Comments on: Pennywise Platter Thursday 1/14/10 http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html Nourishing. Satisfying. Gourmet. Tue, 07 Sep 2010 05:00:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Wardeh @ GNOWFGLINS http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30866 Wardeh @ GNOWFGLINS Wed, 20 Jan 2010 00:01:05 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30866 Thanks, Rachel and Cathy! Thanks, Rachel and Cathy!

]]> By: Barbara http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30624 Barbara Sat, 16 Jan 2010 18:55:02 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30624 This is off topic but I need help with lacto-fermenting lemons. I can't seem to keep the lemon slices from popping up and not being entirely submerged in the juice/whey mixture. As I'm using a quart mason jar I don't have anything that will fit in as a "weight."Right now I've got an upturned shot glass shoved in to at least bring the liquid up to 1" below the top but some bits are still at the surface. Is it absolutely necessary to completely cover the material with the liquid for safety? I'm using the NT recipe. Thanks. This is off topic but I need help with lacto-fermenting lemons. I can’t seem to keep the lemon slices from popping up and not being entirely submerged in the juice/whey mixture. As I’m using a quart mason jar I don’t have anything that will fit in as a “weight.”Right now I’ve got an upturned shot glass shoved in to at least bring the liquid up to 1″ below the top but some bits are still at the surface. Is it absolutely necessary to completely cover the material with the liquid for safety? I’m using the NT recipe. Thanks.

]]> By: Naomi http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30505 Naomi Fri, 15 Jan 2010 12:57:41 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30505 If you are interested, my parents live in the interior of BC and raise pastured beef. I think they take a run down to Vancouver once a year, if you have freezer space. I'm not sure what their prices are though. If you are interested, my parents live in the interior of BC and raise pastured beef. I think they take a run down to Vancouver once a year, if you have freezer space. I’m not sure what their prices are though.

]]> By: Cathy http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30503 Cathy Fri, 15 Jan 2010 12:47:11 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30503 I can get 1/2 or whole beef for $3/lb (if I pick it up at butcher-more if delivered) in central Kentucky. The website is http://www.kylandsales.com/cattle/grass-fed-black-angus I can get 1/2 or whole beef for $3/lb (if I pick it up at butcher-more if delivered) in central Kentucky. The website is http://www.kylandsales.com/cattle/grass-fed-black-angus

]]> By: Jessica http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30489 Jessica Fri, 15 Jan 2010 07:43:22 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30489 Oh, sure. The place we have recently started getting meat from is Organic World in Maple Ridge. They are a wholesaler that also sells to the public, and I believe they get their grass fed beef locally, and some from Saskatchewan and their buffalo is all from Saskatchewan. They apparently are able to offer good prices as they work in very large quantities. They always also have 2 for 1 sales on, which I try to take advantage of. They also say they can get almost anything in, if you call them ahead of time... like if you want different organ meats, etc. (I know it's a bit of a trip if you live right in Vancouver so perhaps you'd want to stock up when you went.) We bought our bulk meat (front quarter), from Heritage Meats in Langley. Their butcher apparently has a very good reputation for being very honest, and you can be sure you are getting what you pay for from very local farmers. The price may have gone up since I last ordered 8 months ago, I'm not sure. (Their meat is excellent quality, and if you have freezer space, the pricing might work out to be quite comparable with Organic World over all, depending on which cuts you normally eat.) He also gives you lots of options about how you would like to have the meat butchered, and gives you the bones for broth as well. Sides and Hind Quarters are more expensive as you get better cuts of meat. Hope that helps... glad someone else can take advantage! :) Oh, sure. The place we have recently started getting meat from is Organic World in Maple Ridge. They are a wholesaler that also sells to the public, and I believe they get their grass fed beef locally, and some from Saskatchewan and their buffalo is all from Saskatchewan. They apparently are able to offer good prices as they work in very large quantities. They always also have 2 for 1 sales on, which I try to take advantage of. They also say they can get almost anything in, if you call them ahead of time… like if you want different organ meats, etc. (I know it’s a bit of a trip if you live right in Vancouver so perhaps you’d want to stock up when you went.)

