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Michael Judd says that if permies.com brings in $5000 to his kickstarter, then permies.com can decorate an entire page in his new book!
I'm not sure what we would put there just yet, but the opportunities for comedy are endless!


Julia Winter

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since Aug 31, 2012
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Julia Winter currently moderates these forums:
Pediatrician with a Master's Degree in Nutritional Sciences. Moved to Portland, Oregon in the summer of 2013. Took Geoff Lawton's first online PDC in 2014.
Moved from south central WI to Portland, OR
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Recent posts by Julia Winter

Yum!  Elderberries are a good idea in the winter time, for their antiviral properties.

I've never had acorn flour, but I'm curious.  Thanks for sharing!
2 days ago

Stacy Witscher wrote:I just cut open my prosciutto that's been curing for maybe 6-8 months. It looks beautiful, it smells slightly funky, but it has a metallic aftertaste.

It could be from the salt you used.  Did you possibly use an iodized salt?
6 days ago
I tried lots of things for chronic back pain. The only thing that works for me is yoga.  I do a yoga class twice a week, and if I go without for over a week, I start to wake up in pain. 
2 weeks ago
I save bones in the freezer, then load up the pressure cooker.  I used to run the pressure cooker for ages, but my husband convinced me that the broth tasted overcooked with 12 hours of cook time.  I still run it on the high pressure for at least 3 hours. When finished, the chicken bones will crumble with pressure from your fingertips. 

I try not to break the bones as I'm filtering the broth into jars - that can make the broth a little cloudy.  The broth I get from the pressure cooker is rich, full of gelatin, and quite clear.

I simmer turmeric in diluted chicken bone broth, adding freshly ground pepper and salt, then drink it as an anti-inflammatory health potion.  I also love using the broth for soup, for chicken and dumplings, and of course for gravy!
2 weeks ago
Today I harvested one chard plant and two "branches" of purple ribbed dino kale (which is starting to make sprouts that look just like broccoli).  I also found that a purple broccoli I planted last summer finally made a head! The harvest was so pretty I had to take a picture.

I chopped up the kale (after removing the ribs) and cooked it with a bit of bacon and ham.  I added a bit of seasoned salt, and a thin drizzle of a balsamic vinegar reduction sauce. 

Next I separated the chard stems from the greens, chopped them and cooked them in lard (there was no more bacon) with salt and pepper.  I chopped the chard greens and put them in a little later, then topped it with three eggs.  I moved the eggs around to cook all of the whites (keeping the yolks on top of greens) and then turned off the heat, letting the residual heat from the cast iron pan cook the yolks (which I stirred into the dish at the end of the process).

I was amazed that all those greens ended up filling just a 9" square glass pan, and further amazed that my family of four ate every last bit!
2 weeks ago
Erica and Ernie had a pretty good experience with funding their book via a Kickstarter.  It's a great way to gauge interest.
3 weeks ago
I think it's worth a try. You might want to dehydrate "young" sauerkraut, by which I mean sauerkraut that hasn't been fermenting quite as long.  Then, when you are traveling, you rehydrate it a day's worth at a time and give it some time to "wake up" and start fermenting again.  Does that make sense?  Like maybe you rehydrate it, then let it hang out, hopefully fermenting, overnight and then eat it in the morning. 
I would try this while still at home, so that if you feel things are going off the rails, you can immediately consume some of your good lively ferments.
3 weeks ago
I think if you are taking it as a dietary supplement, what it's mixed with doesn't matter much.  AFAIK, it's deadly to insects in it's dry state, but doesn't bother us in our "wet" insides.

We all eat a certain amount of diatomaceous earth without knowing it, because it is added to grain in storage.
3 weeks ago
Instant pot is just a fancy pressure cooker/multicooker but it seems like a great idea, especially for people who don't already have a good pressure cooker.  It would also be great for anyone with a small kitchen.

Pressure cookers make the best bone broth!  They extract ALL the gelatin from cartilage.

When I'm cooking a tough roast, I will usually fry up onions and load them into my slow cooker.  Then I will put more fat in the pan and brown all the surfaces of the meat.  Then the meat goes into the slow cooker and some liquid is used to cover it (fruit juice can be really good).  The last time I did this, chunks of sweet potatoes and parsnips went in as well.  Carrots and regular potatoes are more traditional.
1 month ago
Welcome, Liza!

I would call fat from sheep tallow rather than lard.  I save the word "lard" for pig fat.  Tallow is more saturated than lard, which means it is firmer or harder.  Lard is partially unsaturated, which makes it softer.  Both are good for cooking, although of course the flavor varies.  Soap is a great use for fat that doesn't taste good.

The finest fat for baking, in my opinion, is "leaf lard" from around the kidneys of a pig.  This can make a bright white fat without much porky flavor.  The best fat for cooking, again of course in my opinion, is regular lard from a pig, like from rendered back fat.  I tend to render lard in my oven.  I will run the fat through the meat grinder, removing meat bits, and then spread it out in a wide pan.  I cook it at a low temp and collect the fat multiple times.  The first few pours are the whitest, and towards the end the fat has more brown color and more pork flavor.  For many uses, that's just fine!  The crunchy brown bits left at the end are cracklings, and great to salt and sprinkle on something, like a casserole or corn bread.

Beef tallow is also great for cooking, especially for cooking onions.  French onion soup, anyone?  (That's traditional - onions cooked in beef fat and then in beef broth.)  More saturated fat is less likely to go rancid.  Beef tallow is famous for making the best french fries, and there are stories of restaurants who never throw away their oil, just strain out the bits and keep re-using it.  That's not going to work with canola oil!

I haven't had enough experience with sheep fat to comment.
1 month ago