Susan W Posted November 12, 2012 Share Posted November 12, 2012 I may have made french fries...in my oven...with my duck fat. 3 or 4 times.... In one evening? ;0) Link to comment Share on other sites More sharing options...
Susan W Posted November 12, 2012 Share Posted November 12, 2012 Last night I slathered my whole chicken with duck fat before roasting it. Best roast chicken ever. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 12, 2012 Share Posted November 12, 2012 Not in one evening...but in one week. My kids couldn't get enough!! Link to comment Share on other sites More sharing options...
Susan W Posted November 12, 2012 Share Posted November 12, 2012 Not in one evening...but in one week. My kids couldn't get enough!! Totally would be a brakeless item for me. I can only imagine the aroma! Link to comment Share on other sites More sharing options...
Fenderbender Posted November 12, 2012 Share Posted November 12, 2012 I had one famous client in New York that would come into my restraunt almost every Thursday, with party of 10-15 and order nothing but crab cakes and French fries in duck fat for everyone.... If you wanted to be seen with him, that's what you ate .... Not that anyone complained. They weren't on the menu, but I looked very forward to Thursday night fries!!!! Link to comment Share on other sites More sharing options...
Susan W Posted November 13, 2012 Share Posted November 13, 2012 I had one famous client in New York that would come into my restraunt almost every Thursday, with party of 10-15 and order nothing but crab cakes and French fries in duck fat for everyone.... If you wanted to be seen with him, that's what you ate .... Not that anyone complained. They weren't on the menu, but I looked very forward to Thursday night fries!!!! I would so agree to that meal. Weird that he insisted on that for everyone though. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 13, 2012 Share Posted November 13, 2012 I haven't decided yet what to cook since it's only going to be the two of us. Link to comment Share on other sites More sharing options...
bratdoll Posted November 13, 2012 Share Posted November 13, 2012 The fact that I am cooking so much food for so many people, and being the picky eater that I am, I'm making everything as I usually do (full sugar, full fat, whatever, as according to my recipes). By the time I'm done cooking, I only eat a small plate of veggies and turkey, and am not too hungry anyways, so I'm not worried about it. I know this doesn't help anyone, but I feel pretty good not having anxiety about this typically large meal I won't be done with my Whole 30 until December 1, so I may celebrate my completion by having a small paleo-approved slice of pumpkin pie then Good luck everyone! Link to comment Share on other sites More sharing options...
SpinSpin Posted November 18, 2012 Share Posted November 18, 2012 This year, it is only hubby, me and the little guy--our older two are off with friends and so we are just keeping it small-ish! I have a hard time doing a small holiday but here goes! Main dish is game hens with lemon, rosemary and garlic. Sides are the roasted brussel sprouts, squash and cranberries, warm spinach, prosciutto and pistachio salad from here, green beans almondine and garlic smashed potatoes for hubby. Link to comment Share on other sites More sharing options...
Runningforme82 Posted November 21, 2012 Share Posted November 21, 2012 Anyone know of a great roll recipe that is Paleo friendly (whole30 approved is ideal, but I'm not technically in W30 so could off plan a little). I'm looking for something that isn't dry and dense. Is there such a thing? Lol Thanks Link to comment Share on other sites More sharing options...
Renee Lee Posted November 21, 2012 Share Posted November 21, 2012 No rolls are W30 approved, sorry! Additionally, if anybody posts a recipe or link to a recipe, it will be deleted. Since you're out of your W30, I'd encourage you to ride your own bike and find an acceptable middle ground on a holiday like thanksgiving. Link to comment Share on other sites More sharing options...
Runningforme82 Posted November 22, 2012 Share Posted November 22, 2012 Thanks! I shouldn't have worded the post like that. I agree NO rolls are W30 approved! I should have said I was looking for something that had only W30 ingredients. Sorry if I confused anyone and led them to think any kind of roll was ok! Link to comment Share on other sites More sharing options...
Nicki111 Posted November 22, 2012 Share Posted November 22, 2012 Hi! looking for some help w/re to the stuffing recipe on the Whole 9 Thanksgiving page. Don't understand if the walnuts should be ground and then soaked overnight or other way around. I just ground 1 cup and it's pretty dense. Don't know how/why to soak and rinse w/o losing thru the sieve. Any info would be greatly appreciated. Starting Day 1 tomorrow (eek). Link to comment Share on other sites More sharing options...
Xandra Posted November 22, 2012 Share Posted November 22, 2012 Hi! looking for some help w/re to the stuffing recipe on the Whole 9 Thanksgiving page. Don't understand if the walnuts should be ground and then soaked overnight or other way around. I just ground 1 cup and it's pretty dense. Don't know how/why to soak and rinse w/o losing thru the sieve. Any info would be greatly appreciated. Starting Day 1 tomorrow (eek). Usually the order of presentation is the order of preparation, so in this case you would measure first and then grind and soak. The soaking will add water -- increasing bulk and making them easier to sieve -- and will remove some of the bitterness. Link to comment Share on other sites More sharing options...
Nicki111 Posted November 22, 2012 Share Posted November 22, 2012 Thank you soooo much! i'm still a little afraid to soak them, as they're ground...what's the 'damage' if i don't soak? Link to comment Share on other sites More sharing options...
Renee Lee Posted November 22, 2012 Share Posted November 22, 2012 You definitely want to soak, but I always soak before I grind Link to comment Share on other sites More sharing options...
Xandra Posted November 22, 2012 Share Posted November 22, 2012 If you don't soak, the nuts will retain bitterness. You should be fine using a fine mesh sieve. I used to rinse quinoa all the time without losing any, and those grains are tiny. If you are concerned, rinse over a bowl so you can see what is getting through. Link to comment Share on other sites More sharing options...
Kirsteen Posted November 22, 2012 Share Posted November 22, 2012 You can always put some cheesecloth in the seive, that'll catch everything. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 22, 2012 Share Posted November 22, 2012 Well a friend came to visit so I caved and decided to cook... I have a chicken slathered in a ghee/fresh garlic, rosemary and lemon concoction in the oven as I type.. and it smells divine...side dishes will be a mix of collards/mustards, green beans, mashed sweet taters(yes I said taters, southern after all ) and pumpkin pie for desert(not WHOLE30 but will have coconut whipped cream as a topper)! So my only non compliant item is the pie and I don't feel bad at all about it! Happy Thanksgiving Day! Link to comment Share on other sites More sharing options...
LeighG Posted November 23, 2012 Share Posted November 23, 2012 I am going to be noshing on this kale and brussels sprouts salad for the next three days, it's such a delicious way to reload-up on the vegetables!! http://theprimepursuit.com/2012/11/20/kale-and-brussels-sprouts-salad/ Link to comment Share on other sites More sharing options...
Susan W Posted November 23, 2012 Share Posted November 23, 2012 Sharon that sounds really good. Do you just let the cream separate and then whip it? Link to comment Share on other sites More sharing options...
Susan W Posted November 23, 2012 Share Posted November 23, 2012 I am going to be noshing on this kale and brussels sprouts salad for the next three days, it's such a delicious way to reload-up on the vegetables!! http://theprimepursuit.com/2012/11/20/kale-and-brussels-sprouts-salad/ That looks so good. I like the idea of the thinly sliced brussel sprouts. Great way to use the huge bag of organic kale that I buy at Costco. Link to comment Share on other sites More sharing options...
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