The Inflation of “Deflategate”

By, Nick Macsata, not a journalist….

      We owe a big fat “Thank You” to the cacophony of buffoon journalists who have created the latest media created scandal to affect the minds of ‘Merica.  
    
      Truly…if it weren’t for the sanctimonious, self-righteous, yammering of the sports journalists inflating the subject of 2 pounds per square inch, we would otherwise be bored with see-sawing opinions regarding how the two teams who are about to square off in the Superbowl might actually play against one another. Rather than discuss the intricacies of the teams’ defensive schemes, offensive potential, coaching abilities, or winning potential we are instead delightfully cramming our vacuous selves with the sensationalized idea of integrity.  
    
      To use the word integrity in any part of the media’s coverage of this whole mess should actually make any intelligent person nauseous. If the media held any shred of integrity, journalists would attempt to objectively apply rational thought into the entire subject matter. I have yet to find an article on any of the major outlets (ESPN, NESN, CBS, Sports Illustrated, etc.) systemically applying an understanding to the process of game preparation. 

The facts are these:

      1) Every team in the NFL is allowed to prepare their game footballs to the quarterback’s preferences within the confines of the NFL rules.
      2) Every team in the NFL submits a number of game footballs to the referees for inspection prior to the start of the game.
      3) Game officials certify that the footballs are acceptable for game play.
      4) The footballs are transferred to the field of play in plain sight.
      5) Footballs are subject to the laws of physics.
      6) At some point during the AFC Championship game, the officials performed some action to rectify a problem with the New England Patriot’s game footballs’ pressure.
      7) The New England Patriots beat the Indianapolis Colts handily in the AFC Championship.

Here are the things that CANNOT BE TAKEN FOR FACT. The points below should be subject to scrutiny if we were to objectively review this entire affair. Unfortunately, the media is hyper-focused on none of these. Instead they are playing judge, jury, and executioner on the whole matter, and frankly I’m tired of it. I believe you should be as well:

      1) That the New England Patriots supplied game footballs for inspection at the required PSI.
      2) That the game officials performed their pre-game duties appropriately, and actually measured the PSI for rule conformance.
      3) That the game footballs stayed at the approved PSI from a heated area where they were inspected to a field of play where ground temperature is actually lower than air temperature.
    
     Anything other than the three points above should be considered farcical in nature...however the kangaroo court of public opinion has been swayed into believing that Tom Brady, Bill Belichick or their designees somehow manipulated the game footballs in some manner after they were inspected. If our friends in the media applied any logical thought, perhaps using the problem-solving principle devised by William of Ockham – otherwise known as Occam’s Razor we would find that among competing hypothesis, the one with the fewest assumptions should be selected.
    
     Applying Occam’s Razor would lead to this – Tom Brady selected 12 game footballs, he likely did not check the PSI, they were likely either slightly underinflated or just at the minimum at the time of his selection, but they felt right to the quarterback. The game footballs were then likely given to the Game Officials who also felt them, but did not likely check the PSI with a gauge (a not-uncommon practice in the NFL). During the game, the footballs likely lost additional pressure due to the laws of physics, at which time the game officials likely ‘felt’ the balls were underinflated. The game officials then likely rectified the problem. 

     There you have it, no conspiracy, no cheating, just plain circumstances converging to arrive at the point where new game footballs were given to the Patriots who consequently continued to romp the Colts.
    
     That being said, the media has taken this whole affair to the latest level of gonzo, wonky, crazy ideation. They have placed our entire sports consciousness into disarray casting doubt upon the ‘integrity of the sport’ and they have only themselves to blame for the lack of it as a result.

Teriyaki Chicken ... it's freakin good.

It's been a week since I last posted...chalk it up to my thumb wound keeping me from typing.  Really just being a bit lazy; not to mention I fell slightly off the Paleo wagon this weekend by eating more than the allotted three meals "off-diet", mainly with cake.  So I'm hovering at 163lbs, but I feel fantastic.  Something I hadn't noticed until the other evening was that my sinuses are way clearer than they were before, and I haven't had heartburn for over a month!

Well, getting back on track was not too tough, as I didn't really go that far off track (again, just a few pieces of cake this weekend); if I go out to eat, I usually stick with the fish and veggies routine, and that's served me pretty well.  Chicken can be a gamble as it can dry really easily if the cooks aren't skilled...and nothing sucks more than dried out, nasty bland chicken.  So in celebration of tasty yard-bird, I cooked up some Teriyaki Chicken.  It was out of this world good.  WARNING: It is a tad "Off-Paleo" as it uses soy-sauce, but this is my version of Paleo; and in it a bit of good marinade isn't going to end the world of the cave eaters.

