psud

Ingredients

• Ruminant meat, I used beef
• Rendered fat from the same, I used suet

Method

1. Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
2. Dehydrate the meat until it is so dry it can be broken into pieces
3. Grind, smash, or blend the dried meat to add small as practical
4. Weigh the dried meat
5. Weigh out the same weight of rendered fat into a microwave or heat proof container
6. Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
7. Put the dried meat in a suitably sized mixing bowl
8. Add the melted fat to the meat, mix well with a wooden spoon
9. Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten

I updated my server from fabric 1.21.3 to vanilla 1.21.7 directly just recently and have noticed that my skeleton spawner farm is now killing unarmoured skeletons rather than leaving them on half a heart

1. Is this a bug, or a bugfix?
2. Is anyone else having this problem?
3. Is this just a problem that happens when going from fabric to vanilla? The skeleton spawner was created by a mod which is no longer running.

I can't see anything relevant in the changes or bugfixes of the releases after 1.21.3

My workaround is to raise the landing floor by 1 block which has returned the farm to normal functionality

This Nick Norwitz video presents the biochemical link between inflammation and anxiety

It made me wonder - is this part of the reported cool that you hear about in carnivore circles. Is it just (or maybe mostly) that the lifestyle prevents the bulk of inflammation and thus the anxiety that inflammation would have caused

A bit of my past, back in about 2003 - before I had eliminated sugar from my diet - I went to an all day event, got dehydrated and had a gout attack.

I mistook it for a foot injury from jumping down some stairs

But it happened again and nothing I had done could be blamed, so I ended up on allopurinol

Time passed, allopurinol worked. Then about COVID lockdown time I fell off keto and went back to eating junk, then in December 2022, just before Christmas I read The Fat Of The Land and went carnivore, calling it zero carb

So everything I read said there's no gout without sugar, so I stopped using allopurinol

Then in April this year I got foot pain. Not quite the classic big toe ball of the foot swelling but the next three toes' joint

So I blamed gout despite having no sugar for years

I got prescribed an anti inflammatory and it quickly cleared the problem

Then it happened again and I noticed the pattern, it was particular shoes. I cut my toe nails shorter and now those shoes don't compress my toes and cause toe pain

So I'm pretty sure again that gout needs sugar

Reversal being:

• I thought I had an injury but it was a gout attack when I ate junk
• I thought I had a gout attack but it was an injury while I was eating just meat

Yesterday I ran out of pemmican, so I bought steak. Scotch fillet is usually one of the fattiest cuts, but what I got must have been the smallest, skinniest cattle.

I had maybe 50g of fat in the day and woke this morning feeling less than well

All symptoms vanished though when I had breakfast: 200g of tallow and about 600g of steak

Perhaps I'm too lean now to run well on my own fat (why can't you judge your own fatness?)

I highly recommend pemmican if you're as bad as me at making sure you have fatty enough meat

#Pemmican

Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg

Equipment

• A method of making thin slices of meat - My butcher cut mine up
• A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
• A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
• A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
• A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
• Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper

Method

1. Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C

2. Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending

3. Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.

4. Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.

5. Weigh your blended meat. Weigh out the same amount of tallow

6. Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C

7. Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.

8. Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.

9. Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.

Package it in glass, paper, or foil. I used foil and packaged each two together

10. Clean up. As the cook you get to eat the pemmican left in the mixing bowl

It's sad that it's so resisted

This is a 1 year old archived thread on the popularity of carnivore. I found the discussion interesting, though no one was throwing studies around, one person noted the catch 22 that research can't be done on carnivore because it would be unethical to assign people to the diet because it has no research on it

Summary (2 minute read): https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.27.1_supplement.127.4

Linked to the title is the full study. Image is figure 2 from the study.

cross-posted from: https://lemmy.world/post/5207990

I bought half a beef liver and parted it out into ~100g pieces, vac packed them and put them into the freezer, but kept 80g out to have today for lunch

I don't think I could have eaten a lot, it's so very very rich, but I expected it to taste good because it's so nutritious and wow was it good.

I fried it in a smoking hot cast iron pan for about 20 seconds each surface.