Share your discoveries! page

[froggie]

Since investigating the primal "menu", I've discovered simple foods I had just never thought of or heard of -- for "lurkers" and other newbies, would you mind sharing your favorite finds?

In the last week I've discovered almond butter (and love it!! in moderation...) and coconut oil -- adds a nice & subtle flavor!

What else is out there?
Thanks!

[Neckhammer]

Oh, the journey has just begun for you. Once you get past the dull and tasteless grains you are free to experiment with a whole new culinary world of flavor. I've found organ meats....liver, heart (cook it like a roast and its delisious), sashimi, beef tartare, ox tail, liverwurst and more. On the veggie end there are countless ways to use spices and herbs along with more pungent varieties like kale and mustard greens....things I haven't tried in a while like turnips and eggplants....and my new favorite is fermenting my home vegetables from the garden as a preservation method. Any more and I may make your head explode so I'll stop now

[sbhikes]

Oxtail
Liver (well, I did eat it before)
Cockscomb
Tongue
Pork belly and skin
Hog Maws (haven't tried them but I'm going to)
Chuck roast
Pork butt roast
Ribeye (the only steak I ever ate before was tri-tip)
Gonna try kidney soon
Celery root (had to put a veggie on there so you don't think I'm totally nuts)

[cavebabymama]

Bacon? Not that this was new per se, but definitely on the "no" list for many years. Still only have this a few times a week.
How many ways you can prepare eggs...
Whole chicken (with the dark meat and skin *gasp*)
Sardines
I want to try some pate soon, I'm on the hunt for a good prepared one to get my feet wet.

To the OP... wait til you try coconut butter. You've been warned!

[JoanieL]

Interesting thread since I just boiled up a few eggs. Some were traditionally grown. Some were labelled organic, free range. The yolks on the traditionally grown eggs were brighter and bigger per egg than the "heathy" eggs. Traditonal eggs $1.39 per dozen. "Organic" eggs: $3.99 per dozen. Going back to traditional eggs 'til I can buy from a farmer.

[cavebabymama]

Interesting thread since I just boiled up a few eggs. Some were traditionally grown. Some were labelled organic, free range. The yolks on the traditionally grown eggs were brighter and bigger per egg than the "heathy" eggs. Traditonal eggs $1.39 per dozen. "Organic" eggs: $3.99 per dozen. Going back to traditional eggs 'til I can buy from a farmer.

Oh that totally reminded me I had a twinsie egg today! Cracked it open and there were two yolks! Yolk-y happy good time. :-)

[MissJecka]

My most recent discovery has been cooking EVERYTHING in bacon fat. I eat bacon at least 5 times a week and always cook something -- greens, eggs, veggies, etc. -- in the fat afterwards. So great!

[healthy11]

Like cavebabymama said some weren't new discoveries, but they were on the no list before and now they aren't.

Chicken thighs and drumsticks (instead of chicken breast ...bleh)
Heavy cream
Ribeye
Bacon
Kerrygold butter
Homemade mayo
Coconut butter and coconut oil
Smoked oysters
Homemade broth
Lamb liver
Brussels sprouts

[froggie]

Bacon? Not that this was new per se, but definitely on the "no" list for many years. Still only have this a few times a week.
How many ways you can prepare eggs...
Whole chicken (with the dark meat and skin *gasp*)
Sardines
I want to try some pate soon, I'm on the hunt for a good prepared one to get my feet wet.

To the OP... wait til you try coconut butter. You've been warned!

LOVE sardines, always have -- for some reason it makes my office mates cringe O.o
::searching for coconut butter::


About ribeye -- how do you go about this? To this day fat in meat doesn't really turn me on, how do you transition? (I'm the kind that would snip the fat off the ham, and remove ANY white from a chicken breast...)

[froggie]

Oxtail
Liver (well, I did eat it before)
Cockscomb
Tongue
Pork belly and skin
Hog Maws (haven't tried them but I'm going to)
Chuck roast
Pork butt roast
Ribeye (the only steak I ever ate before was tri-tip)
Gonna try kidney soon
Celery root (had to put a veggie on there so you don't think I'm totally nuts)

Admittedly, I had to google cockscomb -- froggie I am!! -- and wasn't sure what I'd find... It makes sense, but where do you buy this?!

Kidney is awesome, personally I like it with a creamy sauce, made with creme fraiche (that's what I am used to) and parsley. Yum!

Thanks for the ideas... very, very interesting!