In the business meetings I’ve attended, I’ve enjoyed the company of Ms. Marjorie. She cooks for the meetings… and she’s one of the investors and officers of the company I’m consulting with. One time she brought with her a nice hot pot of Korean beef stew short ribs. Reminded me of my very young age when we would eat out at a Korean food chain called “Kimchi”.

This recipe is not paleo diet. It’s got soy sauce and sesame seeds. Of course this isn’t raw paleo diet for sure. But it can be a nice addition to my children’s meals. And I can get better ingredients for healthier results.

Here is Ms. Marjorie’s text to me:

“I buy ribs (cut into 2 or 3 parts). Cut an incission or poke holes and sprinkle brown sugar. Marinate for 2 to 3 hours. After put minced garlic, chili powder, soy sauce and sesame oil. Marinate overnight.

Fry until golden brown, add water until all meat is covered. Bring to boil. Simmer until soft. Check for taste… along the way add soy sauce or sugar to taste. Add shiitake mushrooms, carrots, leeks. When ready to serve – add egg strips and sesame seeds.

Enjoy!”

First thing I will modify is I will be using raw honey because that’s what we got. I got fresh shiitake mushrooms this evening. I lack leeks.

I think I’ll marinate tonight and see it cooked tomorrow. No school tomorrow, signal #2. Good time to experiment with the kids.

Update: 10:30pm

I had finished putting cuts on the ribs and marinated them in raw honey as shown below.

I got the condiments and mixed them together:

• 1/2 cup fermented and brewed soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ground dried cayenne pepper
• 2 bulbs native Ilocos garlic

As shown below.

I tried tasting in my hand some honey and the mixed concoction above and yes, it tasted just like the Korean beef stew I know. Ha. Now I’m thinking of just making this sauce raw and served as a dip for the children to enjoy raw beef or raw liver… hmmm…

Before 12 mn I will be mixing in the condiment concoction with the beef ribs and put the entire thing in the refrigerator.

Tomorrow morning we cook this as stew.  Probably begin 7am.

P.S. As a note to how OPULENT this dish is:

• The beef short ribs I bought at Farmers Market in Cubao this evening came from premium cattle auctioned in Batangas.  It cost 220 pesos per kilo.
• The raw honey I used is farmed raw honey from Ilocos Norte – 1 bottle of that size cost around 250 pesos
• The garlic is native garlic from Ilocos Norte – cost in Farmers market is 280 per pesos per kilo
• The soy sauce is fermented and brewed. That big bottle cost around 200 pesos in the super market.
• The dried and ground cayenne pepper I bought in Ifugao province cost 60 pesos
• The premium sesame oil came from South Korea and cost 220 pesos.
• Special plastic container for the beef, the sealable type
• I don’t know where the sesame seeds came from or where the shiitake mushrooms came from… I just bought them in Farmers Market
• These will be stored in a modern refrigerator that runs on electricity.
• Tomorrow we will be using a stainless steel pot, imported stuff.
• We will be stewing it with charcoal underneath, the charcoal came from Batangas at 250 pesos per sack
• The charcoal stove is a cheap cement and reinforced bars design bought in our local wet markets

I’d just like to stress how ridiculously opulent this dish is.  How this kind of dish is only available in this modern 21st century global trade and modern transport.  And I haven’t mentioned the tools we take for granted like measuring cups and utensils.  Plus how I got this recipe by SMS text and verified the measurements of the condiments on my home personal computer with LED wide screen connected to the DSL internet and searched Google and viewed a couple of recipes written by other people around the world.

Opulent is the word.  We are spoiled opulent.  Makes me appreciate just eating beef simply raw by itself… and it turns out much much healthier, in fact curative.

My first born son is sick again of something that gives him a lot of hard stuck mucus / phlegm in his chest and makes it uncomfortable to breath deeply. He’s got a slight fever and he has no energy. Must be some germ going around. I caught it too, but my raw paleo diet super powers are holding.

While the boy is sick we put him on a rawish paleo diet. In fact yesterday I put him on just raw fruit only for detox. And today we allowed him some fish tanguige ceviche / kinilaw and seared lamb chops. My son has this ultra craving for seared lamb, seems like this is what his body needs. Lamb is ultra expensive for me, 2x the price of beef. So this evening I had to tell the entire house hold that only this boy eats the lamb I bought.

His seared lamb has some condiments to make it “taste better”. Olive oil, ilocos garlic, salt, pepper, basil leaves. It is seared 5-10 seconds per side. He likes eating his lamb with his bare hands and teeth.

My wife has agreed with me to put the boy on full time rawish paleo diet. Our son will be giving up rice. Even he himself has admitted realizing the futility of his eating rice because he does not digest rice well… just like me. When he eats rice with his meat, his digestion suffers, he wakes up with un-digested food in his tummy.

My first born son realizes that he’s probably just like me. Not the same as his younger brother who has powerful digestion powers he can digest rice and meat combos just fine.

I can now see how we can fatten up our son with a rawish paleo diet. We got lots of raw wild honey sources. Sure fire way to fatten him up. Eat more frequently. 5 times a day. Digest with ease. Juice the vegetables. Rare meats.

This child of ours is the sickliest. He got the colds now but his 2 other siblings are untouched. And whenever he’s sick he gets deathly sick. Good thing my wife and I are well armed and experienced with this. Aside from the pyroenergen, the cough elixir, the mercurious vivus, valda pastilles, my wife this morning nebulized our boy with saline solution.

