I am looking to make a meat loaf recipe that calls for ~1/2 cup crushed soda crackers as filler. I'm thinking of using a seasoned almond flour "breadcrumb" mixture in place of the soda crackers, but I am not sure of the ratio to use. Since this is... (more)
I've started the Whole30 last week and I haven't drank any milk, yogurt or even butter. But I'm using ghee. In the beggining, I tought it was the eggs that were causing the nauseas, that "vomit feeling' (I'm sorry if you have just pictured it).... (more)
If you want to continue using ghee, you could try using cultured ghee. Many people who are sensitive to regular ghee find they can handle the cultured stuff.
It's really chewy, and kind of gross, but it is fat... Should I eat it? Am I wasting a good source of fat by chopping off the grizzle on the edge of the meat?
If it is animal, you can eat it. If it is tough, get it into small enough pieces and then do as the Inuit (Stephanson, Fat of the Land) did- roll around in your mouth a few times for flavor and then just swallow it.
What is your favorite one?Bonus points for:1. Focus on quick-and-easy recipes that can be done under 10 minutes (not counting the time you need wait for the stuff to cook) and with 5-10 ingredients as opposed to two hours cooking sessions using 50... (more)
I was in the gas station and I noticed nuts coated with Cacao powder. Of couse they used a none paleo friendly oil but it was something I wanted to do at home. I've already soaked and dehydrated the nuts. I'm not very good at making recipes, so I... (more)
melt some cocoa butter, add some natural cocoa powder and some carob extract(which is something like molasses) or honey, mix and cover over nutsOr if you have cacao powder, just mix with some honey or carob extract and cover over nuts.
I bought some duck hearts from the farmer's market and will be cooking em up tonight...anyone have any tips/tricks? I was just planning on tossing em in the pan with butter on high heat (I also have a pork heart that I plan on doing a quick... (more)
Hey, I cook chicken nearly every day. It would make sense that it's the healthiest tastiest chicken I can eat. So I have a question for you: You only have 15 minutes to cook a chicken breast, what would you cook it in,... (more)
Butter is fantastic for scrambled eggs, fried eggs and some vegetables that do not require high heat. Good-quality ghee is the go-to fat for high-heat frying though, as its smoke point is much higher.
Hi everyone, I've been making cauliflower rice (following the recipe from "Against All Grain" and only on one occasion was it amazing and tasty.....the other occasions it tasted strange, bitter and just inedible. The other day as I was cooking... (more)
I have tried several bread recipes over the years, from being on the SCD diet to the Paleo diet, and although my kids will go for gluten free, they want Udi's bread type breads (yes, I do know how bad they are - I read the ingredients!). After... (more)
Hey, Love frying up some veggies and meat but can't find a SINNNGGLLLEE stir fry sauce recipe. I find lost of sauce recipes but nothing for a good stiry fry. I am a bit nervous to just toss up any oil and veggies and hope for the best- some... (more)
I'm hoping to make this topic a peaceful, interesting discussion. So supposedly we came from apes or gorillas right? Well, to me, gorillas and apes don't appear to be any more special than a polar bear, a deer, a shark, etc. Supposedly... (more)
when i was on SCD, i used coconut flour mixed with almond flour. i usually didn't bake solely with coconut flour because i can't eat eggs. for some reason, you need more eggs when you bake with coconut flour.
I like to cook Thai food at home but almost every recipe contains sugar. I usually omit sugar but that changes the salty-sour-spicy-sweet thai flavor to just salty-sour-spicy. Still good but not the same. If I was going to use a sweet... (more)
Lately when I cook steaks, I've been doing a mix of organic olive oil + grass-fed butter ghee + a little bit of water. I find this allows me to cook at a semi-higher temp without burning the meat or the olive oil. The thicker the steak or... (more)
Pre season the meat a few hours ahead with salt, put it closely under a very hot broiler and cook about a total of 7 minutes. I don't add any oils or butter. Hamburgers usually in a pan with some coconut oil to prevent sticking to pan.
I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)
Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat
I am looking for the best manner to store bulk cooked meals as well as raw portioned out fish, meat and produce. The idea behind this is that I can cook for 2-3 weeks worth of meals, then portion them out into daily meal bags that I... (more)
So ive got this Bertolli olive oil today, that claims to be good for cooking, (until 220 C- thats also the reason why i bought it- for cooking!) which contains both, virgin and refined olive oil. Im not sure if this refined olive oil in... (more)
In a recent attempt to isolate variables in my food preparation which are making me feel bad, I noticed a strong "rubber" taste in my food last night. (Background : Over the past few months of being Paleo, I have been feeling ill eating the... (more)
I appear to have acquired a 2 lb. rabbit, quite accidentally. I have no freezer space and no oven - only an induction stove, 1 qt saucepan, some cast iron pans, and an 8 qt. stockpot. (Complete lack of freezer space means I must cook it very... (more)
Rabbit cacciatore--google it and enjoy it's deliciousness--it's pretty much a one pot meal. Then serve it over some riced cauliflower or spaghetti squash or yams..mmmmm
I am receiving a fair amount (1 lb.) of rabbit bones (presumably with some meat attached) in a few hours. I will (hopefully) be making a bone broth with them, removing the bones partway through to gnaw off the meat, then placing them back in to... (more)
Considering that rabbits "taste just like chicken" to a lot of people, you could use anything that's normally paired with chicken. I would personally opt for the ironic carrots to go with it.