Comments on: Low & Slow Tri-Tip Roast au jus & Potato Purée

By: Richard Nikoley

Richard Nikoley — Sat, 24 Oct 2009 16:38:18 +0000

I’ll look into it. Thanks.

By: Richard Nikoley

Richard Nikoley — Sat, 24 Oct 2009 16:36:32 +0000

Yep, I’ve done cauliflower, celery root, and parsnip (not turnip, yet), and various combos. Looking to try Kohlrabi soon.

By: whee

whee — Sat, 24 Oct 2009 02:10:38 +0000

have you considered jerusalem artichokes (aka sunchokes)? they are super tasty and much lower-carb than white taters, with a rather wonderful flavor.

By: Trish

Trish — Fri, 23 Oct 2009 22:21:52 +0000

If you wanted to go lower carb you could do cauliflower or turnip as the puree.

I get my grass fed beef from my local health food market–unlike most of its kind this place recognizes that not everyone’s a freakin’ veggie so they get in good meat, often from local sources. Occasionally I will get that weird fishy taste in the fat, but I found that butter counteracts it. Don’t know why, but, you know, butter.

By: Lucy

Lucy — Fri, 23 Oct 2009 21:30:44 +0000

Kathy, my youngest was the only 6 month old in her daycare that brought in grass-fed ground beef or pastured chicken browned in a bit of coconut oil for her meals, all the other poor children were fed cream of grain…

By: Richard Nikoley

Richard Nikoley — Fri, 23 Oct 2009 19:35:17 +0000

That’s great. Only 6 months old and smarter already than the combined brainpower of all vegetarians.

By: Jimbeaux

Jimbeaux — Fri, 23 Oct 2009 18:31:22 +0000

I just made a similar meal with a grass fed potroast except, I added mushrooms and used polenta.

By: Kathy Hall

Kathy Hall — Fri, 23 Oct 2009 17:50:47 +0000

Richard,

Here is a link to a video of my Paleo 6 month old grandson and BEEF – I think you will get quite a kick out of it.

http://www.youtube.com/user/sepasky#p/a/u/0/iuMfUHUTpEY

I’ve been encouraging a more paleo eating style for my son and his wife but I didn’t expect this!

By: Henrico Otto

Henrico Otto — Fri, 23 Oct 2009 15:33:33 +0000

I’ve tried a number of different vendors for grassfed NY strips. By far the best IMHO is US Wellness Meats. Consisently good, the fat tastes great — tastes better than grain fed. My 9 year old son loves steak in general. When I give him the US Wellness steaks (without being told the difference) he consistently comments that “the steak tastes really good tonight.” He prefers (as do I) the US Wellness NY Strips to the grain fed ones we sometimes get at the local gormet shop.

By: Lucy

Lucy — Fri, 23 Oct 2009 14:18:06 +0000

Get used to it. LaCense is pretty good, but if you move to local grass fed you will find a lot more, um, what we call “cowboy boot” (or sometimes just “cowboy”) in the beef. And it can vary from farm to farm, cow to cow and season to season. Since the cows aren’t all eating single variety GMO corn, taste is going to depend on what grasses etc. flourish in the pasture that year, and how that particular breed of cattle (some are tastier than others) reacts to what it eats.

Another interesting thing I’ve found is the longer the meat is stored in the freezer, the more pronounced the cowboy becomes.

Trimming the fat off helps a lot. My recommendation, after learning to love it, is to create some sauces that can neutralize, minimize or mask the cowboy. I (and probably all grassfed beef consumers) would be forever in your debt.