Collard greens - feedback
OK. I cooked the lamb stew recipe in the files. Instead of draining
off the fat, I kept it. Then I cooked the collard greens in the fat,
with some chopped garlic tossed in. I stir fried it for about 15-20
minutes (or as long as it took me to fix the rest of the stew). That
was Mon.
I had them Tue night. Very rich because of the fat, I guess (almost
too rich). It was that fat taste and feeling… Great taste, BTW.
Though, I couldn’t eat very much. It was a little tough, so maybe
cook the sliced leaves a bit longer next time? They were pretty
wilted when I finished cooking them. I didn’t cut out the middle
stalk, but cut them off at the leaves. Then narrow slices across the
leaves.
My first experience with greens. Not bad. Especially since my dad
said he never ate them growing up in KY. I guess it was a class thing
back then (he was born in 1912).
I think I’ll try chard next. Isn’t that what you recommended, Axel?
E Long
P.S. Where is everyone? It’s been pretty slim pickins on this list
lately. You guys are a bunch of stool pigeons. <ha ha
May 29th, 2005 at 2:45 pm
This is interesting. It seems people have a difficult time with greens, too
tough, long cooking times… I saute them after slicing into small shreds…
have them with thinly sliced seaweeds… they take 10 minutes at most. What
kind of heat setting are you guys using? I cook with very stable animal
fats, at pretty high temperatures (higher than any olive oil or plain butter
could handle). They turn out tender, juicy-oily, very tasty, easy to chew,
not hard on the stomach (I’ve found all greens to enhance digestion!). Maybe
it’s the variety of kale and collards I’m getting, from my co-op and the
farmers at my Farmer’s Market. Hmm.
May 29th, 2005 at 7:47 pm
I’m a starving filmmaker now - not the corporate fat cat I used to be. I’m
finding it a struggle to pay for my type O-NS meat habits. I would like to
eat nice meat (fresh filet, ribeye, snapper, cod and the like) but this is
breaking the bank.
Basically, I’m eating at 4-6 oz. of meat twice a day, more on big exercise
days (8-12 oz)., The probably is that nice organics cuts in my part of the
world run $9 per pound at the cheapest and average $13-$15. Do the math and
I find my meat expenditures could run over $350 a month. Since I don’t have
this, I find Bubba Burgers, organic Yorkshire beef dogs from the healthfood
store and other items are most of my lunches and some of my suppers.
Breakfast is eggs usually simply due to $$ constraints.
WellSpring/Fresh Market is my only choice. Our local farmers market has few
organic meats of very poor and unsanitary quality. Most of the rest of the
Co-op meet is pork/ham (I live in NC - hog farming is HUGE hear).
I try not to eat chicken/turkey as they are not HB, not very tasty to my
palate and I find them unsatisfying proteins - only eat when desperate at a
dinner party.
Non-organic meats I’ve had rough time with - quality and heavily processed.
Local regular store don’t stock organic cuts except occasionally the Laura’s
Lean brand, but I’ve had trouble with poor quality, infrequent stocking and
often not remotely fresh.
Note also I live with only my wife who’s a type A in an apartment with a
small, small freezer.
So - after my sad, sad story (I assume everyone is in tears that has made it
thus far) - here’s some thoughts on how to get quality, organic meats at
something like $5 a pound or less without eating ground beef all the time:
1) Cook large roasts, freeze some, refrigerate some. How long can I safely
refrigerate beef cooked rare/medium rare?
2) Move the country so I can fish and hunt deer (don’t laugh - I’m thinking
it makes a lot of sense.
Other ideas, thoughts sources?
stephen
www.xiveren.com
“I don’t use the accident, because I deny the accident.”
Jackson Pollock
May 30th, 2005 at 4:23 pm
Jennifer:
to get some venison. I get a little from some hunters I know and it
Hey fellow North Carolinian…
What grocery store do you shop, what do you buy and how to keep it to $2 a
pound? My neighborhood store (Lowes) has no beef at all priced at $2 a pound
except for “priced for quick sale” ground beef and no fish at all. I can’t
really afford $5 a pound but that’s half what Wellspring and fish costs.
I’ve seriously thought of taking up bow hunting (though I know how to shoot
a gun, I grew up in Africa and just don’t think it’s fair to hunt deer with
guns
is yummy, but not enough for a regular supply.
I figured a week was all I could get, but if I buy smaller roasts, that may
be my best bet.
stephen
www.xiveren.com
“I don’t use the accident, because I deny the accident.”
Jackson Pollock
June 9th, 2005 at 10:40 am
Would I get a multi, or individual? Which are the best? Calcium & Mag
(1:2), right, and what else? Iron? I would think with beef we get
tons.
I will look for them my next shopping trip, probably on Mon. I’ve
pretty much always taken a multi-mineral tab with a calcium on the
side.
E Long
June 10th, 2005 at 8:38 am
Have you had your thyroid checked? I would try that. Make sure you go
to a good doctor that check all levels of all the incarnations of the
thyroid hormone. If you tell me where you live, I can probably give you
the name of a good doc. Try taking Deflect O 2 caps, 3X daily with
meals and Fucus Plus 1 cap, 3X daily with meals. After 1 month, you can
discontinue the Deflect (use when you cheat from then on), but the Fucus
can be continued for a year or more. I have found that this regimen is
highly beneficial for weight loss in O’s (I lost over 50lbs.). Also,
definitely check secretor status. That can make a huge difference.
Cheers,
Ryan
June 13th, 2005 at 8:13 pm
Hi Amy,
Yes, the Benificials will help with the weight loss, and it would probably
help to cut the grains back even more. There are some O’s who say they cut
out all grains when they are trying to loose weight. Try to keep your
husband’s cookies and snacks out of your sight. That is the easiest way to
keep from eating them. Also, make your fruits the ones that are lower in
calories and carbohydrates. It sounds like you do exercise enough.
Hope these will give you something to go on to loose that 15 lbs.
Sarah
I have gone from eating 6 servings of