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Steven2023

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Everything posted by Steven2023

  1. Steven2023
    That's the big one right there.
  2. Steven2023
    Fish is good. I especially like swordfish. Smoked fish is also wonderful.
  3. Steven2023
    I bet they were fluffy, too!
  4. Steven2023
    Since you mentioned a YouTube chef, here is a Cadillac egg recipe for you. You probably wouldn't do it this way every time, but once in a while wouldn't hurt. They are really tasty this way. https://www.youtube.com/watch?v=KaKvTA9G0i4&t
  5. Steven2023
    Welcome Luis! Glad you're here. Explore the site. There's lots of stuff here that will help you navigate your new life style. You will also find a bunch of recipes if you're up to trying them out. If you need a quicker answer than exploring the site will provide, then just ask!
  6. Steven2023
  7. Steven2023
    Is that even possible???
  8. Steven2023
    I those ribeyes.
  9. Steven2023
    He looks like he means business, too!
  10. Steven2023
    That would be the porterhouse steak. I recently grilled a T-bone and found it not as tender as the ribeye. I love those ribeyes and the filet side of the porterhouses.
  11. Steven2023
    Wow. You are surely blessed!
  12. Steven2023
    Wow. I imagine that could get expensive. Unless you're Geezy and raise your own.
  13. Steven2023
    Are you raising bison along with your sheep?
  14. Steven2023
    Ooooo. I did a small one of those. Normally, they're expensive and you ride up quite a ways up the river and back. But there were alternate ways of doing it. They have boats that were smaller and different companies originated at different locations. Then they would travel up and down the river like a bus. You can get a ticket for let's say 8 stops up the river. Then you can get off at any of the stops and sightsee, get back on with the same ticket and go further up the river. You can get on and off as many times as you want between the furthest point up the river you paid for and your origination location. The only trick is, you have to time your return trip to coincide with the last boat coming back, or else you'd be stuck at a stop without your car until the next day. Not as elegant as the expensive cruises, but you got to see a lot just the same. I'd do it again if I had the chance.
  15. Steven2023
    And I think I am jealous!
  16. Steven2023
    Back in the day I used to smother my scrambled eggs and cheese concoction with salsa.
  17. Steven2023
  18. Steven2023
    Those thermopens are a God-send!
  19. Steven2023
    Now that's some serious love!
  20. Steven2023
    Ach! Mein Herz ist in Heidelberg vorloren! My first tour was in Heidelberg. After that, I lived in Frankfurt for a while, Kaiserslautern, Herforst (near Bitburg). Then later, I spent some years in Kirchgoens, Giessen, and some small dorfs in that area. Then on another tour, I was stationed in Baumholder and lived in Steinberg/Deckenhardt. I think I spent 15-20 years living in Germany, not to mention close to 4 years in Vienna, Austria.
  21. Steven2023
    Funny you said that. I recently saw an amazing video called Italy's Best MSG. In this video they grilled three steaks and used the "best MSG" on them in different forms. One of them was a compound butter. I did try it and it was amazing. In Germany they called theirs 'kraeuter butter' and it was served on meats. Tasted really good and if I remember right, you could buy kraeuter butter at the store. But I think the restaurants probably made their own which tasted so good.
  22. Steven2023
    Breakfast sausage, hamburgers with Muenster cheese, and my standard scrambled eggs with jalapeños and cheese.
  23. Steven2023
    I had a feeling that this concept wasn't new. Perhaps new to me and surprising that there are so many videos out there on it.
  24. Steven2023
    And the flavors and combinations are endless. Since I can freeze the slices, I'll probably do some butter marathons and build up a stock and variety.
  25. Steven2023
    Hey carnivore community! Today, I want to share a culinary secret that can take your carnivore diet to the next level: compound butter. You may have heard of it. But if you're not familiar with it, compound butter is a game-changer when it comes to enhancing the flavors of your meat-based dishes. So, what exactly is compound butter? It's a combination of softened butter and various herbs, spices, or other flavorings. While many people associate compound butter with bread or vegetables, it can actually be a fantastic addition to your carnivorous meals. If you're looking to add an extra burst of flavor to your steak, lamb chops, or other meaty delights, compound butter can be your best friend. By mixing in herbs like rosemary, thyme, or oregano, you can create a mouthwatering herb-infused compound butter that will complement and elevate the natural flavors of your meat. For those who enjoy a hint of spice, consider incorporating spices like black pepper, chili powder, or even a dash of cayenne pepper into your compound butter. This will give your meat a delicious kick that will tantalize your taste buds without compromising your carnivore principles. To make your own compound butter, start with softened unsalted butter (usually at room temp will do) and blend in your chosen herbs or spices. Feel free to experiment with different combinations until you find your perfect match. Once mixed, roll the butter into a log using plastic wrap and chill it until firm. Whenever you're ready to indulge, simply slice off a pat of compound butter and let it melt over your sizzling meat. Here is a video by Jean-Pierre that has some examples (they may not all be carnivore) as well as a good technique: https://www.youtube.com/watch?v=8o6edcmb9Jo The beauty of compound butter is that it allows you to customize your carnivore experience. You can create unique flavors that cater specifically to your taste preferences. Whether you're a fan of smoky flavors, tangy accents, or bold and spicy profiles, compound butter can be your secret weapon in the kitchen. When I first heard of making your own, some of the recipes I tried stated that they were only good in the fridge for maybe a week. Then I saw a video that sported the idea of slicing the finished chilled log into patties and freezing them in a ziplock bag until needed. Duh! Why didn't I think of that? Knowing that, I can make some compound butter logs that have perishable ingredients and not have to worry about spoilage! There are a lot of videos featuring compound butter so I don't think we will be lacking in ideas. I'm eager to hear about your favorite compound butter recipes and how you incorporate them into your carnivore diet. Have you tried a garlic and herb compound butter on a perfectly seared ribeye steak? Or perhaps a smoky paprika compound butter melted over grilled lamb chops? Let's share our ideas and experiences to inspire each other on this carnivorous journey! Keep savoring.

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