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« on: July 16, 2018, 04:24:19 am »
Hard to make previously frozen raw meat, fish, poultry, go rotten!    Even keeping out in warm temperature, it stays fresh.   Why is this, and how can we help make frozen raw go nice and high?    Will it eventually go rotten after a very long time?    Would mixing it with previously rotted meat or fish help?   Any suggestions welcome, as it usually tastes better the longer it rots, provided you keep it moist.   

General Discussion / HAPPY NEW YEAR!!!!!!
« on: January 03, 2017, 06:37:02 pm »
WISHING ALL READERS AND CONTRIBUTORS ARE REALLY HAPPY NEW YEAR 2017.   Lets hear your exciting new diet plans for 2017?

General Discussion / RAW THANKSGIVING?
« on: November 24, 2016, 05:18:49 pm »
What are we all enjoying today???
I have plenty of Raw Fish, so having Fishy Thanksgiving as U.K. citizen, Raw Cod, Raw Haddock etc..

« on: November 16, 2016, 02:43:02 am »
Had chunks of stale Raw Cod fish and put them on a plate in garden for flies to find.   Much as I enjoy really rotten raw fish, I was eager to go to the next stage.    Unfortunately it was a warm, dry, day and flies settled but showed little interest.    When I took it in it was bone hard and totally indigestible.    Thought hard and put it in a jar of water and it sank to the bottom.    After a day or two the fish became white and clean again and was fit to eat once more.   Quite chewy and firm, and still gave slight sting in the throat.    Thus all right and salvaged to eat.    I wondered if same effect could enable raw meat, that was dried too much, to be used and not wasted?   

General Discussion / MY LUCKY DAY!
« on: November 11, 2016, 07:24:24 pm »
Had TURP operation in hospital to open my prostate two weeks ago, but still bleeding although getting less each day.    Pain has subsided and am no longer taking pain killers, or any other pills just now.   Today I fancied RAW FISH, but the friend, who is shopping for me while I am housebound, is attending a funeral.   Telephoned our  Friday mobile Fishmonger, Michael Whittingstall from Lowestoft, and he is making a personal delivery to my door on his way home at lunchtime today.   How about that for service!    Fresh Raw Cod, Raw Halibut and Raw Hake if he has all these items!     

General Discussion / ZOMBIE BOY?
« on: October 08, 2016, 05:21:11 am »
Rick Genest, 31 year old Canadian tatooed all over appears in freak shows as a 'rotting corpse'.   Not content with that, he eats worms and pig intestines so observes Raw Paleo.   Friend of Lady Gaga who got him to model in Paris.   (UK Sun newspaper Thursday, 6 October, Pages 20-21.)   Anyone seen him?

General Discussion / SUMMER PICNICS
« on: August 27, 2016, 02:36:32 am »

General Discussion / DUSTBIN DILEMMA IN UK
« on: July 01, 2016, 05:33:36 am »
With dustbin collections in UK currently only once each fortnight, with possibility of extending period to three or even four weeks, we will have a lot of humming dustbins - though not the tuneful kind!   So unlimited opportunities for keeping High Meat, Fish and Poultry that would otherwise go to waste in the rat infested dustbins.   Should encourage UK households to experiment with High Food?   Anyone got a recipe for the rats that will ensue this period of collection?

« on: May 29, 2016, 02:16:05 am »
No need to race home with fresh raw fish, meat or poultry hurriedly to the refrigerator, just leave out in open air, sometimes covered to keep moist .    Ancient meat safe fitted on my wall has door and sides covered with perforated zinc, which can be replaced with open wire mesh to exclude only rodents.   Should give maximum exposure of raw food to atmosphere, environment and outdoor warmth.    Will ensure moisture is preserved and hope to advise on progress. 

General Discussion / FOWL CHRISTMAS!
« on: December 29, 2015, 12:45:05 am »
Hope you all are having a marvellous Christmas and wish you all a wonderful time!
How many enjoyed a lovely raw bird for Christmas?   My Christmas was fowl, but mainly because I have had a rotten cold starting Sunday before, continuing now, and not to be sneezed at!   Have tried raw turkey fillets previously and will try again soon as they have a distinctive flavour.   Trouble with a cold is you cannot taste anything, and end up breathing through your mouth while you eat.   Had some fresh raw cod, not so fresh raw halibut, and now raw hake which is superb after a fortnight in the refrigerator, and there is some heavily maggoted fish awaiting in the garage.   Of course you can all enjoy a conventional Christmas with friends and colleagues provided you get back to suitably raw ingredients for your own Christmas dinner!   Happy New RAW Year everyone!

