Archive for August, 2009

We are off to the carb crazy birthplace of gastronomy, Italy. Fortunately, our travels will take us through Sicily, where the main diet of fish, fresh vegetables, olive oil an Nero d’avalo grapes should sate our primal hunger. Rome will be some what more of a challenge, but we have already sussed out pork happy... »

Those who count calories tend to count the big ticket items in their diet. Big Mac, steak dinner, salad nicoise, it is relatively easy to find their caloric value. However, what about the incidentals like coffee: Coffee and cream, espresso with suger, latte machiatto? Look no further, here is a visualization to help you... »

On the way towards our Texas BBQ brisket, it dawned upon us that we could save alot of time by writing out the instructions for setting up a BBQ for grilling, smoking and roasting once, and referring back to it many times. In programming this is referred to as refactoring. Of course, how one... »

What could be more Paleo-American and more satisfying for a paleogastronomer than Texas Beef Brisket? This single big dish generates annual coverage in almost every major food magazine. What a compliment! The shear size and time required to make beef brisket necessitate a two part recipe. The first will cover the precooking ritual, and... »

Typical for the month of August, it has been a slow week on the paleogastronomy front. We are not sure if it is fear or smell, but here are some reasons to add frying to your cooking repertoire. Tomato season is upon us, and the regular crop of tomato tips and recipes is in... »

The bad news is that recession has hit the Big Apple hard, really hard. The city that never sleeps is, well, taking a nap, or sleeping off a hangover. The upside of this debacle is that it’s easy to book into restaurants, and concierges, bell hops and the staff at hotels are nice, really... »

Here’s the Moro of this story. Eating green, whatever that means, and eating well can be complimentary, as in the case of “Moro” in London, England. If you really want to go pure paleo, you have to get use to eating an animal snout to tail. Here is a sampling of some great tasting offal... »

Here is a blast from the past. A beautiful Citrus and Avocado Salad from Peppi, our favourite cartoon chef! You can’t pass up a contest that offers beef as a prize! Enter and enjoy the spoils. Readers know that paleogastronomy is a big fan of slaws. Here is one of our own slaw faves. Slaws are... »

It’s Caribana weekend in Toronto and the whole city is jumping. 1.2 million visitors make a spectacular party. To kick off the weekend, we our throwing our own paleo jump up! Jerk chicken, pork loin, and bone in loin chops complemented with creamy coleslaw and roasted sweet potatoes make a killer paleo jump up.... »