I didn’t know that, thank you. I use xanthan gum with butter, cream and broth to make gravy. Egg yolks take too long and are unpredictable. Now I know it’s not a plant!
Carnivore 31-day Challenge - Can't Tell A Lie Carnivore July 2024!
Geezy56
(Geoffrey)
#30
Fried up a mess of venison burgers today. With venison being so lean I added about a pound of chopped bacon to the venison.
Icandothis
#31
Sadly I’ve never eaten venison. I don’t know where to buy it in Iowa. I’ve had elk however and bison of course. I just finished off a can of snails. They’re good too with lots of butter and garlic.The burgers look delish.
Icandothis
#32
Egg white bread? I’ll have to look that one up. I was wondering if that was toasted regular bread and thought…wait a minute…I’m new to all the weird keto foods.Hungry now. Ribs look good too.
Geezy56
(Geoffrey)
#33
Yeah I don’t know where one might buy any venison. I hunt my own and try to keep my freezers stocked. I can’t speak for your neck of the woods but here in Texas we can’t sell venison. We can give it away but that’s it. A restaurant that buys commercially raised venison is the only way I know of getting it.
I have heard of people paying processing fee for venison that wasn’t picked up and payed for at a deer processing place but I’ve never tried doing that.
Egg white bread is pretty good stuff. There’s a lot of good utube videos about it. I’ve started making it and trying to perfect the recipe because when I make ice cream I only use egg yolks and I need to do something with the leftover egg whites.
This channel here is very good for her recipes.
beannoise
(Bean)
#34
Cooking and hiking mostly this weekend. Still recovering from having a houseful last weekend. Just finally got off the antihistamine… and am up 6 pounds, which actually puts me up to where I was a year ago. I lose weight very slowly. Hopefully I’m not starting over. I’m still not completely sure what I was reacting to.
I was chatting with some friends-of-a-friend who do some regenerative farming, hoping to buy some beef from them in the fall. I did a “yield test” since they didn’t know what the fat % was for their ground beef and do get asked. It’s too lean for me (92% lean for “whole steer” ground). I’m guessing it was an injured animal, though.
I butchered one once that was grass-fed and had broken its leg before reaching market weight. We ground the whole thing, it was very lean like venison. Anyhow. I’m dehydrating it. I would have to add too much fat for it be a regular thing for me, but might work in one-off batch of pemmican that doesn’t need to have the nutrients perfectly preserved. The beef is cooked too hot for that, but it will be interesting to play with dehydrated beef crumbles. Edited to add note to self: ground beef in the combo air-fryer/ dehydrator results in a ground beef snow storm inside the air-fryer. Do not advise, lol.
I’m also rendering some beef trimmings from last weekend’s brisket. I just stuck them in the freezer because my house was too chaotic at that moment. Hopefully, I’ll get some “meat chips” out of them in addition to the fat. I’m not a fan of pork rinds. That gives me 100% yield from brisket, which is a win. It was under $4/# at Costco.
I also did up 20# of chicken quarters. I might post some pictures on another thread. Might be helpful for kitchen novices. ETA here: 10# Bags of Cheap Chicken Leg Quarters- How To Guide for Kitchen Newbies
Karen18
(Karen)
#35
Well i don’t know where i am now will have to check my pics!
Raymonds chest pains had subsided by Friday and we went to the Tea dance at Boley and he had a thoroughly enjoyable time being centre of attention on his 87th birthday 
everyone enjoyed the cakes i bought for them and i brought 2 packs home to give to my son the next time we took him out…which turned out to be today, Sunday…an off the cuff kind of day.
Saturday morning i went to CrossFit for a Pairs workout a bit of a puffy one!..what’s new?
Last night we went dancing in Cranwell near Sleaford and had a brilliant evening…we ended up doing a demo waltz, off the cuff, as we were asked to start it off for Raymonds birthday but no one joined in… must admit it was great to have the floor to ourselves!
Today i picked up Ben and met Sian and baby Freddie at a local bus rally. We had a perfect day with good weather, happy ‘boys’ and great service when we went to Tescos to get something to eat. I just had 2 fried eggs and 2 small sausages.
