michael s
(Michael S)
#1
TEASPOON of all-fruit-nosugar jam. Try unflavored Greek yogurt for a
change. It has double the protein of regular yogurt and fewer
carbohydrates.
NEW ABS DIET SHOPPING TIP #10:
Know your proteins, vegetables, and fats.
As we learned in George Orwell’s Animal Farm, “All animals are equal,
but some animals are more equal than others.”
Well, the same goes for fish, nuts, beans, spices, and chile peppers.
There’s a hierarchy of ingredients for achieving certain culinary goals.
And some foods simply have more nutritional value than others. To help
guide you as you prepare your shopping list, we offer the following
comparison charts for at-a-glance assessment.
CUTS-O’-BEEF DECODER
BOTTOM SIRLOIN: These steaks are somewhat tougher than top sirloin and
tenderloin.
BRISKET: From the chest region, it’s rippled with fat and can be tough if
not marinated. Good for slow-cooked barbecue.
CHUCK: From the muscular shoulder, it’s tough but flavorful. Used for
ground hamburger and whole for pot roasts.
FLANK: Used for London broil, it’s tough with lots of connective tissue
but delicious grilled. Slice across the grain.
PLATE: A tough, fatty cut from the front belly. Sold as skirt steak or
hanger steak for fajitas or onglet, the French bistro steak.
RIB: This is where the rib-eye roasts and steaks come from. This is a
well-marbled, tender cut of beef.
ROUND: The large hind leg muscles. Produces rump roast and round
rump steak for slow-cooked recipes.
SHANK: Used for soups and stews, this is a tough, sinewy, but flavorful
