Before I get to that secret ingredient (or even to the no-cook tomato sauce that will change your life, I promise you), let me set something straight, for the record: This isn’t actually my no-cook tomato sauce. It belongs to my friend’s mom Peg, or Mrs. Schultz, as I still call her some 30 years later.
Amelia and I were friends and so were our moms, something I never quite understood. It was an unlikely pairing. Mrs. Schultz was everything my German mom was not. She had short, spiky hair and butterfly glasses, wore Birkenstocks and crazy patterned running tights — outside the house. (Mind you, this was in the ’80s and well before the advent of Lululemon and the era of Athleisure. It was long before Birkenstocks were cool the first time around.)
She also told us if we smelled, let us take baths with Howard the dog, and didn’t get upset if we made a big mess in the kitchen. My mom’s kitchen, as far as I could tell, miraculously produced meals with not a splatter nor a spill. For this reason — and because Mrs. Schultz worked as a caterer — it was at the Schultz’ home beneath a bright blue neon sign that said “Let’s Eat” that I learned to cook.
Plastic wrap is a silly thing to have a strong opinion about, and yet us editors at Kitchn have one. You see, there’s one brand of plastic wrap that our food editors buy for their own kitchens, where they test and develop all of our recipes. And it’s the same brand that we use in our photo studio kitchen.
What brand is it? Keep reading for the big reveal.
Fun fact: It’s also Ina Garten’s favorite plastic wrap, which she’s been sure to point out in her recent cookbooks.
Roll over Amsterdam, because California is about to have an entire town dedicated entirely to weed. Cannabis tech firm American Green Inc. just purchased the town of Nipton, and say they hope to create the country’s “first energy-independent, cannabis-friendly hospitality destination.” Located near the Nevada border, a century ago Nipton was a thriving gold mining […]
There’s no wrong way to enjoy bacon. You can eat those crispy strips out of hand, crumble them to top salads, and layer them on sandwiches, but perhaps my favorite way is to wrap bacon around everything from corn on the cob to dates, to tenderloin. If bacon speaks to your soul, don’t wait a second longer because these five foods are even better when wrapped in bacon.
Aluminum foil is a pretty cool kitchen tool. It can be molded to any shape and can completely block moisture and air if you fold the edges properly. And you can use it more than once. That’s right — more than once!
We’re not just talking about the fact that you can usually recycle it with the rest of your empty cans and jars. We’re talking about the fact that you can recycle the same piece over and over again in your own kitchen.
For today’s edition of Dear Mark, I’m answering four question. First, are collagen peptides just as effective as bone broth or other collagen sources? Second, how should I choose between IFing or sleeping like a baby using pre-bedtime nutrients that may impede autophagy? Next, I explore whether you should be making dog bone broth (it’s not what you think, so don’t worry about that). And finally, what are some of my favorite pork bone broth recipes?
Let’s go:
Nicole asks:
Hello – I am wondering if anybody has any opinions on the Pacific Organic Bone Broth one can get at Costco. I’m skeptical it is the “good stuff.” Also, do collagen peptide powders offer the same benefits?
I haven’t tried the Pacific broth, but a good rule of thumb is to look at the protein content on the label. If it’s high, you can assume it’s high in collagen.
Collagen peptides appear to have many of the same effects as broth or straight collagen or gelatin powder. They should. They’re made of the same stuff, only more digestible.
Collagen peptides improved body composition, increased fat free mass, and boosted strength in sarcopenic (muscle-wasting) older men. No, collagen amino acids don’t directly contribute to muscle protein synthesis, but they are protein-sparing—when you eat collagen/gelatin/collagen peptides, you need fewer amino acids from more androgenic sources to get the same effect.
Peptides certainly work. But so does straight-up collagen or gelatin (or bone broth, for that matter).
Stefan M. wonders:
Hello, Mark! I have a question. I’m a fan of the IF protocol, but I like to eat a tablespoon of honey, of coconut oil, and drink a big mug of bone broth 30 m – 1 hr before sleep.
It knocks me out good. I’m following your suggestions for sleep!!
The problem is that my schedule is most compatible with a eating window from 8 AM to 12 PM, so say I drink the bone broth at 9 PM; I fear it could affect the autophagy effects of fasting.
Are the quantities mentioned going to break fasting-induced autophagy? If so, how could I make it up, if I still drink before bed because it’s so helpful?
Should I try to make a compromise or, say, add 2 daily-long fasts a week; or one 5 day-long fast a month, or whatever, for enhanced autophagy? What would be most effective?
If I cyclically switch between a carb-loaded crossfit training period (high stress and high energy requirements) and a more relaxed ketogenic weightlifting training period (maintenance rather than constant pushing), what’s the best course of action for each scenario?
On the hierarchy of health decisions, sleep trumps almost everything else. If a spoonful of honey, a mouthful of coconut oil, and a big mug of bone broth are the key to getting you 8 hours of solid sleep a night, it’s worth giving up a compressed eating window. And besides,bad sleep kills autophagy.
You could try introducing one intervention at a time. Try the broth alone at night for a week. Try the honey alone at night for a week. Try the coconut oil alone at night for a week. You may not need all three to get the desired effect. Broth alone could do it.
As to the last question:
I find keto-based strength training works very well with both a compressed eating window of 6-8 hours or occasional 24-hour fasts.
For CrossFit, don’t fast every day, but make sure your fasts fall on days you don’t train. A fast could be a full 24-hour one or a compressed eating window.
I don’t think 5-day fasts are necessary. It sounds like you’ve got your ducks in a row. You’re sleeping well, training regularly, dipping into keto—you’re promoting plenty of autophagy. Just not convinced a 5-dayer offers anything special to someone like you, except maybe as a feat of endurance and courage and fortitude.
Which is important, too.
Pippa asks:
I have a question- my butcher sells bag of bones for $2. They would be perfect for broth making, however they are labeled “dog bones” and are not stored cold (they just sit in a trolley in the middle of the shop). Would they be safe to use for broth making?
I wouldn’t risk it.
Bobby Walker asks:
Any pork bone broth recipes out there? I have about 12lbs of pork bones but haven’t had a clue on what to do with them.
Thanks in advance.
I like a simple Asian pork broth.
Put bones in pot, fill with water, bring to boil.
Dump out the water, save the bones. Clean them under running water, making sure to remove as much blood as possible (use a butter knife or chopstick).
Add them back to pot with fresh water, a big wedge of smashed ginger, some green onions, and that’s about it. Maybe a few cloves of garlic.
Simmer or pressure cook until the resultant liquid gels. Season with salt and/or tamari sauce.
Another pork broth I’ve enjoyed is a rich brown one.
Roast the bones plus some onions, carrots, garlic, and tomato paste at 400 for 40 minutes, or until dark and golden brown.
Add contents of roasting pan to pot, cover with water.
Deglaze roasting pan with big red wine, about a half bottle to a bottle’s worth. Keep the heat on so help break down the alcohol.
Add deglazed scrapings and a bay leaf to the pot.
Simmer or pressure cook until gel occurs.
Vastly different from the more delicate Asian-style pork broth, though. Keep both around for different purposes.
Thanks for reading, everyone. Take care!
Be sure to help out down below with any answers you can expand on.
If you’re still eating cold cereal every morning, you’re missing out on what is arguably the best meal of the day. When your eyes are still droopy and your brain is still foggy, there’s nothing like a warm and filling breakfast to turn things around. What you eat for breakfast can set the tone for the rest of your day.
In a breakfast rut? I asked nine awesome bloggers to share the most popular recipe on their sites so you can get some inspiration. Prepare yourself for pancakes, burritos, French toast sticks, and cookies — yes, cookies.
Despite your best intentions to eat lunch at a respectable hour, work has a way of getting busy. You know how it goes: You’re on your way down the hall, headed back to your desk, where you have a zoodle salad waiting for you. But then, oh hey, Sue from Operations wants to snag you for a sec. And then Anna just has one quick question. And then, look, it’s time for your 2 p.m. status meeting. By the time you actually sit down to eat, it’s 4 in the afternoon!
That’s why, whether or not you have an office fridge, you need a lunch box that’s sure to keep your contents cool. Because, let’s face it, there’s not always room in that oh-so-messy common-use fridge. (Or if it there is room, it’s because someone spilled some sort of soup goo and no one wants to put their food in the puddle.)
We all want to be more eco-friendly, but if you have a small apartment and zero to limited outdoor space, it’s hard to do things your friends with big houses and backyards do (i.e., having an elaborate recycling setup, a huge garden, a large composting bin, and the like). But with this countertop food compost bin, you can go green without sacrificing a ton of space in your tiny kitchen.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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For today’s edition of Dear Mark, I’m answering four question. First, are collagen peptides just as effective as bone broth or other collagen sources? Second, how should I choose between IFing or sleeping like a baby using pre-bedtime nutrients that may impede autophagy? Next, I explore whether you should be making dog bone broth (it’s not what you think, so don’t worry about that). And finally, what are some of my favorite pork bone broth recipes?
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Me 'n Wilson
