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tim12

Member Since 11 Dec 2010
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Posts I've Made

In Topic: Bone Broths/stock Help?

04 July 2013 - 12:56 PM

I bought some beef bones for broth and maybe to try giving to my dog raw, so, Ill put one in the freezer before giving it to him. 

 

Now, I really don't want to brown or roast them first.  One. its' too warm for the oven, although a front is coming thursday I think. Maybe later.  And I don't want to wash a greasy cooked on pan. Also, I've noticed that I don't care for chicken/turkey broth made from carcasses of rotisserie or  roasted birds. I much prefer broth from raw chicken parts simply boiled.

 

Also, i don't really like beef broth.  I do like the beef  broths like they use to make Pho.  I don't think they brown whatever they use. Tendons?. It doesn't look or taste like it.

 

Anyone have an opinion on what difference it will make if I don't brown the bones.

The browning is the glycation/caramelization of the sugar present in the bones, so it does impact the flavor, but I don't know if it will impact anything nutritionally, though I imagine not. I've had my fair share of beef based pho, and I think one of the most important things is a broth that has the bones/joints simmering for at least 8 hours. Equally important to the unique flavor profile is the cinnamon, star anise, cloves, fennel, cardamom, coriander seeds, and fresh herbs that come along with it that really compliment the umami flavor of the slowly made beef broth. I haven't really experimented with the proper ratio of those spices, but I know most Asian grocers sell pre-made pho spice packets that you could use initially to experiment with.


In Topic: Food & Recipe Resource

01 February 2013 - 12:53 PM

Chichi has a bunch of great recipe for offal. You can get quality offal meats for the same price as offal meats, so learning to cook good offal meals is a great way to save money while still maintaining a nutrient dense diet.

 

As a sample of one of my favorite's, here is 4 ways to cook beef heart. Grass fed, pastured, organic beef heart from one farmer at my market is $3 a lb, not much more than cafo ground beef.


In Topic: Food & Recipe Resource

31 January 2013 - 10:41 PM

Great blog for Thai food! A lot of the things are acne friendly, and I linked to tom kha gai, which I'm very fond of. Your Asian Market will carry the harder to find things like lemon grass, kaffir lime, and galangal. Don't substitute powders them for powders! There are a variety of pastes you can buy from markets that are usually entirely whole food ingredients, though I haven't seen one for tom kha gai. Aroy-D in the coconut milk section is just coconut milk and water, and they have a variety of sizes and consistencies. Another thing I've read is substituting peanut oil and peanuts with almond butter and toasted sesame oil in pad thai and other dishes. Haven't tried it yet to really compare, but there are a number of other Thai recipes that you don't have to modify to be acne-friendly.


In Topic: Good Things For The Many Factors That Lead To Acne

31 January 2013 - 10:37 PM

I don't know if I posted it here before, but Ted Grossbart's Skin Deephas a bunch of good exercises to help deal with stress as it relates to skin disorders. It has some pretty interesting information as far as how powerful the mind is when it comes to health in general! it's a long read, but worth it to really shift your mindset.


In Topic: Before And After (Bp Only Nightly)

31 January 2013 - 10:34 PM

You've got a great mindset! The best results are always way later on. It's good to know it works with your skin! So many people are fond of Dan's AHA! If I didn't have psoriasis on my face occasionally, I'd still be using it (ended up giving it to my mom again :lol:). I'm doing pretty well, thanks for asking! Just doing school and all that. This is probably my best semester skin wise, and I'm sure you can relate: it's nice not having to really worry about skin as much! Things aren't perfect necessarily, but not having huge concentrated areas is nice!