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General Discussion / Re: Constipation
« on: October 05, 2010, 07:11:46 pm »Hasn't heard of the raw paleo diet yet. Is just here cause the word diet is mentioned. Selling a three day cleanse to SADers.
Thanks Rawzi.
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Thanks Rawzi.
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Hot Topics / Re: First batch of pemmican tastes like beef flavored dirt.
« on: October 05, 2010, 08:38:51 am »It's not so much that I don't want to take the time, but I come from a sort of culinary background, so going from gordon ramsay's beef wellington recipe to suet pemmican is pretty difficult.I wanted to be a chef since I was a little kid. I spent my best times in high school in my cooking classes. I even contemplated going to the Culinary Institute (45 minute drive from here) because I had the talent and the love of cooking. I didn't have the discipline to do it as a profession though. I got over the cooking hang-up when I transitioned to RAF.
FWIW I still cook for my wife. Try cooking by smell only; now there's a challenge.
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I think I also may have mixed it with a little more fat than meat.I personally made mine close to 50/50 by volume but mine was way overkill on the fat.
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Is beef the best-tasting meat to use?It's usually the cheapest. You use a lot of meat to make jerky.
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1. Best source/price for great tasting fat? Bison back fat seems to taste fantastic, and I haven't checked the price yet personally, but I'm worried it may be too expensive for me to use on a regular basis. Being in the Army, I don't have a ton of money, although I do try to make food one of my top financial priorities.Source it local and fresh if possible.
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2. Is beef the best tasting meat to use? Is there another meat that tastes maybe better, that's available for a similar price?This is a personal preference thing. Stronger flavored meat might make a tastier jerky or pemmican.
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3. Has anyone ever done this with wild game? In about 3 months I'll be moving to Texas and I'm going to start hunting regularly, and I was thinking with it's leanness, venison would be a great meat to use. Mayhap venison and bison back fat?I haven't yet but when I get a deer I'm going to dry some as jerky. Not goign to make pemmican though as it doesn't sit well with me.
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4. None of my pemmican will have to last very long, a week or two at the most. It's basically a simple way for me to bring paleo food with me to work for lunch. So I really want to place an emphasis on taste, with natural herbs and spices. I have a small rosemary and basil plant, and I just started growing my own garlic. I'd really like to try to make some form of "gourmet" pemmican without loading it up with sodium, just natural herbs and spices. has anyone else done this, any tips? I'm thinking some dried garlic could really taste nice, with some basil.If it doesn't have to last go wild with it. I made a batch that I wanted my wife to try but she passed it up. My brother ended up eating it and really enjoying it. I just simmered dried basil & oregano is the rendered fat for a few minutes and left the herbs in the fat. A couple dashes of black pepper, garlic powder, and onion powder.
353
General Discussion / Re: High Meat and Mason Jars
« on: October 04, 2010, 07:08:58 am »
Just screw the top on; you'll be fine.
Those directions are for when you're canning foods and need it to remain airtight for months.
Those directions are for when you're canning foods and need it to remain airtight for months.
354
Off Topic / Re: School Sucks
« on: October 04, 2010, 07:05:42 am »You should go to school if you still need to find what you're good at, or you don't know how to work independently yet, or for certain highly technical things.I agree with this.
Some people benefit tremendously from the way classes are taught in a college. Some benefit from vocational training. Some do best diving in headfirst and learning in the field.
I went to college because it was what you did after high school. I was certainly smart enough for it (albeit lazy) but had no desire to go. I did a couple semesters at a local community college but eventually stopped so I could work fulltime. I did go back a couple years later to study other courses but I have a harder time learning in a classroom than I do with life so left again without a degree. The brain fog from my Candida didn't help make things easier while attending.
I do have to give credit where it is due; I found drafting, and by way of that the architecture I do now, by way of college. It gave me direction but I did not need to sequester myself there for years to earn a piece of paper.
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Hot Topics / Re: What would u do if u felt u needed an ER but had just eaten raw meat?
