Another Meat Head

Speaking of natural abilities, some people have a set of them that work together but there isn't a need to match it too. I used to regularly encounter a guy who had a knack for finding new ways to make things more difficult. The calling might be to put a label on a box. He would place it over an edge forcing you to have to shift the box to read everything, bar codes could not be scanned bent over a corner and you would have to manually type the data in, the label would be wrinkled sometimes with portions overlapping, and this bunched up blob was vulnerable to snagging something and getting torn off.
It was unconscious. He was knowledgeable and intelligent far beyond average, impressive range and vocabulary. But labeling a box he would make a square peg for a round hole.
Speaking of dogs, some don't comprehend they are in the path of a car and only think as far as getting attention. Walking in front of something moving works until it doesn't. 
 

In my car on a break and have not read the thread if mentioned previously... possibly the most significant step when fasting is getting past the first night of sleep. A lot happens by the time you wake up the next day. You acclimate, your stomach shrinks, you have broken a routine of not fueling the cycle of repetition. By doing so you are more ready to establish a different pattern/routine. A lot of the very beginning is just habit as your body has been trained to expect things a certain way. Recognizing this isn't based on need as much as it is just the body following your training. The body and mind would like us to turn things over to unconscious preservation. We can participate as disciplined or indulgent as we care to be. I have been through periods of both. I personally find health is preferable to comfort.  

In my car on a break and have not read the thread if mentioned previously... possibly the most significant step when fasting is getting past the first night of sleep. A lot happens by the time you wake up the next day. You acclimate, your stomach shrinks, you have broken a routine of not fueling the cycle of repetition. By doing so you are more ready to establish a different pattern/routine. A lot of the very beginning is just habit as your body has been trained to expect things a certain way. Recognizing this isn't based on need as much as it is just the body following your training. The body and mind would like us to turn things over to unconscious preservation. We can participate as disciplined or indulgent as we care to be. I have been through periods of both. I personally find health is preferable to comfort.  

In my car on a break and have not read the thread if mentioned previously... possibly the most significant step when fasting is getting past the first night of sleep. A lot happens by the time you wake up the next day. You acclimate, your stomach shrinks, you have broken a routine of not fueling the cycle of repetition. By doing so you are more ready to establish a different pattern/routine. A lot of the very beginning is just habit as your body has been trained to expect things a certain way. Recognizing this isn't based on need as much as it is just the body following your training. The body and mind would like us to turn things over to unconscious preservation. We can participate as disciplined or indulgent as we care to be. I have been through periods of both. I personally find health is preferable to comfort.  

I'm getting more interested in this. The lady I met down the street does this. She's even offered for me to come down and use her equipment.
I agree. When I make my NY Strips inside, I will trim a strip of the fat and fry it so that it's crispy. Absolutely delicious!

Charred fat is meat candy.
I render my own tallow and I save what’s left of the fat bits and I’ll fry them up for a snack occasionally.


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Sometimes I have chopped hamburger for lunch. I fry it before work and ice packs in my lunchbox cool it down by the time I eat lunch. Store only had 75/25 and it was just too much in coagulated form so I made sure I drained it on a paper towel thereafter. But generally, since I was a kid a favorite was eating well cooked beef fat especially charred on BBQ meat. I may seem to be contradicting myself having voiced being tired of greasy meat but charred fat is different to me and it is just a flavorful accent. I would not eat a plate of it. Well, some time in my life I might had there been an opportunity.

Sometimes I have chopped hamburger for lunch. I fry it before work and ice packs in my lunchbox cool it down by the time I eat lunch. Store only had 75/25 and it was just too much in coagulated form so I made sure I drained it on a paper towel thereafter. But generally, since I was a kid a favorite was eating well cooked beef fat especially charred on BBQ meat. I may seem to be contradicting myself having voiced being tired of greasy meat but charred fat is different to me and it is just a flavorful accent. I would not eat a plate of it. Well, some time in my life I might had there been an opportunity.

