Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Hungarian Potato Dish Is Great for Hot Weather
By Stanley A. Fishman, author of Tender Grassfed Meat
Potatoes with Hungarian Flavors
It is often hard to choose which recipe to put into a book. I had developed two recipes for Hungarian-style potatoes, but there was room for only one. Another version of this recipe will be in my new book, which will be finished soon. But this version is so good I decided to post it so my readers can enjoy it.
This recipe is based on the traditional Hungarian flavor combination of onions, paprika, and bacon fat. This simple combination results in a rich, sweet, savory flavor that is a joy to taste. This dish is cooked at low heat on top of the stove, which makes it a good choice for a side dish on a hot day. Actually, it tastes so good that it can be enjoyed in any weather.
The basic Hungarian flavor base is made by sautéing onions in bacon fat until lightly colored, lowering the heat, and adding paprika. Very simple, but care must be taken in the selection of ingredients.
I recommend using organic potatoes and organic onions for this dish, as they have a better flavor.
The paprika should be from Hungary, if possible, and should be sweet. However, you could, if necessary, make it with sweet paprika (dulce) from Spain, or organic paprika.
I also recommend using bacon that does not contain nitrates, or other artificial preservatives, preferably from pastured pigs. The bacon absolutely must be very fat, as plenty of bacon fat is necessary for the success of this recipe.
Like many traditional recipes, this dish is simple, but the flavor is over the top, being much more than the sum of its parts.
INGREDIENTS
Filtered water for boiling
1 teaspoon coarse unrefined sea salt
6 medium organic potatoes, peeled, and quartered lengthwise
4 thick slices fat bacon, without nitrates
2 medium organic yellow onions, sliced
1 tablespoon organic or imported sweet paprika, preferably Hungarian
DIRECTIONS
1. Heat a medium-sized pan of filtered water to boiling. Add the salt and the potatoes, and bring it back to a boil. Reduce the heat to medium, and let the potatoes cook at a slow boil for 10 minutes. Drain the potatoes.
2. Place the bacon in a cold heavy-bottomed frying pan. Turn the heat to medium. When the fat starts to melt, lower the heat to medium low. Turn the bacon from time to time so the fat can render from both sides without burning.
3. When most of the fat has rendered from the bacon, add the onions and sauté over medium low heat for about 5 minutes, stirring occasionally. The onions should soften and take on a golden color.
4. Turn the heat down to low. Add the paprika and mix well into the onions. Cook over low heat for 2 minutes, stirring, being careful not to burn the paprika.
5. Add the potatoes and stir well, making sure that all the potatoes are coated by the fat and paprika. Use a heavy spoon to break each potato quarter into two or three pieces as you stir.
6. Turn the heat back up to medium and stir. Cook for another 5 minutes, turning the mixture occasionally.
7. Cover the pan, and turn the heat to low. Cook for another 10 minutes, lifting the lid and stirring occasionally.
You should wind up with a meltingly soft, caramelized mélange of onions and potatoes, subtly flavored by the paprika that goes well with any barbecued meat.
This post is part of Real Food Wednesday and Fight Back Friday blog carnivals.
Primal Fuel, Primal Meat, Total Satisfaction
By Stanley A. Fishman, author of Tender Grassfed Meat
Barbecued Grassfed Bone In Porterhouse
The taste of the most basic and primal of foods, grassfed meat, cooked with one of the oldest and most traditional fuels, 100 percent hardwood charcoal, is the best. Not only to me, but to countless millions of people.
The Primal Taste of Primal Meat
There is something about the taste of this food—one of the oldest taste combinations known to humanity—that calls to us, awakens old primal memories, and is satisfying like no other food. When we smell this meat cooking, we instinctively salivate, as our bodies recognize that the smell means good food is on the way. The salivation signals our bodies to get ready to eat, and the digestive system prepares for action. We get hungry and our sense of taste and smell is somehow enhanced. We become hungry, and hungrier, as the smell changes as the meat finishes cooking. When we finally bite into the tender meat, and taste the primal flavor of the charcoal-imbued meat, the satisfaction is unequaled, we want more, and the meal becomes a joy to be savored.
Somehow, this meat is incredibly easy to digest, and we do not feel stuffed or bloated. We eat with eager hunger until we have had enough, and the hunger ends. The feeling of satisfaction and well-being we get from such a meal is unique, not matched by any other food.