My wife knows this kind of case very well as she says she used to suffer like our boy did. Only during her youth, she was pumped full of antibiotics every time. That was the technology in the 1970s.

So here’s to a new future for our 1st son on full time rawish paleo diet. We hope to fatten him up real soon.

Iron-fortified rice is in the news. Allegedly to help children overcome iron deficiency. Since in the studies “they” made where they got anemic students, they gave them rice + meat and made sure that the meat was of LOW IRON content for 5 days a week for several weeks. Some with plain NFA rice. Some with NFA rice plus FeSo4 and some rice with FeP80. Lo and behold with blood tests later they declare that the children who had rice that was supplemented / coated with FeSo4 and FeP80 had higher iron content in their blood. And this “study” gives “them” the green light to promote the contamination, the pollution, the mixing of rice with chemical “iron” FeSo4 and FeP80 coated rice sold at “low prices” to the masses of people.

What an ugly study. Do parents intentionally give low iron meat / “ulam” to their children at ALL meals?

Foods high in organic iron / human compatible iron are easy to acquire and cheap.

Mollusks and clams are staple foods and should be staple foods several times a week. Clams / halaan have the highest B12 content. You can eat them raw. You can lightly boil them in a pot until they open and then stop the fire. They taste great by themselves. They are highly nutritious and they are cheap.

Grass fed beef liver and grass fed goat liver are staple foods and should be eaten once a week. A few slices is all it takes. Pan seared served with onions is a staple common dish. Do not overcook as the liver will taste bad… and only when it is overcooked does liver taste bad… overcooking is a mortal sin most Filipinos do to meat… idiocy.

Real fertilized eggs. We get duck eggs. They are called “special”. We get them at the raw live balut traders in the wet market. Eaten raw, sunny side up or boiled. Delicious.

Kamote tops is another easy, common and cheap source of iron. You can just put it on top of steaming hot rice and it softens enough to eat, or dip in soup. For maximum effect, that is medicinal enough to cure dengue fever, merely pound a few raw kamote tops for juice and add some water. Drink a glass full. Iron to the max.

Then there is the food staple called RED MEAT. It is RED because of iron? Of blood? Sear it a little only. And has anybody heard of dinuguan? Lots of cooked iron there in dinuguan… right?

THINK! Do you actually want some anonymous company polluting your RICE? Have you ever heard that it is important that your staple RICE be PURE? The PURITY OF RICE, your staple food is at stake!

Isn’t the original intent of eating rice is it has to be as pure as possible? You plant the rice in your plot of land. You harvest it as palay. The palay you bring to a rice milling machine or you pound it yourself. This is now “bigas” which you cook into rice / “kanin”.

But NOOOOOO…. nowadays… all that various palay from different plots, from different countries, with different qualities and inferiorities are milled in the big wholesale rice wholesaler places in Bulacan and MIXED into different commercial “brands” with chemical FRAGRANCES added… oh a rice insider told me this.

I once brought home PURE rice. A single variety. 160. Fed the kids. Did not tell them anything. I got home and 3 children were just so passionately ecstatic about the NEW RICE I never once told them about. They tasted the difference IMMEDIATELY. The taste of PURE rice as originally intended by our ancestors is something to be passionate about. This is why they labored over pure rice so much more than they do over easy to plant kamote.

I wonder who profits in this new rice polluting scheme? Who supplies chemical / inorganic “iron” FeSo4 and FeP80? What I do know about reports of regular chemical / inorganic “iron” supplements is that it can cause extreme constipation. So who will be selling a lot of laxatives in the future? How many children and adults will be constipated? No one knows.

Iron-fortified rice… another pollutant to be wary about when eating out. Going to be sold “cheap” in the markets. Expect the turo turo to be lapping it up for profits. Pure rice I get direct from Nueva Ecija costs me 40 pesos per kilo for binhi 160 plus my car transport costs. How do you expect that iron-fortified rice can cost so much lower? MAYBE they use lower quality binhi, or old palay, or imported low cost rice or whatever combination they can get… make your best guesses.

You do what you want with your kids. And I will do what I want with my kids. I will get pure rice for my kids… organic pure rice is best… and give them high organic iron content real animal and vegetable food.

I say no to iron-fortified rice for my children.

Kids were complaining they were getting sick of beef. How about lamb? Lamb shoulder was good 2 weeks ago. I invited my 2 younger children with me to the supermarket. We found lamb shoulder again, but expensive, 364 per kilo and full of bones. I saw some lamb chops, 574 per kilo, but more meat in them.

We get 1 pack and went over to pay at the cashier. Cashier registered 2 items, 1 costs 574 pesos and a second 1 said free… buy 1 take 1? Yes. Oh my. All 3 of us ran towards the meat section again, we got 3 additional packs. Each pack is 2kg so we in total checked out with 8 kg of lamb chops.

At home of course I ate my lamb chops raw. The children were allowed to sear their lamb chops for 10 seconds each side.

Very good lamb chops. We all ate a lot. My older son didn’t bother with scissors, teeth and fingers are the way to go, especially in those crevices in the bones. I had to eat the crevices of the bones the kids left… didn’t want one bit wasted.

The entire extended family had seared lamb chops for dinner. Delicious. Everyone loved it.

Lambchops are good for paleo diet. No rice needed, no rice wanted. Comes with good energy giving fat.