[AT] Healthy Eating, was "Just checking"
Cecil R Bearden
crbearden at copper.net
Thu Nov 5 15:21:08 PST 2015
A few years back, I bought a yearling bull that had got loose from a pen
and was running on wheat pasture with a bunch of steers. The owner
said he would take $1/lb hanging weight and we would call an on-farm
butcher. I told him in no uncertain terms that I was to be present at
the farm butchering. I got a call about a week later and was told where
to pick up the meat!! It looked fine, it had only been on wheat
pasture. The problem was the smell when you thawed or cooked the
meat. It smelled like fresh manure. I took some of the meat to the
previous owner and he could find nothing wrong. Before I could cook
some for everyone to get together and eat, some barn cats crawled up the
freezer cord and the freezer was off for at least 4 days. I just
plugged it back in. It is still frozen. I think the butcher hit the
gut when he gutted the beef. I was told nothing happened, it was just
how beef fed on pasture tasted. I got stuck with $1600 beef & processing.
Anyone had any experience like this?
Cecil in OKla
On 11/5/2015 2:40 PM, Stephen Offiler wrote:
> On Thu, Nov 5, 2015 at 3:08 PM, Dean VP <deanvp at att.net> wrote:
>
>> Relative to taste, I might not live as long but grain fed beef outshines
>> range fed beef by a huge
>> amount. One can usually tell by how much marbling is in the beef. Huge
>> difference. Need a little of
>> that fat to grease the skids.
>
> I am buying pasture-raised beef from a local farmer and the taste is
> fantastic. I have not done an apples-to-apples taste-test with grain fed.
> Happy with the local pasture stuff as-is.
>
>
>
>> McDonalds continued to remove all the so called "bad stuff" from their
>> hamburgers until they satisfied the do-gooders. Only one
>> problem....customers quit buying hem. Their
>> hamburgers didn't taste good any more.
>
> I think it's more complicated than that. Just one of a variety of
> additional factors is that McDonald's started using "pink slime" in the
> burgers. If you don't know what that is, Google it.
>
>
>
>> Is this the year that eggs are bad for us or are they good for
>> us this year?
>
> Eggs are good. The big scare on eggs has always been cholesterol, and that
> myth has been entrenched for about four decades, leading to the confusion
> Dean VP states. Bottom line, cholesterol contained in the food you eat is a
> slightly different molecule than the cholesterol manufactured and used
> within the human body for a large number of critical functions.
>
>
>> Why are fish good for us if they are deep fat fried?
>
> Who said that? Most deep fat fried foods aren't good, in general. Depends
> on the type of fat, too. Vegetable, polyunsaturated fats are bad because
> they break down and form harmful compounds quickly in heat; whereas
> saturated fats (good old lard) is very heat-stable and a better choice for
> frying. Thing is, nobody is using lard anymore.
>
>
> How are vegetables good for us if
>> they are boiled and the nutriments go down the drain?
>
> Er... um... don't boil them? Even if you do, and throw the nutrients down
> the drain, they are STILL a hell of a lot better for you than, say, a
> couple slices of white bread or a Snickers bar.
>
>
>
>> Moderation is the key in all things. Refill the
>> 6 pak so it lasts longer.
>>
>>
>> Dean VP
>> Snohomish, WA
>>
>> If we can employ guards with guns to protect money, we can and should
>> employ guards with guns to
>> protect people. Bernard Goldberg.
>>
>> -----Original Message-----
>> From: at-bounces at lists.antique-tractor.com [mailto:
>> at-bounces at lists.antique-tractor.com] On Behalf Of
>> Stephen Offiler
>> Sent: Thursday, November 05, 2015 7:00 AM
>> To: Antique tractor email discussion group
>> Subject: Re: [AT] Healthy Eating, was "Just checking"
>>
>> Thanks! Short answer is Kerrygold brand. Imported from Ireland, where the
>> entire cattle industry is done different from here. It's ALL pasture in
>> Ireland.
>>
>> http://kerrygoldusa.com/products
>>
>> Kerrygold shows up in Whole Foods as well as normal everyday grocery
>> stores, at least true where I live (CT/RI area).
>>
>> Then, even better answer, would be to check out a local farmer's market, if
>> you have one. We do. In fact there's a raw milk dairy farm pretty much
>> walking distance from my home and we're quite friendly with the farmer.
>> Doesn't help you, but, figured I'd mention it.
>>
>> http://www.buttercupfarmct.com/
>>
>> They sell raw milk and they're working on butter and yogurt. Building a
>> big new barn right now.
>>
>>
>> SO
>>
>>
>> On Thu, Nov 5, 2015 at 9:36 AM, Gayle Chew <gorrchew at gmail.com> wrote:
>>
>>> Stephen, loved your post. Where do you find that good butter, short of
>>> making it yourself?
>>>
>>> Ron & Gayle
>>> On the CASE
>>>
>>> On Tue, Nov 3, 2015 at 6:39 AM, Herb Metz <metz-h.b at comcast.net> wrote:
>>>
>>>> Thanks Stephen for you good post; hope you don't mind my changing the
>>>> title.