« on: December 01, 2015, 06:09:00 am »

General Discussion / TOUGH LUCK?
« on: August 13, 2015, 01:53:25 am »

You take a chance whether raw meat is going to be too tough to chew when getting it.

1. Cut it into very small pieces and swallow whole, leaving digestive system to cope.
2. Hand mincer to convert it to mince and eat, as with steak tartare.
3. Blender or liquidizer to convert to liquid or gruel.
4. Use a mallet to tenderize the meat, if particular meat can be conditioned this way.

Had very tough steak that may have chipped a tooth.   Thought of a novel method using flies on the meat to create maggots which convert the meat with their fatty bodies, then eat the meat in the form of maggots with their fatty contribution.   They taste strong and meaty, and I can now use this nicely rotted steak.

General Discussion / ALL YOU CAN EAT?
« on: July 30, 2015, 12:23:29 am »

A Raw Paleo enthusiast working in a Butchery, Fishery, Restaurant or even a Slaughterhouse?
Sight of all the fresh raw meat overwhelming!
1.   Could they survive in employment?
2.   Whole new meaning to a lunch break?
3.   Colleagues who also felt craving?
4.   Boss let them have stale items for High Meat?
5.   Boss sympathetic, let them take items home?
6.   Boss who shared their interest and encouraged it?
7.   Anyone you know like this?   What experiences?
8.   Any vacancies?

General Discussion / MAGGOT FISH LATEST!
« on: July 20, 2015, 04:38:48 am »
Latest batch of Maggot Fish shows much promise.   Struggling as ever to make the process work, I leave the Cod on a plate in the garden most of a sunny day, take it up and keep it in a box, airing daily whilst watching developments.   Once the occupants have reached a size about 1 cm x 0.2 cm diameter and fish has shrunk to a mess of brown gooey gravy it can be tested.   It has a fantastically strong cheesy, fishy flavor that almost takes your breath away, and I have never had anything like it!   They make a splendid job, and you can eat the little individuals with their cheesy sauce.    It is almost unbelievably good, and I can't wait to try more tomorrow!   Sabertooth you are a genius!

Please don't go near anyone once you have had it unless you suck a very strong mint indeed, or they will express disapproval in the strongest terms!

General Discussion / FREEZER FAILURE
« on: July 14, 2015, 12:06:26 am »
My freezer has been intermittent lately and sometimes I find the contents all soggy and wet and not looking very good.   They later firm up and freeze.   Should I cut my losses and dump the entire contents of meat and fish, buy myself a new one and re-stock with fresh items?   This seems wasteful, but necessary in the interests of my health!    Advice please!

General Discussion / MEAT SAFE?
« on: July 14, 2015, 12:00:08 am »
A wooden box, with perforated zinc gauze in front door and two adjacent sides, is still mounted on the wall near my back door since moving in the house many years ago.   Before we had a refrigerator, it was used to keep the bottles of milk fresh and, since these were Jersey Full Cream Milk, it did well to keep it for a day or so.   Thought about hanging meat inside, but the gauze has all perished with weather, is expensive to replace, and difficult to find.   Could use fabric or air conditioner filter material, but thought again, as it is out in the garden with plenty of fresh air, why bother to cover it at all?   Leaving it for a day or two for any helpful insect activity, and then putting it in a jar indoors to stop it drying out completely, while airing periodically, should give it a fair chance?   Any views?

General Discussion / HIGH PORK
« on: July 01, 2015, 06:30:05 am »
Anyone ever tried Raw High Pork?   How to store, how long to keep, and is it worth the effort, or uneatable?

General Discussion / SWEET AND SOUR ----- FRESH AND HIGH?
« on: June 23, 2015, 03:07:32 am »
Wondered what combinations of Fresh and High Raw Meat and Fish could be used to approximate conventional Sweet and Sour meals?   Any suggestions please?

« on: June 17, 2015, 05:37:38 am »
Assuming you could easily journey to join any other Member of our group, whose current diet most appeals to you?

