tag:blogger.com,1999:blog-36840063.post8586892172881720669..comments2024-03-27T22:57:00.742+00:00Comments on Hyperlipid: Food: Lardo; the real thingPeterhttp://www.blogger.com/profile/14527788116058656094noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-36840063.post-24856142377562717022011-05-03T13:27:49.507+00:002011-05-03T13:27:49.507+00:00I can think of far worse things to eat...
PeterI can think of far worse things to eat...<br /><br />PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-61859629232397077832011-05-03T07:52:15.005+00:002011-05-03T07:52:15.005+00:00I eat 35 kg of this every year :)I eat 35 kg of this every year :)Христо Радневhttps://www.blogger.com/profile/15156762943403780123noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-24363842830117153992010-01-08T14:59:27.185+00:002010-01-08T14:59:27.185+00:00Thinly sliced on poilane with cornichons...perfect...Thinly sliced on poilane with cornichons...perfect lunch.Unknownhttps://www.blogger.com/profile/17355137849910906858noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-55192317199407983042009-12-02T17:19:02.863+00:002009-12-02T17:19:02.863+00:00"Why is it illegal anywhere?"
You can b..."Why is it illegal anywhere?"<br /><br />You can buy ok lardi meat from the black market. <br /><br />Is it ok if i print that Ravnskov interview and set it on fire? Couse i just did..<br /><br />Regards, keke of finlandkeke jumaluushttps://www.blogger.com/profile/16377920615027949107noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-15318761919801890152009-11-16T15:23:22.766+00:002009-11-16T15:23:22.766+00:00Anna,
My main objection to the raw approach is th...Anna,<br /><br />My main objection to the raw approach is the number of people who will not try it but would benefit immensely from real food with restricted carbs. It's hard enough to get people to dump sucrose, let alone eat raw meat.<br /><br />The bear fat sounds very good. I've discovered that slicing the Lardo slightly thinner then bulking up with egg yolks is delicious. Mmmmmm.<br /><br />Shel, I guess I'm living dangerously with my deep fried parsnips. Ah well!<br /><br />PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-12945620840856488642009-11-16T00:23:24.435+00:002009-11-16T00:23:24.435+00:00It's been a busy weekend - I picked up my late...It's been a busy weekend - I picked up my latest half bison order, tallied it and distributed it to some other people who wanted a small share. The ranch kids went into great detail telling me how they harvested the organs, tail, and kidney fat for me (the butcher won't do it because it isn't included in the hanging weight on which his fee is based). <br /><br />Then today I picked up a bunch of venison, as well as black bear fat and meat (isn't having hunters in the family great?) from my sister's BIL, who just returned to So Cal from two weeks hunting in Upstate NY. I can't wait to render the bear fat and try it out. Nah, I won't try it raw.Annahttps://www.blogger.com/profile/17033443643442246531noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-38857155692937742702009-11-11T05:03:40.251+00:002009-11-11T05:03:40.251+00:00"I struggled with this one, mostly out of cur..."I struggled with this one, mostly out of curiosity about how easy it would be to go more fully paleo". <br /><br />jeez, i know what you mean, Peter. i had a tough time giving up dairy. nothing tastes as good in coffee as cream. i have it a couple of times a week. no sense making the perfect the enemy of the good.<br /><br />but its easy to load fat into almost anything. i've got a bucket full of grassfed beef tallow i rendered myself (low heat). tastes pretty good in stuff. <br /><br />i haven't yet been convinced that i need not be concerned about angiotoxic effects of cholesterol oxides. until i have been, i'll stick with low heat frying and leave the pasturized dairy (mostly) alone. <br /><br />...uth? not a hope in hell.Echolight Studiohttps://www.blogger.com/profile/17051812539957590906noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-524666673524368902009-11-10T15:56:05.276+00:002009-11-10T15:56:05.276+00:00Me wanna go there! (hat tip to 30 Rock).
