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by 0 · September 29, 2013 at 08:57 PM

[edit: blantant spam link removed.]

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samc 0 · September 29, 2013 at 07:34 PM

Any baked SPAM receipes available?

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by 50 · August 01, 2013 at 03:30 PM

Less and less consumption of bread in France http://www.nytimes.com/2013/07/31/world/europe/a-french-dining-staple-is-losing-its-place-at-the-table.html (more)

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glib 0 · July 31, 2013 at 11:41 PM

They were always leaning that way. When me and my wife were near vegetarian (20 yrs ago), we took a one week bike trip in France (beautiful). But in the hotels at night we would get zucchini wrapped in bacon, or potatoes roasted and soaked in duck... (more)

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by 30 · January 18, 2013 at 03:13 PM

Hey Paleo crew, Why do most people in here recommend sweet potato over white potatoes as a good source of carbs? (here in Denmark sweet potato is somewhat more seldom used as opposed to potatos that we eat all the time) Also what is best`? Baked... (more)

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Monte 0 · January 18, 2013 at 07:22 AM

Alright Larry Finkelstein, http://paleohacks.com/questions/18825/why-are-sweet-potatoes-better-than-regular-potatoes#ixzz2Ah3ejGDN (more)

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by 905 · October 06, 2012 at 09:03 PM

Is it paleo 'certified' to bake parsnip, beetroot, celery and parsley root in the oven at around 200 C/392 F. I'm thinking that the baking will raise the GI too much, but is this concern overdone?

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dzone 0 · October 06, 2012 at 09:03 PM

I just ate baked yam and boiled potatoes mushed together with ground beef and seasonings. I'm probably not a good person to answer this. I'm not terribly worried about GI if the food is good.

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by 5809 · September 26, 2012 at 07:59 AM

Grilled, broiled, poached, baked, BBQ'd, pan-seared, or raw? Perhaps cured? Pickled?

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animaleater 0 · September 26, 2012 at 07:59 AM

Sous Vide controller in a cheap rice cooker and a ziplock. 56'C for 12 hrs is the most tender, juicy, tasty steak/lamb/pork ever!!

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by 6218 · December 04, 2011 at 01:40 PM

A lot of recipes call for olive oil, which I'm trying to avoid heating at 400 F. I'm looking for alternatives to vegetable oils! Have you tried or recommend butter, ghee, tallow, or lard? I haven't tried with these other fats (though I use... (more)

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UncleLongHair 0 · December 04, 2011 at 01:40 PM

I think any of the fats that you mention would work. I tend to use bacon fat because I usually have plenty of it (I save the rendered fat from making bacon) and it goes well with potatoes. For small potatoes, I render 1 tbsp or so of fat in a pan... (more)

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by 20 · August 24, 2011 at 02:38 AM

I have been on the Paleo diet for 5 months, without any cheating. In order to maintain the 2,400 calories a day I need to stay healthy, I'm eating meat three times a day, lots of fresh veges, and limited fruits. However, I'm still not able to eat... (more)

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Tom_R_ 0 · August 24, 2011 at 02:38 AM

One suggestion: eat more meat. 6 to 8 oz is a decent sized appetizer.