The Axe-Men BBQ team out of West Dundee, Illinois is looking for supporters and sponsors for this years BBQ season. We are a new team that competed in our first KCBS event in October of 2014, and still ended up with a 9th place call for ribs, and 10th place call for chicken, even with minimal equipment. Our team is planning to compete in at least 6 events next season, and our goal is to participate in high profile events like the American Royal Barbeque Competition in Kansas City, as well as the Jack Daniel’s Championship in Lynchburg. Many of the regional events we participate in will be in the Midwest. We are fully invested in competing on the KCBS circuit and making Axe-Men BBQ a grand-champion team. We also would eventually like to sell our sauces, rubs, and marinades to the general public.
Archive for the ‘NERDSTEAK – Brain Food’ Category
Axe-Men BBQ Is Looking for Supporters and Sponsors This Season…
Posted: February 2, 2015 in NERDSTEAK - Brain Food, NERDSTEAK - Food Rant, NERDSTEAK - Food View, NERDSTEAK - Product Review, NERDSTEAK - Straight Up Food, UncategorizedTags: Axe-Men, BBQ, Beef, Brisket, chef, Chicken, Cook, Cooking, Diet, Food, Food Porn, Health, KCBS, Nutrition, Pork, Recipe, restaurant, Ribs, Smoke
Inside Out: The Chef’s Perspective on Allergens
Posted: December 20, 2013 in NERDSTEAK - Brain Food, UncategorizedTags: Business, chef, Cooking, Food, Food Allergy, Food Service, Gluten, Hospitality, Nuts, Personal Chefs, Tasting Table
I was recently interviewed by Examiner.com about my background as a chef and how it relates to food allergens in restaurants! Let me know what you think!
Post Workout PowerUp – Options After Exercise
Posted: December 11, 2013 in NERDSTEAK - Brain Food, NERDSTEAK - Food Rant, NERDSTEAK - Food View, NERDSTEAK - Straight Up FoodTags: chef, Cook, Cooking, Diet, Eat, Fat, Fitness, Food, Health, Nutrition, Weight loss, Workout
You can hit that gym for 3 hours burning over 2,000 calories, or walk your dog around the block…depending on your fitness level, you still need to think about what to eat to recover after intense activity so you can keep yourself in top shape without turning into a zombie the following day. It is recommended to have protein for muscle recovery and carbs/fat to replenish energy storage 30 minutes after activity. Don’t assume that because you have SOME protein you will ‘bulk up’ as it is just as important for recovery as it is for muscle building. Here are a few good options for post workout recovering, or to recoup after shoveling all that snow:
- Eggs – 1 large egg contain only 70 calories with almost 7 grams of protein. Pair some eggs up with kale, tomatoes, onions and avocado, and you have a super nutritious meal that will fill you up, and is surprisingly healthy.
- Hummus and Pita – Chickpeas (or garbanzo beans) have both protein and carbs, plus when blended with olive oil and tahini, you have a very dense mix of protein, carbs, and healthy fats. Remember that this is a bit calorically dense, but since you just used up a bunch of energy, this is the perfect time to add energy back.
- Trail Mix – Nuts for protein and fats, fruit for carbs, trail mix is natures candy! It also has the benefit of being portable…so mix your own and take it with you. Pairing nuts with dried blueberries and banana will also keep your immune systems in tip-top form.
- Quinoa – It is super trendy AND super healthy with even more nutrients than brown rice, plus the added fiber will keep you fuller longer. It can be eaten hot or cold and can be snuck in meals anytime of the day.
- Protein Shake – You may or may not consider this an option, but protein shakes have been specifically formulated for muscle growth, recovery, and storage. However, make sure you do not overdue it, as you may be gaining weight in either muscle, or fat form. You need no more than 20 to 40 grams depending on the type of activity you just finished. Also make sure you have carbs in the mix to replenish your energy as well.
- Stir Fry – Many people are very hungry after workouts, but as stated before, don’t assume you can eat truckloads of food. For those of us who like the ‘full’ feeling, its a good idea to bulk on on the low calorie veggies, with the addition of protein (shrimp, chicken, tofu…) and some whole grains. Sodium is an electrolyte that needs to be replenished if you worked up a good sweat, so a little soy sauce doesn’t hurt either.
- The Salad – Maybe not smothered is super high fat dressing or made with 50% cheese, but a well planned salad full of colors, crunchy nuts and seeds, and even some dried fruit would be an excellent choice after raking up all those leaves.
