Carnivores March into March :)

[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!

[Azi]

@Karen18 strange even in nz for me a roast is a roast whether it be a roast of pork, roast of beef, roast of mutton, it’s just a slab of meat you roast…I mean a leg of lamb maybe the only thing we used the difference in saying leg wise .

I can eat some of the fat cut up raw and my meat is getting rarer as I go but yeah so far I’m still cooking all my meat…
I love the fat on my steaks cooked or the crackling of the pork.

[Fangs]

@JJFiddle
Sinky food…omg too funny! Safe travels!!

@SecondBreakfast
glad you are doing magnificent! nice Carni chip and dip! We always find a way

@Ketodaisy, I just can’t find beef bacon around me but the other day I found ‘beef sausage’ bulk packed and darn near had it in my buggy to try it but then I said nope. I could see all those flecks of sausage spices, like sage and more in it and thought, damn but they loaded it up so I passed on it. Local made at the little smokehouse store but in the end, I thought, eh, maybe one day, but not today.

@Karen18
oh yea, I was hot only meats. No doubt about that for me for a very long time til I started ‘liking’ certain things cold. Like I love cold chicken with no issues and started liking cold pork chops…leftovers from the fridg but things like burger I still need hot and fresh. And I love melty fat on hot meat. yum, beats any cold fat intake

-----------------fast post this morning. have to get ready to hit road early. tax accountant day ugh

have 1 NY Strip steak to finish off and then have 2 chicken breasts.
might stop at store for quick run in on way home, a store I never shop farther out…might be interesting to fast check their meat dept…hmm, might come home with something interesting? we shall see

March 31…and oh so close to a new month for all of us ZC’ers!! Cool

[Karen18]

Hahah not heard of some of those, I will need to Google again

[SecondBreakfast]

@Fangs The ONLY place I’ve found beef bacon is at Walmart. It was on the tippy top shelf next to the turkey bacon. I gotta say, of all the bacons I’ve tried, that one is the most unctious. It is rich and delectable. Very thinly sliced, so it cooks quick.

Been on a work-bee lately. Since cleaning up and staying carnivore, energy level is much higher and I’m not getting so flipping tired after these long days. Yesterday was a bit more stressful. My youngest son (25) rolled his car while driving to work. We’ve had some awful weather as of late. (lost power from an ice storm last week), but the ice and wet snow blast yesterday got him. He wasn’t able to really sort out what exactly happened, but a couple fellows pulled over, got him out of his car, and were able to flip it back on its wheels, albeit in wet deep snow. His adreneline kicked in, so he felt no pain. Today will be different though. He knows he hit his head and his ribs. I’ve got him taking ibuprofen every 6 hours or so, to help ease what’s coming. His car needs A LOT of work. Its not totaled, but at the very least- a new door. He did not have his seatbelt on either. If he hadn’t hit his head, I’d have smacked it when I got there. (Had to bring shovels and tow ropes to get him out.) Then, went to work. THAT was a long day, but, all is fine now.

Food prices are skyrocketing around here. $5 for a little pack of hotdogs. $4 for a gal of milk. $3 for a dozen eggs. Butter is $5/lb. (We usually get butter at Aldi’s, which is about half that price- but, have to travel a few hours to get to Aldi.) Can’t get any more baby chicks at our tractor supply - they sold out and they’re on order now. I ended up with 16, and one got mashed while sleeping. So, got 15 little fluffies in my basement now. They grow fast. =) The way the weather is going here, the chicks will still be in our basement for awhile- might even be laying eggs there! That would be nice- wouldn’t have to trot through the snow to get them! LOL!

Well. Gotta get moving and head off to work. Friday is the day off. Work Sat and Sun, off Mon. Then have ANOTHER 7 day stretch. Hoping now that the carnivore mojo is at work, I won’t be wiped out by day 7.

Have a blessed day all!

[Shinita]

RAIN!!! It’s a bit dark today but we had plenty of rain! Some of my daffodils lay down, oh well.

I like hot melty and cold nice fat alike.

Lunchtime passed, I wasn’t fully satiated and had broth so I had that The turkey bones made a very nice one, I was surprised

Alvaro brought home 120 eggs today. The price started to go up but not very seriously yet… I will put much into the freezer, buy more and then I will experiment with meaty and eggy days and see what happens. I will calculate costs too.

[Shinita]

$3 for a dozen eggs. Butter is $5/lb.

