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Serious Cocktails: The Gin Boomlet
Oh, yes, Bluecoat indeed!
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Ah, straining the mozz is a great idea. How do you go about that?
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
How about the sauce? We use San Marzanos, crush them up, throw in some salt/pepper, olive oil, a little oregano and tomato paste (perhaps a touch of sugar), and give it a whaz in the food processor.
We use a pizza stone and our pizzas take about 5 minutes total, in an oven that's probably around 500-550. We do put the fresh mozz (not buffalo, which just isn't worth the price) on last on our margheritas, but it still always gets watery.
So a little more flour might give us a puffier crust? Even on a stone? If so, I'd like to try it. Otherwise, our pizzas are pretty darned good.
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Recent Comments | Response to Comments
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
If you've never lifted before, agree that I highly recommend a trainer, particularly one that believes in the importance of establishing core strength and proper movement before delving into general weight training. For anybody in the Pittsburgh area, I recommend this fellow.
I am firmly convinced that weight training significantly altered my metabolism, and if you do it right, I assure you will lose weight and improve your overall health with a sustained period of weight training.
Serious Cocktails: The Gin Boomlet
Oh, yes, Bluecoat indeed!
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Ah, straining the mozz is a great idea. How do you go about that?
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
How about the sauce? We use San Marzanos, crush them up, throw in some salt/pepper, olive oil, a little oregano and tomato paste (perhaps a touch of sugar), and give it a whaz in the food processor.
We use a pizza stone and our pizzas take about 5 minutes total, in an oven that's probably around 500-550. We do put the fresh mozz (not buffalo, which just isn't worth the price) on last on our margheritas, but it still always gets watery.
So a little more flour might give us a puffier crust? Even on a stone? If so, I'd like to try it. Otherwise, our pizzas are pretty darned good.
Ed Levine's Serious Diet, Week 63: Do All Doctors Want to Be Food Writers?
I, too, have had serious reflux problems and it's definitely been associated with chest pain and shortness of breath. Since I've been taking Prilosec the correct way - one in the morning before breakfast/coffee and one before dinner - the difference is pretty dramatic.
Coffee is clearly the biggest driver of my reflux, but I only have one cup a day, and really need it in the morning, so I can't give it up.
As for weight loss, have you tried any weight training? I've been doing it now for about 2 years - after losing a good bit of weight by just reducing portion size, eating more frequently, and lots of cardio for two years straight - and while I have not developed lots of bulging muscles (which I chock up to part genetics and part that I'm not hammering down lots of protein), I've definitely toned up. I also think it's helped to alter my metabolism, because muscle burns calories far more effectively than fat.
In any case, if you haven't tried it, I highly recommend it. I actually enjoy it.
Cooking from the Glossies: Balsamic Pork with Shallots
Have to recommend against Costco meat. I know it's cheap, but from what I've seen of the labels on the meat there, it's all factory farm meat. I like Costco for many things, but meat is not one of them.
Rocky's Crown Pub in San Diego
The burger I had at The Linkery in San Diego last spring -- a grass-fed burger, mind you -- was the best I've ever had, hands down.
How Well Will the Obama Administration Handle Food Issues?
Clearly, addressing the economy is the #1 issue that must be addressed immediately.
However, to say that "food issues" can wait is to be extremely short-sighted. Pollan laid out just how important food issues are to the economy, to national security, and to the environment in his "Farmer in Chief" essay in October '08 in the NY Times.
Read that essay, carefully, and you can better understand that many of these issues cannot wait for 4 more years to be addressed. But Obama has shown little inclination, even before the economic crisis, to seriously address them.
For example, Obama talks about needing to address global warming, but has never once mentioned the biggest contributor to greenhouse gases: the gazillions of cattle on huge factory farms. His comfort with industrial agriculture is disturbing to say the least.
'Top Chef' Season 5, Episode 7: Toby Young Rocks
I kept saying to my wife that Eugene keeps confusing creativity for cluelessness. Let's assume it was some of other sort of (nonrevolting) fettucini: a tomato-basil sauce??!! Would that be Progresso or Hunt's?
