Re: 's adventures in Macronutrient Land

[Guest guest]

And my post-workout dinner:

8oz. raw bison liver -- 9g fat, 9g carb, 46g protein

Humungous bowl of kislovodsk (one of the tastiest soups ever invented,

particularly when made my way)

0.6cups homemade goose stock -- 1.8g fat, 4.8g carb, 3.6g protein (using

data for homemade chicken stock, for whatever that's worth)

1.6cups homemade high-cream yoghurt -- 56g fat, 8g carb, 6g protein

2 large egg yolks -- 10g fat, 2g carb, 6g protein

256g pan-roasted brined chicken breast -- 10g fat, 0g carb, 79g protein

Brine from above (a total guess) -- 0g fat, 5g carb, 0g protein

12g snipped dill -- 0g fat, 1g carb, 0g fat

78g butter -- 63g fat, 0g carb, 0g protein

Total fat: 149.8g -- 1348.2 calories

Total carb: 24.8g -- 99.2 calories

Total protein: 140.6g -- 562.4 calories

Total calories: 2009.8 -- 67% fat, 5% carb, 28% protein.

I make my brines with Celtic sea salt and raw honey, in this case from a

local producer, but usually YS Organic, though I might try some NZ manukah

honey or some of that Hawaiian volcanic stuff in the future, though since

brined stuff generally gets cooked afterwards, I don't know whether there's

that much point. Still, I do occasionally eat a little raw honey...

Deviations from the norm: I eat half a pound of raw liver four times a

week, but I make this soup only rarely, and in the past I've used chicken

stock and chicken meat from a freshly roasted (brined) chicken. This time

I used goose stock because it's what I had and chicken breasts because this

is really a winter meal and roasting a bird in a hot summer kitchen isn't

my idea of fun. But I had a craving, so I bought some organic " free range "

breasts and made the soup on Tuesday night and tonight, and I plan to use

up the rest of the chicken in another bowl tomorrow. It's a heavenly soup,

and I can't recommend it highly enough. I posted my recipe some months

back, so if you're interested, Onibasu it.

It occurs to me that I used the figure of 10 calories per gram of fat

earlier, so here's a revised total from brunch using the more standard 9cal/g:

Total fat: 158.5g -- 1426.5 calories

Total carb: 31g -- 124 calories

Total Protein: 84g -- 336 calories

Total brunch calories: 1886.5 -- 76% fat, 7% carb, 18% protein.

Total fat for the day: 308.3g -- 2774.7 calories

Total carb for the day: 55.8g -- 223.2 calories

Total protein for the day: 224.6g -- 898.4 calories

And total calories for the day: 3896.3 -- 71% fat, 6% carb, 23% protein.

I ate a good deal more protein than usual today, but that might be a good

thing. (A much more common post-workout meal is liver and then a yoghurt

shake made with 4 egg yolks, the same amount of yoghurt, 2 scoops of

goatein (26g protein instead of the 79g from the chicken) and some

blueberry concentrate. If I'd done that today, I expect I'd have had some

sausage or something like that instead of the sheep's milk yoghurt this

morning.) At any rate, I'll have to do this again soon on some more

typical days to get a better handle on matters.

Amusingly enough, my Tanita scale tells me that I should be eating around

22-2400 calories per day. (It fluctuates.) And yet I'm losing fat,

gaining at least some muscle and generally improving my health and

fitness. Ho ho ho.

So how do you like them apples?

-

[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> And my post-workout dinner:

>

> 8oz. raw bison liver -- 9g fat, 9g carb, 46g protein

You just eat it as is?

> Humungous bowl of kislovodsk (one of the tastiest soups ever invented,

> particularly when made my way)

Going to have to check this out.

<snip>

> Total fat: 149.8g -- 1348.2 calories

> Total carb: 24.8g -- 99.2 calories

> Total protein: 140.6g -- 562.4 calories

>

> Total calories: 2009.8 -- 67% fat, 5% carb, 28% protein.

Looks to me like you have very adequate protein to build muscle/strength.

<snip>

> It occurs to me that I used the figure of 10 calories per gram of fat

> earlier, so here's a revised total from brunch using the more standard 9cal/g:

>

> Total fat: 158.5g -- 1426.5 calories

> Total carb: 31g -- 124 calories

> Total Protein: 84g -- 336 calories

>

> Total brunch calories: 1886.5 -- 76% fat, 7% carb, 18% protein.

>

> Total fat for the day: 308.3g -- 2774.7 calories

> Total carb for the day: 55.8g -- 223.2 calories

> Total protein for the day: 224.6g -- 898.4 calories

>

> And total calories for the day: 3896.3 -- 71% fat, 6% carb, 23% protein.

<snip>

> Amusingly enough, my Tanita scale tells me that I should be eating around

> 22-2400 calories per day. (It fluctuates.) And yet I'm losing fat,

> gaining at least some muscle and generally improving my health and

> fitness. Ho ho ho.

I just checked and I am supposed to be eating 2800 calories a day. Right. LOL!

>

> So how do you like them apples?

Sounds like pretty tasty apples to me. Your girlfriend has no clue

what she is missing out on <G>

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

-

>You just eat it as is?

Yeah -- I partially defrost it, cut it up and wolf, err, gag it down. Not

the world's most pleasant task, but the liver does me good.

