What do you use it for? I bought a decent (i.e. not small) amount of it once and I don’t know what to use it for… I have it in my own sausage spice mix but only a little bit and I rarely use spices anyway My SO doesn’t even like it… I am sure there are uses where I would love it but it’s an exotic spice here, we don’t have it since long… Maybe I should google recipes but I probably would find non-carni ones… Maybe you can help me out a bit…? I probably could put it into my scrambled eggs but I rarely eat any and then I put pork into it… I think it must be nice in an egg stew…
Garlic is something I liked but only ate it in a few dishes - then carnivore came and I realized I hate it even on roasts Hungarian recipes (the ones I read online, not the ones Mom made…) typically have onion and garlic, I don’t know why. I always skip it, onion is more than enough! And I drastically reduce the onion too in stews… Some people have stews where the food is half meat, half vegs (and Hungarian stews typically aren’t full with various vegs, just a few for flavor!)! My stew is almost only meat but that’s how it’s best…
I don’t enter it but pork is definitely my fav. I couldn’t live exclusively on it, not even for 2 days but to make it my main food item by far? I can do that. I hope that works nutritionally longer term too… Not like I will keep it up for very long any time soon… Maybe ever… I don’t know what the future brings just that my body is very clear about liking little plant matter on most days. (It probably likes very little to none on all days but let’s be realistic, I eat other things now and then and it doesn’t complain if I don’t go very far.)
I had to google here, wow, pork chop is really fatty a bit! I didn’t know as we don’t have this cut (at least I never saw it). We have pork loin (we used to have 2 kinds when I was a kid, where did it go I don’t know, we have one now) and that is a very lean cut, normally. As slabs are extremely varied, once I had a super fatty one! But it’s usually a very very lean meat with some amount of fat layer on it, usually little, sometimes more, the trimmed kind is special, rare and more expensive. I remember that the 2 kinds from my childhood were pretty lean. But it was long ago, I went vegetarian at 17 and even Mom stopped eating meat from that time on (we had little even before and she kept pork fat for herself)…
My fav is some perfectly fatty marbled pork chuck! Usually pan fried in slices, so good! And unnecessary fatty for me at this point but it’s lovely to eat. Some chuck, some green ham, great combo for me.
I definitely prefer legs when it comes to chicken but the great duck sales are for whole ducks. And there is some charm in roasting a whole duck I guess…? Though I never did that with a bird and I have read about problems because the white and dark meats need something different…? We don’t even have these terms for the different parts but indeed, there is difference in looks and texture… But why pork don’t have this when it has light and dark parts too? It’s much more apparent than in chicken… Maybe because they are fine with the same treatment? Oh pork is great, so very tender and easy to cook! At least the not super lean kind but if I could make super good chicken breast (I always disliked that part, indeed, it is too lean but it’s so very great when done right… that is one rare dish I use some garlic for), I am confident I can make any soft lean meat good (the chewy ones may be trickier but I could always mince them…). Even my seitan tastes good and that’s a smaller miracle as gluten has a mild bad and no good flavors. But it’s a MILD bad one, nothing where some good lard, lots of soy sauce and my sausage spice mix couldn’t help with. If the mix is place, it’s far from being spicy enough. Pork only needs some salt and time in the oven/pan. And being at least a bit fatty. Pork is so easy. I used to get bored of it for years though. Now it only happens if I am not so pleased with my cut (shoulder with some not great tasting fat, it never was my fav cut but it’s worse nowadays, I don’t know what happened… or I have only very lean pork, that doesn’t work in bigger amounts either) or if I neglect variety. But I have much more experience than years ago and my taste have changed too. Not very much but enough.
Oh we have both a few times every year! But give me some more time and I can say this about beef… I eat almost no ruminant meat (too expensive, not available, chewy too and I really, really love pork) and if I eat some, that must be the cheapest cut possible (not counting organs) and that’s deer, more tempting than beef… But they are pretty close.
Sometimes I white here about not even seeing mutton anywhere Or it’s extremely expensive. But usually I don’t see it at all. It never was very available but I could find it somewhere… It just disappeared. One day I get determined and start to search for it very, very seriously. I can’t imagine it’s impossible to buy it. It’s not exotic, it’s normal!
But I am actually fine without them. I just have very fond memories about the meat. Especially the Racka (beautiful sheep, I have a skull on the wall! stunning horns) meat from the beef farm. They had mutton once. Goat once. Well, it is a beef farm but they butcher cattle very rarely too, a few times a year and it runs out in hours (maybe 1-2 days if you accept any cut). It was more in the past.
I had that a few times but no energy. I am sure some people just have some bad “luck” with it. It could be much worse, it’s not like I am super enervated all the time but I am definitely not energetic often. Never were, except maybe as a kid but that’s different… And maybe I just was busy, not particularly energetic? But I wasn’t low energy. Just lazy a bit but I could do things if determined (or “pulled”. Mom was good at it, she said to do things and I went and did. to an extent but she wasn’t a slave driver. that was Grandma when she visited her old house we used as a vacation home, Mom was so exhausted afterwards and she was very hard-working herself especially compared to me. Grandma was totally sweet normally but she was pretty driven on those one week visits. she didn’t even often tell us to do the work, she just decided it must be done and she was old so of course we did it. and she had some difficult ideas)
More energy from some more carbs? I don’t have that either. It may be good as I would be tempted… I really would love more energy. But carbs are better at lowering it. If it’s a short time and not high-carb yet, they are usually neutral energy wise.
Oh my, is that a thing? Maybe I have heard about it, I am not sure…
If skipping it seems to help, that’s the way! I hope you can substitute it with something if you miss it… (I totally should substitute coffee with water already, it came back and don’t seem to leave again, I need some determined push. I don’t have much but still, some. But I will run out of it soon if I keep drinking it…)
IDK what is the first but they sounds like rabbit food to me Never liked green stuff much. Chamomile is pretty but always disliked its tea. I always preferred proper tea leaves (not green tea if possible but add jasmine or something other fun extra and I accept it). And sometimes fruit teas (not the ones with a lot of sweet fruit pieces. I don’t like my tea sweet except when nostalgia hits here and then). If I can just drink tea, any kind I like and I can quit coffee, I will be fine with it… But it’s usually plain, weak black tea anyway.
Yay! Even if it’s just a step, one should appreciate it and it does sound hopeful for the future!