Why Primal Meat Cooked with Primal Fuel Tastes So Good
Meat and fat have been prized by most of humanity for countless thousands of years. This may be our oldest cooked food. I have studied the traditional cooking of almost every European, North American, Asian, and Latin American nation in the world. I have also studied some of the cooking of the Middle East, Micronesia, and Africa. Just about every traditional cuisine treasured meat cooked with charcoal or wood coals, though people were often unable to get it. Even today, barbecue excites people like no other food.
I believe that barbecued meat is so popular because humanity has been eating it for so long. The love of it may be in our very genes, and our bodies have adapted to recognize and digest it easily.
We now have a fear of barbecue, created by studies claiming that barbecued meat contain substances that could cause cancer. However, none of those studies involved primal meat that was cooked with primal fuel. The traditional peoples studied by Dr. Weston A. Price cooked meat this way, and cancer was unknown to them.
Much of what is now called barbecue is a sad imitation of the real thing, scorched, tasteless, or sooty.
We can recreate the primal taste of primal meat cooked with primal fuel. All we need is primal meat, primal fuel, and the right method.
Primal Meat
This can only be 100 percent grassfed and grass finished meat, or wild game, or omnivorous animals such as pigs eating their natural diet.
Most of the meat eaten in the United States is processed through a feedlot, where the animals are fed a diet of foods they would never eat in their natural habitat, and altered by chemicals and antibiotics, among other things. This causes the meat of feedlot animals to taste different, and to behave differently in cooking. Humanity never experienced this kind of meat until the 20th century.
Primal meat is the kind of meat humanity has been eating for uncounted thousands of years. Meat from animals eating their natural diet, unaltered by chemicals, drugs, and species-inappropriate foods.
Fortunately, we can get such meat today, thanks to a small but noble band of intrepid farmers and ranchers.
Primal Fuel
The kind of primal fuel we can easily get today is 100 percent hardwood lump charcoal, or the same charcoal in the form of briquets. We can also burn unsprayed, chemical-free wood down to coals.
No other fuel will do to recreate the wonderful combination of primal meat and primal fuel.
The Right Method
This involves cooking the meat in front of a fire of coals, without scorching, charring, or clouds of smoke. Traditional peoples never let the flames hit the meat, and some old time cooks warned about how too much smoke and flame would impart a nasty taste to the meat.
Interestingly enough, the substances found hazardous by the studies are created by direct high heat, especially when the flames hit the meat.
I am finishing a book on barbecuing grassfed meat that shows a method that works beautifully to create the magnificent taste of primal meat cooked with primal fuel. The book adopts traditional methods of cooking this food to our time, and the results have been absolutely delicious. I have barbecued almost every day this last spring and summer, and I have been blessed by the wonderful flavor and satisfaction of eating primal meat cooked with primal fuel.
This post is part of Real Food Wednesday blog carnival.
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The Magic of Meat and Potatoes—and Fat
By Stanley A. Fishman, author of Tender Grassfed Meat
Grassfed meat and organic potatoes roasted in grassfed beef fat.
Meat and potatoes were once so popular that the very term came to mean the very essence, the indispensible part of anything, the “meat and potatoes.” In terms of a good main meal, meat and potatoes were always there, and anything else was optional.
The attempts to ram grain and vegetables down people’s throats, as exemplified by the ridiculous food pyramid, changed this. Meat has been demonized as unhealthy in a myriad of ways. Potatoes, with their high glycemic index and starch content, have also come under attack, and are avoided by the low-carb movement.
Yet the combination of meat and potatoes is a very old tradition in Europe, one that goes back centuries, back to the introduction of the potato. It was the foundation of the diet (when people could get meat), and they thrived on it. However, the European tradition had a third component, perhaps the most important of all—fat. Fat that was almost always from animal sources, like butter, bacon, lard, beef tallow, lamb tallow, etc. Of course, animal fat is the most demonized food of all.
Demonization aside, the combination of meat, potatoes, and fat is one of the most nutritious and delicious combinations you can have in a meal. Most of our main meals feature this combination, and we thrive on it.
But it is crucial to use the right meat, the right potatoes, and the right fat. Together they create a wonderful balance, both in nutrition and pH balance, and are one of the tastiest food combinations.
