Comments on: Tuesday Twister

By: Ren

Ren — Thu, 12 Nov 2009 22:05:34 +0000

I brine it overnight, then saddle it (a knife technique that separates the bird into 2 pieces, one all white and one all dark meat) for even roasting. Fresh herbs, s&p, celery, onions & carrots in the pan with a little water and lots of butter for basting. Pan gravy.

By: Brenda

Brenda — Thu, 12 Nov 2009 21:48:02 +0000

Ren-

What’s your method of cooking a turkey?

By: Ren

Ren — Thu, 12 Nov 2009 00:53:34 +0000

Thank you for having me!

By: Wardeh@GNOWFGLINS

Wardeh@GNOWFGLINS — Wed, 11 Nov 2009 23:58:16 +0000

I still have your lamb dish on my list… which grows every week, thanks to you! ;) Once again, everything looks great. Thanks for sharing your week in the Twister!

By: Ren

Ren — Wed, 11 Nov 2009 22:55:04 +0000

Yes, I’ll try to make a point of doing that. Thank you, Sonja!

By: sonja

sonja — Wed, 11 Nov 2009 20:07:50 +0000

Thanks, Ren. I guess this comes down to having balance. Even though I have been using raw milk, kefir, grass fed beef for a few years, I think I’ve been a little heavy (30 pounds too heavy) on this side of the food choices (Atkin’s influence). I am noticing that your dishes have quite a lot of veggies in them. Could you sometime show us what raw foods you eat? Keep up the inspiration!!!! You are awesome.

By: Ren

Ren — Wed, 11 Nov 2009 19:24:57 +0000

Hi, Sonja,

Although I haven’t featured them much here, I try to incorporate raw foods into my diet every day. I can’t give medical advice, but I can tell you that a varied diet including chemical-free raw and minimally cooked foods, pickled/fermented foods, grass-fed meats, wild-caught seafood and pastured dairy is absolutely healthy and wholesome, just as it has been throughout thousands of years of human history.

Think of the Mediterranean diet as an example, though the principle holds true wherever you are :-)

By: Ren

Ren — Wed, 11 Nov 2009 19:11:23 +0000

Thanks, Brenda?

I’d be vary wary of an oven bag containing plastic; unfortunately, BPA is only one of hundreds of potentially dangerous chemicals. I think the nylon bags are safe, but I don’t know that for sure. Anyone?

By: sonja

sonja — Wed, 11 Nov 2009 19:00:30 +0000

Ok, i just have to comment here. I am new to your blog and I must say that you are making my efforts to move to raw foods very difficult. These dishes are beautiful. I had convinced myself that raw foods is the way to go (having health problems), but I am now seriously confused. Wanting health- willing to do what it takes—– and yet—-I want that lamb dish! Is it possible to have great health and eat this way?

By: Brenda

Brenda — Wed, 11 Nov 2009 18:41:54 +0000

Ren- I have a question that’s not related, but thought I would try asking it here because of a post I read of yours earlier regarding BPA.

I’ve always cooked my Thanksgiving turkey in an oven bag, but this year, I was wondering if there are issues with the plastic possible being unsafe, especially since it’s heated to such a high temperature. I thought you or one of your other readers might have some information on it. Thanks!

I just found your blog a few weeks ago, but I love it. Everything sounds and looks so good. Thanks!