Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - donrad

Pages: 1 2 3 4 [5] 6 7 8
I buy currants at an organic grocery store in Kansas. The bushes have some type of disease that infects other trees but you can buy certified disease free plants on the internet. Some states still ban their import probably. The fruit itself has no relation to the plant disease. You can buy on the web. They are considered a superfood by some. Lots of color, small, not too sweet. Antioxidants & bioflavs. Typical Paleo gathering food.

Exercise / Bodybuilding / Re: Cold water Therapy
« on: October 14, 2010, 09:45:11 am »
I swim for an hour in a cold pool once a week. I also do a one hour very intense hot sweaty workout. Very good for the skin. My body adjusts quickly to temperature extremes even without clothes. Very Paleo.

Once I read an article about European explorers seeing indigenous people well adapted to very cold conditions naked. The missionaries forced them to wear clothes. The clothes stayed wet in the elements which made the natives sick and contributed to their extinction.

In the U.S. pacific northwest the native american men would sleep outside nude in all weather conditions using logs as pillows. Real men.

General Discussion / Re: meat storage ideas?
« on: October 14, 2010, 09:29:57 am »
I buy in bulk also.

I use vacuum canisters purchased on eBay. Expensive but they last forever. Only certain vacuum machines have a cannister port. All major manufacturers have cannisters. I even have an attachment that will seal canning jars. Ground meat and liver last 3X longer without oxygen in frig.

I also have great success with breifly searing big thick (very thick) burger patties on a very hot BBQ grill. It seals the outside while the inside stays raw. Keeps much longer in frig and tastes great cold or warm.

The meat you buy was probably hung in a frig for a couple of weeks to tenderize befor you got it. If you buy large cuts and dry age them they will last for weeks. Freshly grind or chop what you need by cutting off chunks with a clean knife. Fresh ground meat tastes better. Try to hang them in the frig. The mold is not bad. Wipe it off with vinegar. The meat will get more tender by enzyme action the longer it ages. Dry aging shrinks the meat and that is why the butcher does not want to do it long. Rubbing pepper and salt on the meat will also keep spoilage down. 50 degrees is optimal for tenderizing, 40 for long storage. You will be amazed at the tenderness, texture, and flavor of good dry aged meat. Experiment and enjoy.

Before refrigeration meat was smoked and salted to make it last a long time. Drying works great also. See my post on pemican. In cold climates you can hang it outside to freeze in a barn or shed.

Info / News Items / Announcements / Re: Meat? Environmentally friendly?
« on: October 14, 2010, 08:28:14 am »
The worst thing humans ever did to this planet was plow up the grasslands to plant grains and legumes. It has destroyed the topsoil and poluted the water. The result is overpopulation of degenerating sick people eating the crops. Fertile lands have been turned into deserts. We feed the grains to animals which is not their natural diet which makes them sick also. The depleted soil kept in production with pesticides, herbicides, and chemical fertilizers gives us sick plants. Our food is no longer healthy.

If we return from grains and legumes to pastures the balance will return as nature intended. We would not be able to sustain this level of world human population, but that would be good for the earth.

Vegetarianism is not environmentally friendly.

I buy plain grass fed ground beef from my butcher and he grinds some heart in with it (10% or so). He sells the heart for only $1.00 per pound. I don't care how fatty it is. Too much fat is gooey. I'm sure he just uses trimmings and I get a price break

Any spices available go in but I'm fond of chile pepper, garlic, and onion. Some currants add a nice sweet touch and keeps it moist.

I make rather large batches, using a calk gun like device to squeeze out strips. Half dry it at low temp (100') and store in freezer. Eat it every day at work. Half drying keeps it from getting dry gritty.
A good dehydrator with forced air and temp control is a must.

General Discussion / Re: Raw Paleo collaborative book
« on: October 04, 2010, 09:05:29 am »
What is nice about Wiki is that you can't just say something without giving references to support your position.

I like the RPF format in that it is a bunch of people just sharing their experiences. But a published book needs to withstand the critics by not being biased. Contraversial ideas should give links to both arguments.

