Chez What: Thanksgiving pies

Wednesday, November 24, 2010

Thanksgiving pies

Time to make the pies. First step is to render lard, for the crust, from the leaf fat of our pastured pork. Pastured lard is healthy lard.

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Omg, This is health food! We've been eating health food!

One of the reasons for all this is to answer the question, "hey, how did you lose that weight?" I'm a biochemist and hopelessly obsessed foodie. For years I've investigated what constitutes a healthy diet. Different people will have different eating styles, and there's no one approach that works. For instance, Atkins is extremely effective for most, but very difficult long-term. Health isn't short-term.
This is how I lose weight and feel better. I get really good food: fresh, flavorful, seasonal produce, 100% pastured meats and poultry, fresh sustainable seafood, and cook with what's on hand. I want to try everything, so I never make the same thing twice. I look at what comes out of many restaurant kitchens, and it's fat-based, heavy food. When I need to lighten up body and mood, I crave water-based, refreshing, foods. There's still fat - it's needed for mood, nerve health, vitamin transport, and more - but the fats in the grass-pastured-and-finished meats are full of the good fatty acids. Healthy fats are really flavorful, both supplying their own flavors and transporting volatile flavor compounds.
Usually I don't tell people this is healthy food. My overriding goal is really good food.

Wednesday, November 24, 2010

Thanksgiving pies

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