The bison BLT's were delish....even though they were modified.  Mine was more of a BLA (bacon, lettuce, avocado--lots of lettuce & no bun) but it was still mouth watering good 

I start a new job in Aug and am thinking of different snacks I can take for just in case moments.  I don't want to be chomping on a piece of meat when patients (animals and their human companion ) come through the door so I'm thinking of making my almond meal pancake concoction BUT I've read many posts on here that geek out on using almond meal.  Why?  It's finely ground up almonds. 
Almond Meal Pancake:
2-3 eggs
1/4 c spag squash or pumpkin
1/4 c almond meal
cinnamon, ginger, etc.

That's it.

I think you could manage with jerky, hardboiled eggs (or even a paleo egg salad with chopped bacon in it  served on boston lettuce "rolls" (my favorite)), stews, etc... I can understand the stigma with bringing a half-pound of animal flesh in your lunchbox, but I hardly do that myself simply because it's messy to eat at a desk. That being said, I know some folks make the correlation that pets = livestock but I wouldn't allow this to change my lifestyle... that's their problem, not exactly yours. 

The issues with almond flour involve
1. the nutrition of nuts is fairly lacking and will be omega-6 heavy.
2. the creation of neolithic doppleganger foods can potentially set you up for failure, quite a few folks can attest to this.

Points well taken, thanks.  Jerky--any thoughts on where I can find some that doesn't have all the added crap?  I have thought about doing jerky as a standby but haven't had any luck find some that I would think to be Paleo acceptable.

Commercial jerky is actually dried, sugared, pressed and formed "meat product" and not real jerky.

Walmart usually has the Nesco "American Harvest" dehydrator for sale @ around $50 - it's no Excalibur dehydrator but I've been using one for about 8 years. Take the "sandwich steak" cuts of beef and just throw them on there. If you eat salt, sprinkle some salt, if you eat nightshades, try smoked paprika, otherwise just season it. I dry beef at a very low temperature overnight - I'll start it at 6-7pm at the lowest temperature setting (95*) and by morning I have jerky. Salt will expedite the dehydration process. Jerky is about the only way I'll eat leaner cuts of beef... as beef fat doesn't dehydrate all that well. My biggest problem with jerky is that I'll easily eat the equivilent of 4lbs of beef (about 1.2lbs of jerky) in about a day - jerky is like potato chips for me, so I've started using it to make pemmican instead (which I eat less frequently).

If you don't want to shell out the bucks for a dehydrator - check out this link: http://www.mypaleokitchen.com/archives/166 - that links to a Lex Rooker article on how to make a food dehydrator with a cardboard box, an old fan, and a lamp.

Quote from: gb on July 27, 2010, 07:25:10 AM

Points well taken, thanks.  Jerky--any thoughts on where I can find some that doesn't have all the added crap?  I have thought about doing jerky as a standby but haven't had any luck find some that I would think to be Paleo acceptable.

Commercial jerky is actually dried, sugared, pressed and formed "meat product" and not real jerky.

Walmart usually has the Nesco "American Harvest" dehydrator for sale @ around $50 - it's no Excalibur dehydrator but I've been using one for about 8 years. Take the "sandwich steak" cuts of beef and just throw them on there. If you eat salt, sprinkle some salt, if you eat nightshades, try smoked paprika, otherwise just season it. I dry beef at a very low temperature overnight - I'll start it at 6-7pm at the lowest temperature setting (95*) and by morning I have jerky. Salt will expedite the dehydration process. Jerky is about the only way I'll eat leaner cuts of beef... as beef fat doesn't dehydrate all that well. My biggest problem with jerky is that I'll easily eat the equivilent of 4lbs of beef (about 1.2lbs of jerky) in about a day - jerky is like potato chips for me, so I've started using it to make pemmican instead (which I eat less frequently).

