The Ruminati Blog
Carnivore, Powerbuilding, And Philosophy
Butter Was Always Worth Taking
In the summer of 2022, Asda began putting security tags on butter. Not on the whisky. Not on the razor blades. On a block of
The 4-6 Rep Range: Why I Don’t Bother With 8-12
The short answer Nearly everything I lift, I lift for sets of four to six. Muscle grows perfectly well at twelve reps, and anyone who
How To Make Pemmican: Two Ingredients, And One Of Them Has To Be Trimmed Off The Other
Lean beef, sliced thin and dried until it snaps rather than bends, ground to a powder, and mixed with roughly its own weight in rendered
Slow Roast Mutton Shoulder: The Only Method That Actually Works
Mutton shoulder, salted a day ahead, covered, in a 120C oven until a probe in the thickest part reads 90 to 95C. On a shoulder
Pemmican: The Two Ingredient Ration That Beat Every Protein Bar On The Shelf
Two fur companies fought a nine year war over pemmican, and on a June evening in 1816 twenty-two men died at Seven Oaks in about
Mutton vs Lamb: Britain Threw Away the Animal Its Whole Kitchen Was Built On
The Lancashire hotpot is a mutton dish. So is Scotch broth, so is cawl, so is the shepherd’s pie, so is the boiled leg with
