Soups and stews!
Soups and stews!
what critters went into the broth?
beef? caramelized onions and swiss cheese makes quick french onion. Tomatoes, Tabasco and garlic salt makes a nice tomato-beef.
chicken? I like to simmer carrots (or any other veggie really) and then puree for a creamy soup.
pork? sounds like ramen to me, so I add soy sauce and stir in a scrambled egg to make an egg drop noodle of sorts.
Soups, stews, for making sauces and gravies, for poaching meat in, to make a jus (to reduce the stock by about three quarters, so that it sets to a jelly, which has a much stronger taste and can be used to add flavour to vegetables or as a glaze for meats - it also takes up much less space in the freezer!), or as a base for some mousses - one of my favourite ones for (very) occasional use is to mix a beef jus with cream cheese until it's thoroughly mixed, then allow to set in the fridge and top with fish roe - very delicious!
Reduce it then drink it! (beef broth: try adding a shot of Manzanilla (very 'dry') sherry)!! If you don't like that special sherry flavour, try potato vodka.
Warm fresh broth/vodka shots; best medicine of both worlds. Yam-Sing!!!!!
May I suggest......'Pure' Paleo: 'just the 'old'.
Primal: 'the best of the 'old' and just the "cream" of the 'new'.
activate the rhythm, the rhythm that has always been within
I just warmed and salted/peppered mine and drank it.
Newcomers: If you haven't read the book, at least read this thread ... and all the links!
Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
CW: 146.8 lbs
GW 140 lbs
A proud member of PETA: People Eating Tasty Animals
Hit with some salt, black pepper, cayenne pepper, and a dash of hot sauce.
I'm gonna have to start making this more often.