Latestarter's ramblings/musings/gripes and grumbles.

[Pastor Dave]

Hey Joe,
I hate to sound like a repetitious wet blanket, but almost as soon as I cut out carbs, the inflammation left. I realize there's an age difference and you have more vigorous work to do than I, but I think it could help you a bunch. The other thing I did was get rid of table salt or cook with salt. I use a potassium chloride substitute. Still drinking my green tea too for inflammation. I am sure the combination is helping.

 

[Latestarter]

Thanks Dave & others I don't really eat a "lot" of carbs... I'm primarily a carnivore and cook meat as most meals. I try to make it "natural meat" (as in whole from that animal) as opposed to processed/packaged meats like hot dogs with all kinds of preservatives and additives. So I'll cook chicken, pork, or beef. I really should eat more fish & veggies I have recently started eating more fruit. Don't drink coffee, primary drink is tea. I just bought several bottle of pure, unsweetened cherry juice, both tart and black, to mix with my iced tea. It's known, and I've experienced, that it helps with gout. I'm really, really, trying to control the salt intake as well. I know that will help with the water retention issues. That's harder than stopping smoking (which I did in Sept 2010 after 40 years)... There's just no "flavor" without the salt and I'm a salt addict. I've tried the salt subs before and didn't like the taste at all. Lately I'm trying to use more spices when cooking to add that flavor instead of salt. I used to use a lot of Mrs. Dash as the balance between the spices is nice for a good flavor. I love Montreal Steak Seasoning on ribeyes, but of course that contains salt.

 

[animalmom]

You can use celery as a salt substitute. You can add a couple stalks of celery on top of your roast, or put them inside your chicken cavity and then cook as you would otherwise.

 

[Wehner Homestead]

I use lots of garlic (like whole cloves that are crushed or whatever the recipe calls for) or garlic powder and pepper. Those are my go-tos.

 

[Mini Horses]

lemon & lime juice has a tartness that helps with lowered salt. Mrs Dash knew that.

 

[greybeard]

http://theweek.com/speedreads/788087/jordan-peterson-allbeef-diet--90-daughter-tell-all-about

As much as I love beef, I'd have to have 'something' to go with it.

 

[Latestarter]

Those rib eyes look good, but it's a travesty cooking them in a fry pan... The real thin cut ones are OK fried as a breakfast steak, but they're only in the pan for a minute or two. IMHO, the only way to cook a rib eye is on a grill, or over an open flame/coals...

 

[Latestarter]

Now, on a totally different subject, one more T-post to pound and the buck jail is ready. Heading over to my hay guy tonight to re-stock hay and the boys are all done with unsupervised mating! They head into their nice new cozy containment area tonight. The hay guy has a new mix I'm going to try. It's an alfalfa/orchard grass mix in the same size 60-65#, 2 string bales. It's a dollar more ($13.50), but if they waste less of the hay, it will be worth it. So I'll pick up a dozen of the regular alfalfa and a couple of the mix. I'll try a mix with each; the boys and the does, and see how it goes over. Damned spoiled goats My luck, they'll like it more.

 

[RollingAcres]

IMHO, the only way to cook a rib eye is on a grill, or over an open flame/coals...

X2!

 

[Pastor Dave]

In the winter I get by with my Foreman Grill and a little Liquid Smoke, but Spring thru Fall is definitely charcoal.