Dave Samojlenko

  • Bang-Bang Servo Diet (aka Steve Ward Diet)

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    dsamojlenko

    Here is my version of the Bang-Bang Servo Diet (Excel Spreadsheet, 51Kb)

    Via this article on Kottke.org linking an article by Philip Greenspun where he talks about The Steve Ward Diet:

    In the 1980s Steve Ward, a professor of electrical engineering and computer science at MIT, described a sure-fire dieting scheme. “All that you need for my diet is graph paper, a ruler, and a pencil,” Steve would explain. “The horizontal axis is time, one line per day. The vertical axis is weight in lbs. You plot your current weight on the left side of the paper. You plot your desired weight on a desired date towards the right side, making sure that you’ve left the correct number of lines in between (one per day). You draw a line from the current weight/date to the desired weight/date. Every morning you weigh yourself and plot the result. If the point is below the line, you eat whatever you want all day. If the point is above the line, you eat nothing but broccoli or some other low-calorie food.”

    The hand-drawn version would look something like this:

    steve-ward-dietthumb

    I like this “diet” because it’s not really a diet per-se.  There’s only one rule – if you’re on target, eat what you want.  If you’re above your goal for the day, eat light (although he doesn’t mention it, I assume I can add “and/or exercise more” to the equation).  Every day you get feedback on how you’re doing, and you can adjust your daily routine as needed.

    Of course now there’s an iPhone app that can help you track your progress in place of the graph paper and pencil, which looks pretty sweet.  I also came across this Excel spreadsheet that will help you plot your progress.

    That spreadsheet didn’t quite do everything I’d wanted it to, so I went ahead and created my own.  I’m not much of an Excel guy, but I like to play when I get a chance, so I’ve included it below in case anyone else would find it useful.

    One thing I added is a field that gives you your instructions for the day – pretty straight forward, if you’re under your target it says “EAT NORMAL”, if you’re over your target it says “EAT LIGHT.”  I didn’t really know what to do when you’re right on target, and I presume for simplicity’s sake it should probably just say “EAT NORMAL,” but I thought it deserved slightly different treatment for some reason, so it shows up in a different colour and says “MODERATE.”  That may or may not be useful, but whatever.

    I’ve also made it printable.  My thinking is that in the mornings I get out of bed and head straight for the scale.  I need to record that number right then or else it won’t get recorded, so I like to keep a printout of this chart and a pen on my nightstand.  This way I can record it and even without plotting it on the graph, I can see if it’s above or below my target for the day and figure out the instructions myself.  Later on I can go record the numbers in excel for posterity, and to see the pretty lines that get drawn.

    Feel free to grab the spreadsheet below, and if you have any suggestions or improvements, throw them in the comments.

    Bang Bang Diet (Excel Spreadsheet, 51Kb)

    UPDATE: I made a Google Sheets version of the Bang Bang Diet

    UPDATE:  Also check out The Line Diet – a web-based version that looks great!

  • Makin’ Bacon Part 2: The Cure

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    Eric Rochon

    Originally posted on FineDiners.ca

    fridge_bacon

    Well things have been so busy in and out of the kitchen, I haven’t had a chance to sit down and write the follow up to Makin’ Bacon.  Now that I have some spare time and have peaked your interest with the Sci-fi smoker, here’s the follow up.

    I should have written this article first, as this was actually the first step, leading up to the Makin’ Bacon DIY smoker, but that article was way more fun.  As discussed in the previous article, we purchased the pork bellies from Lavergn Western Beef in Navan Ontario – this place is a must stop for a foodie!

    The whole process of making bacon starts with the curing process.  The meat should be coated in salt and other spices and stored in the fridge for 7 days.  We broke our bellies down into different sized cuts and stored them in large ziploc bags with different cures in them.  The meat should be turned over every day to ensure a proper cure.

    On the 7th day, remove the bellies from the cure, rinse them off thoroughly under water and let air dry in the fridge for 12 hours – this drying process will form what is called the pellicle, a tacky film that will allow the smoke to adhere to the meat. This is a crucial step in the making bacon process.

    We tried several different spice combinations for the cure.  We did a BBQ blend, a sea salt and maple blend, black pepper and thyme, and a final combination of kosher salt, brown sugar and maple syrup.  This last one was the most successful in my opinion.

    Finding the proper ratio is the tricky part.  On our first attempt we tried 2 parts salt to one part sweet – this batch turned out way too salty.  The second crack at it we tried a 1 to 1 ratio, but we found the end product was not salty enough.  In the first case, it is possible that all we needed to do was spend some more time rinsing the bellies after the curing process, but I’m not sure.

    We have yet to try another combination, but I suspect something in between will get us where we want to be.  Since we use an outdoor cold smoking method, we won’t be able to try this out again until the winter – which of course in Ottawa, is never that far off…

  • Bluesfest Day 12: The Dead Weather

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    dsamojlenko

    So Bluesfest is all done for another year. I haven’t had a chance to write up the last couple of days yet, but here’s a video of The Dead Weather performing on the last day, a highlight of the festival for sure.

    Now I gotta get back to my summer reading!