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Whole 30

We have been following the Whole30 diet recently and have lost a lot of weight, gained back energy and are having less issues in general.  It is mostly what I try to follow anyway, eating non-processed foods and limiting sugar.  But this goes further.  The Whole30 diet is a month-long elimination diet designed to promote health and well-being. Here’s how it works: Change the food you put on your plate. Purpose: The premise of the Whole30 program is that certain common foods in Western diets—such as sugar, alcohol, grains, dairy, legumes, and specific food additives—can be harmful to overall health, energy levels, and well-being. The goal is to eliminate these potentially problematic foods for a month to allow the body to heal and repair itself. What You Can Eat: Allowed Foods: During the Whole30 plan, you focus on eating whole, unprocessed foods, including: Animal protein Vegetables Fruits Nuts Healthy fats Herbs, spices, and seasonings Avoided Foods: You must avoid the following: Grains Legumes Dairy Added sugar Artificial sugar Alcohol Certain additives Rules: Strict Guidelines: The rules are simple but strict: Eat moderate portions of meat, seafood, and eggs. Consume lots of vegetables and fruits. Include plenty of natural fats. Choose foods with few, pronounceable ingredients or no ingredients because they’re whole and unprocessed. Avoid the restricted foods completely for 30 days. Reintroduction Phase: After the initial 30 days, the off-limits foods are slowly reintroduced one at a time to observe if any trigger adverse reactions. Good Food Standards: Foods allowed on the Whole30 plan must meet the diet’s four “Good Food” standards: Promote a healthy psychological response Promote a healthy hormonal response Support a healthy gut Support immune functions and minimize inflammation Remember that the Whole30 diet is not just about weight loss; it’s

By |March 4th, 2024|Categories: Cuisine|Comments Off on Whole 30

Dinner with David Chang

Meals, mishaps and culinary secrets unfold as chef David Chang throws down in the kitchen for celebrity guests on Netflix.  We're fans, here are some of his recipes which look interesting: Recipes From David Chang's Cooking Show 'Dinner Time Live' - Netflix Tudum

By |February 20th, 2024|Categories: Cuisine, Recipes, Uncategorized|Comments Off on Dinner with David Chang

Wild Game is Anti-Inflammatory

I just had a really interesting conversation with one of the most respected cardiologists in the nation.  He was saying that recent studies have shown that feed-lot raised beef is inflammatory and high in fat.  Whereas pasture beef is not high in fat and not inflammatory.  And wild game meats have even more health benefits when compared to meats from domesticated or farm-raised animals. Examples of wild game include venison, bison, rabbit and elk. The fact that wild game animals eat their natural diet and are very active in the wild contributes to the lower fat content of the meat. Additionally, eating greens in the wild contributes to a lower content of pro-inflammatory omega-6 fatty acids and a higher content of anti-inflammatory omega-3 fatty acids. Furthermore, wild game meat is a good source of protein and minerals such as iron and zinc.  So, in fact, wild game has good fat and is anti-inflammatory. A recent article over at https://www.livestrong.com/article/349448-what-are-the-health-benefits-of-wild-game/ also echoed the same: Low Fat Content Wild game meats tend to have a lower fat content, as animals tend to be more active in the wild. Additionally, wild game eat a natural diet as opposed to grain or corn, which is often fed to domesticated animals, contributing to an increased fat content of non-game meat. Lower Omega-6 Fatty Acids The feeding of corn and grain to farm animals not only increases the total fat content but also the omega-6 fatty acid content. According to the Linus Pauling Institute, omega-6 fatty acids increase markers of inflammation in the body. Chronic inflammation is associated with health conditions including obesity, diabetes, cancer and rheumatoid arthritis. Wild animals eat more grass, green leaves and plants than their domesticated counterparts, which

By |December 6th, 2022|Categories: Cuisine, Hunting, Wingshooting|Comments Off on Wild Game is Anti-Inflammatory

Cast Iron

I used to have a No 8 Crescent Ozark Missouri cast iron skillet which was now replaced with a Griswold cast iron skillet and an unmarked No 10 skillet. Jimmy uses lard after cooking in them and leaves a fairly thick layer on them to heat on the stove for a couple minutes and then stores them like that and cooks in them. I found that a little problematic, as I don't use ours everyday and hair and dirt accumulate in the grease. So I use a light coating of Crisco shortening.

By |August 3rd, 2022|Categories: Cuisine, Uncategorized|Comments Off on Cast Iron

How to Use Dried Chiles

Saveur recently published the best online guide to dried chiles. Chiles Negros, Mulatos, and dried Hatch NM chiles are favorites in our pantry, but here is the authoritative guide. Some of our favorite recipes featuring dried chiles follow. 11 Dried Mexican Chiles to Know and Love, and How to Use Them The ultimate guide for how to identify, shop for, and cook with the pantry workhorse of the Mexican kitchen: dried chile peppers. Read in Saveur: https://apple.news/AUMyQB1bZSZu6XVpToDz1vA I also came across this great article on the 7 moles of Oaxaca. Here are our personal recipes of three recipes with dried chiles: https://sportingroad.com/argentine-recipes/venison-carne-guisada/ https://sportingroad.com/fur/chili-mole/ https://sportingroad.com/argentine-recipes/tortilla-soup/ For more great recipes and sources of chiles, visit: https://thespicetrader.ca/collections/chilis https://www.manoymetate.com/

