My sponge cakes are just like my pancakes. Eggs and as little other thing as possible 
As whipping the egg whites makes it harder, I can even get away with 100% eggs… It obviously won’t be like regular sponge cake, it will deflate (though I think I somehow managed to seriously reduce it by accidentally using only the upper heating wire for the first minutes… I will make more experiments), it’s not properly firm but well, my normal (well, keto, of course) sponge cakes deflate too as I refuse to use much other things, just eggs I don’t care.
I don’t have a final recipe yet, I just started.
I like to whip the yolks too but it’s not necessarily important… I whip the whites well, add the yolks… I had good experiences with adding extra hard-boiled egg yolks (half as many as the normal ones, usually) but it’s only really needed for my egg yolk cakes… But it makes my eggs more dough-like…? But since I realized mascarpone is totally good for that, I only use extra hard-boiled egg yolks if I have some leftover.
I run out of mascarpone, I use sour cream now. It has a different taste, it’s way easier to mix in but well, it’s not nearly as firm and we use that in this situation.
And today I made pizza-like things (best crust this far for me, I can hold them well too) so I used no sour cream but some cheese, ground into small pieces. It turned out my coffee and seed grinder that we use all the time is able to grind hard cheese, well the outer, drier parts of my half-hard Gouda.
Somewhere around 10g cheese for 1 eggs, I don’t like overuse cheese unless when it’s on top of something.
It was good. But even my only eggs version was good today.
These are the older mascarpone ones (5g mascarpone per egg), they deflated but today the strong upper heat helped, I have no photo about those.
I find them beautiful and fun. They were very neutral, almost anything is good with them. I ate these with my smoked pork It’s the same as eating the pork with boiled eggs (with a tiny extra mascarpone in this case but I really can skip that) but it entertains me much more. It’s not for everyday, just when I want something different.
I haven’t tried the egg pudding yet but I have broth for it now!
I probably couldn’t eat the real thing even if they got out all the sugar… it’s not fatty and eggy enough for me, you know. I started to eat ice cream on keto, I wasn’t into it before. I very very strongly prefer my cake, my ice cream that evolves with me. That’s why I don’t get why they are called fake. They aren’t fake. They ARE cake and ice cream, without unwanted things. They are improved for me and different for others but they are just those things. And I don’t brainwashed myself, I can’t replace anything - almost nothing - but sweets are way, way better when very low-carb! (Except some honey/apricot jam and walnut cakes, my top favs. Not like I missed them in the last 1.5 years. And I ate one once a year and the other once a decade in the last 10 years. I am very good at not eating certain tasty things for a long time without missing them. So I usually don’t understand when someone “must” eat everything tasty regularly. Erm, sorry, I carried away.)
I thought about egg noodles… But this far it was easier to put 8 poached eggs into my soups… I so love them in soups and only in soups… Well I put some into curry but that’s about as carni as my onion soup, close but not that. May be good for carnivore-ish, though especially if I take out my eggs so they just get some condiment, basically. I will test if Alvaro eats that food, it would be so nice to get away with this as a lunch… It’s not always fun being in the kitchen for an hour - and not having any own food in the end. Quiche is a nice option, I use my muffin molds, I put veggies into Alvaro’s and meat into mine. I haven’t made it since a long time, well it uses much cheese and I eat more than enough cheese already.
I thought about meat spaghetti when Amy showed me her turkey ground meat “worms” 
I so wouldn’t do things with meat as in the video, omg, I would end up too much stuff to clean and anyway. If I have meat, I just eat it. I play more with my eggs as they are a bit more boring in their simple state. But I really can’t help but make recipes, it’s a hobby, I just don’t want to put much time and effort into it. Like I made paleo/keto “pasta”… 2 times during the decade when I ate no normal pasta? (I was into pasta before. But I felt no need to replace it except when I wanted to eat poppy seed pasta. But I definitely wouldn’t form and boil things, oh no, I just mixed ground poppy seed into eggs and fried it, breaking them into tiny pieces in the process, they were perfect. After I topped them with much poppy seed and sweetener, of course.)
I am simple. I mix eggs with something and fry them. Sometimes I bake them. And there’s meat but Alvaro makes our meaty dishes. If I do it, I fry/bake them Meat is supposed to be good, nothing special is needed. I will play a tad more with my steak in the distant future but I never want to marinate and add sauces or whatever. I don’t get it. Good meat, heat, salt. Rarely onion or garlic but they lose their role pretty quickly, it seems. Boring fish is where I need to be a bit more creative. But it’s still simple enough.
I love simple things (and the possibility to complicate to my heart content). I omit everything totally unneeded on every woe. Salt in sweets, sugar in bread, added fat in certain cakes, sodium bicarbonate/baking soda in eggy cakes… Sugar, flour, salt and extra liquid in pancakes though I add a tiny something instead of the much flour, just a bit as the lack of water/milk makes it unnecessary to add much… Replacing things with eggs or adding more eggs (especially yolks) is my favorite recipe changing, of course. I am not someone who complains about eggyness, I make things as eggy as possible without ruining things. I can’t make a pancake only from eggs, some people do but that’s not pancake for me.