« on: October 02, 2010, 07:12:10 pm »
Congrats to your son on taking the step and eating some RAF. I'm glad it's sat well with him.
As to the black stool it sound to me that the Yucca might have slowed his digestion so much that he absorbed almost all of the water in his stool. The only things that I would think would make a very dark stool would be dry stools or blood far up the digestive track (which he doesn't sound like he has as you're not mentioning pain). I'm sure there could be other explanations but I'm not sure what.
As to the black stool it sound to me that the Yucca might have slowed his digestion so much that he absorbed almost all of the water in his stool. The only things that I would think would make a very dark stool would be dry stools or blood far up the digestive track (which he doesn't sound like he has as you're not mentioning pain). I'm sure there could be other explanations but I'm not sure what.
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Hot Topics / Re: First batch of pemmican tastes like beef flavored dirt.
« on: October 01, 2010, 07:13:26 am »How will I get better? I don't really understand how I did anything "wrong", I did it according to all the many directions I've found online, here and everywhere else. Will grinding up the meat into a fine powder improve it? At least, will it improve the texture, so it's not like I'm chewing hard mud?
Also, I noticed the texture of US Wellness' beef lard, when in the tub, is basically like wax. It melts just fine, but I thought it was supposed to be softer.
What is the taste/texture of good pemmican like? Also, would there be any problem with using something like bacon fat, as long as it was from grass fed pigs and melted at a low temperature?
It sounds like the US Wellness tallow is very saturated; probably comes from suet. You can render your own and use muscle fat or marrow to make it softer. It'll be more perishable but less like mud. You can also mess with ratios of fat to meat powder to get the consistency you want.
FWIW pemmican is like this. It's not meant ot be a culinary treat but a survival food.
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Hot Topics / Re: Seasonings on pemmican, and best cuts of meat for pemmican?
« on: September 30, 2010, 12:48:36 am »I'm making my first batch of pemmican, and I'm a little worried about it tasting bland, so I put a little sea salt, cracked pepper, basil and oregano on the beef as it's drying. Will this negatively affect my pemmican?I believe the salt will prevent it from storing as well. When I made pemmican in the past I sprinkled a bit of salt over the top as I was eating the pieces.
FWIW IMO the best way you could flavor the pemmican would be to add whole dry herb leaves, perhaps as a bouquet garni, to a batch of rendered fat near the end. Let it simmer and infuse it's oils into the fat for a bit then remove.
358
General Discussion / Re: Gorillas?
« on: September 29, 2010, 09:38:34 am »I don't think they intentionally eat insects, but the insects they do eat are processed with the fruits and vegetables as best they can be.Like most other primates they groom each other and eat the bugs removed. Iwatched a group at the zoo last Friday and they really seemed to enjoy it.
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Omnivorous Raw Paleo Diet / Re: Melons
« on: September 28, 2010, 06:16:12 am »They're all the same family as watermelons (Cucurbitaceae), and presumably are fairly closely related to plants that are very edible in their wild form..e.g. watermelon has sweet varieties found in the wild in Africa.
They're all in gourd family. Melons, squashes, cucumbers, pumpkins, gourds (obviously), and chayote are all part of the family. One of the most paleolithic lot of fruits you'll find IMO.
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General Discussion / Re: Maple Syrup
« on: September 28, 2010, 06:13:25 am »I heard that the raw sap which comes out of the tree is watery and not very sweet. To make maple syrup, this sap is boiled down to concentrate the sugar. Maybe ask a small-scale producer if you can buy the raw sap.It's something ridiculous like 40 gallons of sap to one gallon of syrup.
There are other saps out there which would be more enjoyable in their raw form than sugar maple.
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Exercise / Bodybuilding / Re: OH YEAH! barefoot run!!! whos going??
« on: September 27, 2010, 12:47:11 am »If the forefoot hits a moment before the heel, that's forefoot imo.While I agree with you I'm trying to rationalize their description.
