While I continue to think about and draft the next in my series on Saturated Fat a-la Prof. Rod Jackson in New Zealand, I thought I’d empty the queue of various food photos. So, here goes, quickly.
Who doesn’t love soup, especially beef & vegetable with the remainder of my bone stock as the base?
That was a crosscut beef shank, with the bone. Other ingredients included onion, carrot, celery and I had some frozen peas that I finished off, too. So simple and so delicious and satisfying. Cut ‘er up, brown in lard, add stock, vegetables, bring to a boil, cover and simmer low for a coupla hours. Eat.
Yep, since that was the last of the stock to make the soup, I had to retreat to the freezer. I now typically write "bone stock" instead of beef stock because what I do is a random mix of beef, pork, and lamb bones that I save and, friends save for me. The batch before this came out dark brown and like syrup. This one is light, less fat (I save that separately, BTW), but totally gelatinous. Should be interesting. I’ve already got a batch going of pure beef marrow bone stock. I’ve got the lid ajar on the crockpot because I want to reduce and concentrate it. It’s going to be my "private stash" for Bea, I, and the friends who got me the marrow bones.
Don’t you just love soft boiled eggs — so pure in taste? I have recently experienced an inexplicable but very distinct diminished craving for eggs of any kind. My mom, too, only more severe (she gets nauseated). However, when I do get that feeling, it’s for soft boiled. I add a pat of butter per egg, to melt as I burn the shit out of my fingers scooping out the goodness.
Looking forward to the delivery of Doc Eades’ Sous-Vide Supreme. I can have these ready, waiting, and perfectly runny yolk in the morning.
What would this many disperate photos be without an abortion?
This was for my "Paleo Biscuits & Gravy."
Meh. Well, I didn’t realize I didn’t have any coconut milk, didn’t want to go out, friends were out of stock, so I improvised with butter, heavy cream and some creme fraiche. Still not moist enough (the gravy), and the buscuits were too dry. Plus, I’m not sure I like concentrating omega-6 PUFAs like this. One full cup of almonds for four biscuits… Seems excessive.
Anyone have a recipe for moist biscuits involving coconut flour or some alternative?