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Thread: Nutrition for surgery recovery page 2

  1. #11
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    noodletoy is offline Senior Member
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    Primal Fuel
    am too lazy to roast the bones.

    i use an onion and some carrots and garlic, sometimes chopped tomatoes and/or ginger if on-hand. parsley stems are good in there.

    i don't use salt until i am going to eat it, since the reduction will really concentrate it.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

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    Do you guys cook it with the veggies and greens in it, or add it later?

  3. #13
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    as part of the initial cooking. they add flavor.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

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    Okay. I thought I read somewhere that they make it taste bitter

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    I add in carrots, onions, black pepper, rainbow chard stems, a couple heads of smashed garlic to the broth while it's in the slow cooker. It hasn't made it bitter, IMO. I don't ever put greens in it while it's cooking. I add chopped greens to a bowl of bone broth with breakfast. I think adding greens while the bones are cooking would make it bitter.

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    Okay. I bought some chicken legs and necks, and then some rib bones and beef soup bones. Also bought a container of spinach. I'll make sure to add the greens in after. Thanks for the input

  7. #17
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    yeah, sorry, i misunderstood. the carrots and such are in there while the broth cooks. all the solids get strained out after and chucked into the bin. then reduce the broth.

    the greens are added in when i am going to eat some.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

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