The Right Meat Is Raised in a Pasture, Not a Feedlot
When most Americans think of meat, they think of the relatively tasteless, watery, mushy, greasy, nutrition-light factory meat that comes out of feedlots, having been fattened on GMO corn, GMO soy, and a variety of other unnatural feeds that can easily include rendered chicken manure. While this kind of meat is considered safe to eat, safe is not enough. This meat just will not work as part of the traditional trilogy of meat, potatoes, and fat.
Grassfed and grass finished meat, the same kind of meat that was eaten when the meat-potatoes-fat tradition began, is a very different substance. Grassfed meat has incredible flavor, has a nice meaty texture, is not greasy, and is nutrient-dense, having the right ratio of omega-3 to omega-6 fatty acids, and a number of valuable nutrients that are often missing in factory meat.
Grassfed meat is the right meat.
The Right Potatoes Are Not Saturated with Pesticides
The potatoes eaten when the meat-potatoes-fat combination began were not sprayed with pesticides. Most potatoes in the United States are heavily sprayed with a multitude of pesticides, and are one of the most pesticide-heavy foods you can get. The only way to avoid this is to get organic potatoes.
Dr. Weston A. Price studied some of the traditional peoples of Peru, and found them to be free of chronic diseases and tooth decay. Organic potatoes were an important part of their diet, though they ate many animal foods and seafood as well.
The right potatoes are organic potatoes.
The Right Fat Comes from Animals, Not Factory Crops
The fat eaten when the meat-potatoes-fat tradition began in Europe was the fat of grassfed animals, or the fat from their milk. The one exception was olive oil, though olive oil was often combined with animal fats in cooking.
The fat that comes from modern vegetable oils just will not work for this combination, as it did not even exist when the meat-potatoes-fat combination began. These oils have a very high ratio of omega-6 fatty acids to omega-3 fatty acids, which is very undesirable. The fats that should not be used include: soybean oil, canola oil, corn oil, safflower oil, sunflower oil, cottonseed oil. An excellent article on this subject is Know Your Fats Introduction.
It is crucial that the fat comes from grassfed and/or pastured animals, eating their natural food, so the fat will be similar to the fat available when the meat-potatoes-fat combination began. This includes butter, full-fat cheese, full-fat milk, full-fat cream, full-fat yogurt, full-fat sour cream, full-fat cultured cream, natural unhydrogenated pork lard, grassfed beef tallow, lamb tallow, bison tallow, and the fat from pastured chickens, geese, and ducks. These fats are extremely nutritious and lend an incredible flavor to food.
The right fat is the fat of grassfed animals, the fat from their milk, and the fat of pastured animals.
Meat, Potatoes, and Fat Balance Each Other
I have come to understand that traditional food combinations stand the test of time because they are beneficial. Time and time again, science has confirmed the wisdom of these traditions.
For example, it is known that it is important to maintain a body pH balance that is not too acidic or alkaline, with slightly alkaline being ideal. Meat is acidic, and potatoes are one of the most alkaline foods you can eat. They are a perfect balance for each other. This may explain why the meat and potato combination was so popular, as traditional peoples always seemed to know what foods should be eaten together.
The adverse effects of the high glycemic index of potatoes are avoided when the potatoes are eaten with plenty of good fat. The fat changes the way that high glycemic foods are digested and absorbed. Again, traditional peoples seemed to know this. In Europe, potatoes were always eaten with plenty of good, natural, traditional fat. Potatoes were baked with cream and milk, fried in lard, fried in butter, fried with bacon, made into casseroles with butter and cheese, covered with sour cream or butter, and combined with cheese and baked into pies. These are just a few of the thousands of ways fat and potatoes were combined. Even the poor would dip their boiled potatoes into butter, or eat them with full-fat milk or cheese.
All of the potato recipes in Tender Grassfed Meat contain plenty of good fat, and they are intended to be eaten with meat, following the tradition.
The food trilogy of grassfed meat, organic potatoes, and natural fat provides the body with an incredible combination of nutrients—leading to satisfaction and contentment.
The taste benefits of meat, potatoes, and fat are just as incredible. I know because I eat this combination almost every day, in many delicious variations.
Here’s to meat and potatoes—and fat!
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Steak and French Fries—Still My Favorite Meal
This post is part of Monday Mania and Real Food Wednesday and Fight Back Friday Blog Carnivals.
The Magic of Steak and Eggs
By Stanley A. Fishman, author of Tender Grassfed Meat
Grassfed rib steak with pastured eggs.
