Sometimes my meals do not look too bizarre. Thought a more normal meal might be nice to see: 50/50 ground with beef liver and leftover stewing cubes for my second meal today.
Angus August Carnivore
Naghite
(Michael)
#302
coopdawg
#303
What type of liver was that Michael?
Iām going to try beef liver for first time todayā¦main meal.
Iām actually quite excited! What a sheltered life I lead these days.
I used to be a freakinā party animal!
Now Iām near overwhelmed with the prospect of trying a new type of liver 
Shinita
#304
Never heard about that! I am quite fine with the simple version, I can somehow handle a tiny sugar if I must (I am fine with the stuff once a year, not regularly) but the sweetener totally ruins it.
And of course, much sugar just wonāt do. Though most of it would stay in the pickle juice and onionsā¦? Ours are always full with onions.
Oh well I will figure something out, I am fine with fried fish with some sour sauce tooā¦
But isnāt it normal? Trying out a new liver, itās exciting for me too! I even look forward to the time when I can taste emu liver and lamb liver (the latter may seem simple but I never found any! I know a place but we wonāt travel for hours just to get it).
Today I fry some super boring chicken liver though. But it was long ago I had any so it probably will be nice enough!
I woke up a bit out of it today and my coffee drinking continues (but I have whipped cream too, how could I resist? :D)ā¦ Not like it helps anything but still niceā¦ I just tend to drink one after the other when I donāt get results or proper satisfaction so itās not right, after all.
Monday is better to cut it offā¦ So I have an extra day, carnivore according to my definition but with coffee.
Fangs
#305
very cool thoughts on it JJ!!
oh boy we all know the guts show us so much about ourselves!
-----------------pork chops were delish.
I feel like I am more now on a pork and beef regime which is fine by me, love them both.
got big ribeyes defrosting for later today. Will fry up some chicken breasts, might melt some cheddar on them.
huge storms last night. big thunder and lightening. Most times a storm lulls one to sleep, this time I was in bed listening to the house move when the boomers hit overhead. freaky kinda but I love big storms. big rain all dayā¦booā¦
Naghite
(Michael)
#306
The beef liver was pre cut into three pieces ( I always tell them to give me the whole organ untouched, anyway). Gave one third to dog as raw, tried a few raw pieces myself, then chopped the liver into small pieces and once the beef was partially cooked, threw the liver into the frying pan with the beef
First time I try a meat, I often cook it a few ways ( bake and fry and boil) or sometimes I cook the same way, but from lightly cooked then medium then well so I can try out how it tastes each way. Have fun with it!
Naghite
(Michael)
#308
I am a minimalist. I do not soak in anything. I do not add spices or sauces. I started the beef first just to get some natural fat in the pan before I added the liver so it would not stick to the pan. Otherwise, straight out of the package into the pan and then into my mouth.
If I am concerned about the source or when trying to clear out urine from the kidney, I will occasionally soak meat in salt water overnight.
coopdawg
#309
Cheers.
Yes, I like the taste of lambsā liver, and I donāt soak that in milk or anything.
So I think Iāll just fire it in the pan.
Itās quite a small portion Iām just noticing- I should have got doubleā¦or maybe cook a lambās heart with itā¦? 
Must be the alcohol withdrawal 
Fangs
#311
me too. so understand this. I do no extra steps in anything I do in life. I streamline it all cause it suits my personality to the max and I thrive in that regime. pare it down to the barest minimum 
Shinita
#312
I am somewhat hungry now, will eat soon!
Fried chicken liver, the whole stuff, we both will eat it for days, probably:
I was bold and only fried it for 10 minutes! But the power was high and it looks good. I took a bite, yep, nice.
My planned mealā¦ Or two meals, doesnāt matter, really. OMAD would be convenient but itās a bit early for that (3pm) and carni OMAD doesnāt come naturally to me. Though the pork belly is fattyā¦ I have my leftover pork chuck roast slices, scrambled eggs and some leftover quark mixed with sour cream and the tiny bowl contains my leftover whipped cream.
