Guest guest Posted April 20, 2008 Report Share Posted April 20, 2008 Tamara, > Okay, I think I need a little reassurance or some new direction...I've > been feeding my 14-month old " rice pancakes " for lunch as a way to use > up the fridge leftovers. DD loves them. I fry them in animal fat > (usually leftover bacon fat lately) until they are nicely browned. > If you are going to do this on a regular basis I would suggest organic leaf lard rather than the regular run of the mill stuff. Other fats you might consider is tallow, coconut oil, palm kernel oil, and macadamia oil. In other words any oil that can stand the high heat temperatures without breaking down, and with the exception of the leaf lard all the above are very low in PUFA's. You might also consider that true " french fried " food is done over medium to low heat. You still get the good flavor without the problems of high heat frying. -- " A new scientific truth does not triumph by convincing its opponents and making them see the light, but rather because its opponents eventually die, and a new generation grows up that is familiar with it. " Max Planck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2008 Report Share Posted April 20, 2008 Tamara- > Yes, there is protein...I mix rice, egg, meat chunks and veggies. Well, I'd go light on the rice and heavy on the meat if at all possible... except the meat would likely be most healthful cooked rare, so maybe the fried rice with vegetables could be a side dish for some rare meat. - Quote Link to comment Share on other sites More sharing options...
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