Scarlet fever almost killed my mother. She was only ten years old. She could not eat while the fever was raging. Her wealthy parents hired a famous doctor to treat her. When the fever finally broke, she was emaciated, and so weak she could not stand. Her immune system was exhausted, and she was in great danger of dying from other illnesses. The renowned doctor prescribed—steak and eggs.
Three times a day she was given tenderloin steak and eggs, all sautéed in butter, as ordered. At first she could not eat that much, but her appetite improved until she could eat the prescribed amount. Within a month, she regained her weight and health, and made a complete recovery.
The very steak and eggs that restored her are now demonized as unhealthy. Actually, this traditional food combination is renowned for its ability to enhance and rebuild the natural functions of the body.
The Benefits of Steak and Eggs
Grassfed steak is a nutritional powerhouse, full of valuable nutrients, including high quality proteins, amino acids, and many crucial vitamins and minerals. Eggs, especially pastured eggs, are just as full of vital nutrients, including some nutrients that are very hard to find anywhere else. See Sally Fallon Morell’s Oral Testimony to the USDA Dietary Guidelines Committee. Eggs also contain high quality fats that aid in the absorption of nutrients. Together, steak and eggs are a wonderful nutrient combination, providing a full range of vitamins, minerals, fats, cofactors, and other nutrients that complement each other perfectly, aiding in the absorption of each other’s nutrients.
Traditional peoples may not have known the science, but they did know it was good to combine steak with eggs. Steak and eggs were a valued combination in Russia, Poland, France, Italy, Spain, the Netherlands, Belgium, England, Germany, Portugal, and just about every other European country. This was true even though steak was very expensive in those countries. Steak and eggs were also very popular in the United States, Canada, Uruguay, and Argentina, nations where most people could afford beef.
By steak, I mean the 100% grassfed and grass finished beef that has nourished humanity for thousands of years. This means that the cattle graze on living plants out on the pasture when the weather permits, and when grazing is not possible are fed dried grass or hay. Nothing else, and certainly not any added hormones or antibiotics. I do not recommend the grain and byproduct-fed factory version of beef.
By eggs, I mean the whole egg. Yes, that includes the yolk, which contains almost all the nutritional value of the egg. A new practice has arisen in our fat-phobic modern society that would have astonished and outraged our ancestors—the practice of eating only the egg whites, while discarding the best part—the yolk. This reminds me of watching The Three Stooges when I was a child. I remember an episode where the Stooges broke eggs, threw out the contents of the eggs, hammered the shells into a frying pan, and tried to eat the fried shells. Throwing out the yolks is just as absurd.
The Demonization of Steak and Eggs
The makers of factory foods have always had a huge problem. The stuff they produce cannot possibly taste as good as real food. Also, the stuff they make cannot possibly compete with the nutritional value of real food. So they came upon a strategy that worked very well in the past and is still in use today—demonize good food. If people think good food is unhealthy for them, they will buy the artificial stuff out of fear.
Massive marketing campaigns convinced people that foods that made their ancestors robust and strong were unhealthy. Cholesterol, which is a vital component of every cell in the body, was blamed for heart disease and a host of other illnesses. Ignorance, fear, and marketing have largely succeeded. Most people actually believe that eating steak and/or eggs will “clog their arteries,” and cause a heart attack. This is simply not true, as shown in the following articles— Cholesterol: Friend or Foe? and Cholesterol and Heart Disease: a Phony Issue.
The food industry has made a fortune by convincing people to replace eggs with dried cereals, full of chemicals, in a form that never existed before the 20th century. The food industry has made another fortune by convincing people to replace meat with products made from soy proteins, full of chemicals, again in forms that never existed before the 20th century. No wonder they continue to demonize meat and eggs.
How to Enjoy Steak and Eggs
Many modern people have never had steak and eggs. The basic idea is to sauté a grassfed steak in butter, and to sauté a pastured egg or two, so the eggs will be ready at the same time as the steak. It is very important not to cook the eggs too long, as the yolks must remain liquid. When the steak and eggs are ready, place the eggs on top of the steak. The egg yolks provide a perfect sauce for the steak, and the combination is absolutely delicious. Tender Grassfed Meat has a recipe for this classic combination on page 68. Tender Grassfed Meat also has a number of other recipes for steaks cooked in butter, every one of which can be enjoyed with eggs. Eggs are also a terrific side dish for steak that can be used by people who are avoiding carbohydrates.
There is a reason why the combination of steak and eggs has been treasured in so many countries. They are wonderful together, both in taste and nutrition.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
This post is part of Fight Back Friday Blog Carnival at Food Renegade.
