3 and 1/2 months into CF/Paleo, I often feel strapped for time, being that I now spend much more time every week working out at the box, grocery shopping (I hit 4 different stores to save money and to get the "good stuff"), and prepping meals.... (more)
A chest freezer full of grass fed meat saves me time shopping!
Umm, it's my first time making chicken broth. I used the carcass from a roast chicken. That came with the neck wrapped in plastic. Is it OK that the neck is bloody? Also, can I use the cooked chicken skin in the broth? Afraid it's too late,... (more)
Tonight, I had the most amazing steak ever. Thick, New York strip, medium-rare, local grass-finished and it was absolutely the most tender, butteriest steak I have ever had in my entire life. I cannot say enough about this steak; it was... (more)
Last night I tried my hand at banana bread made with coconut flour and they came out great (the bf thought they were a little dry, but was still impressed considering that they had no flour)! I'm now hooked onto paleo baking! Can anyone tell me... (more)
Many moons ago I remember running across a simple random Paleo meal generator... uh, thingy. It was basically a table of meats, veggies, and I think spices, and the idea was to pick one thing from each column and toss it in a stir-fry, and voila,... (more)
I feel really stupid for asking this....but I've never cooked chicken any way other than grilling or baking a whole one! I am defrosting a chicken breast in the sink. What should I use to season it and how should I cook it? Cut it up and sautee it... (more)
so, im trying to eat liver. im not a big fan, or at least i have not been in the past but i DO like liverwurst and pate. i just got back from my farm where i scored 2.5 pounds of pastured chicken livers. but i have no idea where to start! how... (more)
My wife and I wanted to expand our limited range of veg selection and bought some kale and boiled it and it was totally inedible, soooo bitter. How does one eat kale and WHY if it's so bitter. Perhaps our kale was just SUPER bitter for some reason. (more)
I made deviled eggs based on the recipe on MDA earlier this week and they were fantastic! I ate several right away, but decided to save some for breakfast the next day. I left them on the counter to finish cooling before popping them in the... (more)
I've seen in several cookbooks that beef liver should be soaked in lemon juice for an hour or two before cooking to remove "impurities". Since I have no idea what the chefs are talking about regarding "impurities", I don't know if I'm just... (more)
Something I've been wondering, is there still a benefit to using raw cream in hot coffee? I checked with a thermometer and the coffee starts out around 170F when I put the cream in, but sometimes I microwave it back up to 180F. My two options are... (more)
Hi, does anyone know how much of the cooking fat (coconut oil, butter, etc) gets consumed when cooking meat or vegetables in it? Like, if I use a tsp of butter, and the pan is somewhat dry when Im done cooking is it fair to assume the fat/calorie... (more)
Anybody have any tips on cooking a good steak? I think I cook a mighty fine steak, I love rib eye medium rare, but was wondering if anyone has some tips, tricks, or special methods especially for tough cuts.
We know that nutrients in plant-based foods may often be more bioavailable when the food is cooked, but what about meat? Are nutrients lost in cooking, or do they become easier to extract after consumption because of being cooked?
Does boiling organ meats reduce nutrient quality(assuming that they are cooked an 'equivalent' to other preparatory methods, ie. such that the organ is of a similar texture/colour)? I had experimented today with some pig kidneys/liver and they... (more)
I just opened and defrosted the bags of pastured chicken I got from a CSA. The whole chicken is looking good. I got a bag of chicken wings too, and there are still many fine hairs and feathers on it. What's the best way to remove them? I don't... (more)
My hubby is a bird hunter and I've defeathered many a duck. Gotta pull those sturdier ones after blanching. But if there a really fine hairs just singe them off over your gas stove-match-lighter-campfire.
Ok so I'm hoping to make some oxtail stew over the weekend, and I'm not having any luck coming up with what to put in the damn thing. Usually, you have onion carrot potato peas maybe celery maybe a turnip or what not. Well carrots, potato,... (more)
It seems to be listed everywhere as a cheap staple of the diet, but I haven't seen any threads on what you've found to do with it. I can cook a ribeye, but my ground beef knowledge stops at burgers, meatloaf, and spaghetti (out for obvious... (more)
I usually make two pounds on Sunday, one to eat throughout the week and one to use in recipes and such. I like my bacon to turn out long and crisp, but not curly and and not limp. Pan frying takes a long time because I can only do 1/2 lb at a... (more)
So, my eternally single brother just got engaged (!) to an awesome woman who also happens to be a pastry chef and vegetarian. They are both coming over for dinner this Saturday. I love to cook, and can't wait to have them over. I have only met... (more)
I completely blew it and forgot to take the giblet bag out of my chicken I was slow cooking in my crock-pot. It's plastic so Im guessing I should just toss everything. Problem is There's like 40 bucks worth of good food, Including a nice lamb... (more)
LOL! That sucks! I've done it and eaten the food. I didn't have any issues. If it doesn't taste weird, I would probably eat it. I have no idea about chemicals and BPAs and all that though.
I have been wanting to take a shot at braising meats, but most recipes ask for the use of red wine, and I am hesitant to add it to my diet, and/or cook with it, because I have read that mixing sugars with proteins creates a large amount of AGES.... (more)
As far as I know, the polyphenols in wine protect meat during cooking. http://pubs.acs.org/doi/abs/10.1021/jf703700d http://pubs.acs.org/doi/abs/10.1021/jf0616311 http://pubs.acs.org/doi/abs/10.1021/jf801837s?journalCode=jafcau The role of... (more)