Carnivores March into March :)

[Shinita]

I have read back. Sorry. I try not to come on my non-carni days. I plan to do one tomorrow though, I have meat now, not my usual pork but it should work if I do OMAD.

pmsf buns

After some experimenting with psmf breads (not always carnivore), I am back to my normal sponge cakes except I use more whites. They aren’t super firm but they are the best. Very good with a slice of dry sausage and optionally butter or cheese as well…

I have 12 sponge cake muffins in the freezer at the moment and I have 6 to eat in the next day. Very useful.
When I use my stand mixer, I don’t want to make only a few And they say eggs will double their price soon… Easter is coming too… And it’s very handy to have stuff in the freezer where I have some space… So I will store a lot of eggy things there

Actually, egg white sponge cakes are firm, mixing in the yolks, however gently changes it (it’s still nice and fluff but it deflates). I just don’t know how to eat those non-sweet (not like I tried it many times sweet but that’s a nice fluff. I wonder if I can figure out some tasty savory type, I like the texture very much…).

I probably could talk about this topic forever.

I made the scotch eggs yesterday morning. One of those is quite a good meal.

But they are but small frikadellers (if I translate our word to it as closest thing)! One is so little food! I should make some and figure out how much I need. This is a nice plan. Such a perfect food, meat and egg and fun/novelty!

One pot for fat that I toss, one pot of scraps for the 115 pound puppy.

Oh. I just eat, like, everything Except a few chewy pieces, the cats eat it. The fat is fun for me This is after a little heart though, I am not sure if I would get bored of that but probably not as I never eat much organ at once and I don’t eat heart often anyway. I like and need organ for variety but a little here and there is enough
I never throw out anything meat type food in general as everything is edible - except the biggest bones but I often make soup of those first And the cats gnaw on it a bit. When I had tallow, that was problematic but the cats and the chickadees ate that too.
I can eat 100% of pork heart but I need to ground some parts. I didn’t try it with beef as it was fun just fried and the cats need something too
Mmm, it was good. I had enough beef liver for a while but the heart, I would gladly eat some again! And it wasn’t so long ago I ate it…

Peeling soft boiled eggs is not for the faint of heart but read an article after decimating one, and now I’m an expert, lol.

I already reacted to your soft-boiled wonders but teach me master!!! And I will be grateful forever!
But how come the egg won’t get hard during the next phase I wonder…

Inflation will hit us all unfortunately but no matter what happens my meat will be part of my diet no way I could go back to sad

Big inflation is the norm here since forever but I brace myself for what comes in the near future, it probably won’t be pretty at all.
I can’t go back to even some keto/low-carb mix either, it’s just too carby. I wondered a tiny bit what can I do, not much but I wrote about it before I disappeared for some days… Chicken. Maybe. I dislike it so I probably can’t buy it, no matter the price. I just can’t bring myself to it though I probably could make it edible in small amounts but I so don’t wanna work on some meh food. Pork is as cheap as years before (HOW? IDK. beef went up a tiny bit, chicken thigh sales are nothing like in the past, we don’t even bat an eye if we saw vegs 30% more expensive than in the previous shopping trip but my pork is just where it was cool but I don’t think it will stay like this forever)… And eggs are okay still.
I calculated and Alvaro’s carby food is cheaper than his low-carb dishes (made by me) but he likes it, he is thriving on it and he gets satiated by it very well. If I eat carbs, it just results in eating more fat and the same amount of protein so it doesn’t help. And I feel worse.
If I want to spend as little as possible on food (while not wanting to off myself in my misery… not because food is bad, I am good an enjoying my food but I can’t handle feeling even more poor. though I suspect I wouldn’t be a happy camper on gluten and legumes. that’s the ultimate cheapest diet I can imagine, obviously with eggs and meat just less and different. even chicken could be tempting at some point but I actually like chicken liver and it’s one of the cheapest meats), I must eat meat and eggs. Yay
And do OMAD. I will try it tomorrow again. I like eating way too much but it’s not hedonistic to eat too much.
There are options, that’s good.

But the crazy thing is all my years of eating crap, I was never one to get headaches. Now they are my body’s preferred warning signal when I veer out of my lane.

