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Reply With QuoteI made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour
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I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...
it will actually be breakfast, but it is cooking already tonight.
" most of us have a natural tendency and an incredible talent for processing new facts in such a way that our prior conclusions remain intact" [C. Horngren, “Uses and Limitations of a Conceptual Framework,” Journal of Accountancy (April 1981), p. 90.]
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I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour
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Nothing special but good
I'ma eat this beat like a beef eatin vegan
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Mmm...brussel sprouts. We are having a bison pot roast. Carrots and potatoes for DH and the kids, but I am reheating some roasted brussel sprouts for myself.Originally Posted by Gadsie
50yo, 5'3"
SW-195
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related
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Roast lamb, celeriac mash, braised leeks and savoy cabbage. Can't wait ... five hours to go ...
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Had 6hr slow smoked spare ribs last night. Sooooo good didn't bother adding any side dishes.
My teams not on cable today so I'll be munching on some MSG laden wings at B-dubs. Ah, well.
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Delish!
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Penzey's just opened a shop within walking distance of my house. I love that place. I can foresee spending a lot of money there.I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...
it will actually be breakfast, but it is cooking already tonight.
Well-behaved women rarely make history : Laurel Thatcher Ulrich
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This sounds phenomenally good! I often cook with Leffe, finding Guinness just too strong and bitter. It'd work so well with heart. I bet this was fantastic!I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour
Senior Member
It really was excellent! It's the first time I cooked with heart. I used to really have an aversion to offal of all kind. That got shaken the first time I tried heart (a friend had made it, and I didn't realize what it was until during the meal). Then I realized it was stupid to think it was gross, since I had been enjoying it. Since then I've wanted to try to make it myself, and finally got by the butcher to stock up. Still have more in the freezer for later
For dinner tonight, I had lambchops fried in butter. Was in a lazy mood, so nothing else
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