And my last 3 sponge cakes are standing on attention too 
Lovely meats, two of my big favs, they are fatty! 
I cut off the really fatty part from the pork belly, I will use it for pĆ¢tĆ© and scrambled eggs (now I used lard)ā¦ But I bought a quite meaty piece of pork belly anyway 
And yay for minimalism! I am not quite a minimalist but if itās about my meats? My roast is pork chuck and little salt, the liver got a little lard too as it needs itā¦ But even Alvaro said he is quite fine without onions in it. Yay. Makes things simpler. For him as he doesnāt need to cut onions (he is loads better at that, I cry and get huge pieces) and for me as I donāt need to make 2 versions. My first 1-2 fried livers had their usual onions but I super quickly lost them. Only losing garlic was quicker, my very first garlicky roast was so odd alreadyā¦ Itās good for sausages and Scotch egg type dishes but still not needed. Only paprika is needed. So thatās not one of my simplest, purest food.
The pork belly is even processed but funā¦ And my body is fine with it so I use it for variety. But I put a very strong emphasis on eggs and fresh meat.
It was so long ago I had a stewā¦ Maybe I make a liver one when I get bored of the simple fried oneā¦ But I keep it for emergencies when I am bored of normal meat and I am never bored of it. I mean, I can have enough and stay hungry but itās just a partial meal afterwards. I never feel I need a bread nowadays. But as I have low meat days, maybe I just donāt give it a chance to happen? No, I have enough variety. My breaks would have more fish and cheese and all would be well.
I better stop writing and meet my food downstairsā¦ I could test the idea that not eating for a while makes the hunger pass (it didnāt happen but that is my normal function. if my body wants food, it wants food. it wonāt go away without food as that is what it wants. I have a very stubborn body and mind. eventually I would stop being hungry and sometimes it happens short term but thatās not the typical thing. anyway, I am usually not hungry at all, just need food. I already feel weak and dizzy a bit, best sign to eat in my world now that my hunger is tiny, rare and unreliable) and reached the part where I canāt forget about food at all. Itās quite annoying so no wonder I eat at that point even if I feel quite okay otherwise. I just lose my brain capacity for other things than thinking about food for more than very short timesā¦
But what some people do regarding complicating dishes, I fail to understand that. They put so very much time and effort into that! And not once in a blue moon, I get that but often. And a complicated dish isnāt better but a simple good quality one that suits the personās tasteā¦ NOTHING beats a good pork roast taste wise for me, nothing. Or if it does, thatās a hard drug food I donāt want, I already get tempted by my roasts from not even fancy ingredients too much sometimesā¦ Occasional variety is lovely though.
And I always found combining too many flavors is overwhelming and makes the food a bit worse already. Spice mixes may be exceptions, I found some great complex ones. They arenāt needed but sometimes fun.
coopdawg
#314
Never mind the LAmBsā hearts, lol.
On the way back from Carlyās walk I picked these (yes, half price!) elements up:
The pork sausages Iām doing in the oven, for fridge nibs, brunches and Carly food.
The onions are just because they were there and it saves me slicing some (lazy keto).
Iāll do sautee them first in butter, remove, then add the steak pieces to the pan.
When they are nearly done Iāll add the beef liver and do about two minutes each side.
Might add mushrooms, might notā¦it is OMAD after all. 
Sausages cooked in oven, primarily for Carly and the odd nibble, but also for future LCHP brunch wraps or omelettes.
I think I may be eating too many sausages.
Itās not that they make me feel bad or anything, itās just that Iām concious that they are a processed meat.
Iāll maybe scale back on sausages and swap for chicken wings/thighs or prawns or something. Or even stick to the tinned mackerel or sardines which would be gentler on the wallet than prawns/chicken. Do you think it unwise to eat sausages too often? Once a week OK?
ElgynsToy
#315
A lot of sausages have some filler (grains) in them. That would be my biggest concern tbh.
