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Date: | Wed, 24 Dec 2008 13:11:02 -0500 |
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I must know - what is in your paleo trifle???
Thanks
-----Original Message-----
From: Mrs Caroline Centa <[log in to unmask]>
To: [log in to unmask]
Sent: Mon, 22 Dec 2008 8:57 pm
Subject: Re: [P-F] The christmas carb bomb
I always offer to make a side plate and a desert to go with dinner. I then make
paleo side dish (usually a salad or something) and either my Christmas pudding
r this year my new creation - trifle (using paleo ingredients). I can then be
nsured that I can eat the meat (my family know that I am Paleo and usually make
ne of the meats edible by my standards) and my side dish (and occasionally
here is at least another side dish I can eat - like the vegetables if we're
aving a hot meal) and then I can eat my dessert... helps me ignore the other
tuff.
This will be my third Paleo Christmas and I am positive there will be no
heating this year, as I already know the foods that are on offer! Yummy!!!!
_______________________________
rom: william <[log in to unmask]>
o: [log in to unmask]
ent: Tuesday, December 23, 2008 9:09:11 AM
ubject: Re: The christmas carb bomb
Mark Wilson wrote:
> From: william <[log in to unmask]>
>
> he too forgets to write that the meat should never exceed 104°F >or your own
ody temperature, likewise the tallow when it is >mixed with the meat.
>
Can you render suet at low temperatures? If so, what is the best way to do
t?
think not, a
s the rendering purpose is to drive off the water so it
oesn't go rancid.
cut the fat into small chunks and bake in oven in a big pot at 225°F
bout 8 hours.
f anyone has found a better way, please advise.
William
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