What's for Dinner?

[liffy]

It says sweet potatoes, which are better than normal potatoes, although probably not optimal, unless the amount is quite small.

Baby steps.

 

[mkrnhr]

Ahh ok, I didn't read well :)

 

[primechild]

8oz organic bacon most of it was fat (10 slices) - baked at 200 (from this morning, yum solidified fat in fridge)
medium-rare 6oz organic "100% grass fed" beef - baked at 350
1.5 cup volume organic kale sauteed in coconut oil (was yesterdays left overs)
real sea salt

p.s. ate half of fat from bacon and saving rest for tomorrow breakfast

yesterday dinner
2 cups kale
1 bpa free can wild sardines in extra virgin olive oil
some bacon fat 3 table spoons?
real sea salt
turmeric 2 table spoons

 

[Alada]

Gluten free pork sausages from the local butcher with a dish of 'Lardonnaise' on the side, which was a spur of the moment creation but boy was it good!

For making 'Lardonnaise' I used some home made lard (rendered pork fat which was already soft/creamy), put in a dish with salt, pepper and just a little Dijon mustard then gave it a good mix. Delicious! Its going to be another good way to help up the fat intake.

 

[primechild]

[quote author=alada]'Lardonnaise' I used some home made lard (rendered pork fat which was already soft/creamy), put in a dish with salt, pepper and just a little Dijon mustard then gave it a good mix.[/quote]
'Lardonnaise' lol
Yum, going to try that today with out the pepper part. Thanks Alada

 

[rylek]

[quote author=alada]'Lardonnaise' I used some home made lard (rendered pork fat which was already soft/creamy), put in a dish with salt, pepper and just a little Dijon mustard then gave it a good mix.

'Lardonnaise' lol
Yum, going to try that today with out the pepper part. Thanks Alada
[/quote]
Yes keep the creativity of increasing fat intake coming! Lardonnaise for the win:)

 

[D Rusak]

Got a grass-fed tri-tip roast (never heard of tri-tip roast before, just steak! Looks great and like it will cook quickly) in the oven right now. Threw some purple carrots, onions, tomatoes, rosemary olive oil, and spices (juniper berries, allspice, salt, pepper, garlic) in with it. Will throw in some string beans towards end of cooking maybe. Yay for farmer's markets! (I also get to try osso buco, REAL pasture chicken without grain feed, and shrimp from Nordic sea, ok, not from local. this week)

 

[Mrs.Tigersoap]

Yesterday was pork chops with zucchini/courgettes.
Tonight will be oven-cooked chicken drumsticks (drenched in pork fat, rosemary, garlic, curcuma, salt first) with some veggies on the side.

 

[Gimpy]

Last night was a nice fatty grass fed pot roast with artichoke hearts drizzled in ghee and sea salt. Wow, very good!

 

[Pierre]

Yum yum today we had some lovely veal brain. To be honest it's not the most wonderful food ever, especially as far as the consistency and the taste are concerned.

However, as stated in "Primal body primal mind" it's very rich in very important fatty acids that our bodies have difficulties to metabolize by themselves.

We soak the brain for about half an hour in cold salty water to get rid of blood and other stuff, then we cut the brain in small pieces and deep fry them for a few minutes. I like to add them some lemon juice and salt.

Here is a picture! Bon appétit ;)

 

[Alana]

It looks very good, Belibaste! Where I come from, brains (especially lamb brains) are a delicacy. My family would often make them into soup, mixing some beated eggs with lemon into it, for a creamy consistency. Yummy! But I'd like to try the fried brains one day too. Thanks.

 

[Gertrudes]

It looks very good, Belibaste! Where I come from, brains (especially lamb brains) are a delicacy. My family would often make them into soup, mixing some beated eggs with lemon into it, for a creamy consistency. Yummy! But I'd like to try the fried brains one day too. Thanks.

Same here, brain was a delicacy, although I only remember eating it until my early teens. I really liked it, but nowadays it seems brain is nowhere to be found where I live, unfortunately.

Your picture sure brought back some nostalgia Belibaste.

 

[liffy]

Now that's what I call smart food :)

Today's dinner for me is sashimi.

 

[anart]

Yum yum today we had some lovely veal brain[...] it's very rich in very important fatty acids that our bodies have difficulties to metabolize by themselves.

It looks very good, Belibaste! Where I come from, brains (especially lamb brains) are a delicacy. My family would often make them into soup, mixing some beated eggs with lemon into it, for a creamy consistency. Yummy! But I'd like to try the fried brains one day too.

Same here, brain was a delicacy, although I only remember eating it until my early teens. I really liked it,

Soooo - I suppose a zombie joke would be out of place...

 

[Miss.K]

Yum yum today we had some lovely veal brain[...] it's very rich in very important fatty acids that our bodies have difficulties to metabolize by themselves.

It looks very good, Belibaste! Where I come from, brains (especially lamb brains) are a delicacy. My family would often make them into soup, mixing some beated eggs with lemon into it, for a creamy consistency. Yummy! But I'd like to try the fried brains one day too.

Same here, brain was a delicacy, although I only remember eating it until my early teens. I really liked it,

Soooo - I suppose a zombie joke would be out of place...

:D :D :D Braaaiiiins must eat braaaiiins, for the paaaiiin