Thursday, November 29, 2012

Read something interesting the other day (over at this site).

If you throw a stone in a pond, the wave travels at a certain speed. If you make a sound in the water, the "wave" travels much, much faster than the wave generated by the stone.

The reason is that the wave created by the stone is a transverse wave; the energy is being passed along at right angles to the direction of the wave, so you get that up and down motion in the wave.

Sound is a compression wave (longitudinal), so the energy is passed along in the direction of the wave, hence it's much faster and more efficient.

What if gravity and light were the same way?

We know how fast light travels (about 300,000Km per second). We used to think gravity didn't have a speed, it was instantaneous. We have now been able to measure gravity, so it does take time, just not very much. They estimate that gravity "waves" travel about 20 billion times faster than the speed of light.

So imagine this if you will: The vacuum of space is actually filled with particles called neutrinos. What if neutrino's were the medium in which these waves travel? Gravity would be a "compression" wave, hence it travels much faster, and light would be a transverse wave, so it's not only much slower, but it would resolve the issue that light is both a particle and a wave that science has been struggling with for a hundred years.

Just a theory right now, but seems to fit a lot of facts, and doesn't "not fit" anything we can find yet.

Mind. Blown.

Sunday, November 25, 2012

Healthy Fried Chicken

Well I can't take the credit for is one (that goes here: http://thedomesticman.com/2012/05/15/gluten-free-southern-fried-chicken/ ) but this is the best tasting, juiciest, crispy-skinned chicken I've ever made at home.

Ingredients:
Chicken pieces
Buttermilk
Gluten free general purpose flour
Paprika
Salt
Pepper
1 pound lard

Steps:
Wash and paper towel dry the chicken pieces.
Put into a deep dish or pot and add enough buttermilk to cover the pieces.
Put in the fridge for at least three hours (recipe says overnight, 3 hours worked for us).

Take the chicken out of the fridge about 1/2 hour before you're ready to fry and let it drain on a colander in the sink. Chicken needs to get up to room temperature.
Put the lard in a cast iron skillet and melt it on medium heat. You might have to turn the heat down a bit if it starts to smoke.
Turn the oven on to 200 and put a cookie tray in there to hold the finished pieces and keep them warm while you cook the whole batch.
On a larger bowl (plate works too) mix some gluten free flour, salt, pepper and paprika. This is pretty much to taste so it might take some experimenting.

Once the lard is heated, coat a few pieces in the flour mixture and put into the pan. Cook for 10 minutes, then flip and cook for 10 more minutes. The internal temp must get to at least 165F, but this produced well cooked pieces for us.

Once the pieces are cooked, tamp dry on a couple sheets of paper towel en toss onto the cookie tray in the oven. Repeat for the rest of the pieces.

Possible modifications: next time I might try it with two pounds of lard in a larger pot so I can cook the pieces in 10 minutes instead of 20.

Like I said, the chicken from this was in. Cred. Ible.

So why is this healthy? Well if you follow the Paleo movement you would know that lard is about the healthiest fat out there, and with this recipe you get lard and the crispy chicken skin, both very healthy fats.

Wednesday, November 21, 2012

Creamy Ginger Chicken

Okay, just to not confuse this with the ginger chicken you'd get from a Chinese restaurant, I'm calling this "Creamy Ginger Chicken". Because it's got ginger. And chicken. And, you know, cream.

Made this last night, and it got rave reviews from the crowd.

6 small chicken breasts, diced
1 - 8oz block of cream cheese
2 cups milk or cream
3 tablespoons fresh crushed ginger
1 tablespoon fresh crushed garlic
2 tablespoons lemon juice
Salt & pepper to taste

This is a two pot recipe:

First, in a small pot, put in the cream cheese and milk, and put it just below medium. (Melting cream cheese is a chore, and I still haven't figured out the best way to do it). Add the lemon juice. This helps break the cheese down, but once it starts heating up you're still going to have to break out the whisk to make it nice and smooth.

Then in a larger pot (or wok) heat up a couple tablespoons of your favourite oil (I use odor-free coconut oil), then toss in the ginger and garlic. Let it cook on medium for a few minutes until it softens. Toss in the diced chicken breasts and cook thoroughly.

When the chicken's cooked, drain it, then pour in the cream cheese sauce.

It's pretty simple. We added some bacon bits, but it didn't actually add anything to the dish, but you should experiment!

If you're looking for a side dish, we went with a pasta salad like this:

1/2 bag gluten free (corn) pasta noodles (such as rotini or macaroni)
1 1/2 cups of mayonnaise (you could use miracle whip, but why?)
1 tablespoon dry mustard
1 tablespoon pepper
1/2 tablespoon celery salt
1 tablespoon onion powder
1 teaspoon garlic powder

Cook the pasta, mix everything else in a bowl. Drain the pasta and toss with the mayonnaise sauce. Not low carb, but yummy nonetheless.