Vynith

A couple of lamb steaks for breakfast.

Scrumptious.

I am totally against lab grown meat. I’m also against vegetables, seed oils and highly processed foods. That’s a personal decision. If we start dictating what can be grown and how it’s grown we can easily slide down a slippery slope that comes back to bite us where we live.
If this generation bans what we want to ban then the next generation comes in and bans what we like. A lot of it comes down to who is in charge at the time.
What we need to do is educate people in what is right and wrong. What is good and bad.
I don’t want anyone telling me what I can or cannot do or what I can or cannot believe. I believe in freedom.
I absolutely hate it when someone tries to force their beliefs on me or demands that I follow their dogma and I won’t do it to them. What you do in the privacy of your home is your business. If you want to eat something that may kill you sooner, that’s your business, I won’t try to stop you.

So much stuff is "lab grown" now. I think it is Primal Gal that has a video showing what a banana looked like years ago vs. the bananas we buy in the stores today. Most fruits and vegetables are geographical and seasonal. The work in the labs are why they can be grown most anywhere and last long enough to be shipped all over the world. When I grew up a six-week-old pullet/hen running around the yard was small and growing. Today, they hatch and between 6/7 weeks they are in the grocery store. They science was developed in the lab by advancements in feed/nutrition.
I think Bill Gates just moved the needle a couple points forward in the direction it was already going. Personally, I would want no part of it as like anything new and developmental, we assume too much for the long term.
I mean, asbestos was new once, and it was readily used all thru industry. Turns out, the great idea early on was not such a great thing long term.
I would be totally against it myself.
Scott

Back in the 1960's my Dad used to work for the university in the animal nutrition lab. He was the one who actually fed the animals. Since they were feeding cows, pigs and sheep and testing their meat to see how different diets affected taste and tenderness, I guess you could say that it was all 'lab grown meat'

A couple of lamb steaks for breakfast.

Scrumptious.

So instead of 16/day I eat 1 carton of 18 a day.
Cooked in tallow and finishing up last of my cheese.
I reclaimed bottom shelf finally after 1 year 🤣

We had a karaoke party on Saturday night. Wife made beef meatballs in the crock pot so everyone could make meatball subs. I had mine sans bun of course. Future daughter in law brought this chicken dip she makes that is mostly carnivore friendly - it has Frank's Red Hot sauce in it. Someone else did bring a fruit tray and I admittedly snuck a strawberry.

I like Bart Kay. He is pretty much factually correct all of the time. In recent times, he seems to be making an effort to clean up his foul mouthed language on his videos where he breaks down another influencer who is wrong and in need of correction. I like that he's upfront when he's not being a strict carnivore, admitting that he too is only human, enjoys a beer and falls off the wagon once in a while.

I subscribe to him and I have learned a lot from him and I quote him often. I believe he is one of the most educated people in the carnivore community. I appreciate his knowledge.
In the other hand I hate his delivery. I don’t like his foul mouth and while I believe in being truthful and calling people out when they are abhorrently wrong I don’t think he needs to attack them in the manner he does. I used to watch his response videos but he interrupts the videos so often that it’s annoying to try and watch or follow.

I get these 1 pound packages of grass fed ground beef and do this very thing. Smash it down to fit the skillet I am using. Add salt, heat, and enjoy!

This is probably the easiest way to make a pseudo smash patty.

So essentially you take 500 grams of beef mince and use a burger presser to smash it down.
I pressed it down until it fit the whole pan.
Salt liberally.
I then cooked it until I started to smell burning because I'm too lazy to set a timer.
Flip.
Cook again til you smell burning.
And Voila.
Plate and pour residual fat and wait about 5 mins so the meat can marinate in its own succulent juices.
Enjoy.
Pics included for reference.

I've been following him for quite some time and his information is excellent.
He holds 3 advanced research degrees.
He's been a professor for 25+ years.
Tbh his content is light years better than others and personally I think he is a great person to help preach the carnivore diet.
A great asset to the carnivore community.
Some people don't like his sort of presentation style though.
Anyone who is willing to put themselves out there to challenge mainstream ideological slop gets my respect.
What do you think about him?

A whole chicken for breakfast

A whole chicken for breakfast

I really enjoy and appreciate his content. The presentation is comical at times and I am glad he is on video as I would never put forth any effort to hear him in person.
He is about to deliver his point and then he quickly reverts back to trashing out some one (which when using straight facts, it is really comical and entertaining, as well as educational) which breaks my train of thought, then quickly delivers his point and then on to the next topic.
In most of his videos I find myself rewinding to catch up.
Some of it is accent, but mostly it is I do not hear all that well anymore and his speed gets away from me.
Other than that, he is one of my favorites.
(my shortcoming-not his)
Scott

No doubts. Wood cooking is my preferred way to cook most anything.
This week has been pretty simple.
Protein shake int he morning, work out followed by a 1/2 pound or so of fresh sausage. I am eating about a pound and half of hamburger for dinner.
I have ditched the protein drinks with sugar. So far, the appetite has remained good, but I am waiting for it to fade.
Sort of simple. Just about boring. LOL
Scott

Nice. We are doing chicken tomorrow night.
Scott

Way to go. That looks good.

Busy day cooking today.
2 pounds of liverwurst.


1 chuck roast (fire grilled but in the crockpot now)
1 large heart


2 pounds of hamburger patties
3 pounds of tablitas

Hard to beat meat cooked over a wood fire

The last two nights have been a couple NY strips, maybe 14oz each with a protein shake in the mornings.
I think this will be my routine for the coming weeks.
Scott

Some friends invited us over for dinner yesterday. Their daughter is also carnivore (whom I regularly coach/converse with) so they knew how to accommodate me. They had nachos with taco fixin's, but for me had bought a bag of high quality pork rinds. I topped them off with the seasoned beef, chicken, sour cream, and cheese. It was delicous and I was able to "fit right in" and crunch along with everyone else, lol.

12oz steak today cooked in butter:

This is probably the easiest way to make a pseudo smash patty.

So essentially you take 500 grams of beef mince and use a burger presser to smash it down.
I pressed it down until it fit the whole pan.
Salt liberally.
I then cooked it until I started to smell burning because I'm too lazy to set a timer.
Flip.
Cook again til you smell burning.
And Voila.
Plate and pour residual fat and wait about 5 mins so the meat can marinate in its own succulent juices.
Enjoy.
Pics included for reference.

Sort of makes me want to the see the video. LOL
Scott

You greatly reduce your risk of issues by avoiding the carbohydrates, especially if you have been keto-carnivore for some time and are already fat adapted. Protein and fat stimulated for less insulin and will also result in less overall electrolyte shifts. In cases of severe starvation it could still be an issue.
The recommendation is to start reintroducing food slowly. Start with someone small and mild like bone broth, and egg, etc. Watch for symptoms. Then add more food gradually.