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Photo Journal: What I Ate

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  • Photo Journal: What I Ate

    Here I will be posting photos of the more photogenic things I have been making and eating, shameless food porn.

    Boneless pork shoulder (which I boned, rolled, and tied), before slow roasting. The casserole is a Le Creuset knockoff I got at a dollar store for $12 some years back. I have gotten my money's worth out of it.


  • #2
    Cast-iron casseroles are awesome. How did it turn out?
    Healthy is the new wealthy.

    http://www.facebook.com/groups/ances...handnutrition/

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    • #3
      She'll let us know in 5 hours I guess.
      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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      • #4
        It just went in the oven an hour ago. I expect it will be done about 3:00 am, at which point a family member who is going to bed after a hard night playing WoW will shut it off. I will photograph it in the morning.

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        • #5
          It is done. The oven temperature was 225F. I pulled it out when the internal temperature reached 180F.

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          • #6
            This is huge. It was probably 10 pounds raw weight. I'll slice it up tomorrow and take some photos of the slices before freezing much of it.

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            • #7
              I would remove the fat, pour hot coconut oil over it and roast in the oven on a medium heat until crispy. We call that crackling where I come from. I hope you made a gravy from the juices in the casserole?
              Healthy is the new wealthy.

              http://www.facebook.com/groups/ances...handnutrition/

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              • #8
                I know a lot of people remove the skin and try it out. We like the succulence of steam-cooked skin.

                If I were serving this as a meal with mashed potatoes, I would definitely make at least some gravy. Normally the liquid is skimmed for lard and the tail end of the leftover meat ends up in the juice as some sort of soup or stew.

                Sliced pork:



                Soup made from the roasted and boiled bone:

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                • #9
                  how do you make your gravy?
                  When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
                  27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
                  new journal http://www.marksdailyapple.com/forum...ml#post1264082

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                  • #10
                    For pork gravy, I would adjust the seasonings and thicken it with the blend of 4:1 white rice flour:sweet rice flour I keep in my cabinet. 2 tablespoons flour per cup of liquid. Mix the flour into cold liquid before adding, if the broth is hot.

                    Probably for beef I might do the same (or add a little sour cream), while for chicken gravy I would add some heavy cream.

                    Seeing how I roast the meat ahead, I would remove the solid fat from the chilled broth before making gravy.

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                    • #11
                      I've really missed gravy and have found it hard to resist making it with traditional flour. Thanks so much for that. I haven't tried other flours as I know I would end up making a bread substitute and would then no doubt binge. I think a small packet of rice flour would be safe though - designated gravy in my head already
                      When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
                      27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
                      new journal http://www.marksdailyapple.com/forum...ml#post1264082

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                      • #12
                        &quot;Larabars&quot;

                        I was raised in a household where my mother bought us early "healthy" proto-versions of food bars. I always hated stuff like that. It tasted nasty. Nobody would have eaten it were it not for the bonus points they awarded themselves for its supposed medicinal value.

                        Somebody mentioned making Larabars at home, and I looked them up and found out how easy it would be. So I made a couple of types.

                        Left: prune fudge (prunes, nut butter, cocoa, rolled in shredded coconut)
                        Right: apricot mango (dried apricots, dried mango, almond flour, rolled in black and white sesame seeds)



                        I believe I will take them with me on vacation.

                        I don't have a recipe, rather a method. Just throw dried fruit in the food processor. When it is relatively smooth, add nuts or nut butter and other ingredients. The mixture should be firm enough to roll out and hold its shape. If it is soft and very sticky, it needs more dry ingredients, like nuts or coconut flour.

                        Put plastic wrap on your counter. Pat into a square, roll flat, and sprinkle with coating ingredients, pat them into the surface, cut, and coat the edges with more of the coating ingredients.

                        If you are using the organic type of dried fruit which is hard and dry, you should put it in a jar with some water, shake, and leave in the refrigerator for a few days to soften it up a bit.
                        Last edited by eKatherine; 05-26-2013, 12:49 PM.

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                        • #13
                          Oh, they look absolutely amazing!
                          Everything changes, but nothing is truly lost. - Neil Gaiman




                          My journal
                          iHerb.com code LBN037 - $10 off your first purchase

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                          • #14
                            I'm thinking of making some apricot-ginger ones. Maybe with pistachios.

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                            • #15
                              Stir-Fried Watermelon Rind

                              The idea was pretty simple. Years back, realizing that people make watermelon rind into sickly-sweet pickles, I wondered what it would be like if it was cooked like a vegetable. I had no idea until just now that if you google you find lots of people do this.

                              Before cooking:




                              After stir-frying with some beef cubes:

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