Nutritional supplements

Is there a nutritional or other difference between calf liver andbeef liver?

I have been using whatcoconut oil I have been able to find locally. I had a qt of virgin andit is luscious. I also can get some Spectrum expeller - refinedlocally. It’s much cheaper but doesn’t have the nice smell and flavor.

I do have 2 gal of virgin on back order and don’t expect to get it tilthe end of July. Right now, just getting the virgin is quite a choreand a hit to the wallet.

I could get “restaurant” grade RDB (label says just 76 coconut oil)locally any time I want. The way I read DrFife’s books, most of thegood stuff is still in the RDB. Am I right about that??? Does anyonehave any experience with RDB ???

For some uses like frying things, not having the flavor would actuallybe desireable.

I made some chopped liver the other day (with goose fat, onion, the usualingredients, more or less according to the [tag]recipes[/tag] recently posted here)and it tasted quite good on the first day, but the next day, it tastedbitter and it actually burned my throat slightly, kind of like black coffeewould. It reminded me a little of the way bad liver tastes bitter andunpleasant, except that the liver had started out being very good.

Has this ever happened to any of you? Do you have any idea why ithappened? Is it just that ordinary crummy bitter liver is old, and sincethis stuff was chopped up, it oxidized and became bitter and nasty? Doesthis usually happen?

Was curious how much milk, butter, cream and [tag]eggs[/tag] does everyoneconsume on a daily basis?

I am on a [tag]low oxalate diet[/tag] and I can eat apples when they arepeeled. The oxalate is high in the peel from what I was told. Are yousaying that I can cooked them with peel and this will make them lowoxalate?

I just tried lactofermenting some cherry tomatoes - following the same basicguidelines for [tag]kimchi[/tag] or sourkraut - adding salt & whey, then sit oncountertop for a few days. But it has a white film on the top. I don’tknow if I’d have noticed the white stuff, but it’s easy to see due to thecolor of the tomatoes. Is this normal?

Sometimes I cut open an avocado that seems like it should befresh and it has little black specks around the edges.

Does anyone know what those are and do they mean the wholeavocado is bad? If there’s isn’t too much black specks I work myway around them and use the rest of the fruit, but it doesn’t tastenearly as good as an avocado with no specs.

I’m in California so you’d think [tag]avocados[/tag] would be awesome allyear but no. Maybe I should limit to seasonal times but theymake such a great lunchtime salad component. Any tips on notgetting those specks?

just a quick note about a successful improv from the other day. ibought a pig stomach from a local organic farm (it was frozenunfortunately), mainly just for fun since i’ve only eaten it atchinese shops, never prepared it myself. i wound up cutting up afew onions, cutting the stomach into bite-size pieces (some nicechunks of fat here and there on the outside!), and simmering it fora few hours, adding only some freshly roasted cumin, some ginger,and a pinch of celtic sea salt. i wanted to try something reallysimple not to mask the pig stomach too much. i let it reduce downto a curry consistency and it was DELICIOUS!! the pig stomachbecame very soft and tender. i’m trying to learn more about thegreat foods that come from the less popular parts of animals, partlyin the spirit of frugality. i know there have been threads in thepast about the economic side of feeding a large family NT-style, somaybe this could give someone some ideas, despite coming from asingle guy.

I made some pickled red cabbage according the NTsauerkraut recipe. However, I used the extra tbsp saltinstead of the whey. They are now so salty as to bepractically inedible.

Does anyone know how I can rectify this?

Thanks

On their website they say cholesterol-free 100% vegetable oil. my guess wouldbe crisco in this case. not good.