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#59 - Alison & Rob's Personal Experience with GAPS

Ancestral Kitchen

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The Importance of Cooking in Bulk

Natash: The kitchen had two slow cookers so we had one very big one which i think was like nine liters nine quarters that was massive wasn't it absolutely. One of them was used for stock and stews and one of them was rendering fat so basically i was kind of dancing between them, he says. natash: Our staple dishes were stews a lot of beef some chicken um a lot of the parts that other people didn't want so the cuts that are less popular the ones that you need to cook longer and slow. Natash: I would grate Swedes which i called they're called rutabaga in a marathon yeah no one knows what i've

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