Qapla

How many of those who claim they quit carnivore list all the other diets they also quit? When it is approached like a "fad diet", that is how long it will last for many - just like any other fad they tried ... be that diet, clothing, jewelry, etc. The same could be claimed by those who tried vegetarian, vegan, high carb, low carb and/or any other diet they tried and then quit. Many only mention the latest one they tried when they post about quitting.

We are in the process of relocating our grills - when we get them all set up, I'll try to remember to post a pic

We have either 4 or 5 ... I can't remember. my daughter uses them more than I do presently

Since we have a well and our water tests as bacteria free and only high in lime and calcium, I will just keep drinking what we have coming out of our tap.

Since you do not have your location listed, we have no idea where you are buying your eggs. In Mexico, they sell them at room temperature because they don't wash them. The same is true of other countries. In the US, "store bought" eggs are washed and stocked in the store refrigerated because the protective layer on the outside of the eggs has been removed, allowing bacteria to penetrate the shell. Even boiling eggs does not restore that protective layer, and you are taking a chance leaving them out. Maybe you have adapted to tainted eggs and meat and that is why you are not getting sick ... the rest of us will most likely bring our own food if you ever invite us to dinner.

Thanks, Bob ... well done!

When it comes to blue and LED's - you might find the history of the blue LED interesting

I have narrow feet. Have had them all my life. Only problem is ... most men's work boots come in wide. I have been working in wide steel-toed work boots for about 40 years. I eventually got used to the way they don't really fit and just put up with it. At my age now, I have gone to wearing my work boots without laces because I can no longer get down there to lace then correctly. Having the boots flop around a bit works far better than tripping over trailing laces.

When cooking Sous Vide - the water bath is set to be whatever you want the finished temperature of the meat to be. Most people do not cook meat to an interior temperature of 212° F / 100° C.

Yes, and the color of the cook will be consistent all through the meat. Two things to keep in mind: You must keep the meat dry while submerged in the water Sear it after it has fully cooked.

The Quarter Pounder is the only McDonald's burger that is cooked fresh to order, rather than frozen McDonald's began cooking Quarter Pounders fresh to order in March 2018. The Quarter Pounder is made with 100% fresh beef. The burger is cooked on a flat-top grill. The Quarter Pounder is juicier and more tender than other McDonald's burgers Who knew ...

I have cooked with both ... or maybe I should say all three - uh, all four Let me explain: I have a cast iron skillet that is at least 75 years old and has had the same seasoning on it for over 40 years. I use it often and prefer it for many things. When it comes to stainless steel, that video only covered one type of stainless cookware. He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner. Likewise, there is also copper bottom stainless cookware. Again, that will not work on an induction burner. The pan he was using was "clad" on the bottom, giving it a "heavy" bottom. The clad material has less nickel and can operate on the induction burner since the lower nickel content will allow it to be magnetic. Whatever that pan was clad with is what gave it the heat holding attributes, nit the pan being stainless. Cast iron is magnetic. For this test to be accurate, he should have used a gas burner and each of the three types of stainless pans as well as the cast iron pan. I have cooked in an actual stainless non-clad pan as well as copper bottom and clad stainless. I like stainless. I like it for browning and cooking ground beef as well as some other things. However, for cooking "flat meat" (non-ground) like a steak, I refer the cast iron.

My girls surprised us with dinner at The Outback when we had our 44th wedding anniversary at the beginning of December. I had steak and baked potato ... we also had the bloomin' onion. I haven't been to The Outback for probably 10 years or so - I'm pretty sure they used to use a much bigger onion for that appetizer

Yes, I agree - I was just sharing what works for me ...

I could count on one hand the number of cups of coffee I have had my entire life even if that hand was amputated. Even though my parents were heavy coffee drinkers, they were of a mind that children should not drink coffee so I never drank any. When I was grown and tried it, a mouthful was plenty enough to spit out and know I didn't like it. I used to drink unsweet iced tea in vast amounts until I discovered the knotting I was getting in my arms and legs were from the tannins ... so I gave up tea and I never did drink wine. I am fine with the original drink with no sweeteners, colors or flavors added, natural or artificial, and I get it for free ... it comes right out of our well and my brother pays for the electricity to run the pump 🙂 I find that if you don't dwell on what you can't eat or are giving up and dwell on what you can eat, it is much easier to eliminate various things from your diet.