- Sandwiches – Protein and carbs in sandwich form. Easy to make, easy to carry, but tasty to eat!
There are 1,000’s of other options, so comment with your favorite post-activity meal or snack!
Six NERDSTEAK 2014 Food Trend Predictions
Posted: November 21, 2013 in NERDSTEAK - Brain Food, NERDSTEAK - Food Rant, NERDSTEAK - Food View, NERDSTEAK - Straight Up Food, UncategorizedTags: American, Asian, Butter, chef, Cooking, Food, Health, Indian, Ingredients, Nutrition, Recipe, Spice, Spicy, Trend
Since everyone and their mother has been posting what they can expect from the food world in 2014, I thought I would add my own little list of things I expect to see rise and/or fall in the following year:
The fall of quinoa – Other than pumpkin spiced everything (yes I know it is seasonal), pretzel bread, and sriracha, quinoa has been taking over restaurant and retail outlets in the US…which also means as the demand increase, so does the price. Consumers are going to find there there is a whole list of ancient grains they can incorporate into their diet which rival the nutritional value of quinoa, such as kaniwa, amaranth, buckwheat, bulghur, farro, freekeh, grano, millit, oat groats, spelt, sorghum, and teff, not to mention all of the non-processed rice varieties. Hurry up and buy in bulk before these other options become ‘the next big thing’ and the price increases on those as well.
Hipster Sweets – Think of all the old school desserts which the hipster crowd is ready to reinvent. One that I am hoping for is salted butterscotch, (salted caramel knockoff)! With the boom of specialty beverages as well, we are going to see updated versions of bananas foster, cherries jubilee, baked Alaska, mangos diablo, and peches louis…half of which the hipsters never even heard of.
Turmeric-Shakur – Indian, middle-eastern, and mid-asian cuisine is becoming more and more accepted in the US. One ingredient in particular climbing the ladder is turmeric. It has a bright color and has been used in curries for years, as well as a coloring agent for multiple purposes. It also contains curcumin which potentially can treat a whole list of illnesses such as cancer, diabetes, arthritis, and allergies. Not of these claims have been definitively concluded yet, except for turmeric being a tasty addition to your spice cabinet.
Hot Chile Time Machine – Jalapeños, chipotle, cayenne, and habanero are only four of the hundreds of varieties of chiles out there. It is time to bring in the specialty varieties like aleppo, aji amarillo, calabrian, puya, wiri wiri, mulato, and scorpion to increase heat, build eccentric flavor, and add variety to your menu. Consumers are accepting heat in their foods more than ever before…thanks fast food! Sriracha will have some more time at the top, then harissa will take over…
PB&Hey, That’s Not Normal – First, we had peanut butter, and it was good. Then the alternate nut butters came along, and they were also good. Now it’s time to raise the bar and flavorize all these tasty spreads. Due to the fact that the US now wants to add fat back into their diets, we will see an increase of nut and nut butter consumption, but lets take it a step further. Pumpkin spiced walnut butter?!?!?! Maple and black pepper pecan butter?!?!?! Salted agave peanut butter?!?!?! Why not throw in some sriracha bacon rhubarb jam in the mix? (Maybe TOO trendy?)
American Comfort Story – We are going to continue seeing a rise in the American comfort food arena in the upcoming year. Chicken & waffles made 1000 ways, mac & cheese with artisan locally sourced cheese, meatloaf with specialty game meats, pies with strange crusts, weird fruits, unfamiliar seasonings, salted red velvet cronut cake-pop cupcakes…!!!!!!!!! How many desserts can we mash together???
What are some of your predictions for 2014? Your guess is as good as mine!
Food Factoids – v1.
Posted: November 12, 2013 in NERDSTEAK - Brain FoodTags: chef, Cooking, Fats, Flavor, Food, McDonalds, meat, Nutrition, Recipe, Steak, Subway, Taste, Trivia
Rapid fire food factoids…AAANNNDDD…GO!
- The Trinidad Scorpion Moruga Blend is the current world record holder for hottest chile with over 2million SHUs.
- It is recommended that honey should not be fed to infants, the elderly, or people with weakened immune systems due to the honey naturally containing botulism spores.
- The myth of a McDonald’s hamburger lasting 12 years due to chemicals in the meat is false. With little moisture, small size, and topical seasonings, the burger dehydrates before it can spoil almost preserving it like jerky.