> > Humungous bowl of kislovodsk (one of the tastiest soups ever invented,

> > particularly when made my way)

>

>Going to have to check this out.

It's worth it. I fancy myself a pretty good cook, and it's still one of

the very best things I've ever made.

>Looks to me like you have very adequate protein to build muscle/strength.

Even on lower-protein days? Like I said, I think today was a good deal

higher in protein than normal, thanks to the chicken breast, which is

something I've practically never eaten.

>Sounds like pretty tasty apples to me. Your girlfriend has no clue

>what she is missing out on <G>

With the exception of the raw liver, you're absolutely right. Tonight she

actually turned down a bowl of kislovodsk, which she loves, being a dill

fanatic, because she didn't want the fat and preferred to have some sort of

pasta dish with a little lean ground beef in it.

-

[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> -

>

> >You just eat it as is?

>

> Yeah -- I partially defrost it, cut it up and wolf, err, gag it down. Not

> the world's most pleasant task, but the liver does me good.

I need to get back to raw liver but I think I'm going to trying hiding

it in my caribbean salad by grating it raw directly into the salad.

> >Looks to me like you have very adequate protein to build muscle/strength.

>

> Even on lower-protein days? Like I said, I think today was a good deal

> higher in protein than normal, thanks to the chicken breast, which is

> something I've practically never eaten.

I will have to go back and look at your post to see what the lower

protein level was. I myself fancy chicken thighs although I have a

tasty recipe for garlic broiled chicken breasts.

> >Sounds like pretty tasty apples to me. Your girlfriend has no clue

> >what she is missing out on <G>

>

> With the exception of the raw liver, you're absolutely right. Tonight she

> actually turned down a bowl of kislovodsk, which she loves, being a dill

> fanatic, because she didn't want the fat and preferred to have some sort of

> pasta dish with a little lean ground beef in it.

Sheeez that sucks. Please don't tell me she enjoyed it...hehe

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

-

>I need to get back to raw liver but I think I'm going to trying hiding

>it in my caribbean salad by grating it raw directly into the salad.

That sounds like a horrendous salad-ruining idea to me, but I know it works

for other people, so I guess it's worth a shot.

>I will have to go back and look at your post to see what the lower

>protein level was. I myself fancy chicken thighs although I have a

>tasty recipe for garlic broiled chicken breasts.

I didn't really specify exactly what a more usual day would contain, but

I'll post one of them soon.

-

[Guest guest]

re raw liver:

On 9/22/05, Idol <Idol@...> wrote:

> -

>

> >You just eat it as is?

>

> Yeah -- I partially defrost it, cut it up and wolf, err, gag it down. Not

> the world's most pleasant task, but the liver does me good.

I tried something different recently to make raw liver easier to

stomach. Not sure if it would work for anyone else, but I actually

enjoyed it. It's the smell, even when only slight, that always gets

me, so this was designed to deal with that.

I used my rasp grater to make sort of a porridge out of the still

frozen liver, then mixed in strong aromatics-- raw garlic, some onion

and a splash of balsamic. I also added a hot chili. Parsely would

have been nice too. I think I could honestly say that if I hadn't

known what it was, I might have enjoyed the flavor.

Next time I may try it in chunks instead of grated, cause the

goopiness of the porridge wasn't the best texture.

[Guest guest]

If you cut it up into tiny pieces will still frozen and quickly dump

it into tomato juice in the blender it will completely be chopped up.

Then add lime juice and hot sauce and whatever else you want. The

taste isn't that noticable. I do one almost every day with raw egg

yolks while I'm teaching for energy..

I'll have to try adding balsamic...good idea!

Lynn

-=t task, but the liver does me good.

>

> I tried something different recently to make raw liver easier to

> stomach. Not sure if it would work for anyone else, but I actually

> enjoyed it. It's the smell, even when only slight, that always gets

> me, so this was designed to deal with that.

>

> I used my rasp grater to make sort of a porridge out of the still

> frozen liver, then mixed in strong aromatics-- raw garlic, some onion

> and a splash of balsamic. I also added a hot chili. Parsely would

> have been nice too. I think I could honestly say that if I hadn't

> known what it was, I might have enjoyed the flavor.

>

> Next time I may try it in chunks instead of grated, cause the

> goopiness of the porridge wasn't the best texture.

>

>

[Guest guest]

On 9/23/05, Lynn <lyn122@...> wrote:

> If you cut it up into tiny pieces will still frozen and quickly dump

> it into tomato juice in the blender it will completely be chopped up.

> Then add lime juice and hot sauce and whatever else you want. The

> taste isn't that noticable. I do one almost every day with raw egg

> yolks while I'm teaching for energy..

>

> I'll have to try adding balsamic...good idea!

>

> Lynn

Hi Lynn,

That sounds like a tasty way to do it, too. One of these days I'm

going to buy a blender...

I tried the liver again tonight, except I chopped about 1/3 pound of

it into ~1/2 " pieces. I tossed those with a minced garlic clove and

shallot, a bit of soy sauce, olive oil and red wine vinegar. I don't

know what was so different, but I actually liked it! You'd have no

idea it was liver.

It was lamb, though, whereas before I had longhorn, so that could be a

big part of it. It seemed to be less pungent as I was cutting it.

Also, the red wine vinegar was way better than the balsamic, to me,

because it was much more acidic. Sometimes the sweetness of the

balsamic would sort of turn my stomach when mixed with the smell of

the liver.