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!!!!




________________________________
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