What's for Dinner?
- Thread starter Laura
- Start date
Psalehesost
The Living Force
Prior to the dinner now in the making I've had a lot of coconut milk, so in practice that's part of it. (cooled a bit, the solidified cream then on top is wonderful by itself, or together with food - a previous dinner not long ago was chicken together with such)
The present dinner will consist of a big organic falukorv (Swedish sausage variety) - unusually cheap meat (for being organic), and quite fatty.
The present dinner will consist of a big organic falukorv (Swedish sausage variety) - unusually cheap meat (for being organic), and quite fatty.
As I've switched to mostly meat and herd diet in the last few months, I don't post as much because the variety is not so diverse. With that said, We had pork loin, cooked in bacon fat with 6- 8 cloves of garlic and equal amount of ginger with a small hand of salt and cayenne pepper, served with 2 eggs , over easy and some broccoli with garlic and butter.... The taste is superb and I must say that I only 12xs a week with no cravings..
My herbs garden is just starting to produce, so I hope to add to the variety soon....
My herbs garden is just starting to produce, so I hope to add to the variety soon....
D Rusak
Jedi Council Member
Another A here, it was hard for me to incorporate meat (took me about a year to start eating it every day). I think it was more an emotional thing but it was equally hard for me to deal with. I started with fish and then moved to turkey, chicken, beef. Have tried pork a few times and resist it for some reason (never liked it growing up). Beef is really good for me and I like turkey a lot too though I don't have it as much (except turkey bacon). I seem to like a little leaner cut, but then add in some fat with coconut oil or ghee or something. Still don't dig the flavor of fish much but I feel very well after salmon. I like shrimp and scallops too when I get the chance though it's getting harder to find something that's not (as) contaminated. Usually feel okay after these, sometimes a little extra "wind".
Tonight I made a sort of "fried rice": leftover quinoa, ground beef, shredded carrots, chopped kale, onions, spice paste (galangal, little paprika, lemongrass, kaffir lime), coconut milk, cilantro chopped. Should last me a few meals
Tonight I made a sort of "fried rice": leftover quinoa, ground beef, shredded carrots, chopped kale, onions, spice paste (galangal, little paprika, lemongrass, kaffir lime), coconut milk, cilantro chopped. Should last me a few meals
and pork 
Just wanted to share that the night before last we had ox heart and pork kidney stew (my dad slow cooked it for about 5 hours), with fresh lemon juice and a cooking apple to balance off the strong flavour.
It was gorgeous and extremely filling (for very cheap pieces of meat)!
It was gorgeous and extremely filling (for very cheap pieces of meat)!
F
forge
Guest
Leftover gravy from my 2-week special chicken soup, put into buckwheat-flour browned in duck fat, cooked until achieving a cohesive mass. Yummy! Right now. Discovered that by now i can only take the liquid fat soaked into bread or in gravy-form. For Dessert: planning to gorge on ~0.8kg of beautiful Hungarian, big fresh cherry:
_http://isteninovenyek.hu/wp-content/uploads/2010/03/Cseresznye2-580x435.jpg
Projected simple-carbs level in my body: at tropospheric levels!
_http://isteninovenyek.hu/wp-content/uploads/2010/03/Cseresznye2-580x435.jpg
Projected simple-carbs level in my body: at tropospheric levels!
