Yesterday, I made some beef stew with cross cut beef shanks and tendon. When I took the stew out of the refrigerator this morning, I found that the stew liquid had turned into a layer of gelatin on the bottom with some liquidy, not so solid fat... (more)
When you eat a plant, only pubmed can tell you what all is in your food. When you eat an animal, you can more relate to what's going into your body. Beef muscle? I've got some muscle! Chicken liver? I've got one of those, I think. How... (more)
I think for tendons, it might very well apply. Tendons and cartilage might include lots of minerals that are in short supply. See this hack.
For joints, you want to be consuming high quality fish oil along with regular consumption of collagen-based foods such as broths and stocks. With regard to finding a high quality fish oil, I don't find the type of fish is of too much importance,... (more)
I got me some grass-fed beef knuckles through mail order. After thawing, I realized just how huge the knuckles are. So I decided to detach the meat and tendons attached to the knuckles. Spent a good part of the afternoon doing that with my... (more)
You could try to simmer them for a while after the boiling, it may take several hours as with pho recipes. I think that it may take a little longer than usual since they'll have to rehydrate and I honestly don't know how the flavor and texture is... (more)