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World Carnivore Month 2020

I'll second that.. The oxtail looks lovely..
 
Some posts have been deleted for derailment and not respecting the dietary choices of others. This thread is for discussion of those participating in or interested in World Carnivore Month. Please respect that.
 
That oxtail looks moorish, I would definitely clean the bones and plate. If you are reading this and have never had this, get an expert to cook it for you so that your first experience lives up to what it should.
 
Thanks Goonergirl!
How are you finding it? Do you find it okay to eat just meat or are you craving veggies. I think I may give this a go for a week at least to see how my blood sugars respond in the run up to my next hba1c and possibly to shock my doctors when I see them. I anticipate that my cholesterol may lower according to the Feldman protocol..
In a spirit of trying to connect with those I disagree with I hope to be open to hear the experiences of all those trying Carnivory or Veganary, Remainers and Leavers alike.
 
Been carni for over 2 years now.
How time flies!
My guts have recovered enough nowadays to tolerate a few veg occasionally which gives me a nice bit of flexibility when I want it, but somehow I always drop them again, mainly through lack of interest in greenery and a pleasure in the meat, fish, eggs, cheese and animal fats that I do want to eat.

Today I have bone broth for breakfast, some homemade chicken liver pate defrosting (to eat with a spoon) for lunch, and some homemade pork, garlic and herb sausage meat which I will cook tomorrow with chicken.

Interesting that they are promoting organ meat this month too.

a nice reminder for me to make some ‘Awful’ Offal Soup again. It’s fab. Tastes like steak and kidney pie in a bowl.
 

Hi @NicoleC1971

I love it - have been toying with carnivore since this time last year. Don’t crave veggies at all - my downfall is always nuts, nut butters, 85%+ chocolate and the like. This is an attempt to wean myself off those as while my blood sugars are fine, my weight is not!

When I’m full on carni (I include all animal related products) I feel great!

Let us know how you get on.
 
lucylocket61 said:
How do you cook the oxtail? It looks delicious.
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Lucy, this was cooked in an Instant Pot pressure cooker. However, that is a new acquisition and previously I’d always used my slow cooker - bit of liquid (just a bit, preferably juices/stock left from a previous dish; enough to cover the bottom of the slow cooker then bung the oxtail in, having browned it first, and leave on low for 11 hours. Sure it would work in a conventional oven too, but not sure how long you’d need to cook it. Seasonings as you wish.

For any instant potters, I sautéed on high, then pressure cooked for 55 minutes and used natural pressure release.
 
Mbaker said:
That oxtail looks moorish, I would definitely clean the bones and plate. If you are reading this and have never had this, get an expert to cook it for you so that your first experience lives up to what it should.
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@Goonergal is her own expert - especially where oxtail is concerned.
 
Oh my, I’ve just gone to heaven. Went to the butcher to pick up an order and spotted him chucking chicken skins away. He gave me 3 for free and having been out longer than intended this morning, planned lunch was going to take waaay too long for one so hungry.

Out with the air fryer, in with two cut up and salted chicken skins. 20 minutes later, deliciousness, with some added chicken liver terrine that was discounted in Waitrose.

Am going to have to negotiate with the butcher for future supplies of those skins.

 
Chicken skins looks amazing! Droooooollll...
....dribble.
Fasting today. Blew the first day on New year's day as a not so small amount of sneaky carb gave me the munchies.I won't mention the indiscretion but it involved artificial raspberries, 3 bars. Corned beef and a well-aged steak not so bad though. It's made fasting today a bit harder as work is still full of Xmas foodstuffs.
Try getting some pigskin too that they trim from hams. I cut it and fry with salt for scratchings. Also free along with feet for jelly. And Tesco have started selling chicken liver!
 
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Tescos have always sold chicken liver. I’ve been buying it for 20+ years. Either fresh and vacuum sealed or frozen in tubs.

lovely stuff. It’s been part of my cooking since I discovered the wonderfully low price back in my student days
 
Brunneria said:
Tescos have always sold chicken liver. I’ve been buying it for 20+ years. Either fresh and vacuum sealed or frozen in tubs.

lovely stuff. It’s been part of my cooking since I discovered the wonderfully low price back in my student days
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Wow! I've been missing out. I only found it this Xmas. DOH! Any recipes for pate?
 
I am not sue I can continue to read this thread..., I appreciate how those with carb addiction feel. luckily it is dinner time of 2 sirloin steaks with mushrooms and onions. But those skins.
 
Lotties said:
Wow! I've been missing out. I only found it this Xmas. DOH! Any recipes for pate?
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my recipe for chicken liver pate is blindingly quick and easy.
All quantities adjustable.

chicken livers
Butter or cream cheese
Garlic, onion, herbs, red wine, sherry, paprika or whatever seasonings you like (not all at once!)

if you are using garlic and onions, chop and sweat them in a heavy frying pan til cooked (translucent or caramelised - your choice)
Add livers, and other seasonings. Cook over a lowish heat til livers cooked (but not overcooked!)
Add cream cheese or butter - to taste. Quantities depend on whether you want keto macros, or not. I aim for 1 part butter to 3 parts liver.

blend till velvet smooth.
Cool
Eat.

freezes well.

absolutely no need for extra steps, or other phaff.
 
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