Carnivore Diet Update - November
I’m a bit late with getting this update online, but to be honest, as far as my eating goes, it’s pretty much same as usual. Everything is all good, I feel great, and I’m still enjoying my food!
I’ve been seeing more and more people talking about this way of eating, without even looking for it, and my most re-pinned content on Pinterest is carnivore related, so perhaps as ridiculous as this diet seemed at first, it could be gathering steam!
One thing I’m conscious of, is that I don’t want to be militant about this and have this define me as a person. It’s the thing I hate most about vegans. I have no problem with people eating whatever they want, or living any lifestyle they want, but I don’t want to start referring to myself as a ‘carnivore photographer’ in the same way that so many attach the terms ‘vegan’ or ‘plant based’ to everything. I’m also aware that lately I’ve been talking about this a lot in public. That’s not entirely by choice. I guess it’s weird to most people, and they’re naturally inquisitive, especially if I’m at an event relating to food. Click here to read more about peoples reactions to this way of eating.
I’ve discovered that lamb doesn't fully agree with me… in quite an explosive fashion. This was a revelation, because I’ve eaten lamb my whole life, although it’s probably one of the things I eat less than any other, and traditionally only as part of a roast with lots of potatoes and the like, so maybe it never agreed with me, but the stodge took the edge off the disagreement to the point of me not giving it any thought.
I’m finding I care a lot more about the steaks I’m choosing. Fat content and marbling are now the first things I look for. I got an epic ribeye from the butcher the other day. It was soooooo good! I’ve been honing my steak cooking technique over the past 5 or so months. I start by taking the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature. I then melt some butter and brush that over the meat, before I season liberally with ground pepper and some pink himalayan salt. I heat a dry frying pan until it starts to smoke before adding the steaks. I then let them sit in the pan without moving them until they’re ready to turn over to allow them to form a crust. Cooking times vary according to the thickness of the steak, but I usually aim for rare. Once done, I take them out and place them on a plate and let them rest for at least half the time they were cooked, before serving. Wonderful!
December 17th will mark 6 months as a strict carnivore, but for the purposes of life enjoyment, and making my mum happy, I’m going to be taking a break over Christmas. I’ll let you know how it affects me!
Related Carnivore Diet Posts
Carnivore Diet Week One
Carnivore Diet Week Two
Carnivore Diet Week Three
Carnivore Diet Week Four
Carnivore Diet Week Five
Carnivore Diet Week Six
Carnivore Diet Week Seven
Carnivore Diet Week Eight
Carnivore Diet Week Nine
Carnivore Diet Week Ten