And, no, Jamie does not remind me of Scarlett J. in the least, except that they are both female. The similarities end there.
Overall, there does not seem to be one chef in this group that appears to be scary talented. Some have talent and can pull off a really good dish, but none have demonstrated a consistent ability to dazzle, unlike in past seasons.
I need a really impressive chicken or pasta recipe, please...
This braised chicken dish - http://www.foodandwine.com/recipes/braised-chicken-with-olives-and-sweet-peppers - is no doubt in the top 5 of all meals we have made at home, and considering how much my wife and I cook and the type of food we often cook, I'd argue that says a lot.
Not only that, but it's fairly easy, can be cooked a little ahead of time and reheated, goes fantastically with some good bread, a well-prepared salad, and a crisp white.
In fact, we're probably making it on Sunday. I can't wait.
Is Panettone the New Fruitcake?
I look forward every year to some freshly made panettone from Enrico Biscotti in Pittsburgh's Strip District. Oh, toasted with a little butter and some coffee from La Prima Espresso around the corner. Mamma Mia. LOVE the idea of using it for french toast. That WILL happen this year.
Win a Free Organic D'Artagnan Turkey Here!
Yeah, that potato gratin with the porcini and marscapone sounds ridiculously good!
Tonight Is National Men Make Dinner Night
Um, is this, like, 1960 or something?
Come on in 'The Kitchn'
We leave ours out in a covered butter plate, and one stick may be out as long as a week.
We recently switched to these big, round hunks of butter from an Amish farm - akin to the butter you often see Jamie Oliver using. Only leaving a bit of it out at a time, but hopefully there's no huge difference that will lead to some sick people in our household! :D
Serious Eats and Neighborhoodies Think Ups T-Shirt #1
I went with green shirt and orange graphic.
Cook the Book: 'A Platter of Figs'
It seems that here in western Pa., leeks are a very late summer/early fall veg. And, once they start showing up, I pick them every week from my CSA and find some way to use them, either in a frittata or just slowly braised in some butter and olive oil to serve as a bed for a grass-fed steak or pieces of roasted chicken.
But my favorite thing is to use it in various soups, particularly in the old standby, potato and leek soup. Usually top it with some snipped chives or some tarragon. THAT is fall to me.
An Open Letter to Alice Waters and the Good Folks at Slow Food Nation
Don Luis, your comment, IMO, is misguided, in that my experience has been that, by and large, it's the small food artisans that rely most heavily on "good, clean, and fair" food. The fact is that many people still don't have time to cook, to plant gardens, to make "slow food" an integral part of their life, but there is a small but growing bunch, even those who are not among the elite, who will support independent restaurants, bakeries, coffee shops, etc. who they know source their food from farms and purveyors who do represent what slow food is all about. The two - the artisan baker and the movement to get people to learn more about where their food comes from and how it is produced -- are often inextricably linked.
ciordia9 makes some excellent points, but to me, it seems like Slow Food seems to rely very heavily on high-end events to bring in resources. I realize that this is just the beginning of a movement, but once you get that elitist tag, it's hard to shake.
An Open Letter to Alice Waters and the Good Folks at Slow Food Nation
I could not agree more. Tell me what would be more effective at growing the Slow Food Movement: a big organic food party in San Francisco where attendees can yet-again bow at the feet of Alice Waters and, not to mention, that will get drowned out in the news by a big-arse storm about to hit New Orleans, a presidential candidate about to announce his V.P. pick, and another who just came off a historic speech. OR taking all of the money (not to mention time) put into that party and, instead, using it in the form of business loans to small, artisan bakers who use ingredients from local farms, grants to help farm markets with marketing and other services, or for young farmers starting organic farms to help get them through those first few years.
