Keto Carnivore: Well Stocked for Winter with Ram; Carnivore Substitutions

I was able to pick up my ram meat at the processor yesterday. He was a big ram. He came out to be 100 lbs processed mutton!

Including processing, that comes out to be $2.80 a pound. Not bad at all! I had some of the meat for breakfast this morning. I got mostly bone-in large cubes. It is delectable! 

I chose to keep the bones in so that it will have juices to make aspic. Aspic is a great source of collagen which is good for skin, air, bones, and joints.

In other news, I was thinking about substitutions that people could make if they wanted to still have some familiar type foods, but stay strict carnivore. However, many of these have dairy, which I advise against.

But an example, if you wanted to have something like a White Russian cocktail, you could just have heavy cream, whole milk, with a dash of vodka.

If you wanted to have something like noodles, you could use strips of slow cooked tripe. Beef tendon can also work just like noodles if you cut it into strips. In pieces, it would be like dumplings. 

You could make a simple butter sauce, or a white sauce with cream, or a melted tallow or lard sauce for your "noodles." Or a sauce with egg yolk and take. 

You could make a lasagna with tripe "noodles", using cream for sauce, ricotta, mozzarella, and parmesan cheese, and ground beef.

I have made savory ice cream using an ice cream maker. I just use heavy cream, whole milk, and a little salt, like alder smoked salt. It's really tasty. Browned butter swirled in is very pretty.

You can make a savory flan as well, using egg and cream. Same with pudding. You can make a simple non-sweetened custard with cream and egg.

You can make "muffins" with scrambled egg, cream, and cheese. You could add ground beef, lamb, or goat.

You can also make waffles with scrambled egg and cheese and top with butter.

You can make delicious unsweetened cheesecakes with ricotta cheese and crunchy pork rind/butter crusts.

This following one has some inherent carbs, but is still strict carnivore: you can make something a lot like fudge, using whole unhomogenized milk.You split it into curds and whey using rennet. Save and crumble the curds for a simple cottage cheese, or deep fry the curds in lard, (see below) then boil down the whey until it caramelizes into "fudge," adding some cream towards the end.

Deep fried curds, coated in egg yolk and pork rinds and fried in lard. You can do the same thing in a nondairy version with poached brains.

Whey "fudge" (mysost):

You can make mini pizzas with a baked grated parmesan or Romano "crust," topped with topped with ground beef or lamb, cream for white sauce, and cheese. You could even add anchovies, if you like them!

You can make savory meringue "cookies" with just whipped egg whites and smoked or Himalayan salt.

You can make a savory aspic (Jello) using refrigerated and strained juices from cooking bone-in meats. It can be made prettier in a mold.

You could make a type of "cake" by making a simple savory souffle' and topping it with the homemade "fudge" above for "frosting."

Or a parfait made with layers of simple freshly whipped real cream, the whey "fudge" above, and browned butter:

So for special occasions, you can have more variety than just plain meat!

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