The DH is still recuperating from having most of his small intestine
removed and is moving gently, as well as eating low fiber - which is
getting boring. He's about had it with rice this and rice that,
including Rice Krispies and Crispix with rice, so I'm making the lad
some beef jerky this weekend. The dehydrator is dusted off and ready
to go - I had all the ingredients on hand from the last time, so just
had to pick up the beef after work today and stick it in the freezer.
Will haul it out shortly to slice it nice and thin. . Anyone have any
other good low fiber suggestions?

I've used this recipe before - thanks and a tip o' the hat to Paul
Hinrichs, although I think I originally got it from Barb or Koko with
his attribution.

@@@@@ Now You're Cooking! Export Format

Beef Jerky (from RFC)

meats and poultry

marinade
1 cup soy sauce
1 cup worcestershire sauce
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon garam masala
1 tablespoons kosher salt
1 teaspoon prague powder number 1; (nitrite based curing
salt, allows low temp dehydration)
meat
10 pounds london broil -- trimmed of fat

Freeze meat until just partially set, about 3-4 hours, to ease
slicing. Cut into 1/4' to 3/8' strips, either with or against the
grain. Marinate for 24 hours, mixing it up a few times to insure
homogenous coating. (A white trash bag is perfect for keeping it in
the fridge during marination).

Place marinated slices on dehydrator trays, each tray will hold about
a pound. Set temperature on deydrator to 125° F and dehydrate about 15
hours, rotating trays every few hours to insure even drying.

Contributor: Paul Hinrichs' Recipe

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> The DH is still recuperating from having most of his small intestine
> removed and is moving gently,

Well, it sounds like he's doing OK? My cousin got a blockage in the
small intestine. I don't know the details, but he was "too busy" to go
to the doctor. By the time he went in, they only removed a foot, but
there was already so much toxin released that he died within 24 hours of
toxic shock. It was pretty sad. He left a loving wife, two girls in
high school and a bunch of other sad family.

--
Dan Abel
Petaluma, California USA

"Terry Pulliam Burd" > wrote in message
...
> The DH is still recuperating from having most of his small intestine
> removed and is moving gently, as well as eating low fiber - which is
> getting boring. He's about had it with rice this and rice that,
> including Rice Krispies and Crispix with rice, so I'm making the lad
> some beef jerky this weekend. The dehydrator is dusted off and ready
> to go - I had all the ingredients on hand from the last time, so just
> had to pick up the beef after work today and stick it in the freezer.
> Will haul it out shortly to slice it nice and thin. . Anyone have any
> other good low fiber suggestions?

<Snip>

Savory Jello.

Jelled Consume with lemon.
Tomato aspic.

Cantaloupe sorbet
Watermelon sorbet

Cake
Egg custard

bread pudding
Milk shakes

Eggs

Egg salad.

Ham
Ham salad

Yoghurt or Tzatziki & Gyros

Marinated cucumber no seeds

Mix cottage cheese flour & egg - Fry in butter serve with drizzled butter &
powdered sugar or jelly with no seeds & sour cream.

Make force meat cutlets - fine ground beef/veal mixed with a little egg,
breadcrumbs, coated with flour or breadcrumbs ( use garlic & or Onion
powder) & fry in butter.

A little green Tabasco will help spike stuff up.

Virgin Mary with a good shot of Worcestershire sauce - celery is Ok if you
remove the strings.

Tell DH to hang in there.

Dimitri

Terry Pulliam Burd > wrote:

> The DH is still recuperating from having most of his small intestine
> removed and is moving gently, as well as eating low fiber - which is
> getting boring. He's about had it with rice this and rice that,
> including Rice Krispies and Crispix with rice, so I'm making the lad
> some beef jerky this weekend. The dehydrator is dusted off and ready
> to go - I had all the ingredients on hand from the last time, so just
> had to pick up the beef after work today and stick it in the freezer.
> Will haul it out shortly to slice it nice and thin. . Anyone have any
> other good low fiber suggestions?

Beef jerky might not be such a good idea because it is tough, stringy
and may be hard to digest even if masticated for a long time, so that it
might effectively act fiber-like in this condition. On the other hand,
it might not, because there are no hard and fast rules in these matters
- everything is individual.

How about some dishes with eggs, potatoes (peeled), mushrooms, or even
beetroots and eggplants (skinned) instead?

Pumpkin or squash maybe...

Perhaps even a bit of asparagus, tender tips only...

Meat or poultry could be there as well, but it should be well-cooked and
easy to digest... Meat rissoles or meatballs maybe, but probably not in
an overly acidic tomato sauce... Liver or sweetbreads perhaps...

Fish might be a good idea.

How about a dish combining some of the above ingredients, such as potato
rissoles filled with cooked minced meat and served with mushroom sauce
(I posted a recipe)? Or a moussaka (I posted a good recipe, too)?

Soups with some of the above ingredients might be good.

