Rinse & rePeat
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- Joined
- Mar 10, 2021
- Messages
- 21,521
OK I thought maybe it would say how much sodium to take with my protien.
I don’t know how much to add, but I certainly wouldn’t reduce, by buying low salt cottage cheese.
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OK I thought maybe it would say how much sodium to take with my protien.
I’ve made oyster stew several times, always struggling to eat the smallest oysters in the stew with crackers. Draining the liquor (most recipes say to add), rinsing, and chopping up the oysters is a game changer for me. I used sweet Vidalia onion which I think contributes to the nice taste. Thanks for sharing your recipe!OYSTER STEW
I just love it too! I don’t think my canned oysters are optimal, Crown Prince packed in water. but I have used fresh ones that are frozen. I am on the hunt for better canned ones so I have no great recommendation for you.This oyster stew recipe is delicious.
I’ve made oyster stew several times, always struggling to eat the smallest oysters in the stew with crackers. Draining the liquor (most recipes say to add), rinsing, and chopping up the oysters is a game changer for me. I used sweet Vidalia onion which I think contributes to the nice taste. Thanks for sharing your recipe!
Where do you find your canned oysters?
Thank you, I like!BEEF STEW
This new creation of mine is in my weekly rotation. I start with a small grass-fed chuck roast, under two pounds, and cut it into chunks, and fry it in beef tallow in two batches. Frying in two batches leaves space between the chunks so the meat browns instead of boils. I remove the meat to a bowl and add in the onions, along with a good amount of salt. I let it brown lightly for five or so minutes, then add back in the meat and three cups of bone broth. I usually use Bonafide’s lamb one, which makes the best flavor, but this time I used the beef one, just to see the taste difference. I think if one can’t use the lamb one then half beef and half chicken would be better than straight beef. Put a lid on it and let it simmer on the lowest heat for about an hour and forty five minutes, maybe less if the chunks are smaller. Add in the parsnips and put the lid back on and cook for another 30 to 40 minutes, again depending on how big the chunks are. In the end add in about a half cup of apple juice and herbs. My favorite is dried savory or herbs de Provence. Season the pot with salt and enjoy!
O M GarshHere was the last Thanksgiving meal my husband and I made when I was ambitious! We all agreed it was the best Thanksgiving meal we had ever had! I love the memory of making and eating this meal! I love breaking traditions!
I originally made this stew with parsnips, onions and white sweet potato, and it was unbelievable good, better than regular potatoes and carrots. In wanting to cut out a lot of the starch, I replaced the sweet potatoes with the apple juice and it tasted just the same, maybe even better, lighter.Thank you, I like!
Great tip, thanks!I originally made this stew with parsnips, onions and white sweet potato, and it was unbelievable good, better than regular potatoes and carrots. In wanting to cut out a lot of the starch, I replaced the sweet potatoes with the apple juice and it tasted just the same, maybe even better, lighter.
Sure thing!Great tip, thanks!
looks dopeBEEF STEW
This new creation of mine is in my weekly rotation. I start with a small grass-fed chuck roast, under two pounds, and cut it into chunks, and fry it in beef tallow in two batches. Frying in two batches leaves space between the chunks so the meat browns instead of boils. I remove the meat to a bowl and add in the onions, along with a good amount of salt. I let it brown lightly for five or so minutes, then add back in the meat and three cups of bone broth. I usually use Bonafide’s lamb one, which makes the best flavor, but this time I used the beef one, just to see the taste difference. I think if one can’t use the lamb one then half beef and half chicken would be better than straight beef. Put a lid on it and let it simmer on the lowest heat for about an hour and forty five minutes, maybe less if the chunks are smaller. Add in the parsnips and put the lid back on and cook for another 30 to 40 minutes, again depending on how big the chunks are. In the end add in about a half cup of apple juice and herbs. My favorite is dried savory or herbs de Provence. Season the pot with salt and enjoy!
Thanks for that!I don't know if it's a "protein" or not, but if you have oxtail broth you can heat that up and use it as the liquid base to make corn tortillas with masa harina.
Basically "protein infused" wraps.
They go great with pretty much anything. Cheese quesadillas, fry them into chips, fill them with tuna salad, etc. Sometimes I'll take leftover oxtail meat and sautee it with kale and butter for a nice filling to go inside them.
You can even fry them up and sprinkle cinnamon and sugar on them to turn them into a sweet food.
It tastes dope too!looks dope
Oh that is a great idea! It probably adds a lot of flavor too, compared to plain old water.I don't know if it's a "protein" or not, but if you have oxtail broth you can heat that up and use it as the liquid base to make corn tortillas with masa harina.
Basically "protein infused" wraps.
They go great with pretty much anything. Cheese quesadillas, fry them into chips, fill them with tuna salad, etc. Sometimes I'll take leftover oxtail meat and sautee it with kale and butter for a nice filling to go inside them.
You can even fry them up and sprinkle cinnamon and sugar on them to turn them into a sweet food.