I could think of about 20 more better ways to use that money and effort to help promote slow food on the local level, where you are most likely to get the greatest bang for the buck. Because that help is not going to arrive any way else. In Pa., for example, the Governor's office actually had the temerity earlier this year to crow about giving a whopping $75,000 to help farm markets across the ENTIRE state with things like marketing, buying equipment, etc. Yet the city of Pittsburgh -- which is smack in the middle of a whole host of small farms within 50-60 miles that produce beautiful organic produce, grass-fed and pastured meats, etc. -- is spending $400 million on a tunnel that will go a few hundred yards under the river from one pathetic tourist destination to the sporting stadiums. Talk about your priorities.
I'm thankful for Slow Food Pittsburgh, because it does a great job of supporting and promoting local farmers and purveyors of artisan foods. But the parent organization needs to reconsider its priorities and get back to the grassroots.
Sandwiches at Primanti Brothers: Pittsburgh Between Two Slices
In my college days, I was a kielbasa and cheese kind o' guy. But upon returning after many years away and fine tuning my palate a bit, I'm a pastrami and cheese guy all of the way.
In my experience, I've never had undercooked fries, but one offs happen. The slaw, as was noted earlier, is dominated by vinegar and lots of pepper, and is not creamy in the least. I had a sandwich at one of the locations in the 'burbs and the slaw was almost sweet, which was unfortunate and I'm going to guess intentional.
Next time in Pittsburgh, make it a full morning in the Strip, starting with an espresso or cappuccino at La Primo Espresso (brush up on your Italian before you arrive), perhaps a biscotti at Enrico's Biscotti Company around the corner, a bloody Mary at Roland's (if not a fan, then they have a great beer selection); a starter sandwich, a banh mi that rivals, if not surpasses Primanti's, from Lucy's sidewalk cart; perhaps a fish taco from Penn Avenue Fish Company to cleanse your palate, followed by some more walking and browsing of cheese and bread and pasta at Pennsylvania Macaroni Company, capped off by a sandwich at Primanti's, chased by a PENN PILSNER, Pittsburgh's best beer by far (Iron City, while a sentimental favorite, is swill and undrinkable).
Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil
Oops. Typo. No "v" in Genoese. Hit "post" too quickly. My apologies.
Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil
I also made this and reached the exact same conclusion. Needed more pine nuts, perhaps a bit more salt. It just lacked punch. But, yes, combined with some goat cheese on a slice of toasted bread would be good.
Actually, there is a standard Mario recipe from "Simple Italian Food" that calls for hazelnuts and crushed red pepper into which you mix some goat cheese when mixing with the pasta. Fantastic.
To be honest, the thought of butter in a pesto kind of makes me queasy. Not sure why. Our usual pesto, which I'm making this evening to have as part of the traditional Genovese way with green beans and thinly sliced potatoes, is just the traditional with pine nuts and either parmesan or, if I'm feeling randy, pecorino romano.
Grilling: Porterhouse Steak with Blue Cheese Butter
Funny. I am so over grilling steaks. Seared in a screaming hot cast-iron pan and then dumped into an oven on broil for about 3 minutes, with appropriate resting time afterwards, is just unbeatable to me these days. Deglaze the pan with some red wine and toss in a bit of butter for a quick sauce, and oohhh ooohhh...
washington, dc. local dish?
The best crabs are probably at Cantler's, in Annapolis, and that's a haul. There is plenty of good Thai in D.C., but the best I had was at Duangrats in Bailey's Crossroads in Va.
If you're a sushi fan, I highly recommend Sushi Taro in Dupont Circle. Sushi Ko always gets the raves, but my experience was always that the sushi was equivalent, but the relaxed atmosphere and quality of service at Sushi Taro was far superior.
For a Babbo like experience, which I don't think you can necessarily find in D.C., check out Tom Sietsma's dining guide on the Wash Post Web site - http://www.washingtonpost.com/wp-srv/cityguide/features/2007/dining-guide.
City Zen gets all the raves these days, but moved away a while back and have never been.
