tag:blogger.com,1999:blog-4368260069308594150.post5113089032001600097..comments2024-01-23T03:37:17.471-05:00Comments on Primal Kitchen: A Family Grokumentary: Part Deux: Acquiring More Traditional Food SkillsAOhttp://www.blogger.com/profile/03063561228813908439noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4368260069308594150.post-36922065812613241872011-11-11T19:15:39.119-05:002011-11-11T19:15:39.119-05:00THANKS Patty, I'm glad there are folks willing...THANKS Patty, I'm glad there are folks willing to share their "oopses" too!! Makes it easier for us newbs who follow in your culinary footsteps. :)AOhttps://www.blogger.com/profile/03063561228813908439noreply@blogger.comtag:blogger.com,1999:blog-4368260069308594150.post-11045144271628660672011-11-11T09:12:33.499-05:002011-11-11T09:12:33.499-05:00Your coolers of meat give me goose bumps! Lots of...Your coolers of meat give me goose bumps! Lots of good stuff going on at your house. :-) About the tallow, the first time I made it, it worked but I made a lot of mistakes, so here's how not to make it! :-)<br /><br />http://followingmynose.blogspot.com/2011/01/tallow-tragedy.htmlPattyhttps://www.blogger.com/profile/16615291830525865931noreply@blogger.comtag:blogger.com,1999:blog-4368260069308594150.post-6499131275795597482011-11-10T18:34:35.238-05:002011-11-10T18:34:35.238-05:00I just bought my first quarter cow this week! I d...I just bought my first quarter cow this week! I didn't think to request tallow, but I did take up the offer for liver and tongue. Now, in fact, I have like 6 pounds of liver and I'm not all too sure how to approach it. Good luck to both of us in that regard!<br /><br />Let me know how the kefir-making goes--I've been interested but not had a chance to learn yet.Arualhttps://www.blogger.com/profile/15864953064301451142noreply@blogger.comtag:blogger.com,1999:blog-4368260069308594150.post-51420933310000531382011-11-10T15:33:57.797-05:002011-11-10T15:33:57.797-05:00Welcome Emily! The broth is much more rich when ma...Welcome Emily! The broth is much more rich when made from feet because of the extra collagen and nutrients that can be extracted from feet. This is in part because of the high collagen content of the cushy covering protecting the feet bones.<br /><br />Jan - thanks for the link!! I will be reading up later tonight when I have a peaceful moment. :) I too want to learn more about fermentation...more to add to the "to learn" project list. :-pAOhttps://www.blogger.com/profile/03063561228813908439noreply@blogger.comtag:blogger.com,1999:blog-4368260069308594150.post-74486737665557330502011-11-10T10:33:33.725-05:002011-11-10T10:33:33.725-05:00We've been rendering lard and tallow from our ...We've been rendering lard and tallow from our animals for about a year now, and it's really not hard. Since the process for both is the same, here's a link to the tutorial I posted for rendering lard: http://www.janssushibar.com/?p=10056 The only thing we do differently these days is to run the connective tissue through our food mill before we discard it - you get a lot more out of it that way.<br /><br />I've been so busy canning during the late summer and fall that I haven't had much time to try any other new methods of tradition food preparation. However, my next project is naturally fermented foods. Probiotics are good!Janhttp://www.janssushibar.comnoreply@blogger.comtag:blogger.com,1999:blog-4368260069308594150.post-71914789273706109072011-11-09T19:57:15.616-05:002011-11-09T19:57:15.616-05:00I'm curious how broth from feet differs from t...I'm curious how broth from feet differs from the broth that I usually make: with the center bones of the chicken after the limbs and breasts have been removed. any insight?Emilyhttps://www.blogger.com/profile/04047700077883145458noreply@blogger.com