Your favourite carnivore foods

(Cathrine Helle) #1

I’m a sucker for a good steak! Preferably a fattier cut, and medium/rare. I usually give it a couple of minuts in my cast iron skillet, before I pack it loosly in tin foil with some fresh thyme, and put it in the oven at low heat (125 degrees celsius) for 10 mins. After it’s cooked I leave it to set for 10 mins before I eat it. If I feel like it I have some thin slices of organic/grass fed butter on it.

So this is my go-to for dinner if I could choose whatever I would like each day (and I do eat this a lot). But now it’s lamb season here in Norway, and I would really like to try some lamb. Any other tips for me? What’s your absolute favourite carnivore food, and how do you prepare it? :slight_smile:

(Running from stupidity) #2

24-hour sous vide rump steak.

(Chris) #3

Ribeye, seared with a nice crunchy crust and raw on the inside. Nice fat steaks are always best for that as they won’t cook through so fast. Cast iron or some kind of grill is a must in my opinion, but you can get by with regular aluminum skillets if you must (but why? Lodge at Walmart is cheap af).

(Cathrine Helle) #4

Do you have an air fryer or crock pot or something for this?

(bulkbiker) #5

For lamb
I do a shoulder in the oven for about 12 hours at 120 degrees C then a final blast very hot to crisp up the exterior.
If you have a barbecue get a leg deboned (in the UK e call it butterflied as that should be the shape of the meat kind of) cook it for about 40 minutes after seasoning. Pink and tender. You can also do the leg in the same way as the shoulder low and slow but it is usually more tender.
Also in the UK we get Barnsley chops
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwj8rJjJ9bfdAhWtzoUKHS45Dw0QjRx6BAgBEAU&url=https%3A%2F%2Fwww.turnerandgeorge.co.uk%2Fbarnsley-chops.html&psig=AOvVaw29j5bV-qP_yUGafIqrqXpp&ust=1536925975363781

Which are great baked in the oven for 15 minutes at 150 degrees C then grilled for 4-5 minutes each side (also the crisp up the fat).

(Running from stupidity) #6

Sous vide water bath (and a vacuum sealer, although this isn’t a requirement, you can do it manually, but it’s not as good). Awesome device that turns cheap meat into awesome meat.

(Cathrine Helle) #7

Sounds heavenly! I love my cast iron skillet, I find it keeps an even temperature both in high and low temperatures. We don’t have Walmart here in Norway, but I’ve had mine for years, so even though it was not cheap I’ve never had to replace it (like I do with all my aluminium skillets).

(Cathrine Helle) #8

It all sounds delicious! I will have to see what cuts I can get a hold of and cook som lamb this weekend :smiley: Just curious, what do you season with? For beef, my go to is thyme or tarragon, for lamb it’s always been plain black pepper. However I’m feeling adventurous, and would like to try something new :slight_smile:

(bulkbiker) #9

If you can get it… marinade the lamb in plain yoghurt with some mustard, garlic and chopped up rosemary leaves (and I usually put some chilli in as well because Ilke the heat). Not really carnivore but it makes the lamb more tender and tasty. I do that with the leg fast cooked on the barbecue.
https://www.bordbia.ie/consumer/recipes/lamb/pages/newseasonspringlambwithatouchofspice.aspx
somethin glike that
Otherwise i melt some butter, chop garlic and chilli cook for a couple of minutes in the butter then paint that over the raw meat before cooking in the oven.

#10

Favourite ZC food?

I could go for the thing I think about most - which is undoubtedly lamb (and thank you @MarkGossage for reminding me about those stonking lamb burgers I made and froze last week)

But the reality is, my favourite ZC food is whatever I fancy today, and that could be any one of lamb, beef, pork, venison, chicken, turkey, duck, goose, mackerel, salmon, herring, tuna, chicken eggs, duck eggs, or any one of 50 different cheeses. I couldn’t imagine eating the same thing too often.