Please enjoy, and look forward to another post in the next few days!

Nick's Teriyaki Chicken:
1-2 lbs of chicken thighs, skinned and cut in half (I had 8 pieces after cutting)
1 fresh pineapple, cored and chunk sliced
1 green pepper chunk sliced
2 tbs walnut oil
3 tbs sesame seeds
handful of fresh basil to top
1 tbs sesame oil

Marinade:
1/4 cup soy sauce
1 6oz can pineapple juice (pure juice)
1/2 cup sake
4 crushed cloves garlic
2 tbs agave nectar (in place of brown sugar)

Whisk together marinade, place chicken parts in marinade, place in refrigerator for 4 hours.  Remove from refrigerator.  Heat walnut oil in frying pan over medium heat; once oil is hot, add chicken parts (do not add the marinade!).  Cook both sides until complete (Approx 4 mins/side).  Meanwhile, in wok heat sesame oil, once warm add peppers.  Cook until soft.  Once peppers are soft, add cooked chicken and pineapples with sesame seeds.  Stir fry until pineapples are warmed.  Add basil, stir once and immediately remove from heat.  Serve and enjoy!

I stir fry you in my wok!

Well, I just got finished cooking tonight's Paleo delight in my new wok, and despite the casualty to my right thumb...more on that later...it has been a joy to cook on.  I'm at 163lbs, but Kathy and I strayed just a little bit this past weekend as the weather lent itself to barbecue celebrations.  Temptation with ribs and brownies; mmmmmm.....

On Father's Day while out and about with my wife's father, I came across a very inexpensive wok, and am happy to say that it has been a great addition to the kitchen.  Take a look at the first meal I cooked on it last evening:


Beef Stir Fry
1lb sirloin steak cubed
1/2 fennel bulb sliced
1 eggplant cubed
1 yellow pepper cut into bitesize pieces
1 red onion diced
1 head of broccoli
2 tbsp sesame oil
1 tsp Japanese pepper, (This is a fabulous addition to your kitchen, get it at a specialty store!)
2 tbsp Lemon Pepper

Heat oil, add Japanese pepper, then add yellow pepper and onions stir fry until onions are soft.  Add broccoli, fennel and eggplant, cook until soft, stir often.  Cover between stirrings.  Meanwhile, using a tupperwear or ziplock bag, coat the beef in Japanese pepper and lemon pepper.  Once the veggie are well cooked, remove to a separate bowl, and then cook the beef to your liking.  Add the veggies back in, stir together and then, Enjoy!


Also for Father's Day, I was surprised with a new OXO mandoline slicer!  My first time using it was this evening, while I was making a warm radicchio and pear salad, and while distracted added the tip of my right thumb (which I found and pulled from the mix) needless to say, I will be using the guard from here on out.

Despite the near mortal wound, I was able to continue to cook our meal...although it didn't have the same sort of zeal as I normally would have put into it...in fact as I write now, I am contemplating killing the pain with a non paleo cocktail heavy on the bourbon.  But I digress...for dinner this evening, we had pork chops with non-sugar applesauce and a warm radicchio salad.  Wok recipes below. 

As far as the Paleo diet goes, I can say it's been a pretty easy diet so far.  The biggest challenges have been shopping for the meals, and planning ahead for lunch while at work.  The cost isn't so bad when you consider that I'm not buying lunches like I used to...but the grocery bill is higher.  All in all, I feel great, and my stomach hasn't had any issues whatsoever, in fact quite the opposite, my stomach has been GREAT on this diet...but on to the recipes.

Warm Radicchio and Pear Salad:

2 Bosch pears

1 head radicchio

1 fennel bulb

3 tbsp sesame oil

4 cloves garlic

7 figs

2 cups of spinach leaves

Turn grill onto medium high.

CAREFULLY slice the radicchio and fennel on a mandoline, or slice by knife.  Peel the pear and thickly julienne.  Heat the sesame oil in a wok on medium high and add the crushed garlic cloves.  Allow the garlic to become aromatic; add the fennel, radicchio, and spinach.  Using tongs turn until wilted.  Add the figs and pears, stir until pears are warmed, remove from heat.

