Nutritional supplements

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?

I got some [tag]raw milk[/tag] to make [tag]yogurt[/tag] but I did it improperly and itdidn’t work. I just kind of guesstimated to temp and hoped it wouldwork, stupid eh? So now I have a quart of milk with some yogurtmixed in that I don’t want to throw out. Any ideas on how I coulduse it?

I don’t know much about using dairy since I was vegan for a long timeuntil recently, so I apologize for seeming ignorant.

Does anyone have any recipes using pepitas? Perhaps cookies orcandies? I would prefer gluten-free recipes, if possible. Ideally, I’dlike to make things that can be given as gifts.

I recently bought some tripe and would like to know if any of you know of asimple recipe to prepare it.

“And [tag]coconut milk[/tag] ice cream is wonderful. ”

Is this the same as the vanilla ice cream with cream recipe but swap cream forcoconut milk?

a friend of mine who comes from the philippines said they used to make Wine outof [tag]coconut juice[/tag] and it was called Tuba.

Anyone know how to make it? He only knows how to drink it but not make it

Heidi or anyone else doing [tag]kefir[/tag] beer!

I’m stalking the idea of doing kefir beer….just need to get some apples tojuice shopping day. I do have a question about the “durability” of kefirbeer, though. I’ve noticed when I make [tag]coconut milk[/tag] kefir that there is avery narrow window between decanting and consumption where it is palatable.(jeez, I’m spellchecking ever other word now…I’m paranoid! LOL!) If itsits for a protracted period of time, it tastes terrible and I can’t get thekids to drink it. So that forces me to make sure they are prompt indrinking all of the kefir, rather than letting them sip it at their leisureand preference as is possible with dairy kefir.

Do you find that kefir beer is more elastic wrt decanting/drinking times ordoes it not sit around long enough for it to be an issure for you?

Roasted Chicken:Brine the chicken for a few hours in very salty water. keep this in the fridgeif you’re going to leave it in there for more than an hour. Sometimes I skipthis step if I don’t plan ahead, but it makes for tastier chicken and helps withthe dryness. Drain and pat dry. Coat the chicken (inside and out) lightly witholive oil or melted butter. Rub salt and pepper all over the chicken, inside andout. If you’ve brined it, omit salt. You could also add dried herbs here too,rosemary is nice. Quarter one or two lemons and stuff into the cavity of thechicken. Use kitchen twine to truss the chicken, if you want–I usually omitthis too. In a roasting pan, put cut up potatoes coated in olive oil, salt,pepper, and rosemary. Place a meat rack on top of the potatoes and grease therack. Put the chicken in back side up. Roast for one hour at 350-375. Afterone hour, flip the chicken breast side up (use wadded up paper towels to dothis) and roast for another hour until a bit brown. Now, I usually do this witha small chicken (3-4 pounds), so the cooking time might vary due to size. Anyway, if the leg moves easily away from the body, it should be done. This isone of my “no fail” old standards–totally easy and delicious.

It sounds like you have an excellent chicken source, so eat up!

About enamel wearing down. I guess I’ve never noticed that it really wears downenough to cause me worry–I don’t know how to answer this question….it is agood question.

A non-nonstick pan is just what it sounds like. Most of us on this list do notwant to be cooking with teflon coated cookware that seems to be EVERYWHERE thesedays. It’s become popular because of low fat cooking. Since we don’t belong tothat team, cooking with stainless, enamel, or cast iron would be the choice. Wedid have a recent discussion about the safety of stainless, but I can’t rememberall the arguments–you should search the archives. Basically, I decided to keepusing my 2 stainless skillets.

The Le Creuset stockpot is the one that Paul Idol recommends–I just assumed itwould be more expensive. Actually, the site you found is great in that theyhave the ENTIRE le creuset line for sale. Don’t buy the “nonstick” frying pans,however.

Uh, yeah, I would say it was an evolution, not flopping. AsPaul pointed out, flopping would entail returning to older viewpoints. Mercola’s position on eggs, just like most people’s position on eggs,has always been a reasonably intelligent and sensible attempt to weighthe various tradeoffs of eating methods. There’s no clear-cutcorrect answer, just a set of tradeoffs. We’ve whipped and beatenthis topic to death on this list in the past, and the conclusion I’vealways pushed is that “it doesn’t matter too much”. The advantagesand disadavantages of any of the common approaches are not dramaticenough to warrant giving the issue much attention or concern. By myreasoning, if you want to be extremely attentive to fine optimization,”raw yolks alone” wins by a small margin, and hence Mercola’s currentposition is a small step backwards from his previous one. My opinionis that Mercola’s thoughts on eggs are best ignored; consult othersources with better argumentation (e.g. posts from this list) andsynthesize your own opinion based on individual preference andindividual dietary context.

I’ve been making and selling “raw” [tag]yogurt[/tag] in our farm store - more than 10gallons a week now. I use “warm from the cow” milk without heating it, add thestarter yogurt and let it set in a temperature controlled (87 degrees) overnight- or 12 hours. The flavor is outstanding, but the consistency is like - excusethe term - snot! It’s runny and slimy and won’t stay on a spoon. It’s morelike a drinkable, slimy yogurt.

A few of our customers have asked if I could thicken the yogurt to make iteasier to eat. I’ve experimented with Gelatin and have found that the natural(Kosher) gelatins just don’t work. I’ve added various amounts with nothickening at all. The only gelatin that will thicken the yogurt (withoutheating it) is the Knox brand - and I don’t feel right using that! A phone callto the company about how it’s made was useless, they were very vague andapparently were not willing to share with me.

I’ve considered trying pectin, but have not been able to find a reliable sourceor find any information on using it in Yogurt. I would like to keep my yogurtcompletely raw and organic and still be able to thicken it somewhat.

Do any of you have suggestions or ideas? Has anyone experimented with this? I’m becoming very frustrated but will continue to search until I find asolution. Any help would be greatly appreciated.