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  #201 (permalink)  
Old 08-27-2014, 04:15 AM
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Originally Posted by Pharm_Fed View Post
Grilled Red Snapper w/ Blueberry Gastrique, Pesto-Stuffed Grilled Peaches with Prosciutto Di Parma and a couple fresh figs.

http://www.professionalmuscle.com/fo...d-peaches.html

Looks sick dude!

Quick ? for you, I read in another post about the oils you use to cook with, duck fat, lard and so forth.

Would organic virgin coconut oil be best if I want to fry up some chicken cutlets....no breading of course
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  #202 (permalink)  
Old 08-27-2014, 05:47 AM
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Originally Posted by Chipper Jones78 View Post
Looks sick dude!

Quick ? for you, I read in another post about the oils you use to cook with, duck fat, lard and so forth.

Would organic virgin coconut oil be best if I want to fry up some chicken cutlets....no breading of course
EVCO is an ok choice but IMHO not ideal. For cooking anything (fry, saute, confit, etc) I prefer to use fats that are still solid at room temp. EVCO is borderline for that. Animal fats tend to be more stable at higher temperature and less likely to oxidize their fats. They are also pretty much flavor neutral. If you get a true EVCO, most likely it will impart a slight coconut flavor into whatever you're cooking. Just my opinion.

For frying stuff I typically use either lard or duck fat. Lard is cheaper and I render it myself. I buy fatback which is $2 a pound and render lard from it so it's very cheaper to make a lot. Duck fat is great too but a little more expensive. Duck fat tends to have a better mouth feel to it, silky and rich. A highly regarded fat in the culinary world.
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  #203 (permalink)  
Old 08-29-2014, 09:56 AM
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Local scallops with honey-lemon-sriracha glaze over country collards with pickled veggies.

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  #204 (permalink)  
Old 09-04-2014, 12:02 PM
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Sunday brunch, a little slow cooked Pho: beef cross shank, oxtail, brisket, eye of round roast, bean sprouts, jalapeño, rice noodles, basil, cilantro and mint in an amazing, rich broth!

Attachment 69479
damn pharm...I missed this when you OP'ed it.
again you impress.

got my mouth watering,im gonna go eat pho tomorrow.

can you post the recipe when you get some time???
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  #205 (permalink)  
Old 09-04-2014, 12:17 PM
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Originally Posted by way2tense View Post
damn pharm...I missed this when you OP'ed it.

again you impress.



got my mouth watering,im gonna go eat pho tomorrow.



can you post the recipe when you get some time???

Sure thing brother. Headed to bed now but I'll post it tomorrow.
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  #206 (permalink)  
Old 09-05-2014, 12:02 PM
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Had a lot going on tonight but I'll get that Pho recipe up tomorrow. Sorry.

Tonight had bone-in, skin-on chicken with green herb gravy over stuffed squash.

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  #207 (permalink)  
Old 09-06-2014, 09:45 PM
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Originally Posted by way2tense View Post
damn pharm...I missed this when you OP'ed it.
again you impress.

got my mouth watering,im gonna go eat pho tomorrow.

can you post the recipe when you get some time???
3 whole star anise
2 tsp whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tbsp ghee, or other fat
8 slices unpeeled ginger, each ½'' thick
½ yellow onion, peeled
2 (1 lb) beef cross shanks
1.5 lbs oxtails
1.5 lbs beef brisket
8 cups water
3.5 tbsp fish sauce
½ lb eye of round roast
2 limes
3 jalapeno peppers
1 bunch fresh cilantro
1 bunch fresh basil
1 bunch fresh mint
2 cups bean sprouts

In a frying pan on med-low heat, roast the star anise, coriander, cinnamon, cloves and cardamom until fragrant, about 2-3 minutes. Put them in a spice bouquet bag and put them in the crock pot.

Add 1 tbsp ghee to frying pan and increase to med heat. Add onion and ginger and cook until golden brown on each side. Transfer to the crock pot.

Add 1 tbsp ghee to frying pan and sear the beef cross shanks and oxtails in batches. Don't overcrowd the pan, give the meat room to properly brown and resist the urge to flip frequently. Let a nice crust form then transfer to the crock pot.

Lay the raw brisket on top of the seared meat in the crock pot and add the water and fish sauce. Set the timer for 12 hours on low and let it go.

When the crock pot is nearly finished, put the eye of round roast in the freezer for 20-30 minutes. When it is partially frozen cut it in thin slices across the grain.

When the crock pot is finished remove the meat, spice bag, onion and ginger and strain the broth. Cut the brisket across the grain and break up the large pieces of shank.

Arrange the meat in the bowl how you want it, add rice noodles if desired and top with the raw, sliced eye of round roast. Ladle the hot broth into the bowl. The broth will cook the rice noodles as well as the raw eye of round roast. Arrange your garnishes (lime wedge, jalapeno slices, cilantro, basil, mint, bean sprouts) and enjoy.
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  #208 (permalink)  
Old 09-11-2014, 05:41 AM
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Originally Posted by Pharm_Fed View Post
Mustard marinated and grilled flank steak, lemon cucumbers brushed with honey then grilled and angel hair sweet potatoes with smoked sea salt.

