Ah the good thread. Rich in variety! I'm not allowed to eat much because I'm like eh.. Reallllly fat.
But obesity comes most often from carbonhydrates like suger, rice, pasta and potatoes.
People who eats fat food (LCHF), on the other hand loose fat.
People who eats fat food (LCHF), on the other hand loose fat.
Funny she's not on the PBS page. In any case I prefer Lidia for authentic Italian. Groomed designer nails are a give away that someone behind the scenes does all the work.
Giada is still not hard on the eyes, regardless of the legitimacy of her cooking skills. 😉
As far as nutrition/etc -- thermodynamics is still in play, albeit acknowledging satiety and habits. I like Michael Pollan's adage, "Eat food, not too much, mostly plants."
As far as nutrition/etc -- thermodynamics is still in play, albeit acknowledging satiety and habits. I like Michael Pollan's adage, "Eat food, not too much, mostly plants."
Potica is the best! I eat it every christmas like it is going out of style. I know all kinds of Slovenians, married one actually 🙂 Grandma don't use no damn raisins. Other than that the recipe looks about right.
Anyone got any interesting recipes for Venison?
My favourite meat and not something thats cheap or always available where i live but when i do get some i just end up roasting it.
I'd like to try something a bit more adventurous.
My favourite meat and not something thats cheap or always available where i live but when i do get some i just end up roasting it.
I'd like to try something a bit more adventurous.
Depends on if it's wild or farm raised. A little gamey wild venison is very good with a slightly sweet and sour sauce like lingonberries and a little red wine vinegar and stock reduction. I've only seen the premium cuts here like the chops or loin and the farm raised ones are good grilled like beef. When I bother with special cuts of meat I usually go all out on a classic sauce like bordelaise including the hours of reduction and concentration of stock, etc.
You will probably find the most interesting variety of recipes by searching Google for chevreuil recipes (unfortunately they are usually in French). This for instance is the classic http://www.cuisineaz.com/recettes/cuissot-de-chevreuil-sauce-grand-veneur-80872.aspx A whole bottle of red wine it can't be all bad. 🙂
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Depending on the cut.......I think Venison Sauerbraten is terrific with some red cabbage and potatoes or noodles on the side. I'm about ready to do that with a small elk roast. If it's a steak, I like it rare with with a fruit sauce. Look forward to seeing some pics.
Phil
Phil
Not something i can afford often but when i can i always get wild ' free range ' Scottish meat ,theres a few farms near me that breed them but it never tastes as succulent .
Kebabs, meat only. Do the veggies separately.
For game I often tend toward a Worcester based marinade. I might add soy, maybe some sesame oil, a little sugar, Papain, some old ugly fruit, there's reall no best recipe.
Have a look thru Google, I'll bet there are many marinades that would appeal to your taste.
Rosemary and other spices can work well also.