Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 Yes that is a great magazine. My husband is a chef and he got me into reading that. When I was eating lowfat(gasp!)he used to nag at me that I would get sick and what not and he was right as I became very fatigued. But back to Saveur, it does have some awsome articles. Another magazine that I do enjoy as well is La Cucina Italiana. I was enjoying a back issue and they always have a health article in there. Although I have noticed that the lowfat propaganda has spread worldwide now nevertheless, the article was about vitamin D and good sources of it and other foods rich in nutrients. Among the list are choices that would horrify the american fat phobic public; fatty fish, eggs, rich fatty cheeses such as camembert, milk,butter, liver. Unfortunately I also see that in other articles they are also getting into soy and skimmed milk. I must go and get this issue of saveur. > One of my favorite magazines, Saveur, has some pro-pig pieces in it this month. One is a cook's quest for the perfect pie curst (evidently a combo of butter and lard). He doesn't demonize this much-maligned fat at all! In fact, he started his quest because he didn't want to use trans-fatty Crisco anymore (hooray!). He then learns that it is leaf lard from around the kidneys that is prized by bakers and tries to find some. He ended up mail ordering it because it was hard to find. > > There's also an article about the cajuns down in LA and their annual pig feast...pretty interesting stuff, although one man is quoted as saying that all the men around there take heart medication....of course, it's not the pork... > > Also, there's an article about a food crusader in Ireland trying to preserve Irish food traditions. He compares his ancesters to the Masai in their relationship to the dairy cow. He sells " farmhouse butter " among other things in his specialty shop. > > > I love Saveur because they don't seem to be influenced by the lowfat cartel. They really try to profile traditional foods all over the world. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 Thanks for the magazine info. Since starting in NT I have really been interested in learning more about cooking. I have purchased an old French cooking book and am always ont he lookout for more ideas that are closer to NT way of eating. a ----- Original Message ----- From: belladormente <belladormente@...> Sent: Monday, February 24, 2003 12:50 PM Subject: Re: Victory for lard! Yes that is a great magazine. My husband is a chef and he got me into reading that. When I was eating lowfat(gasp!)he used to nag at me that I would get sick and what not and he was right as I became very fatigued. But back to Saveur, it does have some awsome articles. Another magazine that I do enjoy as well is La Cucina Italiana. I was enjoying a back issue and they always have a health article in there. Although I have noticed that the lowfat propaganda has spread worldwide now nevertheless, the article was about vitamin D and good sources of it and other foods rich in nutrients. Among the list are choices that would horrify the american fat phobic public; fatty fish, eggs, rich fatty cheeses such as camembert, milk,butter, liver. Unfortunately I also see that in other articles they are also getting into soy and skimmed milk. I must go and get this issue of saveur. > One of my favorite magazines, Saveur, has some pro-pig pieces in it this month. One is a cook's quest for the perfect pie curst (evidently a combo of butter and lard). He doesn't demonize this much-maligned fat at all! In fact, he started his quest because he didn't want to use trans-fatty Crisco anymore (hooray!). He then learns that it is leaf lard from around the kidneys that is prized by bakers and tries to find some. He ended up mail ordering it because it was hard to find. > > There's also an article about the cajuns down in LA and their annual pig feast...pretty interesting stuff, although one man is quoted as saying that all the men around there take heart medication....of course, it's not the pork... > > Also, there's an article about a food crusader in Ireland trying to preserve Irish food traditions. He compares his ancesters to the Masai in their relationship to the dairy cow. He sells " farmhouse butter " among other things in his specialty shop. > > > I love Saveur because they don't seem to be influenced by the lowfat cartel. They really try to profile traditional foods all over the world. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 I have a couple books out of the library that are pretty NT friendly. Neither is afraid of animal fat. They are " The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes " by Corby Kummer. This has a recipe for Gravlax with Citrus, salt cured anchovies, and others that could be right out of NT. Most recipes are from known chefs. It is not a book I would buy - most of the desserts have lots of sugar, but it does have beautiful photos as well as wonderful accounts of folks that raise food in traditional ways. The second is " A New Way to Cook " by Sally Schneider. This is 740 pp. It uses animal fats of many kinds, though is somewhat apologetic about it and is calorie conscious. But hey, we all know how to add a little more fat! Ignoring the quick breads, pasta, and dessert chapters, there are plenty of recipes. Just flipping through it there are about 25 recipes I want to try right now. There's a recipe for " Real 'Jello-O' " using unflavored gelatin and optional sweetener, and " Banana and Coconut Milk Ice Cream " with no eggs or milk (sounds good if you're allergic to eggs and milk). I'm not sure yet if I would buy this one or not, but looking through it sure is making me hungry! -Linnea ----- Original Message ----- From: a Augustine <pjaugustine@...> < > Sent: Monday, February 24, 2003 2:56 PM Subject: Re: Re: Victory for lard! > Thanks for the magazine info. Since starting in NT I have really been interested in learning more about cooking. I have purchased an old French cooking book and am always ont he lookout for more ideas that are closer to NT way of eating. > > a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 At 01:01 PM 2/24/03 -0500, wrote: >One of my favorite magazines, Saveur, has some pro-pig pieces in it this month. One is a cook's quest for the perfect pie curst (evidently a combo of butter and lard). Love it when Emeril Lagassee says " pork fat rules " on tv then makes reference to the food police. I got The Good Fat Cookbook from my cookbook club the other day. Must be book of the month, didn't order but decided to keep. Interesting read so far. Quite a few references to Enig, Oiling of America article at wap.org referred to and Barry Sears so far is just about Omega 3s. As she's low carb too there isn't a piecrust recipe but the cover emphasizes the good fat for a french fry. Wanita Quote Link to comment Share on other sites More sharing options...
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