Oh Friday morning i had an annual review at the Doctors surgery. All my bloods were perfect when i had them done in Feb this year but she took some again just because… never felt a thing and no mark where the needle went in…she was good lol. She asked if i wanted to have my weight checked and as i only ever get weighed in these annual reviews i said okay. I said i was about 58/59kg but was actually 60! So i have put on 4 kg since last year. I am guessing that is mostly the muscle i have regained since all my illness last year and when i was so inconsistent with CrossFit. And i do recall being very surprised that i was only 56kg last year! My clothes feel great and i now know i have some wiggle room to lose a couple of pounds or so if i want.
Food and dance pics from Friday and Saturday. I can’t seem to put videos on here so i took some acreen shots from videos others took of us dancing.
Foody stuff…
Exercisey stuff
Dancey stuff
robintemplin
(Robin)
#36
Oh my goodness…. The lady in red! You look so happy and healthy and having fun. That’s living!
Karen18
(Karen)
#37
Aww thank you Robin. Yes i am having more fun than when i was at the Prison day in day out. I didn’t realise how much i needed retirement! I passed close to the prison i worked at today when i was driving Ben from his home to the bus rally…it made me actually shiver at the thought of working there all those years and i felt immense relief that i never had to work there again. Amazing to feel that after being nearly 2 years retired!
And it is good to feel healthy now after being knocked down with everything last year. When my mojo is knocked out of me it makes me feel so lethargic and miserable so it is great to have it back after what feels like such a long time. X
Icandothis
#38
I think most places can’t sell it. Commercially raised not sure about. I’ve seen it in beef sticks.
Thanks for the video. Interesting. Im not a bread eater in general. I only ate bread and baked goods and hot cereal, etc. when I was poor. More of a tator and meat girl. The idea of egg white bread got me curious. Does look yummy with those eggs though.
Geezy56
(Geoffrey)
#39
We always add fat to ours just like I do my venison. When we have one butchered we are always asked what fat ratio we want. I like 70/30.
beannoise
(Bean)
#40
Were you grinding in kidney fat from the same animal? I see some mail order places that have the 70/30 grass fed and wonder where the fat comes from. I know grain finished beef has fat to waste that would make that easy, but I never handled much grass finished. I was mostly teaching culinary students, so we only did maybe 10-15 steers a year.
Shinita
#42
It may be individual but egg white is pretty tasteless to me so even if I base a food on it, I always add some yolk (and other things) 
Yolks are very tasty and I need the fat too.
Breads and bread replacements are tricky but I kind of need them. I was fine using mere eggs before but now that I bake all the time (but at the very least 1-2 times a week)… It is tempting. And crunchy crust is lovely. My carnivore sponge cake buns only reach crispiness but I will keep experimenting…
Texture wise, whipped whites are quite lovely, I have many recipes starting with them.
Sometimes I wonder about that. We don’t use such numbers here except I see it on the “scrap meat”/sausage meat packages. I am not sure it’s totally right but it’s INSANELY fatty so I trim a lot of it and make scratchings (if a skinless meaty thing can be called that but I don’t know a better word for it) and get very much lard in the process. I love fatty pork but not THAT fatty, normally, that’s good as I can’t afford nearly that much fat (when not on a fat fast day) and most pork cuts are leaner too. Even pork shoulder is way too fatty (no problem, it loses the excess in the oven or in the air fryer) but it’s below 70/30 - and varies a lot, of course, I never can tell the fattiness of my meat, only can compare it to pure lean meat and pork chuck level…
Interestingly, processed meats are fine for me even if they are almost all fat… I do need the tiny meat. Very many people love pure pork fat here, basic part of a traditional breakfast and travel food, Mom often ate it too. With bread but still, no meat part, it wasn’t ever tempting to me, at all. Only ate it when she cooked it and covered it with paprika. Even so, I preferred meats but we almost never had fresh meat at home except chicken and I disliked that. Well, I can make up for those times now And I really enjoyed all my food back then too even if it wasn’t the right type for my body… I ate my fill from highly delicious plants for life, it feels sometimes… I can remember them fondly but I don’t fancy almost any of them ever. That’s good. The exceptions are troublesome enough.