ElgynsToy
#317
Cool : ) But you know meā¦ purist ; ) Donāt want any wheatiness sneaking into my foodā¦ lol. As for the meat itself? I guess that varies from sausage to sausage.
Shinita
#318
I am fine with eating sausages basically every day but itās usually a small amount (20g is quite common for me, itās my dry sausage, not the soft one 60-120g from the soft one but I donāt do that often, I prefer normal meat) . I donāt think it matters how often one eats it, itās the amount.
Well I ate. Doesnāt matter I used tempting, dense food and waited 3 hours after I got hungry, I still couldnāt eat a proper meal. So I had two in a 2 hour eating window, between 16:30 and 18:30.
And now I tracked. Of course I ate a tad too much fat again, I used 2 kinds of fatty meat, after allā¦ And a lot of sour cream. No problem, I had a cute carni day I just canāt lose any fat like this, today I had no exercise, it was rainy, gloomy and I was sleepy.
No plant matter except coffee and a tiiiny bit of mustard I donāt know why added, oh well. Oh and a pinch of dried drill!
Guesstimation says 143g protein, 150g fat and 20g carbs.
I had about zero appetite, it was odd to eat, itās never great when I wait after I realize I really need foodā¦ But everything was tasty. After I ate what I had on my second photo last time (not at once), an eggy coffee and some sour cream, I made a quark microwave cake. A savory one. It was light and lovely just a bit dry so I added sour creamā¦ 12g carbs came from my dairy, 3g from my eggs and some from my meat especially the liver but I ate little of it.
I wonāt calculate prices now.
Oh, meat intake! 493g and fatty or not, itās the smaller part of my energy intake today.
There is a reason I am normally very careful with sour cream (usually automatically eat very little of it) but it felt so, so, so very good and I could eat it when I couldnāt eat more meatā¦ I will do better in the future!
Shinita
#319
Of course we should buy normal ones. Here sausages (what we call like that, in Hungarian) have no filler. Those not-sausage siblings of it has, the liver, liver/lung and blood sausages. That we donāt call sausages.
English has so many different names for things we use one but they call sausage both types, itās so odd to me. Sausage is proper, very low-carb and full with meat. The other stuff is carby and inferiorā¦ Still nice (or was in my high-carb times) but nothing compared to proper sausages.
So of course, one should read label or get unlabeled surely very meaty items
Sausage recipes has carbs from spices only, normally. I mentioned before that sausages are so great that itās super easy to find no sugar ones. Itās not true for most processed meat items but sausages are too good, they donāt need such tricks, apparently.
And itās not for @coopdawg who buys sliced onions in plastic box but if one just want something sausage like with spices (or without spices, I just canāt imagine that), itās best to make them ourselves, itās not hard (though I need to clean the grinderā¦ so I better make a lot :D) and then it will have only whatever we want in it. I donāt have big problems with processed meat but still consider fresh meat inferior, no wonder so I like to do that. But itās different from the store-bought sausages so I eat them too just in moderation, only when itās really useful as I need some more bites but my meat run off or is boring. But it comes handy when I need to give Alvaro something protein rich and possibly fatty for his carbs asapā¦ My roast and fried meat works fine but sometimes I only have it for myself. I donāt even give him any from my rare chuck roasts nowadays, he prefers leaner things anyway and I always can give him something else (the sausage is super fatty but thatās special, without thick visible fat layers, somehow that works for him while itās too fatty even for me, another disadvantage against my own creations).
coopdawg
#320
Hey you!
I saved those onions from going to waste! Would they have been better getting chucked in the bin?
LOL.
Shinita
#321
I just meant you donāt seem the type to make your sausages from scratchā¦ (Even though I dislike slicing onions myself.)
But I admit I got shocked that item exists, we donāt have those, at least I never saw them. And I dislike using plastic boxes when I can get away without, personally.
Itās my reasoning when I buy meat close to its expiration date 50% off in a too big plastic box instead of a tiny plastic bag from the meat counterā¦ And the 50% off is an argument tooā¦