Well, here's one that's even better.

Raw Bison Steak

thaw one bison steak

enjoy!

your going to eat it like this soon...lol

So, ya think that's where this bus is headed?

yes I do...LOL

Has anyone tried this? Opening a can of Atkins shake, whatever flavor, pouring into a container and freezing for 30-60 mins just long enough to soft-set. I'm thinking of trying it, but think that someone else has probably done that already. Just checking. Otherwise, I'm going to whip up some heavy cream, Splenda and cocoa powder.

Bawdy Chicken (ok, or Pork)

Please boneless chicken breasts (or thighs, or even pork cutlets) in a skillet with coconut oil and Irish butter. Saute on each side. Add maybe 1/2 cup of white wine (or chicken broth, the end result isn't much different). Sprinkle with tarragon (don't be shy), cover, and cook on low until done (30 minutes?).

Remove the meat to a platter, turn the heat up and reduce the sauce a bit. Maybe add a little more Irish butter. When it looks a little thicker and more golden, pour in some heavy cream. Maybe a little more Irish butter. Cook for a few minutes until it again turns golden.

I have this alone (ok, well, with a little more Irish butter), and DH has it over top of noodles.

Bawdy Crispy Chicken

Dip chicken parts in butter and then dredge in shredded Parmesan cheese seasoned as desired. Bake at 350 until done (30 minutes?).

For seasoning, I use McCormick's Pasta Seasoning. There's just something about it that makes things taste really good.

And best of all, only a couple ingredients.

Hey, wait a gosh darn second! WHERE'S THE IRISH BUTTER IN THIS ONE?!?!?!?!?!?!

hey carnivorous cherubs,
Check out Bear's chicken I made for Easter dinner. Hope you all had a yummy day!

Attached Images

Picture 5.jpg (81.4 KB, 58 views)

Okay, this isn't a recipe, but I have a great meat cookbook called "Back to Protein: The Low Carb/No Carb Meat Cookbook". The author is Barbara Doyen. I highly recommend it.

TidalPool, thanks for the book recommendation!

Kate, that chicken looks yummy! I made that recipe once, and it was awesome.

Back to the eggnog discussion.

I've been having this quite often lately. It replaces my whey protein shake I used to have in the mornings when I was rushed.

I'm using 4 egg yolks, 1/4 cup heavy cream, and 1/4 cup or more coconut milk. I also add a splash of very cold water to make it just a tad thinner and so it looks like I'm getting more!

My problem is this. I HATE THROWING AWAY ALL THOSE LOVELY EGG WHITES! Doesn't it seem like such a waste of good protein going down the drain?

Do I save the whites for something else?

Do I use whole eggs?

What's a wench to do?

Bawdy,

It is fine to use the whole egg.

From info I posted before:

While egg whites contain the glycoprotein avidin that is very effective at binding the B vitamin biotin, egg yolks have one of the highest concentrations of biotin found in nature. So, it's no big deal to eat the whole egg. HOWEVER, the egg yolk contains a lot of fat (as well as tons of other good nutrients). That is one of the primary reasons why I eat so many raw egg yolks... to up my fat intake.

Cooking denatures avidin... but, egg yolks have so much biotin that it makes no difference if you eat the entire egg cooked or raw. Bear knows a LOT, but on this point he's mistaken. You get more biotin from the egg yolk than the avidin in the egg white will bind to, so you end up getting some. Mother nature knew what she was doing.

Although you denature avidin by cooking, you also destroy some of the B vitamins. So, you're back to square one. I have never wanted to drink the raw egg whites anyway. They are just so slimy!

Just keep in mind... if you eat the whites, you will get more protein, and will have to then do more fat in order to get that 80/20 ratio you are aiming for. But, hey, if you enjoy slimy egg whites, have at it.

Bawdy,
I scramble the egg whites in lard and palm oil. the palm oil turns them yellow so they look great - like whole scrambled eggs. (I plan to use tallow when I run out of the lard and palm oil.) you could add cheese on top and this would up the fat intake since they are adding protein to your diet. the lard and palm oil also up the fat intake.
Carolyn

Now I can finally reply. I was just about to reply to Dean's post when our power went out. It finally came back on 2 1/2 hours later.

Dean, yes, I remember that post of yours. So, I posted it in Fitday, just to see the results:

4 egg whites = 66 calories, 0 fat, 1 carb (8%), and 14 grams protein (92%)

4 egg yolks = 243 calories, 21 grams fat (78%), 1 gram carbs (2%), and 11 grams protein (21%)

4 whole eggs = 280 calories, 16 grams fat (51%), 0 carbs (???), and 24 grams protein (24%)

2 yolks and 2 whole eggs: 262 calories, 18 grams fat (64%), 1 gram carbs (1%), and 18 grams protein (28%)

3 yolks and 1 whole egg: 253 calories, 20 grams fat (70%), 1 gram carbs (1%), and 15 grams protein (24%)

So it looks like 4 egg yolks is the way to go, even if it means wasting the whites.

PS: I had beef suet in the oven when the power went off. It's about half melted, but I really do need to go to bed. Should I put the pan in the fridge at this point?

Put it in the fridge... and continue tomorrow.

And, as Carolyn suggested, you can save those egg whites to make a hot dish.