If I could tolerate dairy, I would make one of those for myself. 
Twelve Days of Carnivore!
Shinita
#83
Interestingā¦ I rarely use such a huge amount of cream at once but I will try it one day 
I usually go for egg milk, just a tad cream, vanilla and clove, thatās nice too.
I run out of cream, I only have one unopened box and I donāt use it up lightly so I practically has none. Alvaro probably will want some of it for his usual chocolate pudding, poor thing. He got a bad roommate and badly want to come home. He will need nice food when finally comes home. One turkey drumstick is for him (it took a long time so I ate leftovers, I still have pork for the weekend but I will need the turkey too), I hope he will like that (I think he did last time) but someone needs to eat the leftover chicken breast stew too and I wonāt. We have lots of various meat, some cheese and not very much else in the fridge now. Until I go mushroom picking, at least. I want sunshine and bring my camera. Last time I saw the prettiest dark reddish leaves with zillion little water droplets, honey colored (reddish, golden, not all the same!) as the color of the leaf infused themā¦ Sparkling in the sunshine. And I had no camera then. Not like the mushrooms wouldnāt be breathtaking, they just collect half of everything around them on their very sticky cap (very long pine leaves, for example and a lot of them) and I rarely can make good photos where they flaunt their impressive shiny round caps. (They are tasty too even if not carnivore, I canned them like crazy in the last weeks, they will be very useful when I will feed Alvaro in a way he likes but without spending my time on vegetables, thatās so not me anymore so I keep it as low as possibly without causing discomfort for him.)
I will take some notes about his diet now (I am curious but itās useful too, his activity dropped so his calories must as well or else he will gain quickly, he always does that, thatās why he never gets inactive if possible. now he canāt do more than small walks for a while, I guess)ā¦ Mine isnāt that exciting anymore but I vaguely track my protein especially my meat.
It was minimal today, one of my not hungry days. A little piece of this, a few bites of that, an eggā¦ Multiple times. And much sleep because I lacked it.
Tomorrow I plan go back to my normal, bigger meals.
VirginiaEdie
(Edith)
#84
Iām back down to my fantasy weight after gaining a few pounds in month two of carnivore. Iāve been married for 30 years but over the past ten years or so, my wedding rings didnāt fit sometimes (well frequently, actually) because my fingers would be puffy. Now, my rings fit all the time.
Today was a low hunger day. I skipped breakfast and then for lunch I had some Costco rotisserie chicken and pulled pork. Dinner was ribeye roast beef and shrimp dipped in mayo mixed with a touch of cocktail sauce.
@Fangs, thanks for always being positive and encouraging. 
FrankoBear
#85
On the 4th day of Crispy Porkness
My true love sent to me
(Cāmon everybody, sing along)
1 adventure in the village
A trip to the butcher
NoFUN to start (No Food Until Noon*)
2 beef sausages
In a 3 egg omelette
Cooked with butter and
Topped with Jaaaarlsbeeeerg cheeeeeese
It was still the fourth day of Carbsmiss
So, 2 iced black coffees,
It is summer
Then for dinner,
In an 8 hour feasting window
One 300g scotch fillet
2 more beef sausages
1 more fried egg
all fried in suet
sprinkled with pink salt
and a big glass of water bubbly
Itās now the 5th day of Carnivorius
So far I have had an hour walk
along a beautiful beach
Labrador beside me
Home now for breakfat
Yes, break-fat
Exercise = appetite
Itās 40 days holiday for me
ā¦
Fa la la la laaa. La lar la larrrr.
(* Thanks @Carnivoor Vic for this acronym-like thing.)
islandlight
(Laurie)
#87
In this forum I encounter exotic international delicacies that I have to look up on the Internet, such as Scotch fillet and pork chuck. Never heard of these in Canada.
Iām just glad I lived in the USA for a while and was able to enjoy country style pork ribs often. The best. Not available in Canada, as far as I know ā not even by another name. Weāre missing out!
Fangs
#90
oh that is great you hit back to your fantasy weight 
yea sometimes we have to gain a little to heal the body cause your body is putting that fuel to work internally and not focusing on targeting those fat cells, which in time will be targeted 
and I know when I gained up some lbs starting the plan early on I freaked a bit thinking, oh come on, but in the end it āall evens out for usā.
and very cool little victory on your rings!!
and I love how you āhad a low hunger dayā and you are truly judging out your eating pattern days now. It is great āto know youā ya know when it comes to our personal patterns, but you sure have committed great time to trying out zc and I sure commend you for going all in with your experiment. Whether you stay on zc or do a āketovoreā type lifestyle later on, one thing you do know, you actually know zero carb in its full plan and you went into this in the right way! VE you are rocking zc ya know 
Fangs
#91
well of course I am humming the twelves days of christmas song all because of FB! Cool.
food yesterday was
1.28 lb NY Strip steak
1 cheeseburger patty
few chunks of leftover chicken
I donāt feel great. Got some kind of crud trying to get me. Appetite is lower but I never fear, it will come back big time as usual but last night I was hot and cold. Blanket on and off. Not a restful sleep ya know just kinda feeling icky in general. Nothing dramatic but woke up āstill feeling offā and my hands are like ice! Got that cold to the bone type feeling I donāt like. Calgon take me away!! Take me to an island paradise with big sun, sandy beaches and warm ocean and leave me right there HA
monster rain last night. just dreary and nasty weather happening and it drags me down for sure. But I got the fireplace roaring right now so that makes me happyā¦if I canāt live in a hot location right now, might as well have a hot fire burning 
checking meat/seafood sales. Nothing good. Got a nice amt in the freezer but I am burning thru my steaks pretty good, need to hit up some good sale and replenish.