I'm ...Me wanna go there! (hat tip to 30 Rock).<br /><br />I'm with Anna on the raw milk/cream front. Living in LA, I have access at Whole Foods to raw milk and raw cream sold there. It is delicious (especially in coffee or over berries) and I think it is relatively safe since it comes from small-production dairy farmers who seem to care about what they are doing.Aaron Blaisdellhttps://www.blogger.com/profile/17204484453346358921noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-88861423096982094242009-11-10T15:40:36.192+00:002009-11-10T15:40:36.192+00:00Hi Anna, I'm really sorry. It was a very poor ...Hi Anna, I'm really sorry. It was a very poor taste joke. As far as I know Lardo is not illegal in Finland or the USA and the decrimialisation in Sweden is an unfounded rumour...<br /><br />LeenaS, glad to hear you can get it. Once we get a life back up here I shall go chasing suet to render down again...<br /><br />Cathy and Dario, these would be nice sensible recipes (without the bread, anyway) but the Lardo is an excellent source of bulk calories rather than gourmet food, though the taste is still gourmet and it melts in the mouth even in bulk...<br /><br />PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-77915190822934086882009-11-10T14:52:01.143+00:002009-11-10T14:52:01.143+00:00Actually, there is ONE advantage for those living ...Actually, there is ONE advantage for those living in the lipophobic Finland: free lard. I just rendered several kilos of it, from an organic source, given to me by people who wanted the meat but not the fat.<br /><br />It smells as delicious as it tastes.LeenaShttps://www.blogger.com/profile/09565398001624904475noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-39806762363329760092009-11-10T00:23:58.110+00:002009-11-10T00:23:58.110+00:00From Eades' blog, here's a photo of thinly...From Eades' blog, here's a photo of thinly sliced lardo served on bread or toast, as Dario described. Scroll down thru photos of a feast they enjoyed in Tuscany for the photo.<br />http://www.proteinpower.com/drmike/uncategorized/a-tuscan-feast/Unknownhttps://www.blogger.com/profile/10882556164769291935noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-28956903456990731232009-11-09T17:26:51.142+00:002009-11-09T17:26:51.142+00:00Isn't lardo is salt cured and technically stil...Isn't lardo is salt cured and technically still "raw"? That's probably why there are restrictions on lardo sales and imports in some places, similar to restrictions on sale/importation of raw fresh cheese, etc.Annahttps://www.blogger.com/profile/17033443643442246531noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-17369979991212281752009-11-09T16:15:40.995+00:002009-11-09T16:15:40.995+00:00I'm assured it causes heart disease. Just ask ...I'm assured it causes heart disease. Just ask the AHA.<br /><br />PPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-15528871978186886642009-11-09T16:06:34.759+00:002009-11-09T16:06:34.759+00:00Why is it illegal anywhere?Why is it illegal anywhere?JustJoePhttps://www.blogger.com/profile/02882794348703779345noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-67905320183369926462009-11-09T12:08:31.222+00:002009-11-09T12:08:31.222+00:00Hi Bris,
The processing of food is a complex subj...Hi Bris,<br /><br />The processing of food is a complex subject. If we are going to go beyond raw wild animals and weeds we have to accept food processing.<br /><br />Whenever a new arthritis drug is put on the market I immediately rush to allow other clinicians to use it for a year before leaving the devils I know, to embrace the newest drug on the block. I look the gifts of big pharma in the mouth before accepting. BTW some are useful. <br /><br />Holding a piece of raw meat over a fire seems to have stood the test of time, possibly for a few million years. I'm comfortable with that.<br /><br />Folks have been letting milk ferment in it's commensal bacteria for a few thousand years and I don't really see there being issues with that. Many fermented milk based societies make claims towards extended longevity, certainly none come with the short maximum life expectancy suggested by the mummies of the Egyptian grain based societies.<br /><br />Refrigeration is relatively new but I see little potential for harm here. We are just on the end of an ice age so frozen food will have been around as a Winter thing for some time.<br /><br />UHT cream is something I would rather leave others to play with and I'd be happy to accept it as food when it has stood the test of time for a few thousand years... It might the the bees' knees, it might not.