I am making burgers next week and plan to use lettuce for buns and I was thinking of putting onion, guacamole and bacon on the burger itself. Any other ideas for paleo-friendly burger toppings? What do you use?
Does anyone know of any information regarding the health benefits, or lack thereof, of yellow mustard and/or the various other kinds of mustard? Any information is welcome. Thanks!
Hey guys, I'm pretty much completely paleo, but on my salads I tend to use a lot of condiments. I'll get a bucket-load of vegetables, then some fish, but for the dressing I use: Balsamic Vinegar Sriracha Hot Sauce Yellow Mustard Should I... (more)
We use coconut oil mainly, olive oil somewhat but cannot find a store-bought mayonnaise made solely with these. All have either safflower, sunflower, soybean or canola or a combination of these. Of these which would best choice if only used... (more)
Why is it ok to have salt while on a Paleo diet? I even see questions like "which salt should I have? Himalayan, Black or Sea?" Did stone age people really collect and use salt? Which cultures? I'd love to know that a hunter gatherer culture... (more)
Hey there, I am fairly new to Paleo and this is my first post on these forums, so I'm hoping you'll bear with me. For a first question this is going to be especially loaded. It's more like 4 questions in one. Yesterday I bought a fair amount of... (more)
I made really good fermented sriracha recently. Fermentation on my countertop started within 24 hours and lasted for three days. I didn't use any starter cultures, just sealed the jar tightly. It was delicious with chicken and hard-boiled... (more)
My ferments are SO SLOW this winter because we don't heat our house much. Try moving it to a warmer spot.
I'll be making paleo ketchup based on a Paleo Comfort Foods recipe this weekend. The recipe calls for half a cup of water, and I'm thinking of substituting it with beef stock. Would that make for a tastier ketchup, or would it clash too much? My... (more)
Ketchup can generally be stored for quite a while, but maybe not if made with beef broth. If you don't think you'd use it all up quickly that's something to consider.
I am looking for paleo friendly condiments as I just don't have the time to make my own right now. I would like to find ketchup, mustard, barbeque sauce, and mayonnaise. Does anyone have any brands that they purchase that are paleo friends or... (more)
Has anyone else besides me noticed various condiments effects on symptoms of inflammation? Case in point: About a week ago I ate eggs with zero signs of intestinal distress or inflammation. A few days later I added black pepper to the mix and... (more)
What kind of stuff can I make at home and put in a jar in my fridge that will keep for a while? I make homemade hot sauce which seems to keep for at least a couple weeks. Flavored butter also keeps. Most everything else I've messed with goes bad... (more)
I've never purchased prepared horseradish before, but this evening I decided to grab some for my roast. To my great dismay, the first jar I picked up had SOYBEAN OIL listed as the FIRST ingredient. I read the ingredients on jar after jar, and... (more)
Not sure where you live but in a pinch I can get a jar at different greenmarkets in NY and Brooklyn as well as a few poncey stores. Just horseradish, salt, vinegar, water. Other than that I don't know of any brands.. sorry. My family grew... (more)
Hey guys. I've been checking out various condiments, and I noticed that whilst Colmans mustard has sugar in it, French's has none. It has a very small amount of carbs in it per 100g, and it uses 'spirit' vinegar. Is it ok to use? FRENCH'S??... (more)
Setting aside for now the usual "Why don't you just make your own?" argument, are there any commercially available Indian condiments/simmering sauces that are paleo-friendly? I'd like to throw some leftover pieces of chicken into some masala (or... (more)
If hot sauce is wrong, I don't want to be right!
I've been making my own mayonnaise for years, but since switching to a more ancestrally-appropriate diet, I've found that making mayo with olive oil doesn't quite do it for me. I want my mayonnaise to taste like Duke's, not like Il Duce's. I've... (more)
Chris Masterjohn says Macadamia oil. He knows more about oil than the Rockefellers.
I'm the guy who puts ketchup on nearly everything. I've gone to non-HFCS brands, but it still has sugar. By eliminating a lot of the foods I used to put it on I've reduced my ketchup use, but I'd like to find a good paleo alternative. I've... (more)
How many of you make your own fish sauce? What kind of fish do you use for your sauce and do you add any other spices? I would like to add that it is a very easy process.
So I love to ferment, and, especially in the summertime, my kitchen counter is full of bubbling crocks and jars. I have been wanting to make some fermented condiments, especially ketchup, but the only recipes I can find have whey and sweeteners... (more)
Whatever we do, my wife and I, who have been Paleo for the past month (with just 2-3 meal cheats so far), can't give up assorted set of condiments. Now, I know that someone of them have the bad stuff in them - soybean, sugar and MSG, but is it... (more)