Hey, as a new carnivore dude, 67 years old btw, and also a good cook of several decades of experience, i am making my own carnivore recipies to share with the group and also get insights and ideas from other carnivores. I'm not sure if this is the appropriate place on the forums to do this so moderators can weigh in. My thinking is to start a thread here with a basic idea based around a particular animal based product, in this case, beef suet. I want to find out if the carnivores are eating beef suet and how they prepare it. Then after some considerations I can post on this thread whatever I decide to try in the form of an actual recipe and the thread can run perpetually as i get new ideas, my own ideas and from the input from other carnivores. If the mods think i should post the actual recipe on a new thread just say so, no worries. However i think the free exchange of ideas between carnivores on how to prepare certain animal products like beef suet is an important aspect to expanding the carnivore menu. I never thought of beef suet as something to eat like an actual food and thought it was literally "for the birds" haha. But i watched a video or two on YouTube and now understand that it is eaten by the carnivores too. When i went out for my first carnivore shopping spree i picked up some beef suet. I cut up a 3lb chunk into small like 1 inch cubes and rendered these in a 250F oven for 3 hours using a dutch oven covered, stirring occasionally, using about half a teaspoon of whole organic fennel seeds and a bay leaf for aromatics. Anyways, after 3 hours i was left with all these globules of rendered beef suet swimming around in the tallow. I tried a couple of these cubes with a bit of salt and it was heavenly is all i can say! At the same time as i was doing my suet experiment i was making a blue cheese and shredded beef beef stew, so i mixed in a cup of these suet blobs into the stew. Wow! It really added some flavor, texture, and filler to the stew without them falling apart. [Next time i make the stew i will post the recipe because it is delicious] I still have about a cup of the suet globs left so my thought is to incorporate these into my dill pickle chicken wing stew, which i plan on making today along with a fried panko version of the dill pickle chicken wings too, suggested by Miranda, my thanks to her, and I will post the results. All this to say that i bought another chunk of beef suet, and my plan is to cut this chunk of suet into "suet steaks" render them in the oven then experiment with various flavorful preparations using the suet steaks. True, it would probably be good "as is" out of the oven with a bit of salt and pepper, but beef suet come across as something that deserves more eperimentation in order to bring greater variety to the carnivore table. I am an experimental cook so sometimes it might take a few iterations of a recipe to get it perfected. So in closing, I am asking if you carnivores are using beef suet in your diet, and how are you preparing it? Thanks for any and all input! Carnivore Chef
I just saw a video by Dr. Ken Berry about keto-friendly condiments. I am always looking for ways to add variations and creativity to my meals and I thought you might be interested in viewing this video (if you haven't seen it yet). He says that if they aren't easy to find in the store, they are easy to make at home where you can control the ingredients.
Here's the link to the video:
Butter was the first item on the list. That one is an easy one to find. However, if you like using clarified butter for frying (as a break from tallow, bacon grease, or fruit oils), here is a link to one way of making your own clarified butter. Clarified butter has the milk proteins removed and will not burn as it raises the flash point for butter up around 500 degrees Fahrenheit.
https://chefjeanpierre.com/recipes/essentials/clarified-butter-how-to-make-and-why/
Next on his list was bacon grease. He says it can be used as a condiment as well as for frying food. He mentioned pouring the hot bacon grease over salads. 🤔
Vinaigrette was also discussed and there are a lot of recipes out there to choose from.
Mayonnaise was on his list and of course he cautioned about the soy and seed oil mayos. Here is a link for some good homemade mayo:
https://chefjeanpierre.com/recipes/basic-mayonnaise/
Hollandaise sauce is made from eggs (yolks) and is so good. It complements a lot of food and is a great source of fat. This is the recipe that I use:
Hollandaise Sauce
Ranch dressing (dip) has always been a favorite of mine but all the commercial ones out there are invariably made from soy oil. So it will have to be made at home (unless you know of a brand that is keto friendly). I remember seeing a homestead video that made the spice powder so you could make it fresh in any desired quantity. You could make the ranch powder recipe and modify it to take out the buttermilk powder and use the cream cheese/sour cream combination instead. But there are a lot of different carnivore/keto recipes available. All can be modified to your liking.
Mustard was his next item. Pretty easy. Just remember to read the label as some of those mustards have devils in them.
The bonus item he gave is aioli. Something that I had never heard of but am anxious to try out. Here is a sample recipe for garlic aioli.
I noticed that there were also other videos besides Dr. Berry's that touted carnivore condiments. I know when I first started my diet, I was afraid I would get bored with the diet. But I have since discovered that there is a ton of information and ideas out there that will provide more variety than you think! 😊