Options other than chicken

logan11847 said:
Had no idea , I wish I just knew how to hunt lol, I have my status which as far as I know makes a big difference.
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WIth status, you dont' need your hunter ed course done, but I think you should get it done.. I'm a certified hunter education instructor and I teach the course several times a year.. It's good to do it to get some basic stuff down pat.. The course does not teach you how to hunt at all.. the course teaches you gun safety, hunting safety, some first aid and they teach you how to ideinfity animals properly..

I'd do the course if I were you and then find someone to go with who will teach you how to hunt..


FYI, no one taught me to hunt.. I learned how to hunt deer but just going out and trying.. I'd watch and adjust what I was doing from what i saw.. Now I would say I'm near expert for deer. I've taught myself to bear hunt, moose hunt etc by the same way.. Just get out there and try and pay attention to what the animals are doing and you'll be good.. I didn't have anyone to take me hunting.. .I wish I did sometimes and sometimes I am glad I didn't..

If you learn under someone else, you learn what they do.. which isn't always legal.. isn't always the best way to be suffessfull, isn't always safe, might go against your morals etc..

I do have people who want to go hunting with me now.. and to be honest, I choose not to hunt with majoirty of them because we don't hunt the same. For exmaple, in the spring, I hunt bear using bait.. It's legal, safe and I have decided its something I will do.. Another person might disagree and say baiting bears is too easy and unethical..
 
I don't know where you live however I live right by a Sobey's. I check for last day sales. Last week I got a small piece of sole for $0.77 and one slightly larger piece for $1.26. Haddock and cod marked down to about $3/lb. Very reasonable. If I see ground beef under $3/lb I buy it. I smile and wave at the butchers and fish girl as we see each other all the time. Sometimes I spy out a big dollar cut that is getting ready for best before date (which is half bullshit anyway) and I speak to them about it. As long as I come in first thing next morning I can have it with a sticker like 3x $10 off on a chunk of tenderloin or 5x $10 off on a brisket. It only happens once maybe twice per year. Spot sales there- $0.49 for 500g of boursin cheese balls, $1.00 for 200g of emmenthal cheese.

It's about the deals on deals. Sobey's (again) has a line of ground turkey burgers. They are $7 for 4 burgers totaling 1lb- vacuum style packaging regular price. They had them on sale one day for $3 in store special one day, next day sticker on them for $1 off so $2 for 4 burgers. I have a few- they harden up quite a bit through cooking, must be the fillers and lean bird or something.

My point is that cost effective fresh (or fresh frozen) protein sources are available o plenty depending on where you are and what is available. Flashfood and other apps get me 200g of cheese curds for $0.50- I bought them all! 8pcs and ate shitloads of poutines. Chicken hearts and gizzards were $1.80/ea per package. Ground halal lean chicken tubes 1lb- $1/ea store sale only- No Frills! Great Canadian Superstore had a close out trolley with oysters- $0.24/ea can. A case is 144pcs by the way ;) Chinese grocery stores can be great too. Season's grocery had Quaker rolled oats- 1kg bag for $0.50/ea

I understand take out is typically pretty no so good however 2Good2Go is amazing. I just got a chicken biriyani- 1 full quarter in a medium sized container filled with rice and one scoop of any veg dish for $3.99 plus tax is $4.20. Metro has 4 containers of sushi for $8 plus tax- I got a salmon poke bowl plus a dynamite roll, a spicy tuna roll and a veggie roll last time.
 
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Sorbate said:
Any red meat if fatty (or burnt), can cause inflammation. Mind you the couple of studies I looked at didn't use healthy participants so not sure how to take the data.
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Not going to argue meat with you lol, and agree 100% with your comment. I am regurgitating info from doctors who told me during an inflammation flair up to avoid pork as a protein source as it was worse than other meats. Curious your opinion.
I am not the least but embarrassed if wrong, as I recall one idiot who called me a name because I was regurgitating information. I thanked him for the compliment because I have to wonder how else does everyone learn (osmosis by holding your computer tight or a book against your balls?). I learn from reading, listening, talking to others, trying things myself and come up with an opinion, and read on the internet and try to separate BS from legit info. I rely on people who have more experience - suspect I asked you many questions 6-7 years ago when I was relatively new to the forums and you were kind and explained how they worked. Not breaking any rules, just took the time to explain to a guy who read but was not a member and decided to join. To this day I thank you for doing that - not everyone will not take the time to help new forum members.
 
Vitko said:
One of my go to meals is baking sweet potatoes in the oven till they’re very soft and almost caramelized then making 2 pounds of extra lean ground beef, seasoned with whatever you like and then once the beef is 95% cooked throwing in the sweet potatoes and mashing it all up creating this weird slop looking thing. It doesn’t look “appetizing” but I promise it’s delicious. You can also add any veggies you like to it as well. Sometimes I pour a tiny bit of maple syrup over it when it’s done and it’s like a beef dessert 😂
Usually makes me about 3-4 meals too so don’t have to cook every day.

Make sure to peel the skin off the potatoes when they’re cooked though.
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ah men brother - never mentioned this but I do the same. I cook my sweet potatoes to the point they are opening up and looks like ooze is coming out. Mix with Extra lean ground beef, and a vegetable of your choice, and it kind of looks like cat food, but if you aren't watching every ingredient - you can add in something extra for flavour and it tastes amazing.
Good call @Vitko - making me hungry and wish I could have it for breakfast. Easy to make a big batch and put it in a pot in the fridge - eat for multiple meals.
 
