psud

Though I don't want to test the last part (getting fat to increase chances of surviving winter) I decided to test the first bit as an n=1 uncontrolled experiment

While completely satisfied on pemmican I ate a mandarin orange. It immediately caused massive food noise for more of the same. It made me hungry enough to eat the pemmican I had left on my plate as well as another piece

No surprise that the modern western diet makes people obese, it's like perpetual summer

Do seed oils block cholesterol to vitamin D? Vitamin D as sunscreen Sunburn resistance of people who don't eat seed oils

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

I just spent two weeks in tropical Cairns, Australia, a few of those days were out in the sun, snorkeling, fishing, bush walking. So I decided to test what I figured was a myth of meat making you proof against sunburn. I skipped sunscreen.

A light tan is supposed to be about SPF4 (Sun protection factor 4, stay in the sun 4x as long without burning, sunscreen is usually above SPF50) and my face, arms and legs had a little tan left over from summer. My back, chest, stomach, and shoulders were northern European white.

Two hours snorkeling was enough to get my shoulders burned enough to peel, my back got lightly burned. I guess I didn't point my stomach at the sun much. That's less burning than last time I spent a couple of hours in the sun with my shirt off, so I think there was some protection.

My friend I was traveling with told me that my face was bright red, I could see the red in my arms, but that all just turned to tan.

Last time I got burned enough to peel, it hurt. This time, it just itched as it peeled and felt very hot if I pointed that part of me at the sun for a couple of days.

While fishing I had my arms in the sun, with the un-tanned inside of my right arm getting hours of sunlight. That reddened, but didn't burn enough to peel. and now more of the inside of my right arm is tanned.

My thoughts:

• You burn about as quickly
• It hurts a lot less
• You can get a bit more sun without it peeling
• Once you get tanned you really don't get burned anymore
• If you tan and you spend time outside you'll tan as soon as the sun gets above 50 degrees above the horizon. For me that's early Spring for minutes a day through to mid summer where it's hours a day.
• You can get through a mid-summer day's UV with a deep tan.

To lots of people with episodes outside, or doing outside sport as the low sun of early spring turns into the high sun of summer, so solar UV dose slowly rises over months it would seem like immunity, getting tanned before burning enough to peel.

But if you go from nothing to hours under the summer sun meat won't be enough to protect whichever part of you is most pointed at the sun, but it will make the damage less severe and heal quicker, since unnecessary swelling will be suppressed.

Prusa have shared on their blog the upcoming version of their slicer which is intended to make colour printing easy using CMYKW for 5 colour printers and CMYW for their 4 colour systems

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

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