I'm leaving for West Virginia in the morning for a four day ride on the Hatfield and McCoy trails. Last year was my first trip while on Carnivore and I didn't plan all that well. I ended up eating some plain burgers cooked in vegetable oil. It landed hard and I had some unexpected pit stops along the trail. 

This year I am trying to plan a little better. There is also two packs of country style pork ribs and two NY strips that didn't show in the pics. It should be enough to hold me from Wednesday til Sunday. 

Not really complaining but it is a bit easier just to eat where everyone else eats. LOL

Scott

3 hours ago, Scott F. said:

I ended up eating some plain burgers cooked in vegetable oil.

They must have been lean because usually burger can cook in its own fat.

Have fun on your trip 🙂

Thanks.

Cooked on the griddle alongside whatever else they were cooking. 

When I looked back into the kitchen it was a normal size bottle of oil but to me it stood out like it was a five-gallon bucket.

One of the oddities with carnivore (for me anyways) is that I ate using seed oils my entire life with no issue. Once I went five-six months without them the least bit now sends me running for the bathroom. 

My wife cooked some fries one night and then did the burgers in the same pan. She said, "I forgot" and I said, "shouldn't matter all that much for no more oil than is there".

It did. 

Scott

Interesting. I haven't completely black-listed seed oils in my life. I try to avoid them as much as possible, but I know I'm likely getting them when I dine out. 

Practicing the 6 P’s of success.
Good job.
When we do without something for a time that is toxic to us I believe we develop a sensitivity to it. It’s a good deterrent to keep from getting hooked on it again.
Have a good ride and keep the dirty side down.


Sent from my iPhone using Tapatalk

On 4/16/2025 at 11:11 PM, Geezy said:

Practicing the 6 P’s of success

Can you spell these out for us? 😄

 

39 minutes ago, Bob said:

Can you spell these out for us? 😄

 

I could but it’s a family friendly site. 😉

On 4/16/2025 at 5:50 AM, Scott F. said:

When I looked back into the kitchen it was a normal size bottle of oil but to me it stood out like it was a five-gallon bucket.

Prior planning prevents poor performance. That is five of them but the sixth is a tad bit off-color. 

I found "Prior Proper Planning Prevents Poor Performance" to get 6.

Then I found a 7 P's one that might have the word your referring to...
https://military-history.fandom.com/wiki/7_Ps_(military_adage)

7 hours ago, Bob said:

I found "Prior Proper Planning Prevents Poor Performance" to get 6.

Then I found a 7 P's one that might have the word your referring to...
https://military-history.fandom.com/wiki/7_Ps_(military_adage)

Well I do have a military background. 😁

On 4/16/2025 at 12:03 PM, Bob said:

Interesting. I haven't completely black-listed seed oils in my life. I try to avoid them as much as possible, but I know I'm likely getting them when I dine out. 

Seed oils are one of those items I have absolutely banned from my life. While I am less rigid on other things, that is one food item I will not budge over.

On 5/4/2025 at 4:53 AM, Orweller said:

Seed oils are one of those items I have absolutely banned from my life. While I am less rigid on other things, that is one food item I will not budge over.

The 1 area where I might encounter seed oils while dining out is my steak. My first year, I was that guy that inquired on how to they cooked steak and was very adamant about only cooking in real butter or over an open flame, etc. Now I don't even inquire. I figure that once, maybe twice a month potential exposure isn't worth fussing about. I've seen Bart Kay and others say the same thing about themselves as well.

Then the 1 area where I'm definitely getting exposure to seed oil when I dine out is if I opt for buffalo wings. I can only think of one area wing restaurant that fries in beef tallow, and there's a darn good chance that almost all the rest of them are deep frying in seed oils. But I have wings maybe once every other month at best, so again, not worth fussing over for me.

I don't eat out all that often so I don't run into the seed oils being an issue. One of the first things I read and learned with going carnivore is that there is an awful lot of individuality involved. Even when we all go forward with the same basic principles our results can vary, and sometimes they can really vary.

I have had well over fifty years with frying in seed oils as a 'staple' to my diet. Mostly the vegetable and corn oils but when doing wings we always 'stepped up' to peanut oil. I never had an issue and frying was my preferred way to cook, slightly second behind the grill.

After not having them for several months while using butter and tallow I am not sure exactly what happened. I ate Mexican one night and asked the grill be scraped and butter used for my meat "as us carnivores sometimes do". I feel like they did that time and I had no issues. The next time I asked the same thing at the same restaurant and the waitress acted as if it were a big deal. I didn't taste any difference but the trip home required a beside the road pit stop. I blamed "Mexican" not seed oils.

A few weeks later my wife was cooking and she used Canola oil and then told me she had forgot I was eating form the same pan. (been really good about supporting me on carnivore). I told her no more oil than was involved it would not really matter. Half way out to the dog pen I had to make a hasty retreat.

I find it odd that I am now that intolerant to something I spent years almost eating by the bucket.

Strange.

Scott

31 minutes ago, Scott F. said:

I don't eat out all that often so I don't run into the seed oils being an issue. One of the first things I read and learned with going carnivore is that there is an awful lot of individuality involved. Even when we all go forward with the same basic principles our results can vary, and sometimes they can really vary.

I have had well over fifty years with frying in seed oils as a 'staple' to my diet. Mostly the vegetable and corn oils but when doing wings we always 'stepped up' to peanut oil. I never had an issue and frying was my preferred way to cook, slightly second behind the grill.

