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Messages - Tsurugi_Oni

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General Discussion / Re: Raw Paleo Chickens
« on: July 10, 2012, 09:25:56 am »
It is crazy that it's been literal years.  I've missed the 1 person who helps me reflect on all things important to my life.

Economical BSF composter designs, sweet find.

Have you worked out any more sources that'll give you a large amount of BSF substrate?  It would sure be nice if you could utilize that artifact en masse to produce some quality product.

As a godless carnivore I'm pondering all sorts of schemes...........

General Discussion / Re: Raw Paleo Chickens
« on: July 10, 2012, 07:44:03 am »
Finally got the BSF composter up eh??  Bout time, that venture is so exciting for me.

If my mom moves in with her new boyfriend me and my brother may actually take over our house.  If the zoning laws are right you know what that means......... ;-)

I saw a dead deer on the way to work yesterday and thought of you........only because of the BSF.  Was only about 2 days old, what a waste to not refurbish the nutrients into premium eggs.

If you really think about it the vast majority of birds are probably high fat and protein eaters.  Beef tallow + seeds is the gold standard for general bird feeders.  We all know how birds love to flock over fresh virgin plowed fields. 

Journals / Re: Magnetic's Journal
« on: August 08, 2011, 04:03:07 am »
  Hehe very rarey, but I do hunt for some good information here occasionally =]. 

  I decided to hop on to check ur journal.  Love reading dietary journals.

Journals / Re: Magnetic's Journal
« on: August 08, 2011, 01:58:24 am »
  Hey chump =P

General Discussion / Re: Defining "grass finished"
« on: July 27, 2011, 08:24:06 am »

  I don't like it one bit.

100% GF strip steaks that I've tasted were so minerally that they actually tasted moreso than liver!!!  The first time that I tried it I was absolutely dumbfounded. 

  In comparison grainfed conventional meat is just so bland.  Conventional meat is to Grain-fed what CAFO white chicken breast is to wild goose.  The difference in flavor is unmistakable.

Bison is spectacular, my absolute favorite red meat hands down.  Here's a quick rundown on bovine cuts.  I would probably stick to this list.  Anything outside runs the risk of a very dry, tough, lean, or unappetizing cut.  As a rule on any animal the muscle that gets worked the least is the most tender (tenderloin usually), and any muscle that gets worked a lot is tough.  Tougher cuts of meat are also the most flavorful by far.

  Chuck Roast / Tri-tip - I already told you about this.

  Tenderloin / Filet Mignon- Extremely lean but extremely tender.  Not much flavor.  Unless paired with a strong sauce I would forget it.

  Strip steak - Extremely tender, fatty, cooks tender, and has tons of flavor.  In terms of asthetics my favorite cut.  Premium though.

  Porterhouse / T-bone - The only difference between these two are the size of the "good section".  This steak is 2 steaks in 1 ; a strip steak and a filet mignon.  Good compromise between tender and flavor.  Cooks tender.

  Flat Iron - Very fatty,tender, and flavorful.  Best used eaten raw -> medium rare.  

  Brisket - Generally only suitable for slow cooking, braising, or super quick frying.  Can get dry quite easily.

  Skirt steak - Extremely fatty and flavorful.  Meltingly tender if raw or quick seared but very tough if cooked well done.

  Cheek meat - Unbelievable flavor but tough.  Only suitable for braising.  One of the best cuts of meat to braise.  Lots of collagen in there too!!

  SHORT ribs (has to be "short") - Extremely fatty and flavorful but pretty tough.  Do not mistake for just plain ol "beef ribs".  It's a good cut if you don't mind gnawing on meat like a dog lol.  Extremely good braised.

  Shank - Mildly tough raw yet good flavorful.  Not particularly fatty at all.  Good for braising.

  For a staple cut I use chuck roast or a decently priced skirt steak.  For a premium tender cut choose the strip steak / strip loin or porterhouse.  

  I personally think the chuck roast, cheek, and short ribs are only cuts worth braising.  

  Dorothy - What does your husband normally eat that pan-seared would be tough enough that it lost its appeal??  Maybe it was the cut of meat???  There are a few cuts of beef that are too tough to be enjoyable raw and are only enjoyable if eaten braised. 

  Lex Rooker, an iconic raw carnivore who comes from one of the greatest health challenges that I've ever read about, doesn't really notice much of a difference between lightly seared meats and raw.

  I personally don't notice much of a difference between raw and medium-rare beef.  Raw meat is awfully hydrating though and for that reason alone I find raw meats very desirable. 

  On a cow the best value cut IMO is the Chuck Roast.  Best value for the most fat, tenderness, flavor, and price.  On a lamb the best value cut is the shoulder.  Amazing marbeling, as tender as any beef tenderloin, great flavor and great price.  Fyi =]


General Discussion / Re: Homemade Oyster Sauce??
« on: July 21, 2011, 10:10:55 pm »
  W00t Rawzi keep us informed!!  I know that Koreans sometimes put oysters into kimchi for the umami quality it lends so I'm so curious as to how it'll turn out.  If I could make a quality fermented oyster sauce at home that would be spectacular.

General Discussion / Re: Thoughts of the Day.........
« on: July 21, 2011, 12:58:29 am »
  Yes kitties need the taurine.

  You're probably thinking of the Maned Wolf which ain't really a forest critter as far as I'm aware.  Up to 50% of their diet can be fruit at times.  They have pure carnivorous dentation.

General Discussion / Thoughts of the Day.........
« on: July 20, 2011, 12:35:28 pm »
  In nature dogs are largely carnivorous. 

  Dogs have big sharp teeth and a shorter digestive track.  Vegans say that they can feed dogs a vegan diet and make it healthier than omnivorous or carnivorous ones. 

  Vegans even claim that they can feed cats a supplemented vegan diet and have them be extraordinarily healthy.

  Pandas have a carnivorous digestive system and teeth yet live off bamboo. 

  Chimpanzees are largely fruit eaters yet they hunt for meat and eat it. 

  You claim to turn an obligate carnivore into a healthy vegan, what makes you think you can't turn a "vegan" (human) into a healthy carnivore??? 

  No way!!!    ;D 

  Ohh I wonder the outcome!

General Discussion / Re: Homemade Oyster Sauce??
« on: July 17, 2011, 11:06:28 pm »
  RawZi, what do the fermented seafoods that you've eaten taste like??  Are there any particular flavors or cooked food analogies you can think of??

  What does fermented squid taste like o_O??  Texturally squid and octopus are some of my favorite seafoods (other than bivalves...... <3 scallops).  One of my favorite snacks was squid jerky (aged, not fermented) so I'm very curious.

General Discussion / Homemade Oyster Sauce??
« on: July 16, 2011, 07:53:54 am »
  I was wondering if anyone has ever made oyster sauce with raw oysters???

  Koreans sometimes put oysters in kimchi to ferment and deliver an umami flavor.

  Fresh shucked oysters are washed thoroughly to remove bits of shell, sand and other foreign substances, and placed on baskets for draining. For low-salt fermentation, 10% table salt is added to the oysters and mixed evenly with or without spices (minced garlic, shredded green onion, red pepper powder, roasted sesame seeds and chopped ginger are commonly used as spices). The mixture is packed in a jar and aged for 3 to 10 days, depending on temperature. Those fermented without spices are seasoned by adding some spices before serving.

For high-salt fermentation, about 20% table salt is added to the oysters. After it is properly fermented, the liquid of hydrolysis that accumulates on the upper layer of the jar is collected and filtered through cloth. The filtrate is heated to interrupt the fermentation process, and then cooled. The heat-treated filtrate is put back into the jar and mixed. The jar is sealed and kept in a cool place.

  When I do cook for other people I prefer to use a medium quality fish sauce (100% anchovy, salt, sugar, water) over soy sauce.   I figured that if I am going to use an umami condiment why not make a homemade, living, highly-mineralized version??

  Every single brand of storebought oyster sauce has a bunch of crap ingredients so this is pretty much my only option. 

  Maybe there is a brave soul on here who would consider taking on the challenge of making oyster sauce??  Just think of it like high meat, except with salted oysters =p. 

Carnivorous / Zero Carb Approach / Re: Sample of 2-day Menu?
« on: June 11, 2011, 05:43:14 am »
  I just ate some cabbage yesterday and got some major bloating within 15minutes. 

Carnivorous / Zero Carb Approach / Sample of 2-day Menu?
« on: June 10, 2011, 06:55:13 am »
  Just so I can get an idea of the caloric level / types of foods people eat as well as fat/protein ratios. 

Raw Weston Price / Re: 100% grass-fed cheese
« on: June 10, 2011, 05:46:17 am »
  I was just about to make a post on this!!

  I've been lactose intolerant since a little kid.  Because of that I've avoided all milk products for the last couple years.

  On a whim I got some raw aged cow cheddar to try on my low carb thang.  Lo and behold upon eating it I felt immediately better!!!  I'm talking within 5 minutes.  My sinus pressure cleared up, voice tone improved, and felt very happy and calm. 

  I've eaten about 3 pounds of cheese over the last 4 days and former acne from a fruitarian diet is still clearing up. 

  I was hoping to hear other people's experiences with raw aged cheeses. 

  Even though I'm zero carb atm I still LOVE the taste of fruits. 

  Modern vegetables still taste very bitter, but most modern fruits have had the bitterness bred out of them. Sweet is a taste that we're born to like, kind of like how a body massage universally feels pleasurable.  Too sweet?? Quite possibly. 

Welcoming Committee / Re: My Story
« on: June 05, 2011, 09:30:42 pm »
@ Cliff - Lol is this the cliff I'm thinkin of?? 

@Gosu - Demonic Swordsman, but it's one of those things lost in translation =p.  Nobody has even come that close so kudos! 

  Ur right, ethical vegans come in more colors than a crayon box.  For the sake of criticizing incomplete philosophies it's fun to venture into, but otherwise it would be like me actually caring what the Church says about premarital sex.

  Not 1 bit.

Welcoming Committee / Re: My Story
« on: June 05, 2011, 06:32:27 am »
@Goodsamaritan - Absolutely.  Huge fan of your blog, I check it everyday ^^.  You should post more videos of the raw animal foods you eat lol.

  @Amris - Although I had high blood pressure I still would have headrushes from standing up too fast.  Your adrenals are what raise your blood pressure when you change elevation suddenly.  With chronic allergies / metabolic disturbances they weaken so they can't raise ur BP.  Nasty eh??

  Some people will just never understand.  We're all basic social animals and all too often we can be affected by other's strong emotions, no matter if they're "right or wrong".  I write a lot about ethics and the environment so luckily I don't buy into half of those anti-meat arguments.  All I gotta say is vegans are all about saving the whales....... but blue whales weigh up to 200 tons and eat billions and billions of creatures.  No matter how you swing it, you feel warm and fuzzy about saving the biggest mass murderer on earth.  Not saying they're "right or wrong".  Those trillions of krill are probably saying "fuck you vegans!!!!!".  Perspective =P. 

  Thx everyone for the warm welcome ^^!

Journals / Re: PaleoPhil's Journal
« on: June 04, 2011, 09:27:30 am »
Phil =D!!!!!!!!!!!!!! 

Welcoming Committee / My Story
« on: June 04, 2011, 09:18:45 am »
  Hey everyone!! I joined here a long time ago but never really posted cuz I wasn't sure if this lifestyle was aligned with what I needed to heal.  I write extensively at GITMR if anyone is familiar with that forum.
 Basically my story is around 3 years ago I had a sudden drastic worsening of my health.  In retrospect I can tell that it was very subtle chronic health problems that snowballed out of control.

  For example I've always had chronic joint pains as a child.  Everyone told me it was "growing pains".  Nope.... it's nightshade intolerance.
  Anyways my symptoms are a laundry list......... EXTREME anxiety / panic attacks (used to always be a super chill guy), debilitating sinus pressure, fatigue, body aches (clothes touching skin actually hurts), teeth aches, seizures (probably electrolyte imbalance), terrible reactive hypoglycemia, acne, fatigue, and more. 

  Part of my healing diet included fruits and veggies.  After all weren't those the healthiest foods?? 

  I've tried everything from fruitarian 80/10/10 to zero carb to experiment.  And for the record I did 80/10/10 100%.  I've done no soy/corn/wheat/grains, all glucose, all sucrose/fructose, and everything in between.

  Adequate hydration, little stress, unlimited sugary fresh fruits, sleep, little - no fat,  got all my minerals, 3000 calories sedentary.  So yah. 

  My symptoms worsened.  Increased sinus pressure, anxiety, bad adrenal fatigue, high blood pressure, restlessness, reactive hypoglycemia, insomnia.  One of the worst symptoms is greatly increased urination (wake up 4x a night, have to go every hour.  Happens worst with apples and oatmeal) and bladder pressure to the point of discomfort.

  I have lots of allergies.  Celery, tomatoes, nightshades, carrots (stop my breathing), peanuts, shellfish (recently found out... I love shellfish), and a couple more I'm not thinking about. 

  I've done parasite cleanses and candida elimination diets.  None really helped. 

  Recently I carried out a little experiment on carbs.  One of the major symptoms of when I eat carbs is inner ear itching and increased sinus pressure.  I'm allergic to grass amongst other things (as a kid I thought everyone itched when they touched the grass), so just think of all the grass-like foods that we eat.  Cane sugar, rice, wheat...... oh boy.

  So what I did was get something like 10 sources of sugar.  Raw cane, refined cane, beet sugar, brown rice syrup, 3x raw honey kinds, cooked honeys, brown rice syrup, cooked agave, raw agave, etc.  That way I could identify the problem by categorizing them by family and raw/cooked (cooked foods tend to be less allergenic). 

  Turns out that maple syrup treated me the best, yet they all gave me some sort of immediate reaction.  Honey seemed to be the worst from memory (severe reactive hypoglycemia n itching). 

  I was getting really in tune with my body's reaction to food and one thing that I noticed was that meat gave me 0 reaction.  In fact nearly every fruit gave my digestive pains and enervation (most likely allergic reaction in digestive track) while meat sat perfectly.  Immediately upon eating meat I felt calm and relaxed. 

  So I said fuck it.  It doesn't make sense to do what I know isn't working.  It's time to trust in my body's wisdom and go with the flow.

  Back to nigh zero carb.

  First day I had a MASSIVE headache.  Flu like.  I was disabled in bed for the whole day.

  Day 2 felt like I've healed after a bad hangover.  Strangely my symptoms seemed better.

  Day 3 my symptoms were clearly much better.  Skin was clearing up, my lips were smooth (for years they used to go through a 2 day cycle of smooth / very chapped), hangnails are gone (have had those since early high school), sinus pressure is reduced, bowel elimination improved, and absolutely 0 anxiety.  In fact the change was so apparent that people could tell.  People could yell at me in an emotional storm and I could remain perfectly calm and centered.  Catch me on high fruit and I'm extremely irritable and emotional.  It's a beautiful feeling.

 Oh yah, I recently went to the doctor's office and for the first time in over 10+ checkups my blood pressure is normal.  It has always been very high every time, but ever since changing my diet its back to normal.  It's funny that when I was eating a "healthy" fruitarian diet of unlimited fresh juicey fruits that my blood pressure was high.  Now that I'm eating those artery-clogging fats its back to normal.  Maybe it's just a coincidence tho =p

  Even if I can't have intellectual security in what I'm doing, my body chooses what it wants.  The only way to move forward is to do what I feel is right out of faith rather than coward in fear.

  So at the moment I'm near zero carb high fat meaty diet.  Funny enough that I'm lactose intolerant, yet raw aged cheeses give me absolutely no symptoms.  In fact they treat me very well!  At the moment I'm going to set them aside for when I feel like I achieve a reasonable meaty baseline. 

  I'm just looking for a little support while venturing into the unknown.  Seems like this is the place to be.

  So here I am ^^!

General Discussion / Re: mercury in fish...
« on: May 24, 2009, 09:52:33 am »
  Man fresh sardines, I'm jealous you live by a seaport.  What a luxury to be able to get your hands on a day catch.  The best I can do is catch bluegill, SM bass, trout, and steelhead.   

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