Paula Deen Is Trying to Kill Us, Part 5: Butter, Mayo, Whiz Cheese Spread
In that case, ultraviolet79, you should move to one of the neighborhoods in North Carolina near one of Smithfield's pork operations. The smell of the huge, pink waste ponds is to die for, and the workers are treated so well. Mmmm, mmm. Life-threatening pollution and worker cruelty, a tasty recipe indeed!
Paula Deen Is Trying to Kill Us, Part 5: Butter, Mayo, Whiz Cheese Spread
Paula Deen is a truly reprehensible person. She promotes the products of Smithfield, one of the countries largest operators of pig CAFOs, and she encourages people to make crap like this. Glad that the Food Network promotes the hell out of her. Very responsible.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
to those who suggested mark rippetoe and stumptuous - these are great sources for beginning weight lifters! smart, sensible and no-nonsense weightlifting advice with a focus on technique. i haven't read starting strength but i've meant to.
as a sort-of-new weightlifter, i've found rippetoe's youtube videos for basic exercises (squat, deadlift, etc.) invaluable! i also really like the way he talks, incidentally. he has the cadence of a really good, perceptive teacher. it's weirdly soothing to me.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
Congratulations on your success so far! I have been on my own crusade to slim down, and have found yoga to be invaluable. If you find the right kind of class (ie. power, ashtanga, vinyasa yoga) the workout can be very intense for cardio and muscles. It's a good way to work and stretch all of your muscles, rather than concentrating on a few major groups. Also, it's brought me a much closer awareness of the state of my body: what it needs and what it doesn't. Ultimately though, find a workout/class you enjoy or it will never last!
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
"A recent article in Time magazine actually said that excercise does not help you lose weight and that it is all diet. "
BTW, this article has been debunked 10 ways from Sunday. The author is totally wrong, didn't do any research, and based his conclusions on the fact that he used exercise as an excuse to eat junk afterward because he "craved" it. Exercising is NOT an excuse to go out and eat fries and ice cream and cake. If you are hungrier after lifting weights (and I'm always ravenous) eat HEALTHY foods, and make sure you get a good bit of protein in after your workout - when your muscles are most receptive to metabolizing that protein for strength and muscle growth.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
All over - full body workouts with free weights or body weight. Skip the machines - they isolate muscles, which isn't optimal.
Check out a book called The New Rules of Lifting. I used to and it changed my entire way of thinking about weight lifting and exercise (I'm female, btw).
Squats, lunges, pushups, chinups/pullups, dips, presses ... those are the kinds of things you should be doing.
Make sure you give 48 hours to recover after each workout. You shouldn't be working every single day - you need recovery time.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
I am surprised and delighted to see several other commenters recommend Crossfit.com before I even had a chance to do so. Crossfit is my religion. Forget paying attention to your weight, Ed - just try it for a few weeks and you'll marvel at the way this program turns you into a superhero.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
@dmcavanagh - WOW thats awesome!
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
I lift weights 4-5times per week, have been doing so for 3 years. At 57, I'm the strongest i've ever been in my life. There's a sign in my gym that says "I workout so that I will be better at the things I like to do". Hope this motivates you to give it a try.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
I love P90X. I don't do the food part, though. But the workouts are great.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
if you're not a member of a gym, i'd second the jillian michaels suggestion. you do need to invest in some free weights, but her workouts are GREAT. you WILL be sore the next morning, but think of it as a good thing! if you can get yourself to stick to the 30 day shred routine, good for you - her 'no more trouble zones' dvd is also fantastic. i saw a difference in my arms within a matter of weeks. the dvds are usually between $8-10 on amazon. give it a shot.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
I love weights. They make me feel strong and capable. I love the progression and the victory of being able to move up in weight. I love the way it's made me look. I love being able to lift heavy things.
No way around it, though, lifting weights has made me gain weight. I'm carrying at least 5-10 pounds, maybe more, of muscle weight that were I to stop lifting (and probably running... my body builds muscle from any kind of movement) and listen to the associated decline in appetite, would be gone with literally negative effort.