<br /><br />No one would enjoy a bout of campylobacter from raw milk. No one would enjoy dying from E coli O157 from a raw spinach salad. I can accept pasteurisation as a protection from a filthy food chain but I still feel it is a rather new kid on the block, and it certainly seems a poor second to cleaning up the food chain. Practically I would have to agree that it is difficult to see how it differs from boiling a source of dairy in a cream sauce. The one concern I would have is that pasteurised milk is a bulk source of partially denatured yet highly biologically active proteins which may not break down to inactive peptides as they should during digestion. The law of mass action may apply and we are possibly talking bulk supply compared to a cream sauce. I would agree this concern is hypothetical and might be nice to test but I live in a world were raw milk is not available on a practical basis anyway. If I owned a house cow I would not be pasteurising its milk.<br /><br />I too think we have to be careful about terms as general as processed. No one but the AHA would consider commercial sunflower oil as a food. Even before it is converted to yellow boot polish. But I eat doner kebabs with relish. Both are processed.<br /><br /><br /><br />Anagarika and Heike, Fat is good! No wonder sensible people still like it!<br /><br />O Primitivo! This is a hopelessly inadequate amount! It's under 22g/d! No wonder we are so sick as a society! More !!!!! Frightening, as the Sun runs the government here in the UK... if that wasn't frightening enough in itself (jk, well, semi jk anyway)<br /><br />PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-71343305078825929972009-11-09T07:30:21.506+00:002009-11-09T07:30:21.506+00:00I'm German and speck is well known in my mum&#...I'm German and speck is well known in my mum's kitchen! Yum. Also different types of lard which is put into little pots and flavoured with herbs and eaten on a slice of bread, traditionally during long parties at around midnight.<br /><br />On a lighter note: I weighed myself this morning and got a shock. Lost about 4kgs following an easy-peasy high-fat eating plan that neither cost me more nor was a pain to put together. Just like that! I weighed that little before, but ONLY after stringent diets that left me wiped out. <br /><br />I feel so good and well-nourished that it was a big surprise to see the numbers. I think it's the mental well-being that is the biggest positive side effect of eating high-fat. I sleep like a baby and always feel full. Brilliant!Heikehttps://www.blogger.com/profile/12232073112144038810noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-87197902806443210132009-11-08T22:10:29.440+00:002009-11-08T22:10:29.440+00:00The SUN say's "the average Brit chomps th...The SUN say's "the average Brit chomps through 2,200 250gram PACKS of killer saturated fats in their lifetime". http://www.thesun.co.uk/sol/homepage/woman/health/health/article2228936.ece.https://www.blogger.com/profile/09917531397118353422noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-15307875131182228162009-11-08T16:44:56.883+00:002009-11-08T16:44:56.883+00:00Nice jumping Peter. Hi I am Claudio from Rome, Ita...Nice jumping Peter. Hi I am Claudio from Rome, Italy and you have discovered something that we know very well here in Italy, appreciate and eat.<br />We have lots of kinds of Lardo, very very tasteful and top of the chart. <br />The most famous is 'Lardo di Colonnata' , but we many others.<br />I change every time I go to the shop. Lots of people eat it and love it even though they are not low-carber like you and me.<br />Bravo.Cane Corso di Savoiahttps://www.blogger.com/profile/18390136201142422162noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-69071490760727302092009-11-08T01:29:24.478+00:002009-11-08T01:29:24.478+00:00Anna:
Dairy products are not highly processed at ...Anna:<br /><br />Dairy products are not highly processed at all. In fact they undergo very little processing at all.<br /><br />The only processing steps are: <br /><br />1. pasteurisation to kill pathogens <br /><br />2. centrifugation to separate the fat and liquid components. These are then recombined to provide a standard product. This is necessary because each batch of milk is obtained from thousands of individual cows. It is a legal requirement to provide a standardised product and to provide an accurate nutritional label.<br /><br />3. homogenisation to emulsify the milk and prevent separation.<br /><br />There is absolutely no scientific evidence that processing substantially reduces the nutritional value of milk . However there is vast body of evidence showing that raw milk is potentially deadly.<br /><br />The term "processed food" is utterly meaningless. It simply means the food as been altered in some way such as washing, peeling or cooking. Unless you eat raw meat and unwashed vegetables straight from the ground you are eating processed foods. <br /><br /><br />- 20 years experience as a food scientist.Brishttps://www.blogger.com/profile/05771534538377496202noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-50030205524048255202009-11-07T17:57:28.359+00:002009-11-07T17:57:28.359+00:00team smith,
