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Thread: Photo Journal: What I Ate page

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    eKatherine's Avatar
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    Photo Journal: What I Ate

    Primal Fuel
    Here I will be posting photos of the more photogenic things I have been making and eating, shameless food porn.

    Boneless pork shoulder (which I boned, rolled, and tied), before slow roasting. The casserole is a Le Creuset knockoff I got at a dollar store for $12 some years back. I have gotten my money's worth out of it.


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    Owen's Avatar
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    Cast-iron casseroles are awesome. How did it turn out?

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    magicmerl is online now Senior Member
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    She'll let us know in 5 hours I guess.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
    Winterbike: What I eat every day is what other people eat to treat themselves.
    TQP: I find for me that nutrition is much more important than what I do in the gym.
    bloodorchid is always right

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    eKatherine's Avatar
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    It just went in the oven an hour ago. I expect it will be done about 3:00 am, at which point a family member who is going to bed after a hard night playing WoW will shut it off. I will photograph it in the morning.

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    eKatherine's Avatar
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    It is done. The oven temperature was 225F. I pulled it out when the internal temperature reached 180F.


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    eKatherine's Avatar
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    This is huge. It was probably 10 pounds raw weight. I'll slice it up tomorrow and take some photos of the slices before freezing much of it.

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    Owen's Avatar
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    I would remove the fat, pour hot coconut oil over it and roast in the oven on a medium heat until crispy. We call that crackling where I come from. I hope you made a gravy from the juices in the casserole?

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    eKatherine's Avatar
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    I know a lot of people remove the skin and try it out. We like the succulence of steam-cooked skin.

    If I were serving this as a meal with mashed potatoes, I would definitely make at least some gravy. Normally the liquid is skimmed for lard and the tail end of the leftover meat ends up in the juice as some sort of soup or stew.

    Sliced pork:



    Soup made from the roasted and boiled bone:


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    how do you make your gravy?

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    For pork gravy, I would adjust the seasonings and thicken it with the blend of 4:1 white rice flour:sweet rice flour I keep in my cabinet. 2 tablespoons flour per cup of liquid. Mix the flour into cold liquid before adding, if the broth is hot.

    Probably for beef I might do the same (or add a little sour cream), while for chicken gravy I would add some heavy cream.

    Seeing how I roast the meat ahead, I would remove the solid fat from the chilled broth before making gravy.

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