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The Blessings of Bread and Butter
Steak and French Fries–Still My Favorite Meal
The Blessings of Bread and Butter
By Stanley A. Fishman, author of Tender Grassfed Meat
Toothmarks show that this is the right amount of butter, as inspired by Sally Fallon Morell.
Bread and butter were so traditional in Europe that they were usually served at every meal. In fact, the expression “bread and butter” meant something solid, valuable, and indispensible. Both bread and butter have fallen into disrepute recently, and are rarely eaten in their traditional forms. This is a pity, because bread and butter in their traditional forms were incredibly nourishing and formed the indispensible basis for every meal.
What Happened to Bread and Butter?
Butter in its traditional form was one of the most nourishing foods known in Europe. But butter was demonized in the United States and then the rest of the world. The reason for this was simple—the makers of artificial fats and margarine had a product that was totally inferior to butter, both in taste and nutrition. These artificial foods were not initially welcomed by the public, who preferred the traditional fats that had nourished their ancestors for thousands of years.
The manufacturers of the first artificial fats had a real problem. Their products were so inferior in taste and nutrition, that nobody who could afford real fats would ever buy them. Unfortunately, the manufacturers came up with a marketing strategy that is still heavily in use today. The strategy had two major points. The first was to claim that traditional fats like butter, which had been known to be the most nourishing and valued of foods, actually caused heart disease and other illnesses. This was blatantly untrue, but intensive marketing campaigns and questionable “research” convinced the public that butter and other traditional animal fats were unhealthy. The second focus of the marketing campaign was to claim that artificial fats were “more scientific” and healthier. This is also untrue, as shown in the article “The Skinny on Fats.”
Bread used to be made from sprouted grains and/or by a sourdough process. Both of these methods neutralized the antinutrient substances contained in grain and caused the bread to be more slowly digested, which helped to avoid insulin problems caused by an overload of carbohydrates. This traditional bread became very rare, and was replaced by modern versions that were made with heavily refined flour. The grain was no longer sprouted. People were eating a type of bread that they had never eaten before.
The Tradition of Bread and Butter
Traditionally, bread was always eaten with plenty of butter. The two foods complemented each other. The butter facilitated metabolism, digestion, and the ability of the body to absorb nutrients. This butter was always made from the whole, unprocessed milk of grassfed cows, and was loaded with all kinds of vitamins, minerals, and a very special nutrient that Dr. Weston A. Price referred to as “Activator X.” The bread, made from sprouted grains, and often fermented by traditional sourdough methods, contained important nutrients, and provided a perfect vehicle for the butter. Just about every traditional European cuisine began each meal with this kind of bread and butter, which was considered absolutely essential for good health and digestion.
Dr. Price and the Swiss
Dr. Weston A. Price studied the diets of traditional peoples who were noted for their lack of chronic illness and robust good health. One of the peoples he studied lived in a rural area of Switzerland. These people ate superb grassfed butter slathered on traditionally made rye bread. Dr. Price studied the butter eaten by these people, sending samples to the United States to be analyzed. He found that this butter had an undiscovered nutrient which he called “Activator X.” Dr. Price’s research showed that people who had a plentiful supply of Activator X were much healthier than those who did not. The best source of Activator X in traditional European diets was butter. No wonder just about every European people would traditionally eat bread and butter at every meal.
How to Follow the Old Wisdom of Bread and Butter
If you want to enjoy the traditional blessings of bread and butter, it is crucial to have the right kind of bread and butter. The modern factory versions are not what our ancestors ate and are different substances.
The very best butter comes from cows who have been traditionally raised on green growing grass. Their butter is at its very best when they have been eating green, living grass, and traditional peoples timed their butter making to take advantage of the season when this grass was available. Butter like this is available today, but you have to make an effort to find it. Some local farmers make this kind of butter. Some nationally available brands that I have enjoyed are: Pastureland (sold by US Wellness); Trader Joe’s Organic Sweet Cream Butter (salted); and Kerrygold.
Traditional breads are made from sprouted grains and/or traditional sourdough methods, from grain that has not been sprayed with chemicals.
The Weston A. Price Foundation has done a wonderful job of identifying the right kind of bread and butter to eat. The best source that I have found for making traditional bread is Sally Fallon Morell’s magnificent cookbook, Nourishing Traditions. I have achieved wonderful results from To Your Health Sprouted Flour.