Maybe I should go back to lean meat soon but I quite enjoy pork shoulder and processed stuff now (I still don’t eat a proper amount of meat but got closer. I had some low meat weeks, no idea why, I just didn’t want meat for a while. maybe I should have let myself become hungrier as it wasn’t meat boredom when I rather starve but don’t touch meat, that’s very different and I am not sure I could reach that without dropping food variety to an unusually low level). Couldn’t resist to buy pâté again… It is a chore to make it myself and the result isn’t that smooth… But mine has a much better ingredient list even though I buy the better ones…
Even Alvaro’s Mom cooked pork this time and not chicken! (There were chicken necks with the soup.) Pork belly so it was too fatty even for me, not like I really complain, it was still good 
A tad fattier than ideal but not problematic, it was nicely meaty too. Just very fatty as well. It’s fine sometimes.
I still couldn’t quit coffee… Or skip lunch. I keep trying. Alvaro is on holiday so I don’t get the usual big temptation to join him for lunch. I should use the chance. I start to forget how proper hunger feels like, again.
Karen18
(Karen)
#43
Weather has perked up again… not to great ° heights but warm enough to be n shorts n T. After my indoor exercises and reading in the sunshine, i walked into the local town, Beeston approx 2.8m. Had a scrumptious cheese omelette for brunch and walked back home again. Felt a bit pooped when i got home and ended up reclining the lounger and almost nodded off! Not like me!
Steak rump for dinner very very tasty cooked just right. Followed it with a can of tuna.
LizinLowell
(Liz )
#44
Got some tidying done in the yard early, it’s already over 90°F out there now. Been hunkered down with bad depression, it comes in waves and abates after a few days usually, but it’s a drag to wait through. And since I am the center of my household (me, my disabled 90 year-old mom, and my sweet husband) it drags them down too and I am sorry about that. Usually my energy sets the tone for everyone. It’s a lot of pressure and I used to try hiding my true condition, but anymore I just let folks know I’m struggling. They appreciate knowing and I don’t have to fake it.
I still have to care for my mom though, no days off from caregiving no matter how lousy you feel. I do have help 2x a week so I can run errands & go to appointments but those days go by very quickly.
We have a short vacation next week I’m planning like a complex maneuver with charts and instructions. I know things won’t be the same as how I do it, that’s not important to me, I just want to create a situation that the caregivers are able to do the best they can with the fewest failure points. They are the kindest folks and my mom gets along with them well.
I won’t be able to fully enjoy myself while I’m away, that’s just my uptight nature, but I told my husband if I have a 50% good time I’ll consider it a huge success. Summer is my favorite season and I hope we get beach days.
I made reservations at our favorite restaurant for two of the three nights, they do an amazing steak that’s incredibly salty, I just love it. They don’t blink when I request no sides except the herbed butter. The bartender knows us, knows my drink, an un-sweet margarita.
Remembered to take a pic last year only after I’d eaten half of it
One fun thing is I made the coasters they use. They asked me to design an eco-friendly re-usable coaster a few years ago and so I did 
We’ll be staying at mom’s summer cabin, super rustic, but there’s an outdoor shower we love. In years past we’ve grilled the one night we don’t eat out but we might skip it this year. Not sure yet. The meat market sells a two-inch thick top grade ribeye for $50 lololol we’ve indulged in that before, cut it sideways into two one-inch thick pieces, absolutely fantastic. We’ll see.
beannoise
(Bean)
#45
I made a small batch of sort-of pemmican with some tallow and my dried ground beef.
This is very much an experiment and I got my tallow too hot when I originally rendered it. It has a smokey taste, so I added a little non-carnivore peanut butter powder. Weirdly, it works. It’s only about 6 oz for the whole batch, so I’m sure I’ll make use of it camping this weekend. The local grocery has lean eye of round on sale this week. I may pick some up for drying when it’s cooler. I already some kidney fat to render.
It was a very Monday Monday at work. I’ve felt off the last few days.
Lunch was leftover lamb burger and brisket. Dinner was more leftover brisket and some fat chunks from “pemmican”
Geezy56
(Geoffrey)
#47
Yes we will use any and all fat including the suet. With venison, because it’s so lean, we have to buy fat from the local butcher’s to add to it. I will sometimes add bacon to the venisonburger as well.
With the beef there is usually enough fat trimmings from other cuts to add to the sausage and burger.
When I have a processor handle mine I can’t guarantee where they get the fat from so more than likely it comes from grain finished beef.
LizinLowell
(Liz )
#48
well, they come with a ton of anxiety and doubt so I’m not sure you really want them haha 