Comments on: Returning the Favour

By: Dr Dan

Dr Dan — Sat, 17 Jan 2009 07:04:16 +0000

Anna – Im not sure what it would be called in america? There are so many differences I find it hard to know. For example, what we call coriander you call cilantro. What we call different cuts of meat are very different than what americans call them. Im assuming you are from america.

Rachel – look forward to it.

Bill – THANKS!

DancinBee – Glad your enjoying it!

Thumbook – that looks really interesting. I will look at it soon and try to contribute something.

Robin – Not at all.

Son of Grok – No worries your blog is great.

By: Son of Grok

Son of Grok — Thu, 15 Jan 2009 22:43:59 +0000

I almost forgot to thank you for the call-out. What a jerk i am! Thanks

The SoG

By: Robin

Robin — Thu, 15 Jan 2009 05:39:46 +0000

“Its like evolution calling him back home.”

What a great line!!!! I have a little section on my blog for quotes, I may have to put that on there!! Would you mind if I did?

With all this marrow talk (and eating) I’m really going to have to get to the store and buy some.

By: thumbbook

thumbbook — Thu, 15 Jan 2009 03:44:41 +0000

just found your blog today and I couldn't stop reading! You have really great posts esp abt thermoregulation! Dan, I'd like to invite you also to take some time to drop by at Foodista. We have launched an online food and cooking encyclopedia ala wikipedia where you can contribute and share what you know about food and cooking techniques. We also have a small embeddable widget that will help you build traffic from Foodista-related pages. Check it out here.

By: dancinbee

dancinbee — Wed, 14 Jan 2009 21:15:57 +0000

I’m relatively new to the primal community- but am excited to get acquainted with your blog! So far so good (who doesn’t love a little food porn). And the sweet potatoes look delish!

By: Bill

Bill — Wed, 14 Jan 2009 21:09:06 +0000

You have the best food porn on the net ,keep it up great site.
Bill

By: Rachel

Rachel — Wed, 14 Jan 2009 16:42:32 +0000

Just ordered a couple of pounds of marrow bones from my butcher. Will post about my results in the next couple of days. I was thinking of using this recipe http://www.nytimes.com/2007/10/31/dining/311mrex.html –any thoughts?

By: Anna

Anna — Wed, 14 Jan 2009 16:02:31 +0000

Silverbeet – could that be chard? Looks the same as beet greens except for the stem thickness and color, and in the back of my mind I think I remember beets and chard are related.

I’m not wild about piles of plain chard on my plate, but I get a lot of it this time of year (mild San Diego winter) in my CSA box. It sure takes up a lot of room in the fridge. I do like to wilt it down and include it in frittatta (crustless quiche) instead of spinach, or cut it up coarsely then add it to hearty stews/soups minutes before serving. My son will eat chard (or any green) if I cook it in a nice flavorful chicken broth and then purée with the handheld blender.