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Paleobird's Adventures in Carnivorousness

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  • Originally posted by Paleobird View Post
    You would be surprised. It blends right in and all you can taste is the meat.

    The USWM blend is only 10% offal while the ElkUSA one is something like 30%. Another way to get some offal in for those who are squeamish is the wide array of sausages USWM sells like liverwurst, branschweiger (sp?) and head cheese.

    And cubed up heart meat makes an excellent stew.
    That USWM Headcheese is mighty tempting!
    I love a good clean headcheese, all bits and collagen and fat and yum!
    ...not that you can get that in a grocery store.
    But I've had it homemade before, so good!
    “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


    • This is such a great thread. Just when I was getting bored with MDA and my other LC forum. Today I have eaten bacon, crab, eggs, chicken thighs and kerrygold cheese. Reading this is also motivating me to brew up another batch of moose bone broth. I'm starting to get low on soup bones, making me a little nervous. I have to admit my love for potatoes. Something I can grow myself, so they fit the bill of being local, organic and a whole food.

      I mostly lurk, but I notice this thread is full of my favorite posters. So glad there are others out there.

      Comment


      • Originally posted by windypasswheeler View Post
        This is such a great thread. Just when I was getting bored with MDA and my other LC forum. Today I have eaten bacon, crab, eggs, chicken thighs and kerrygold cheese. Reading this is also motivating me to brew up another batch of moose bone broth. I'm starting to get low on soup bones, making me a little nervous. I have to admit my love for potatoes. Something I can grow myself, so they fit the bill of being local, organic and a whole food.

        I mostly lurk, but I notice this thread is full of my favorite posters. So glad there are others out there.
        Where do you get moose bones? That sounds great. Do you hunt?

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        • My family hunts moose and caribou. We are also on the local road kill list, troopers call people on the road kill list whenever a large animal is killed on the highway. It sometimes means going out in the middle of the night during atrocious weather conditions to harvest the animal, but it fills the freezer and any unusable meat gets fed to the sled dogs, so the animal is not wasted. We used to give the bones to the dogs, but now after being "enlightened" by primal, I fully utilize the bones. Especially the joints. I got into LC, then moved primal, because of arthritis. So I try to eat the parts of the animal that I hope can help me heal myself. I cook up big batches of joint broth in the pressure cooker, kind of freaks people out. I haven't warmed up to liver, but may try making some pate after reading this thread. Moose heart is a family favorite, best eaten fresh, sliced thin and sauteed with onions.

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          • ....but now after being "enlightened" by primal, I fully utilize the bones. Especially the joints.
            i tell you what is incredibly delicious and that is venison shanks slow roasted. i am not usually a fan of slow roasting anything but i didnt want to waste the shanks so i tried. i would expect moose or caribou to be as good.

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            • Originally posted by seaweed View Post
              i tell you what is incredibly delicious and that is venison shanks slow roasted. i am not usually a fan of slow roasting anything but i didnt want to waste the shanks so i tried. i would expect moose or caribou to be as good.
              I'm a fan of the slow roasted shanks of most things... especially red meats.
              Lambs, beefs, goat, deer, elk. Ohhh my!
              “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


              • i actual havent tried any other type of roasted shanks. lamb shanks are silly money here as one of those annyoing celebrity chefs got into them once i think. i will ask next time someone home kills anything to save me the shanks. they are usually dog tuckered tho.

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                • great thread . ANYONE got some "real" links to articles on insulin resistance? Some fact based ones?
                  thanks
                  Mike

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                  • You're my hero Paleobird!
                    Crohn's, doing SCD

                    Comment


                    • Originally posted by windypasswheeler View Post
                      My family hunts moose and caribou. We are also on the local road kill list, troopers call people on the road kill list whenever a large animal is killed on the highway. It sometimes means going out in the middle of the night during atrocious weather conditions to harvest the animal, but it fills the freezer and any unusable meat gets fed to the sled dogs, so the animal is not wasted. We used to give the bones to the dogs, but now after being "enlightened" by primal, I fully utilize the bones. Especially the joints. I got into LC, then moved primal, because of arthritis. So I try to eat the parts of the animal that I hope can help me heal myself. I cook up big batches of joint broth in the pressure cooker, kind of freaks people out. I haven't warmed up to liver, but may try making some pate after reading this thread. Moose heart is a family favorite, best eaten fresh, sliced thin and sauteed with onions.
                      Can I come over for dinner?

                      Originally posted by seaweed View Post
                      i tell you what is incredibly delicious and that is venison shanks slow roasted. i am not usually a fan of slow roasting anything but i didnt want to waste the shanks so i tried. i would expect moose or caribou to be as good.
                      Originally posted by cori93437 View Post
                      I'm a fan of the slow roasted shanks of most things... especially red meats.
                      Lambs, beefs, goat, deer, elk. Ohhh my!
                      Shanks are great. Lots of connective tissue with your meat.

                      Originally posted by seaweed View Post
                      i actual havent tried any other type of roasted shanks. lamb shanks are silly money here as one of those annyoing celebrity chefs got into them once i think. i will ask next time someone home kills anything to save me the shanks. they are usually dog tuckered tho.
                      Lucky dogs.

                      Originally posted by mikegee2 View Post
                      great thread . ANYONE got some "real" links to articles on insulin resistance? Some fact based ones?
                      thanks
                      Mike
                      I would start with the work of Dr. Robert Lustig. He is a pediatrician who specializes in obesity research. He sees diabetic six month old babies. (So much for the "sloth and gluttony" theory of obesity) Here are some youtube lectures to get you started : Sugar: The Bitter Truth - YouTube

                      http://www.youtube.com/watch?v=ffoOeW5wZ9s

                      He also has a great book called "Fat Chance".

                      Originally posted by Knifegill View Post
                      You're my hero Paleobird!
                      Awwwwww. Thank you, sweetums.
                      Last edited by Paleobird; 05-16-2013, 01:01 PM.

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                      • Yes, shanks are great. In the past I had used the crock pot, but now I use a pressure cooker. So much faster, and the one I have for canning meat or berries is very large and can accommodate large chunks of meat and bone.

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                        • Originally posted by windypasswheeler View Post
                          Yes, shanks are great. In the past I had used the crock pot, but now I use a pressure cooker. So much faster, and the one I have for canning meat or berries is very large and can accommodate large chunks of meat and bone.
                          I have just about every kitchen gadget know to humanity except a pressure cooker. I've heard it also makes bone broth more quickly.

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                          • I bought my pressure cooker on ebay. If you buy one, might as well go big, that way you have the option to do some preserving. I recommend one without a rubber seal, that's the part that always fails. Look for All-American brand. They are kind of scary to use at first, but once you get comfortable with one it's a great asset to your well stocked kitchen.

                            PS I love your signature. I've never been well behaved.
                            Last edited by windypasswheeler; 05-23-2013, 07:34 AM. Reason: spelling

                            Comment


                            • Originally posted by windypasswheeler View Post
                              I bought my pressure cooker on ebay. If you buy one, might as well go big, that way you have the option to do some preserving. I recommend one without a rubber seal, that's the part that always fails. Look for All-American brand. They are kind of scary to use at first, but once you get comfortable with one it's a great asset to your well stocked kitchen.

                              PS I love your signature. I've never been well behaved.
                              Why are they scary?

                              Comment


                              • Originally posted by Paleobird View Post
                                Why are they scary?
                                I guess lots of people have heard their great-grandparents talking about somebody who opened a pressure cooker that was still pressurized, back in the 40's.

                                I love programmable electric pressure cookers. Unfortunately they seem to be good for about a year before they die.

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