I was actually looking up something similar today.
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My wife and I love eggs. So we make all sorts of breakfast entrees with them. I am considering trying Heston’s 25-minute scrambled eggs technique. 
I never considered slow scrambled eggs until I saw Gordon’s technique. It’s awesome.
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@QuadQueen, which probiotics are recommended? I may be showing my age but I thought most, if not all, were dead due to excessive heat during transportation from the manufacturing facility. Even the ones sold refrigerated come out of unrefrigerated trucks shipped cross country… At least that was/is my belief.
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'Murica.
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Haha I’m such a lazy meat head (or culinary slob/average Brit) with eggs, whisk them olive oil in the pan cook them as quick as possible and eat them at the same pace - 25 mins for eggs with more than 1 ingredient, crazy talk. Might try it when I’ve got some time off.
@Brant_Drake 's video was pretty convincing that actually it might be worth it, at least once.
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I like the way Thomas Keller makes them too. The best food experience I ever had was eating at his restaurant Bouchon on the Las Vegas strip. The foie gras was the best tasting thing I’ve ever eaten in my life; I remember the experience like yesterday (not joking). Have you ever been there?
I guess you’re not a fan of frittatas or shakshuka. 
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I’ve worked with many folks with SIFO (Candida). The most effective treatment and way to get rid of it is a course of Diflucan/fluconazole (an antifungal) along with fairly strict elimination diet for a few weeks. It’s not a good time, but in my experience, it’s easier to treat than SIBO.
This gut stuff is super interesting and as more research and info comes out about the gut-brain axis, it really drives home that food choices are extremely important. Quality matters, nutrients matter, processed vs non-processed matters. If you care about more than just “looking pretty” - IIFYM ain’t gonna cut it!
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Probiotics have come a long way over the past decade. I don’t commonly recommend a refrigerated source because they’re less stable - so if you leave it out too long (temperature fluctuation), it’s exposed to light, moisture, etc., the amount of live strains decreases significantly. The same is true with foods that contain probiotics (kefir, yogurt, fermented veggies, etc.) - lots of factors affect the amount of actual living probiotics that you get. I most often recommend a pill or powder form (more stable) and give my clients a few solid brand choices to rotate between.
This is my approach, someone else may tell you something different, but I’ve had clients get great results going this route.
If you’re looking for a solid probiotic to start with I’d recommend VSL#3. It’s got several different strains and is a very reputable brand.
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Convinced me to pickup a probiotic when I get off the boat
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Not the Las Vegas Location. I’ve been to the Yountville one. Thomas Keller is an interesting guy. He is the best example of someone who weaponized their OCD. I think I had the Steak Frites and it was pretty good.
When I was in culinary school I staged at the French Laundry (the old location). I was stuck doing herb work in the garden (remember, culinary student,) but seeing the workings of the kitchen was interesting. If someone would leave a table to go to the bathroom on a six-top and they had six servers walking out of the kitchen with Oysters and Pearls, they would do a 180 and dump all the food in the trash and have it re-fired. Some dishes had a circular rotation of four people each plating one ingredient. And fuck you if a hand print was left on the door of the walk-in.
I’m a huge fan. Baked eggs are so convenient to prep and measure macros, while adjusting the flavor profiles.
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Can you expand on your reasoning and possibly provide some studies? I’d like to share them with my wife.
I was first introduced to VSL#3 when I was running hard in the Paleo world. It was one of the number one recs among the functional med doctors in that crowd. I like it for several reasons, the first being that it’s the only probiotic that’s classified as a “medical food”. It has eight different bacterial strains and has been proven to be effective in treatment/prevention of several gut related conditions. Here’s a nice summary of some of the research.
Again, I do recommend not using the same brand of probiotic forever. This is a good one to have in the rotation though.
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I trend towards healthy eating (at least I know a lot about polyphenols) and am a decent cook. I already own too many cookbooks, so probably should not ask both @QuadQueen and @Brant_Drake :
- What are your five (or more) favourite cookbooks of all-time, without taking any health considerations into account? To me, a good cookbook is one you use very often or want to make more than 75% of the recipes.
- What are your favourite five cookbooks that take health considerations reasonably seriously?
Do you have any recommended literature or educational sources for these topics?
I can’t say I have the interest level to go reading scihub articles like I do with bodybuilding/hypertrophy related topics, but anywhere with condensed or practical/actionable information on the subject would be a welcomed suggestion.
I remember a time when someone suggested to use a muffin tin to bake scrambled eggs in. it definitely worked, but it surrounded the entire egg with that shitty brown ‘crust’ you get when you overheat an egg.
How do this (or adjacent methods) without shitty brown crust?
Not really cookbooks for some of them, but:
Renaissance Diet 2.0 (and their multiple cookbooks)
The Vertical Diet
Foods That Fit Your Macros - Holly Baxter
The Body Fat Solution (only useful for fatties IMO)
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My Mom used to sell DK books and I obsessed over this one as a kid. Every ingredient has a recipe to accompany it. The first thing I ever cooked was a caraway seed cake recipe from this book. I made it again as part of a fancy quail dish and it sold like gothcakes.
Very dense, but one of the gospels of cooking.
This is really the only book you need. It has some very useful features like a separate recipe index and an ingredient index. Plus all the recipes are scaled to 10 portions which makes weekley prep easy.
This one is great for taking an ingredient and learning how to prepare it multiple ways. Plus if you’re a visual person, it’s fantastically streamlined.
This one goes deeper into menu development, but once you have the basics from the other books down, it’s very inspirational.
To be honest, I don’t think I can name one. What I do for clients (and myself) needs to be adjusted on the fly, so I emphasize learning a range of techniques, familiarity with a wide range of ingredients, and observing your own body. I’ve got a ton of cuisine/diet/cultural/disease-specific cookbooks, but nothing I’d recommend you spend money on.
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Unfortunately, not all in one nice neat place. I more or less shop around and I subscribe to quite a few research round-ups. If and when I come across some good articles and/or summaries, I’ll post the link in here and tag you. Sound good? I’m sorry I don’t have an always reliable go to source on this subject. I’ll try harder. lol
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Sounds great to me!
And not a problem. I can’t refer someone to one single source of information for anything bodybuilding or gym-related either.
There’s no one-stop-shop for anything - gotta piecemail it in.
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