Daily Mail Live Below the Line Article

maryb

Grey Queen, can I pick your brains - what do you have for breakfast? I always used to have porridge with two big spoonfuls of milled linseeds (to, ahem, help things along) and I struggle to think of primal breakfasts that don't involve eggs - at this rate I'll start clucking soon. Funny how I could eat porridge every day but for me protein high breakfasts become boring day in day out

NewShadow

maryb wrote: »

Grey Queen, can I pick your brains - what do you have for breakfast? I always used to have porridge with two big spoonfuls of milled linseeds (to, ahem, help things along) and I struggle to think of primal breakfasts that don't involve eggs - at this rate I'll start clucking soon. Funny how I could eat porridge every day but for me protein high breakfasts become boring day in day out

I've had ham rollups before now - either home sliced gammon or deli slices.

Roll them up with spinach, avocado and hummus if you don't fancy the standard cheese.

maryb

I do like ham rollups but for me that's one of my sandwich substitutes for lunch.

Also a bit concerned about the latest research saying there is an increased cancer risk from eating too much red /processed meat. I was talking to BIL who is a medic and is usually quite sceptical about anything other than meat and two veg but even he says the evidence does add up.

So that rules out bacon other than as a treat and probably ham.

Don't say it's let them eat cake?!!

NewShadow

maryb wrote: »

I do like ham rollups but for me that's one of my sandwich substitutes for lunch.

Also a bit concerned about the latest research saying there is an increased cancer risk from eating too much red /processed meat. I was talking to BIL who is a medic and is usually quite sceptical about anything other than meat and two veg but even he says the evidence does add up.

So that rules out bacon other than as a treat and probably ham.

Don't say it's let them eat cake?!!

Hmm... well if you dont want eggs, and are avoiding carbs - I'm assuming a block of cheese is out?

Cheat and eat high protein lentils http://www.jessisaac.com/blog/2012/9/9/sweet-lentil-porridge

Or just go with fruit...

maryb

ooh that's interesting!

Goldiegirl

missbiggles1 wrote: »

I only really like liver flash fried and pink in the middle - with onions rather than bacon.

I'm not that keen on liver. I don't like how it looks and feels raw, so that's always in my mind when I'm eating it.


I quite liked the ready meal version of liver, bacon and mash, but that's off the menu now due to the salt contact. I'm not keen enough to try to recreate this by cooking from it from scratch, so I think liver will be staying off my menu.


When I did have it, it was generally lambs liver - I was told this had a milder flavour than pigs liver, don't know if this is true

AnnieO1234

monnagran wrote: »

Nonsense JackieO, liver and vegetables sound sensible to me and what is liver without a slice or two of bacon? I believe that liver needs to be eaten with something containing Vit C before it can deliver its benefit in the form of iron. Liver and orange?

I think that any diet undertaken for the purpose of losing weight or for health benefits has to be interesting and attractive. Severe deprivation will only result in short term benefits and be unsustainable. Speaking as one who has struggled with weight problems all her life (10lbs at birth. Doctors first words, "She looks 3 months old already. Will you look at those legs!) I do know what I am talking about.

Having said that, I have always been suspicious of sugar ever since reading "Pure, White and Deadly," years ago.

You will have an increased uptake of iron from the liver by consuming vitamin c at the same time. Conversely caffeine will decrease the amount of iron your body gets from the liver. Xxx

silverwhistle

It does, and I love it with onions, but pig's liver recalls schoold catering experiences that make me shudder. Soaking it in milk is said to help with the strong flavours, and always make sure you get the veins and stringy bits out.

Obviously GreyQueen is made of sterner stuff than me in managing pigs' liver, but I do concur that 110grams or around a quarter pound is enough for a portion. Pink on the inside with lamb (or calves' when you feel very flush!) and a crust on the outside. Plenty of mash with the onions and I often use red wine in the sauce (not sure if that's allowed on this threrad.:-) ).

suki1964

Goldiegirl wrote: »

I'm not that keen on liver. I don't like how it looks and feels raw, so that's always in my mind when I'm eating it.


I quite liked the ready meal version of liver, bacon and mash, but that's off the menu now due to the salt contact. I'm not keen enough to try to recreate this by cooking from it from scratch, so I think liver will be staying off my menu.


When I did have it, it was generally lambs liver - I was told this had a milder flavour than pigs liver, don't know if this is true

Yes lambs liver is a lot milder. Calf liver is up there with the best of steaks in terms of price and nutrients

Go to your butcher and buy the liver there and ask him to thin slice. Then seriously if you can't bare to touch it, bung on the marigolds or throwaway latex gloves

The liver and onions that you cook yourself will knock the socks off shop bought, and often knock the socks of a steak dinner in a chain resturaunt

NewShadow

How does one cook it properly?

I had some (I think Ox?) liver - coated it in flour and fried it with onions.

Made a heck of a mess of the pan and set off the fire alarms - was also (I think) overcooked by the time the onions were done.

I'm guessing pan to hot and dont use flour when not using oil (attempted with frylight)?