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Discussion in 'Epi-Paleo Recipes' started by MITpowered26, Sep 8, 2019.

  1. Cuffy

    Cuffy Gold

    That's actually not a bad idea. Cut a bunch of cucumber coins for warm weather (use roasted sweet po coins in the fall), sprinkle with sea salt, and add chopped sardines. Drizzle with olive oil and top with a teensy bit of roe/caviar, capers, and pea microshoots.
  2. Katie Durham

    Katie Durham New Member

    Cuffy, affordable small tubs of shucked oysters will be available locally during the holiday season - roughly Thanksgiving to New Years. What I saw last year at Whole Foods (Bedford) and Wegman's (Burlington) were super large oysters, not ones you would swallow whole without cutting up first. I plan to fill the freezer and use them in sautees. I learned to shuck last winter and told my primary recently that it is part of my strength training, LOL. Still have all my fingers.

    As far as sardines, I'm currently favoring tins of Bar Harbor wood smoked sardines, or kippers. Better flavor than the plain sardines so I don't need to doctor it up but I don't know if there is a downside to wood smoked. Most of the salmon I eat is canned Rubenstein red salmon. It goes in my lunch salad.
    Phosphene likes this.
  3. Saichi

    Saichi New Member

    Food should always be delicious. No way I'm blending fish head bones in a smoothie but I'm curious now to make a sashimi soup including fish cheeks and eyes with either fresh fish stock or bird feet stock, probably quail to not overpower the fish.

    The only seafood I eat when I'm on the Pacific coast since it's from Maine. I just mash up an avocado and lime with it.
  4. Sun Disciple

    Sun Disciple AKA Paul...That Call Drop'n Canadian

    romaine lettuce
    dulse seaweed
    avacado sliced
    brunswick sardines in spring water
    evo olive oil
    celtic brand sea salt
  5. Cuffy

    Cuffy Gold

    Thanks for the holiday oyster tip, Katie. Bedford is a bigger store than my local WF, so I'll plan a trip out there. And I'll ask Santa for a shucking knife this year ;--)
  6. Sean Waters

    Sean Waters New Member

    These recipes are weak IMO.............. Here's mine ;)

    6 tablespoons of Ghee
    in frying pan.... heat up.

    Add 1-2 chopped onions. 100g chopped Mushrooms.
    Fry on medium.

    In the meantime, Get a bowl, and pour in the following spices:
    - Basil, Parsley, Thyme, Rosemary, Turmeric (Majority), Ginger. (Paprika/ Chilli - optional).

    Mix the bowl with a spoon so you have a bowl of mixed spice. Add to the pan:
    - 2-3 tsp of this mix (or to taste)
    - 1 tsp Sea Salt, and liberal Black Pepper (Ground).

    Now, you should have an Onion/Mushroom Fry that is looking like a Curry.

    reduce the heat, and let cook for 5-10 mins.

    Then, once done take off the heat - put a tin of sardines/mackerel in your Bowl, and then pour this Curry Fry all over the top of it and mash the fish up.

    I eat this, literally breakfast and dinner everyday. It is INSANELY GOOD.

    You can Big it up too with extra fish. Or sometimes, I add 500ml Water and make it into a Curry, poaching Salmon/ Bass or whatever in it.
    Phosphene and drezy like this.
  7. drezy

    drezy New Member

    I alternate between a shucking knife and a thin blade knife depending on the thickness of the shells. Gulf oysters tend to have rock hard tough shells and a shucking knife (aka pry bar) works well.
    Cuffy likes this.
  8. Phosphene

    Phosphene Gold (finally)

    Would this be a cold soup or lightly warmed? I still haven’t braved the fish head smoothie but admire how Inger uses what she has available with love and intuition—the best medicine!

    I use fish heads for stock but never thought about using the eyes and cheeks raw. Hmmmm...
    Anne V likes this.
  9. Phosphene

    Phosphene Gold (finally)

    So does @drezy have a stockpile of at least 300 tins? I can picture them lined up like little soldiers next to the sausage-making equipment. :rofl:
    Anne V and drezy like this.
  10. Hot Sauce
    Mayo with herbs (parsley, basil, cilantro, garlic - whatever you like)
    MCT Oil with herbs (parsley, basil, cilantro, garlic - whatever you like)
    Bacon Fat (after cooking said bacon) drizzle the fat all over the sardines. Put with a tomato, bacon, and a tad of lettuce or seaweed for a pseudo-BLT
    Coconut Aminos for a semi sushi taste
  11. Was that you in the video???
    Phosphene and drezy like this.
  12. drezy

    drezy New Member

    at least
  13. Cuffy

    Cuffy Gold

    Bacon-wrapped sardines. Nuff said.
  14. MITpowered26

    MITpowered26 New Member

    ok people! i asked for a ONE STEP RECIPE! not a billion. i'm gonna delete this thread.

    Sean Waters likes this.
  15. Anne V

    Anne V Silver

    i seem to remember a post from Dr K saying that offals equivalent of grass fed meat for fish were not important :)
  16. Phosphene

    Phosphene Gold (finally)

    Yes! Isn’t @Inger just darling? I could watch/listen to her all day. Still think she could fairly easily monetize her mitochondriac escapades—either a YouTube channel or book from the journal entries. Maybe too much screen time?
    Christine_L likes this.
  17. Saichi

    Saichi New Member

    Raw fish should never be warm. In my experience cheeks both land and sea animals have the best flavor excluding organs. Ruminant cheeks are illegal in NY btw which is retarded.
  18. That last word has no place here in my opinion.
    Phosphene likes this.
  19. Saichi

    Saichi New Member

    I was too polite, fascist more honest.
  20. Phosphene

    Phosphene Gold (finally)

    @Saichi , I get that you’re angry and frightened about what you perceive to be the imminent end of this world as we know it. Many of us are similar, yet manage to remain upbeat and generally post without offending. You’re obviously intelligent and I appreciate some of your insights, but frankly you seem to have the emotional IQ of a toddler. Can you work on bringing that up to genius level as well?
    MITpowered26 likes this.

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