(Troy) #11

This or what @Brunneria said

Side question
Those in the US, where do you purchase your lamb?
Do you look for sales and or have a go to place/butcher ?
Thanks

Lamb is expensive
I just do not want get SHANKED🤣
Pun I guess

(Cathrine Helle) #12

Sounds heavenly! Garlic and onions and the like are unfortunately not an option for me, as the cause my IBS to flare :confused: But I’ll definitely try rosemary and chili, thank you :slight_smile:

#13

Are you OK with red wine?
It isn’t strictly speaking ZC (lol) but a dash of it goes a long way, and by the time you eat it, the alcohol has evaporated off long ago.
Rosemary and red wine are a delicious combo.
Also lemon, zest or juice, and - believe it or not - anchovies.

(Cathrine Helle) #14

Anchovies??? Really??? Just chopped and sprinkled over? Sounds very odd, but I’m sure it’s fine, I would just never have thought of putting fish on my meat :joy:

As far as red wine is concerned I sometimes use a little if I have beef that tougher and need to simmer for hours - I think it’s fine, I’ve not noticed any intestinal issues from it :slight_smile:

#15

I came across the anchovy thing in a very posh cheffy cookbook.
Admittedly, it was combined with garlic in a paste (just crushed together in a pestle and mortar) and spread as a crust on a leg of lamb in the oven.
But I tried it and pronounced it as very nice. And curiously, even better when cold, - and lamb isn’t usually nice when cold.
Obviously, the garlic is out for you, but maybe you could try it will chillies instead…

(my inner foodie is trying to climb out of its box, isn’t it? :rofl: I will stop now, or things could get very… um… culinary)

(Cathrine Helle) #16

No, please, unleash the beast :smiley:

#17

Oh heck. Brace yourself.

Rollmops are great for ZC, so long as you drain them and avoid the onion.


They give the most fantastic kick, and go very well with a nice strong cheddar or smoked cheese.

(sorry to mention the rollmops - cos I know that you are probably FAR more familiar with them than I!!!)

Are you OK with dairy?

The World of Warcraft official recipe book has an absolutely superb chilli recipe. Can’t post the link because of copyright, but when I ZC’d it, I used beef mince, chuck steak and very high quality 98% meat sausages aka italian sausage (chopped into chunks), minimal tomato and almost no beans. The spice blend was heavenly. Jalapeno, thai peppers and smoked chipotle, with cumin, cinnamon and cocoa. The book calls it called ‘Dragonsbreath Chili’.

The same book has a ‘herb baked egg’ recipe which is eggs, butter, double cream, rosemary, parsley and thyme. Astonishingly good.

And as for cheese… oh my. Steak is never better than when it is covered in crumbled Stilton, or black pepper and cream cheese.

The lamb burgers I made last week were 2 kilos of 20% fat mince, mixed with 3 eggs (to bind), black pepper, salt, rosemay and a dash of Worcestershire sauce, and another dash of Balsamic vinegar. Only about a tablespoon of each, in 2kg of meat, but it still makes a difference.

:grin:

Edited for multiple typos

#18

Keep the lamb ideas rolling, I’m loving this! I may try this with lamb chops, any reason you would imagine this wouldn’t work as well on pan-fried chops? Just hoping to avoid ruining them with experimentation, as I live in the US and even on sale they are pricy.

I love the wine and rosemary idea too. Do you use butter (for cooking fat, assuming this version is pan-fried) when you make this?

(Cathrine Helle) #19

This is a staple in the Scandinavian cuisine, yes, but I had no idea the english term was “rollmop”, and actually had to click your link to realise it was what we call “sursild” in Norwegian :joy: We usually eat it like on an open sandwich with hardboiled eggs. It’s delisious! I didn’t think we could have it on ZC because the liquid it’s sitting in contains sugar? Is the fish still ZC?

Oh wow, this I HAVE to try! As well as this:

Is this kind of a crustless pie or quiche? Or are the eggs more intact / whole?

Now I’m hungry :smiley:

(Doug) #20

Reading that put a huge smile on my face. :slightly_smiling_face: