This was an amusing conversation xD
I know what you mean about ‘real’ sausages @Shinita. These British Bangers are never that. But if you buy carefully you can get proper Butchers’ sausages that are just meat and spices/herbs, made the traditional way : ) I’ve personally always thought that the rest of Europe does sausages better though ; )
I’ve had sausages in Spain that were complete trash.
The type they throw onto the ‘all day cooked breakfast.’
Couldn’t even eat them, disgusting, whatever was in them.
LOL!
Don’t fret Shinita, just winding you up.
Yeah, I normally do all my onion chopping by myself…I’ve got it down to a fine art 
And all the produce I buy, full price or otherwise, is perfectly within edible dates and still has a standard of freshness, I assure you.
Yeah! Well done on spotting those hidden ingredients…e.g. I’d never have thought that grated cheese woould be spiked with potato starch. Not be buying again.
Ha. I’m a naturally suspicious person, and this discovery was made way, way, pre-keto. I remember wondering why the grated cheese I bought was so… dusty… checked out the ingredients and there it was. Figured it must just be the really cheap stuff, right? Turns out not o_O
Well there are no gritty bits in these pickled cockles and mussels and I have nearly finished both jars 
Nooo they wouldn’t be pickled if they were in sunflower oil! When they’re pickled they are in vinegar. I found mine in the canned fish section of the supermarket. They wouldn’t be pickled in cans. They’re like pickled onions in glass jars.
I buy them from the Spar mini market at my local filling station…they are too expensive on Amazon so don’t go there!
@coopdawg your Carly Doggo is gorgeous 
i have taken snap shot of Parsons cockles and mussels.
Well folks I did sort of get another good sleep last night, I woke up a few times for the loo and only once did I think i might have difficulties getting back to sleep… but I got there. Now I am not sure whether it is something I am eating … perhaps all this pickled fish lol or whether it is because it is cooler or whether I have just got so flippin tired that I am wiped out. I got tired again today though not to the extent as I did yesterday.
Got up about 7.45 sat outside in garden to read with my brew and then went and picked up my son for a day put. I actually brought him back here and we walked to the nature reserve cafe for him to have a cup of tea and a cake and then home again. Then I had half n hour to fill before our booked table at local pub eatery so we walked back along my road to pick wild blackberries for my daughter. She was meeting us at the pub. Now 8f you remember I mentioned she was meant to be moving into her new house Friday and the pub is just over the road from it hence why I chose it however, the owners of house let her down Tuesday and said they weren’t ready!!! My poor girlie has been truly messed about by the solicitors and now doesn’t nknow when she will be moving in. She was all so excited aswell. I do feel for her.
Anyway We met at pub and the staff were lovely. I had booked with spe ial requirement to have a window seat with a biew of the road and the chap said it was all ready and he hoped the window seat was okay for him. Well he loved sitting there and spent all his time watching the cars passing by. We all ordered the carvery and it was really delish. The chef who served us was great … I couldn’t fault the place!
Belly pork beef and turkey and the pork was really nice considering I always say I don’t like pork belly
oh and pigs in blankets and turkey skin and I had already tucked in when I remembered to snap the pic!
Took Ben back to his home with a very full tum and with 2 bottles of Berry & cherry cider down his neck lol.
Home and back in garden to read again then put chick thighs in 8ven. They were ones I had prepared with hot pepper sauce and chucked in freezer. They were delish and then followed them with some cockles and mussels again. Just takes the greasing away.
Views from the veranda at the reserve cafe. There is avian bird flu at the reserve so some parts were cordoned off leading up to the cafe. Never heard of the nature reserve getting bird flu before so I do hope the bird will be okay.
Well I have been sitting outside writing this and it is cooling down now and the sky looks cloudy and getting a dark grey so it’s in doors for me. Its not meant to rain till about 3pm tomorrow so I watered the garden but whats the betting it rains this evening… looks like rain.
@Karen18 beautiful pics!
You always do so well in restaurants. Glad your son had a nice day with you and your daughter - sorry about her moving troubles.
@coopdawg you’re hilarious! Carly however is gorgeous. I used to love liver and onions, yours look fantastic.
Sausage seems fine. The question is not whether it’s processed as there are different ways of preparing it, but whether you want the spices and herbs. You seem fine with that as do most of our people on here - I like some sausage from time to time.
Once I got lambs liver for my dog and tried some of it and found it to be very strong, though I love beef liver. Go figure.
@Fangs - thank you.
Yesterday was teaching and the evening gig. We both napped away the afternoon, went to the gig and then stayed up late, got up for church and playing at the roadhouse today.
Got home about 3 and fried some brisket, ate half of my slice and then slept.
We’re benefiting from this new work, making lists of country tunes, practicing a lot, and generally playing better than either of us has in years, so a little exhaustion comes with the territory.
It’s a beautiful breezy evening to sit on the deck.
@coopdawg: I can’t help (not like I wish to) fangirling over Carly every time I see her, she is so lovely and I have a soft spot for tongues hanging out 
By the way, did you ever tried liver without onions? It was odd to me the first and maybe the second time so I did use a little onion with it… But I never need it since (if I remember correctly, it was sooo long ago). Last time (yesterday) I asked Alvaro if I should add some onion powders, it’s way less than using an onion for the 500g liver but he didn’t want it either.