- The optimal doneness for a steak is medium-rare. This allows most of the marbled fat to render and provide and juicy and flavorful steak. Too rare, and you will have unrendered fat which will not provide optimal taste…too well and you will have excess fat and moisture loss.
- The juice that comes from steak is nat actually blood. It is called myoglobin, and is only found in the bloodstream during injury. It normally resides in muscle tissue, which is the part we commonly eat.
- It does not matter if you use Crisco, margarine, butter, lard, canola oil, vegetable oil, olive oil, safflower oil, peanut oil, sunflower oil, or palm oil…they all contain 9cal/gram of fat. There are other positive and negative health concerns associated with each, but they still supply the same amount of calories.
- 80% of the world’s nations eat bugs as a form of food.
- Heavy mayonnaise weighs less than regular mayonnaise.
- One of the main flavoring agents in Worcestershire sauce is anchovies.
- Taste, texture, and apparence actually have little do to with the flavor of food compared to its odor.
- There are more Subway restaurants on the planet than there are McDonald’s.
- There is only one McDonald’s in the world that does not have golden arches. it resides in Arizona, and is turquoise so it does’t clash with the natural red rock formations.
- Durring emergencies, coconut water can be used as a substitute for blood plasma.
- Alaskans eat more ice cream per capita than any other state.
- Cotton candy only costs about $0.06 to make, making it one of the most profitable snacks at any state fair.
- Bubblegum will melt at 125°F.
- It is estimated that 40% of all bottled water is actually standard tap water with no additional treatment.
Add to the list!
The Food Eater’s Diet – Low Calorie Options
Posted: November 4, 2013 in NERDSTEAK - Brain Food, NERDSTEAK - Food ViewTags: Calories, chef, Cooking, Diet, Diet food, Fitness, Food, Food Porn, Foodie, Green, Low-fat diet, meat, Protein, Vegetable, Weight loss
Like I said before, I like to feel full when I eat. This causes a problem when also on a calorie restricted diet! Here is a list of low calorie food options that you should add to your diet to pack in the VOLUME of food you want, with a low amount of calories!
- Arugula – The is a peppery flavored leafy green packed with vitamins, minerals, and fiber. There are also some findings that dark leafy greens improve your libido. (Wink wink, nudge nudge…know what I mean?!)
- Cabbage – The darker green and brighter purple the better. Very affordable, great crunchy texture, and contains properties that may reduce your risk of cancer and stink up your house when cooked.
- Kale – You have seen, and will see this ingredient popping up more and more on menus and store shelves. It has been classified as one of the best super-foods, which means it packs an amazing nutritional punch with very little calories. You can also call yourself a hipster while eating it.
- Beets – A slightly sweet, earthy vegetable with beautiful color and rich in iron, potassium, and folate. It is also growing on the ‘trendy’ side by being added to veggie burgers, and new improved salads. Dr. Dre would be proud.
- Cauliflower – Another great source of vitamin C and folate, this vegetable is wonderful in place of mashed potatoes, used in indian curry dishes, and a whole head can be sliced into planks and grilled for cool presentations.
- Mushrooms – No matter if you use standard button mushrooms, or branch out into the hundreds of varieties available, mushrooms are low in calories but are full of immune-boosting antioxidants. They also contain the elusive UMAMI flavor profile which will add some savory meat flavor to your recipes.
- Tomatoes – Real tomatoes are actually very low in calories! It is only when we associate they with pizza, ketchup, and meat sauce do they pack in the calories. Tomatoes contain all those healthy vitamins and minerals you are looking for plus some natural sweetness.
- Zucchini – This squash is VERY low in calories while being VERY easy to grow in your own garden. It is pack with vitamin A and is a tasty treat raw, or cooked. Call them courgettes to be extra fancy.
- Egg whites – 1 whole cup of egg whites has about 120 calories and 26 grams of protein. HHHMMM maybe make an omelet with all the above ingredients mixed together?!?!?
- Cod – This is a mild white fish that is very high in protein and omega-3 fatty acids. Since it is so mild, it will easily blend with any other flavors you add to it.
- Bison – If you are a red meat fan, grass fed bison is actually a healthier option due to minimal fat marbling, and it contains just as much omega-3 fatty acids as salmon. It also contains even fewer fat calories, and lower cholesterol than skinless chicken! Also, Dances With Wolves is a must watch 😉
- Fat-free cottage cheese – You can get about 11g of protein for a half cup serving with only 70 calories. This type of protein is digested very fast, so it is perfect for recuperating after a tough workout.
