scratch-mark

Can You Guess?

What this is? You'll notice the cap. So, a beer, to go? Nope.

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Lard. Freshly rendered, and still warm. Better is that I got it not 2 blocks from home, and actually walked over. Mi Pueblo Food Center. They have a really nice meat department, too. And not bad on the produce either, though they could do with some additional fruit selections, especially berries.

Here's the meal preparation tonight, 15-20 minutes start to finish. Tri-Tip steaks with a dry rub (grilled on high, 4 minutes per side) and a simple stir-fry of broccoli, cauliflower, and celery, in the wok with coconut oil, high heat for about 5 minutes. It retained a nice light crunch. There's plenty of leftover meat which I'll finish off (along with a half-slab of leftover baby-backs from last night) prior to commencing a 30-hr fast tomorrow at noon.

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Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

4 Comments

  1. Maria on May 30, 2010 at 22:39

    Quick question– for lard, is it also optimal to find grass-fed? Or not quite as important?

    • Richard Nikoley on June 1, 2010 at 09:28

      I think more important is that it’s not partially hydrogenated, like the stuff in the supermarket.



    • Maria on June 1, 2010 at 10:32

      So the badities that are in grain-fed meat aren’t quite so prevalent in the fat? Or atleast, not in an amount that makes it worth worrying about? I figured that it’s far better than anything partially hydrogenated, just wondering where which fit on the bad-good-better-best spectrum..



    • Richard Nikoley on June 1, 2010 at 11:04

      I imagine there’s a difference, I just don’t know how much. The lard I get now is from pastured pigs.



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