Interested in hearing what people are using for “power foods”… ie cheese, meats, beans, potatoes, mayonnaise idk… kale… lentils…
what is your goto for the power you need?
Which midwest state is saying this is a power food?
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The correct ones
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All of them.
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Barley chili, oatmeal cookies. Any combination of carb/protein/fat that gives you fast, medium & slow fuel to keep running long & strong.
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You didn’t extract the aminos to prevent non-oxidized collagen. Shame on you.
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I’ve never heard of that!
It could definitely work though. Cinnamon is pretty flexible.
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Apparently it’s origins is Canadian lumberjacks, but it’s a Nebraska thing, specially with that Runza chain of restaurants.
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Tomato sauces have natural sweetness and cinnamon works well with beef+ is a key spice in mole
Should work
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Lately beef, eggs and cheese are my only notable power foods. I have stories to tell from the past, however.
Midwestern power foods of my youth included the Shakey’s Pizza buffet, which was a marvel of 1980’s food service technology offering far more than just pizza.
My area also had a place called Strongbow Turkey. It used to be a Turkey farm and inn. I think they still sourced all of the poultry locally but it was basically a delicious homemade Thanksgiving dinner served year-round. For a magical time in the 1950’s, you could simply rent a room and sleep it off.
Mom made Golumpki about once per week and I occasionally make a low carb, lower-effort version of it with just shredded cabbage instead of making cabbage rolls.
I’ll also put a shout out for La Bamba’s, home of the Burrito As Big As Your Head. The late night crew would always hook you up with lots of steak if you had smoked pot with them before.
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I love braised cabbage rolls. My grandma used to make ones filled with pork mince, shiitake, green onion and carrots and braised in chicken stock
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That sounds similar to what I’ll put in my Meathead Stew, inspired by mom’s Golumpki.
3 lbs of meat, usually ground beef and bison, buncha carrots, buncha onion, buncha garlic, buncha mushrooms and a whole head of chopped cabbage with a big can of crushed tomatoes and whatever kind of stock I have laying around or some cooking wine.
Sear meat and mushrooms/onions in a pan, add everything to crock pot and cook until cabbage and carrots are to desired tenderness, usually 6 hours or so for my pot.
Quick and easy, but might result in some gas.
I like cabbage in most forms, although all I’ve had lately is Kimchi and Sauerkraut.
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Its like lettuce, but for men.
All of the brassicas, really.
It’s interesting these two thoughts tying together. Unless our Silverback brethren, we don’t have the digestive capabilities of gorillas when it comes to all this plant matter, and it tends to need to ferment in our guts in order for us to digest and pass it, which is what causes that gas. As anyone that’s ever engaged in at home fermentation is aware (I’m not saying you’re a bootlegger, but I’m not NOT saying it), creation of gas is part of the process (that’s why your still blew up).
With kimchi and sauerkruat, we “outsource” the fermentation process, so that we can straight eat these foods and not have to stress us guts in the process. It’s why fermented foods like these, kefir, etc all rank so high in the “healthy foods” spectrum. They’re far easier on the guts. Really, raw veggies in general are super rough on the guts: our ancestors were pretty smart about how they cooked/prepared the everloving crap out of them before they ate them.
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I love cabbage, fermented is the only way I can eat is “safely”. even after hours of braising, it still gives me very bad gas
That’s because cabbage doesn’t love you back!
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My Grams version was a beef & rice mixture wrapped in cabbage leaves, then covered in kraut & crushed tomatoes & cooked for about 6 hrs.
Very good!
Cutting out the rice and chopping the cabbage instead of making Golumpki is probably upsetting my ancestors. Hopefully they cut me some slack after encouraging overconsumption during my childhood.
Grandma was understandably proud of the abundance our family enjoyed compared to her childhood In Poland and depression era USA. She loved seeing her grandchildren with full bellies, growing tall and strong.
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Plants REALLY dont like to be eaten… some good mechanisms to prevent, aka anti nutrients… there is a potential benefit → that protection against bacteria and invasion etc MAY end up being good for us, aka cancer fighting… BUT this research is still in its inception…
I thoroughly cook or boil all raw veggies (cant believe the stuff that boils up… skip that)