Making beef patties with ground beef, bacon, garlic, chopped onions, nutmeg, dried basil & rosemary, butter, some eggs, pepper and lots of fresh cilantro. Lots of bacon, too. Oh, I already said that. Served with asparagus, homemade coleslaw, stewed spinach and mustard.
I made these patties quite large and liked it. How long you work the batter makes a lot of difference – I usually take my time and the texture is amazing. Gave them a real fry on both sides before turning down the heat and covering the pan to let them cook without losing much water. Another cool secret to get them real juicy is put some extra waterandfat into the batter – I used unsalted butter in this case, you can use coconut oil. This makes the patties a solid meal that will nourish you for days! I didn’t need so much salt because of the bacon, but a little is required, though – they will be best that way.
In Chile where I live now they tell me that most of the chilean beef products are grassfed (i.e., not fed corn or soy, only grass) – so the ground beef I bought today probably is. Gotta dive deeper into that, only reason grassfed could be the default is if chileans have, well, a lot of grass. All the beef I’ve tried so far, be it filet or ground beef; grilled, roasted or boiled, have been delicious.
I’m gonna start posting some photos from my archives in the time to come. For 3 – 4 years I’ve been taking photos of (almost!) literally every meal I had – be it home made or restaurant meals. This is a habit I’ve come to be grateful for, as I can easily go through my old photos whenever I need some inspiration. Also there are sooo many meals I’ve been pleased with but would have totally forgotten. Seeing the photos again sparks old neural paths and the recipe often comes back instantly.
I won’t always post the recipe in this series (as I don’t remember which measures I used and often never used measures in the first place), but I’ll usually include a description. If I care to. I apologize on beforehand for the photo quality, I used to take pictures only with my phone – but you know how the absolute perfectionist never achieves anything. I have shiny new camera now, a Samsung NX300. Recommended if you want the best quality but isn’t really that much of a technical camera person!
So here goes: Beef jerky is the perfect paleo snack! I only did this once, and there are things I will probably do differently next time. Like getting a better oven, for instance. And work with the texture. The jerky became a little too dry and hard, but they tasted delicious! I flavored them with a spice mix of my own recipe, including salt, black pepper, onion powder, garlic powder, some dried herbs (thyme, oregano, parsley …) etc., finely ground for easy appliance.
The method is simply to cut your beef (lean beef works best, and grassfed gives a result rich in flavor) in thin slices of 1/2 cm or so, season with your spice mix or simply salt and pepper and bake in the oven for several hours at the lowest temperature. I think I let them stay overnight. If you have a dehydrator that would be even better – I don’t. Yet.
I will definitely make this again in the future, maybe we’re looking at a more refined recipe once I’ve done sufficient experimentation. See you soon! 🙂
My morning cup of coffee with grassfed butter in Amsterdam. This is such a luxury as there is not one single brand of grassfed butter in Norway (where I was born and still temporarily live). I guess I could find a way to mail order a box of Kerrygold, but places like amazon don’t ship edibles to Norway, and the customs system is a bureaucratic mess of high taxes … *le sigh*. Time to get out … anyway, I’m in Amsterdam for the bitcoin convention this weekend. Never heard of bitcoin? Ok, let me give you a quick introduction!
Bitcoin allows you to pay with your smartphone instantly, with a few seconds delay, to anywhere on the globe completely without transaction fees. It is safer, faster and cheaper than anything like PayPal, Visa or Mastercard. Visa and Mastercard weren’t designed for the internet. Bitcoin is. Its security is based on cryptography rather than a third party like a bank or credit card company. Let’s not go into the detail, but you had to leave the fastest existing computer working practically eternally to guess the astoundingly large numbers protecting bitcoin.
If desired, bitcoin is anonymous. Bitcoin will make it possible to donate to charity so that 100% of the money will go to those who need it – because the donations happen without all the third parties who always need their share. Crowdfunding will be super easy. Sending money to loved ones in a distant country will be instant and free. WordPress (this web hosting service) actually accepts bitcoin as subscription payment. See bitcoin.org for more information (and a cool introduction video).
So back to the butter: it is both with unbearable delight and frustrated despair that I consume this golden, caffeinated brew. Imagine living in a dark cellar for most of your life – you know there is something called “the sun” up there, and that it is beautiful; yet you’ve never seen it. Then you’re let out for a few hours into dashing sunlight, but knowing it is only for a short time you appreciate it bittersweetly. That’s how I feel eating grassfed butter. See you guys!