Thank you, that really helps us on the other side of the fence understand
I'm looking forward to when the ai bubble crashes and we can get terabytes of ram for only hundreds of dollars
No beef complains before the captive bolt gun turns the brain off forever
They are protected from other predators which would give them a much more painful death
May I point you towards Friendly Carnivore
Plants can't run away so they defend themselves with chemical warfare. Most of us can detoxify a lot of the common food plants, but some of the accumulated toxins get most people in the end — a lot of the diseases of aging are effects of the poisons plants use
At the lowest end they block nutrient absorption like tea blocks iron
As you say, the more you know the less good they seem
If you're intolerant of some of the common food plants (for me it's wheat and cocoa. Apparently my ancestors didn't have wheat until 6000 years ago, and cocoa came with the Colombian exchange so no surprise many of British stock can't handle all of those plants' attacks
Yeah even the sugar free factory produced foods and drinks are bad for you
I get my caffeine from double espressos
You can get grass finished beef in America, but you might need to find a local to ask where
That was the good thing about Reddit, loads of people from all over with local knowledge you can mine when travelling
One of the things this diet has done for me is I hardly know when I have a cold, last thing I caught the only symptom I noticed was a light fever
Not a site but a feature: web rings
You're on a site about radio control toys, at the bottom is a ring control go to a thematically related site, maybe find your way around the ring to it's start
I guess so. But also if just learn my way around again
I'm amazed that farmers who raise animals that are fattened with the western diet staples and are fat and keep eating the same stuff
Skip the begats bits
My partner needed steak for a family dinner, so following my style she bought a whole porterhouse, and they ate about half of it
She eats low fat. Bulk meat comes untrimmed so has much more than supermarket or even butcher cuts
But it seems fair enough, easier for her and her mum to cut it off than for me to add fat
Ingredients
- Ruminant meat, I used beef
- Rendered fat from the same, I used suet
Method
- Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
- Dehydrate the meat until it is so dry it can be broken into pieces
- Grind, smash, or blend the dried meat to add small as practical
- Weigh the dried meat
- Weigh out the same weight of rendered fat into a microwave or heat proof container
- 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
- Put the dried meat in a suitably sized mixing bowl
- Add the melted fat to the meat, mix well with a wooden spoon
- 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
#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
- 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
- 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
-
Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
-
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.
- Weigh your blended meat. Weigh out the same amount of tallow
- 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
-
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.
-
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.
- 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
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
view more: next ›
Why heal? If they are slowed by their injury they can't keep up when the herd flees, and a predator will eat them
Healing won't increase chances of survival
I think most of their problems are because they are optimised for speed over everything else