Coat two 1 in thick pork chops with walnut oil, then generously apply fresh ground pepper to both sides.  Cook on grill, 5-6 minutes per side, depending on your grill.

Serve with applesauce.

I hope you enjoy these Paleo dinners!



Polonesian Paleo Delight

Seeing as summer finally decided to roll into New England yesterday (funny, it is June and the Bruins just won the Stanley Cup...Hockey in June just seems wrong) I fired up the grill for some good old grillin'. 

I'm down to 164lbs and feel absolutely great.  No cravings, sleeping well, and exercising without fatigue.  A lot of people balk at the idea of giving up breads and pasta...I have to say, besides chocolate cake and brownies, I'm not hungry for that sort of food after starting this.  My next post will talk about how to plan/prepare for the eating this way while working a regular job...

For this recipe, I marinated two pork tenderloins overnight.  Suffice to say the end result was absolutely delicious.  We ate the meal family style with another couple off of a platter, and there was plenty of food to go around. 

Recipe:
Marinade pork tenderloins overnight in refrigerator in a mixture of:
1 cup whole/fresh Pineapple Juice (if from can ensure 100% juice, without sugar added)
1 cup Fresh Squeezed Tangerine or Orange juice. 
1/4 cup low sodium soy sauce
1/3 cup white rice vinegar
1/2 fresh red onion, diced
1 tsp cinnamon
1 tsp nutmeg
1 tsp green asian pepper
3/4 tsp ginger
3/4 tsp coriander
1/2 tsp ground cloves
1/2 tsp red pepper flakes
1 tsp fresh ground black pepper

Note:  I use zip-lock freezer bags and remove all the air and then turn at least twice for the marinade.

Oil the grill using coconut oil.  Pre-heat your grill to medium.
After the pork has marinated, pull from zip-lock bag and let stand while preparing:
1 fresh pineapple sliced and cored
3 plantains peeled and cut lengthwise

Using coconut oil, lightly coat one side of the sliced pineapple and the flat end of the plantains.

Using cloves put fresh bing cherry halves into the pork using cloves for taste.

Cook the pork until complete, approximately 15-20 minutes, turning at least twice. 

Pull the pork from the grill, place pineapples and plantains on grill for approximately 5-8 minutes, cook until warmed through and grilled on one side.

Slice pork diagonally, and serve on platter with cooked pineapple and plantains, and Enjoy Paleo!

Recipe for Cioppino! Nutrition data and Cost included. Three weeks in...

It's been three weeks since starting this new way of eating.  Starting at 178lbs, with fatigue, I now am happy to share that I weighed in this morning at 165, we've been eating well and feeling great. 

For the recipe below, I'm including my costs, based on the shopping I did at Whole Foods for cost (for the fish, clams and mussels) as well as a nutritional table on the meal.  We enjoyed the meal with another couple and had leftovers.

Macsata's Cioppino:
This is my Paleo version of an age-old traditional Italian seafood stew.  We like a little spice, and since we're not eating salt, the herbs and pepper add plenty of flavoring to it. 

Cost:  $29.54 and we fed 4 people with leftovers! That's under $8 a person for a great meal. Enjoy Paleo!

Ingredients:
1lb mahogany clams in shells
1lb mussels in shells
1lb large shrimp, peeled and de-tailed
1lb white fish cut into 1 inch pieces (Cod, Haddock, Hake)...I used Cod as it was on sale
1 jalapeno pepper diced with seeds intact
1 red onion diced
3 large tomatoes chopped
1 yellow bell pepper chopped
5 cloves pressed garlic
1tsp red pepper flakes
3tbs extra virgin olive oil
Handful of fresh basil chopped
Handful of fresh oregano, thyme, sage chopped
1 cup dry white wine
1/2 cup dry red wine
3tbs tomato paste
dash of tawny port if available




Instructions:
In a large pot heat the olive oil, add garlic & red pepper until fragrant.  Add the onion, pepper and jalapeno, stir and cook until the onions are translucent.  Add the tomatoes, paste, wines and oregano, thyme and sage.  Bring to boil, then reduce to simmer on medium/low.  Cook for 23 minutes.  Add clams and cook for 5 minutes; check after 5 minutes to ensure the clams have opened.  Once opened add the fish and shrimp.  Cook for another 3 minutes.  Add the mussels and cook 3-5 minutes; until they are opened (discard any unopened mussels or clams).  Serve immediately, with chopped basil on top.