>>>>
>>>> From: Stephen Offiler
>>>> Sent: Monday, November 02, 2015 10:16 AM
>>>> To: Antique tractor email discussion group
>>>> Subject: Re: [AT] Just checking....
>>>> My wife and I are both working people with long commutes; we're out of
>>> the
>>>> house 10-12 hours on weekdays. She only likes to cook when the mood
>>>> strikes, and I never like it much, so we have developed some habits to
>>> eat
>>>> healthy and fairly low hassle.
>>>> Veggies should feature prominently... that's where a lot of nutrients
>> are
>>>> hidden. You can wrap a sweet potato in a paper towel and nuke it in
>>> about
>>>> 5 minutes, no mess, no extra utensils or dishes to wash. In fact all
>>>> starchy veggies work pretty well in the microwave, take squash for
>>> another
>>>> example. Frozen veggies can be thawed and heated in the nuke in a
>>> covered
>>>> glass dish, very easy. Greens like baby spinach, arugula, kale, and
>>> mixed
>>>> lettuce can be purchased... they look horribly expensive at the store
>> but
>>>> compared to eating out they are dirt-cheap. We just throw a handful of
>>>> greens on a plate and put on some olive oil and vinegar, salt and
>> pepper.
>>>> Takes about 15 seconds. In season, tomatoes from the garden will be
>>> tossed
>>>> on the greens. And we grow some of these greens too. Oh, and
>> avocadoes
>>>> are a frequent addition to that pile of greens.
>>>> Meat... no need to fear red meat, IN MODERATION. Saturated fats are
>> not
>>>> bad, unlike what the always-wrong media has been telling us for
>> decades.
>>>> There are essential fatty acids ("essential" means you die without it)
>>> that
>>>> come from saturated fats. Red meats as a food group are among the
>>> highest
>>>> in nutrition-per-unit-calorie. We buy grass-fed beef from a local
>>> farmer,
>>>> and have burgers cooked on the grill a couple times a week. Grilling
>>> means
>>>> no pots and pans to wash.
>>>> Chicken, we are in a CSA with the local poultry farmer and we have more
>>>> chicken than we know what to do with. We do whole chickens on the
>> grill
>>>> using the "beer can" method. Google it.
>>>> Fish, about once a week, we buy the good stuff from a fish market or
>>> Whole
>>>> Foods. Wild-caught not farmed. Again done on grill, especially salmon
>>>> which you cook skin-side down on foil so the oils don't drip into the
>>>> flames.
>>>> Eggs: GOOD FOR YOU! Like the saturated fat in red meat, the
>> cholesterol
>>>> in eggs is NOT bad for you. Dietary cholesterol isn't even in the same
>>>> form as the cholesterol in the bloodstream. Eggs are "nature's vitamin
>>>> pill" full of vitamins that are hard to find in other places. We get
>> our
>>>> eggs from the farmette across the street, free-range chickens. Dark
>>> orange
>>>> yolks, very different from mass-produced eggs.
>>>> Salt: if you're eating like I describe above, there's not much salt.
>> We
>>>> use Himalayan Sea Salt, which is pinkish to brownish in color due to
>> high
>>>> mineral content. Looks crazy-expensive on the shelf but that $10
>> bottle
>>> is
>>>> probably about 15 months old and only half-gone.
>>>> Another quick and easy one is rice & beans. Regular old rice, not
>> Minute
>>>> Rice, cooked with plenty of real butter (from grass-fed cows... it is
>>> very
>>>> different in color and flavor from mass-produced butter) then when the
>>> rice
>>>> is about halfway done open up a can of red beans or black beans or
>>>> whatever, drain, and toss them in. The beans are warm when the rice is
>>>> cooked. Serve with salsa and some greens on the side. Soak the dirty
>>> pan
>>>> overnight ;-)
>>>> Not zero, but, very small amounts of bread and pasta in our diet.
>>>> SO
>>>>
>>>>
>>>> Many people would like to Eat Healthy; what Stephen has described above
>>> is
>>>> not
>>>> that difficult or expensive. As Barbara and I sit down to enjoy such
>>> meals,
>>>> we feel
>>>> better (psychologically) even before we eat knowing that we are eating
>>>> healthier
>>>> (than years ago). Preparing such meals sometimes requires more planning
>>> and
>>>> sometimes more work, so I do the cleanup (unless I have something that
>>>> needs
>>>> attention real soon). This 'feeling better' continues through the meal,
>>> and
>>>> after.
>>>> Oh, a tip on that dirty pan; all it needs is 1/4" of water and decent
>>>> fitting lid
>>>> and in the morning any deposits have softened and will come off with
>> one
>>>> wipe
>>>> of a paper towel and will go into the waste basket (not the septic
>>> system).
>>>> Enjoy. Herb(GA)
>>>>
>>>>
>>>>
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