boeuf a la mode

boeuf a la mode

cold beef in jelly

recipes for this dish vary quite a bit, every cook having his own idea as to the seasonings and herbs, but  the essentials are always the same. they are a large piece of secondary cut of beef such as topside, top rump, or even sometimes a shoulder cut, plus calf's feet, carrots and wine. the dish can be served either hot or cold, but is at its best cold when the juices have set to a beautiful soft, limpid jelly, but although this aspect of the dish seems to make it an ideal one for summer, beware of making it in sultry or thundery weather, for the jelly easily goes sour under such conditions...it should also be larded lengthways with little strips of back pork fat, and if you do this yourself, season the pieces of fat with a little salt, pepper, chopped herbs and, if you like, garlic...simmer extremely slowly...it should be tender enough to cut with a spoon

-elizabeth david

SUPERFOOD!

bones + water + lemon = broth

wayyyyyayyyyyy!!!!!!!!!!!!!!!!!

dear little bite-size "sandwich,"
how can you taste so good?
just steak & tarragon & baconaise (egg yolk + side pork fat)
nooooooooooooo way!!!!!!!!!!!!!

foncer, marquer

foncer, marquer to line a stew-pan or braising-pan with fat pork,vegetables, herbs and so on before putting in the meat
-elizabeth david

happy fat!

the saturated fats you consume from grass-fed beef, poultry, pork, eggs, fish & seafood will not promote heart disease, cancer, or any chronic health problem. in fact, these foods can ensure your birthright - a long, healthy, and happy life.
-loren cordain

gelatin bouillon

sally fallon:

when broth is cooled, it congeals due to the presence of gelatin. the use of gelatin as a therapeutic agent goes back to the ancient Chinese...although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. during the siege of paris, when vegetables and meat were scarce, a doctor named guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

-kristen michaelis

roasting

when food was cooked, it was usually boiled in containers made of animal skin or tree bark. hot stones were placed in a container to heat the liquid. the subarctic Indians also roasted or smoked meat & fish.

-world book

ahhhhhhhh...

4 reasons why you should make [grass-fed] protein a major part of your diet:

-it can't be overeaten

-it raises your metabolism, causing you to burn more calories

-it satisfies your appetite, causing you to feel less hungry between meals

-it improves insulin sensitivity

-loren cordain