Interesting! It was my body’s signal for everything. It wasn’t fun having headache basically every day as a kid… But it usually happened on the way home when I was tired and hungry and got solved in no time at home. But I have headache for everything. Too much sleep, too much stimuli, too much neon light, too little air (I think that’s rare, I go out a lot as I feel the need).
BUT if I eat unwell, I never get headaches. Or if I drink, no matter the amount Never had a hangover or it was just nausea. But that took some insane drinking, I was inexperienced first…
I get soft not unpleasant nudges now and if I keep eating carbs (and peanuts) in too big amounts for days (my body isn’t a princess especially when it is and I get a tiny sugar poisoning from 20g grapes… but I learned), slight bellyache and nausea. I stop there but I rarely reach that so it’s good. I am very pleased with it but it’s true that I am not as motivated not to stray as I would with headache and other unpleasantness. Oh well, I like it better this way. I am changing, hopefully in the right direction.

[Ketodaisy]

@Shinita yes bacon is definitely freezable! @Karen18 for sure find out if it would not work for your body!

Lion day. meal one and three was a roast, raw. Meal two was 2 beef ribs, some raw beef liver and bone broth jello.

[robintemplin]

Looks good. How do you cook your roast?

[Ketodaisy]

I don’t, I ate it raw

[robintemplin]

Whoa.
I mean Wow.
But, whoa… I just don’t think I have that in me!

[JJFiddle]

@Ketodaisy That’s a BIG roast! I do love raw beef. When I played at the Russian restaurant, one of the waiters would make me a tartare, so wonderful! But… that’s a BIG roast, lol
And also the liver. Has to be good for ya! I did try one of Mimsy’s dehydrated liver treats last week. I just lay the sliced beef liver on the dehydrator tray and keep the temp low for a raw dried result and of course she’s crazy about them. But, I wondered if she might have some competition if I started liking them too, lol

@Shinita I know, it seems improbable that the Scotch eggs could turn out so well! Nice runny yolks and cooked sausage, it’s really a delicacy to me. To peel soft boiled eggs, you plunge the hot eggs into an ice bath to stop the cooking, then whack each egg all over lightly with the back of a spoon until the entire egg shell is covered with tiny cracks. Then, starting at the top of the egg, peel in a spiral around the egg till you get to the bottom end. It may also help to cook them to a medium doneness so the white won’t dissolve.
To wrap the eggs, cut a pound of ground pork sausage into 8 pieces. Make a pancake about the size of your palm, place the egg on it, cover with another pancake of sausage, seal the edges. Then roll in pork rind dust (I use a blender to grind the pork rinds). The first time I made them I forgot the pork rinds, and they were still good.
I use the air fryer at 375 degrees F for 15 minutes but you could also bake them in an oven, turning once, for 25 minutes at 400 F.
Let me know how they come out!

This morning, I had one of the Scotch eggs (easy breakfast!) microwaved for a minute. I taught early and baked another meat loaf with 2 lbs hamburger and 3 eggs, while teaching. Left it in the oven for a few hours after turning it off, then later packaged it up for travel.
For lunch we were having a “light” lunch so mine was maybe 2 eggs, probably less, scrambled, gave him the rest along with a pkg of bacon I bought and then realized was peppered…he had all the trimmings and complained the meal was too large but mine was perfect.
But a couple hours later I was hungry, got that meatloaf out and ate a couple nice slices.

So travel will be easy! I don’t know what I was so worried about. No way I’ll eat everything I’m taking along, so I’ll be set for a couple days after we get back to VA!

[Shinita]

But… Isn’t it a roast because it’s roasted…? I am confused.

Even if I forget I fry/roast the hell out of nearly everything and don’t touch raw meat (except pickled or in Japanese restaurants though I would try a steak tartare at a good place if I could… it seems beef is different. I never would touch raw pork. but it’s raw meat, it’s not super safe ever…)… Eating a big slab of meat raw… I doubt I would enjoy it!

Eating 10 eggs raw, on the other hand sounds perfectly normal to me (I just would add more yolks to overpower the avidin). I never do that, it’s usually just raw yolks or a few raw whites, not more but it sounds nice (whites must be whipped though).

But if I lived at a place where I couldn’t avoid raw meat, I would get over it, I am sure.

@JJFiddle: I will try. I used the cold bath and crack method before, it didn’t work but I never have ice (I had that time but possibly not enough) and anyway, even with the same method some eggs are more cooperative than others…

ground pork sausage

I need to translate it to normal meat but I can do it. I made sausage before, after all.
How fatty is your sausage? I don’t plan to add extra fat, I never need the usual fattiness of sausage. I just want the spice and other things, fat is needed but not the insane amounts they use here.
Now I wonder how fatty sausages in other countries are… Of course we have dry and soft and various ones… But all are pretty fatty I think, maybe not the most watery ones I don’t really use…
Is there a thing as lean scotch egg? As I have a lean cut now and if I don’t add fat (but it would be hard not to add yolks, egg just need to be in everything it doesn’t matter it’s inside too), it will be pretty lean… Oh, it must be nice still. I shouldn’t overthink it just doing it. But what if I mix a little bacon into it…?

I am a bit wary about my hand skills, I wasn’t so good at making dumplings either…

I don’t have pork rinds, they are very expensive and not tempting, I never could bring myself to try a lil package Yep, I thought it works without, great!

Thanks for the help, I will try it very, very soon.
And sure, I will bring photos and detailed review! I am certain Alvaro will enjoy them too, it’s always nice not to cook for him separately especially when I am pretty much determined in a carnivore month. Or almost. I will be happy with 28 days at this point…

I decided to wrap up my experiments or rather postponing them and use leftover stuff for something else… So I start carnivore tomorrow. We have that protein rich low-carb dish Alvaro probably can’t finish and it’s very helpful for me now that I don’t have pork. But I get it out of the freezer today. I need good planning as hungry me in an emergency isn’t very disciplined or even resourceful. I just forget about some options. Determination helps a lot but it’s not enough, I always need to have enough food to eat before I take the first type. IDK why I can’t remember this all the time. Alvaro does it so perfectly. Even when starving, he refuses to taste anything unless he has a full meal in front of him (or there is a very serious promise for the near future. poor thing sometimes needs to wait 5 minutes for the dessert and that’s not nice when hungry. his desserts aren’t just fun and joy, they are very needed to satiate hunger. I am the same in needing a lot of food at once or else things get way worse but I need a bigger amount, usually. And more variety so the safe amount of food, including emergency food in cans or in the freezer is way bigger for me).
So I make lists and everything. And put roasts into the freezer when I can. I need to buy meat for it first, my tiny slab will be gobbled up in days on carnivore, even Alvaro will help.

For lunch we were having a “light” lunch so mine was maybe 2 eggs, probably less, scrambled

Oh my you folks with your bird portions It’s very interesting to try to imagine it working for someone, I never knew such people or I didn’t notice (Mom surely ate less than me but it still was kind of normal from my viewpoint. and I have no idea what, when and how much my aunt eats as I never see her eating when I am at her place for days. there are 3 meals only for us - though I refuse breakfast every time, telling her I never eat breakfast but she never learns. Mealtimes are social family things here so IDK why she is so special, maybe she dislike eating with others? But she did when I was a kid and we were there in bigger numbers… and I got yelled at due to eating only 2 portions from every fatty, carby course… This is the bane of many Hungarian kids I suppose, you may be a huge overeater and it’s still not enough for your grandmas/aunts. If you grow up, there comes something similar with booze… We aren’t one of the top alcoholic(?) country for no reason, people do it all the time and I have heard saying no is extremely tricky. Of course I am great at saying no, the more shocked others are, the better I need my fun, I am a hedonist. Not like I often refused booze but I never knew many people and my aunt never was into it. or Mom. or Grandma. Mine was a fine family without alcoholics). I decided to start every (first) meal with scrambled eggs from 6 eggs (normal, about 52g each, they are 63g with shell) for a while (to keep things not so very complicated and annoying), followed by some meat and other egg dishes, keeping much other, interesting food at hand… Satiating my hunger isn’t always a trivial job, to put it lightly. I can’t just eat a lot from the same dish, I get bored.

Sorry I wrote too much again. WHY I have this many thoughts after all these years I don’t know.

[Ketodaisy]

“But… Isn’t it a roast because it’s roasted”
The cut of meat is called a roast

[Fangs]

wonderful meat pics on the thread!!

@Ketodaisy
my steak is practically raw when I flash fry them, I haven’t gone all in just cutting one up raw but I have eaten parts raw for sure and I have to say I gravitate toward that more now. Took me a while to want more raw on this lifestyle but I think in the end many of us carnivores start to want more rare and more rare til that day we just eat it raw and enjoy it Cool!

------------------------simple day. Got a NY Strip steak along with a thick cut pork chop to eat up later. I defrosted a lb. of bacon, might jump on that also.

again, just keeping food extremely simple and easy here which suits me the best. Hit a nice sale on some frozen jumbo shrimp. Time to eat some of those again, always loved a surf and turf.

Rock on March ZC

[FrankoBear]

Bit of a work day. Standard feeding timing of breakfast after noon. No bacon available. But I had smoked Atlantic salmon. Eggs have been found. 3 pasture raised chicken eggs, the autumn yolks are richer in colour. I cooked the eggs in tallow from last night’s 750g Cattleman’s steak that was baked with some butter. I had some full fat unsweetened Greek yoghurt last night, 2 tablespoons. I usually add a tablespoon of yoghurt to my Labrador’s ground beef and egg dinner, so I snaffled some for myself. It tasted nice.

