Very risky when you buy your meat already ground. If you’re doing it yourself, grinding or mincing right before eating raw better, but that’s totally different from buying a chub or tray of ground beef.
Sorry about the kind of gross post here but I think it’s important to at the very least know what kind of risk we’re taking with ground beef. I like a bloody rare burger as much as anyone but sousvide may be the way to go for that with the commercially produced meats we consume in the modern world. Superbugs are no fun, I have been through two of those infections and they go on for months or years.
Look for an Asian market, you’ll find chicken hearts.
I love them and gizzards.
So I was shopping a few days ago and picked up a 6.5 lb. block of Finlandia Muenster Cheese for $8.99. I wasn’t sure what the heck I was going to do with that much Muenster Cheese when I bought it. I was thinking how all the cheese based doughs are mozzarella and or cream cheese and wondered if other cheeses would work. So, Muenster Cheese crust with Canadian Bacon slices and Aged Gouda on top. It came out really good. The edges crunch like pork rinds. I almost put mustard instead of pizza sauce, I may try that next time.
If you make the fathead dough recipes using a food processor, putting all the ingredients in without melting the cheese and cream cheese together first (also, I don’t use an egg in my pizza dough), I’ve been able to use a variety of cheeses. I’ve used a Mexican blend, Italian blend, sharp cheddar, Monterey Jack, or replaced some of the mozzarella with feta or finely shredded parmesan or Romano. They’ve all worked out well.
Rotisserie chicken, and a salad of pepperoni and romaine, dressed with salt, pepper and olive oil.
I don’t know what inspired this dinner other than I didn’t sleep very well last night and this is what I scrounged up
Made Chicken Parmesan tonight using Pork Rind crust for the first time, wasn’t bad at all. … Had a Salad, Chicken Parmesan, Deviled Eggs and some Pepperoni.
Looked like my dinner. Though I made a little snap peas tonight. Probably a little carby but I enjoyed it.
Carnivore Day 8
1.5lb ground meat, 3 chicken livers, gizzards (cooked in instapot), 3 boiled eggs. (The juice on the plate is the brown butter left from cooking the livers)
I was sad, I cooked 6 eggs … 3 for me and 3 for the dogs, but I got them mixed up. I was SUPPOSED to have the nice soft boiled eggs w/ the runny yolk, but the dogs got them and I got the normal hard boiled ones.
@work OMAD, my husband and I are attending courses for a skipper license, so no dinner at home this week. I’m channeling my inner Joey Tribbiani and his “boys,youre about to see something really special” as I tie my napkin bib…
Sous Vide? Or did you just cook the outer layering?
Just cooked the outside. I don’t have a soul vide stick.
It is Oyster blade steak. I don’t know what that means, but it wasn’t as expensive as other steaks so I thought it was worth experimenting with. This is my second one. So. Happy.
I cook them from frozen, it works really well.
Really!!! I wasted a whole afternoon waiting for that sucker to thaw. Thanks!