Another Meat Head

Maybe something interesting to consider: Aged meat is prized. It is meat which has been allowed time to decay. The decay is what makes it so tender. It is carrion. Somewhere along the line some people made a discovery. Maybe there was desperation involved. Maybe ignorance. Maybe the environment was generally so unsanitary there was not enough striking contrast to call attention to the rotten condition of what people were willing to eat. I remember back in the early 60's they would show these films of how life would be after a disaster and even a nuclear bomb drop. They advised to just trim off the outer layer of a cut of roast before cooking and eating it. I used to know someone who was really good at telling long stories. He would kind of take a scenic route in the form of step by step looking at a word and its definition and then another which that one lead to weaving and looping around ultimately coming to a place you had no anticipation of getting to. I found myself doing this with food, nutritious, optimal, carrion so forth. Food which provides the most nutrition with the least negative consequences is a mouthful to say. But "food" here among a group with a common ground probably should be enough. I am just too new and have not fully considered how it changes the meaning of common words. One time I was vacationing in a hospital after major surgery and a drill sergeant of a nurse insisted that I eat the protein they served so I could heal. I had passed it over because it was more spicy than I ever ate and it also was buried under cheese. They had been feeding me laxatives hoping for the ever so important movement which was a green light to get from ICU to a regular ward. She was part of the reason I was ultimately released a whole week later without that movement. In more ways than one "food" is an ever-moving target depending on circumstances.

"Why fool around with hamburger when you have steak at home? ~Paul Newman on adultry I like hamburger, simply chopped up and fried, the most. I also like ribeye steak but it costs a lot more.

I have eaten my hat, eaten words, eaten "it" as in wrecked to some degree. What is a non-food item for you?

In your early years art class is natural. I think things have gotten way out of sense where no one can excel if everyone cannot be equal. There are no winners. All you have to do is see how a society ultimately fails when there is no incentive to reach for something as an individual. Humans naturally want to shine and are not happy being invisible. It is the exception and usually comes from trauma and unhealthy degrees of isolation due to bad experiences in childhood. Part of that inspiration comes out of finding something you are good at. Recognizing a need and filling it. These are things based on each person being unique and not exactly the same. We also learn differently. One size does not fit all. Some people need to visualize, some hear, some are hands on, some are conceptual, by natural inclination. But we also need be encouraged to explore. It is natural but things tend to discourage it as we get older until we become old fuddy duddy sticks in the mud set in our ways. Being a kid is a time to experiment an explore and have fun. It is not the time to be thrust into competitions where all the fun is taken out and it becomes some imposed task geared more to some adult's benefit than the kid's. Art class is a healthy balance to other academics. I wish art was approached more like math or science in later years though. That is the shock to many college art students. They have been coddled by parents and teachers and believe they are far better than they really are. Much of art can be studied, examined, dissected and taught more like math or science. The results would show many more are inclined to be good and at least far better than they ever get in the current system's approach. People believe art is for the talented and gifted at birth. That is not so. Many more of these talented gifted in art types fail and are passed up by pther student who learn to work at it and who don't believe they already are something too special to need to improve. It is a matter of recognizing things like shapes, forms and many billions of color variations and then training your eyes and mind and body to do things with this information. Same goes for athletics. I for one have never been good at sports but I understand how it is important to participate in it at school. It is part of life. There is more to get from it than only if you happen to be good at it. It is healthy. Look how exercise has become the thing to incorporate in adult life. Look at all of the gyms. Look at what your healthcare system promotes. It is not something which should have ever been made an option. We all began doing some sport activity in school. You don't have to make a team. All of my grades had some portion devoted to athletics. Then it gradually became minimal and you could graduate from college only having taken a single class of physical education. Once out of school you would eventually be faced with encouragement to be more physically active, exercise and follow a healthy diet. It is included in a "healthy" lifestyle. It never should have been reduced to an option. We all need to recognize that physical activity is essential to health. You can even cite the popularity of computer gaming as a sign that even the nerdiest uncoordinated bookworms enjoy athleticism (albeit physical or mental or emotional or all of these) when they find the outlet that suits them. Gaming is as much a form of sport as any traditional sport.

