Not that relevant to being on a carnivore diet, more of a personal manifesto. Just wanted to comment that hopefully very few veggies end up in the compost bin as thats just wasteful. Almost all of my leftover veggies go in the freezer, where I have a large ziplock full of odds, ends, and those 1.5 pounds of carrots from a 2lbs bag I didn’t need. When the bag fills up, its time to make stock. For chicken stock, throw in the chicken leftovers/carcasses, for vegetable stock, just throw in whatever you’ve got.
Making your own stock is the easiest (fill a pot with water and leftovers meat/vegs, strain, chill, remove fat, portion and freeze. Lasts 17 years in the freezer.) and cheapest (costs $0) things a home cook can do to improve their cooking game. The difference is night and day to anything store-bought.
I didn’t do great on presentation or the photo, but success on my end also. Thanks @Carrie_Morgan! Also pictured, cheesy cauliflower and standard sauteed green beans. Trying my first 2010 Sociando as well.
I missed this earlier, but it’s Easy Summer Split Pea Salad.
Cook 2/3 C split peas in 1 1/2 C veggie broth simmering for 15 minutes or until liquid has absorbed; sprinkle with msg or salt and cool.
While peas simmer, halve 2 C of cherry tomatoes; dice 1/2 C red onion (we used yellow); mince 2 cloves of garlic; zest and juice a lemon.
Combine 2 TBSP of olive oil, 1 TBSP of Dijon, lemon zest and juice, garlic, and 1-2 TBSP of honey or maple syrup in jar and shake vigorously.
Add 1 1/2 C sweet corn kernels (we used frozen, thawed), 1/2 C fresh parsley, 1/4 fresh basil, peas, tomatoes, and onion together. Drizzle with dressing and fold together gently. Serve immediately or store in fridge and serve chilled.
Painted Hills Prime Tomahawks went on sale for $22.99/lb for Fathers Day. Like I was going to say no. Cooked indirect with some pecan smoke, basting with beef tallow from time to time. seasoned with my usual SW rub, which is pretty much an AP rub at this point.
Great looking cook on what appears to be a pretty thick steak. I might try that next time. I assume you mean flipping every minute until done, correct?
