/ck/ - Food & Cooking

[Anonymous No.11267318]

Has /ck/ tried a raw meat and blood diet?

[Anonymous No.11267325]

>>11267318
bruh look at this dude. LOOK AT THE TOP OF HIS HEAD

[Anonymous No.11267388]

>>11267325

[Anonymous No.11267400]

>>11267318
I have not tried the gout, no

[Anonymous No.11267407]

>>11267318
>raw meme
There's like 5 foods more nutritional raw, and most are vegetables. Broccoli, for one.
>blood diet
Actually would be pretty healthy to include pasteurized blood in your diet. It's got tons of proteins and minerals, and I don't think it's got hardly any fat compared to solid meat. I think most drained blood goes into fertilizer in the US, sadly.

[Anonymous No.11267428]

>>11267318
KEK at angolo superiority genetics

[Anonymous No.11267435]

>>11267318
The only raw animal food I eat is raw beef liver biltong/jerky. There is no way I would ever eat meat directly off of the bloody butcher's paper like this guy on youtube. Not for the gross factor but because of pathogens and bacteria. This is why I chose my custom biltong/jerky-making route which uses the following tools to treat raw meat to kill pathogens and bacteria.

In order of use:
1. freezer. I freeze my raw meat at -20 C for 1 week or more to kill pathogens
2. salt. I bury the thawed raw meat in salt in the fridge for a few hours (4-6 hours). This kills bacteria, and pulls out water which will speed drying later on.
3. vinegar. Then I wash the salt off with vinegar and soak the raw meat in vinegar in the fridge for 12 hours. This further kills the bacteria.
4. Coriander seeds & black pepper. I coat the raw meat in coriander and black pepper, both have anti-microbial properties.
5. Dehydrator. The raw meat is dried at 30-40 C in the dehydrator for 24 hours. This curing further kills bacteria.

After all this is done it is still raw meat, but now a lot safer to eat. And it is incredibly delicious.

[Anonymous No.11267593]

>>11267318
>Was she a great big fat person?

[Anonymous No.11267615]

>>11267435
But how do you kill the bacteria?

[Anonymous No.11267621]

>>11267318
I'm pretty sure that these people regularly get food poisoning and believe it's their body cleansing itself

[Anonymous No.11267636]

>>11267435
>I freeze my raw meat at -20 C for 1 week or more to kill pathogens
Doesn't work.
>I bury the thawed raw meat in salt (...) This kills bacteria
Nope, it prevents bacterial activity and forces them to form endospores.
>Then I wash the salt off with vinegar (...) This further kills the bacteria.
That would be the case, if you hadn't just induced sporulation.
>I coat the raw meat in coriander and black pepper, both have anti-microbial properties.
See above.
>Dehydrator. This curing further kills bacteria.
Again, nope. Just causes sporulation.

None of this is really an issue though. Salting and dehydrating the meat means the water activity in your meat is so low that bacteria can't really grow. What really kills those bacteria dead is lysozyme in your saliva, and hydrochloric acid and pepsin in your stomach.

Fresh (not ground!) beef usually only has small amounts of bacteria on the surface, nowhere near enough to make you sick. Poultry can have salmonella throughout the muscle and pork and game can have parasites.

[Anonymous No.11267731]

>>11267318
Most of his channel is "ex-vegan" confessionals and then he sits around eating raw meat, as if that wasn't far, far, far dumber than anything I've ever seen a vegan do.

I'm feeling a strong one to a light two on this one.

[Anonymous No.11268448]

>>11267636
Thanks for the response.
None of the steps are my own invention. I just gleaned them off various sites. The freezing to kill parasites came from the cdc. Using salt and vinegar to kill bacteria came from some papers. But it is good to know about the relative safety of fresh raw meat. Biltong and other cured meats made this way is consumed by millions of people worldwide and people aren't getting sick. I believe this shows both the effectiveness of the steps and also the safety of fresh raw meat.

[Anonymous No.11268454]

>>11267388
Bald still looks better to me

[Anonymous No.11268458]

Thought it was ChristineChan for a second.

[Anonymous No.11268529]

>>11267318
his high meat video convinced me that he's just not mentally well
what else could compel a person to choke down a pile of our putrified, barely solid meat despite his body's reflexive protests

[Anonymous No.11268590]

>>11267318
that's gotta be 5-6 heads

[Anonymous No.11268633]

Eating fresh raw meat should be fine right? Like if you just killed a deer and just rip in to it

[Anonymous No.11268773]

>>11268454

[Anonymous No.11268779]

>>11267388
I like all three options desu
t. gay

[Anonymous No.11268788]

>>11267388
>hanging on to the last remaining strands of hair you have left is "embracing"
>saying fuck it and letting go of something you are obviously losing is "coping"

[Anonymous No.11268798]

>>11268788
>turning your head into a bowling ball because a few hairs in the front are going away
>abandoning beautiful hair

[Anonymous No.11268883]

kidsranq

[Anonymous No.11269075]

>>11267435
Making biltong right now. Salt and vinegar soak is done. The raw beef liver has been coated in freshly ground coriander seeds and black peppercorns. Now going into my excaliber dehydrator. It will be ready to eat in 36 hours (these were sliced at the butchers a little thicker than normal). I do love the smell of biltong exhausting from the dehydrator fans into my apartment.

[Anonymous No.11269222]

just eat the food normally fucking weirdos

[Anonymous No.11269595]

>>11267636
Not all bacteria produce endospores, moron

[Anonymous No.11269623]

>>11268883
hahaha this will never stop being funny. I heard he was psychotic back when he was playing rs too.

[Anonymous No.11269665]

>>11269075
>excaliber dehydrator
Nice.