Grill is a term that can mean very different things. Sometimes all it is is a form of frying. A George Foreman Grill is just a fry with raised ribbing which lifts the meat away from sitting in the grease and also imparts a pattern resembling the bars on a rack over coals. Grilled burgers in a restaurant are just fried on the same grill they use to make pancakes on. While charcoal grilled means the burgers rest on a rack over coals or wood or maybe even gas flame. When I think of the distinct "grill" many times people are wanting that flamed aspect involved. That gets sketchy indoors unless you have a very efficient ventilation system in the kitchen. I purchased a sort of smoking gun solution. It shoots smoke not bullets. I go out on the balcony and have a clean plastic trash bag serving as a tent. I place the plate of meat inside and shoot the tent full of the smoke. The "bullets" come in every common wood chip used with smokers. The downside it that the flavoring takes time. A shot is not going to do it. You need to soak the meat in the cloud for long enough to flavor it which is probably at least an hour. You are better off doing this after the meat is cooked. If you do it before you will just cook the smoke flavor out of it. So what looked like a practical means of obtaining the open flamed smoky flavor has turned out to be very impractical and the device has sat in a cupboard for a years after experimenting a few times. So far the closest I can get to a BBQ'd flavor is by cooking on high heat in a frying pan and allowing the meat to sit frying and not being tempted to flip it too soon or too frequently. Sear the outside and allow the drippings and cheese, if any used, to melt over the sides and burn in the pan like they would if there was a flame. This tastes close to a BBQ'd burger for instance. But you have to control the smoking. I open the place up and have a fan going or the fire alarm goes off. If all timed and cooked right it tastes great through. I have used a convection oven (air fryers are a form of convection cooker) but that gets smokey because meat splatters grease then smokes every time you use it unless you keep it cleaned. I never use one to cook meat with because of this cleaning issue.

I see it as the same. You all are just addressing one end of the spectrum. I am at the other. Let us consider it is the same only you are speaking of more physical effects while I am aware of how it effects you spiritually and perhaps psychologically. That is interesting that blood pressure can drop. I'd like to eliminate a prescription. But I do feel it in my throat as opening up and relaxing but more like awake and ready without tension. The mind is clear and balanced. One reason I went straight to this perspective in my response is that the physical aspect is common knowledge supported by science and not a subjective opinion, at least I have thought so since maybe high school which is 50 years back.

Yes please provide your recipe. Thank you. (Even better, also a pic of the cooked roast ).

That is promising news. Results vary between meats. Pork short rib has had most consistently good results. A certain cut of chuck roast works well also. Many meats cannot tolerate being pressure cooked to point of tenderizing and go the other direction, toughening. This is the first I have heard of being able to render a rare roast. I will definitely experiment.

I have not focused on an alcoholic beverage while on carnivore. Looking at this my first thought is how large the amount is. My second thought is how effective that would be as a counter to my being very tired of greasy meat. I gather this once a month does not disrupt the carnivore hum?

My email feed indicates this is the most popular thread on the forum. Ground hamburger (nothing added just some water to deglaze the pan) A picture is worth a thousand words when it comes to food. Unfortunately I don't have one. While I am tired of greasy meat I still find simple ground hamburger tasty and have it more than anything except the many ways to enjoy eggs. My favorite fried egg includes ground hamburger.

I see people using "fast" in two contexts. One is an extended period of not eating solid food while drinking a lot of liquid. The other is describing distinct intervals of not eating at all between meals. I have only "dieted" twice if you count this carnivore experiment. I was very interested in experimenting with diet the first time. It was not carnivore. I designed a target/goal and broke it down into increments. It was all encompassing including what you might describe as a diet of not just food but rest, food and its manner of consumption and activity. I was surprised discovering things along the way like you need rest to lose weight. You can lose weight just getting a good night of sleep while you may not budge or even put on weight if you do not get good rest. Another key is avoiding triggering survival mode. If you deny and starve yourself your body holds onto everything because it believes you need it to sustain your life so it is counterproductive to weight loss. Those two there make the difference between comfortable weight loss and miserable failure. Before going hybrid? and being more keto I was hoping to sense some of the reported benefits of carnivore as an anti-inflammatory diet. I was hoping to experience arthritic pain relief among other things. While eating carnivore foods has been easy in a sense I am tired of meat. When I was on that first diet it eventually included everything I would eat previously off the diet in small amounts and it would not have any effect on my weight. I was felt mentally strong, clear thoughts were managed and processed efficiently. It all fed a cycle of rejuvenating strength. But I did experience constant craving. Everything on the menu I would crave during the intervals of not eating between meals. But honoring that discipline was a source of strength in and of itself. In a sense, carnivore has been too simple and easy for me. Perhaps I need more of an all encompassing expanded model.