Sorbet for pudding or, if dairy is no problem, ice cream.

Victor

Terry Pulliam Burd wrote:
> The DH is still recuperating from having most of his small intestine
> removed and is moving gently, as well as eating low fiber - which is
> getting boring. He's about had it with rice this and rice that,
> including Rice Krispies and Crispix with rice, so I'm making the lad
> some beef jerky this weekend. The dehydrator is dusted off and ready
> to go - I had all the ingredients on hand from the last time, so just
> had to pick up the beef after work today and stick it in the freezer.
> Will haul it out shortly to slice it nice and thin. . Anyone have any
> other good low fiber suggestions?

Hope your husband is doing well and I am sorry to hear about the
surgery. I was in Brazil when I had surgery similar to your husband's.
I was on liquids for a week, then soft foods for another week. I had
never met the surgeon before, so this was interesting if not unusual.


The doc said that I might be lactose intolerant for several months, and
gluten intolerant. IOW, if you ate bread, pastries, muffins, donuts,
etc., you would get tons of gas. Milk would give diarrhea, but milk
never gave me a problem. The doc has probably give him a list of foods
he can eat. I hope he heals swiftly.


Becca

In article >,
Terry Pulliam Burd > wrote:

> Freeze meat until just partially set, about 3-4 hours, to ease
> slicing.

<snipped for space>

This is one of the neatest tricks for thin slicing raw meat for jerky.
:-)


Mom and I always did that.
It works.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Terry Pulliam Burd > wrote:

> The DH is still recuperating from having most of his small intestine
> removed and is moving gently, as well as eating low fiber - which is
> getting boring. He's about had it with rice this and rice that,
> including Rice Krispies and Crispix with rice, so I'm making the lad
> some beef jerky this weekend. The dehydrator is dusted off and ready
> to go - I had all the ingredients on hand from the last time, so just
> had to pick up the beef after work today and stick it in the freezer.
> Will haul it out shortly to slice it nice and thin. . Anyone have any
> other good low fiber suggestions?

Eggs and Cottage Cheese are a good source of low fiber protein and are
nutrient dense.

I hope your DH does well! Hugs!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Terry Pulliam Burd" wrote

> The DH is still recuperating from having most of his small intestine
> removed and is moving gently, as well as eating low fiber - which is
> getting boring. He's about had it with rice this and rice that,

So sorry to hear he had a problem.

> so I'm making the lad
> some beef jerky this weekend. The dehydrator is dusted off and ready

Umm, might not be the best choice there just yet? At least for him. You
need probably easily digested stuff still and that isnt it.

The recipe though sounded pretty good and I think I'll hang on to that one.

On Fri, 01 May 2009 12:41:59 -0500, Omelet wrote:

> In article >,
> Terry Pulliam Burd > wrote:
>
>> Freeze meat until just partially set, about 3-4 hours, to ease
>> slicing.
>
> <snipped for space>
>
> This is one of the neatest tricks for thin slicing raw meat for jerky.
> :-)
>
> Mom and I always did that.
> It works.

i have done that, but only for very, very thin slices - like paper thin.
but for jerky, aren't you talking a quarter to a third of an inch? if your
knife is sharp at all, that shouldn't be difficult with raw meat.

your pal,
blake

blake murphy wrote:
>
> On Fri, 01 May 2009 12:41:59 -0500, Omelet wrote:
>
> > In article >,
> > Terry Pulliam Burd > wrote:
> >
> >> Freeze meat until just partially set, about 3-4 hours, to ease
> >> slicing.
> >
> > <snipped for space>
> >
> > This is one of the neatest tricks for thin slicing raw meat for jerky.
> > :-)
> >
> > Mom and I always did that.
> > It works.
>
> i have done that, but only for very, very thin slices - like paper thin.
> but for jerky, aren't you talking a quarter to a third of an inch? if your
> knife is sharp at all, that shouldn't be difficult with raw meat.
>
> your pal,
> blake

For me, the easiest method to get meat sliced very thinly for beef jerky
is to ask the store butcher to do it They're usually more than happy
to do so.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> blake murphy wrote:
>
>> On Fri, 01 May 2009 12:41:59 -0500, Omelet wrote:
>>
>>
>>> In article >,
>>> Terry Pulliam Burd > wrote:
>>>
>>>
>>>> Freeze meat until just partially set, about 3-4 hours, to ease
>>>> slicing.
>>>>
>>> <snipped for space>
>>>
>>> This is one of the neatest tricks for thin slicing raw meat for jerky.
>>> :-)
>>>
>>> Mom and I always did that.
>>> It works.
>>>
>> i have done that, but only for very, very thin slices - like paper thin.
>> but for jerky, aren't you talking a quarter to a third of an inch? if your
>> knife is sharp at all, that shouldn't be difficult with raw meat.
>>
>> your pal,
>> blake
>>
>
> For me, the easiest method to get meat sliced very thinly for beef jerky
> is to ask the store butcher to do it They're usually more than happy
> to do so.
>
> Sky


You are right, and hopefully they will be able to do it without you
having to wait. At one time, you could choose any piece of meat, and
the meatcutter would slice it or grind it for you. Now, they have to
tear their equipment apart after each use and clean it. It never hurt
me to have a little ground pork or veal in my ground beef. The new
rules may be safer for all of us, but it makes it more difficult to get
your meat ground or sliced. We have been doing ours at home.


