Tex,
As I try to understand the histamine connection with MC, and have been reading old threads, I was wondering if freezing fresh cooked meats, instead of keeping them refrigerated, would work better, and have less histamine buildup?
Linda :)
histamine
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Yes, that definitely helps. IMO, histamine is produced as a byproduct of mold growth. Molds can still propagate at refrigeration temperatures, but at deep freeze temperatures, they are unable to grow/develop.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
That's good, because with my limited protein choices it makes life easier to have small protein portions frozen, that I can have without cooking fresh every night.
I had venison over the weekend (thanks to my brother), and have lamb burgers in the freezer for this week.
I tried organic ground turkey grilled last night and it didn't work so well.....I miss chicken, and really want turkey to work. It seems I can eat it about once a week, but that's it.
I think of you when I purchased pork to cook with the corn tortillas! I haven't eaten pork in 20 years, until my Enterolab test results. I'm finding a new respect for it!
Have a great day!
Linda
I had venison over the weekend (thanks to my brother), and have lamb burgers in the freezer for this week.
I tried organic ground turkey grilled last night and it didn't work so well.....I miss chicken, and really want turkey to work. It seems I can eat it about once a week, but that's it.
I think of you when I purchased pork to cook with the corn tortillas! I haven't eaten pork in 20 years, until my Enterolab test results. I'm finding a new respect for it!
Have a great day!
Linda
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
I agree that it's easier to have the meat frozen, plus it minimizes the histamine levels. I cook three roasts regularly: turkey, lamb and pork. Once they're cooked, I slice them into serving sizes, throw them into a freezer bag, and freeze them. At mealtime I pull out a slice and defrost it. I also freeze gravy at the same time. I don't freeze the gravy into serving portions, but I'll defrost it slightly and scoop out enough for the meal. My muffins are frozen, too. The meat, muffin, slightly-thawed gravy all go in the microwave for defrosting and cooking. It makes for a pretty quick meal.Linda wrote:it makes life easier to have small protein portions frozen, that I can have without cooking fresh every night.
Gloria
You never know what you can do until you have to do it.
I cook it with garlic salt in a countertop convection oven. I think the newer ovens are called NuWave. I used to take all of the fat off of it before cooking it, but now I leave it on and refrigerate the juice to get the fat off the gravy. I like lamb chops better, so I buy both the leg and the chops. I use the leg for the meat in my tortillas and the chops for dinner.
Here is a post where I complained about cooking lamb: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12377. There are some good suggestions on cooking it.
Gabes-Apg posted her method of cooking lamb here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=11680
Gabes and Bifcus16 (Lyn) cook lamb regularly because it's readily available and cheap in Australia.
Gloria
Here is a post where I complained about cooking lamb: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12377. There are some good suggestions on cooking it.
Gabes-Apg posted her method of cooking lamb here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=11680
Gabes and Bifcus16 (Lyn) cook lamb regularly because it's readily available and cheap in Australia.
Gloria
You never know what you can do until you have to do it.
Linda, I see that you can't eat beef or pork. You could try using ground lamb as a substitute in meatloaf, or meatballs. Also, it's the traditional meat in Shepherd's pie and Irish stew.
When cooking lamb chops or roasts, I always cook to medium rare, because when you let the lamb sit before slicing, it continues to cook, so it ends up medium. Lamb can get gray and dry very fast, and we always use a meat thermometer.
You can also sometimes get butterflied leg of lamb, with the bones removed, and cut to be sort of flat. I marinate that in a Greek sort of marinade for a long time (overnight in the fridge) and then do it on the grill. It is delish.
When cooking lamb chops or roasts, I always cook to medium rare, because when you let the lamb sit before slicing, it continues to cook, so it ends up medium. Lamb can get gray and dry very fast, and we always use a meat thermometer.
You can also sometimes get butterflied leg of lamb, with the bones removed, and cut to be sort of flat. I marinate that in a Greek sort of marinade for a long time (overnight in the fridge) and then do it on the grill. It is delish.
Suze
I heat one on high for 20-25 seconds. I think the almond flour keeps them moist and tender.Jane wrote:Gloria,
How do you thaw muffins in your microwave without making them tough?
It's hard to find ground lamb in my area, so I haven't made lamb burgers yet. I bought a package of lamb patties at Whole Foods over a year ago. They had a lot of spices and eating one set me on a flare that I don't want to repeat. I have a pound of ground lamb in my freezer that I intend to make into patties or use in a lamb broth soup that I have yet to try.Linda wrote:Gloria... I made ground lamb burgers tonight, and couldn't eat them. They had an off smell, but my husband ate them, and said they were fine.
Do you use ground lamb? if so, how?
I agree that the smell is off-putting. My MIL used to make a leg of lamb for Easter and I enjoyed it. She added tomato sauce to the gravy and served it with rice. I can't eat tomatoes, though, and I know that if I could use them, I'd enjoy it again. Being able to eat rice would help, too. I do like lamb chops when they're broiled or fried.
Gloria
You never know what you can do until you have to do it.
Gloria,
I have a lamb roast. It says it's a chuck, and I believe that's a shoulder. It looks fatty, so I will roast it and hopefully have good results.
What type of roast have you used?
I haven't purchased a leg yet....it looks so much like a part of a little lamb.....
Linda
I have a lamb roast. It says it's a chuck, and I believe that's a shoulder. It looks fatty, so I will roast it and hopefully have good results.
What type of roast have you used?
I haven't purchased a leg yet....it looks so much like a part of a little lamb.....
Linda
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
Claritin Syrup or Claritin Reditabs.Linda wrote:Any suggestions????
http://www.rxlist.com/claritin-drug.htm
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.