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  • I just made the best curry out of a leftover hunk of roast that had been in the fridge a bit long and gotten a little stringy and dry

    (My houseguests over the long weekend were mostly vegetarian and not interested in beefiness so it didn't get any love.)

    So, I took the solidified fat at the top of the crockpot (which had taken over my fridge) and put that in a pan to melt, chopped up the beef into cubes along with the onions, garlic, and bell peppers that it had been stewed with originally. Saute that around stirring in a bit of coconut cream and some vindaloo seasoning mix spiked with some extra turmeric. Presto, a boring old dry roast becomes juicy flavorful spicy curry.

    Quite good. <sluuuuurrrrpp!> I will have to make this more often. I still have a few hunks of beef from that disappointingly tough 1/4 cow I bought a while back. This would be a good way to use those up.

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    • You can even make it the curry while it's still in the slow cooker

      We had fish curry last night on rice, then re-fried the leftovers and had them with avocado, bacon and eggs for breakfast.
      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

      Griff's cholesterol primer
      5,000 Cal Fat <> 5,000 Cal Carbs
      Winterbike: What I eat every day is what other people eat to treat themselves.
      TQP: I find for me that nutrition is much more important than what I do in the gym.
      bloodorchid is always right

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      • Yes, I was thinking of just skipping the roast stage and going directly to curry next time.

        This was a good way to use up some aging leftovers this time though.

        What kind of fish do you use for fish curry? It would have to be something that doesn't fall apart to easily, no?

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        • The next chunk of cow out of the freezer is a ribeye roast. We'll see how that looks when it defrosts.

          My fridge and freezer are considerably smaller here in the condo as opposed to my old house. I do have a supplemental freezer I can plug in if needed.

          I could live on the USWM beef sticks. Those are so good. Not overly salty. You can really taste the beef. Their garlic beef hotdogs are good too. And I love their beef bacon.

          Between USWM and locally bought seafood, I don't really need to buy another cow anytime soon. There are also farmers market stalls where I can buy grass fed beef and lamb but the cut.

          I found a steakhouse/seafood place within walking distance that has an oyster bar happy hour with oysters a $1 each. (Going rate in restaurants these days around here is $2.50-$3.) And they have no corkage fee so you can BYOB if you want. The waitress told me this in confidence because I live in the neighborhood and she wants me to make that my Cheers hangout.

          So I figure once a week or so I will have fresh oysters for dinner.
          Tonight I'm making duck.

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          • Ahh... I was just thinking today it was time for me to roast a duck again.

            Duuuuuuuk.
            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
            ~Friedrich Nietzsche
            And that's why I'm here eating HFLC Primal/Paleo.

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            • Originally posted by cori93437 View Post
              Ahh... I was just thinking today it was time for me to roast a duck again.

              Duuuuuuuk.
              Duck, Goose!
              Most people don't realize how much energy it takes for me to pretend to be normal.

              If I wanted to listen to an asshole, I'd fart.

              Twibble's Twibbly Wibbly

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              • Originally posted by cori93437 View Post
                Ahh... I was just thinking today it was time for me to roast a duck again.
                Duuuuuuuk.
                Originally posted by Twibble View Post
                Duck, Goose!
                Any good cooking/seasoning ideas?

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                • I'm a purist when it comes to roasting a whole duck...

                  A little salt and fresh ground pepper on the skin. That's it.
                  It's so delicious I can't keep my hands off it as is, and tend to make little noises of joy and lick my fingers a lot too.

                  Plus I don't want to flavor the FAT! Because I keep every stitch that cooks off.
                  I also keep any liquid stock/jelly that cooks out. SLURP!
                  I'm a Duck fiend. I really do love them.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

                  Comment


                  • Originally posted by cori93437 View Post
                    I tend to make little noises of joy and lick my fingers a lot too. SLURP!
                    I'm a Duck fiend. I really do love them.
                    OK, now fess up. You were just watching and listening in on my dinner and you're just saying that so I don't feel like too much of a freak.

                    That was a small duck (3lbs in the package) and I had some help from my favorite Wolf Cub pack mate but that whole duck is now just a finger lickin' memory. I made duck chincharones out of the extra flaps of skin. I had the liver but gave the pup the neck and heart. Yes, it could have been soup but those puppy eyes got to me.

                    Duck liver is good. I've had goose liver pate' before but duck liver would work well too.

                    Ad there is still fat for frying things for the next several days left over. Oh, Sluuuuurrrrp!

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                    • sounds like a yummy curry.

                      winter is setting in here, and we even had snow on the far ridge! so beautiful! i'm switching us over to the seasonal/warm salads now. we do the usual with our meats (roasted chicken, pan-fried fish, pan fried beef various ways, sometimes stew, etc). but the veggies have gotten pricey, so we flip over to winter veg to save money and that means warm salads.

                      i just saw my son hike up his pants the same way my dad does. hilarious.

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                      • It's sundress weather here but I think curry is good any time of year. And I should make duck more often. That was good.

                        We don't really have much seasonal variation in the produce here. Everything is available all the time. So I just pick the ones I like.

                        After reading Dr Ede's blog , I realized that the "veggies" I like are not really veggies at all. Most of them are technically fruit such as avocado, coconut, bell peppers, cucumber, and tomatoes. Plus sea veggies which are really algae and mushrooms which are fungi.

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                        • that's interesting. . . those are tops on my list and i love fruit too (oranges, apples, pears, grapes, etc -- just fruit. i could be a fruitarian if it were healthy!).

                          i like curry all year round, too -- i just love spicy food. but moving to the warm salads and soups indicates winter to me.

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                          • I always get enthusiastic with my duck.
                            I have to be careful to maintain some decorum if I'm in a restaurant and order it...


                            Though when husband and I were staying in Miami once we tripped over to a place in little Havana and I found goat on the menu.
                            It wasn't a very upscale place, and not too crowded, so I got a little bold and was picking up the bones to suck the marrow out right at the table. And the owner appreciated it so much that he came and sat with us and we made friends.
                            First he was shocked that an "american" (meaning white girl I assume) ordered the goat, then he was impressed that I actually really ATE it like I meant it.
                            We went back to that restaurant several times while we stayed there and were treated like family the whole time. No waiting for a table... drinks on the house. The owner and his family would come chat with us. They were great people.
                            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                            ~Friedrich Nietzsche
                            And that's why I'm here eating HFLC Primal/Paleo.

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                            • i love those kinds of connections on the road. it's such a beautiful experience. a spice of life. trail magic.

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                              • Originally posted by Paleobird View Post
                                After reading Dr Ede's blog , I realized that the "veggies" I like are not really veggies at all. Most of them are technically fruit such as avocado, coconut, bell peppers, cucumber, and tomatoes. Plus sea veggies which are really algae and mushrooms which are fungi.
                                Technically the part of the coconut that we eat is the endosperm, so you are actually eating the seed of a coconut. The fruit is everything outside of the shell, which isn't very edible. However, I believe that coconuts and macadamias tend to be less harsh than other seeds because they (a) are tropical or sub tropical plants that do not need a chemical dormancy to ensure they germinate at the right time and (b) have physical protection for the seeds that minimizes the threat of predation.

                                Also, something that might interest you, fungi are more closely related to animals than plants.
                                Primal Journal

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