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Exercise / Bodybuilding / Re: OH YEAH! barefoot run!!! whos going??
« on: September 26, 2010, 07:23:11 pm »I don't have any evidence of others doing so no... This is just how I walk as it's the most effective for me most of the time. For speed, comfort etc... If I've just broken out of a hard run I might walk heels first for a bit to rest, but then move back to forefoot after a bit. If I've just eaten a load of food and I'm walking somewhere soon after I also have walked on my heels first.I do the same. If I'm in a hurry and don't think about it I sometimes start out heel-striking but quickly switch over when I notice the impact on the ground.
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I dunno wtf midfoot is, sounds like bs, although I've heard lots of people say it. I don't see how you can walk midfoot, unless your foot is shaped like the shoe in the attached image.. When I say forefoot I don't mean staying on my tip-toes...Maybe they mean the very back of the ball of the foot? Or more of a flat strike where the ball hits a moment before, or at the same time, as the heel?
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Health / Re: Salmonella food poisoning
« on: September 26, 2010, 01:22:21 am »
What color is the blood? If it's really bright/fresh you could have irritated the hell out of your ass and it's raw.
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Journals / Re: Ramblings of a madman...
« on: September 25, 2010, 07:55:25 pm »
In an interesting turn of events I've been noticing that I've got less hunger for meat or fat than I used to have. I'm still doing regular (every third day) bodyweight exercises and strengthening/bulking/toning as a result so obviously I'm not suffering as a result of lower intake. I think my body is just markedly more efficient burning fat, after the ~13 months I've been raw carnivore, which means I need less intake.
I'm 180.4 pounds as of this morning and 6'-3". My daily intake is frequently just a pound of ground lean beef (old bull) with some days up to 2 pounds. I'm also taking in ~1/2 to ~3/4 cup of suet by volume. Days that I eat a fatty cut of brisket with lots of tasty soft fat I don't even add suet.
I'm 180.4 pounds as of this morning and 6'-3". My daily intake is frequently just a pound of ground lean beef (old bull) with some days up to 2 pounds. I'm also taking in ~1/2 to ~3/4 cup of suet by volume. Days that I eat a fatty cut of brisket with lots of tasty soft fat I don't even add suet.
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Journals / Re: Sully's Journal
« on: September 25, 2010, 07:44:07 pm »i need to go somewhere to test it i guessYeah, the video gives a good way to test it. Judging by the size I doubt it's much more than 65 pounds which is still plenty of force to take anything down you want.
FWIW my wife's uncle told me I should have gone with the 40 pound draw choice for my bow after I showed it to him. 40 pounds will drop a deer just fine. I bought the 50 because I figured it'll hold it's arrow elevation farther.
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Exercise / Bodybuilding / Re: OH YEAH! barefoot run!!! whos going??
« on: September 25, 2010, 07:41:00 pm »Maybe this topic should be in the Exercise / Bodybuilding section btw.
Agreed. It's been moved there.
This sounds like a fun event. I can't make it this year but hopefully it's a success and they hold it again next year so I can attend.
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Primal Diet / MOVED: OH YEAH! barefoot run!!! whos going??
« on: September 25, 2010, 07:39:33 pm »369
Exercise / Bodybuilding / Re: OH YEAH! barefoot run!!! whos going??
« on: September 25, 2010, 06:59:20 am »rofl I'm sorry I just f**ked up your poll. I just read the title and the poll before I read your post >.> I'm afraid I'm not going to be there.I reset it, as yours was the only vote, and changed it so people can modify their vote.
I didn't realize they were holding a barefoot run in the city. When/where?
370
Journals / Re: Sully's Journal
« on: September 25, 2010, 05:21:13 am »
What's the draw weight Sully?
I picked up this recurve for my birthday last month but haven't had much chance to practice with it. Mine's a 50 pound draw weight.
I picked up this recurve for my birthday last month but haven't had much chance to practice with it. Mine's a 50 pound draw weight.
