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Goodbye butter. Hello tallow.
I used to make mashed potatoes with my country fried steaks and use plenty of butter and milk. I was thinking today of wonderful mash taters, and how I would make them now. Well, I think I would use coconut oil and coconut milk, and plenty of salt. I would also peel the potatoes, which I never did in the past. Whether it would taste good or not, I don't know. I've been on this trip for four months now, and I have not deviated from black beans, brown rice, lean beef, olive oil, salt, honey. It's ironic that such a reduction in my diet has felt so freeing.
Larry, I bought tallow early on, and threw it out after using some once. I could smell and taste the gaminess of the grass fed fat and from reading Grant's books I knew that it was loaded with retinol. I understand the need for saturated fat, and Grant did too (when he went from bison back to beef). I satisfy this need by eating ground beef every other day, which has plenty of it. On all the other days I enjoy eating various cuts of beef (stew, stir, kebob, cube steak). My teeth are stronger than ever before on account of this.
Thanks, Joseph, for your post.
Agree with your observation:
It's ironic that such a reduction in my diet has felt so freeing.
... except when I go out to eat in a restaurant with friends, and there's almost nothing on the menu for me !
Also agree with your comments about tallow. The gaminess of grass fed beef tallow motivated me to switch to duck fat (purchased from a specialty butcher) and lamb tallow (home-made from lamb fat trimmings from that same butcher). My cook renders lamb tallow in an ordinary "crock pot" / "slow cooker". Easy to do, but takes several hours. Both duck fat and lamb tallow offer much lighter, more pleasant taste than beef tallow.
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