Middle Aged Monster said:
Would you happen to have a brand name for that magic bagel you mentioned? I’m trying to find ways to add fibre to my daily plan while actively avoiding vegetables 🤣
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Yes - the ones that have a little more unfortunately are not in my freezer (you have to freeze them or they turn to a glue like substance and stick together too much. You may want to toast them 11/2 times but the ones we were getting were high protein gluten free bagels.
The ones I have now are called Chia and Flax Seed bagels - wheat and gluten free. Health - made with extra virgin olive oil, flax seed, chia seed, black chia seed, psyllium husk, millet seed, ACV, etc. Each bagel is about 250 cals, 10 grams of fibre, 6 grams of protein (the other ones have 8), but know if you watching carbs they are carb heavy - 47 grams.
Anyway, I will eat 6 eggs - not 6 yolks and one bagel and I am on my way to getting 30 grams of fibre minimum. A good smoothie with flax, or chia, a banana, blueberries has a decent amount too. Every evening meal has a vegetable which adds more fibre.
Sorry, I can't recall the exact name but they were called super high protein bagels. There are others that give you more, but I am gluten free (not a choice). Are you gluten free, as there may be better options.
 
Goldenrod said:
Not going to argue meat with you lol, and agree 100% with your comment. I am regurgitating info from doctors who told me during an inflammation flair up to avoid pork as a protein source as it was worse than other meats. Curious your opinion.
I am not the least but embarrassed if wrong, as I recall one idiot who called me a name because I was regurgitating information. I thanked him for the compliment because I have to wonder how else does everyone learn (osmosis by holding your computer tight or a book against your balls?). I learn from reading, listening, talking to others, trying things myself and come up with an opinion, and read on the internet and try to separate BS from legit info. I rely on people who have more experience - suspect I asked you many questions 6-7 years ago when I was relatively new to the forums and you were kind and explained how they worked. Not breaking any rules, just took the time to explain to a guy who read but was not a member and decided to join. To this day I thank you for doing that - not everyone will not take the time to help new forum members.
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They changed things years ago thru diet and what injections they were giving them. I cannot remember the name of the injection (it leaned them out) and it would cause inflammation. It is banned now in most of the world.All pork is higher in omega fatty acids as well.
They have genetically modified them. They are trying to make pork healthier to compete with beef.
 
storman said:
I will mix my proteins if im getting sick of eating 10oz of the same meat.
Shredded chicken, some extra lean gb and some shrimp on a bed of rice taste pretty good. Better then just chicken and rice
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Me too ill have left over seasoned chicken from ceaser wraps and ill throw it in with ground turky eggs soy sauce and some shredded cheese. Sometimes ill switch out the soy sauce for Chipotle
 
Okay I eat Organ meat once in a blue moon. I like Greek livers and hearts cooked this way.


I also like beef liver if it is cooked right. If its overcooked that's a no go for me.

I think I might try this recipe next time I have beef liver.



The Ultimate Liver and Onions Recipe


Enjoy lol.
 
bc__boy said:
Okay I eat Organ meat once in a blue moon. I like Greek livers and hearts cooked this way.


I also like beef liver if it is cooked right. If its overcooked that's a no go for me.

I think I might try this recipe next time I have beef liver.



The Ultimate Liver and Onions Recipe


Enjoy lol.
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I've loved beef liver ever since I was a kid.

A Jamaican staple typically made as a stew and served with boiled green bananas. 🤤
 
Goldenrod said:
Do you have a recipe you would share?
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I do! This my own recipe I figured out from my mom's. Moms tend not to measure stuff lol

Jamaican Beef Liver

Ingredients
0.6kg (1.2lbs) Liver (cut into small chunks, remove any silver skin/ membrane)
3 large cloves of garlic
Half of a medium -large onion
1 Scotch bonnet pepper (diced, remove some seeds for less heat)
2 green onions

Sprinkle of :
Garlic powder
Onion powder
Oxtail seasoning
Caribbean All purpose seasoning

1-2 tsp of oil (for seasoning to stick)
2-3 stems of dry thyme
1-2 dried bay leaves.

Browning (burnt sugar/ caramel) (drizzle 1-2 tsp), this adds a bit of sweetness and colour.

Instructions
-Season meat (with everything minus garlic, onions and pepper) and marinate for 2hrs minimum (I like 4-6 or even over night)
-Dice up and keep garlic, onions and pepper separate.
- Add oil to the pan. Cook garlic, onions and pepper first until they soften then add meat.
-Add a splash of water to make the gravy and cook on medium- low heat to stew it.
-You can opt to add the green onions closer to the end of cooking if you want a sharper flavor and for a brighter garnish.

I wish I could be more precise but It's quite forgiving as long as you don't over do the garlic.

It makes for a slightly sweet and savory stew.

I like my liver a little bit on the firm side. It cooks fast if you go by the temp but I found its something I like better well done. Don't treat it like a stir fry on high heat and you should be ok, just take your time.

Green Bananas
Use bright green bananas (no yellow)

-Rinse and remove any stickers (keep skin on)
-Split the back of them with a knife.
-Boil enough water in a pot to submerge the bananas
-Add salt to the water (like you're making pasta)
-Add a one tsp of oil to the water.
-Boil until the bananas can be pierced with a fork easily (just like checking boiled potatoes)
-Once finished then you can remove the skin

Last I remember it takes about 20-25 mins or so.

It's a great way to get the benefits of bananas without the sugar too.

I may have left something out. Feel free to ask any questions.
 
bc__boy said:
Butcher never eat liver so I have been told. They call it the oil filter. Lol
Is this true?
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I have never been able to get around this no matter what I'm told or what I read about how it's fine. If it's filtering out "toxins" how is it fine? Yes I do know the process but... Besides that as Sorb says, it's gross
 
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