What’s your favorite weird food combo that outsiders just wouldn’t get? (e.g., butter-dipped bacon, cold steak for breakfast, etc.)
What are we eating today?
(It’s kinda quiet in the Carnivore zone, so I’m going to try to post often and make a cool area for us meat eaters (EDIT: AND keto and ketovores and meat curious:D all are welcome), hope that’s okay!)
It has been super hot here so I took cold chuck roast cut into bites and smeared room temp butter on them. Served with refrigerated boiled egg - added some Jacobson salt and it was very tasty.
I found that tough old roast 90 minutes to 120 minutes in the InstaPot is pure awesome. Leftover InstaPot bullion I freeze into large cubes for a cup of salty broth anytime.
While I don’t do carnivore anymore, I appreciate such threads as they used to keep myself close to carnivore (that’s enough for me).
The first one sounds insanely fatty (says the one who does 90% fat fast days sometimes. I have processed pork with 98% fat according to its label, 86% in weight, it’s very nice so I don’t even need added fat on those days) and I don’t see why anyone should find the latter weird. My high-carber SO eats cake for breakfast 1-2 times a week (protein rich and nutritious, his lowest-carb option so not a normal cake at all but still, a cake) and I don’t think my country has the concept of “breakfast food”, never met it here.
Well, to my SO and probably most high-carbers, using sausage or boiled egg as a side dish must seem weird 
Or omitting flour from everything including baked goods (it just gets richer and tastier, well with exceptions. I can’t bake just anything carnivore, obviously. good thing we don’t need to eat everything). Or omitting bread from my only beloved sandwich (it gets so much better without it and it’s super close to carnivore at that point). Using a slice of lean pork instead of bread sometimes (when it’s not my carnivore or almost carnivore sponge cake bun. sponge cake has one mandatory ingredient, egg if you ask me)…
But my SO considers my carnivore soups weird and lacking too. I get it, vegs are super tasty and suit soups well but a carnivore soup is still tasty when made right! Not according to him, though.
Sounds nice! I like cold fried or roasted meat myself and butter is a forever love (I don’t mix them as I eat pork and I just choose the right fattiness - or marinate the lean parts). And I am a huge egg lover. Eggs make nearly everything better.
I never heard about Jacobson salt.
We ate the last of our chicken heart and liver stew yesterday and I have fried some marinated pork for dinner today. While a properly fatty pork is great just with salt, I need spices and oil (it’s in the fridge, it must be liquid) for the more boring and especially the leaner stuff. I eat very little meat already. I always had this, even on carnivore sometimes, I can eat pretty much eggs and dairy but it makes my fat intake too high and my satiation less great. And there are the nutrients eggs and dairy isn’t so great with…
Liver cooked in butter, with hot pepper sauce. Maybe other people do peppery stuff with it - never heard of it, though.
A plate of pork chops, with 4, 5, or 6 fried eggs on top.
Tough beef. Like chuck steak, round steak, shoulder or leg meat, London broil…
Some of these I’ve sous vided for 72 hours and had them come out nice, tasty and tender. But also will just fry them in a pan for 4 - 6 minutes on one side, then 3 or 4 on the other.
No knife, no fork. Pick it up with my hands and bite into it. Chewing can be hard - I remember a London broil one time that I almost could not finish, jaws were just so tired and getting sore. Hard exercise that I wasn’t used to.
I remember being a kid, like 9 or 10 years old, Everybody talking about “tender beef” and “you could cut it with a fork…” 
Heck, I didn’t care… Give me a piece and let me gnaw on it, tear into it, grind it up…
I slice up raw lamb liver then freeze it. Then cut the slices into small cubes which I swallow, two or three, with water. It produces a pleasant internal cooling effect.
I like liver but I fry/cook the hell out of it Except beef, that doesn’t need much time but I only could get it twice and one was too sweet or something? Not as bad as turkey liver though. I like chicken, rabbit and if cooked right, pig liver. I remembered hard stuff from my childhood (from school lunches but those were infamously bad) but it turned out liver is very easy to cook and while not all becomes tender (just most), it’s not hard.
I prefer cream or milk to offset the bitterness as I dislike bitter things and really love milk and cream (not like I often have milk, not right macros for me and way to easy to drink a ton though I got good at moderating myself. even milk powder is much safer)… No wonder my sugar consumption is never very low, not even on carnivore. But my body is fine with animal sugars and even staying close to carnivore has its challenges so I only ever tried to be stricter with dairy and eggs in order to avoid overeating.
Thanks for the topic, my mind already drifted closer to carnivore. I go for OMAD right now and it gets significantly harder as I lower carbs (it needs a different attitude than normal) but I am experienced enough so I will try to do it with carnivore(-ish?) soon. Right now I am into meat, my marinated stuff (I have a lot right now and my SO surely wants vegetarian days now, he had meat for days!) is so tender and tasty! I don’t have the right teeth for chewy meat and anyway, I like my meat really tender and somehow marinating it does that even without using my meat tenderizer. I love pork, it’s so perfect (well the right kind). Except when I try to translate cuts to English. So I plan to go back to focus more on it, it’s useful.
Wow! I’m excited about this thread!
I don’t want to hijack the conversation, but would love to share what eating carnivore/zero carb has done for me. Someone please let me know if this is ok.
When I was a kid, I grew up in the Southern US - Grandma had run a dairy on her own and always kept a garden. When she made cow liver, I think she soaked it first. Maybe in milk? Then she would fry it up with onion and we would have liver and onions as a special treat and the bites would be dipped in mustard.
Do any of you soak your beef liver? (or other kinds of liver?)
My attempts to cook liver have all failed.
Freezing it and swallowing bites may be in my futures (that’s genius btw)
So many fascinating answers - wow, I really enjoyed reading them all. The chicken heart stew - what’s all in that? How do you get the hearts to soften? As a kid I loved chicken hearts and gizzards, I could chew on them endlessly, haha
I love eggs topping meat, a runny yolk is a good time. Hot sauce? yes please. 
Yes - lots of people soak liver in milk - it takes away some of the bitter, metallic taste…?
I like the taste and don’t do anything, just fry it in butter. It’s mostly 1 lb / 454 gram packages that I get. 4 pieces, thinly sliced - it does not take long at all to cook it. 45 seconds or a minute on one side, then flip it over… More cooking makes it drier and tougher, but there’s a big range that I like - I don’t worry about it at all.
I love rare seared cubed beef heart. My other weird fave is Mountain House dehydrated ground beef eaten dry and frozen tallow chips. I put it in a soup thermos and eat it after a long morning hike.
I added Mountain House to my wish list on Amazon, freeze dried beef would be super handy. 
(I’m going to have to work up to beef heart - sounds very healthy!)
Mountain House has 40% off of their #10 cans once or twice a year. The ground beef is kind of carnivore granola (has rosemary and salt). The chicken and diced beef definitely need to be rehydrated, although the chicken makes a decent carni “flour” if put in a food processor.
Wow, are you in the US? I think last year was the first time I saw lamb for sale, but I’m still finding sources for my carnivore habit.
I signed up to the Mountain House mailing list to catch upcoming sales I think this would work well for me when the power goes out (which is every single typhoon season, sometimes for days). And also maybe travel or hiking, I’ll have to experiment.
Thank you for the lead!