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jayparkinsonmd: A new study suggests that eating eggs isn’t as bad for you as we thought.  But of course. Eggs are real food. And, when studying things as complex as the eating habits of human beings and deducing what happens to a population decades away from now, it’s most likely impossible to even study. Especially when studying humans is complicated by this: Simply put, if you’re attracted to ideas that have a good chance of being wrong, and if you’re motivated to prove them right, and if you have a little wiggle room in how you assemble the evidence, you’ll probably succeed in proving wrong theories right. And of course, you have to ask yourself the following question when you come across a study like this— who would pay for and profit off the positive results from this study? In this case, the egg industry? If not the egg industry, then it’s essentially a doctor with an interest in eggs for some strange reason with very little resources to conduct a study powerful enough to extract meaningful and replicable findings. And therein lies the issue with all of these kinds of studies.  My advice, as lifted from Michael Pollan: “Eat real food. Not too much. Mostly plants.”
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jayparkinsonmd:

A new study suggests that eating eggs isn’t as bad for you as we thought. 

But of course. Eggs are real food. And, when studying things as complex as the eating habits of human beings and deducing what happens to a population decades away from now, it’s most likely impossible to even study. Especially when studying humans is complicated by this:

Simply put, if you’re attracted to ideas that have a good chance of being wrong, and if you’re motivated to prove them right, and if you have a little wiggle room in how you assemble the evidence, you’ll probably succeed in proving wrong theories right.

And of course, you have to ask yourself the following question when you come across a study like this— who would pay for and profit off the positive results from this study? In this case, the egg industry? If not the egg industry, then it’s essentially a doctor with an interest in eggs for some strange reason with very little resources to conduct a study powerful enough to extract meaningful and replicable findings. And therein lies the issue with all of these kinds of studies. 

My advice, as lifted from Michael Pollan:

“Eat real food. Not too much. Mostly plants.”

dinnerwasdelicious: Roasted Beet Salad with Goat CheeseWe love beets and it’s not because they’re the only non-potato vegetable in our January CSA. We love them because they’re earthy and sweet and super fucking tasty. They are the most glamorous vegetable and look like gems and leave behind pools of perfect deep garnet. We even admit to loving them because we’ve read Jitterbug Perfume a few times too many. Even more, we may just love them for their greens.Beet greens are not your average winter roughage. Somewhere between spinach and swiss chard, they balance being delicate and having the biggest balls in the room. They carry an earthy,  tannic weight, but are still mild and sweet like you’d expect from the thing growing out of your beets. Serve them raw in a salad or use them to replace your favorite cooking green, but our favorite application uses the entire vegetable. The irrepressible sweetness of the beet brings out the sharper tang of the green, while the oxalic acid in the greens amplifies the tender, almost creamy, texture of the perfectly roasted beet.Roasted Beet Salad with Goat Cheese 1 bunch Beets, no larger than than 2” diameter, with Greens 4 tbsp Olive Oil, plus more for roasting the Beets 2 tbsp Balsamic Vinegar Salt and Pepper, to taste. 2-4 tbsp Goat Cheese Serves 2-4Preheat your oven to 400 degrees and fill up a large bowl (or your sink) with cool water.Separate the Beets and Greens from their stems. Place the Greens in cool water to hang out and get clean. Give the Beets a good rinse to remove any sand or gross stuff.Loosely wrap the Beets in aluminum foil. There is absolutely no need to peel or trim them at this point, so don’t. Those things will slide right off once cooked, kind of like roasted red peppers. Place your aluminum foil packets on a baking sheet and roast the Beets until they are easily pierced by a knife, usually about 30 minutes.After the Beets have roasted, allow them to cool on your counter until you can touch them without burning the shit out of yourself. This is a good time to begin preparing your Greens. Give them a good swish in the cool water, dry thoroughly, and roughly chop into pieces that you can easily fit into your face. Heat 4 tbsp of Olive Oil in a small saute pan, and cook down the Balsamic Vinegar for a few seconds until it’s bubbly. Toss in the Greens into the pan for a few seconds, until they start to wilt, and remove the pan from the heat.Once the Beets are cool enough to handle, wipe the nasty gross peel off with a paper towel and trim away any remaining squiggly ends or stalk. Cut the Beets into bite-sized wedges and toss with the Greens and the dressing left behind in the pan. Season with Salt and Pepper to taste, and top with Goat Cheese. This salad is great hot, but makes a wonderful cold leftover that perks up a brown bag lunch, and goes great with a turkey sandwich.
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dinnerwasdelicious: Roasted Beet Salad with Goat CheeseWe love beets and it’s not because they’re the only non-potato vegetable in our January CSA. We love them because they’re earthy and sweet and super fucking tasty. They are the most glamorous vegetable and look like gems and leave behind pools of perfect deep garnet. We even admit to loving them because we’ve read Jitterbug Perfume a few times too many. Even more, we may just love them for their greens.Beet greens are not your average winter roughage. Somewhere between spinach and swiss chard, they balance being delicate and having the biggest balls in the room. They carry an earthy,  tannic weight, but are still mild and sweet like you’d expect from the thing growing out of your beets. Serve them raw in a salad or use them to replace your favorite cooking green, but our favorite application uses the entire vegetable. The irrepressible sweetness of the beet brings out the sharper tang of the green, while the oxalic acid in the greens amplifies the tender, almost creamy, texture of the perfectly roasted beet.Roasted Beet Salad with Goat Cheese 1 bunch Beets, no larger than than 2” diameter, with Greens 4 tbsp Olive Oil, plus more for roasting the Beets 2 tbsp Balsamic Vinegar Salt and Pepper, to taste. 2-4 tbsp Goat Cheese Serves 2-4Preheat your oven to 400 degrees and fill up a large bowl (or your sink) with cool water.Separate the Beets and Greens from their stems. Place the Greens in cool water to hang out and get clean. Give the Beets a good rinse to remove any sand or gross stuff.Loosely wrap the Beets in aluminum foil. There is absolutely no need to peel or trim them at this point, so don’t. Those things will slide right off once cooked, kind of like roasted red peppers. Place your aluminum foil packets on a baking sheet and roast the Beets until they are easily pierced by a knife, usually about 30 minutes.After the Beets have roasted, allow them to cool on your counter until you can touch them without burning the shit out of yourself. This is a good time to begin preparing your Greens. Give them a good swish in the cool water, dry thoroughly, and roughly chop into pieces that you can easily fit into your face. Heat 4 tbsp of Olive Oil in a small saute pan, and cook down the Balsamic Vinegar for a few seconds until it’s bubbly. Toss in the Greens into the pan for a few seconds, until they start to wilt, and remove the pan from the heat.Once the Beets are cool enough to handle, wipe the nasty gross peel off with a paper towel and trim away any remaining squiggly ends or stalk. Cut the Beets into bite-sized wedges and toss with the Greens and the dressing left behind in the pan. Season with Salt and Pepper to taste, and top with Goat Cheese. This salad is great hot, but makes a wonderful cold leftover that perks up a brown bag lunch, and goes great with a turkey sandwich.
Zoom

