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  • Share your discoveries!

    Since investigating the primal "menu", I've discovered simple foods I had just never thought of or heard of -- for "lurkers" and other newbies, would you mind sharing your favorite finds?

    In the last week I've discovered almond butter (and love it!! in moderation...) and coconut oil -- adds a nice & subtle flavor!

    What else is out there?
    Thanks!
    _______________________________________

    Adopted the Primal lifestyle on: August 9 2012.
    My sporadic journal entries are here.

    Results to date: I've lost (gained?) one belt hole!

  • #2
    Oh, the journey has just begun for you. Once you get past the dull and tasteless grains you are free to experiment with a whole new culinary world of flavor. I've found organ meats....liver, heart (cook it like a roast and its delisious), sashimi, beef tartare, ox tail, liverwurst and more. On the veggie end there are countless ways to use spices and herbs along with more pungent varieties like kale and mustard greens....things I haven't tried in a while like turnips and eggplants....and my new favorite is fermenting my home vegetables from the garden as a preservation method. Any more and I may make your head explode so I'll stop now

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    • #3
      Oxtail
      Liver (well, I did eat it before)
      Cockscomb
      Tongue
      Pork belly and skin
      Hog Maws (haven't tried them but I'm going to)
      Chuck roast
      Pork butt roast
      Ribeye (the only steak I ever ate before was tri-tip)
      Gonna try kidney soon
      Celery root (had to put a veggie on there so you don't think I'm totally nuts)
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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      • #4
        Bacon? Not that this was new per se, but definitely on the "no" list for many years. Still only have this a few times a week.
        How many ways you can prepare eggs...
        Whole chicken (with the dark meat and skin *gasp*)
        Sardines
        I want to try some pate soon, I'm on the hunt for a good prepared one to get my feet wet.

        To the OP... wait til you try coconut butter. You've been warned!
        Happy Wifey and NEW MOM!
        Pre-preg weight: 130
        Current: 145 (eek!)
        Goal: ??? <-- whatever it takes to get rid of this tire!
        Started Primal in May '12.
        My Blog
        Join the Revolution!

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        • #5
          Interesting thread since I just boiled up a few eggs. Some were traditionally grown. Some were labelled organic, free range. The yolks on the traditionally grown eggs were brighter and bigger per egg than the "heathy" eggs. Traditonal eggs $1.39 per dozen. "Organic" eggs: $3.99 per dozen. Going back to traditional eggs 'til I can buy from a farmer.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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          • #6
            Originally posted by JoanieL View Post
            Interesting thread since I just boiled up a few eggs. Some were traditionally grown. Some were labelled organic, free range. The yolks on the traditionally grown eggs were brighter and bigger per egg than the "heathy" eggs. Traditonal eggs $1.39 per dozen. "Organic" eggs: $3.99 per dozen. Going back to traditional eggs 'til I can buy from a farmer.
            Oh that totally reminded me I had a twinsie egg today! Cracked it open and there were two yolks! Yolk-y happy good time. :-)
            Happy Wifey and NEW MOM!
            Pre-preg weight: 130
            Current: 145 (eek!)
            Goal: ??? <-- whatever it takes to get rid of this tire!
            Started Primal in May '12.
            My Blog
            Join the Revolution!

            Comment


            • #7
              My most recent discovery has been cooking EVERYTHING in bacon fat. I eat bacon at least 5 times a week and always cook something -- greens, eggs, veggies, etc. -- in the fat afterwards. So great!
              >> Current Stats: 90% Primal / 143 lbs / ~25% BF
              >> Goal (by 1 Jan 2014): 90% Primal / 135-ish pounds / 20-22% BF

              >> Upcoming Fitness Feats: Tough Mudder, June 2013
              >> Check out my super-exciting journal by clicking these words.

              Weight does NOT equal health -- ditch the scale, don't be a slave to it!

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              • #8
                Like cavebabymama said some weren't new discoveries, but they were on the no list before and now they aren't.