There IS an increase in appetite that comes from weight lifting. It makes me ravenous. I have no desire to lose weight, so it's not an issue, but I don't think I would be able to cut down on food and continue lifting at my current level. I've had days where I eat light, go to the gym, and nearly pass out in the middle of a workout. It's a matter of priorities. For me, it's a no brainer. I'll take an extra ten pounds, looser pants, a ravenous appetite, and being way, way stronger than the average girl. But if your goals are measured by your scale alone, then weight lifting is not going to help you meet them. Muscle is denser than fat, so you can gain weight while losing size - my brother for example is technically 10-15 pounds overweight, but has a 28 inch waist. It's ridiculous, and quite impressive.
If you do want to start lifting, a lot of gyms offer a free basic personal trainer session when you sign up. That can be great for learning your way around the machines and free weights. Generally, free weights are better for getting more muscles involved, since you have to stabilize as well as lift. Machines are easier, since they restrict your range of motion to what you're supposed to be doing. You don't want to use so much weight you're hurting, but you do want to be tired at the end of each set - have just enough left that you can do the last rep without breaking form. It really is best to have a trainer or experienced friend walk you through at times, since while weight training is amazing for muscle, bone, mindset, metabolism, sense of accomplishment, it can cause injury if done wrong.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
i just started a kettlebell training program, and i love it so far. it's lifting heavy things but still manages to get and keep my heart rate up, so it feels like i'm getting weights and cardio from the same exercise and thus have to spend less total time exercising.
while i do think it has effected my metabolism somewhat, it's not in a way that promotes weight loss. it basically just ups my appetite in accordance with how much i'm lifting/swinging. but i think there are enough other health benefits that i'm not really concerned with that.
most experts on weight training agree that it's very difficult, if not impossible, to both gain muscle and loose fat at the same time. muscle gains always come with a little bit of fat gains and fat loss almost always means a little bit of muscle loss. serious bodybuilders alternate between 'bulking' and 'cutting' cycles, but for the rest of us that seems sort of unnecessary and unpleasant.
though it's primarily geared for women (in a no-bullshit way that is unlike most weight training resources geared towards women), stumptuous.com is a really great resource for anyone interested in starting with weights. it demystifies things in a really helpful way.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
goooOOOOO ED!
haha I was blessed with a healthy metabolism, but I eat fresh in good portons...and like you: I sort-of dread the word "excersise"
LIke you said: being physically active doesn't mean working-out per-say: I like floor excersises, my stationary bike and cardio. Cardio is a good weight loss tool that can be made fun. You can do the DVD's (its a good starting point) but once you know the basics you can put on whatever music you like, dance to it with a combination of the cardo moves. you look pretty funny doing it but I swear it works.
Weights can help you loose weight if they're in small amounts combined with cardio. It's a simple way to make your cardio more challenging.
large weights might add bulk, but there's nothing wrong with a little tone-age. you're wife probably wouldn't mind LOL
Keep up the excellent work, your stories inspire so many people ED.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
@jive, you can certainly read a lot of conflicting information these days about diet, exercise and nutrition.
what i took away from that time article was to be wary of the increase in appetite that high intensity exercise causes. since then i have stopped telling myself that i could have a three course dinner with a rich dessert because i had worked out, and have been more realistic {and much more spartan} about my intake. i've also started making sure i take something low calorie but filling, like nuts and fruit or vegetables, for after my workout so that i'm not inhaling the first thing i come across when i leave the gym {which would be a slice of pizza or a bagel}. as a result my clothes have become much looser in a short period of time.
the photos of me before and after i started exercising regularly are so different, it's amazing. the before photos show a puffy, pasty, overweight person, the recent ones show an energetic, healthy, glowing, toned one. one person looked at a before photo on my fridge {kept there as a reminder not to open it too often} and asked who she was. that's good enough for me.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
A recent article in Time magazine actually said that excercise does not help you lose weight and that it is all diet.
Ed, saw you at the Karen Demasco party the other night and you looked pretty svelte haha.
