most recent 30 from http://paleohacks.com 2013-06-19T03:34:38Z http://paleohacks.com/feeds/question/68137 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/68137/hack-this-tasty-recipe WayfinderAli 2011-10-01T16:24:50Z 2011-10-01T23:48:18Z

<p>My mom makes this really awesome pork roast in the crock pot, but there are some ingredients I would like to alter. <br></p> <p>Here's what it includes:<br> 1. large pork roast (not a big deal, high in Omega 6 though)<br> 2. 2 little tubs unsweetened organic apple sauce (maybe supplement with freshly blended apples?)<br> 3. a tablespoon of beef bullion in granule form. Would really like a supplement for this<br> 4. handful fresh green beans (hard to find a substitute for those)<br> 5. 2 sweet potatoes, peeled and cubed<br> 6. diced onions, browned in leftover bacon fat </p> <p>What is a substitute for beef bullion? As is, this roast is full of flavor and really yummy. I'm worried that if I take out the bullion I'll loose flavor. </p>

http://paleohacks.com/questions/68137/hack-this-tasty-recipe/68146#68146 Jessica G 2011-10-01T17:19:20Z 2011-10-01T17:19:20Z

<p>I'd say like a cup of beef bone broth and some salt. Those bouillion cubes are heavy on MSG (even the "natural" ones - they call it "yeast extract") so adding salt would bring that flavor back. You don't need a lot of liquid with the crock, so if you go with broth, it will be soupier. I'd even give it a go without subbing anything for the cube and see how it goes. It looks like a great recipe - thanks for sharing it!</p>

http://paleohacks.com/questions/68137/hack-this-tasty-recipe/68147#68147 Beth-WeightMaven 2011-10-01T17:21:40Z 2011-10-01T17:21:40Z

<p>Commercial beef bouillion provides two things to a dish: <a href="http://en.wikipedia.org/wiki/Umami" rel="nofollow">umami</a> and salt. I'd replace it with 1 T of a not-too-processed salt and some good mushrooms (portabella might be nice).</p>

http://paleohacks.com/questions/68137/hack-this-tasty-recipe/68149#68149 Matt 2011-10-01T17:32:21Z 2011-10-01T17:32:21Z

<p>Maybe play around with some fermented sauces: wheat-free soy sauce (tamari), Thai fish sauce or Worcestershire sauce. They've all got the salt the bullion has, as well as a lot of complex, layered flavors. </p>

http://paleohacks.com/questions/68137/hack-this-tasty-recipe/68161#68161 staceychev 2011-10-01T18:43:56Z 2011-10-01T18:43:56Z

<p>What's that stuff that French chefs use that's super-reduced beef stock? I'm totally drawing a blank. That would be a nice addition. </p> <p>Other than that, personally, I wouldn't really change anything. Apples might be a really yummy sub (I'm imagining the pieces of stewed apples paired on my fork with a bite of pork), but realize that you'll need to add some liquid to make up for the apple sauce. Frozen cubes of homemade chicken stock are my go-to. I'd throw a couple of those in. </p> <p>I don't think I'd worry about the green beans. </p>

http://paleohacks.com/questions/68137/hack-this-tasty-recipe/68202#68202 peter 2011-10-01T23:48:18Z 2011-10-01T23:48:18Z

<p>What is the liquid? If it is water, I would suggest taking out the beef bullion and using good quality stock.</p>