It takes of lot of time researching. You may want to break the chapters down into subtopics that people can write about who have expertise in that particular area and can prove it.

General Discussion / Re: Best bones to get sizeable amounts of marrow
« on: October 04, 2010, 07:16:02 am »
i pay $3 pound for this. is it grass fed marrow?

Yes, grass fed, I found a small town butcher close to me in Kansas. They also slaughter. Marrow bones, neck bones, heart, kidney, suet, etc are all $1. I can go there on Sat. morning and buy a live goat or sheep and have it butchered & take it home. Sweet. I can get the brains, glands, and everything. A lot of religeous folks from Kansas City go there.

Primal Diet / Re: Raw milk
« on: October 03, 2010, 10:06:01 am »
Feeding pasturized homoginized milk from factory cows to babies and children is cruel. It makes them very sick and they cry a lot. They also do not develop well. Their bones, teeth, and joints will not form and grow correctly.

Primal Diet / Re: Raw milk
« on: October 03, 2010, 09:40:02 am »
If I get a gallon of cold milk and keep it in the frig, the cream will rise to the top. I skim the cream and it is called crem fresh. This is great as a sauce and in coffee. Eventually it becomes sour cream. The skim milk is a great drink and eventually becomes somewhat tart but does not taste spoiled.

I leave my whey out after cheese making for a day to let the lacto bacteria take hold. Pre refrigeration ancestors would use this to start the pickeling process to preserve vegetables in crocks. It works great. My pickel bucket is wonderful. Works with cabbage to make kraut also. Less salt is needed when you use whey.

Primal Diet / Re: Raw milk
« on: October 03, 2010, 08:47:43 am »
The one on the right looks normal for raw unpasteurized. There is even a nice layer of butterfat on top.

Pasteurizing and homoginizing is a real hassel for farmers. I am sure they would prefer not to.

In the US the get around the law in illegal states by selling shares of the cow to people who want raw milk. It is not illegal to have raw milk from your own cow. You just pay the farmer to milk it.

Primal Diet / Re: Raw milk
« on: October 03, 2010, 02:59:27 am »
Awesome. I just started experimenting with this stuff aswell. Tell me though, your rennet, is it natural calf stomach rennet? I'm having a hard time getting my hands on that stuff. I can only find the GMO microbial crap.

Also, you should try kefir. Then you don't have to buy yoghurt. Kefir works really fast, and you'll have strong yoghurt over night if you have a decent sized culture.

I just use Junket rennet tablets. They work fine are cheap and readily available at grocery store. And they have a long shelf life.

My original yogurt about a year ago was started with both kefir and yogurt cultures. I add some old to new and it just keeps going. Just like in our intestines the abundance of good bacteria keep the bad ones from thriving.  I have heard of cultures being passed down through generations.

If you just leave the raw milk warm sit it will first turn to what is commonly called yogurt (different peoples have different names around the world) and eventually the acidity will coagulate the protein to form cheese. This is the way it was done for thousands of years. Over time humans have just added a lot of refinements and variations. Some is rather smelly, I personally prefer fresh cheese because it is mild and melts nice. The aged smelly stuff was developed so there would be a milk food in winter when the cows dried up. The best milk, butter, and cheese comes from cows eating lush spring grass and is also highest in omega3 (you can tell this by the nice yellow color).

General Discussion / Re: Best bones to get sizeable amounts of marrow
« on: October 02, 2010, 01:01:08 pm »
I order femar bones cut into 3 inch chunks. 3 pieces from a cow give a lot of marrow. Enough for a meal. I like it warmed to body temp which makes it easy to scoop out and eat. My butcher is happy to sell for $1.00 per pound, it is normally scrap.

General Discussion / Re: Raw Bone Meal
« on: October 02, 2010, 12:52:33 pm »
Why raw? The minerals which are the value in bones can be extracted but I havn't found a way to pulverize without a sledge hammer. Don't think the minerals are affected by heat or my stock pot, just made more available.

Primal Diet / Re: Raw milk
« on: October 02, 2010, 11:12:59 am »
I have been experimenting with raw milk for the past year. Once a week I get two gallons of raw milk from a farmer that is still warm from the milking. He milks 4 cows by hand. Pretty awesome little farm.