It is crucial that the right amount of butter is used on the bread. Most people have been trained to put a thin, pitiful, stain-like smear of butter on their bread, on the rare occasions when they allow themselves butter. The proper amount of butter to use is shown in the photo above, which was inspired a statement by Sally Fallon Morell that there should be enough butter on the bread to show toothmarks in the butter.
What does bread and butter have to do with grassfed meat? Traditionally, bread and butter were always served before the meat in Europe, and provided a wonderful appetizer that helped prepare the body to absorb the wonderful nutrients in grassfed meat.
Disclaimer: I do receive a very small amount of compensation if you buy Nourishing Traditions through this website. I do not receive any compensation if you buy any of the other brands mentioned in this article.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
This post is part of Fight Back Friday Blog Carnival at Food Renegade.
Steak and French Fries—Still My Favorite Meal
By Stanley A. Fishman, author of Tender Grassfed Meat
Old Fashioned French Fries, recipe on page 198 of Tender Grassfed Meat.
I know literally hundreds of ways to turn grassfed meat into wonderful meals. But I have to confess something. My favorite meal remains what it always has been—steak and French fries. I am not alone in this. Many accomplished chefs have admitted to the same desire.
Steak and French fries have gotten a very bad reputation over the last 40 years. I contend that the steak and French fries I will enjoy this coming Father’s Day will be nourishing and good for me, as well as absolutely delicious.
The Allure of Steak and French Fries
Why have steak and French fries remained so popular, even if most people think they are a guilty indulgence? Steak and French fries are a traditional food combination, going back to France. The French know something about good traditional food combinations. I will point out that the original steak and French fries used grassfed beef for the meat, and good old saturated animal fat, such as beef tallow or lard, for frying the potatoes. The potatoes used for this traditional dish were organic, since all food used to be organic. The combination of steak and potatoes provided a meal that had a perfect pH balance, with the potatoes balancing the meat. Frying the potatoes in plenty of good animal fat tamed the high glycemic index of the potatoes, since the potatoes were fried in such a way to ensure that they would absorb plenty of the fat. In fact, potatoes were always cooked with fat (usually animal fat), in traditional Europe. As a follower of the teachings of Dr. Weston A. Price, I consider the fat of healthy grassfed animals to be one of the best foods I can eat. An excellent article on this subject is “The Skinny on Fats.”
Perhaps the greatest attraction of this combination is the joy of eating tender, juicy meat with crisp, delicious potatoes.
My Traditional Steak and French Fries
When I think of steak and French fries, I am not referring to the usual combination of a factory steak with factory potatoes fried at high heat in a modern vegetable oil. I think of a traditional, grassfed steak, with organic potatoes, fried at moderate heat in a traditional fat such as beef tallow or old-fashioned lard. This recreates the original ingredients that gave birth to the tradition.
A grassfed steak has much more flavor and will sustain and improve the natural functions of your body. Cooked right, it will be tender and taste so much better. The cuts I prefer for such a festive combination are Porterhouse, or a bone in rib steak, though I will also enjoy a strip steak, or even a less expensive cut such as center cut shoulder or cross rib. A less expensive cut of steak was often used for this dish in France, which was called Steak Frite. The cut I choose for the classic version is tri-tip steak, and my version of Steak Frite is contained on page 77 of my cookbook, Tender Grassfed Meat. The book also contains more than 20 other recipes for grassfed beef steak. These steaks all have something in common—they all go great with French fries.
I use only organic potatoes for French fries. I think it is important to use only organic potatoes, because conventional potatoes have been heavily sprayed with a number of pesticides, and just do not taste as good. I will fry the French fries in rendered beef tallow, or natural, unhydrogenated lard. I will fry the French fries twice, initially at a very moderate heat. Some might ask, “Doesn’t that mean that the fat will get into the potatoes?” You bet the fat will get into the potatoes. That’s a good thing. Eating fat with potatoes is an old European tradition. My recipe for Old Fashioned French Fries is contained on page 198 of Tender Grassfed Meat. You can see how they look in the photo above. They taste even better than they look.
A meal of traditional steak and French fries provides important nutrients that will maintain and support the very structure of your body, such as your bones, muscles, and cells, while also supporting your immune system and other body functions. But my main reason for wanting steak and French fries is that it tastes so very good.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
This post is part of Fight Back Friday Blog Carnival at Food Renegade.