I can eat beef, butter, bacon, and eggs, for any meal, every day, and never get bored. Ground beef is "ole trusty". Cheap, easy to prepare, and packed with nutrition. I just change up how I prepare it from day to day. Chopped up one day, made into patties the next, then another day rolled into meatballs with a cheese cube in the center, then taco seasoned, then on an Egg Life wrap, then as a meat loaf, etc, etc. It's fairly versatile, lol.
 

I eat such a variety it’s hard to choose just one but I guess my mainstay just might be eggs.
They are the perfect nutrition. I can fix them in so many different ways that I could never get tired of them. I have a nearly endless supply of them and they’re free. Well free for me.


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Pork chops... 

80/20 ground beef 

In the past few weeks for me it has the hamburger I grind myself. 
This past weekend I hit a couple three stores and took advantage of some sales. I bought some chuck roast, a couple sirloins, two small rib eyes and two flat irons. I bought a ten-pound bag of assorted beef fat. (Ends from rib eyes, some brisket trimmings, etc.)
I ground it close to 60/40 and then one three-pound pack of 50/50. 
Tonight, it was the 50/50 burgers, and they were amazing. So as of late my go to has been the high fat burgers.
Scott
 

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.

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.

This is true even today. All beef when processed is hung for a specific amount of time to start the dry aging process. If you are having a beeve custom processed you can request any time you want for the carcass to hang.
Then, many people will continue to dry age their steaks at home before cooking them. I will often salt and dry age my steaks for up to a week.
My beeves hang for a minimum of 7 days.
The difference between dry aging and what they were doing in the early days of the Industrial revolution is with dry aging it’s done under refrigeration and the other was just meat going rotten and putrid. Both are a form of decomp but one under controlled conditions and the other is just the meat going rancid. Big difference.


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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.

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.

Well...I am out walking the track today and feeling like I regressed quite a bit. Just overall stiffness in my back. I was definitely more snappy at my family yesterday. Just like with alcohol the only remedy is time and patience and abstinence.

So true!

I hear you Miranda, I experimented with some venison chili back in the winter and I was miserable for three days. Don’t know it was the tomato or the spices but that’s off my list forever.
It’s good to know what your limitations are.
Back when I was a heavy drinker I used to say that “Every once in awhile I gotta get drunk just to remind myself why I shouldn’t do that anymore.”


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

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 am in the USA. When I was in high school there was a semester focused on nutrition. It wasn't the standard approach of a health class. They approached it using a book which pointed out how the food industry and old wives tales have corrupted our understanding of what constitutes healthy nutrition.
Everyone got on board. I think it is part of youth finding their individual identity when you give them something with which to reject The Man, The Establishment, etc. Diet is something you can own personally, taking control of your diet. Then of course there is the seed-planting of fear taking place. It goes both ways. You can manipulate people, especially young people, easily telling them things which indirectly encourage them to choose other things. 
Older people, on the other hand, have to overcome a degree of laziness, they have a longer standing habit to break and lifestyle to change. They also have varying degrees of physical consequences of age and time invested in unhealthy behavior.
As they grow older many people try to reduce disruption to their hopes and plans taking less risks even choosing a safe yet dull and boring lifestyle. Many people tend to grow more and more convinced they know everything and are less likely to be open to being wrong. They learn some new things along the way but they take it in believing they already know everything and do not fully acknowledge how little they could possibly know about most things.
IQ tests are full of questions which measure whether you can determine or identify a difference and/or similarity between concepts. If you cannot recognize differences and similarities chances are you do not know you are ignorant. (i.e. "profiling" vs. "racial profiling"). 
Complicating things is the contemporary prevalence of oversimplification and labeling in terms of absolutes. Something has to be either black or white when in reality most things are varying shades of gray. What!!! Impossible!!! How can you be that when you are this?