>How do you prepare the animal foods that you do eat heated?  What kind of
meals
>do you put together?
>
>Peter
>

Probably very boring ones compared to the many here. I steam a lot of my fish
or as with my smoked herring (sort of paleo) drop it in boiling water for a
few minutes. I just love fish with mounds of raw parsley, fennel or dill and
lemon. If I have been fishing a great way to cook fish on the shore is to make
a fire of drift wood and place a flat slab of stone over the fire on two
pillers of stone, the shell fish you collect on the shore makes a lovely
addition. It all cooks lovely on the stone and remains juicy. With meat I do
tend to flash fry as I find the grill not hot or fast enough and it dries it
out. I serve all the above with raw or steamed veggies, mostly green leaves
and fennel roots. But I do like and find a need for carrots and parsnips
(steamed). I have a spit and quite often do big joints on the spit over a wood
fire outside. On one occasion I roasted a whole pig on a spit for a party. I'm
going to try a lamb next. I personally discard the crunchy outer bit (my
husband loves this) and stick with the juicy meat. On the odd occasion I will
make a steak mince or steak all in one meal. But I only cook it for about 20
-30 minutes on alow heat with the juices of the veggies I add - no water.

Fran

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