This weekend I went on a little trip for 3 days with my boyfriend. We went to see a basketball game and do some other touristy stuff. I brought quite a bit of food with me. We were staying with friends so microwaves & fridges were available, and we traveled by car so space wasn’t much of an issue. I packed a little cooler with yogurt, meatballs, chicken and artichokes, almond flour brownies, and squash. I also brought some bananas, applesauce, fruit & nut bars, and finally some oatmeal (for my boyfriend). The food stayed decently fresh the whole time and I had plenty to eat. We also had a couple delicious meals during the weekend that I thoroughly enjoyed since being on SCD has let me eat a lot more meat.
Our first dinner was Peking duck. They roast a duck until the skin is all crispy and serve a few dishes from it. There is a dish with duck skin with a bit of meat, which you roll up in a little crepe with cucumber and sauce. I just had the duck on its own with a bit of sauce (sauce probably not SCD legal). The next dish was duck and vegetables chopped together and fried. This was delicious too. Finally they serve duck soup with the bones plus a bit of meat. Having been to Beijing for true authentic Peking duck, this meal came extremely close to the real thing.
Our next delicious meal was Korean BBQ. The table is set up with a grill in the middle of it. You are given plates and plates of raw meats that have been marinating all day (marinade probably not SCD legal). Beef strips, ribs, chicken, salmon, pork, squid, liver, anything you want. You cook your own meats on the grill and it is an all you-can eat place, so you end up spending a lot of time there. They also serve appetizers that are mostly vegetables, potatoes or tofu. I stuck to the meat. It was good.
I tried liver for the first time ever at the BBQ place. It was much better than I thought! It tasted like meat. Everyone I ask about liver says they hate the taste of it, but really the only difference I found between meat and liver was the texture, not the taste. The texture is sort of chalk-like and soft. I’m hoping to cook something this week with the liver I got (for free) with my beef order from my local farmer. I’ll post something about it if it turns out alright.
I recently found your blog. My two teenagers and I have been on the SCD since July ’07, but I don’t blog about it much.
I was wondering how about the sauces at the restaurants (on the duck and BBQ Beef.) Were they SCD legal? I’m always looking for tasty sauce recipes.
Hi Sherry,
No I don’t think the sauces were legal. But with the options being All-You-Can-Eat Sushi or Korean BBQ, I think the Korean BBQ wins over in terms of being closer to SCD. I think most of the meats were marinated in soy sauce with spices (and a ton of salt). The salmon and white fish came without marinades so those were legal.
The duck meal I had with sauce again was probably soy-sauce based. I took probably the equivalent of 2 tsp total of sauce (it was separate in a little bowl).
I’m working on figuring out some sauce recipes. Specifically an easy BBQ sauce for the summer grilling season. I’ve seen some BBQ sauces which look overly complicated. I also want an easy honey-garlic sauce for doing stir-fried chicken. I used to buy one but it has sugar in it (and strangely enough, no honey!) For now I seem to rely on SCD ketchup as my sauce for meats.
Have you tried Tandoori chicken? Raman Prasad has a recipe for it in his first book. I think of that basically as a sauce to dump on chicken and put in the oven.
Thank you, Kat. I’ve been meaning to buy R.P.’s cookbook, as I have heard he does some good Asian sauces, etc. Guess that is what I need to do! I’m anxious to try some of the recipes you posted, too. Right now, I’m having a lot of fatigue, and so our menu consists of broiled meat and vegetables. But one can only do that for so long. Thanks again.