Nutrition: Data from nutritiondata.com

Paleo on the Road

I travel all the time for work.  I'm usually gone two or three weeks out of the month, at conferences, visiting sites etc.  All of this travel wreaks hell on my diet, not to mention sleep and exercise. 

But to focus on how/what to eat while traveling, I can report that even after traveling into Haiti I was able to stay well fed on a modified version of the diet.  I did stray once, and had some white rice...but that's only because the chicken came with it...and even then I only had a few bites.  Being in the Army, and at an Army camp in Haiti, my choices were obviously limited.  The rule of thumb to follow here is to eat the salad and greens, and any fruit and then stay away from the starches...check out what was served...oh yeah, I took a pear on the way out of the chow hall as well:

Seeing as the beans are legumes, I stayed away from them...I ate the chicken and the salad and was pretty full.  Cases like this are not frequent, but they occur. 

More frequent challenges occur with the travel days themselves.  As I find myself in and out of airports, where good food is already a scarcity, it can be a real challenge (to eat paleo) that is complicated by an overabundance of really unhealthy foods.  This week I returned from a trip to Indianapolis, where I was able to stay on diet by eating fruits and salads, and at dinner usually having a fish entree or chicken.  However, when my flights were delayed, and I ended up in the Hell on Earth terminal at Chicago's O'Hare Airport, my hunger was tempted to be assuaged by things like Nathan's Hot Dogs, McDonalds, and a multitude of fast food nightmares.  After searching for some time I was lucky to find a Berghoff Cafe (Terminal 1), where they serve fresh roast beef sandwiches...and tomato/onion salads.  I asked the server if I could just have the beef and a side of salad and voila:

Some pictures of the meals I had while on travel this past week:

Taco flavored chicken on top of greens, with guacamole.

Chicken and veggies that are typically found at a conference buffet.

Oysters!  Any good restaurant can give you this paleo healthy treat.

Fresh snapper and shrimp.  Note, I thought it was a spinach side, but it was a black risotto which I had to pass on...but c'est la vie on paleo...the fish was fantastic though.

Overall, life on the road presents its challenges; but I really believe if you have the conviction and discipline to want to eat healthy, it absolutely can be done.

Since starting...

Since we began this new lifestyle several weeks ago I have experienced an increase in energy...significant also as I have eliminated caffine and sugar from my normal eating/drinking.

The biggest cravings I've had have been for salty snacks such as chips, but those cravings have been short and infrequent.  When I began this diet, I weighed in at 178 lbs, and am already down to 168.  Ten pounds in a few weeks with an abundance of energy isn't bad at all! 

The few things that have been a bit problematic with the diet though are how in my opinion it was not an easy to start diet...in other words, we had to plan for this to be successful.  We also had to change our food shopping habits, and I have found that our grocery bill has gone up; more on that as I track our purchases etc. in the upcoming blogs.

As far as the meals go, they have been great.  I've attached a few pics of the meals we've enjoyed below.  One thing that has been great is that Kathy found a great way to make a fantastic chicken using coconut oil and nuts:

Recipe:
1-2 lbs of chicken breasts cut into "cutlets"
3 tbs of coconut oil
1/2 cup pistachios (unsalted)
1/2 cup almonds (unsalted)
fresh herbs (I used sage, marjoram, parsley and thyme)
2 Bell peppers
3-4 Portabella caps
Lemmon pepper
Black pepper
1-2 Tomatos
1 Cucumber
2 Tbs Flax Oil
1 Fresh Lime
1/2 cup dry white wine

Directions:
Prepare all cutting first!  I can't overemphasise this enough...I think too many people start cooking and aren't prepared to turn on the stove because all their veggies etc aren't cut!
-Cut the chicken into 3-6 cutlets approximately 1/2-3/4" thick
-Using a food chopper or processer grind/mix the nuts and herbs and pepper to taste
-Slice the vegetables as desired
-Pat dry chicken and coat with the nut mixture put onto cutting board or seperate plate
-Heat two skillet pans over medium
-Add coconut oil to both pans
-Place peppers and mushrooms into one pan, stir and then turn to simmer
-Pan fry the chicken in the coconut oil, approximately 4-5 minutes per side
-After turning the chicken add the wine to the veggies and stir, then cover again...season with pepper to taste.
-Meanwhile, combine flax oil, and lime juice and whisk until combined, pepper to taste.  Add any herbs you like to this.  Toss with the tomatos and cucumbers.

Enjoy!