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Hi,
Can anyone help me convert this to standard measurements.
Ingredients
3.75 pounds Tipo "00" flour
1 liter warm water
0.1 ounce fresh yeast
2.1 ounces salt
0.7 ounce sugar (optional)
Having problems with the OZ measurements to Teaspoons. Please help, have been experimenting with recipes four dough and would like to try this one...
Thanks
Todd
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Great article. Roberto is a nice man, I wish him all the best.
Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil
Totally agree about pestos, fell in ove w/them this summer!!!! Made a garlic scape pesto that I then used as the base for a sauce...Will try this one!!!!
Photo of the Day: Pasta in a Waffle Cone
I come from Korea.. It's awesome there, but I CAN'T believe somebody put PASTA in a WAFFLE CONE. That's just dang hillarious.
Photo of the Day: Pasta in a Waffle Cone
sadly, you have to eat this with a fork and the cone gets all soggy because of the steam. it's an interesting concept, but not one that was totally thought out.
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
Just got back from NY weekend and my first pizza at Keste. Truly great and I will be back! In the spirit of home oven shortcomings here is my solution: First turn on (gas) broiler with rack up high and let it heat up the oven a bit. Then toss the stretched dough with tomatoes into a screaming hot dry cast iron pan on the stove top. Immediately start laying on the mozz, basil and oil. In no time it's ready for the oven to finish it off in about a minute. Although there's pan involved, it's more like a genuine pizza, than any pan pizza you've had...
Sandwiches at Primanti Brothers: Pittsburgh Between Two Slices
I have lived in Pittsburgh all my life and I cannot understand why people love Primanti's. The sandwich is very dry from the french fries.
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
@Alberto
Hi! I've used a v. similar recipe (less salt, less yeast) and it worked OK.
1/3 tbsp=1tsp=~3g which is around the 0.17% mark
Actually that's high, because the recipe calls for fresh yeast. For IDY you should use less.
Anyway - I'm sure it will be fine. It will probably rise sooner than you might expect so keep an eye on it!
Cheers,
FP
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
@FP - Thanks, I tried this recipe last night. Have you tried it yet? It turned out a little denser than I am used to. Right now it is sitting in my fridge because I was afraid of it drying out while I am at work so we’ll see what it looks like when I get home. It definitely seemed like a lot of salt when I was mixing and the yeast seemed minimal. I was using dry yeast. If I am reading this correctly then it would only be about 1/3 of a tablespoon. I added more, probably because I was scared, and it could be why my dough seemed heavy. Did this amount of yeast sound correct to you? Could too much yeast make dough heavy and dense? My previous recipes were far from perfect but I used at least a tablespoon for a similar amount of flour and water.
Thanks and Forza Pizza!
-Alberto
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
@Alberto
Many people use the fridge for convenience and because the temperature is regulated. Neapolitan style is often fermented at a 'cool' room temperature (60-70F) but the choice is yours.
Always keep the dough covered.
FP
Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio
This is a very interesting string. There is pizza knowledge flying around everywhere. Could you help me with another topic? I was wondering, what is the best fermentation environment? After you make your dough, do you stick it right in the fridge, or do you just leave it out and cover it, or neither? Ive had dough dry out on me many times and its depressing. Any insight would be appreciated.
Thanks and Forza Pizza,
Alberto
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About Fillippelli the Cook
Website: http://lustybit.blogspot.com
Location: Pittsburgh, PA
About: Medical writer and foodie; do a lot of cooking and more recently have developed a real interest in local food issues and the formation of food policy.
Favorite foods: Too many to list
Last bite on earth: Can't imagine picking just one.
If you've never lifted before, agree that I highly recommend a trainer, particularly one that believes in the importance of establishing core strength and proper movement before delving into general weight training. For anybody in the Pittsburgh area, I recommend this fellow.
I am firmly convinced that weight training significantly altered my metabolism, and if you do it right, I assure you will lose weight and improve your overall health with a sustained period of weight training.