I am certain following a serious diet is a lifestyle while a casual diet is just following a menu.. If I adjusted the approach to more than merely eating according to carnivore guidelines I would gain benefits. The previous diet I spoke of was all encompassing and aggressive. The anti-inflammatory aspect of a carnivore diet was something I was interested in. People have described increased mental clarity. I achieved that through the previous diet. I am certain that it was sticking to a plan and achieving the target goal which was the greatest source of prize as opposed to the specific food and direct manner of its consumption. I share many of your ailments and am a few years younger than you. But I generally have eaten good food. I have had the build and metabolism to get away with eating larger portions and anything and everything I desired. I dieted once and immediately dropped weight merely eating what I needed instead of as much as I wanted. I was still slender but had 40 pounds to get back to my high school weight of 35 years earlier (at that time). I am limited to mostly frying food and use a pressure cooking a lot which involves frying as well. I do not have any form of oven and cannot BBQ. I am tired of greasy food. The only thing to counter it is drinking a lot of water. I also drink a lot of coffee. I have not experienced any transition stage. I was able to sustain energy abruptly switching to carnivore and off sugars, carbs, veggies and fruits. The coffee does not give me energy. I can sleep after drinking a pot at night after drinking it all day. I can also just drink water instead. I do not feel a boost from the coffee but I do feel a sort of Zen effect from water. Coffee helps counter all the greasy meat.

Hey all, taking it in increments I hit one month. Feel no different. I am not certain whether I will continue for two month milestone. I am for the time being. I experimented once in past full on diet just to see if doc noticed between exams. Resulted in a number of effects but the doc did't catch any even though I lost 35 lbs in the three months. The mental benefits were due to what I had accomplished. The discipline and subsequent benefit of managing rest, diet and activities was more powerful than what I was eating. An advantage carnivore has is that although you can eat as much as you want (stopping at full) the menu is limited and it is easy to eat less or skip it altogether....... just my thoughts currently.

When it comes to socializing whether friends, family or work environments diet can be a bump if not a sink hole like religion and politics. I hate how you either drink or you don't to a doctor, there is nothing in between. If you meet for cocktails I am having a cocktail. Same goes for a party or other gathering of celebration where everyone is drinking. I will have a drink of something. It does not have to be alcoholic. And I am not going to put a spotlight on that detail. It is not the appropriate moment to make a stand. It can derail the perceived opportunity rather than promote your thing favorably. Family can feel there are no boundaries except honoring the long established dynamic. That was very one sided in my family. My parents especially my father could violate every "rule" including my personal privacy. Over the years I lost a lot of respect for my father observing his approach to boundaries and how he acted when it was just the family and when others outside were present.

So many subtle and distinct differences make a difference with eggs. I have seen contradicting ideas as to what leads to what. The cookware makes a difference as well. With stainless steel you have to let the food sit in the pan cooking and avoid stirring and flipping it as much as with other cookware or eggs will stick then burn and toughen. Personally I like scrambled eggs which are tender and moist as opposed to tougher and dry. I have seen contradicting points of view as to what leads to what. I switched from non-stick to stainless steel cookware and that takes its own special care or things will stick. Regardless of what you think about achieving a result with the food you have to consider the cookware. With stainless steel you have to let the food sit in the pan cooking more than otherwise. You cannot stir and flip as much. Eggs in particular will either stick and burn or they will smoothly glide on the surface. If I am in a hurry I stop cooking sooner and let the heat finish things off. As for hard boiled eggs peeling easily, I find that cold eggs placed into hot water tends to increase chances of cracking the shell during the cooking stage. I use stainless steel cookware and salt will pit the pan surface if it does not have a chance to dissolve. I don't risk it. I have found that the safest approach is to place cold eggs in cold water and bring the temperature to a boil. Then leave the eggs boiling for a certain amount of time to harden the outer most surface of the egg then after that stage you take them off the heat and let the temperature of the contents do the final cooking. Once that stage is finished you cool them as fast as possible displacing hot with cold water and even ice (optional). The key to easy peeling is cooking the exterior surface enough then cooling the shell quickly. I am also aiming for an ideal interior so I am also aiming to stop the cooking stage and to avoid overcooking eggs and producing that greenish film around the yolk. Too slow to edit but I mentioned salt pitting stainless steel, I omitted that they say adding salt to the water when boiling eggs helps prevent shell cracking. I ruined a pan using salt when I switched to stainless steel learning the hard way. You may get away with it if you are careful making certain the salt dissolves and no granules rest against the surface. I prefer to avoid salting anything when food is in a stainless steel cookware.