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General Discussion / Re: Parrot Fish
« on: July 07, 2015, 12:41:21 am »
No, not tried it - but it probably repeats on you like mad!

General Discussion / Re: we might possibly be all Eskimos!
« on: July 04, 2015, 03:32:12 am »
People of the far North like to be called Inuit (= The People) because they find the North American term Eskimo to be offensive.   Must admit that I am proud to eat Raw Meat and Raw Fish, not at all ashamed, so would be overjoyed to be called an Eskimo and find the title both dignifying and aptly descriptive.

General Discussion / Re: jumping fleas
« on: July 03, 2015, 02:13:47 am »
Nice to find a simple non-chemical solution to your problem.

General Discussion / Re: HIGH PORK
« on: July 02, 2015, 03:08:33 am »
Embarrassed to admit that most of my Raw Pork loin steaks have come from the Asda and Morrison and Tesco supermarkets over past year or so, but have tried English Hampshire Cross bred pigs and this tasted better than standard loin steaks from Germany and elsewhere.   Unfortunately I have developed something of a craving for this meat and accept it may not match high standards of selected breeds, but it is nevertheless what I want.   I have not yet tried to make high meat from it, so wondered if that would be all right, since I like other high meats and - WOW high fish soooo good!

General Discussion / Re: jumping fleas
« on: July 02, 2015, 01:34:45 am »
Aerosol Spray cans to deal with fleas on pets are exceptionally effective, and can deal with any amount of fleas in seconds.   Unfortunately each can costs around £10 in UK, but well worth the money.   They probably deal equally well with other biting insects such as bed bugs, but these insects have never brought me up to scratch.   Be careful not to inhale any fumes and air the room after prolonged use of the can.   Take care and good luck!

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?

Off Topic / Re: Give us a laugh !
« on: June 27, 2015, 11:53:10 pm »
She was very lucky wasn't he!

Off Topic / Re: Give us a laugh !
« on: June 24, 2015, 01:53:31 am »
Hannibal complained of indigestion.   He said someone must have disagreed with him!

General Discussion / Re: SWEET AND SOUR ----- FRESH AND HIGH?
« on: June 24, 2015, 01:37:49 am »
Delighted you are feeling better, you really had me worried at the beginning of your illness and I sought advice regarding your condition.   You have no idea how sad I felt.

Yes my waterworks has sorted itself out though I now have to take one Tamsulosin tablet every day for the rest of my life.   It poses problems in repeat prescriptions, but has definitely helped.   I could have a 'boring out' operation but the thought makes my eyes water.   You will probably laugh because I was eating fish with maggots and believed one had wriggled down the wrong way!!!   Jen Kok put me right on this!

General Discussion / Re: High meat - procedure and tips
« on: June 23, 2015, 03:11:43 am »
Unless that is what he wants?    Else why consider it at all?

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 / Re: Something new
« on: June 10, 2015, 01:33:05 am »
GREAT NEWS!   Keep us informed of your continued progress!

General Discussion / Re: Something new
« on: June 08, 2015, 04:02:28 pm »
Hope you are feeling better now and have discovered a solution to your problems!

General Discussion / Re: Something new
« on: June 02, 2015, 05:10:35 am »
Sorry you are so very ill.   Meningitis is characterized by a rash which does not diminish if you press a glass bottom on it, terrible headaches and stiffness.   It is very serious with rapid deterioration and it does not sound like your problem at all!   You may have a problem than can be dealt with by antibiotics, and however you feel about taking medicine - if you need it you really need it.   Please seek professional advice and do not panic at this stage.   I feel sure you will get better - in time!

Carnivorous / Zero Carb Approach / Re: Raw pork
« on: May 29, 2015, 02:48:45 am »
Anything to report Edmon?

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!

Off Topic / Re: Length of Lifespan of Animal, Depending on Diet
« on: May 24, 2015, 07:46:45 pm »
Re: Length of Lifespan of Animal, Depending on Diet
« Reply #10 on: Today at 07:38:28 AM »
I'm pretty sure that's not how it works...Like swallowing semen doesn't make you pregnant.
Maggots or any other food don't just bullet through your stomach to your prostate.

Apparently my severe water infection, which gave so much pain in the penis that I had to call an ambulance, is a random event with no specific cause.   Hospital MRI scan and numerous blood/urine tests revealed no sign of cancer in the prostate, and the surgeon therefore cancelled the biopsy he was about to perform on me.   Initial antibiotic had not cleared the infection, and a much stronger Ciprofloxacin had to be taken, which did.   I am now on Tamsulocin for life, to keep waterworks open, and this does help.   Next blood test is not till November and my PSA is 2.4 down from the alarming 11.6.   I may choose some form of surgery to eliminate the need for Tamsulocin, but now no pain and fewer nightly toilet visits.

I do want to resume my Maggot Fish and Maggot Meat experiments at some future date, as so many have found neither to be a problem, and I am desperately keen to try them again, as they really appeal to me.   Perhaps some encouragement might help?

I have tried high chicken and can confirm it tastes great!   Never tried high pork has anyone else?

Off Topic / Re: Give us a laugh !
« on: May 12, 2015, 11:59:06 pm »
Well you certainly get more for your money, but is it good value per pound (or kilogram)?

General Discussion / Re: GETTING YOUR DESERTS!
« on: May 12, 2015, 02:06:58 am »
Sounds fantastic, and I bet it tastes good too!   A bit of a connoisseur of ice cream, so I would love to try that!

Off Topic / Re: Give us a laugh !
« on: May 07, 2015, 06:03:26 am »
I downloaded some pornography on my computer and the hard drive had an erection!

(Naughty Francis!)

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?

Never thought of trying high duck meat before, but it could make it more tender and soften the stringy bits!   Have tried high chicken and liked that, also high beef.   Main interest is high fish, like the Inuit, which has a lovely cheesy texture.   Definitely improves the longer you keep it.   I keep my high items at room temperature so they go off more quickly and add previously rotted meat to encourage it to go off, and it cannot get too rotten to eat, but you can only wait sooooo long to try it!   I leave open top jam jars in the garage at slightly lower temperatures in there with meat or fish lying in the bottom.   Provided it does not dry out too quickly and keeps moist it should go off quite well.   Interested to hear of your other experiments?

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