[QUOTE=Drumroll;991193]I have discovered the joy of fermented foods.
Oh, and fresh mustard greens! Fry those things up with your ground meat and BAM, you're added a delicious spicy zing to your meat. Or add them to salads to add that kick. Those things are awesome.[/QUOTE]
I HAVE to try those!!!!
[QUOTE=egrok;991187]Are they that much different from bananas?[/QUOTE]
They're a lot starchier and almost inedible raw unless you fry them.
I have discovered the sublime joy of a perfectly done low and slow pork shoulder.
Also, I mix avocado with freakin' everything. Every. Thing.
[QUOTE=Puddleglumish;991165]Coconut oil. Great stuff![/QUOTE]
Mmm...yes...love the taste of coconut and it adds so much to pork, eggs, sweet potatoes, cauliflower.
I have always liked avocado, but was very timid about it. Now I will add 1/2 a cut up avocado to garnish all kinds of soups and Asian or Mexican meat dishes.
I was never a fan of chicken thighs, but after having them from pasture raised chickens, I prefer them to breasts.
[QUOTE=egrok;991195]I HAVE to try those!!!![/QUOTE]
I should totally ferment mustard greens now. That would be amazing! :p
Liver: I even make my own pâté now - and it's freaking delicious!
Jerky: Ditto again
I was very brave and picked up a beautiful looking kohlrabi at a farmer's market the other day. Never had one in my life, and had no idea what to do with it. But I tried it for dinner tonight, and let me tell you, kohlrabi is on a fast track to becoming my New Favourite Vegetable! :D Don't know that I would have been so adventurous about trying a new vegie before hanging around on MDA.
For me it has been more of an adventure in terms of processes I use to prepare food - fermented veg, kefir, liver pates, slow cooking - than ingredients because I have always been quite adventurous with food.
Having grown up on a farm, offal was always around, so now I am trying to introduce more of it in my diet. Sourcing is a bit of a problem though.
I also eat so much more game meats - kangaroo, venison, rabbit, ostrich etc.
That and coconut milk.
I had never tried bone marrow until a few years ago. It was a combination of Primal and Anthony Bourdain's "No Reservations" that led me to it. Primal helped me find the grassfed supplier and "No Reservations" gave me the idea to ask for it.
Like Sigi, I started making my own jerky and other dehydrated fruits/vegetables.
I also started fermenting things (so far, kimchi, sauerkraut, kombucha).
In the past few weeks I've been getting raw milk too. I think I will order some kefir grains today so I can try my hand at that!
Raw milk, beet kvas, bison steak, liver.
Also, trying a bunch of new recipes including homemade sausage, salad dressings, stews, chillis.