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NT October thread - Page 3

post #41 of 104
Originally Posted by HerthElde
Speaking of new books, I finally got my copy of Garden of Eating and LOVE it! Thanks for recommending it so highly toraji!
Glad you like it! I am not fond of their use of powdered egg whites but other than that I think it's great and their presentation is so friendly. I'm still having a difficult time eating dulse though. Tried it and bleecch...especially in the cabbage stir-fry.

Re: butter oil. You HAVE to read Man vs. Toothache by Dr. George Heard from the Soil and Health online library. http://www.soilandhealth.org --go to the Health library. He practiced as a dentist around the same time as Dr. Price and apparently Dr. Price went to great lengths to secure dairy products as well as wheat from his town, which was known as "The Town Without a Toothache". This was Hereford, Texas, which had such incredibly mineralized soil that the residents did not have any teeth problems as long as they ate the local foods. So that is how Dr. Price got such incredible results with his nutritional program. He was using their butter oil/cream and the wheat grown from this area.

If Green Pastures can guarantee that their soil is as mineralized as 1930's Hereford Texas', then I think one could also get miraculous results (if they also got equally mineralized wheat). But I would imagine that the money for their x-factor butter oil would be better spent on a local source of raw pastured spring butter.
post #42 of 104
Did anyone catch Marlyn Moll of Urbanhomemaker phone call last night? She had Sue Gregg on...grr..I was going to listen in and I forgot....grr
post #43 of 104
I listened between kids screaming and really liked it. I am just having trouble finding her cookbooks. Found one at the library, but it's the kids one and I really want the 'juicier' ones to read!
post #44 of 104
Brisen, I was thinking about your butter issues yesterday while I was making my own butter. I was just thinking that the problem was most likely that you've overblended it. I have my mom's old electric churn (works like a charm!), and was busy with my toddler when the butter was finished. So, it churned for a little too long, and although it still turned out ok, it wasn't as good as the next batch, which I stopped at the right time.

If you over churn the cream, your butter will start to whip back into the buttermilk. It won't be nearly as good. I don't culture my cream, because I like sweet cream butter, but that's interesting that it separates to butter more quickly.

We went to a local festival today. They had lots of old-timey stuff: we turned the hand-cranked apple cider press, helped make rope, shelled corn, played with old-timey games, learned about voyageurs (french fur traders), and watched saurkraut in the making. We sampled amish baking, fresh apple cider, maple sugar and cotton candy, and the saurkraut. Two local papers took pics of my children, and plan to run them.

I wasn't impressed with the kraut; way too sour for my tastes. I think this is the hardest part of NT for me. I don't really care for fermented/vinegary/sour foods. I have to really work to get the food past my eyes/nose!
post #45 of 104
Originally Posted by just6fish
I listened between kids screaming and really liked it. I am just having trouble finding her cookbooks. Found one at the library, but it's the kids one and I really want the 'juicier' ones to read!
I don't have any of her books yet but marilyn sells them on her site and I have seen them on ebay and half.com...if you are wanting to purchase.
post #46 of 104
I made something very good for dinner tonight. My Dh and I are looking after my best friend's 4 children, so we had 7 children total tonight. It's quite a challenge to feed that many children without hearing some complaints. Here's what I did, and no one complained. In fact, I heard several say something to the effect that it was delicious!

Baked butternut squash mashed with butter, salt, and pepper- completely demolished! Not a shred of it left!

Pita sandwiches: pitas with lettuce, tomatoes, black olives, hummus, cheese, guacamole, and greek dressing.

I thought that was pretty good, considering. I think that it could have been improved upon by having the pitas made from sprouted grain, and the hummus from sprouted beans (is that possible?). However, I figured that it sort of balanced out, since the tomatoes and squash were grown in our garden. Mostly organic tonight, too. Lots of fresh veggies, too.
post #47 of 104
I forgot to add that my mom picked up young laying hens tonight! I am excited to have our own chickens. My Dc are very excited about going to see them tomorrow.

My parents are also talking about getting a cow for milk. That will be awesome! I'm grateful to be getting it from the Amish at the moment, however, it will be even better to just get it from the farm!

I am going to get a 1/4 of beef next week. So, our freezer will be full of lots of tasty home-grown things for the next several months.
post #48 of 104

Those interested in distance learning....here is a listing of subjects that will direct you to recognized accredited schools/
post #49 of 104
So I am making bison stock again.

Do I put liver in it? I have two livers in the freezer that I haven't done anything with yet.
post #50 of 104
Thread Starter 
I don't know if liver adds much to the nutrient value of the stock (anyone know?) - but it would be a quick way to cook it. Perhaps you could add the liver in the beginning and when it's done (the liver, not the stock), pull it out and puree it in a food processor, adding some butter and some spices and herbs, and then you'd have a great liver pate (I freeze mine in 1/2 cup portions - sometimes we eat it on crackers, sometimes I pull some out and add pureed veggies for a meal for the cats). Sounds like a great way to accomplish a couple of tasks at once!
post #51 of 104
I couldn't remember if NT said to put liver in stock or not. Not sure where I got that idea. I need to buy the book instead of rechecking out the libraries.

