Dear Reader, 

Welcome to Yummy Lummy, the food blog for people who live alone and want practical meal ideas. 

If you want to skip the introduction, jump to the recipe. 

Introduction 

I hope you’ve had a good week. This weekend, five jurisdictions in Australia will change to daylight saving time. The result is five different time zones. It seems odd for South Australia to be 30 minutes ahead of Queensland. For readers not familiar with Australian geography, Adelaide is west of Brisbane. 

I’ve never been a fan of daylight saving time. I like waking early and being in bed early. 

What have I been watching this week 

I’ve been watching YouTube videos from medical practitioners, nutrition scientists, and physiologists advocating a low-carbohydrate, healthy-fat way of eating. Many of these people recommend a carnivore way of eating. 

Salt 

There seems to be a lot of conflicting information on salt. I don’t understand why anyone would want to use the heavy-metal-contaminated salts from the Himalayan mountains and other places. From a non-communicable disease public health perspective, iodised sodium chloride (NaCl) is recommended. Iodine supplementation during pregnancy prevents cretinism. Iodine supplementation for a population maintains the intelligence of the community. Community average intelligence quotient results can be affected by insufficient iodine in our diets.

If you have a spare hour, here’s a link to a podcast featuring one of my medical heroes. 

“The man who saved a million brains: Creswell Eastman’s pioneering work with iodine deficiency disorder.” 

I’m not keen on “pink” salts. A study conducted in Australia reported some products to have levels of contaminants that are not healthful and that the claims made by the vendors require the consumer to ingest more salt than is likely to be palatable (Fayet-Moore, Flavia, Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall, and Michelle Blumfield).¹

MacOS Sonoma 

Last week, I updated my telephone and tablet operating systems.

I haven’t always been a user of Apple Mac products. Until I moved to Canberra, I was a dedicated Microsoft Windows user. I used to scoff at friends and workmates telling me to buy an Apple desktop or laptop. Part of my opposition was that Apple desktop computers looked very odd, and some laptop versions were also weird. 

When I moved to Canberra, two “events” coincided. The first was the amplification of computer viruses affecting MS Windows software, and the second was that Apple Mac laptops started looking good. 

I was getting tired of the problems associated with using expensive antiviral software. Back then, that software slowed the operating system’s speed. I knew computer viruses could still affect Apple Mac products, but it was an asymmetrical problem. 

I became a dedicated user with my first Apple MacBook. 

The new MacOS Sonoma was released this week (after the iOS and iPadOS releases last week). 

The new operating system has some nice enhancements which I’m enjoying. 

Recipe 

Equipment 

• Slow cooker 
• Oven 

Ingredients 

• Beef short ribs 
• Iodised salt 
• Lamb, pork, and chicken broth — This broth combines cooking efforts over the last few weeks. I cooked the lamb and pork together and the chicken using the lamb and pork broth.

Instructions

1. Place the beef short ribs into the slow cooker. 
2. Add the broth and some extra salt. 
3. Cook the beef on low heat for 8 hours. 
4. Gently lift the short ribs from the slow cooker and place them on an oven tray. 
5. Pour most of the beef, chicken, lamb, and pork broth into a container and refrigerate it.
6. Reduce the remaining broth and use it like it’s a jus over the meal.
7. Air fry the ribs for 20 minutes at 160 °C (320 °F). 
8. Serve the meat in any way you like. You can eat it alone and drink some broth on a carnivore diet. You could serve it with low-carbohydrate vegetables like leafy green vegetables or avocado if that’s your preference. If you want, it would also taste great with some gravy and potato mash. 
9. Give thanks to the Lord. 

Multi-animal species master broth 

I wonder how far I can go with this broth. If I was able-bodied, I’d buy a duck and maybe some goat to add to this broth. I don’t think I’d add an oily fish, though.

Photographs

I didn’t photograph the final broth because it looks like the lamb, pork, and chicken broth. 😊

Reference

1. Fayet-Moore, Flavia, Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall, and Michelle Blumfield. “An Analysis of the Mineral Composition of Pink Salt Available in Australia.” Foods 9, no. 10 (October 19, 2020): 1490. https://doi.org/10.3390/foods9101490.