Carnivore 30-day Challenge - Carniv-August 2024!

(Geoffrey) #21

120g egg white protein powder (1 1/2 cups)
1/2 tsp cream of tartar
1/2 tsp redmond real salt
1/4 cup allulose
1 1/2 cups of water
20g whole egg powder (3 tablespoons)

To be honest it looks better than it is. It tastes ok but the texture is very dry so I generally need to have some water to wash it down. I’ve found if I slice it thin and use plenty of butter it’s not too bad. I had a liverwurst sandwich slathered in butter Mayo and with the bread sliced thin it was pretty good.
I’ll make it again but I’ll mix in some shredded frozen butter and see if that helps. If not I’m going to abandon this recipe and try another.

(Geoffrey) #22

Nothing fancy today. Just some venison pan fried in tallow and some buttered carni bread. I also made a dipping sauce with the fat from the pan and some butter.

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(Alec) #23

This whole thing about the Olympic village cafes being plant-based just shows us what we’re up against. This really is what the majority of the elites believe is the best diet…. It is utterly CRAZY but this is real… this is what the authorities think we should eat.

And how wrong can they be? I just pray that the completely stupid biasses against meat are not played out too hard in the next 30 years. After that I’ll be dead, and it will be someone else’s turn to rebel.

(KM) #24

Still looks amazing.

(KM) #25

I am hoping the Olympic debacle actually helps. These are Experts of a different stripe, marvelous physical specimens, living proof of the benefit of animal protein, strongly pushing back against the Plantnation, on a world stage.

#26

Heading back to the city tonight after a weekend of eggs, bacon, rib-eyes, biltong and lamb chops. Feeling good now. Have to try to keep it going in the work environment.

If you can’t get up off the floor in 2 to 5 seconds, then you have strength work to do. I heard this, and it took me 5 seconds. I don’t know if it is a legitimate parameter. But it’s a good motivator.

Walked in the winter forest here (postcard below - the winter wildflowers are mainly purple and blue). And I’m trying to get back into regular swimming in the pool to supplement the wild swims in the sea. The big sharks are at the coast as dead whales wash ashore.

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(Alec) #27

I feel I should already know, but what is “biltong”?

(Karen) #28

Friday we went dancing to lichfield and Raymond managed more tha expected. Still struggling since a week passed Saturday but he is very determined to be doing some more dancing this week… we have dancing Wed, Thurs and Friday planned so we will see how he gets on.

Yesterday i speed walked to CrossFit and did a team of 4 wod… i love the team wods … then after chatting for a while and cheering the next class theough what we had just done i speed walked home again. Today i haven’t done too much except water the garden and trim the hedge at the front…mine and my neighbours side and it is hard work when the hedge is taller than you! It was my turn so i thought i had better get it done before the temp went right up! Hot day today and forecast same for tomorrow! Workout def done doing that hedge!

Food steaks, rollmop herrings, black puddings and chicken and a bit of cheese.

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(Geoffrey) #29

Made two pounds of liverwurst for the week.
Then smoked a couple of racks of ribs.
Before…

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And six hours later…
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#30

Pretty ribs and flowers! :smiley:

I would try it but I slipped and now my walking is problematic. The first day was pretty bad (mentally too, I so wanted to walk and run and frolic outside! never disliked rest this much. of course, it was forced), today it’s much better so it won’t last for months this time I am sure!

I did try to stand up using only one leg once. I couldn’t do it :frowning: Apparently many do.

I eat boring lean pork now (I add condiments… I used up all the schmalz today just to fry a little. I still couldn’t find fatty pork to get lard from) but I have quail eggs and some nice smoked pork loin from the pig farm, I will bring photos eventually. Nice slightly fatty Mangalica loin! :slight_smile: Anna had only Mangalica this time. She is the lovely one from the pig farm, she does the processed product selling and is always a nice one to chat with.

It’s hot again. We had one rainy day, a nice cooler period but now it’s hot and dry again. And our summer gets longer and longer, our climate closer and closer to the Mediterrean one… Getting drier summers is something I don’t want, it was so nice to move here where rain regularly happens even during summer.