Hmm liver pate, that might be a good idea I want to do something with it. I am imagining it is pretty big. I have two, I know they are really good for us. The bison guy cooks his in BBQ sauce.
post #52 of 104
I'm back after a long hiatus...all of my important kitchen stuff is still in storage. We closed on a house today, so in a few weeks, I should have my full kitchen back! Here's a few of the many great things I have waiting for me:

--full set of Sue Gregg cookbooks, brand new before we moved
--new grain mill, also new before we moved
--two stock pots
--deep freezer
--mason jars

Imagine all the NT cooking I'm going to be able to do! And the beef I can buy and put in the freezer! I'm sooooo excited! (One can only live on rice and beans for so long.)

Raw Milk Question: I found a (relatively) local source of raw milk. He's not organic, but his two milking cows are grass-fed. He did say that they get "some grain, but none of that soy stuff." They aren't given antibiotics or hormones, and some local WAPers drink his milk. Would you buy the milk, not really knowing how much grain they're fed? And the cows not being "certified" disease-free cows (which we have here in PA, I just found out...just not near me, I guess). I know this milk will be tons better than the ultra-pasteurized organic whole milk I currently buy ($3.19/half gallon--it's killing me), and my girls will benefit from it. As long as nothing untoward happens and they don't get sick...

He's selling it for $3/gallon. Is it me, or is that a fantastic deal?
post #53 of 104
That is what we do Welldone...It is good milk and certainly better than store bought stuff. I pay $5 a gallon for mine.

Congrats on the purchase(?) of your home..hehe..I wanna come use your toys..i would love a complete set of Sue Gregg's books. Is it the updated set? I had heard she was updating her recipes...more NT friendly.
post #54 of 104
i would love a complete set of Sue Gregg's books. Is it the updated set? I had heard she was updating her recipes...more NT friendly.
You know, I don't know if they're updated or not. We moved most of our worldly goods into storage in May. I got the set for Mother's Day. I was afraid that she would update them as soon as I got the full set! I remember checking the copyright dates when I got the, and they were all over the map--some revised this year, some ten years ago. There was an insert describing the two-step process for soaking grains prior to baking, so that one could apply that to any recipe in her baking book.

I can't wait to get cooking with them. I'm sure I can make my own substitutions where necessary (especially for all the soy-based seasonings she likes to use).
post #55 of 104
I think she is redoing her soy usage...but not positive. her website might be informative....hehe
post #56 of 104
So far, she has only updated two. I think it was the breakfast one and the meals in minutes.

I just got 13 boxes (dozen in each) of different size canning jars and a pot from craigslist for $35!
post #57 of 104
woo hoo!!! (on the jars)
post #58 of 104
I was just extolling the virtues of stock in the Gut Healing Tribe ... and forgot the reason why NT recommends this gelatin:

Gotta be a specific reason why it's better than Knox Gelatine? Anyone know?
post #59 of 104
Anyone made any raw meat appetizers/dishes? I have been thinking I should try one.

I am (hopefully, finally) going to start getting a few things from another farmer near here. He sells organic raw cream for $3.50 a litre, and O/R butter for $4 a pound. In NT, her recipe for butter says that a litre of cream will give a half pound of butter. So, it seems like it's way cheaper to buy his butter. But I like my butter -- I've had his a couple of times, and it's not cultured (but he also doesn't salt it). The buttermilk that I make would be used in baking -- so it would be getting heated. I guess my question is, I have to choose between having more pricey, cultured buttermilk for baking vs. using either yogurt (I get milk for $1.50 a litre) or whey and milk for cheaper. Is there any great advantage to the buttermilk? Is there a great disadvantage to sweet butter?
post #60 of 104
Here, you can make your own buttermilk.


With many families sending children back to school or homeschool in the next week or so, it is probably time to start thinking about baking your bread again. I have been particularly pleased with my bread lately prepared with “homemade†buttermilk. Making buttermilk from regular milk is easy-- you don't even need a recipe!

Just use 1/2 cup portion of commercial cultured buttermilk as your “starterâ€. Put the starter in a 1 quart glass jar and then fill it to the top with milk. Allow the milk mixture to sit in the container 12-24 hours until it “sets upâ€. I have found this takes about 12-24 hours. I get a very nice, thick, sweet smelling buttermilk. I just save 1/2 cup of the old batch for my next batch and so on.

I even froze a one half cup portion while I was on vacation, so that when I returned I could make the buttermilk again. The best thing is the buttermilk usually lasts for about two weeks in the refrigerator. Use it in pancakes, muffins, breads, biscuits, etc, and you will be surprised at how good your baked goods are.
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