And I love that I am not forced to do these, usually, at least. It’s for the times when I want to play a little.
Oh. Beef ribs… I forgot what beef is like, it was half a year already (fine, I remember the taste but not the tried out different cuts) but Alv said the ribs were horribly chewy at some parts, not again. So… Well it’s obvious but it can be made not-super-chewy then? Alvaro seemed very against the idea to buy it again… Some other cut made some great stew so we aren’t totally hopeless at cooking some kind of beef but we barely know anything at this point. And we can’t even practice now.
IDK how you guys eat much bacon… I once ate 60g in one sitting… I am better with smoked pork chuck I probably could eat much. Like, 100g in one sitting? It’s great but very satiating and salty too. I must stop there.
Normal meat is different. I ate 600g beef once but that lasted for a day (the satiation, I mean, I ate it quickly enough).
And I could eat way, way more chicken as it’s way leaner than the beef was… But that would be wasteful. Well, fun for once. My aunt will have great chicken thighs again, I am sure. I go on the 21st. Oti often has chicken too but… 2 thighs per person (not a double one)? But at my aunt… There are plenty… Very good quality.
I rarely buy chicken due to my problems about very proper source… That affects taste too, very much, chicken is famous about that and people feel it so good chicken is very many times more expensive and hard to find too though we should check the market in the city, there must be home-raised chicken and ducks there. We always forget or just can’t have time for everything, we visit many stores every time and get enough of it very soon. And we get whole chicken this way… With all the work required (and people even slaughtered them and did all the work from that point… I rather would eat eggs - yeah, nutritionally not good enough. And I never would have invented bread making, that’s very sure. It is so surreal. A tiny, not edible seed and the humans decided they work very much and very long to make bread of it that is still not a good food. he first breads must have been extremely awful. I am not particularly happy with modern ones and they are vastly improved versions).
Alvaro still didn’t have his lessons from her mother about taking a bird apart. We always manage but it’s not graceful, not right and a bit stressful and time-consuming…
I want a turkey one day. Maybe not a whole one. Okay, a thigh. A thigh would be perfect
I wondered about emu necks today… That surely has some nice meat on it. Even Alvaro would find it who considers chicken necks mere bones with meat only accessible for cats. But it isn’t true.
And pay big money for chicken breast… The part I would only eat as it’s protein, don’t waste it… I am glad Alvaro loves lean meat. He can get almost all the breast from chicken and rabbit. Sometimes I have a bite, not bad but well, not good.
Stores now have skinless chicken thigh… It’s good if they do something with the skin instead of people throwing it out… But crispy, tender chicken skin is among the best parts… But tastes differ and anyway, all that fat, totally horrible.
Good for you 
So please tell two little newbies what to do with beef ribs if they are originally chewy… Or is it that type, those chewy little parts are hopeless? We did cut out visible very chewy parts and fed to the cats but it was chewy everywhere else too, it was impossible to get out everything… I hope I didn’t say stupid things, my memories are old and English isn’t good with meaty topics (I learned so many words since I write into carnivore threads) but well, we truly have little idea about things there… We both had good cook moms but no beef expert dad at all (how sad, I know it now). Our moms almost never even cooked beef. Mine barely cooked pork 
Just stupid chicken. Not even once fish… I remember vegetarian dishes and tons of sweets. Not a good start but it could have been worse. I ate as many eggs as I wanted.
Maybe it’s my last day in the near vicinity of carnivore-ish as Alvaro made too much food for himself, it can’t be freezed and it will be its 4th day and I need to help to eat it (we DON’T waste food, ever). And I like it and it’s helpful when we don’t have much carni food and anyway, I wouldn’t last much longer and I so don’t need the stress of trying to do super low-meat carni-ish (not even just trying to do it but thinking like crazy to get meat but it’s hopeless, I just get moral stress, maybe not the right word, it’s more complicated) so I don’t mind too much. It’s so early that I probably come back soon even if it makes little sense with my circumstances but I make a little experiment if I can, I remove all bans, inhibitors, whatnots and really eat whatever, whenever I want (as much as it’s possible, no way I can do it completely). I am curious what will happen after the first 1-2 days. Definitely not crazy carb eating (I won’t do that even in the first ones. even the remaining Aussie sweets don’t have that power. or my precious grapes. nothing, I hope).
I am most curious about my fat intake. Carbs will be lowish, protein as always but I suppressed my desire towards fat for many years, now I am fine with less but I never tried to be totally free and it’s possible that my rebellious self focused on other things and couldn’t break that part. I hope I don’t ruin anything.
(I need help with my thread addiction, seriously.)
but he sure gets it today.
heaven, I was in heaven 
