Re: chopped chicken liver

[Guest guest]

Jodi,

FYI, I do not have (but would like) some of the stainless steel racks for

my dehydrators. I don't have the fruit leather sheets, but wouldn't mind

having a few of them.

Now, I wouldn't keep chopped liver more than a few days. BUT: you can

make a batch of chicken liver pate, mash it into ice cube trays, freeze

it, pop the cubes, and store them in ziplock bags. Then you can take a

couple of cubes out each day and have something tasty and ready to

eat.

Food planning can get munged up -- I was going to make guacamole this

afternoon. When I pulled my avocados out of the ripening bag, the dratted

things had gone moldy on me. So, no guacamole. (Last time I'm buying

those cheap Mexican avocados...).

My dream is to get things cleared enough that I can have a personal chef

come in, work from my recipes, and put up a bunch of dinners that I don't

have to cook, AND clean up the kitchen. I'll still cook, because I like

to. But oh! When I've had one of THOSE days, I would so like to be able

to pull something out of the freezer and heat it up....

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

>Ultimately, with a dehydrator I would like to have some meat jerky and

veggie chips in my bag so it doesn't get to this point.<

You can dry meat in your oven and put a pencil between

the oven door so that air circulates.

Here are some recipes for both dehydrator and oven:

http://paleofood.com/jerky.htm

My cousin is a hunter and he dries his meat in the house. He covers it in

salt for a few days and then slices it and hangs it up on a string. That

works fine too, but it is very salty.

Cecilia