Meat and Fermented Veggies

I have been very well behaved lately. I have so far been sticking faithfully to my meat based way of eating.

I joined a 30-Day Ultimate Start Challenge recently and also another group, Healing Humanity and this has kept me motivated and accountable.

I am pretty much eating beef and (sometimes) lamb. Minced beef is much cheaper than steak, so I have included that in my meals.

Eggs also feature prominently in my diet. As well as fermented vegetables.

I tried doing some sort of "dry aging" of steaks in the fridge.

Of course this is not the same as proper dry aging that is used to enhance the taste of steaks. The whole idea (of "dry aging" in the fridge) is to dry out the surface of the steak so that you get better searing. Besides the steak won't curl up when it is cooking in the hot pan.

I also learnt that I should let the cooked steak rest on a wire rack for better air circulation and so that the steak does not sit on the residual juices.

The photo above was taken before I piled on the ferments because the Carnivore-Malaysia FB group does not allow photos of vegetables. 

This is my arsenal of fermented vegetables. From the left are purple cabbage sauerkraut, radishes, red onions and cabbage and carrot sauerkraut.

These were fermented for one week. 

After that the ferments are stored in the fridge. I will share the recipes soon.

This bowl contains fermented purple cabbage, green chilies, radishes, kimchi (store bought) and sauerkraut. They taste sour due to lactic acid produced by the microbes.

So this is how I eat. The fermented veggies are my condiments and the tartness opens up the appetite (not that I need encouragement) and it also makes the meat taste even more delicious.

I also eat pork belly when I am tired of beef.

And it is accompanied by a bowl of ferments.

I also eat lamb (bone trimmings) when they are available.

Lamb is so so delicious!

I also try to bring my own food to the office.

This is beef trimmings cook in bone broth.

So that's what I have been eating lately and I feel very good!