If you don't want to shell out the bucks for a dehydrator - check out this link: http://www.mypaleokitchen.com/archives/166 - that links to a Lex Rooker article on how to make a food dehydrator with a cardboard box, an old fan, and a lamp.

"meat product"--gross.
My pops has a dehydrator ( I think) and we see them again this weekend so maybe I'll hit him up for borrowing his for a minute and give it a whirl.  Like you, I could see myself wanting to overdo it on the consumption so I will have to be careful of that.
Thanks for the input.

Dehydrators are excellent. It's also worth noting that marinating the meat overnight is a decent idea. Cut it up, put it in a ziplock bag, add seasonings and water (and soy sauce, Worcestershire sauce, etc) and squeeze all the air out. Let sit in the fridge overnight.

I find that things such as soy sauce and Worcestershire sauce are WAY too salty for me.  I'm thinking more along the lines of chili powder, garlic and lime juice.  I'm excited to try this

Side note--it's the end of the month so the funds are limited.  And of course we have to head to MO again this weekend so my fridge is down to next to nothin'. Good thing I like eggs b/c that's about all I'm gonna have left come Thursday

Quote from: gb on July 27, 2010, 03:42:18 PM

Quote from: phrakture on July 27, 2010, 12:02:40 PM

Dehydrators are excellent. It's also worth noting that marinating the meat overnight is a decent idea. Cut it up, put it in a ziplock bag, add seasonings and water (and soy sauce, Worcestershire sauce, etc) and squeeze all the air out. Let sit in the fridge overnight.

I find that things such as soy sauce and Worcestershire sauce are WAY too salty for me.  I'm thinking more along the lines of chili powder, garlic and lime juice.  I'm excited to try this

Side note--it's the end of the month so the funds are limited.  And of course we have to head to MO again this weekend so my fridge is down to next to nothin'. Good thing I like eggs b/c that's about all I'm gonna have left come Thursday

You motivated me to include my process for jerky on my blog today...
http://joshua-davis.blogspot.com/2010/07/beef-jerky.html

I also got pictures of a sirloin tip roast I'm cooking with a nice 1" fat cap on top. It's in the oven right now... and will probably be posted tomorrow.

P.S. Personal favorite recipe for seasoned jerky - 2-3 tablespoons of smoked paprika, a teaspoon or two of black pepper, salt to taste, 2 tablespoons of apple juice, and a tablespoon of honey mixed into a paste and massaged into the meat.

Your recipe for seasoned jerky sounds good!  Thanks for tuning me in to your blog

Okay, the past 2 times I've made hard boiled eggs it has resulted in eggs that were hard to peel and half the white ended up coming off with the shell....which is really annoying.

I've tried all the tricks--putting salt in the water, placing them in cool water immediately after boiling, decreasing the heat down to low boil for 15 min, etc etc.  I've never had THIS many problems making hard boiled eggs!

Does anyone know a magic trick?  I don't like it when they become rubbery and difficult to peel.

Okay, the past 2 times I've made hard boiled eggs it has resulted in eggs that were hard to peel and half the white ended up coming off with the shell....which is really annoying.

I've tried all the tricks--putting salt in the water, placing them in cool water immediately after boiling, decreasing the heat down to low boil for 15 min, etc etc.  I've never had THIS many problems making hard boiled eggs!

Does anyone know a magic trick?  I don't like it when they become rubbery and difficult to peel.

1. Take a thumbtack and prick a hole in the narrow-end top of the egg.
2. Hard boil for 9 solid minutes.
3. Plunge immediately into a bowl of iced water (I simply empty our fridge's ice-cube maker into a bowl of water)
4. Take them out and roll them around roughly on the countertop (like when you used to make Playdoh balls as a kid), let the shells crack.
5. Once all of the shell is cracked, but not yet peeled, peel under the cold water. Allow the water to get between the shell and the egg white.

thanks guys.  I will try your suggestions.

Off to MO for the weekend to get the animals and attend a funeral 

Hopefully I can keep myself in check while I'm there