Meathead

Today just announced a win regardless if it's keto not carnivore. 
 
https://www.foxnews.com/food-drink/steak-n-shake-cook-fries-beef-tallow-authentic-way
 
 

Unfortunately sous vide is no where near boil temp for med rare steak.
I'm too much a control freak I prefer grilled steak, stove top and finish in oven.  Plus I spent so much last year I can't afford sous vide 😄😄

There's managing then there's over the top in some cases. 
Myself I'm surprised my balls aren't plastic eating from plastic like I have 😄
I never believed in the nonstick bs. Too old to care how I vacuum seal🤣

Please deactivate my account. 
Thanks 

Please deactivate my account. 
Thanks 

Nice thick venison steak. 

Keep it simple. 
What's your WHY??
Fat = energy 
Protein can spike your blood sugar if you eat too much. 
Keep in mind NO ONE ELSE especially government cares about your health like you. 
Lastly welcome home you're family. 

$5.50/LB far from insane when euro beef is probably far superior than usa.

Keep it simple. 
What's your WHY??
Fat = energy 
Protein can spike your blood sugar if you eat too much. 
Keep in mind NO ONE ELSE especially government cares about your health like you. 
Lastly welcome home you're family. 

Not to worry. As Dr. Ken Barry says, eat what you can afford to eat as long as it’s meat. If all you can afford is hotdogs and lunchmeat it’s still better than highly processed junk and vegetables. 

That would be sacrilegious. 

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.

No doubt about it. As carnivores they are no different than us. 
I’ve seen a tremendous difference in my older dog, Great Dane and American Bulldog Cross. He’s 12 years old and was getting around pretty poorly until we put him on a meat and fat diet. Within 3 months he was moving around pain free and playing with the younger dogs. 

It’s impossible to get away from it. All we can do is limit our exposure. I store most food in glass containers but the lids are plastic. 
I no longer use a plastic cutting board. 
I drink out of glass or metal containers as much as possible. 
When it comes to sou vide I think it’s become popular to use silicone bags. 

Just like us, dogs need to eat a species specific diet. 

Oh but they are my friend, they are. 

Helping to understand the difference between Relative risk and Absolute risk. 
 

Screw these turncoat.
He needs to go live with Trudeau.
Too much drama crap on FB for me to come back.

That's what I told her 

You are absolutely correct. You have to read ingredient labels. They hide sugar and grains in them. I read the label on a package of chorizo that I used to buy frequently and besides all the other junk it had in it there was soy grits in it.  WTH! What are soy grits and what are they doing in my sausage. I no longer but store bought sausage. I have a processor that can make my sausage custom to what I want and I can make my own as well. 

Just for you Orweller. 

Keep it simple. 
What's your WHY??
Fat = energy 
Protein can spike your blood sugar if you eat too much. 
Keep in mind NO ONE ELSE especially government cares about your health like you. 
Lastly welcome home you're family. 

Keep it simple. 
What's your WHY??
Fat = energy 
Protein can spike your blood sugar if you eat too much. 
Keep in mind NO ONE ELSE especially government cares about your health like you. 
Lastly welcome home you're family. 

I use cheese sparingly as I'm not a FAN of the texture and smell. 
I'd rather smell dirty Sox than cheese 😅😅