-
I checked out the book Odd Bits on amazon. There's a list of recipes plus an example recipe that's really complicated. I tend not to want to follow recipes with lots of fancy ingredients or complicated steps. Does this book tell you anywhere just the simple processes to cook the odd bits or does it just have a lot of complicated recipes? In other words, I would rather like to know what parts of the odd bit I need to cut off and what cooking style is best (slow, quick sear, okay to eat rare, best marinated etc), not just have a full-fledged recipe.
-
[QUOTE=denise;921837]Right, thank you for the very prompt response!
I think thats too low carb for me for the reasons I mentioned - shame, but you have to know yourself and abide by what's right for you, don't you:)
I guess I will simply "play" with lowering carbs a bit, increasing fat a bit and keeping protein sort of where it is. Interesting anyway.[/QUOTE] Yes you do. I hope that helps you.
[QUOTE=Owly;921843]I had the same butter issue because butter here is usually sold in a 454g brick (so 1 pound of butter). A stick of butter is 1/4 pound (or 1/2 cup), so as PB said, about 115g.[/QUOTE] I wish the US would just hurry up already and catch up with the rest of the civilized world by going metric. It would make everything easier.
[QUOTE=sbhikes;921884]I checked out the book Odd Bits on amazon. There's a list of recipes plus an example recipe that's really complicated. I tend not to want to follow recipes with lots of fancy ingredients or complicated steps. Does this book tell you anywhere just the simple processes to cook the odd bits or does it just have a lot of complicated recipes? In other words, I would rather like to know what parts of the odd bit I need to cut off and what cooking style is best (slow, quick sear, okay to eat rare, best marinated etc), not just have a full-fledged recipe.[/QUOTE] That book has all that info too, like how to prep a kidney. Plus some fancy and a lot of pretty straightforward recipes.
-
If you are looking for a cookbook with easy to follow recipes check out The Food Lover's Make it Paleo. I know Mark has posted from it, he wrote the forward! They have the recipes online so you can give it a test drive. So far we love what I have made so far. The ingredients are all easy to find and the directions are simple and straight forward.
[url]www.http://beta.primal-palate.com/[/url]
-
Thanks! From their website, I searched for prawns, nothing came back. Shrimp search revealed loads of recipes. Was planning on having shrimp stir fry tonight (actually thawed both local prawns & some wild scallops too). Surprisingly, the Paleo site lists sesame oil (which I recently bought some, date stamped, high quality). Funny...
-
Thanks very much for the cookbook recommendation and the liver pate recipe. I might just try that. I use recipes more as a general guideline except of course for baking which I no longer do. But if the contents are unfamiliar ... somewhere among my books I have a cookbook from the 1940s - I'll bet it has some offal prep tips and recipes too (not to mention some awful ones).
-
If you can get your hands on an old Joy of Cooking, there are instructions on how to cook offal in there. Also, some recipes for cooking things like possum and squirrel, should you be so inclined.
-
[QUOTE=primal me;922076]If you are looking for a cookbook with easy to follow recipes check out The Food Lover's Make it Paleo. I know Mark has posted from it, he wrote the forward! They have the recipes online so you can give it a test drive. So far we love what I have made so far. The ingredients are all easy to find and the directions are simple and straight forward.
[url]www.http://beta.primal-palate.com/[/url][/QUOTE] Thank you, Primal Me.
[QUOTE=Betorq;922142]Thanks! From their website, I searched for prawns, nothing came back. Shrimp search revealed loads of recipes. Was planning on having shrimp stir fry tonight (actually thawed both local prawns & some wild scallops too). Surprisingly, the Paleo site lists sesame oil (which I recently bought some, date stamped, high quality). Funny...[/QUOTE] Are shrimp and prawns the same thing only different sizes or are they different critters altogether? Why is sesame oil surprising?
[QUOTE=Wrenwood;922154]Thanks very much for the cookbook recommendation and the liver pate recipe. I might just try that. I use recipes more as a general guideline except of course for baking which I no longer do. But if the contents are unfamiliar ... somewhere among my books I have a[B] cookbook from the 1940s[/B] - I'll bet it has some offal prep tips and recipes too (not to mention some awful ones).[/QUOTE]
[QUOTE=Owly;922159]If you can get your hands on an [B]old Joy of Cooking[/B], there are instructions on how to cook offal in there. Also, some recipes for cooking things like possum and squirrel, should you be so inclined.[/QUOTE]
I love my Mom's old Julia Childe's book. All that butter.
-
[QUOTE=Paleobird;922178]Thank you, Primal Me.
Are shrimp and prawns the same thing only different sizes or are they different critters altogether? Why is sesame oil surprising?
I love my Mom's old Julia Childe's book. All that butter.[/QUOTE]Shrimp is a phrase we use pretty much only in the USA. Prawns are shrimp, shrimp are prawns, though some would argue size matters. That the small prawns are shrimps coz they are so small... These I used tonight were not quite jumbos but they are pretty big 'uns, size 26s & 28s but mostly 30s.
Love 'em with their heads & tails still on, all squishy & yummy...
Sesame oil was surprising on a Paleo recipe blog, coz they poo poo dairy & too much saturated fats, ok, I get their rationale. But sesame oil? Was Paleo Pete grinding the seeds & squeezing the mash through his loin cloth to isolate the oil? Sesame are fairly high in PUFAs, but it's fine for a special meal, like tonight's Chinese stir fry. I love tahini & used to eat it all the time, before I knew better. It was my go-to-nutbutter when I gave up peanut butter in the 90s... I also love black sesame seeds with honey, lovely & simple dessert, which I used to eat & stockpile in Kerala, India for my onward travels. I bought a small bottle of black sesame oil, I'll use it infrequently, keep it in the fridge, & enjoy it's unique hard-to-replace flavor when I cook Chinese or Japanese stir fry.
-
Sesame oil makes all the difference in the taste of a seaweed salad too.
-
[QUOTE=Paleobird;922287]Sesame oil makes all the difference in the taste of a seaweed salad too.[/QUOTE]
Also... a little bit goes a long way. It's not like one needs to use a ton of sesame oil to get that lovely flavor.
I don't care who's "no-no" list it goes on... I'm keeping it!
