First, I have to say that I did deliver on my promise to complete the Whittle My Middle every other day. Yesterday I was a little slow, but got it done. I was so sore from boot camp. Here are the numbers I put up:
- Front plank: 60 secs
- Side plank: 60 secs each side
- Torso twists: 25 reps
- Plank ups: 10 reps
- Boat pose: 20 reps
- Bicycle: 2 sets of 30 reps
- Side plank w/ twists: 10 reps each side
Last night I had a really cool meal prepared by a friend. I know its odd to describe a meal as “cool,” but I had never seen this method in action before: Beef in a Salt Crust.
This isn’t the actual beef but I think she made it based on an Alton Brown recipe, so the pic is from his recipe. Basically, you beat egg white until they are frothy, add some herbs (fresh from her garden!), and a TON of kosher salt.
It looks crazy to dump all of that salt on a perfectly good piece of meat! After it bakes for ~20 mins, the salt hardens into a crust. When it’s done, the salt breaks away and you are left with your beef. It was soooo cool to see and the taste was delish. Not too salty!
Boot camp #2 tonight. I may have to break out the running pants for the first time this season – it is finally feeling more like fall outside today!
That was a tasty dinner 🙂 although I was using Tyler Florence’s recipe. I wonder what difference the flour in Alton Browns recipe would make?
ah! i knew the flour part wasn’t right. 🙂
maybe the flour is what makes it rock solid? or that’s what you have to add if you are wrapping the meat?
Yeah wonder if it would make the crust harder. I might have to try alton’s recipe sometime.