By |March 2nd, 2020|Categories: Cuisine, Recipes|Comments Off on How to Use Dried Chiles

Clay Pottery for Cooking

From Ferenc Recommendations on non-micaceous clay pots: I think Roemertopf ( Römertopf ) pots are the most flexible.  They used to be made in Mexico, but are now made in Germany ( again ).  The newer pots have a glazed bottom, so cleaning them after cooking is easier now. There's an out of print cookbook, which has lots of very good recipes for it: By the Editors of Consumer Guide Clay Cookery Some of our favorite recipes from it: Wedding Chicken From Crete, Gingered Roast Chicken with Nectarines, Ratatouille.  The latter is our all time favorite.  This pot is for the oven only. Though not made of micaceous clay, the Emile Henry pots can take a lot of heat.  Some can be used on stove tops. You can even use soup to clean them.  I use this one mostly for cooking chicken: Emile Henry Made In France Flame Oval Stewpot Dutch Oven, 6.3 quart, Charcoal Micaceous clay: Chamba You'd like the Chamba Cookware https://www.mytoque.com/pages/about-la-chamba-cookware ) soup pots for stews and soups.  The Chamba pots are made from black clay.  I use them on the stove top, but would work in the oven too. They're functional and beautiful. Güveç It's a Turkish clay pot.  ( See for example: https://drojkent.wordpress.com/2013/02/12/istanbul-pots-and-cooking-guvec/ I make Turkish moussaka in it.  Got that pot here: https://www.tulumba.com/products/3438-earthenware-non-coated-pot-medium/ But they don't always have it available. When I use clay pots on the stove top, I always use a flame diffuser, which I brought from Hungary.  You can get similar stuff here too, of course ( see for example: http://www.bramcookware.com/index.php ). I soak and them scrub with baking soda--never use soap on my clay pots. Because of the different pots I have, I put together

By |April 8th, 2019|Categories: Cuisine, Uncategorized|Comments Off on Clay Pottery for Cooking

Tête de Moine et le Girolle

Mothers often tell their children, “Don’t play with your food.” But the French have a toy for cheese—a sort of spinning knife with a big wheel of dairy beneath it. They call it a girolle; the rest of us call it a cheese curler or cheese wheel. It was love at first spin. After a visit to get some Tête de Moine, which is a type of cheese manufactured on both the French and Swiss sides of the Swiss Alps, it spins cheese into a mushroom trumpet shape, hence the name Girolle, which is French for the Chantrelle mushroom.

By |March 4th, 2019|Categories: Cuisine, Recipes|Comments Off on Tête de Moine et le Girolle

Don’t Bin Your Jack O Lantern-Pumpkin Soup

Over 60% of Halloween pumpkins get tossed in the trash, and the rate is higher in the UK for binning your Jack o lantern.  Instead, try this tasty French soup as our French friend, Laurent, describes simply as: Remove the seeds and filaments, dig the sides so you have enough space for the layers : 1 dried bread, or crumbs, 2 crème fraiche or sour cream, 3 mushrooms with a real flavour and again 1/2/3 until the top. 3 hours minimum at 180°Celsius, and you scoop the inside to mix the flesh and preparation. Then an electric hand mixer could help to get a nice creamy texture, or you stick to rustic crumbly aspect. If you do not like the result, if too thick, add chicken stock. Salt pepper. Parsley. Ready.

By |October 25th, 2018|Categories: Cuisine, Recipes|Comments Off on Don’t Bin Your Jack O Lantern-Pumpkin Soup

Picnics

Whether it's tailgating after a polo match, having a lunch afield or a stream, it's important to put on a proper picnic.  Some of our favorite picnic recipes, include: Deviled Eggs Pate` Green Bean Salad KONICA MINOLTA DIGITAL CAMERA

By |October 16th, 2018|Categories: Cuisine, Uncategorized|Comments Off on Picnics

Dinner the French Way – Six Courses on a Weeknight at the Carriage House

The French way of six courses on a weeknight dinner at the Carriage House: Finger foods and champagne. Pumpkin soup, baked in the pumpkin, with creme fraiche and mushrooms. Lauren's deer tenderloin with duck foie gras, served in a sharptail grouse broth and grape compote, accompanied by potatoes, sweet potatoes, and celeriac. Celeriac : 1 root for 2/3, cut into 1 inch pieces, boil for 15 minutes, then butter fried in a pan, masher, and you add butter or/and cream until you are happy with the taste. Salt and pepper. You could mix with same quantity of potatoes if the meal is not game. Potatoes : Mash as usual. Add butter and crème fraiche (better than milk), Sour cream good alternative I used. Then for us 5 I added 4 yolks and whisked the whites to "blancs en neige" and add with a spoon, little by little 3/4 of it until the texture was okay, not too liquid. Season with salt and pepper.   (Note-some potatoes are more dense than others, hence no proportions.) Salade with herb vinaigrette Cheese course Lemon meringue pie with tart white wine The .22 Hornet at the ready. For the deer sauce/compote:  Just shallots and grape in butter. Slow cooking they have to melt. 1 hour to 1.30. Then add the stock ( I made do with grouse but better use the trimmed meats and bones of the beast cooked) let it evaporate and add the final touch to thicken if you wish ( I had foie gras but corn flour ( maïzena ) + butter fine.

By |September 18th, 2018|Categories: Cuisine, France|Comments Off on Dinner the French Way – Six Courses on a Weeknight at the Carriage House