I bring the milk home and put it into a roaster oven that will maintain a temperature of 98' approx. If I add some of the last batch of yoghurt and leave it for 24 hours I have yoghurt. The longer is sits the more sour it gets. Pure and simple. Predigested and symbiotic. Lasts a month or longer in the frig.

If I add a couple of rennet tablets instead of yoghurt in a couple of hours I have raw cheese. Seperate the whey, wrap in cloth, weight it for a day and I have this fantastic cheese. I rub some salt on it, dry it at room temp for a day and it will last indefinately at 50'. Gets better with age.

The leftover whey is probiotic and makes a refreshing drink. It is also good in my perpetual stock pot. If I have lots I feed the plants in my garden.

Previous post is right on. There is naturally occuring beneficial lactobacillus bacteria in grassfed unpasteurized milk. I do not really need to add yoghurt to make yoghurt it will occur naturally, just takes longer. Pasteurized milk putrifies and stinks.

The government stepped in to require pasteurization about the turn of the last century when businessmen started taking the dairy cows off the small farms and putting them in feedlots by breweries to eat the spent grains. Filthy conditions and an unnatural diet resulted in bad milk. Large dairies today still keep their cows in terrible conditions with unnatural diets.

Join the Price-Pottinger Foundation to preserve our heritage. They  fight for raw milk rights.

General Discussion / Re: Raw eggs
« on: September 27, 2010, 05:44:19 am »
I add raw eggs to a smoothie every morning.

Cage free, organic, and free range are all terms that don't mean much. The chickens can still be crammed into a building and never see the light of day. Look for "pastured" on the carton.

I drive out to the country and get my eggs from a farmer and can see the chickens running around the farm eating bugs. The yoaks are dark orange. I'm lucky.

General Discussion / Re: Dry ageing vs highmeat
« on: September 26, 2010, 07:11:44 pm »
I am researching primitive methods of sausage making. They had it down to a science. Four techniques were used to control harmful bacteria in room temp storage. Beneficial bacteria (acidolpholis types) raises the Ph level, and the meat is cold smoked & dried and salt is used also. It will last a looonnnngggg time and does not need cooking. Not comparable to modern USA sausage. It is still made in some areas of Europe.

Love this type of sausage, I've been experimenting with cold smokers to duplicate the process. Great for preserving a large animal.

Uncontrolled high meat is dangerous. Beware or be dead. The bad bacteria that attacks the meat will attack you. Your nose knows.

General Discussion / Re: prepare liver
« on: September 26, 2010, 06:21:45 pm »
WARNING: Do NOT eat liver from factory raised animals (all grocery store chicken, pork & beef). The animals are crowded into toxic living environments. The liver filters and concentrates these toxins. Grass fed/finished or wild animal liver is fine. More than fine, its a super-food.

A few generations back before corporations took control of our food supply, conventional wisdom said eat liver every week. Now scientists are warning the general public to be more moderate or abstinent.

All primitive human societies would share the most nutritious organs from a kill, with the choicest going to women of childbearing age. They knew from eons of experience. Survival of the fittest clan.

General Discussion / Re: Storage of animal fat
« on: September 25, 2010, 10:48:36 am »
I buy marrow bones in bulk because I have to travel far to get good grass fed femar bones. They keep in the freezer a long time. I warm them in stock to about 98 degrees. Marrow makes red blood cells if I am not mistakes, which might be the spots you see. It all tastes good to me.

Although technically not raw, I render my fat by cutting into chunks and keeping it over low heat for a long time. this drives the moisture out. the chunks turn into 'cracklings' and are delicous. the fat is lard and stable at room temperature for a long long time. I don't think the composition of fat changes as much by heating as does muscle or organ meats.

General Discussion / Re: prepare liver
« on: September 25, 2010, 10:02:29 am »
I buy a bunch of grass fed liver and grind it in a meat grinder. I add spices (onion, garlic, chile, salt etc.) and put the mix in 2 portion baggies, then freeze. I just warm the liver up to body temp and it tastes great. I eat quite a bit at a time and it makes me feel good.