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Off Topic / Re: birth control-what is safe to use?
« on: September 24, 2010, 07:03:09 pm »how about vaginal contraceptive film?My wife and I have used it before. It's quite a physical irritant most of the time.
373
Journals / Re: Pacific Northwest here i come!
« on: September 24, 2010, 08:30:26 am »If I wanted to keep a lobster alive a little while, what do they eat?Any animal that gets near them that doesn't kill them. I'd recommend feeder fish but they're so loaded with bad stuff from their diets and close quarters that you don't want to pass that into your food. Do you have any ponds or streams local you can go catch some minnows in?
I believe lobsters will also scavenge. If this is the case drop some of your raw meat in the bottom of the tank and it should be good.
374
Suggestion Box / Re: Website loading problem
« on: September 24, 2010, 04:04:40 am »
I had problems connecting last night (~10 hours ago from this post).
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Journals / Re: Ramblings of a madman...
« on: September 24, 2010, 03:36:50 am »
Went to the farm today. Huge (450+ acres) place but very intelligently used and definitely not overcrowded by the ~300 head of cattle. A real eye-opener as to what real farming entails but the wife and I would still like to do it someday, albeit on a smaller scale.
Our first stop was the processing room where they were killing the chickens for the week. It was done in much the same way as I've seen described elsewhere; the bird is placed into a metal cone upside down where it has it's throat slit and bleeds out into a sloped trough below. The birds are then beheaded, tossed into hot water to loosen feathers, tossed into a drum with brushes to strip the feathers, and then tossed into a cold water bath to chill down to 40*F. Most of the birds went quickly as they bled out but a couple had a lot of fight in them and took much longer to die. It was kind of hard to watch it but I made sure my wife and I did so we knop just where our food comes from and what happens to it before it gets to our plates.
After the chickens we drove around the complex and saw a number of different pastures in use.
The Egg-Mobiles are a cool contraption in person and really ingenious. Pretty amazing when they drop the door/plank from the side and dozens of chickens come rushing out.
The cattle were very healthy and looked content. They've been in a drought up there for a while so the grass was growing very slowly so the cattle are going to be eating hay before the middle of next month but the cattle didn't seem to be wanting.
The last herd we saw was the mommas and calves. Those were some serious heifers. The biggest breeders were ~1800 pounds and just massive. Even the calves were doing fantastic; probably over 1,000 pounds and just 6-8 months old. The calves are also fully grass-fed so obviously they can grow just fine on grass.
We're going to go back in the late spring to see the farm at a different time of year. It'll be nice to see all the babies.
Our first stop was the processing room where they were killing the chickens for the week. It was done in much the same way as I've seen described elsewhere; the bird is placed into a metal cone upside down where it has it's throat slit and bleeds out into a sloped trough below. The birds are then beheaded, tossed into hot water to loosen feathers, tossed into a drum with brushes to strip the feathers, and then tossed into a cold water bath to chill down to 40*F. Most of the birds went quickly as they bled out but a couple had a lot of fight in them and took much longer to die. It was kind of hard to watch it but I made sure my wife and I did so we knop just where our food comes from and what happens to it before it gets to our plates.
After the chickens we drove around the complex and saw a number of different pastures in use.
The Egg-Mobiles are a cool contraption in person and really ingenious. Pretty amazing when they drop the door/plank from the side and dozens of chickens come rushing out.
The cattle were very healthy and looked content. They've been in a drought up there for a while so the grass was growing very slowly so the cattle are going to be eating hay before the middle of next month but the cattle didn't seem to be wanting.
The last herd we saw was the mommas and calves. Those were some serious heifers. The biggest breeders were ~1800 pounds and just massive. Even the calves were doing fantastic; probably over 1,000 pounds and just 6-8 months old. The calves are also fully grass-fed so obviously they can grow just fine on grass.
We're going to go back in the late spring to see the farm at a different time of year. It'll be nice to see all the babies.
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