After not having them for several months while using butter and tallow I am not sure exactly what happened. I ate Mexican one night and asked the grill be scraped and butter used for my meat "as us carnivores sometimes do". I feel like they did that time and I had no issues. The next time I asked the same thing at the same restaurant and the waitress acted as if it were a big deal. I didn't taste any difference but the trip home required a beside the road pit stop. I blamed "Mexican" not seed oils.

A few weeks later my wife was cooking and she used Canola oil and then told me she had forgot I was eating form the same pan. (been really good about supporting me on carnivore). I told her no more oil than was involved it would not really matter. Half way out to the dog pen I had to make a hasty retreat.

I find it odd that I am now that intolerant to something I spent years almost eating by the bucket.

Strange.

Scott

I read in "dark calories" that eating a serving of fries in seed oil is as carcinogenic as smoking a pack of cigarettes. My husband always threatened to cancel the Internet when I mention some of the things I have learned about consumable food like products.

....if you read it on the internet it has to be true.....

Scott

19 hours ago, Bob said:

The 1 area where I might encounter seed oils while dining out is my steak. My first year, I was that guy that inquired on how to they cooked steak and was very adamant about only cooking in real butter or over an open flame, etc. Now I don't even inquire. I figure that once, maybe twice a month potential exposure isn't worth fussing about. I've seen Bart Kay and others say the same thing about themselves as well.

Then the 1 area where I'm definitely getting exposure to seed oil when I dine out is if I opt for buffalo wings. I can only think of one area wing restaurant that fries in beef tallow, and there's a darn good chance that almost all the rest of them are deep frying in seed oils. But I have wings maybe once every other month at best, so again, not worth fussing over for me.

I totally get it. You're not just eating out for the food, but for quality time with family and friends. For some this outweighs the cons, and for some they may not. It also depends on what the consequences are to us individually.

It's not so much a fuss, but a clear line drawn. To each of us that line is going to be elsewhere. We need to be happy too, while eating good. So I get it.

On 4/16/2025 at 11:03 AM, Bob said:

Interesting. I haven't completely black-listed seed oils in my life. I try to avoid them as much as possible, but I know I'm likely getting them when I dine out. 

That is one of my main reasons along with the astronomical prices that my wife and I RARELY eat away from home any longer. I've also worked in kitchens and know what happens "behind the scenes" sometimes. I would like to be the only person handling MY food before I eat it! Some places are better than most , but they all got an issue somewhere in the chain of preparing my meal.

28 minutes ago, Terry said:

That is one of my main reasons along with the astronomical prices that my wife and I RARELY eat away from home any longer. I've also worked in kitchens and know what happens "behind the scenes" sometimes. I would like to be the only person handling MY food before I eat it! Some places are better than most , but they all got an issue somewhere in the chain of preparing my meal.

I am in your camp. I had food poisoning back in 2018 and stopped frequenting fast food chains and try to avoid dining out all together. I've also seen what happens behind the curtains, and once you know, eating out comes with a price.

I only eat out when the occasion really calls for it. Any other situation, I invite folks over for dinner, the old fashioned way, no lines, no loud kids running around, and a good time all together.

No underpaid teenager who doesn't wash their hands, or use the same gloves, or doesn't clean the meat cutter, etc that touches my food. I worked in a butcher shop and know how rigid food regulations MUST be to have food safety. And those regulations are nothing but suggestions in some kitchens. I've seen horrifying things.

Be wary especially around Subways and Arby's, where meat doesn't get cooked at all... and a Taco Bell, we had a location here, and everybody was called to get checked for hepatitis who had dinner there a certain week. Add to it, the mush they call meat...well, they're not allowed to call it meat legally.... think of it. No thank you.

43 minutes ago, Orweller said:

I am in your camp. I had food poisoning back in 2018 and stopped frequenting fast food chains and try to avoid dining out all together. I've also seen what happens behind the curtains, and once you know, eating out comes with a price.

I only eat out when the occasion really calls for it. Any other situation, I invite folks over for dinner, the old fashioned way, no lines, no loud kids running around, and a good time all together.

No underpaid teenager who doesn't wash their hands, or use the same gloves, or doesn't clean the meat cutter, etc that touches my food. I worked in a butcher shop and know how rigid food regulations MUST be to have food safety. And those regulations are nothing but suggestions in some kitchens. I've seen horrifying things.

Be wary especially around Subways and Arby's, where meat doesn't get cooked at all... and a Taco Bell, we had a location here, and everybody was called to get checked for hepatitis who had dinner there a certain week. Add to it, the mush they call meat...well, they're not allowed to call it meat legally.... think of it. No thank you.

My mom Worked for many years at a local diner and also had a few scary stories about food prep and that was back in the 70's when people were good and still dependable. I would NEVER trust a modern younger person to prepare my food under any circumstance. Most of them can't even cook their own food, much less somebody else's who they don't even care about. My first food service job was as a dishwasher at our local country club. We served all the elite members of our society and if they knew what they were sometimes eating, I'm not sure how that would have turned out. Most of them were liquor'd up (with a Monthly bar bill minimum) before they ate so it they probably had no concerns anyways 😂. Several times after a state health inspection I got the job of taking a putty knife and scraping the floor of the walk-in cooler. You would be surprised what you can scrape up from where your raw food is stored! Funny side story - That same kitchen had a microwave with the safety shield in the front door that was always falling out! It was placed just about testicle level and whenever they used it, I would leave the area. I said something to the food service manager and I was told to "not worry about that"