I am looking to make a meat loaf recipe that calls for ~1/2 cup crushed soda crackers as filler. I'm thinking of using a seasoned almond flour "breadcrumb" mixture in place of the soda crackers, but I am not sure of the ratio to use. Since this is... (more)
I have bought a proper chicken broth by Three Stone Hearth made of chicken carcasses, heads and feet. It is awesome, but I am trying to find some good recipes aside form just microwaving and drinking it, but all I can find is "how to make your... (more)
Wasn't most of the paleolithic man's meat and vegetables uncooked?
I just started Paleo and I have started working on weekly meal plans to follow. I have been blogging about it to keep a record, and to share with everyone who is on Paleo. Available here to subscribe -... (more)
My absolute favorite is coconut oil- just started using that instead of olive oil and WOW- is my food amazing!!! I use it for omelets, and just about everything. What do you use most, and for what and why? Any good recipes, please do post! (more)
If it is animal, you can eat it. If it is tough, get it into small enough pieces and then do as the Inuit (Stephanson, Fat of the Land) did- roll around in your mouth a few times for flavor and then just swallow it.
What is your favorite one?Bonus points for:1. Focus on quick-and-easy recipes that can be done under 10 minutes (not counting the time you need wait for the stuff to cook) and with 5-10 ingredients as opposed to two hours cooking sessions using 50... (more)
Butter is fantastic for scrambled eggs, fried eggs and some vegetables that do not require high heat. Good-quality ghee is the go-to fat for high-heat frying though, as its smoke point is much higher.
Hi everyone, I've been making cauliflower rice (following the recipe from "Against All Grain" and only on one occasion was it amazing and tasty.....the other occasions it tasted strange, bitter and just inedible. The other day as I was cooking... (more)
I'm hoping to make this topic a peaceful, interesting discussion. So supposedly we came from apes or gorillas right? Well, to me, gorillas and apes don't appear to be any more special than a polar bear, a deer, a shark, etc. Supposedly... (more)
I would like to know if the omega 3 ALA and omega 6 LA oils in vegetables, nuts and seeds are destroyed when cooked, and if so to what degree? I understand that refined sources of omega 3 should not be heated such as flax seed oil but I was... (more)
I like to cook Thai food at home but almost every recipe contains sugar. I usually omit sugar but that changes the salty-sour-spicy-sweet thai flavor to just salty-sour-spicy. Still good but not the same. If I was going to use a sweet... (more)
Lately when I cook steaks, I've been doing a mix of organic olive oil + grass-fed butter ghee + a little bit of water. I find this allows me to cook at a semi-higher temp without burning the meat or the olive oil. The thicker the steak or... (more)
Pre season the meat a few hours ahead with salt, put it closely under a very hot broiler and cook about a total of 7 minutes. I don't add any oils or butter. Hamburgers usually in a pan with some coconut oil to prevent sticking to pan.
I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)
Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat
I am looking for the best manner to store bulk cooked meals as well as raw portioned out fish, meat and produce. The idea behind this is that I can cook for 2-3 weeks worth of meals, then portion them out into daily meal bags that I... (more)
After a while learning new foreign recipes, I have noticed that traditionally many countries (specially Asian) rely on finding a balance of two or more flavors, one of them being sweet. For example, Thailand/Vietnam tries to balance spicy,... (more)
In a recent attempt to isolate variables in my food preparation which are making me feel bad, I noticed a strong "rubber" taste in my food last night. (Background : Over the past few months of being Paleo, I have been feeling ill eating the... (more)
I appear to have acquired a 2 lb. rabbit, quite accidentally. I have no freezer space and no oven - only an induction stove, 1 qt saucepan, some cast iron pans, and an 8 qt. stockpot. (Complete lack of freezer space means I must cook it very... (more)
Rabbit cacciatore--google it and enjoy it's deliciousness--it's pretty much a one pot meal. Then serve it over some riced cauliflower or spaghetti squash or yams..mmmmm
I'm a great cook, so taking any food and basing a recipe around it and making it taste good is no problem. I usually get alot of my vegetables from soups/stews. I'm just asking on you opinions on wether you like your soup to be cooked and blended... (more)
It depends. Sorrel soup (sorrel, potato, onions) and squash soup (squash), I prefer blended. Summer corn-tomato chowder (corn, tomato, and whatever is in the garden, usually zucchini, and onions) I prefer in pieces.
I am receiving a fair amount (1 lb.) of rabbit bones (presumably with some meat attached) in a few hours. I will (hopefully) be making a bone broth with them, removing the bones partway through to gnaw off the meat, then placing them back in to... (more)
Considering that rabbits "taste just like chicken" to a lot of people, you could use anything that's normally paired with chicken. I would personally opt for the ironic carrots to go with it.
I'm getting back from a family trip to Asia soon, and since paleo has been so difficult here, I want to get home and cook one of the most amazing paleo meals ever. If anyone has found any unbelievably good recipes, please share them. I really eat... (more)
I spend a little over an hour each morning and evening driving to and from work. I pass many drive throughs along the route and in the past I have conquered the urge to pull through by packing food to nibble on as I drive. Does anyone have good... (more)