Poor boy, his veggie consumption drastically lowered since my first carni trial He still have his big veggie dishes on weekends when he is cooking (and I cook dry legumes sometimes) but that’s it. We buy 1kg onion and it lasts for several weeks… It disappeared in no time before, we both were big onion consumers. My scrambled eggs had way more onions than eggs(!) sometimes… This year when I tried scrambled eggs with a little onion, I didn’t like it. Too sweet and unnecessary. So onions are for my stews only but I pretty much stopped eating stews… Similar thing happened to tomatoes, my other vegetable I haven’t lost interest in when I swapped vegs to meat… But it has the advantage to be eaten raw (only my own tomatoes are fit to that though and my garden never gave us much) and that’s still nice in summer. But I don’t feel any particular need to eat it.
Okay, that’s it about vegs.
WHY I feel beef liver super mild and SWEET? Not even a hint of bitterness and I am quite sensitive to bitterness…
I am aware our perception has a personal factor but how crazy is this?
I need to try beef liver again, I only had it once as it’s not easy to get here. I only know one place and I keep forgetting about the more hidden liver (it’s with the chicken and some other stuff I don’t buy, the meat part of the hypermarket is HUGE!).
You can buy milk and use it up without going too high with carbs…? Milk is problematic to me and I have an SO who easily makes a dessert from it using 8dl (or any amount, I just never let him use more than that and I was super modest with my own consumption there).
Last time I opened a box I drank 400ml (while trying to have little, of course, I easily drink a liter in no time, after all)… It’s so nice in summer.
We lived without milk for more than a decade but nowadays we always buy 1-2 liters when shopping in the city (now I found a great one for a good price in the nearby town so it can happen weekly! fortunately even I have more restraint than that).
It’s probably a phase, it started not very long ago.
And summer will end.
I didn’t worry about that, actually 
I never had any bad experience with my near expiration date meats though Alvaro’s Mom did.
I had bad experience with spoiled dairy waaaaay before their expiration dates 
And a single good one when the cream tasted blue cheese, that was enjoyable
It’s raw starch to me, I even wondered how come people can use it not in baked/cooked stuff, it tastes so bad raw…
But I am aware I got more sensitive to starch taste, it wasn’t that serious before low-carb. But it still had to be noticeable (I just never bought grated cheese on high-carb and only once or twice on low-carb. I don’t like to grate cheese but it’s no big deal and I prefer it from the cheese I want), it’s very known that raw flour tastes bad.
Actually, now I feel this raw starch taste in cooked carby dishes too sometimes. Never in bread but Alvaro’s eggless(!!!) pasta is awful and tastes like flour to me, wholemeal at that as he prefers it over white flour.
He eats so bad things if you ask my tastebuds… But he likes them and is thriving on them so it’s okay.
@Karen18: Nice photos!!!
Of course the pickled ones in vinegar. But we have NO pickled ones All our not fresh seafood is in oil (almost always sunflower, sometimes rapeseed too. only tuna gets olive but I don’t want any of these especially not in huge amounts) or in sugary sauces, that’s my problem And the pickled herring, the only pickled seafood has awful sweeteners 
I will check out the… clam/mussel/whatever, we have one word for them and I don’t know the differences. I never cared about those as I find them tasteless - sauces change it though. Maybe there is some not too sugary and sour among them…? But I probably won’t waste money on those, they aren’t that cheap and I don’t like them so much… Maybe one try if it’s promising…? But I would like some good pickled fish more. And the herring is perfect expect the sugar and sweetener. Good fish, ruined for me I know I am too sad about it but I loved it as a kid and would love to eat it again… And I hardly can make it myself. I can’t even get fresh little fish, the kind people pickle here. I wouldn’t even dare to use raw fish, probably, my self-confidence is non-existent when it comes to pickling. I can toss boiled eggs into pickle juice, that’s fine but that’s it. Once I tried to pickle vegs and it was a great fail. I am used to be successful with food, basically every recipe I tried as a kid turned out good right away. My normal food recipes, I was horrible at baking back then, that was mysterious
I will try not to lament the state regarding seafood anymore, it must be old at this point and I am a hedonist anyway, it doesn’t feel right not to be pleased and not seeing a good solution… My desire to eat pickled herring emerged when I brought back meat regularly and it just built up since years… And now I am in a fish eating mood, since weeks I think…
I quite enjoyed @JJFiddle’s pics too… Mmmm. Nice, nice food.
The weather is still gloomy but we didn’t get rain today yet. I can take a walk any time as it’s not hot! I looked at the temperature map, what! 17C at 11am in the hottest month? Awesome! I wouldn’t want the temperature there for long but it’s a nice change after all the near 40C times. I like August this year, we get some cooler period now and then so we don’t need to use the AC much, maybe a few hours every 2 weeks.
Morning Shinita!
I’m a Carly fan myself, she’s got me wrapped around her paw toe.
