friends, you could serve with some steamed brown rice or Canadian Wild Rice, or drop them as friends. »

The blogosphere is starting to warm up to the idea of healthier dinners for our favourite paleo-forbearers. Here is a Fathers Day menu for all paleo-fathers. Happy Fathers Day! It is a common question, with many answers. How does one start on the path towards paleo-enlightenment? Follow this excellent 8 fold path. Get the skinny... »

In our first paleo pantry post, we gave our suggestions for a basic pantry. With a little more shelf space and a few oriental additions, a whole continent of paleogastronomic delicacies are within reach. Paleo-friendly Chinese, Thai, Korean, Vietnamese, Indonesian and Philippino cuisine are all within reach with these Pan-Asian additions to the pantry. Amazingly... »

We are taking some paleo-liberties with this recipe by using a small amount of cornmeal to create a crust. Fortunately, the amount of fish, relative to the small amount of cornmeal, will save us from an insulin spike. Serve with a nice cole slaw for a complete paleo-meal. »

We know in Texas everything is big: big oil, big ranches and big BBQ beef brisket. Check out this big review of this months Saveur, highlighting the cuisine of the great state. Paleogastronomy. How did it start? Like Texas, it turns out our paleolithic ancestors went big, really big! Read how our ancestors grilled... »

The Spanish tortilla, along with jamón ibérico, wines from the Rioja region and Real Madrid, are some of Spain’s great gifts to the gastronomic world. The Spanish tortilla, not to be confused with the corn or wheat based tortilla from Mexico, is more akin to an egg omelette or frittata. However, technique, ingredients and... »

Seeing as we are dealing with less food substrates in the paleo lifestyle, it would seem easier to build a suitable pantry list. On closer inspection, it is actually more challenging for the paleogastronomer. We racked our brains to put together our quintessential basic paleo-pantry list. We call this the basic list. Over the... »

No one said the paleogastronomic world was without humour. Forget nose-to-tail animal consumption. If you have the paleo-balls, concoct your best recipe and head to “The World Testicle Cooking Championships”. If that isn’t enough testosterone, take a walk on the the wild side and check out paleo-friendly bulls penis! Taste like coq! Er, like chicken. Back... »