Avoid peanut butter, it is toxic, very hard to digest (somewhat constipating), and and pretty carby- the oil is unsat-heavy. Coconut meat may also be carby, how much depends on the method of preparation from the seed- many propcessor add sugar. Why eat such stuff? It is not good to stress your insides this way with roughage.
Parasites are found in fresh water fish from the US great lakes, and from some European fresh water locations- the parasite in question is the broad or fish tapeworm, diphyllobrothrium lata. Some coastal pacific ocean species like salmon often carry the cisterciae (resting larval phase) of a parasite of seals, the so-called 'sushi worm'. Properly trained Japanese sushi chefs are trained to find and discard the cisterciae. Sushi worms cannot penetrate the human stomach but cause a kind of ulcer-like discomfort for a few weeks until it dies. I once got some from eating sashimi from the fatty belly part of a salmon I had caught. Otherwise, all salt water fish if very fresh are good raw, as are most farmed freshies. We raise fish here in our dam. If you are in doubt, freezing fish destroys any parasites present.
I rarely use oils- perhaps some mac nut oil with butter for fish. I prefer animal fats. I see no problem with spice mixes, I use many of Peter Watson's brilliant ones. That said, a true carnivore LOVES the plain meat taste, and really needs little in the way of spices- it is just for the occasional 'entertainment' value.
Ok, here is another of my unique recipes- this one is for you egg lovers out there.
The -wich story. A ham 'sandwich' could be called a ham 'breadwich'. In this way you can construct various names for other meaty dishes by substituting something else for the bread covers.
Eggs and cheese can make two kinds of -wich, the cheese eggwich and the egg cheesewich. The eggwich has eggs on the outside, and is a hot dish- the cheesewich has cold poached or fried egg between thick slices of cheese, good for a bag lunch. We are going to describe how to make the first one, usually eaten as a hot lunch or brekky:
In an 8 in (20cm) skillet with butter (Scanpan Ceramic Titanium is best) on low heat, break three eggs and break their yolks.
Add a very light sprinkle of chilli powder (like Texas Gunpowder, which is dried jalapeņa) and fresh grind on a little black pepper (don't over-do the peppers). Other spices can be experimented with, but the two peppers do just fine. Layer on thin slices of cheese, like cheddar, Jarlsberg etc.- enough to cover the eggs.
Break on top, two more eggs and break their yolks. Carefully see to it that the cheese is covered with egg. Add some more butter. Watch closely and when the bottom eggs are just jelled, carefully flip the mass over, cook for a short additional time and serve.
It will take some practice to get it right, but once you do, it is easy and a true delight. It is one of our favourites around here. Properly done, the melted cheese is nicely sealed between two layers of egg, with a pleasant colour on the outside. Kids love it.
In fact- everyone loves a cheese eggwich.
Last edited by theBear : Tue, Mar-28-06 at 21:32.
Reason: corrections
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Bad joke, I know!
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