The CQ Diet

Bardot_bikiniCalculations of daily hours gained as a result of liberation from thoughts about sex and food: 16.

Could you imagine finding an extra 16 hours a day?

We were experimenting with the CQ Time and Pleasure Management System (TM) and set its parameters to the problem .The result: the CQ diet. Comprised of a single meal daily, each of which requires 2-5 days to prepare, the CQ Diet guarantees a culinary experience as rich in fats and flavors as it is intellectual nourishment. Emotions, class biases, and physical desire: CQ has grabbed all food anxiety by the throat and reengineered it on your behalf in CQ's exclusive Once Daily Repasts.

ODRs: Slow Food ethics for Thin Thigh Lives.

*please note: measurements and cooking times largely approximated. we don't do pastry for a reason.

short hand may include the following:

T = tablespoon
t = teaspoon
c = cup
h2o = water
S&P = salt and pepperOlives
evoo, extra virge = extra virgin olive oil

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CQ Breakfast: 3G's at 3

Breakfast is perhaps our favorite once-a-day delight. This one, with grapefuit zest, roast pork, a poached egg and even greens covers all the bases. To be served at either 3 (am or pm) only.

1. The brine: in hot water, dissolve .5 cups sea salt & 3 tablespoons sugar. Add to 3 cups of cold water and mix with .5 teaspoon cracked peppercorns, 2 fresh and crumbled bay leaves, 1 teaspoon thyme. Emerge a 5 pound Kurobota pork loin and marinate in fridge 2-4 days.Pink_pig

2. 4 hours before serving, remove from fridge. Drain and pat dry meat. Smash 4 garlic cloves, 2 inches grated ginger and the zest of one organic grapefruit with salt and pepper. Poke the pork with a sharp utensil, then rub and stuff holes with your triple-threat 3G mash. Tie up the loin in kitchen string, weave the net with fresh rosemary, sage and thyme and let stand 30 minutes. You can also refridgerate this for a day or two.Garlic

3. Preheat oven to 275. In a superhot skillet doused in extra vigin, seal the loin til the surfaces are all brown, +- 5 minutes. Set on a rack, in roasting pan.

4. Douse skillet with champage (or whatever you drink while cooking) scraping up all the brown bits and set aside. Krug

5. For the roasting pan's empty moat, assemble assorted roots and alliums: skinned shallots; parboiled baby red, white and blue potatoes; Vidalia or Walla Walla onions quartered; a head of garlic with the top third lopped off. Drizzle them all with extra virge, sprinkle with some S&P, add a few fresh sprigs of rosemary, thyme and sage; then arrange the lot about your roast rack in the pan moat.

6. Cook for about 35 minutes, turn and continue to roast uncovered for another 10-15 until internal temperature reaches +-140F. Remove from oven, cover and let cool 1 hour - 3 days.

8. Wash, spin dry and lightly dress wild Rocket (aka Arugula) with warm roast juice. Plate 2-3 thin slices of pork loin over rocket bed and surround with onions and potatoes. Top with an organic, just-poached egg and drizzle with still warm roasting pan juices.

Serve with a breaksfast drink and perhaps a jar of Dijon.

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I, I & I Post-Colonial Feast: Cauliflower, Lamb and a Ribera

GaneshODR - Once Daily Repast - to be served at 2:30 am or 4:30 pm, only.

The Mediterranean and the Subcontinent may be distant geographically, but should you explore their cuisines' proximity, bridges between the two began to appear as if in a dream. Or so they did for us when we decided it was high time to merge the two. Originally, for instance, thinking ourselves quite fond indeed of Italian cauliflower fritti we'd imagined spicing an Italianesque batter with cardamom, cinnamon, cumin and our homemade garam: not far itself from a cauliflower bhaji. However the 3 sticks of butter and 6 quarts of oil in Chef Battali's recipe reminded us that since we don't own a deep fryer, perhaps another route would be best....Alora:

Couviflor a la Inde:

1. Separate 1 head of organic cauliflower into smaller-than-bite size fronds. Wash and drain.

2. Melt 1 tablespoon ghee and to this add 1 T black mustard seeds. When popped, add some tumeric and an onion finely chopped. Grate a couple few inches of ginger and stir this in a spell. Soon but not too (might it need another knob of ghee?) add 2 garlic cloves, thinly sliced (remember Good Fellas?) with a razor blade; 1-2 fresh chopped red (or green) chili(s), seeds optional; and 2-3 (boned, rinsed, drained and minced) salt-packed anchovies, imported (don't forget!) from Italy. Stir, inhale and taste.

3. Before long, add goodly shakes of cinnamon, half a cinnamon stick, some cumin seeds and the seeds of 12 cardamom pods; a dash or two of cayenne and one half teaspoon (or more) of garam masala. Again: stir, inhale and taste.

4. Should you find yourself contented thus far: add a skinned and chopped ripe tomato; a cup of plain goat's milk yogurt; the zest of one lime; and a few hearty twists of pepper from a mill. Stir (you are, we hope, using a wooden spoon) and add the cauliflower. Cook till pleasing, approximately 18.6 minutes though perhaps 24. Keep warm and to serve, add chopped mint, cilantro and lime wedges.


1. 3 hours before you want to eat, rub a rack of lamb with a very simple but delicious (SbD) dry marinade made of unequal parts fresh and chopped mint, parsley, rosemary and thyme with 2 cloves of minced garlic. Let it sit at room temperature.

2. 2 hours later, wipe the lamb of its herbs and once naked, season with S&P. Douse a skillet with oil and seal the lamb: 3-4 minutes til brown. Set aside, pour the fat (most of it) from the skillet (but don't pitch the rest!) and preheat your oven to 300.

3. Lightly oil a shallow clay baking dish and lay the browned lamb within. When the oven's toasty, pop in the lamb. Should be done before too long: 38 minutes is one guess. If you're the thermometer sort, we've found that 132 is a nice temp for still-pink.

4. Heat your unwashed and fat-slicked skillet, add a clove of garlic (thinly sliced with razor blade); the juice of one lime and half a cup of water. Bring to a boil, scraping up charred bits. Off the heat, add the zest from the lime, a dash of Extra Virge and some S&P.

5. Carve the rack, plate and slather in juices. Sprinkle with fresh chopped mint and cilantro to serve.

If you think rice and or fresh chapati in order, by all means, make them. After all, as a CQ Dieteer you're only eating once today!

CQ recommends a couple bottles of Ribera del Duero with the I, I & I Feast: India, Italy and Iberia. 1994 drinking well about now.

*shamelessly culled in a very much improvised manner from p. 208 of Paula Wolfert's brilliant Slow Mediterranean Kitchen.Grapes

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