Becca

On Fri, 1 May 2009 08:26:24 +0200, (Victor Sack)
fired up random neurons and synapses to opine:

<snip>

>How about a dish combining some of the above ingredients, such as potato
>rissoles filled with cooked minced meat and served with mushroom sauce
>(I posted a recipe)? Or a moussaka (I posted a good recipe, too)?

Brilliant. He'll love this. Thank you, Victor!
>
>Soups with some of the above ingredients might be good.
>
>Sorbet for pudding or, if dairy is no problem, ice cream.

Haagen Dazs has likely had an uptick in their performance lately. He's
really into ice cream and sorbets - he's also dragged home store
bought Jello, which sent my eyebrows into my hairline.

Me: See Jello box? Him: Uh-huh. Me: Read directions? Him: Uh-huh. Me:
See difference in price with this (waving store bought Jello around)?
Him: Oh.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 30 Apr 2009 22:43:24 -0700, "Dimitri" >
fired up random neurons and synapses to opine:

<snip>

>Tell DH to hang in there.

Thanks, ya aulde rascal. He's going back to work tomorrow, so he'll be
feasting on raw lawyers <veg>

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 02 May 2009 18:27:10 -0500, Sky >
fired up random neurons and synapses to opine:

>For me, the easiest method to get meat sliced very thinly for beef jerky
>is to ask the store butcher to do it They're usually more than happy
>to do so.

Funny you should mention...I made a special effort to get to Stater
Bros. for their London broil. Stater Bros. is a SoCal chain that built
its reputation on its meat dept. and had London broil on special for
$1.79 lb. I asked for the 10 lbs. of London broil I wanted for the
jerky to be sliced 1/4" thick and the guy said they don't do special
cuts anymore. I looked at him absolutely dumbfounded, as even Vons,
Albertson's and Ralph's will do a special cut. I said, "Then why am I
shopping here? Your meat department is about the only thing that
brings me in here." Another butcher overheard and volunteered to do
the specialty cut, so I guess I just got a lazy butcher to start with.
Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
> On Fri, 1 May 2009 08:26:24 +0200, (Victor Sack)
> fired up random neurons and synapses to opine:
>
> <snip>
>
>> How about a dish combining some of the above ingredients, such as potato
>> rissoles filled with cooked minced meat and served with mushroom sauce
>> (I posted a recipe)? Or a moussaka (I posted a good recipe, too)?
>
> Brilliant. He'll love this. Thank you, Victor!
>> Soups with some of the above ingredients might be good.
>>
>> Sorbet for pudding or, if dairy is no problem, ice cream.
>
> Haagen Dazs has likely had an uptick in their performance lately. He's
> really into ice cream and sorbets - he's also dragged home store
> bought Jello, which sent my eyebrows into my hairline.
>
> Me: See Jello box? Him: Uh-huh. Me: Read directions? Him: Uh-huh. Me:
> See difference in price with this (waving store bought Jello around)?
> Him: Oh.
>
> Terry "Squeaks" Pulliam Burd

Do you have the same conversation with him when you buy your clothes and
shoes?

-dk

On Sun, 03 May 2009 19:56:13 -0400, D K wrote:

> Terry Pulliam Burd wrote:
>> On Fri, 1 May 2009 08:26:24 +0200, (Victor Sack)
>> fired up random neurons and synapses to opine:
>>
>> <snip>
>>
>>> How about a dish combining some of the above ingredients, such as potato
>>> rissoles filled with cooked minced meat and served with mushroom sauce
>>> (I posted a recipe)? Or a moussaka (I posted a good recipe, too)?
>>
>> Brilliant. He'll love this. Thank you, Victor!
>>> Soups with some of the above ingredients might be good.
>>>
>>> Sorbet for pudding or, if dairy is no problem, ice cream.
>>
>> Haagen Dazs has likely had an uptick in their performance lately. He's
>> really into ice cream and sorbets - he's also dragged home store
>> bought Jello, which sent my eyebrows into my hairline.
>>
>> Me: See Jello box? Him: Uh-huh. Me: Read directions? Him: Uh-huh. Me:
>> See difference in price with this (waving store bought Jello around)?
>> Him: Oh.
>>
>> Terry "Squeaks" Pulliam Burd
>
> Do you have the same conversation with him when you buy your clothes and
> shoes?
>
> -dk

<snort>

your pal,
blake