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Protein dosing
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<blockquote data-quote="Totto" data-source="post: 543914" data-attributes="member: 91524"><p>I scramble eggs in fat instead of cream, could be bacon fat, butter of what ever I have at hand. </p><p></p><p>Celeriac mash made from boiled celeriac and butter/duck fat/whatever and salt and pepper.</p><p></p><p>Mix in some creme fraiche in the salad dressing to make it stick better</p><p></p><p>Finely grated parmesan also helps the dressing stick to the salad better.</p><p></p><p>Generous helpings of fat in the stews I make. Tonight I plan a kind of fish curry with coconut milk, coconut oil, half a red bell pepper, chilli and what I fancy when I get down to cooking. Lots of coconut oil!</p><p></p><p>About five years ago we had a wwoofer from southern France who taught me the proper amount of olive oil to use in salad dressing: a lot. A dash of vinegar, lots of crushed garlic and finely chopped parsley salt, black pepper and 100 ml or more of oil.</p></blockquote><p></p>
[QUOTE="Totto, post: 543914, member: 91524"] I scramble eggs in fat instead of cream, could be bacon fat, butter of what ever I have at hand. Celeriac mash made from boiled celeriac and butter/duck fat/whatever and salt and pepper. Mix in some creme fraiche in the salad dressing to make it stick better Finely grated parmesan also helps the dressing stick to the salad better. Generous helpings of fat in the stews I make. Tonight I plan a kind of fish curry with coconut milk, coconut oil, half a red bell pepper, chilli and what I fancy when I get down to cooking. Lots of coconut oil! About five years ago we had a wwoofer from southern France who taught me the proper amount of olive oil to use in salad dressing: a lot. A dash of vinegar, lots of crushed garlic and finely chopped parsley salt, black pepper and 100 ml or more of oil. [/QUOTE]
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