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13 Weeks: Flooding the Zone

My confession...

by
Charlie Martin

Bio

September 14, 2013 - 3:00 pm
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shutterstock_114242452

Now why, you might ask, is this in a diet column?

Simple. The overall glycemic load of this stuff is basically zero. Nada. This makes 8 or 10 cups, depending on how thick you want it. Total glycemic load of the tomato paste and the onions is 28 — so the load for a serving is between 2 and 4.

But notice the recipe doesn’t say anything about beans. There are many opinions about this question, but all of them that say beans are a normal ingredient in proper chili are wrong. But I had a can of pinto beans in the pantry, I only had one pound of hamburger, and as you may have heard, it’s raining a bit in Boulder and I didn’t want to go out. So I made the chili the usual way, but — sigh — added the beans. Thank God my mother wasn’t here to see it.

And, yeah, it’s pretty good. Face it, styrofoam packing peanuts would be good covered in this stuff. More importantly for our purposes, the glycemic load of this is still pretty minuscule — the beans add another 28 for the whole pot, about 40g effective carbs, so the total for one serving is a glycemic load of less than 8. Good for dinner as it is (although I miss adding oyster crackers). I like to top it with more chopped raw onion, and yes I do live alone, why do you ask? Good for breakfast with fried or poached or scrambled eggs. Put it on top of another cup of refried beans along with the eggs and you have huevos rancheros.

Not bad for diet food.

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Charlie Martin writes on science, health, culture and technology for PJ Media. Follow his 13 week diet and exercise experiment on Facebook and at PJ Lifestyle

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All Comments   (24)
All Comments   (24)
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Try canned soy beans instead of black / pinto beans. They are significantly lower in carbs. Cheers -
49 weeks ago
49 weeks ago Link To Comment
Charlie, I seem to remember from organic chem that when you add hot water (as in cook with water) to double-bonded hydrocarbons, it hydrogenates them thereby turning your non-hydrogenated fats into hydrogenated (unhealthy?) ones.

So why bother using "healthy" fats to begin with in any recipe that requires cooking with water???
49 weeks ago
49 weeks ago Link To Comment
Okay, chemistry is not my strong point, but my understanding is that the Sabatier process produces trans-fatty acids, with a higher melting point and some other useful properties. I don't think that simply hydrogenating a cis-fatty acid will produce trans-fatty acids, just more saturated ones.
49 weeks ago
49 weeks ago Link To Comment
Charlie, I generally buy my lard locally, at Hispanic grocery stores/bakeries/etc. or the like. When they make chicharrones, they sell the rendered lard in tubs dirt cheap.

Or check out this place online:

http://www.grasslandbeef.com/Categories.bok?category=Grassland+Beef%3ATallow%2C+Marrow+%26+Broth+Products
49 weeks ago
49 weeks ago Link To Comment
Would it be wasteful to put a little bourbon in there?
49 weeks ago
49 weeks ago Link To Comment
Depends on how little.
49 weeks ago
49 weeks ago Link To Comment
Given my stomach, were I to eat what your recipe proscribes I would spend the night suffering quite a bit at the insufferable consumption of animals who suffered up their meat for my glutinous hunger to replenish my sandal-like being-in-change with new atoms of carnal energy before some sad worms must suffer at the taste of me because of the spices you have suggested. Would Buddha have agreed, i.e., if he ate meat?
49 weeks ago
49 weeks ago Link To Comment
Use roadkill.
49 weeks ago
49 weeks ago Link To Comment
Oh, and "proscribes" doesn't mean what you think it means.
49 weeks ago
49 weeks ago Link To Comment
Go look up Buddha's last meal and get back to me when you aren't trying to get me to indulge your need for drama.
49 weeks ago
49 weeks ago Link To Comment
I'm an aspiring writer..would it be trite if I were to add "13 Weeks" to an article about CHANGING MY SOCKS... just sayin
49 weeks ago
49 weeks ago Link To Comment
No, socks-changing is over in the Buddhism section.
49 weeks ago
49 weeks ago Link To Comment
My father cooked (as opposed to heated) very infrequently when I was growing up but this was one of the things he made. It had not occurred to me to recreate it as an adult, but now I feel inspired to try it.

Thanks for that.
49 weeks ago
49 weeks ago Link To Comment
" Or in the cook."

Is there any reason it can't be both?

As for lard, I do render my own. I have an Asian grocery store nearby where you can get the parts of the pig you ain't gonna find at Safeway. They'll usually have belly fat that they'll either just give me or when they decide they'll package it up and sell it it's only $1 /pound. I just put it in a big stockpot and cook it down on low heat for a for a few of hours, When you figure you've got all the fat out that it will give, just ladle it into quart sized Mason jars though a fine mesh sieve.
49 weeks ago
49 weeks ago Link To Comment
yeah, and you get a lovely pile of chicharrones as a side effect. I just am not that ambitious.
49 weeks ago
49 weeks ago Link To Comment
49 weeks ago
49 weeks ago Link To Comment
Found a cool video: http://www.youtube.com/watch?v=cySZQ1qDvoM

This one is the way we did it at home: add a little water to start so the fat renders some. On the other hand, this bit of taking off the meat bits is just wrong. http://www.youtube.com/watch?v=-hq4Ls2tvsg
49 weeks ago
49 weeks ago Link To Comment
I'll have to try your recipe! I am partial the frijoles negros in my chili, I know, typical east of the Mississippi know nothing on bbq and chili. I will get some of that chili powder too! Thanks for sharing.
49 weeks ago
49 weeks ago Link To Comment
If you're going to add beans anyway, black beans are good too. They make great refritos too.
49 weeks ago
49 weeks ago Link To Comment
I'm not much on black beans, but I know they're popular. For frijoles, try using Anasazi beans if you can find them-I get the ones from Adobe Milling in Dove Creek. I think Whole Paycheck carries them, and occasionally I find them at Soopers.

Incidentally, have you noticed that now we have all these easterners around, the jackalope has morphed? Most of them seem to have deer antlers as opposed to antelope horns. Is it a new species? Jackadeer?
49 weeks ago
49 weeks ago Link To Comment
Honestly, I don't think I ever met a bean I didn't like, but frijoles pintos are what I grew up with. As to the other, I think we'd need a to example several jackalope and sequence them to see if that's just normal variation or a different clade.
49 weeks ago
49 weeks ago Link To Comment
The pronghorn officially not being an antelope …

Cheers
49 weeks ago
49 weeks ago Link To Comment
True, but we're casual about that. Plus the jackrabbit isn't really a rabbit. Two wrongs make a tourist curiosity!
49 weeks ago
49 weeks ago Link To Comment
Muy bueno!

49 weeks ago
49 weeks ago Link To Comment
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