riba
Senior Member
After getting colorozo salt I threw away cure #1. It was bound to end up in the salt pot.
Sometimes a butcher is quicker.
Sometimes a butcher is quicker.
Took me some digging to find it again, but the main 'name' associated with this is that of Vilhjamur Stefansson, an arctic explorer from the golden days around the turn of the century. He first learned about it from indigenous populations in certain areas that had such diets for at least parts of the year, and applied it at times during expeditions as well.@Jovidah Out of curiosity, I wouldn’t mind learning more, thanks!
I'm not entirely on-board with some of the statements in that article (there's a lot that's either outdated, or very dubious / still contested in scientific debate), but in general I agree that I wouldn't recommend a carnivore diet to anyone. While it seems technically feasible, it's hard to do it 'right', and due to the 'whole animal'-necessity involves eating a lot of parts that many won't find necessarily particularly appealing or attractive (organ meat, fats). No matter how much you like meat, eating only meat eventually becomes rather boring and monotone, and it's just much easier to sustain diets that have more variety.I love my meat, ...but also love eating plants. Can't see depriving myself on all the glorious veggies.
https://www.healthline.com/nutrition/carnivore-diet#steps
Thanks for that, that was an interesting read.I didn't do an exhaustive search, but I could find an article describing a somewhat controlled study lasting over a year; makes for interesting reading:
DEFINE_ME
Thanks for that, that was an interesting read.
OK, so you probably won't die within a year of eating only meat I think I'll stick to eating other things as well, regardless
Nice! I think not too long ago I have posted a recipe for red radicchio risotto. Try that, it is absolutely delicious!Over the last monts we became more and more fans of risottos. There are so many different ways to prepare them. Today we did a new one, that was made of red wine and beetroot juice. In addition we had a grape salad with chicoree
View attachment 154363View attachment 154364View attachment 154365
I never made this, but it looks intriguing, it is from one of my all time favorite chefs, Michel Richard, RIP.I only ever made one risotto that I consider a failure. I tried to make a dessert version, replacing the stock with orange juice and the cheese with white chocolate. While actually tasting great it was so incredibly rich and heavy it was almost impossible to eat. Literally had to 'lighten' it by eating vanilla ice cream on the side.
Right, i saw that before. It looks great, but i don't like blue cheese. Anyway i was thinking about trying it. Danke fürs erinnern.Nice! I think not too long ago I have posted a recipe for red radicchio risotto. Try that, it is absolutely delicious!
EDIT: here’s the link:Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
You could substitute another semi-hard cheese or soft cheese. Cambert, Brie, Gouda, or Harvarti would all work, among others.Right, i saw that before. It looks great, but i don't like blue cheese. Anyway i was thinking about trying it. Danke fürs erinnern.
Damn! I love fried oysters, haven't had them in years—they were a regular on the table at Chinese banquets with my family!Ginger pork belly “shogoyaki”, fried oysters, Japanese tartar sauce and Kewpie cabbage.
View attachment 154652
Served with broccolini and rice…
View attachment 154653
Impressed with your globetrotting kitchen adventures.Moroccan-style lamb rump, harissa spiced couscous, chickpea salsa, confit tomatoes and white wine sauce.
View attachment 154654
Thanks! It's a wonderful thing cooking in this digital age. So much info and inspiration at our fingertips..!Impressed with your globetrotting kitchen adventures.
Onion bread. This is made with stoneground whole wheat flour and dark rye flour. Despite that, not dense and heavy. There are nearly two pounds of onion baked into that bread
View attachment 154763
Enter your email address to join: