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Date: | Mon, 22 Dec 2008 17:57:02 -0800 |
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I always offer to make a side plate and a desert to go with dinner. I then make a paleo side dish (usually a salad or something) and either my Christmas pudding or this year my new creation - trifle (using paleo ingredients). I can then be ensured that I can eat the meat (my family know that I am Paleo and usually make one of the meats edible by my standards) and my side dish (and occasionally there is at least another side dish I can eat - like the vegetables if we're having a hot meal) and then I can eat my dessert... helps me ignore the other stuff.
This will be my third Paleo Christmas and I am positive there will be no cheating this year, as I already know the foods that are on offer! Yummy!!!!
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From: william <[log in to unmask]>
To: [log in to unmask]
Sent: Tuesday, December 23, 2008 9:09:11 AM
Subject: 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 body 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 it?
>
>
I think not, as the rendering purpose is to drive off the water so it
doesn't go rancid.
I cut the fat into small chunks and bake in oven in a big pot at 225°F
about 8 hours.
If anyone has found a better way, please advise.
William
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