Geezy

On the livestream Monday night the question came up about the rising price of beef and I offered a reason as did someone else. Today I got this in my email. It explains better than I can. Texas Farm BureauRetail beef prices hit record highs - Texas Farm BureauBy Shelby Shank Field Editor Retail beef prices are reaching record highs in the U.S., driven by the shrinking U.S. cattle inventory and continued strong consumer demand. According to the Consume...

Exactly! Like I always say, carnivore starts with a foundation. From that foundation we build our own house.

I think it’s up to twelve as of today.

I often say that I just eat for nutrition these days but when I eat like this I have to rethink that idea. I do love me some fresh chorizo. Stopped by the carniceria today and picked up some fresh made chorizo and a bunch of tablitas. So today it was chorizo and 4 eggs cooked in the grease from the cooked chorizo. Yum! 🤤

This is why we all have to be our own N of 1 experiment. I’ve really enjoyed seeing your progress and ups and downs as you’ve tried to find your path. So many people don’t even attempt that and get frustrated because “carnivore just doesn’t work for them” instead of finding what will work for them. I applaud your efforts. 🫡

Ahi tuna salad with pork rinds. Then I still had some munchies do I tried something different. I had heard of someone dipping their pork rinds in melted butter so I thought id try a slightly different approach and just spread some butter on them like a soft cheese. Let me tell you what…that was delicious. Almost decadent. That will be a go to snack for now on. Great way to get that extra fat in.

Oh no doubt. It’s become a gotcha game in politics these days. It might be a good idea to keep this administration going with the next in line for as long as we can and enjoy it while it lasts.

Well we were out doing some furniture shopping over in Ft. Worth around noon and came upon a bbq joint that had a sign that said “All You Can Eat, $26.00”. Now if that don’t turn on a carnivore I don’t know what will. Yeah buddy, you can guess what I had to eat today. Ribs, brisket and sausage. Over and over and over again. To say I got my monies worth would be an understatement. I kinda feel like this now.

Yeah I saw that. It’s total bs.

Of course it won’t. It has nothing to do with health. It’s all about taste and profits. Nobody in the food industry gives a rats behind about your health.

You are definitely spot on with your assessments and you will reduce the inflammation in your body. Sent from my iPhone using Tapatalk

Yeah actually Chris Cooking Nashville came up with one. And when it comes to deep frying tallow and lard are the best imo. Sent from my iPhone using Tapatalk

1 pound ribeye. Funny how it never gets boring.

That could be fantastic news.

You have discovered one of the biggest appeals to this lifestyle…simplicity. It can be as complicated as you want it to be like Chris Cooking Nashville does or just caveman it and light the fire then burn the beast. I started off coming up with recipes trying to duplicate foods of days gone past but the longer I eat this way the simpler I like it.

As of today I’ve been a carnivore for 813 days. I had IBS for over 30 years and Crohn’s for over two years. I found remission in 30 days of becoming carnivore. Others resent what they are afraid to try or are too lazy to do. Jealousy is a sin. Actually, carnivore won’t cure anything. What it does is remove the things we are poisoning ourselves with and allows our body to heal its metabolism. Imagine how good we would feel and be if we had eaten this way all of our lives.

Hand cut one pound smoked ribeye.

Oh it’s definitely good. I’ve post up some blue cat that I fried up a while back. I fried mine in tallow. Now come up with a carnivore hush puppy recipe and we’d be in business.

Yep been following him for a while now. He had a good, insightful delivery.

Absolutely it is. It’s a red meat just like beef and is best when rare. Some cuts can be a little tougher though depending on the age when it was slaughtered.

Ok, I get your why. I reversed my Crohn’s Disease and IBS so I can relate. You do what you need to do to get this behind you. Be hopeful that in time you will reverse this terrible illness. Sent from my iPhone using Tapatalk

Looks great. I make chicken fried steak using panko and venison and it’s delicious. But as one who has sworn off seeds in any form I couldn’t do the caraway seeds.

This is a very unique way of using suet. I never would have thought of eating it as a meal. I just don’t think I could do that though as I make tallow out of mine it would seem like a waste to me but I do have the rendered out bit of fat left over for snacking on.

A three egg cheese burger omelette but that wasn’t enough so I made another one. So that was six eggs, a pound of burger and about 8 ounces of cheese (I’m guessing on the cheese). Later on that evening I got the munchies so I ate some pork rinds with some sour cream

This is how my lamb comes packaged. Lol. I eat a lot of lamb and it’s good any way you can fix it. for a leg of lamb I prefer to slow smoke it using pecan until it reaches 165° internal. Then wrap in pink paper and continue smoking until it hit 203°. Let rest for an hour in a cooler and then eat and enjoy. A leg of lamb is traditionally roasted in an oven until your preferred doneness (rare to medium rare) and you can do the same on the grill but I just like mine fall off the bone tender.