In the US, food regulations determine...team smith,<br /><br />In the US, food regulations determine the minimum percentage butterfat that must be contained for the product to be legally labeled "cream". Most of the "cream" found in supermarkets will just barely meet this minimum butterfat content (and often be thickened with carrogeenan or other gums to make up for the thin and unstable/poor whipping performance). Conventional dairy processing is very precisely controlled these days, and involves separating the bulk milk into various components of butterfat, protein, milk solids, water content, etc.) and recombining them in standardized ratios that create maximum profit. Consequently, despite the public perception that milk and cream are relatively unprocessed foods, the majority of supermarket dairy products are heavily handled and processed.<br /><br />Restaurants and food manufacturers have access to a higher % butterfat cream, which performs and tastes better, especially when whipped. It is sometimes possible to find this higher butterfat cream in some specialty stores, such as Trader Joe's (40% cream) or restaurant supply markets. After years of buying reasonably priced TJs 40% cream without ultra-pasteurization, added gums and preservatives, etc., it's always an annoyance to buy crappy cream when I need to buy cream while away from home. <br /><br />http://en.wikipedia.org/wiki/Cream<br /><br />The raw cream I can buy in California is extremely thick, though quite expensive. The raw milk I buy has all the cream still in it and is not standardized to 3.5% butterfat like most "whole" milk - it is truly whole and the butterfat content can reach as high as 8% at some times of the year. Seasonal variations in the creamline occur both in amount and in color (more cream and more of a creamy betacarotene yellow color when the pasture is growing rapidly and lushly). Cream skimmed off the raw milk is quite thick, too.Annahttps://www.blogger.com/profile/17033443643442246531noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-63104697611727393912009-11-07T13:08:30.255+00:002009-11-07T13:08:30.255+00:00Hi guys
This may be a stupid question but:
Do yo...Hi guys<br /><br />This may be a stupid question but:<br /><br />Do you object to UHT cream because of the taste or because the UHT process makes it unhealthy ?Thinking Aloudhttps://www.blogger.com/profile/15694839915778817184noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-66026528202708415202009-11-07T10:25:48.787+00:002009-11-07T10:25:48.787+00:00Eric you can make cream the traditional way (homog...Eric you can make cream the traditional way (homogenised or UHT milk also work): <br /><br />- gently simmer 2 litres of milk for 15 minutes in a saucepan. DO NOT BOIL. <br /><br />- remove from the stove and cool<br /><br />- when cool refrigerate overnight<br /><br />- skim cream from the surface. You will get about half a cup of extra thick cream (40-50% fat). <br /> <br />The heating denatures the protein which keeps the milk fat in emulsion. The cream then floats to the surfaceBrishttps://www.blogger.com/profile/05771534538377496202noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-64227574907728211582009-11-07T10:17:22.912+00:002009-11-07T10:17:22.912+00:00That´s delicious!
We just bought half a pig from ...That´s delicious!<br /><br />We just bought half a pig from a farm and I asked fatty one.<br />Its not bossible here in Finland to by laard, so I made it myself.<br />As a child it was substitute to butter... sometimes.<br />And that backfat with skin is my favorite!<br />Greetings...WindmillTuulisMummahttps://www.blogger.com/profile/05885216595725659304noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-14151830382822792432009-11-07T04:20:47.187+00:002009-11-07T04:20:47.187+00:00everybody in the UK can order Italy's best lar...everybody in the UK can order Italy's best lardo, called Lardo di Colonnata (a tiny village in Toscana)<br />here<br /><br />http://www.nifeislife.com/advanced_search_result.php?keywords=colonnata&Search=Search<br /><br />enjoy!! :-)scrivereconlalucehttps://www.blogger.com/profile/14193122070737951842noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-8934583916767573182009-11-07T00:11:26.100+00:002009-11-07T00:11:26.100+00:00Whoa! That's... unusual! You're not really...Whoa! That's... unusual! You're not really supposed to have it that way :-) (though it surely was delicious, it almost gave me a coronary just by looking at it). Try it raw, in very thin slices on piping hot toasted bread, best of all on rustic bread. The heat from the toast does all the job. Or, you can finely mince it and use as a substitute for oil in preparing some pasta sauces, to wrap fowl before baking it in the oven, or wrapped around freshly grilled, shelled prawns, or...d.https://www.blogger.com/profile/00477494505271650025noreply@blogger.com