Topic: Links to traditional foods diet, part 2

[barleychown]

If you can find a local farmer/rancher that's your best bet. Local butchers usually raise the price. I buy beef 1/2 a cow at a time...and pay somewhere around 1.50 a pound plus cut n wrap fee, usually about 20 cents a pound.

Check local harvest, craigslist, feed store bulletin boards, ect.

[Jessica]

I will check around.

[Tina]

You freezer isn't full of venison, Jessica?

[Jessica]

There is quite a bit of venison.  We get most of it made into sausage though. I get tired of eating it.  We might have a couple roasts left but I try to make them when James has his guy friends over.  Then it gets eaten up.  And actually, we have 2 freezers.  So, I think I have some room.

[barleychown]

1/2 a cow is about 1/3 of a big freezer...not too hard to make it fit. I have 1/2 a pig due in May, I think...and I'll be getting in on the chicken co-op when it comes around.

***Fair warning*** naturally raised meats taste different...and you have to slightly alter some cooking methods.

[Jessica]

I will ask you for more info if the need arises.

[Tina]

Naturally, free range does taste different. But if you are used to dealing with wild venison then you can probably handle the differences. Most of the animals I ate in New Zealand were not grain fed and you could tell the difference, even at McDonald's. I will say I do like any bores castrated very young. I don't care to eat testosterone.   

[bestofour]

They were not grain fed in New Zealand?  That surprises me.

I sent the coconut oil link out to the teachers at my school and I've had a lot of responses.  A lot of people will try to be healthy if they don't have to do the research.  Me for one but I did give Sarah the credit.

[Tina]

 

[Dianna]

Guess what I found tonight at Food Lion while grocery shopping? Coconut oil! I was so afraid it would be hard to find. Is pure the same as refined? I didn't see refined anywhere on it...

And thank you, Everyone, for telling me how to use the olive oil...

[barleychown]

That's great, Dianna!   Open it and give it a sniff. If it's been refined, it won't smell like you just cracked a cococnut.  :giggle

Tina, have you tried your new salt? Dianna, have you looked for it? Anyone else?

[barleychown]

Tina, I made your pancakes.  I soaked the oats and flour overnight in home cultured buttermilk, and they didn't give me one ounce of digestion problems. 


Thank you for sharing the recipe.

[Dianna]

Sarah, I have been using Morton's Lite Salt. It has 290 mg. sodium versus 590 mg. I am pretty well satified with it, even using it to salt the fruit I eat.

I went it and opened my coconut oil. I don't smell coconut, so I guess it is refined. I was surprised to see the oil is solid, though, and not a liquid...

Thanks for the tip!

[Jessica]

Dianna, set the jar in hot water or on your stove top when you are cooking and it will liquefy.  Well that is what I have read.  I haven't bought any yet.

[barleychown]

It liquifies at 76*...good way to judge how hot my house is.   If it's liquid, I know Mike is gonna have a cow about being too hot.

[Jessica]

  That is funny, Sarah.

[Dianna]

So the coconut oil will be like me. If I am melting because it is too warm inside, it will be, too...

I am sure, that as a fireman, that Mike doesn't want to be any hotter than he has to be...

[barleychown]

 

[Triss]

 

[Tina]

Tina, have you tried your new salt? Dianna, have you looked for it? Anyone else?

I have used strictly the sea salt since purchasing it. I am trying to see if it eases off my salt cravings as I read it has for many. But it is too soon to tell yet. I need to find some snails or something so I can empty my shaker of the old salt. I am using the sea salt straight out of the box.

[Dianna]

Don't forget to give your review of it after you have been using it for awhile, Tina. I found it at our grocery store, but didn't buy it since I am already satisfied with the lite salt, but will try the sea salt (it is the same as kosher salt, isn't it?) if it is better for you and it tastes good...

[Tina]

No Kosher salt is more refined with very little trace elements in it that your body is craving when it craves salt. The evaporated sea salt has more stuff in it so when you use it less often is enough, sort of.
I am really liking the taste of it so I hope it works to decrease the cravings. Summer is my big 'salt' season so that will be the test.

[Tina]

I am glad that you liked the oatmeal pancakes and they sat well with you, Sarah. It isn't actually 'my' recipe. I got it on another forum and adopted it as my own. I love having reasonably healthy alternatives in my freezer for when I am too busy or lazy to cook.

[landofoz]

Sarah, thanks for the Localharvest.org information.  I found a fresh milk supplier (it's not illegal to sell it raw in KS - just illegal to advertise) who also has chicken, eggs, beef (I think), and some other stuff I don't remember.  I'm going to wait for the rain to stop (it's rained every day for a week and a half) and then go out there and check them out.  I'm hoping it will be a good place to take GS on a trip.  They also make their own butter, yogurt, cheese.  And they are only about 5 miles from me.  

[bestofour]

how did you find that person?   I've been using sea salt since I bought a salt grinder several  years ago.  We don't use much salt anyway but I can tell a difference in the taste.