Comments on: Feasting on Mammoth: Elk Indian Chili http://www.barbellsandbacon.com/archives/894 Arte Et Labore Wed, 08 Sep 2010 17:39:38 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Jen http://www.barbellsandbacon.com/archives/894/comment-page-1#comment-512 Jen Tue, 26 Jan 2010 16:50:20 +0000 http://www.barbellsandbacon.com/?p=894#comment-512 I made this last night (with coconut oil) and diced up some chicken as my protein. Even with just broccoli as my vegetable, shaking in suspect amounts of spices, and eyeballing the coconut milk and tomato sauce (diluted tomato paste as a sub) it was delicious. I steamed up more broccoli this morning to add to it for lunch. I think it would be good over a bed of cauliflower 'rice' as well. Thanks for the recipe. I'll definitely make it again. I made this last night (with coconut oil) and diced up some chicken as my protein. Even with just broccoli as my vegetable, shaking in suspect amounts of spices, and eyeballing the coconut milk and tomato sauce (diluted tomato paste as a sub) it was delicious. I steamed up more broccoli this morning to add to it for lunch. I think it would be good over a bed of cauliflower ‘rice’ as well. Thanks for the recipe. I’ll definitely make it again.

]]> By: stephen http://www.barbellsandbacon.com/archives/894/comment-page-1#comment-509 stephen Sun, 24 Jan 2010 15:59:31 +0000 http://www.barbellsandbacon.com/?p=894#comment-509 Typically when I'm cooking at higher heats I rely mainly on ghee, coconut oil, and animal fats since they're more stable, have a higher smoking point, and aren't as easily oxidized as a polyunsaturated fat or in some cases monounsaturated fats (such as olive oil). In particular with this dish, the coconut oil also added an extra bit of coconut flavor, which I was looking for. If you wanna use olive oil, go for it, you won't notice any difference in flavor. Typically when I’m cooking at higher heats I rely mainly on ghee, coconut oil, and animal fats since they’re more stable, have a higher smoking point, and aren’t as easily oxidized as a polyunsaturated fat or in some cases monounsaturated fats (such as olive oil). In particular with this dish, the coconut oil also added an extra bit of coconut flavor, which I was looking for. If you wanna use olive oil, go for it, you won’t notice any difference in flavor.

]]> By: Lindsey http://www.barbellsandbacon.com/archives/894/comment-page-1#comment-506 Lindsey Fri, 22 Jan 2010 20:38:43 +0000 http://www.barbellsandbacon.com/?p=894#comment-506 OMG, that looks awesome! Any reason you are using coconut oil? Can I sub olive oil? OMG, that looks awesome!

Any reason you are using coconut oil? Can I sub olive oil?

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