Note to Carnivores: Big Condiment is not your friend
Do you think our culture uses food as entertainment?
I just want to keep it simple. No more fuss.
Trying to make my carnivore meals "interesting" is a step backwards. I get more food focused and less self controlled. All the sauces and seasoning, all the carnivore copycats of SAD foods. I'm just saying no for now.
Chuck roast, tallow and salt. It's delicious and simple. Feels like winning
Keeping it simple feels like winning.đź‘Ť
I’ve tried vegan, vegetarian, keto, old fashioned calorie restriction … so many “diets.” It’s humbling. Hoping carnivore is actually what I think it is; my last stop in diet world.
Have you tried salting your water? Just salt to taste for some extra electrolytes. It’s very refreshing and now I don’t like water without salt. Also keeps me away from other, lesser beverages.
Our culture has made food complicated. Carnivore makes food simple.
Just drove by my favorite coffee shop that used to snag me with all manner of fancy drinks. No more. Instead I'm headed home for water, black coffee, and lots of yummy meat. What have you given up for the better things of carnivore?
Are you coming off of massive decision fatigue from a lifetime lived in our uber complicated food culture? Think about this: All you have to figure out with Carnivore is three things:
type of meat
type of salt
type of fat if you're adding some.
And then, for fun, you can work on finding your favorites within those categories. Does this seem like winning or what?
Cooking method for chuck roast: Prepare a dutch oven by turning stovetop to medium low with a spoon or two of tallow or butter. Add chuck roast when the fat is melted. Add about a cup of water, tops and cover. Cook several hours with occasional checks to see if it has a gentle bubble or soft rolling boil to its cooking. It’s done when you hear the sizzle meaning the fat has been released. You can cook it a bit longer at this point, turning it over to brown the other side in the wonderful fat. This gives nice texture. Since the meat is so tender I like to shred it with knife and fork while it’s still in the pan and this also exposes more of the beef to the melted fat. Salt and put away, pouring the melted fat over the top.
Report from the Carnivore trenches. I’ve eaten nothing but chuck roast since Jan 1. Here's why. Prep is low fuss and I have it down. It’s affordable (around $6.39 a pound at Costco). The ultra simplicity keeps food focus at bay. I like it reheated or cold so it works well on the go. I’m not bored because it’s so satisfying with the fat content and the crispy bits from my cooking method (along with some salt and butter or tallow). It feels like winning.
What’s your report from the trenches and what food do you put on repeat with carnivore?
practicing checking noster instead of twitter. đź‘Ť