Other than all that junk, all good in my zc world right now!!
Shinita
#92
Carbsmiss 
Pork chuck is absolutely everywhere here, even in the small village shopā¦ To me, beef patties and corned beef are exotic, I never saw those.
I have no idea what Scotch fillet is yet.
Sweetbread sounded exotic too but I met that word beforeā¦
And while I probably heard about ribeye before, I never had it. Itās exotic, hard to find, some supermarket has it now but we have different cuts, it seems so ribeye doesnāt have a Hungarian name. And the village butcher (the other, bigger village nearby as my village has no butcher) doesnāt even have beef unless we go in the first open hours. If a meat isnāt chicken or pork, itās not that easy to get (and it would be quite hard to find pig head too. but chuck, chop, shoulders and liver is everywhere).
Sunshine here and very nice weather. 13 Celsius or something so perfect for a walk on Pine Hill! 
That place has no own name I think but I gave one as itās one of my fav places. Lovely plants, mushrooms and a nice view to the big pond! And mostly pine trees.
Alvaro feels better emotionally, he started to write his adventures (in English, with photos, mostly food pics) I am still not fresh and ready to meet the outside world so I postponed getting eggs. I still have 3. I will buy some on Tuesday I guess.
Fangs
#94
yea when I read Scotch filet I had to ask alsoā¦just another name for a ribeye steak.
I love my pic of my NY Strip there FB! Darn if I donāt wanna eat both those pictures 
yea I have been doing more NY Strips cause they hit a very low price per lb. and I grabbed up alot of them. I am picky on my steaks for sure but I also have to say āsale price per lb.ā will always effect some of my purchases too. Wish I was a lottery winner, oh boy what I would be buying on a daily basis, ahh, to dream right?
Septimius
#95
This was so awesome to read.
And having seen the diagrams of beef cuts, I now realise that British cuts have slightly different names. No wonder I rarely see any recipes that talk about silverside or rump, and why I kept being baffled as to what āroundā was; I thought I was going slightly mad.
Shinita
#96
I would buy salmon and crab for Alvaroā¦ I prefer my pork chuck I eat shoulders now (great sale + very little package + big blockā¦ it will last for a while), itās not bad at all, itās not too lean but chuck is way better according to my memories. But I tasted this after the accident with a drastically lowered appetite so I am not very sure how big is the difference. And roasted chuck for the first time was a bit exotic too. But it was great for the second time as well.
But yep, I would buy steaks. We would eat out in steak houses too, I will try that anyone at some point, I am slightly curious. I still never ate a steak as far as I know. I tried to make some by myself but my zero knowledge about it and the whatever kind of beef part I had at that time probably wasnāt a good comboā¦ Iāve read a promising recipe since and I will try again.
I would try all the fishes I can. Especially the fattier kinds. I would have some interesting time and then I probably would go back to my normal eating just from better sources if possible. I am really happy with my current food Being into fatty pork and eggs in Hungary is not particularly expensive
But I will get some mutton already. Itās hard, mere supermarkets rarely have it (hypermarkets with an impressive meat selection doā¦ I canāt reach them without a car. we have a car but only Alvaro can drive. I only have licence for smaller motorbikes) and the beef farm is disappointing lately.
If I had very much money, I could just go and get my mutton from far away, I know a place, itās not very far, only a few hoursā drive So we donāt do that for some meat but we could if we wanted it very much or money wouldnāt matter. We could cross the country, get emu meat and visit my aunt againā¦
Or if the world would be a better place, we could travel to other parts of the planet and try the meat thereā¦ I always dreamed about just looking at seafood markets one dayā¦ And not thinking about humans killing species while doing soā¦ I wanted travel slowly in Italyā¦ Not easy to avoid all the pasta but there must be seafood too, right? Even though my main focus would be Nature, riding my bike and mummies in Sicily. Food is always important too, especially when I visit a new country.
Shinita
#97
Diagrams are a bit different even for the same country. I looked at some Hungarian diagrams, they arenāt all the same. But we always have 4 different parts for āroundā And there are multiple kinds of chuck, it seemsā¦ One part is more marbled, apparently and some diagrams call that a different chuck (not even with the same name all the timeā¦ itās either marbled or high chuck, itās farther from the head)ā¦I didnāt even know this before. And I have a long, long wayā¦ I always gets overwhelmed or confused and stop my research so I learn slowly.
Carnivoor
(Vic)
#98
Pork feast for lunch.
The scale told me I lost 3 pounds again.
No idea why it always goes up and down 5 to 6 pounds. It jusy does without any change in eating amounts or habits.
Fangs
#99
great pic!
and absolutely normal. so much can effect āa daily weigh inā so I never worry ever about being up 2-3-4 lbs everā¦cause it always leaves and if lucky, I get a little extra sometimes off the scale to a new low I also hate the fluctuations but they truly are a normal thing for all.
Robinette71
(Tamela Robinette)
#100
On the conversation above about cooking steaks in butter, I flash fry mine in bacon grease (in a cast iron skillet.) I save all bacon grease and it āspitsā horribly but you get that crispy outside and I like my steak āblueā as well. Itās so delicious! I lurk here as I am currently leaning carnivore and couldnāt pass up that conversationš