Made this last night with a salad, OMG!!!
The marinade is phenomenal! Only had it soaking for 8 hours too!
Keep these recipes coming Pharm!
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  #209 (permalink)  
Old 10-18-2014, 08:34 AM
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Pharm I miss your food porn
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  #210 (permalink)  
Old 10-18-2014, 09:52 AM
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Originally Posted by Superbeast668 View Post
Pharm I miss your food porn
Haha, sorry brother. Life has really been beating me up lately. Father-in-law had a heart attack beginning of September, I got C. Diff (bacterial infection) and fought that for a month. This week is the first time in over a month I have eaten solid food and been to the gym. Lost 25lbs from diarrhea, and only being able to eat pudding and yogurt. Had some other personal issues and work stuff to deal with too. Needless to say, cooking has been on the back burner (pun intended).

I'll try and get back in the swing of things here soon. Thanks for the encouragement!
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  #211 (permalink)  
Old 10-18-2014, 11:18 AM
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Haha, sorry brother. Life has really been beating me up lately. Father-in-law had a heart attack beginning of September, I got C. Diff (bacterial infection) and fought that for a month. This week is the first time in over a month I have eaten solid food and been to the gym. Lost 25lbs from diarrhea, and only being able to eat pudding and yogurt. Had some other personal issues and work stuff to deal with too. Needless to say, cooking has been on the back burner (pun intended).



I'll try and get back in the swing of things here soon. Thanks for the encouragement!

Oh shit man. Hope you get back on it soon. Sounds like a bad month. I know how life can get.
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  #212 (permalink)  
Old 11-03-2014, 10:35 AM
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Bison Matambre with Bacon Wrapped Onion Rings

http://www.professionalmuscle.com/fo...ion-rings.html

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  #213 (permalink)  
Old 11-03-2014, 11:16 AM
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He's back! Dude you are highly skilled that looks phenomenal
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  #214 (permalink)  
Old 11-04-2014, 01:42 PM
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Originally Posted by Pharm_Fed View Post
Local scallops with honey-lemon-sriracha glaze over country collards with pickled veggies.

WOW! That looks amazing! Recipe?
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  #215 (permalink)  
Old 11-04-2014, 01:48 PM
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I've never tried going full Paleo, but have been considering it. Seems like the logical choice for eating clean. Do most of you stick to it 100% or more of an 80/20?
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  #216 (permalink)  
Old 11-04-2014, 01:49 PM
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Originally Posted by Pharm_Fed View Post
3 whole star anise
2 tsp whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tbsp ghee, or other fat
8 slices unpeeled ginger, each ½'' thick
½ yellow onion, peeled
2 (1 lb) beef cross shanks
1.5 lbs oxtails
1.5 lbs beef brisket
8 cups water
3.5 tbsp fish sauce
½ lb eye of round roast
2 limes
3 jalapeno peppers
1 bunch fresh cilantro
1 bunch fresh basil
1 bunch fresh mint
2 cups bean sprouts

In a frying pan on med-low heat, roast the star anise, coriander, cinnamon, cloves and cardamom until fragrant, about 2-3 minutes. Put them in a spice bouquet bag and put them in the crock pot.

Add 1 tbsp ghee to frying pan and increase to med heat. Add onion and ginger and cook until golden brown on each side. Transfer to the crock pot.

Add 1 tbsp ghee to frying pan and sear the beef cross shanks and oxtails in batches. Don't overcrowd the pan, give the meat room to properly brown and resist the urge to flip frequently. Let a nice crust form then transfer to the crock pot.

Lay the raw brisket on top of the seared meat in the crock pot and add the water and fish sauce. Set the timer for 12 hours on low and let it go.

When the crock pot is nearly finished, put the eye of round roast in the freezer for 20-30 minutes. When it is partially frozen cut it in thin slices across the grain.

When the crock pot is finished remove the meat, spice bag, onion and ginger and strain the broth. Cut the brisket across the grain and break up the large pieces of shank.

Arrange the meat in the bowl how you want it, add rice noodles if desired and top with the raw, sliced eye of round roast. Ladle the hot broth into the bowl. The broth will cook the rice noodles as well as the raw eye of round roast. Arrange your garnishes (lime wedge, jalapeno slices, cilantro, basil, mint, bean sprouts) and enjoy.
Yep. Will be trying this out this week. Thanks for the recipes!
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  #217 (permalink)  
Old 11-12-2014, 10:14 AM
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Originally Posted by angel617 View Post
I've never tried going full Paleo, but have been considering it. Seems like the logical choice for eating clean. Do most of you stick to it 100% or more of an 80/20?

I consider myself more 'Primal' than 'Paleo' if you want to label it. I include dairy and so high fat. True Paleo as defined by Loren Cordain would be low dat and dairy free.

But I am probably closer to 90/10. It doesn't happen often but if I go out to eat with family, or its holidays or something I will just eat what I want. I still watch out for gluten because it really makes me feel bad, but I don't worry so much about canola oil, or sugar or additives etc.
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  #218 (permalink)  
Old 11-12-2014, 10:18 AM
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Been getting cold here so... not much better on a cold night than a hot bowl of chili. Topped off with extra sharp cheddar, red Palm oil and fresh cracked black pepper.

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  #219 (permalink)  
Old 11-13-2014, 05:57 AM
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mmmm PF that looks good bro!
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  #220 (permalink)  
Old 11-17-2014, 07:03 AM
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Paleo sticky ( foods , recipes , general talk)

Spent the day making homemade sausage. I'll post the recipe if people want but I figured most won't have a meat grinder and sausage stuffer, maybe not a smoker either.

But it came out beautifully. Maple smoked pork sausage.

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Look at that smoke ring baby!!

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Last edited by Pharm_Fed; 11-17-2014 at 07:09 AM.
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