Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - miles

Pages: 1 2 3 4 [5] 6 7 8 9 10 ... 74
101
Off Topic / Re: GAY Military Magazine COMING to US bases!
« on: September 22, 2011, 07:54:55 pm »
  Err, there are many, many rent-boys out there servicing gays.

How do you know that?

102
General Discussion / Re: High Meat
« on: September 22, 2011, 07:51:47 pm »
Well, my meat does not smell good, I have no problem with strong odours that are good, and this isn't... Why then is it that my meat goes bad and yours goes good? Do you think it's because of the other stuff you have in your fridge alongside it? Because of the handling prior to me receiving it? Or what..? In the fridge it went bad, and now in the cupboard it goes bad... Maybe it's this house? It's quite a damp, dusty house, if that could make a difference..

I've never heard any special rules for making aged meat, it's just hang it and leave it according to everyone here, but when I do that is just goes bad..

103
Off Topic / Re: New TSA Regulations
« on: September 22, 2011, 04:09:18 am »
Reasonable... I don't really see the problem, they do the same to everyone.

104
General Discussion / Re: High Meat
« on: September 22, 2011, 04:01:05 am »
What does your(anyone's) high-meat taste like? Is the rot savoury or sweet, is it nice or nasty? I just had quite a lot of meat that had been hanging from a hook open to the air at room temperature which had gone off quite nastily after only 2 days. I mean, not much had actually happened to the meat, but the stuff which had happened(on the outside) was nasty.. There were a few different textures of meat and each texture had a different tasting rot but all were horrible and sickly-sweet tasting.. It was difficult to eat, but I don't have any other meat right now and I just pushed through eating it until it started turning me on which made it easier.

105
General Discussion / Re: High Meat
« on: September 21, 2011, 10:28:23 pm »
To produce most fermentation cultures care is taken to reduce exposure to air in order to prevent fungal growth. Salt is also usually added to protect the article until fermentation begins(or whey or other probiotic is used to jump-start the fermentation process), as after this point the fermentation by-products will protect the article. High-meat was made wrapped in leaves under ground, and now in sealed glass jars. So I would think meat must be dry to prevent growth of all micro-organisms if air-aged, or else if moist it would favour fungal growth. This is also my experience, though I have not attempted to age meat in jars, only exposed to air. So I've found that fungus grows if moist meat is exposed to air, though not when dry meat is exposed to air, but I don't know what happens if moist meat is aged away from air.

Meat will be moist if it has not first been hung for some period of time in dry air, though some types/cuts of meat do not dry unless certain parts are first removed, and some will never dry properly but putrefy.

106
General Discussion / Re: High Meat
« on: September 21, 2011, 05:09:26 pm »
Sabertooth. With the moisture on high, don't you get fungal growth on the meat? I've actually moved a fan-heater into my meat-wardrobe in order to lower the humidity, and also cut up the moist neck meat and salt & peppered it. The moist neck meat was starting to get some fungal growth on it before I did this.

107
General Discussion / Re: What rawpalaeo foods are you eating right now?
« on: September 20, 2011, 04:23:05 am »
Fresh(/'green') garlic; fresh mint; fresh taragon; unpasteurised(but frozen) goats milk; raw neck of venison.

Below: Breast of Venison(hanging); Neck of Venison(on grill)

He had a big neck!

108
General Discussion / Re: High Meat
« on: September 20, 2011, 04:14:12 am »
There is not that much fat, but the fat is not the problem anyway, the fat is fine. It's where there is bio-tubing and stuff. Where some tubing is, it stays moist and goes nasty - the same thing happened with ox kidney I tried to hang, because it's moist, some parts didn't dry out, and in those bits some nasty bacteria bred - the same bacteria as on the inner skirt. It doesn't stay where it is though, but spreads all across the parts of the meat which have dried. There are nutrients in organs and tubing which stop them from drying out. Inner skirt also has some of these nutrients in the meat, because it's closer to the organs, as well as in the tubing attached to it.

109
General Discussion / High Meat
« on: September 20, 2011, 12:40:54 am »
What kind of microorganisms should be in high-meat? Can any type of meat, organ or muscle be used to make high-meat? Does it have to be sealed like in a glass jar..? Would it be best to put it in salt-water like with sauerkraut? What should high-meat look and smell like..? Could someone experienced with high-meat tell me if there are any types of meat which don't work? I've tried to hang kidneys, and also inner skirt of beef, and they don't dry out like most muscle meat does, some parts stay moist, those parts become really nasty smelling/tasting and it spreads across the dry parts too... Smells/tastes bad.. Similarly, perhaps there are also some meats which do not work for high-meat as well..

I have a bad gut micro-organism balance and I want to sort it out so I want to make some good pro-biotic foods. I'm going to make a load of sauerkraut, but I'm wondering about high-meat as well.

I now have a wardrobe where I can hang meat on meat-hooks. I have smoked a large sheet of cotton and hung it over the wardrobe, and also put a bowl of strong-smelling herbs, spices, pepper and garlic inside. I found that the fridge environment was supporting fungal growth on my meat(cool, damp...)(also low oxygen). I noticed this much more when I started using a separate fridge - because it was opened much less frequently.

110
Journals / Re: Sully's Journal
« on: September 20, 2011, 12:18:12 am »
Oh and the marrow is better at fer Li too haha. Soft just like butter. Dry like powder at the store hahaha

Yes... As KD said, the soft marrow is from the narrower bones and the powdery marrow is from the wider bones. If you go to 'the store' and get the narrow bones it will also be soft like butter, and if you get the wide bones from 'fer Li' it will be dry and powdery.

111
Hot Topics / Re: 20-month-old suckles on cow’s udder
« on: September 17, 2011, 03:16:19 am »
No, it just means he's not gotten ill from it.

112
General Discussion / Re: Hello. I'm new here. Convince me to eat raw meat
« on: September 15, 2011, 07:14:41 pm »
If you're thriving on your current diet, why change anything? Btw the music on your homepage is good.

113
Personals / Culture Starters
« on: September 15, 2011, 07:40:10 am »
Anyone in the UK have any culture starters such as kefir grains which they could send me for the cost of postage & packaging?

114
most people think that pain from a bicycle seat comes from pressure, but it's actually friction.

Of course you get pain from pressure... unless you only ride for a short time.. You're the same guy who couldn't eat beef heart right? Most people aren't so weak they can't handle some friction or some chewing. I never got any friction pain cycling but if I was cycling for a long enough time I would start to get pressure pain where the seat is compressing the blood vessels which feed the testicles. I stopped cycling for that reason.

115
General Discussion / Re: Shoes roundup
« on: September 11, 2011, 11:13:39 am »
http://www.bisonbushcraft.co.uk/page27/page27.html

Scroll down near the bottom for the 'Bison Bushcraft Boots'.

116
Off Topic / Terry Jones' Barbarians - "The Primitive Celts"
« on: September 05, 2011, 06:15:30 pm »
http://www.youtube.com/watch?v=-4fZNxlLcVY

(Shown on Youtube in four 15 minute sections)

Show about the Celts/Gauls and how Roman history portrayed them vs the reality, and the reasons the Romans gave for invading them vs the real reason etc... Really good, it's very much like the USA/European invasion of the Middle East.

117
General Discussion / Re: beef heart preparation ideas
« on: September 03, 2011, 05:15:30 pm »
I don't find beef heart to be tough. I think you're either trying to eat it with cutlery or you're very weak. Just use your hands to eat it.

118
Off Topic / Re: Ron Paul for President of the USA
« on: September 03, 2011, 03:07:08 am »
Something big like Ron Paul winning the republican nomination and offering a viable alternative to Obama's Big Gov Solutions???

Roger roger.

119
Exercise / Bodybuilding / Re: Today's workout?
« on: September 03, 2011, 03:03:18 am »
Swam ~2 miles down a river, with my stuff floating behind me in a sealed waterproof bag, tied to my waste with some cord, got out and made a fire to warm up.

120
General Discussion / Question about growths on raw meat.
« on: September 02, 2011, 08:13:21 am »
What do people do if some raw meat gets fungal spores on it? Also that seems to coincide with a sickly sweet-ish smelling green slime.

121
Off Topic / Re: Ron Paul for President of the USA
« on: September 01, 2011, 11:10:31 pm »
Do you really want Ron Paul to take over this mess?

I vote no for Ron Paul

Do explain.

122
General Discussion / Re: What rawpalaeo foods are you eating right now?
« on: August 31, 2011, 10:47:24 pm »
Just ate the NICEST cucumber I've ever tasted. It was ~20cm long, bent, fat, a bit squidgy and with a big bulge containing real seeds! The inside was a yellowish white colour and it was oh-so-delicious.

Ate rosehips from my garden, DELICIOUS! Probably(edit: definitely) the tastiest fruit I've ever had, but I couldn't get much mass, and not many were ripe anyway. IGUANA you've said about eating rosehips before, how do you do it? On Wikipedia it says one must avoid the hairs inside because they are itchy..?

Since a few weeks I've stopped buying fruit/veg from the supermarkets, because it's shit... I'm getting it from an organic store and a small greencrocers, everything there is so much nicer..

By the way... BEEF INNER SKIRT! Has anyone heard of this? This is the main meat I've been eating for months, I wasn't sure if I wanted to tell people in case it became mainstream(and more expensive) or something but I will now... I get it for £1.99 per kilo from my butcher, it's muscle, and it's really tender and nice, but it's attached to internal organs(I get bits of liver and lung attached to it) so people don't want it or know about it. I was told the farmers or someone used to keep it for themselves.

123
Welcoming Committee / Re: raw paleo for facial eczema
« on: August 31, 2011, 08:34:50 am »
???

I think it was a typo for grain-fed meat.

124
Journals / Re: Magnetic's Journal
« on: August 27, 2011, 09:25:56 am »
WOW! I thought Evian(which I've been drinking now for the last few weeks) was high at 80mg calcium/L. How does that San Pellegrino stuff taste? The taste of Evian is very smooth, kind of sweet and has something of the taste of milk in it, very nice.

125
I have the same experience as Iguana.. The whole of the raw broccoli tastes nice and sweet to me, except for the dark green stuff at the top which is dry.

Pages: 1 2 3 4 [5] 6 7 8 9 10 ... 74
SMF spam blocked by CleanTalk