You know it's funny. Now that I'm laying off dairy, I can't figure out what to cook. It occured to me just how much dairy I use on a daily basis.

My last attempt at cooking went something like: "Egg with cre.... no. Duck with butte.... no. Hmm.. steak with sour cr... nope. Ah forget it! Eggs and coconut oil! I'm starving here!"

Duck fat sounds like a good idea. I don't know where I'd get it, but I'll look. I found pork fat back in the store the other day, but I think it might be salted. Have to check again... that might work. Need to get more beef fat from the butcher so I can render more tallow, but can't to it til tomorrow when I get paid. He'll give me fat for free, but is a lot happier to do it when I buy something, however small

It always hurts when I accidentally overcook my beef.



I find poached eggs to be quite flavourful, esp. w/baconbits.
I get duck fat by baking ducks, I dont make gravy with it so there is extra leftover in the pan. You can also simmer the carcass and skim the fat off the top when it gets cold.

Good plan! I thought they might have sold it like pork fat back. I'm cooking a duck tonight (no butter... *sigh* ) So I'll have to get the fat from it afterwards.

Thanks

Lady,

Try these:

Basil Leaves
Chili Powder
Curry Powder
Ground Red Cayenne Pepper
Crushed Red Pepper
Ground Turmeric
Paprika
Ground Black Pepper
Ground White Pepper

And, as Meg suggested, shake some Tabasco on 'em before you eat.

And, render that beef fat into tallow. That is the BEST stuff to cook omelets in.

Too bad you don't do dairy. I love adding different types of cheese to my omelets.

And, every time I roast a duck (or anything) I save all the drippings into a separate left over container. Later, when I take the fat out of the fridge, it is jelled. I just add it to the meat when I reheat. Or, I suppose you could use it for cooking eggs or what have you.

grate fresh nutmeg on them...easy and cheep

Bacon fat is so good. If you plan on making this a primary ingredient, I'd probably try to find nitrate-free bacon. I usually cook my bacon up in the microwave and then drain the fat into a bowl. It's a little salty, which I'm trying to avoid, but it is full-flavor. Tallow (beef fat) or schmaltz (sp?) (chicken fat) would be good, but I haven't tried to render any myself. Isn't strange when you begin limiting your diet how aware you become of the things you eat? You seem to be doing great. It'll just take some trial and error.

~Alisa

Alisa,

It's super easy to render. Just get the fat (usually for free) from the trimmings at your butcher/grocery store and cut into 1" cubes. You can use the oven, or the stove top. Use very low heat (about 200 degrees in the oven) or VERY low heat on the stovetop. If doing on the stove top, don't cover the top of the skillet... you want the moisture to evaporate. After a few hours of marvelous smells coming from the kitchen, you will end up with cracklin's (Bear called them something else I can't remember now) and liquid gold, as I call it. Pour this liquid into glass mason jars and it will form into a jell like substance. Presto... tallow. It is great to use whenever cooking eggs or beef in skillets. Withstands higher cooking than anything else, and your food won't stick. So, go get some of this white stuff they are throwing away by the garbage cans full, and happy rendering.

If you want more detailed instructions/info... check out this thread.

I just thought of a non-dairy condiment for the poor non dairy people. (as I was licking my plate clean of the original cream sauce) It would give eggs some zip.

Make some homemade mayo and add boullion and paprika and hot lard/fat of some sort. Mix it around so you have a creamy red spicy sauce that is basically pure fatty goodness.

The original is posted below - lard that your meat was fried in, add boullion, tons of paprika and double cream, or double cream and sour cream. Double cream will make the carb count less...heavy cream is a little light to cut the paprika.

edit in: chipotle tabasco mixed with mayo ROCKS

Does anyone have soup ideas? And how about making stock?

Can I post one that has steaming blood in it?

how about chicken and egg drop soup?I have not made it in a while and don't have a recipe but it is an idea

Eggnog

4-6 raw egg yolks
1/4 cup heavy whipping cream
1/4 cup coconut milk (optional)
2 tbsp coconut oil (optional)
2 tbsp nutmeg
2 tbsp cinnamon
1 tsp real vanilla extract

blend well and enjoy!

As an alternative to using a blender, this can easily be whisked up in a tall glass using a long spoon... in which case it's best to omit the coconut oil.

Egg Drop Soup

I just bring some chicken broth (home made, see below) to a simmer, and whisk in raw eggs that have been beaten. I add just salt & pepper if needed, or a splash of soy sauce. (Use about 1-2 eggs per 1 cup of broth)

Home Made Chicken Broth

Buy a whole cut up chicken. Put in a crockpot large enough to hold. Add water to within 1" or so of the top. I add some salt and pepper, onion powder, and a little bit of an herb blend called "Herbes de Provence." Cook on a low setting for 24 hours. Cool, take out the bones, meat, skin, etc. Pour liquid through a thin mesh collander. Then put into containers in the fridge, or freeze (I use those disposable Glad containers). Even in the fridge, because of all that yummy marrow from the bones, it should be very thick consistency even in the fridge!

Hey, TidalPool,

This looks fantastic!

Copy:
Larding meat is another way to add tasty fat to otherwise lean cuts. It's easiest to do with a larding needle, if you can find one, otherwise just juilienne fat and use a kinfe or ice pick to poke a hole through the meat, then push the fat strip through the meat regular intervals. I prefer to lard with pork fat, but you can use beef suet or tallow, too.




ALOHA!