dinnerwasdelicious:

Roasted Beet Salad with Goat Cheese
We love beets and it’s not because they’re the only non-potato vegetable in our January CSA. We love them because they’re earthy and sweet and super fucking tasty. They are the most glamorous vegetable and look like gems and leave behind pools of perfect deep garnet. We even admit to loving them because we’ve read Jitterbug Perfume a few times too many. Even more, we may just love them for their greens.

Beet greens are not your average winter roughage. Somewhere between spinach and swiss chard, they balance being delicate and having the biggest balls in the room. They carry an earthy,  tannic weight, but are still mild and sweet like you’d expect from the thing growing out of your beets. Serve them raw in a salad or use them to replace your favorite cooking green, but our favorite application uses the entire vegetable. The irrepressible sweetness of the beet brings out the sharper tang of the green, while the oxalic acid in the greens amplifies the tender, almost creamy, texture of the perfectly roasted beet.

Roasted Beet Salad with Goat Cheese

  • 1 bunch Beets, no larger than than 2” diameter, with Greens
  • 4 tbsp Olive Oil, plus more for roasting the Beets
  • 2 tbsp Balsamic Vinegar
  • Salt and Pepper, to taste.
  • 2-4 tbsp Goat Cheese


Serves 2-4

Preheat your oven to 400 degrees and fill up a large bowl (or your sink) with cool water.
Separate the Beets and Greens from their stems. Place the Greens in cool water to hang out and get clean. Give the Beets a good rinse to remove any sand or gross stuff.

Loosely wrap the Beets in aluminum foil. There is absolutely no need to peel or trim them at this point, so don’t. Those things will slide right off once cooked, kind of like roasted red peppers. Place your aluminum foil packets on a baking sheet and roast the Beets until they are easily pierced by a knife, usually about 30 minutes.

After the Beets have roasted, allow them to cool on your counter until you can touch them without burning the shit out of yourself. This is a good time to begin preparing your Greens. Give them a good swish in the cool water, dry thoroughly, and roughly chop into pieces that you can easily fit into your face.

Heat 4 tbsp of Olive Oil in a small saute pan, and cook down the Balsamic Vinegar for a few seconds until it’s bubbly. Toss in the Greens into the pan for a few seconds, until they start to wilt, and remove the pan from the heat.

Once the Beets are cool enough to handle, wipe the nasty gross peel off with a paper towel and trim away any remaining squiggly ends or stalk. Cut the Beets into bite-sized wedges and toss with the Greens and the dressing left behind in the pan.

Season with Salt and Pepper to taste, and top with Goat Cheese. This salad is great hot, but makes a wonderful cold leftover that perks up a brown bag lunch, and goes great with a turkey sandwich.

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