Your favourite carnivore foods

[Brunneria]

Yes, fish is ZC.

Re the sweetened surslids, You can get away with very little sweetening, once your taste buds have adjusted to no other sweet flavours. I find the commercial rollmops sickly sweet. When I have made them myself (admittedly only a couple of times) I have reduced the sweetness to less than a quarter, and replaced it with erythritol (which my body gets on with very well). Next time, with that orange recipe, I am going to skip any sweetener at all…

The herb baked egg is basically eggs baked in an earthenware bowl, with a dab of butter, a slosh of cream and the herb mix added just before serving. The recipe says to melt the butter first, drop the eggs into the hot butter… add the cream and some parmesan (I forgot to mention the parmesan earlier) and bake it until the eggs are done to your liking. I like soft but not runny.

I got the book as a joke for Mr B, but the recipes are fabulous, and I can ZC some of them.
https://www.amazon.co.uk/World-Warcraft-Official-Chelsea-Monroe-Cassel-ebook/dp/B01M740SZ4/ref=sr_1_1?ie=UTF8&qid=1536931438&sr=8-1&keywords=warcraft+cookery+book

[Brunneria]

Sorry folks - didn’t mean to take over this thread! lol.
But just wanted to answer @Callisto

I usually oven bake/roast/grill lamb chops (do you say broil?), but pan frying would work just as well, I am sure.
My problem is that I always want to crisp the fat just-a-moment-longer but then I risk drying out the meat. Pan frying would probably prevent that.

If I were going to do the garlic/anchovy thing in a pan, I would probably panfry the chops (no butter, because it would probably burn. Maybe lard or dripping, or even saved lamb fat from the last cookup), then while the chops were ‘resting’, I would drop the garlic and anchovies into the pan, and stir up all the lovely juices while they cook, then just drizzle them onto the meat on the plate. Same for the wine/rosemary mix, which would deglaze the pan nicely…

Edited for clarity.

[Camomilla]

I found a recipe for herb fried eggs here (oh yum!):

Herb fried eggs

@Brunneria Is it something like this?

[Brunneria]

Yes - that looks VERY like it.

OK, Foodie Brunneria is going back in the box now. haha!

[Regina]

I started this thread a while back and got some good ideas for where to buy lamb.

Who loves lamb?

So Friday afternoons after school I would walk into the house smelling the glorious aroma of leg of lamb. I guess my mom and I were weirdos! As an adult, I could purchase leg of lamb around Christmas, and lambchops a few times a year. Now, (I’m in California) you have to pre-order it, but only a few times a year. And the butcher gives you a funny look. What is so amazing to me, is that no one in my social circle (for years) has ever tried lamb. They give me funny looks. Why do Americans h…

[Regina]

The lamb commercials are amazing!!!

[Callisto]

I started this thread a while back and got some good ideas for where to buy lamb.

I totally remember this thread because it put lamb back on my radar! I do spend the extra and buy it at Whole Foods because I’d like it to be pastured lamb, but the last couple of weeks the lamb loin chops have been on sale so I stocked up!

Back to the original topic here though, I’d have to say my favorite carnivore food is salmon sashimi. Yum, yum, yum.

[Callisto]

If I were going to do the garlic/anchovy thing in a pan, I would probably panfry the chops (no butter, because it would probably burn. Maybe lard or dripping, or even saved lamb fat from the last cookup), then while the chops were ‘resting’, I would drop the garlic and anchovies into the pan, and stir up all the lovely juices while they cook, then just drizzle them onto the meat on the plate. Same for the wine/rosemary mix, which would deglaze the pan nicely…

Oh my word. I made this tonight, and I may have eaten all four chops in one sitting. LOL It was really, really good.

I pan fried the loin chops in bacon fat, with just salt and pepper, added a bit of red wine after the searing stage. After they were done cooking, I didn’t have quite enough fat left in the pan so at that point I did turn down the heat a bit and put in a couple tbsp butter. Deglazed with garlic/anchovy mashed together with some rosemary and thyme. So so good, thank you for the advice, came out perfect the first time thanks to you!

[Brunneria]

Delighted to hear this!

[Camomilla]

Just wanted to report back on the weekends food experiments

I tried the Herb baked eggs - they were VERY good!

I had a traditional pot of Lamb and cabbage (hold the cabbage), that simmered on my stove top for three hours prior to consumption. Seasoned with generous amounts of sea salt and black pepper.

I had lamb roast Sunday, that I browned in the skillet, covered with anchovies and rosemary and left in the oven at low heat for a couple of hours. Rested on my counter until the rest of the familys veggies and potetoes cooked. I ate it with Creme fraiche I did remove the anchovies before serving, but it gave the drippings a wonderful flavour. The meat too.

Thank you to everyone that’s chimed in with their favourites, I’m looking forward to new food experiences