I agree with @Ketodaisy and @Fangs that the less cooked beef is the better it tastes in my experience. But I think I favour cooked beef fat. I am for hot plate heat sealing the exposed meat surfaces to remove excess bacteria. At veterinary school in microbiology class we swabbed and plated out samples from steaks. There were more bacterial colonies from the exposed to air surfaces. With swabs taken by sterile scalpel cut from inside a steak being pretty much sterile. We eat and ingest a lot of bacteria, fungus, and viruses daily. See yoghurt feed above. So, even if raw meat has some surface bacteria, it might not be pathogenic. Probably not a good idea to eat raw meat if pregnant or immune compromised, though. If healthy, it is probably a probiotic. That said, I like eating raw ground beef, and that is a much higher risk for food poisoning than steak cuts or roast.

I really like this speaker’s voice.

She has some carnivore discussions on her podcast. Like this:

[Shinita]

I have problems with not fully healthy meat, worm eggs and harmful bacteria that doesn’t survive cooking but too tough for my immune system to handle it. And who knows what happened to the meat until it reached me, too… The latter is less problematic for the farm beef, they butcher it, put it into bags and we pick it up soon enough… I expect a more than average care from those people anyway…
As time passes more problems emerge but I expect remotely proper cooling and handling… But who knows, it’s still safer the cook the hell out of it :D. I like stews and roasts…

I pretty much trust my immune system, I am just aware it has limits and better to be safe than sorry especially when I feel about zero desire to eat raw meat while I love it well-cooked…

Maybe eventually I learn more about this, I merely wonder sometimes but never dive deep enough as I won’t eat raw meat anyway. I am a bad one. I should shut up about that if I don’t know enough.

[Karen18]

@Ketodaisy I thought the same as @Shinita regarding the 'roast. It’s called a joint or roasting joint or just whatever part 9f the cow it has come from like sirloin rump etc. I like steak tartar but don’t think I could eat a whole joint of meat raw.

@Fangs my steaks are usually just shown the pan. But I do prefer hot meat after all.

A bit late getting to sleep last night and then a bit 9f tossing and turning and trips to the loo. I don’t aways want to have a wee but will squeeze one out as I am so sure 8 won’t be able to get back to sleep otherwise. I know if I don’t go to the loo when I wake up (cos I am sure thats why I have woken up) I will definitely need to go at some time and am sure I will sleep longer if I get up and have a try bit of a never ending circle really me thinks. I need to go about 7.30 and knew I had another hour before getting up, I wouldn’t have got back to sleep had I not gone and then blow me I slept till just after 9am! My fitbit tells me i had about 8 hours after all that.

Did my stair runs but still felt a bit tired, no CF today as I couldn’t book into the class, it was full which probably was best. I am booked on tomorrow’s class.

So I haven’t done much today. I put one of my baby greenhouse up last night and put the other one up this morning… so not an entirely lazy day, but lazy enough . So glad I do the stair running else I would end up feeling so lethargic.
I didn’t have the eggs last night I ended up having a couple of slices of h which I didn’t enjoy as it was far too salty.

Today I had brunch about midday.
1 cold cooked chicken leg, thigh, and wing and they left er lamb in the pack from yesterday looked a bit sad so I cooked them up too.

Dinner, I slow cooked one of the pork ribs… oh heavens to mergatrode, it was a flippin big rack of ribs! I couldn’t get through it all but did have a wee bit more off the top an hour or so later. I also had 2 scrambled duck eggs because I fancied them certainly was hungry for them. They were tasty though.

It has gone quite cold again here and we’re in for a few days of cold wet weather although the rain is being a bit reluctant to fall today… that won’t last though. Supposed to have frosty mornings too so I have put my geraniums in my baby greenhouse. Hopefully they will survive. A weather predictor who is always right says not to put plants out till after May 21st! Apparently we’re in for a very wet April may and June before much warmer weather in july!

[coopdawg]

Like. For the first time ever, I let myself grace the corridors of a local ‘Iceland’ store.

I’m glad I did. Procured some great whole food, at budget price.

There is plenty of crap at that store, but I have to say there is some good stuff also, for the person in th3e know.

[coopdawg]

Ooops. For some reason my first post never registered.

I’m used to this.

[Ketodaisy]

@karen18 “I thought the same as @Shinita regarding the 'roast.”
We call the actual cut a roast

[JJFiddle]

@Shinita I looked up ground pork sausage, I assume most mainstream brands are similar: 3.5 ounces (100 grams) of pork sausage contains approximately ( 2 ): Calories: 268. Fat: 18 grams . Saturated fat: 7 grams.
Plus in an air fryer or even in an oven, a lot of the fat is lost. I do think there’s still lots in there though because it is SO filling! But the eggs also have 6g fat in the yolk, and that’s not going anywhere!

