I love my Sous Vide! I must admit, I had no idea what that even was until a couple of weeks ago. I've had a string of failures (I mean, learning experiences), but my last effort with a piece of brisket was a winner.
Taking some advice from my brother-in-law (a chef), for my third try I put the brisket in the zip lock bag with a knob of butter, some salt and a couple of crushed garlic cloves. I then put that in the Sous Vide for about 30 hours at 55C/130F. Unfortunately I was helping my wife move house when it was ready, so my middle son Jacob had to take over and do the final searing. He did so in a hot pan for about 4 minutes each side and said it was amazing, but probably didn't need to sear it for quite as long.
I'm going to give the brisket another go this week. Does anyone else here cook Sous Vide?
Welcome to my locals community. Watch the video to learn more about why I'm so excited you're here!
It's been a long time since I've cooked lamb roast, and I'm pretty happy with how it turned out. My second oldest son and myself decimated quite a bit of it before it had a chance to rest for long!
Thankyou to @koppertone for the suggestion to add garlic cloves. There will be a cook video coming to the Stay Strong, Live Long YouTube channel soon.
It's the end of the day here in Sydney, but a new day beginning for those in the USA. Have a great day everyone!
Gosh it sure has been a crazy few weeks for me. I got a new full-time job about a month ago working for a supplement company. It's great having the regular income but now my free time is at a premium.
I know many of you will be celebrating thanksgiving soon, so I hope you all get to spend some quality time with family. Happy Wednesday!
Training with weights or doing any sort of resistance training at sufficient intensity causes what's known as muscle hypertrophy. Your muscle fibers literally expand and multiply, making the muscles larger and stronger.
Having a strong, capable and well-shaped body is one thing, but it's also a huge advantage when it comes to maintaining your ideal bodyweight. All of that muscle tissue and additional mitochondria is a huge consumer of energy even when you are not exercising. Additionally, many studies have shown how more muscle mass improves insulin sensitivity and reduces diabetic risk.
I can't emphasise how important it is to add regular resistance training to your schedule. If you don't have equipment or a gym membership, start with air squats and wall pushups. This video on my YouTube channel contains low intensity versions of these exercises if you need a demo:
Today was the first day that I've ever had a friend or family member reach out to say 'Hey I'm starting the carnivore diet, got some tips for me?'
This particular friend is as lean as a race horse already so his reasons for starting are to eliminate brain fog, constant bowel issues, energy and mood swings and just a general feeling of malaise.
It reminded me of all of the health benefits I've experienced and how I never want to go back to how I used to eat before, because I don't want to give up how great I feel now compared to how I used to.
Are you still the lone carnivore ranger in your friends and family circle or have you had others join you for the ride?