                Chicken thighs and drumsticks (instead of chicken breast ...bleh)
                Heavy cream
                Ribeye
                Bacon
                Kerrygold butter
                Homemade mayo
                Coconut butter and coconut oil
                Smoked oysters
                Homemade broth
                Lamb liver
                Brussels sprouts

                Comment


                • #9
                  Originally posted by cavebabymama View Post
                  Bacon? Not that this was new per se, but definitely on the "no" list for many years. Still only have this a few times a week.
                  How many ways you can prepare eggs...
                  Whole chicken (with the dark meat and skin *gasp*)
                  Sardines
                  I want to try some pate soon, I'm on the hunt for a good prepared one to get my feet wet.

                  To the OP... wait til you try coconut butter. You've been warned!
                  LOVE sardines, always have -- for some reason it makes my office mates cringe O.o
                  ::searching for coconut butter::


                  About ribeye -- how do you go about this? To this day fat in meat doesn't really turn me on, how do you transition? (I'm the kind that would snip the fat off the ham, and remove ANY white from a chicken breast...)
                  _______________________________________

                  Adopted the Primal lifestyle on: August 9 2012.
                  My sporadic journal entries are here.

                  Results to date: I've lost (gained?) one belt hole!

                  Comment


                  • #10
                    Originally posted by sbhikes View Post
                    Oxtail
                    Liver (well, I did eat it before)
                    Cockscomb
                    Tongue
                    Pork belly and skin
                    Hog Maws (haven't tried them but I'm going to)
                    Chuck roast
                    Pork butt roast
                    Ribeye (the only steak I ever ate before was tri-tip)
                    Gonna try kidney soon
                    Celery root (had to put a veggie on there so you don't think I'm totally nuts)
                    Admittedly, I had to google cockscomb -- froggie I am!! -- and wasn't sure what I'd find... It makes sense, but where do you buy this?!

                    Kidney is awesome, personally I like it with a creamy sauce, made with creme fraiche (that's what I am used to) and parsley. Yum!

                    Thanks for the ideas... very, very interesting!
                    _______________________________________

                    Adopted the Primal lifestyle on: August 9 2012.
                    My sporadic journal entries are here.

                    Results to date: I've lost (gained?) one belt hole!

                    Comment


                    • #11
                      Coconut milk and coconut oil were new discoveries.

                      Not new was bacon fat, but I sure hadn't been saving it. Now I think there are four bowls of it in the fridge and I am trying to figure out what I can deep fry in it.

                      I know there are different preferred methods to cook a ribeye, but no matter what way (pan or grill) it is important to season it well and get a good sear on it. That means high heat for minimal time. Once you have a properly cooked steak, just jump right in and eat it. Eat the fat with the meat and enjoy the flavour. Think of the texture of the fat like butter, it melts in your mouth.
                      Female, age 51, 5' 9"
                      SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

                      Met my 2012 goals by losing 24 pounds.
                      2013 goals are to get fit and strong!

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                      • #12
                        Froggie, the cockscomb was in with the giblets. I've never seen it before in giblets. I am assuming that's what it was. It had the texture and little raised bumps I've seen on a cockscomb but it wasn't the shape I expected. I just fried up all the giblets in butter so I had an odd dinner nibbling on a neck, popping a heart in my mouth, a nice liver to eat and that flabby skin thing that I can only assume was a cockscomb. Tasted like skin. I threw out the gizzards. Those always come out like rubber.

                        Oh yeah, and the coconut butter. Best you never try it. I just ate a small bowl of it mixed with cocoa powder. Why did I do that? I certainly didn't need it. I bought it to make some treats that I could store in the freezer and eat on hikes but so far all I ever do is eat it with a spoon.
                        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

                        Comment


                        • #13
                          Bone marrow. I used to think it was just for dogs. I was wrong. So very wrong.

                          Mascarpone cheese is one of the most delightful taste sensations on earth.

                          Liver pate makes me happy.

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                          • #14
                            Kangaroo meat
                            Eggplant
                            yogurt

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                            • #15
                              Just discovered Ume Plum Vinegar with cucumbers. The vinegar is salty and and tastes slightly of plums, it goes really well with the cucumbers. Today I had it with lightly smoked sardines it was a lovely combo.

                              I concur with paleobird; I love mascarpone cheese and pate.
                              Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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