- Coffee/tea – It is only when you blend with heavy cream, sugar, whipped cream, honey, chocolate syrup, and caramel do these beverages become high in calories. There is also, of course, caffein which has been shown to improve your calorie burning thru the day, but still does not increase the quality of your work, or make that morning meeting any better.
Now before you yell at me…yes I know there are plenty of other healthy, low calorie food options (feel free to post your favorites!) Before you troll my post…yes I know there are other, more nutrient dense foods like fruits, whole grains, legumes, and all that fun stuff. Before you comment with your biased opinion…yes I know you feel that processed foods are to blame for being fat, and you should eat clean. Before you post about your vegan, paleo, or gluten-free diet…maybe this post isn’t for you. Read the title and you will get it 🙂
p.s. There is no spoon…
Unfamiliar Foods You May Want To Try
Posted: October 8, 2013 in NERDSTEAK - Brain Food, NERDSTEAK - Straight Up FoodTags: Black Garlic, chef, Chile, Chili pepper, Cooking, Diet, Fitness, Flavor, Food, Health, Ingredients, International, restaurant, Trends
Here is a list of some interesting and no-so-popular ingredients you may want incorporate into your menu:
- Scorpion Chile – Sorry Ghost chile, there is a new, (not really that new) king of fire in town. This is a variety in the capsicum chinense family that on average, has a SHU measurement of 1.2 million. That is face melting heat, and the current world record is held by the Trinidad Moruga Scorpion burning at over 2 million SHU’s. New Mexico State University’s Chile Pepper Institute regulates the testing and authentication of these chiles. These chiles also have a a sweet, fruity flavor profile which you may forget after your tongue falls off.
- Wiri Wiri Chile – Averaging at around 70,000 SHU’s, this chile still packs a punch but add a delightful fresh, bright flavor when used. Works great when blended into a hot sauce sweetened with fruit.
- Yellow Eye Steuben Bean – This bean has a mild flavor and a beautiful mustard colored spot on a off white background. The hold up exceptionally well when cooked and make an excellent carrier for strong flavors. They are actually related to the kidney bean.
- Chinese Black Rice – This is a medium grain glutinous rice perfect for all kinds of interesting recipes. It is relatively sweet and slightly sticky, but will impart its deep indigo color to anything you cook with it. Stop using a boring all purpose white rice already!
- Grano – This is an ancient whole kernel pearled wheat berry from Italy. It has a texture between al dente pasta and brown rice, but with a vibrant golden hue. Grano is made from durum wheat, the same used to make most upscale pasta. This grain holds up great after cooking, so use in soups, salads, and pilaf dishes, and can be ground then used like a hot cereal. (I used it to make this salad.)
- Kaniwa – A close relative to quinoa and also a member of the goosefoot family. It is used just like quinoa in many applications and has all of the same nutritional benefits, Kaniwa has the added bonus of not containing saponins, which sometimes causes quinoa to be bitter.
- Fregola Sarda – This is a toasted form of couscous and comes in a variety of sizes. It has a rough texture which help sauce cling to it, and the toasted gives it a beautiful browned color and and firm bite.
- Sumac – The North America variety is poisonous, however varieties grown in the Middle East impart a sour flavor the same way you might use lemon or lime juice. It also has a dark red color which makes for a fantastic presentation.
- Black Garlic – Originally made by letting garlic cloves ferment over vats of soy sauce, black garlic imparts a deep molasses-like profile with tangy garlic undertones. The texture becomes soft and gooey similar to dried fruit. It does not leave you with the pungent fresh garlic flavor or odor you may be used to.
- Long Pepper – This was the first pepper variety brought to the West. It has a more intense flavor compared to traditional peppercorns, as well as sweet undertones. It can also be ground just like it’s black or white peppercorn brethren.
- Fleur De Sel – Most chefs and foodies will know this is the purest, most pricy sea salt available. Produced in France, it has a bright white color, a wet, grainy texture, and is best used to finish a dish, as well as up-charge your guests.
- Hemp Hearts – Considered a ‘super-food’ due to their nutritional value, they are the soft, creamy nut inside the hemp shell. Very high in plant protein, vitamin E, and omega-6 fatty acid, they make a great alternative to those with nut allergies.
What are some of your not-so-familiar food ingredients???