(Karen) #31

Another really hot day again today plus thunder n lightning late morning… caught me as i was walking home from CrossFit so i quickly took shelter inbetween two houses with a covered alleyway in between them leading to their gardens. It blew over quite quickly so i wasn’t having to take shelter for too long. I did speed walking there n back. CrossFit wod was a puffy one today but i enjoyed it, plenty running and plenty burpees!

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Food … brunch in a cafe cheese omelette.
Dinner hot n spicy chicken wings followed by rollmop herrings (last tub :pensive:) and just had a bit of cheddar.

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Freddie update 14 weeks old now and still a beautiful munchkin :heart_eyes:

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(Geoffrey) #32

Just leftover ribs for me today.

#33

Super hot days :frowning: I can’t walk much yet but I wouldn’t anyway, at least not during the day. My room got hot again but I can stand it still as I got my respite AND I am already as used to summer as I can be. But it’s not ideal.

I made some great meatballs today, we both ate them. Nice when Alvaro accepts a “normal” food so I don’t need to cook for him separately. Tomorrow won’t be like that but I do cook our food together, I just will eat the good stuff in big amounts and he will eat it in small amounts with the rest. They don’t spoil each other. The “bad” stuff (I could handle it, I just don’t want to) barely stick to the meat and the meat, while very seriously influence of the taste of the other part, makes it much, much tastier (not good enough for me to want it though).

I got fatty meat! I will have lard and scratchings real soon! Carnivore gets closer and closer, that’s good.

(Karen) #34

Fast walked to CrossFit this morning, very exhausting wod and fast walked home again. Had a bite to eat 2 fried eggs (one was a double yolk) on 2 black pudding then fast walked to my daughters house for a little catch up this afternoon and took a slower walk back via Asda. Would have caught bus home but for just missing one and not wanting to hang around for the next one …i got to Asda, a mile down road and the next bus didn’t pass me! As i was half way home i just carried on walking after mooching around Asda.

Dinner was some more hot n spicy chicken wings and some plain wings. They weren’t huge portions and just finished off with a bit of extra mature cheddar slices.

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(Judy Thompson) #35

I’m here! Update- I’m not too good at doing animal based, as opposed to ZC. My tastes have changed for one thing. Herbs don’t taste good, honey is horrible and gives me a stomach ache. Most fruit makes me nauseous. My digestive system suffers in several different ways.
Paul Saladino is a young athlete. I’m a 71 year old pre-diabetic with the same constitution my parents had (surprise!)
Anyway, I’m going back mostly, to what I was doing two weeks ago when all this started.
It didn’t make me too sick or raise my blood sugar so if need be I can take a little break, maybe 5%, in Nov on that cruise. But to look, feel and operate my best I’ll need to stay with what I’ve been doing since the start of 2022.

(Robin) #36

It’s great that you know what works for you and can return to that.
Enjoy the cruise!

#37

It’s something South Africans make very well. It is raw air-dried beef. It is not beef jerky which goes through much heavier processing. It is selected cuts of beef treated with a spice rub or vinegar wash and then left to air dry slowly for weeks in well-aerated insect-proof cupboards.

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#38

Carnivore problems at restaurants.

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#39

Oh it does? I didn’t know that. It’s meat, should be dried, what is the processing there? :thinking: Why?

Oh I love Calvin and Hobbes :slight_smile:

Will bring photos later. Even though it won’t be anything new. But it’s hard to get bored of fried fatty pork (I managed it lately but such things are very rare in my life)… So good we got some again. Sometimes it’s disappears and even the pork shoulder slabs are too lean to get lard out of it… :pleading_face:

I see and hear sheep every time I step out of the house (smell too)… As they are in the neighbour’s property. The neighbour was here, IDK, 3 years ago last time? It looks quite bad but the sheep seems to like it even with all the bushes and thorns and whatnot. Racka, my fav. There is a little black lamb too :slight_smile:

(KM) #40

jerky is heat dried - oven, smoker, dehydrator - over a much shorter period of time. I think that’s the only big difference, other than which spices. And biltong recipes I see definitely include vinegar, which probably changes the texture over time.

I am imagining sheep in a pasture so idyllic and perfect for them that they don’t need any human assistance for 3 years. How lovely! … I think. Any farming method I know of involves more or less daily effort. I realize they probably have medical issues that go unaddressed, but perhaps this is a good balance between a heavy hand and having them be completely wild. Sheep safari!