A lot of calculating but I did it
Eggs (the type I eat so well-kept) went from $1.6 to $2 but it’s just the beginning. I will try to eat more meat…
Butter on the best sale months ago was around $2.7, then it suddenly became $4 and no idea what it does know, it doesn’t matter, it was too expensive for me in the very beginning as I have other great options (at least one, farm lard, that’s cheap). I always will use butter here and there but very rarely and only grams. It just doesn’t worth it for me (and I must minimize my fat intake anyway).

Well I still can buy nice meat around/below $1 (for lbs) and pork for $1.6, I wonder when it will go up, it truly doesn’t seem to do it since YEARS and it’s very odd as our yearly inflation is always very high. Beef leg went up like 20% since I watch it (1-1.5 years?), that’s very subtle too.

I really don’t understand why poor people doesn’t just eat meat here… And there is meat way below what I buy… Only chicken frame but still, it’s half meat and nice for soups! That’s the traditional poor pensioner meat and now it has a cap on its price for the unforeseeable future. (Old ones are an important voting base for the current government.)

Apropos voting. We will have it Sunday. It will be interesting. There is so much BS in the radio about it… But the voting for the anti-LGBTQ+ law (they call it child protection), that’s a total joke, half of the questions make no sense. But I can’t just stay away and not vote properly for the remaining 2 questions… Stupid and gullible ones surely will just do what they are told… I know we can’t win but at least we put up a fight. It’s a Hungarian thing to do, we rebelled a lot during our history (we were oppressed a lot).

[Karen18]

Blimey lots to read today and then another post just after I had replied to one… coming in thick n fast lol!

@JJFiddle wouldn’t minced (ground) pork beef or lamb be better than the sausage meat. I have been reading up on sausages and they have so much added extras, even the sausage meat including nitrates and nitrates have an association with cancer!

I love the term ‘slinky’ too…

@Ketodaisy loving your foody pics

@Shinita can’t believe how everything in the garden has had a spurt on growth with all the recent warm weather intermingled with the rain. We’re always in and out of rain but today we have had a snow blizzard thus morning and flurries of snow since. Not laid thankfully but the wind chill is brrrrrr!

@Azi I never buy a lump of meat that says roast joint. I like to know what part if the animal it comes from. I never rely on the cooking instruction on the packaging so I need to know to know how to cook it. I don’t like some cuts as no matter they’re cooked they are still too dry for my liking. I also love the fat and crackling which I might add I have become an e pert at getting crispy and crunchy without being teeth breaking

@Fangs I read every label for stuff that isn’t pure meat n eggs. Those sausages have a lot yo answer for. I still have a few packs left in my freezer that I may be sending Sians way. They make me bloat and looking at what is in it its no wonder! I used yo prefer cold chicken to hot Lthough I do still like it, I haven’t gone off it completely but I feel I need hot food. I don’t have any excess fat on my bones and have problems with circulation so feel the cold a lot more these days. Probably why I drink so many hot drinks including hot water till summer when the hotter days are truly with us.

@SecondBreakfast Good Lord, so glad your son is okay and walked from his car. He may need watching closely for a couple of days. Thank the Lord its law to wear seatbelts here in UK. Maybe he will think twice before getting behind the wheel and wear one in future. This was maybe a wake up call for him. I hope so and pray he learns from it.

Well a pretty good night’s sleep, jus a few wee trips but back to sleep after returning to bed. Woke up before my alarm this morning. The mornings are a bit darker with having sprung forward an hour and with a gloomy day like yesterday its easy to lay in. This morning was bright and sunny and deceptive lol did my stair runs and then walked out to my car to go to CrossFit and there was a snow blizzard going on … whats that all about. I thought bugger they will keep us inside to use rower instead of running outside which was on the cards but that sun came out just in time. Flipping freezing though!

phew I thought I had just lost what I’d written so far! Scary!

Feeling really good and managed to stay ahead of the class but as I came back in the box after last run the guys who were behind me were walking in and finished​:thinking: i was sure they had finished in 9 rounds and not 10 but they all said I had done an extra round so I had done 11 lol! The guy who had judged my games was doing it and said he was getting used to me doing extra … he said extra burpees, extra jumps and extra rounds and laughed. was done before time cap and actually felt I could have carried on for another few rounds! Didn’t even really feel out of puff. Sure the stair runs are the key they really get my body warmed up and prepped for the workout at CF.

