Comments on: Numbles, Umbles, Humble Pie

By: Ren

Ren — Sun, 23 Aug 2009 21:30:57 +0000

I’m sure that’d be really good!

By: Leesie

Leesie — Sun, 23 Aug 2009 20:03:24 +0000

My twin brother is a hunter, as my father was. He wants to get a deer this year to stock our freezers – I wonder if this would work with venison? Marinate it, cook it similar to your liver, and then finish it in the oven. I may just have to experiment!

By: Ren

Ren — Sun, 23 Aug 2009 18:32:56 +0000

Yes, it is. I’ve switched to using sprouted flour wherever possible, though

By: Leesie

Leesie — Sun, 23 Aug 2009 17:16:45 +0000

Oh, here it is!

Is this the same pastry dough you used for that custard quiche? (which I’ve made and loved, btw! – I didn’t roll the dough out, I pressed it into the dish and it came out perfect :)

By: Elya

Elya — Sun, 16 Aug 2009 07:51:45 +0000

Ren, thank you for the link, I’ll definitely order some sprouted flour here in the near future! Hats off to Dink, It’s so awesome you make your own!

By: Ren

Ren — Sun, 16 Aug 2009 03:09:14 +0000

Yes, indeed. I haven’t been able to find a good source of lard, unfortunately, but pastured butter is easy to come by.

Thanks, Emily :-)

By: emily

emily — Sun, 16 Aug 2009 01:38:56 +0000

oh yum. i love meat pies and reallyenjoy the texture of sprouted flour in pie crust. the trick, as you obviously know, is t o use lots of lard or butter!

By: Ren

Ren — Sun, 16 Aug 2009 01:33:58 +0000

Thanks, Elya! I bought sprouted wheat, rye and spelt flour from To Your Health… Sprouted Bread & Flour Co. and have been really happy with it so far. Though she doesn't say so here, Dink makes her own :-)

By: Elya

Elya — Sun, 16 Aug 2009 01:30:28 +0000

Oh, this looks so delicious! Ren, I’ve been meaning to ask you, where do you get your sprouted flour? Or do you have to make one yourself?

By: Dink

Dink — Sun, 16 Aug 2009 00:19:19 +0000

That looks good. I had some liver last week…I’ll try it next week when I can get more liver.
Just happen to have some sprouted flour :-)