After a bit of thought:
I like Tyler's choice of Raw Oysters and enjoy these myself.   Might like to try one of the Raw Hares he is so enthusiastic about?
I envy Good Samaritans choice and variety of Raw Fish, and most of the other diet appeals?
The tremendous range of Rawzi favorites would leave me speechless and well filled with goodies of all kinds (gastronomic exploration)?
Would love to share some of Sabertooth's Maggot Meat and show him some of my Maggot Fish?
Both Eveheart and Jessica could help me to enjoy more varieties of Fermented Meat and Fish and smoothies?
Techydude has endless suggestions, which may not appeal to everyone, but certainly appeal to me?

I feel it is possible to learn something new, and well worth trying, from most, if not all, members of our adventurous select band.
No-one has been intentionally left out, so hope to add to my list from time to time! 

General Discussion / WHOLE FISH
« on: May 28, 2015, 05:39:40 pm »

If you are able to catch your own fish in river or at sea on beach, pier or in a boat, you can retain as much of your fish as you want, to prepare according to your preferences.    Commercial fish is usually gutted at sea and only fish livers are normally retained and processed on vessel to make liver oil.   Vessels at sea for a day or so may not carry ice and gutting is important to keep the fish fresh till return to harbour.   It should be well done, with clean straight cut across half the neck and down to the anus and all guts removed including little knob of heart in case of cod.   The fish should then be washed with care taken to remove all blood from the gut cavity.    This may be by swilling in an open basket, or on a washer which must not be overfilled during use.   The fish are then packed in boxes with ice in the fish room below deck.   Ice is stored on larger vessels, and needs breaking up as it congeals, it is then scattered on each layer of fish and on top of the boxes.    Flake ice, made on a continuous freezing roller, is made on some vessels, and flow ice results from mixing this with salt water.   Both are excellent for fish storage for two or three weeks at sea.   All these processes are directed at providing raw fish in the freshest  possible condition for the average consumer.   Although I have eaten massive amounts of fish raw, I must confess to never trying fish innards.   Perhaps handling fish has given me a distaste for such.   More likely I have missed out on another treat which was easily accessible to me, and certainly the liver could be eaten raw to provide all the benefits of liver oil.   The intestines will contain pre-digested raw fish which could taste sharp owing to the digestion process of the fish.   The eyes are favoured by some, so I suppose it will be necessary for me to try and enjoy more from a raw fish than I had previously considered.   Perhaps others can suggest the treats that lie ahead?

General Discussion / ASKING FOR WHAT YOU WANT
« on: May 28, 2015, 04:42:05 pm »

You should always ask directly for food prepared the way you want it – nothing to be ashamed of – no “possibly this” or “perhaps that”.   I have often asked for raw food on health grounds – my health for personal choice and benefits -  restaurant health because I may not go there again.   Be firm, polite and decisive.   When staying at an Hotel I always send a disclaimer letter in advance of my visit, and carry one with me whenever seeking raw food.   It simply states that I accept full responsibility for choice of food I consume and will not seek any form of compensation or redress for any ill effects that may result.   My “standard form letter” can be shown here, if wanted.   You should be prepared to be ushered to a secluded area for your meal, away from other diners, though you may be welcome among friends, if present.   When sent away on a training course I was able to make my diet known in advance, and even attended a wedding reception for a friend with meal of raw plaice, if I remember correctly.   Never feel inferior to other diners, you are there to enjoy your meal every bit as much as they enjoy theirs.    Of course if you go to a Sushi Bar or some new, enlightened restaurants serving African and Oriental food you will have no problems, as these are traditional dishes of the countries concerned.   Be prepared for some disappointments, particularly with organ meats, and this situation may improve in time with new premises seeking to provide raw food for more demanding and discerning customers.   It is a market yet to be explored, but be patient if you are waiting for a restaurant serving raw pig intestines or bull’s penis - let me know if you find one!

General Discussion / GETTING YOUR DESERTS!
« on: May 02, 2015, 12:15:56 am »
ANY OF YOU TRIED YOUR OWN DESERTS?   I have mixed minced raw fish, raw minced beef or lamb into ice cream and produced a fishy or meaty desert!   Just add as much of the mince as you choose to plain vanilla ice cream to make it firm and taste of the desired flavor and there you have it Fishcream, Beefcream etc.   Keep it frozen for future use.   You should be able to use rotten meat or rotten fish mince to give a really cheesy flavor!    Try it some time?

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