Qapla

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'

Something to consider; Do you drink tea, red wine or coffee? Also, do you cook over Oak wood, especially smoking meat? The reason I mention this is because some people, like me, are sensitive to tannins. Tea, especially black, green, and oolong teas, are high in tannins. Likewise, Oak and some other hard woods also have tannins. While we don't usually eat Oak wood, tannins can be absorbed into the meat during smoking. For me, tannins cause cramping and 'Charlie horses'. By eliminating iced tea, I got rid of my issue with tannins.

Planned obsolescence is nothing new. They have been building things that way for decades. While some things built in the good old days may seem to have lasted longer, many of them were still built to fail. The rising cost of labor has encouraged disposable products and disposable products has caused labor prices to go up. It is a vicious cycle and not about to change anytime soon. They keep raising minimum wage to the "living" level - but then the higher wags cause prices to go up and that higher minimum wage is no longer "livable". Sadly, this often make cheap, disposable things more affordable and desirable so large companies see no reason to make things better to last longer since cheap and disposable is what sells the best.

Just thought some might find this interesting

Though he may not have been there, Bob is not that far from the "Bearded Butchers". They are local to Ohio and have a YouTube Chanel where you can check them out. I have never ordered from them and can't speak for their prices compared to what is available where you live. It does not look like they are any more expensive than other mail order meat companies. From what I can tell, they have a decent variety of meats and bacon. They make their own bacon. I did see this on their website - it may give you an idea of what they offer

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.