Tomorrow’s the big travel day #1, I think I’ve overthought it a little. Cooked bacon yesterday but it turned out to be the peppery kind so I bagged that for hubby and did another pkg for me this morning.
There are 4 soft boiled eggs and a pound of ground sausage waiting to be worked into scotch eggs. Before carni we were both basically OMAD except for a small snack at night to help with sleep; since I started carnivore I seem to want a midmorning small meal and a midafternoon meal, and very little at night, maybe an oz of cheese. So these scotch eggs make things easier. I only tried them for the first time last week - and I only need 1 to be “comfortably stuffed,” as Dr. Berry says.
I sous vided a pork tenderloin for lunch at 130 degrees for 2 hours and then seared it. Pretty rare, but in traveling with the rest of it, I know I’ll want to microwave slices so it’s better to start rarer and then add heat. Because you can’t UNcook it.
@FrankoBear I know you’re right about bacteria, I think it has to do with the stomach pH and capability of handling that bacteria. I just read that humans’ pH is between 1-2, nearly acidic as a scavenger’s stomach! I have usually been able to handle raw meat; but it’s always been “sinky” food - food you sneak standing over the sink and don’t count toward your regular meal! ha

[Ketodaisy]

meal one was burger patties and beef bacon. Also bone broth jello (not pictured). Meal two was beef ribs and raw beef liver.

[robintemplin]

Dang, those ribs!

[Shinita]

Yay for baby greenhouse!

I cleared out a planter outside (and digged a bit, I still haven’t finished the tiny vegetable garden for reasons but I am close), 3 of them are full with some onions we keep for decoration (they have nice purple flower and I have no idea what kind of onions or whatever they like. they taste and smell like onion but they are mostly leaves. and flowers when the time comes, I already see buds!), I like them but not that many and I want flowers in one planter (one is for the pansies since years), it will look nice (except the planters are horribly ugly and one is crumbling), 2 onion planters and 2 proper flower planters right next to the stairs in the garden. The seeds should be sown in April/May in warm weather so I won’t do it now, right before the frosts and 6C as maximum… I need another 50L soil, the first bag didn’t last long.
The flower is called… Oh my god… Eschscholzia. I never had it before. And have no idea how to pronounce it… The Hungarian name is cuckoo poppy :). Poppies are cool. But I am with flowers like with fruits: I find most of them cool. (Is it 20th century to say cool? I wonder sometimes. Oh well I am from the 20th century.)

Finally I am back to carnivore, I am pretty determined and feel WAY less than zero desire to eat something else right now. It should last for a while and hopefully I won’t get bored of my food this time.

I wanted to add photos before I comment again but well, it didn’t happen. I have some flower shots I should do something about… And my pansies are beautiful, they break new and new records at flowers blooming at the same time They came with 3, maybe? And now they have 4-7! I like this about these cute, smaller flowered pansies. My first one was like this and it was flowers absolutely everywhere at some point. It’s not easy to find a low-maintenance flower that gets way prettier after buying despite buying them flowering and being super tempting. To me. I love pansies a lot and so many variety, I barely could choose only 4!
I will be enthusiastic about them for MONTHS. Best value/price ratio ever. They barely cost anything and give me so, so much joy!

@JJFiddle: I looked them up, sausages here have 24-48g fat per 100g.
I don’t have such a concept of filling, it’s foreign to me, it’s some magic people talk about and I can’t have :). I need calories, among others for satiation. No matter what the item is, my (at least first) meal can’t be low-cal.
I don’t like too much fat rendered out (sometimes my biscuit experiments freak me out) but it can’t be too bad and I will use leaner meat this time anyway. I just hope it won’t be too lean…
Oh, you did OMAD? It’s surprising considering you find 1-2 eggs (even if they are scotch) satiating now… Theoretically OMAD is super logical to me but I always have difficulties eventually as the “long” fasting periods diminish my mealsize. 2 meals are too much, 1 is too little… No wonder I often do OMAD and some bites around it…

but it’s always been “sinky” food - food you sneak standing over the sink and don’t count toward your regular meal! ha

This is a very new concept to me
Sinky

[SecondBreakfast]

The return to carnivoreland has been magnificient. Discovered how to make carnivore chips and dip…
Fry a couple pounds of bacon up- nice and crispy.
WHile that’s cooking, chop up a few hardboiled eggs.
Add in an enormous amount of nice eggy mayo and a little vinegar. mix well.
grab the bacon and voila!