mm84321

Well, the reason people become obese in the first place is varied. It's certainly not limited to emotional eaters or food "addicts". Look at the rates of obesity and diabetes in the poor. Carbs are cheap and plentiful, protein and fat are expensive. And a surplus of calories isn't really the cause, but rather the effect. They hinted to this in the article the OP posted. When your insulin is elevated, calories are being hoarded into fat tissue, leaving less for your cells to use as energy, thus making you eat more. This is referred to as "internal starvation".

We have? What's the secret? Fat tissue is regulated by the hormone insulin. Insulin is secreted in response to dietary carbohydrates. You literally cannot gain weight without carbohydrate. Barring some gross metabolic defect, a diet that restricts carbohydrates, but does not restrict calories, has been shown to successfully reduce the weight of the obese. The problem with the OP's post is that it presupposes that since obesity is a complex problem, it must too have a complex answer, requiring new technology and science to solve. This is Occam's razor. We must not look for a complicated hypothesis when a simple one will do.

Science isn't uncovering anything new. All of the seminal research on obesity was conducted prior to the second world war mostly by German scientists. We've known the biology of fat tissue and obesity for over a century. We've also known how one can successfully be treated. We have simply disregarded it.

I have dusted wondra on fish to aid in crisping the skin. It does work nicely, but I found that I prefer the taste of the skin without any flour on it at all.

Bass stuffed with langoustine.

A few things. Use the absolute freshest monkfish you can find. The poaching oil is made up of equal parts dried black olives and olive oil. You need a good amount of it. The serving oil is made of 3:1, dried olives/olive oil. When you cook the fish, you don't want to break the oil, so you are cooking it at a very low temperature, while constantly turning and basting. Bras describes it as a "poach/sauté". I would not add any other flavors. I believe the beauty of this dish is in its simplicity. It is essentially just two components: olives and monkfish. The taste is very pure.

A trussing needle is a handy tool. Plus, trussing a bird will keep the breasts from drying out. I think it's worth the effort. Also, I've read that poultry should be started in a cold oven, so the temperature of the meat rises with the temperature of the oven. Not sure how accurate that statement is, but I've tried it both ways and I think a cold oven works well for roasting birds.

So, first is obviously the monkfish tail, head off, as it's not a very charming sight. Then, it is skinned, and both fillets are taken off the bone and cleaned of all sinew, and the nerves that run down the length of the tail are removed. There are pitted black olives on a baking sheet that are dehydrated over night at 180ºF, then blended with olive oil the next day to make the black olive oil you see in the pan. The monkfish is "poached"/sauteed very gently in the olive oil, and it is served with mustard greens, ground mustard seeds, dehydrated olives, and more black olive oil.

Trussing take not even a minute to do.

Found great monkfish today. This recipe is called "Light and Shadows" from Michel Bras. Another extremely satisfying dish to both cook and eat. Happy new year to all.

Indeed it is. I just used a very large baking potato. They are quite large here in the states.

I found some really great black sea bass at the docks this morning. I decided to make Daniel Boulud's signature "Crisp Paupiettes of Sea Bass in Barolo Sauce". The whole process, from start to finish, was totally satisfying.

I'd say not to go to culinary school and just start from the bottom up. Find a chef that will let you stage, and if they see you have potential, they might just give you a job. Of course, I have no experience in a professional kitchen, and am basically in the same boat as you, so take what I say with a grain of salt.

Sunchoke Roasted with Watercress and Mustard. Quail Roasted with Endive, Dates, and Juniper.

I got a few cookbooks, including Michel Bras and Yannick Alleno's "Terroir Parisien". Along with a very nice set of Mauviel cookware: Can't wait to start cooking from the books and breaking in the new pans!

Marrow looks delicious.

Oyster Vichyssoise. "Fantasy of Eggs" Scallop Ceviche with Fennel ,Tangerine and Tarragon. Pink Snapper Poached with Pears, Parsnips and Razor Clams.

More stuff from EMP. I'm really liking this book, as you could probably tell. Oyster Vichyssoise. "Fantasy of Eggs" Scallop Ceviche with Fennel ,Tangerine and Tarragon. Pink Snapper Poached with Pears, Parsnips and Razor Clams.

Roasted lobster with port poached figs and foie gras.

Go anywhere lobsters are sold and simply ask for females. They will have wider tails and the first pair of swimmerets closest to the body are soft and feathery on a female, rather than hard and bony on males. I usually always ask for females when I buy lobsters because I love using the roe.

First the Eleven Madison Park Cookbook and now the French Laundry? These are excellent renditions of the dishes from cookbooks many seem to stay away from. Well done! Are you blogging your cooking adventures somewhere? Thank you for the kind words, nickrey. I am not blogging, just posting pictures here and a couple of other forums.

Sautéed Monkfish, Braised Oxtails, Salsify and Cèpes.

Thanks! I'm not a chef. I just enjoy cooking. Stop by anytime.

"Fish and Chips"

Nope. I just enjoy cooking.