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