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Thread: Primal, SLD, Whole Whatever & Peat

  1. #241
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    Ohhh..oakey and buttery...I love chardonnays like that. There was an amazing one back in the nineties when I worked at McCormicks restaurants (before it was a chain). Then it became uncool to like the oakey/buttery. I fought it, but I lost. I don't think any of them are oakey/buttery.

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  2. #242
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    That's why I generally don't do chard until my third glass!

    I'm more of a fan of the pinot gris/grigo for whites, pretty much for that reason.

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  3. #243
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    OMG I hope you're right about Grey Goose. That's all I have to say. G'nite all.

  4. #244
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    Primal, SLD, Whole Whatever & Peat

    Hey OG!

    Have you made flan with gelatin before? I am considering this recipe except with lite coconut milk for my carb day tomorrow.

    http://m.justapinch.com/recipes/dess...ch-creamy.html


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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

    My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


    Food blog: GELATIN and BONE BROTH recipes

    " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

  5. #245
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    I haven't. I made eggless chocolate pudding, but I didn't love it. It was too gelatinous. I think I like such things to be soft and creamy. I will try the flan though. It looks so good. Will you add sugar to it to make up for the condensed milk?

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  6. #246
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    Quote Originally Posted by oceangrl View Post
    I haven't. I made eggless chocolate pudding, but I didn't love it. It was too gelatinous. I think I like such things to be soft and creamy. I will try the flan though. It looks so good. Will you add sugar to it to make up for the condensed milk?

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    Yep! Coconut sugar and regular sugar.


    Sent from my iPhone using Tapatalk - now Free
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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

    My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


    Food blog: GELATIN and BONE BROTH recipes

    " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

  7. #247
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    I could live on puddings and flan.

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  8. #248
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    Okay, I bought a box of sliced calf liver the other day. I haven't tackled it. I actually don't mind chicken liver, but I haven't found a source for pastured chicken livers yet. I keep looking at it in my freezer. Anyone have an amazing recipe? I haven't googled, but I was just going to pan sear it real quick and top it with caramelized onions. I like the idea of some Balsamic vinegar to cut through the murky flavor of the liver. I have some fresh figs that I bought for balsamic fig chicken. I could use a couple for the liver, but not sure.

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  9. #249
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    May 2011
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    OG, soak it in some milk for awhile before pan searing. It mellows the flavor.

  10. #250
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    Thanks Leaf. Every recipe said soak it so I think I will. My friend Shannon is up in your neighborhood. Dinner at El Gaucho and Bon Jovi concert.

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