I picked up some bits for my friend Raymond and took them over and then came home and at 1.30pm had brunch which was the other cold cooked chicken leg, thigh and a bit if a wing … no idea where the other part of that went but it wasn’t on the chick! Then followed that with a couple of scarmbly duck eggs. Its strange but when I scramble chicken eggs in exactly the same way as the duck eggs there is always residue stuck to the sides and bottom of pan and when I get the cooked eggs out of the pan I have to scrape and scrape to ge it all out and I never over cook it but with the duck eggs they seem more lubricated and slide out beautifully with very little or no residue stuck to the pan! Must be something in those duck eggs maybe a different diet?? I am sure someone on here will know save me googleing it!

Don’t the duck eggs look great

[Shinita]

Don’t the duck eggs look great

They look like normal eggs to me, honestly Pretty, sure but my chicken eggs are like that
And my pan is awesome, nothing sticks since months, I am in heaven when frying All my pans quickly lost this awesomeness but they were otherwise fully working so I suffered with them a bit… I am often lazy not to put the eggs right into the pan and with this I can do it… (I haven’t met a bad egg since years when one egg lady died. she probably didn’t find them all in time. it was still super rare, I just had to crack all eggs separately… or give some eggs to the cats, it almost never was super bad just a tiny bit so they ate it up without problems.)

Mmmm, eggs. I will soon go and make my 6-egg scrambled eggs

[Karen18]

Haha I was referring to how big and beautiful they were but maybe the photo doesn’t really show that, no matter. I should have said that the pan I scramble the eggs in is not a non stick. It is one of my oldest pans. When I was an army wife back in the early eighties the army decided to sell the stuff they ‘loaned’ us married folks to get us started in our married quarters. I bought a few pans , towels, and other stuff and still have most of what I bought back then. It was such great quality stuff, my towels are still good and a bright white. How about that for 45 years plus! So I like to use this particular pan for scrambly eggs, it is nice and thick and the heat is conducted well. My non stick pans never last long!

[Naghite]

Still trying new foods. Here is my breakfast - I expected the seal meat to be fattier, but turns out seal is delicious. I diced it and fried in ghee along with the small bit of beef spleen. Should have cooked it with a ribeye instead of the heart.

[Shinita]

@Karen18: Wow! I have some ancient pots, heat resistent glass dishes too, they work well but everything else… They just can’t last long I need to buy new pans in every few years. But this one is pretty stubborn at being new for a long time.

@Naghite: I live through you a bit I love trying out new things but my options are limited. But I still have some nice variety so it’s good. But you bring a very special new color to the palette of this thread - like everyone, actually… I like this place.

The focus could be better, oh well. I ate about this today:

I usually make a shot and partially eat something else but I had not many options and these are good… I got satiated quickly but I was in the kitchen for 85 minutes (I resumed painting rocks and Alvaro came too and we talked…) and eventually I ate nearly everything. And another egg milk and a mouthful of sour cream (IDK if that made me hungry but I felt the need to finish my turkey right afterwards).

Turkey with its separately fried skin (still had not okay parts but I have cats), scrambled eggs (6 eggs), sponge cakes, dry sausage (I didn’t eat it all) and egg milk in my skull goblet. Knowing me, it’s very obvious I eventually added coffee but one coffee for my single meal? It was a good day.

Vaguely 1800 kcal and 900 HUF (we are both mildly impressed). That’s about $2.7 or 3.6 Australian dollars. I am sure I spent more money on my food lately but I never calculated it.
Well it was easy, first day, I like eggs, turkey is cheap and eggs too…
The egg lady has eggs so we will have zillion eggs I bake more sponge cakes and store them in the freezer

Alvaro is still very adamant about not buying stuff if possible. Poor thing faces life without his usual raw vegs but maybe he realizes like I did that it’s very easy to live with only a weeeeee bit or even without any for a while. Vegetables fit to eat raw are super expensive and they are mostly just water, many are tasteless… Daikons are great but the rest… Cucumber is basically expensive semi-solid water and it costs more than my pork!

But this is over next weekend so we go shopping ~. I plan to fill my freezer completely. Maybe we get out the brisket, it has an odd shape, makes packing harder

I made much more broth! Poor already used bones got even more water so I added meat but I have fish puree concentrate for too thin soups anyway. I tasted it, it will do Poached eggs always help too.

Tomorrow will be the day when I make 8 scotch eggs. I think I go with my bacon idea to add fat to my lean meat.