Beef mince

Beef mince

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Dear Reader,

I hope you’ve had a good week.

My week has been busy with work. I loved spending time with Kathleen in Adelaide and on Kangaroo Island. I did need to return to work.

How is the foot?

What’s happened this week?

I went to an outpatient appointment on Friday. The orthopædic trainee has told me I can wear sturdy shoes on my feet and ambulate more.

I asked when I could walk around without shoes, and he said the maximum tendon repair strength should be achieved after about three months. This means in about three to four weeks.

I’ve now been discharged from outpatient care and can book appointments to see a physiotherapist.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

While I was in Adelaide visiting Kathleen, I watched Star Trek on her TV. Kathleen’s TV is newer than mine (I bought mine in 2007), and the picture quality is fantastic.

I’ll watch Star Trek on a new TV in a few weeks. Hint Hint 😉

What have I been listening to?

Monroe Doctrine Volume VIII

I previously wrote that Volume VII was meant to end the book. The authors claim that Volume VIII is the last in the series. I am about one-third of the way through this volume.

The US and coalition partners are confident in defeating China in World War III. The main concern is the post-war recovery and how to avoid a civil war erupting in a defeated China. India, which remained neutral in the conflict, is emerging as a post-war saviour for China, and the Indian leadership seems to be seeking to gain a significant economic and diplomatic advantage from this opportunity.

Of course, the Chinese artificial intelligence apparatus, viz., “Jade Dragon”, could turn the tables and tweak Isaac Asimov’s “Three Laws of Robotics”. The result could be the rise of robots over humans, to end the book.

If you’re not familiar with Isaac Asimov’s “Three Laws of Robotics”, they are:

  1. A robot may not injure a human being or, through inaction, allow a human being to come to harm.
  2. A robot must obey orders given by humans except where such orders would conflict with the First Law.
  3. A robot must protect its existence as long as such protection does not conflict with the First or Second Law.

All it would take is a change to the third law.

I highly recommend this book series if you enjoy science fiction and technical fiction incorporating warfighting.

Recipe?

I don’t have much for a recipe this week. I have more of a revelation.

Over the last week, after returning to Canberra after visiting Kathleen in Adelaide, my meals have been simple and consistent.

I’ve been eating eggs every morning and beef mince (AUD$11/kilogram) for lunch and many dinners. This would be about USD$7.80/pound in the US. If there are any readers from the US, please tell me if this is expensive or not. I think US residents would find USD$7.80 per pound of ground beef expensive.

I’ve noticed that I’m not craving variety or anything different. During the day, my thinking about food has become less, and I’ve been able to focus more on work tasks.

I know that in the past when I was eating carbohydrate-rich foods, I’d savour and crave the flavours, especially if there were complex flavour combinations. The sugar hooked me to derive pleasure from the sweetness, and the lack of satiety from carbohydrate-rich foods meant I thought I wanted more. I was always feeling hungry and unsatisfied.

I have more capacity to think about other things now.

Don’t get me wrong, I still get hungry, but from Monday to Friday, I don’t think about cooking anything more than eggs, beef mince, lamb chops, or thinly sliced steaks. I cooked some beef ribs in the pressure cooker last weekend, and I’ve been supplementing the mince with some rib meat, too. I know that beef short ribs are not cheap, but the meat goes a long way.

I’ll also still eat different food items occasionally, especially on weekends or when invited to a meal. There will also be variety when circumstances dictate that I can’t cook and prepare my meals. There will also be instances when I see something in the supermarket’s meat section or butcher shop and think, yep, I want that tonight.

I don’t know what this means for Yummy Lummy (the blog). It’s hard to justify a weekly update when I don’t have much to write about regarding recipes.

I don’t want to give up blogging. I like writing and the connection I have with some regular readers.

Photographs

Thoughts on the meals

I’ve already shared what I’m thinking. Perhaps I’ll stop wanting to photograph food and write about it. Somehow, I don’t think so.

Final thoughts

  • Do you ever feel like you need to change what you write about?
  • Do you spend much of your day thinking about meals?
  • When you’re not feeling hungry, can you focus on tasks better?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Low carbohydrate healthy fat minced meat

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

Dear Reader, 

Introduction 

How has your week been? I’m getting back into the swing of working from home. It’s like COVID-19 “lockdown”, only I feel more locked in. I’m halfway through the first six-week period of having a straight leg brace. 

After the first six weeks, I hope to have 30° of motion in my knee for the next six weeks. 

My routines are working as intended. The main problem I’m experiencing is the relatively sedentary existence. I’m walking down the road daily and back for a coffee. The walk, with the aid of crutches, is about 20 minutes. Before the injury, I used to do a 40-minute brisk walk after dinner every day. At my current rate, that walk would take me nearly three hours, I reckon. 🤣

While I do not subscribe to the “calories in, calories out” paradigm, I know caloric restriction is essential to maintaining my health for someone confined to quarters and with limited mobility. 

What have I been watching this week? 

Kim’s Convenience 

Kim’s Convenience is a situation comedy produced in Canada. It is about a husband and wife from the Republic of Korea who have emigrated and own and manage a convenience store. 

The show also features the couple’s son and daughter and the son’s workplace, a car rental business. 

The humour revolves around archetypal Asian stereotypes. I reckon it’s hilarious. 

Recipe 

This minced meat, cheese, and vegetable mixture will help me plan meals this week.  

A lot of recipes I’ve seen include fillers like breadcrumbs. I’ll use processed pork rinds, cauliflower, and broccoli to minimise the carbohydrate content to keep this a protein-rich dish. I’ll use beaten eggs to bind everything together. 

Equipment 

  • Food processor 
  • Box grater

Ingredients 

  • Beef that has been minced (in Australia, we use the word “minced” rather than “ground,” which is the word used in North America. I’d mince my meat in a perfect world, but I’m too lazy. Buying minced meat has risks, so if you’re concerned, you can pasteurise it at 60 °C for 2 hours. 
  • Iodised salt 
  • Black pepper 
  • Garlic powder 
  • Roughly diced broccoli and cauliflower stems and florets. 
  • Coarsely crumbed pork rinds 
  • Beaten eggs 
  • Grated Cheer™ tasty cheese 
  • Grated Cheer™ mozzarella cheese 
  • Diced black olives 

Instructions 

  1. Put the beef, condiments, vegetables, cheese, and olives into a bowl and gently mix everything with your fingers. 
  2. Add the beaten eggs and combine everything gently to avoid too much compression. 
  3. Fill a baking dish and add more grated cheese on top. Do not pack the mixture in; keep it loose so the cooked product will be tender and juicy.
  4. Bake in an oven for 60 minutes at 160 °C. 
  5. Aim for an internal temperature of at least 60 °C. The terminal temperature was 75 °C.
  6. Allow the meat to rest for 30 minutes before carving and eating with half an avocado. 
  7. Give thanks to the Lord. 
  8. Eat with a knife and fork. 

Thoughts on the meal 

This meat, cheese, and vegetable mix will feed me for a few more meals. Different flavourings like Worcestershire sauce, commercial barbecue sauce, and panko breadcrumbs would be acceptable for people who don’t avoid carbohydrates and ultra-processed foods. 

The meal was tasty and filling. I feel sated.

Photographs