We bought our bulk meat (front quarter), from Heritage Meats in Langley. Their butcher apparently has a very good reputation for being very honest, and you can be sure you are getting what you pay for from very local farmers. The price may have gone up since I last ordered 8 months ago, I’m not sure. (Their meat is excellent quality, and if you have freezer space, the pricing might work out to be quite comparable with Organic World over all, depending on which cuts you normally eat.) He also gives you lots of options about how you would like to have the meat butchered, and gives you the bones for broth as well. Sides and Hind Quarters are more expensive as you get better cuts of meat.

Hope that helps… glad someone else can take advantage! :)

]]> By: Wardeh @ GNOWFGLINS http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30481 Wardeh @ GNOWFGLINS Fri, 15 Jan 2010 06:24:05 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30481 Raine - This is so interesting, about Idaho. I am shocked that your price is so high. It surprises me based on other things I've read about Idaho. Our beef is grown by a rancher who's always done grass-fed for his family and friends and decided to branch out a few years ago. He does minimal care with his cows - pretty much just leaves them be on grass for 18 months. His traditional business is raising cattle the conventional way, but he'd like to get out of that - trouble is, there's not that much market for grass-fed in our county. Which could contribute to the price being lower, I don't know. Our price is $2.88 per pound, take home weight. Thanks for sharing your experience! And I will hope that you'll find a better deal in the future, one that's good for you and good for the rancher - but free raw milk is a nice benefit. :) Raine – This is so interesting, about Idaho. I am shocked that your price is so high. It surprises me based on other things I’ve read about Idaho.

Our beef is grown by a rancher who’s always done grass-fed for his family and friends and decided to branch out a few years ago. He does minimal care with his cows – pretty much just leaves them be on grass for 18 months. His traditional business is raising cattle the conventional way, but he’d like to get out of that – trouble is, there’s not that much market for grass-fed in our county. Which could contribute to the price being lower, I don’t know. Our price is $2.88 per pound, take home weight.

Thanks for sharing your experience! And I will hope that you’ll find a better deal in the future, one that’s good for you and good for the rancher – but free raw milk is a nice benefit. :)

]]> By: Wardeh @ GNOWFGLINS http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30480 Wardeh @ GNOWFGLINS Fri, 15 Jan 2010 06:16:36 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30480 Jessica, that is great information you shared - thank you! Your buying club sounds great. Your new butcher is giving you great prices. :) Jessica, that is great information you shared – thank you! Your buying club sounds great. Your new butcher is giving you great prices. :)

]]> By: Melanie http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30475 Melanie Fri, 15 Jan 2010 05:13:29 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30475 Jessica, Perhaps you could share where you're finding your meat for people like me who also live in Vancouver. :) Jessica,
Perhaps you could share where you’re finding your meat for people like me who also live in Vancouver. :)

]]> By: Rachel http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30458 Rachel Fri, 15 Jan 2010 02:46:08 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30458 Oh, and for 1/2 cow, it comes to 2.45/pd. for the hanging weight + processing costs. Oh, and for 1/2 cow, it comes to 2.45/pd. for the hanging weight + processing costs.

]]> By: Rachel http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-11410.html/comment-page-1#comment-30456 Rachel Fri, 15 Jan 2010 02:40:38 +0000 http://www.thenourishinggourmet.com/?p=2592#comment-30456 I get my grass-fed beef from Peaceful Pastures in TN. They deliver to GA. x a year. For gr. beef, I pay 3.75 lb. for 5o or more 1 pd. logs. You can order online, too. https://ssl24.chi.us.securedata.net/peacefulpastures.com/merchantmanager/index.php?cPath=1 I get my grass-fed beef from Peaceful Pastures in TN. They deliver to GA. x a year. For gr. beef, I pay 3.75 lb. for 5o or more 1 pd. logs. You can order online, too.

https://ssl24.chi.us.securedata.net/peacefulpastures.com/merchantmanager/index.php?cPath=1

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