We can get a bunch of other problems from it but well, this is life and harmful bacteria and viruses are everywhere…
Not like I ever cared, my trust in my immune system and guardian angel is just too high and the risks are super low…
I am significantly more paranoid about raw meat. If I tried raw meat, that surely won’t be using some common store-bought stuff. I can get very fresh beef and sometimes other meat from the farm, they butcher the animal and quickly sell it to people who knew about it since days or weeks and ordered it. I trust them enough anyway so the animals aren’t sick - but still may carry something that didn’t turn up… I feel safer and I am safer if I don’t eat it raw. I have no idea about the actual risks though.
And I wanna try tatar beefsteak one day
And eating raw minced meat from a normal supermarket, packaged days before is the height of recklessness. People here teach their kids that we shouldn’t even buy such things, maybe if we see the grounding process but no, who knows what was in the machine? Everyone should make the grounding at home. IDK if it’s still the case now but when I was a kid, Mom never bought mince meat and tought me not to do it. I heard it later from others online too.
As I didn’t even buy meat, it wasn’t important… But then I started to eat meat. I rarely eat ground meat but when I do, it’s super quick and easy to ground it myself and I only use a little and wouldn’t burden the planet with a plastic tray. I get my 1.5-3kg slab, cut off a piece and use that.
I started cooking at 7:30am today Sometimes I do that, my morning state is so useless and I like to be in the kitchen.
(By the way I am on coffee again but I am slowly collecting the determination to stop it… But this is my NEW Australian coffee… And Alvaro eats exotic sweets every day. And I have more important things to focus on. But I will go back.)
I have fried chicken liver, this time with a tiny onion as I have problems with eating more than 1-2 bites from it and maybe it helps. And I have fried onion in the freezer since too long and I open the door and 12 tiny box wants to fall off, I wanna use it up. It goes surprisingly slowly, I gets farther and farther from this thing, too sweet and unnecessary in most cases. I planned to give it to Alv for the rabbit dish but I forgot. I always ate fried liver with lots of onions in my distant past, I started that after carnivore too but quickly stopped. But liver got more boring. But it adds variety…? I use it more and more rarely and well, it’s FINE not to eat the 500g in 5 days or something, I have a freezer But if I mix it with meat, that is nice (not something I specifically want but it raises its edibility to okay levels), maybe I will do it later.
I would love to eat some nice liver. Rabbit (without the apple flavor, please… even the lard that the fried rabbit liver left behind was VERY apple-y and it’s interesting but mildly disturbing… it was an interesting experience, now I don’t want it again), beef, so the not bitter ones… And the kinds I never tried.
Liver is the thing I wouldn’t touch raw either. I think Alvaro had raw liver in China. He didn’t eat it, I think he only skipped that and the chicken(?) with broken bones in the food… He ate the “eel and vegetable” where the vegetable was 50% of the dish and it was hot pepper Surely not some super hot but still…
Oh but back to my cooking. I just cut up the pork chop, I have a one pound piece to roast (with as much visible fat as I could do… it’s a lean cut but still have some), a smaller one for Alvaro (his meat eating abilities are ridiculous compared to mine especially now. even if it’s a lean meat. I use tricks to make it work for me) and a few pieces waiting to be covered with bacon. I will roast those.
And I have another pound in little pieces that I will fry and then cook in a sour cream/mustard sauce. just like Alvaro did with the rabbit but I skip the little flour and the huge amounts of carrots and most of the onions. And the xylitol too, it is still disturbing that he can use sweetener in a meat dish that already has sweet veggies galore. But he said it needs it. It was tasty, actually but nope, I don’t think so.
I could use something to thicken the sauce but I use what I normally do when I skip flour from recipes: I just add less water. (If the recipe has no water, that’s trickier, then comes egg powder and whatnot but this one has water, yay. I skip it. I love when I just can skip half of the ingredients, I like simple things. Not tooo simple but my dishes are more and more on the simple side for sure. I like my 1-2 ingredients dishes (mostly 2, 1 is either just an ingredient or my sponge cakes but I don’t eat them all alone and I use salt in them nowadays anyway). Fried eggs are already more complex with their 3 My coffee has 5 sometimes…? At least my tea has only 2…)
So slightly fried pork chop cooked in mustard sour cream sauce. Sounds edible and maybe even enjoyable.
It started with someone making pork chop casserole and putting it in the food pic thread… There was no recipe but it’s okay, I can google.
Of course I googled normal recipes first, I don’t even know what casserole actually is, I just met the word several times and I know it’s something mixed in one pan/pot. I like those. We call them (mirror translation from Hungarian) “one bowl dishes”. So not main stuff and sides and who knows what else, convenient.
Of course (probably. I was clueless), I got dishes with tons of potatoes. Okay, google keto pork chop casserole then. I got recipes with tons of mushroom and I don’t remember.
Carnivore pork chop dishes? And that was when I happened on a food blog that actually KNEW what carnivore is. But decided that 70% carnivore is still carnivore and managed to put a lot of ketchup and (from my viewpoint) a very big amount of honey for just 4 pork chops (it makes no sense to me, 4 pork chops, I mean, it’s not an amount* but I guess it’s tiny slices).
That was when I gave up and started to make my own recipe. But then I realized I liked the rabbit sauce though it was too sweet and wanted to make it better…
*It’s a bit frustrating and happens many times. Recipes, people asking for help, chatting with my best friend… I want to know the amounts. And I get useless things like bag or cup (that helps sometimes, it depends but I need to work to get the actual amount) or piece (for things where there tiny and huge pieces are very common. and meat has no pieces anyway. or their size differ too. not all recipes requires exact amounts but sometimes it’s nice to know if it’s a 50g or a 250g piece). Even Hungarian recipes do that sometimes.