I’ve never tried liver without onions as it seems to be the natural taste compliment for it.
I could easily eat liver by itself though, especially lambs’ liver.
I haven’t had chicken or pork liver, but I have had Foie gras as a starter in a restaurant, once, when on holiday in Paris.
I hasten to add that this was years ago, before I was aware of the controversy and ethical concerns over its forced feeding production practice, and I haven’t had it since.
It was nice though- and I understand that they are looking into more ethical ways of production that does not involve force feeding the birds, instead slaughtering the birds when their livers are naturally fatty in preparation for migration.
Bitterly sweet, strange strong taste is what I got from the beef liver. Still nice.
The taste grew on me as I progressed through the meal, and was delicious combined with the onion, mustard, garlic and steak flavours. really good.
I never tasted the beef liver raw like Michael does, but I did try a very rare piece that was literally seared for about 30 seconds each side. Very soft, almost like pate…and surprisingly I didn’t feel disgusted at all. Nevertheless I cooked 3 - 4 minutes each side for the most of the liver- it was still very soft and melted in mouth.
I don’t buy or drink milk anymore, I get all dairy from cream or cheese. Occasionally I buy non sweetened almond milk, but I’ve found I don’t really bother with that anymore either. I would buy a pint of whole fat milk to mellow out the beef liver next time as a culinary experiment though, and rinse off the milk before cooking.
I think I only tried the liver of these animals:
I had goat liver too but I don’t remember so it wasn’t memorable.
And I am sure I had goose liver at some point as it’s very popular here… But not alone, there is duck+goose pâté in the supermarkets, it’s a very common thing. Grandma only made duck liver, she had chickens and ducks but never geese.
I never try raw organs, doesn’t seem tempting. I typically fry liver until it gets fully brown inside too The last batch is different but the outside must be very well fried…
ate wonderful Angus Sirloin Prime burgers yesterday. pricey but yum.
back to normal eating marked down discounted best bang I can get for my wallet price meats
today is a nice ribeye steak and 2 nice chick breasts. Might make alfredo but I fear that is too much work…probably just fry in some extra butter and use that for extra juicy eating.
Keeping it SUPER SIMPLE
and that is where you lose me.
It isn’t anything about that. It is about triggers. Your food pics are great but they are not ZC at all and key being I personally come here to NOT see this
OK…pure chat among me and you. Only that. Nothing more.
Why does a carnivore thread exist? To support and help those on the lifstyle. Simple as that. We are not Keto Plan or LC plan or ‘make your own lc plan’…we walked away from that and went specific for REASONS that one who does not need will never understand.
Ok, next chat is onions while not ‘some draw’ like ice cream to some, lol, are very sweet tasting. trigger. garlic crumbles I used WAY back in the day til that overly sweet taste came out and I HAD to dump it.
No idea on what it does to others?? Can’t guess that but I ‘use a ZC thread’ to be just that. It is ok to chat fighting carb cravings while changing and what to do…ok to chat HELP me dump my draw to this or that food…ok to chat why is this so hard…but thru it all we learn truly the WHY and what WORKS for some that have to have this specific help.
Key being while your onions and garlic and butter in a pan ain’t drawing me now, in this minute, it could trigger ‘I WANT’ back ya know but if one is not me, ya don’t know but I know what it does against me.
ZC/Carnivore threads need no onion/garlic fry pan pics but if others do ok on it and they let it go thru in fine form cause they can deal with it then fine…I know I can’t
So if 1 in the entire group says don’t post non-zc food pics is that ok? Do I get that label of ‘being a militant plan person?’ Don’t care if I do truly.
I don’t know , it is up to the others who are not eating and living the lifestyle into a thread that is all ZC to make that decision and give support vs. non-support?
WEh
I guess again this is a very person post to you. A very ‘what I need’ from a thread that is geared at my lifestyle’ to not go ‘off track’ as it can draw me ‘off track’ kinda thing.
what’s next? cause I am guessing it is some type of Keto damn desset cheescake pic that will send my happy azz over the edge and yea, I think what darn worse pics are coming. lol. Yes I think that way and WHY I NEED to be on a specific thread to give me none of that future thought and all the zc support I require.
Like Karen’s food pics are stellar. KD and her all in best photos. I give some phots of my steaks. Basic ZC living. Now those work for me and never against me and this is why I have to have this thread.
again just an overall chat on it all. we are all adults, we can chat real here I hope too.
If you wanted that, you could have private messaged me.
You chose not to, going for the public chastising you are so famous for.
Don’t worry, it’s water off a duck’s back with me friend.
ain’t to me it WAS about support on A ZC THREAD to me.
told ALL ZC people what I NEED from the thread and they support that, you obviously do not and don’t wanna thru whatever issues you have for defense, but heck no on this one. Ain’t water off a duck’s back to me at all.
Told many times thru the yrs non-zc pics could trigger me and we are NOT a keto meal chat thread. How hard is THAT to understand? apparently too much for you for whatever reasons the state you are in at whatever moment?
again done, last post…cause you got me fired up but I know when to draw that line and it is drawn now but darn, shoulda drew it a tad before