I once butchered a fresh killed rabbit. The muscle meat was almost impossible to eat but the warm liver was wonderful. Indians would chase down a deer and go immediately for the liver. I was a good source of vitamin C.

General Discussion / Re: Raw Jerky? Raw dehydrated meats?
« on: June 26, 2009, 10:57:32 am »
I eat almost all my meat half dried. After a lot of experimentation, I am settling in on ground meat. I have 3 dryers. 2 are Nesco professionals that go down to 95' with fans. The ground meat is easy to mix with seasonings and dries quickly. I found a device that is similar to a caulking  gun. I squeezes out jerky-like strips very quickly. It drys to my liking in a day. I can vary the spices for variety.

I only dry the meat half way because I like the flavor and texture much better. One day portions are put in baggies and stored in the freezer to control mold and spoilage. These are great to take to work with raw fruit and veggies.

The ground meat is less expensive from my grass fed meat suppliers. Various meats (pork, lamb, goat, chicken) can be mixed. I also grind and add organ meats which I can get at a much lower cost from some producers. Heart and kidney are great dried. Liver is kind of strong but is mellowed by the other cuts. If needed, I chop the meat in a food processor. Ground meat also has a good fat content that is evenly distributed.

About a two week supply works pretty good for me. I don't know why anyone would want to store it for any longer.

There is evidence that our prehistoric ancestors smoked and dried meat. And seafood. It is a way to take advantage of seasonal migrations. The native Americans in the Pacific Northwest of the U.S. dried their salmon in cold smoke over a period of about a week. Smoke is a preservative and keeps flies away.

While my co-workers are destroying themselves with vending machine crap, I'm eating good and feeling great. It also saves a lot of food preparation time, cleanup, and I can eat while I'm doing whatever. Three meals a day were designed for the 8 to 5 workforce.

General Discussion / Re: Grass fed vs. Grain fed
« on: June 22, 2009, 02:30:29 am »
"Any grain feeding will skew the fatty acid profile of the ruminant animal dramatically.  Rather than talk to people set in their ways, why not talk to farmers about it?  That's what I do.  They know a whole lot more about animal health than people who buy cuts wrapped in plastic."

You are so right ;;;;

General Discussion / Re: What's your fave raw fat source?
« on: June 22, 2009, 02:18:21 am »
Grass fed unpasteurized not-homogenized dairy.

Wild caught salmon, sardines, herring. Any wild caught fiish.

Grass fed only land animals. If the farmer/rancher cares about his animals and the environment there will be plenty of fat in the meat.

General Discussion / Re: Is mold safe?
« on: June 18, 2009, 09:40:06 am »
I make a lot of low temperature half dried meat that gets moldy. I eat it all the time. Mold is what gives great cheeses their character.

In the meat aging industry, mold is considered good; slimy is bad. Dry aging often results in mold that does not smell bad. Wet aging often produces a stinky putrid slime.

Mold, yeast, and mushrooms are in the same group.

I will eat mold that eats the same thing I do, but mold growing in your damp basement eating paint can be harmful when is becomes airborne.

General Discussion / Re: COCONUT CREAM
« on: June 18, 2009, 09:26:20 am »
If you are of Asian decent you may be better adapted to coconuts. I am of European descent and am well adapted to dairy, whereas many Asians are not. I do enjoy coconuts a lot.

I bought a coconut and found this great site:

Please read "The Truth About Coconut Oil"

And "Selecting a Coconut for Purchase"

Good stuff. She speaks from experience and research, not just "I tried it once and ......"

General Discussion / Re: Brains - Awesome!
« on: June 14, 2009, 11:28:45 pm »
I think there are laws in the U.S. about selling cow brains because of mad cow disease.

I have been able just recently to get frozen pig brains, but only commercial product. The taste is great though. High fat content. Very satisfying. I chop it with onion and herbs/spices and eat it warm.

I have been asking all the grass fed meat suppliers in my local area for some, but the butchers they use won't cooperate. Legal issues? 

Pages: 1 2 3 4 [5] 6 7 8
SMF spam blocked by CleanTalk