As a chef for over 25 years and 2 years carnivore. I would like to add to the egg quality chat. I agree with the other comment about the feed affecting the colour which makes sense. Also the quality of egg is so mich better when straight from the farm or chicken. Quality of egg and freshness can be ascertained by several things. 1. The shell should be firm and not shatter into pieces and break up-poor food equals thinner poorer shell. 2.Freshness or age is easy to tell- when opened the white protein and yolk should hold their shapes. Older the egg first the white starts to lose its shape When older or poorer quality the yolk will break easily often when breaking the shell. When its near the end of its best both will break when cracking the egg often the small piece connecting the yolk to the white becomes more obvious ,tougher and thicker. As a pastry chef who uses 300 + eggs a week and mostly using local supplier's. You really can taste the difference. Not sure it helps much but thought i would share.
Wow, great info, I had no idea! Thanks for sharing this, I'm saving this information for future reference and I'll pin your comment for others. Thanks for taking the time to share your knowledge!
Great conversation 👌🏻 I'm glad I found your channel. Thanks for allowing me and my old girl pug into your tribe and pack! She's my only friend in real life, so it's nice to feel like I'm sitting at the table with like-minded folks. I love this idea.
Welcome to the tribe, ya'll are always welcome here! Food has always brought people together and it's something we really enjoy, so I'm glad you like the format. I must say, a dog is one of the best, most loyal friends you could ever ask for, so you are very lucky for that! I release a new one every other Sunday, so keep an eye out!
Though I agree pastured raised eggs are best you can't go by the yolk color. If they feed the hens the following the yolks will be darker in color Leafy greens: kale, spinach, leaf lettuce (not iceberg), broccoli leaves Orange vegetables: pumpkins, squash, sweet potatoes, carrots Yellow or orange flowers: marigolds, buttercups, goldenrod Red fruits and vegetables: tomatoes, raspberries, strawberries, beets
😮 I didn't know this, very interesting and some great information! Thanks for sharing that! Now it makes me wonder how many companies are doing this specifically to enhance the color of their eggs to mislead people. 🤔
Wow! Just found your channel last night and just noticed your shirt in this video…Kentucky! Just subscribed !! You’re super informed and I’m trying to find local farms in NKY area now too!
Awesome, great to have another KY local! Welcome to the tribe! If you can't find any on the map let me know and I'll do some digging around, I have quite a few contacts. BTW, we are planning a local "meat up" sometime later this year, good food and good people just hanging out shooting the breeze. If you think you'd be interested in joining us, shoot me a message sometime: jacob@apexpackandtribe.com
Hello from Sydney, Australia. First time coming across your channel, and just subbed and rang the bell. Been doing intermittent fasting, keto the past two years and have just gone all in with carnivore from yesterday 1st July. Really enjoyed this novel Roast and Reason conversation format, a lot of good info, your wife's insight into the marketing side of things was a bonus. I will definitely binge watch the previous episodes. I think this channel has the makings of being an hidden gem. Wishing you both the best of luck with the channel growth, it definitely deserves it. PS never thought of just putting butter on meat when eating it, can't wait to try it tomorrow. But dang that was a lot of meat you guys went through in that seating, four burgers each and the rest. Dr Chaffee always says eat meat until it doesnt taste good anymore, but you guys have taken it to a new level ha ha. PPS noticed you havent done livestreams, any plans in doing them, I think you both articulate well and I'm sure there would be many questions about hunting your own deer, the closing photos were awesome. All the best from down under.
Hi there! Welcome to the tribe, we are happy to have you! Thanks for the kind words, that's very thoughtful of you to say. Let me know what you think of the butter on your meat and definitely keep me updated on how you do with the diet! I'll be over here rooting for you! Haha! I go through periods where I eat a lot and periods where I eat pretty light. I eat very intuitively and basically eat when I'm hungry and stop when I'm full, so I guess it really depends on what my body feels like it's needing. When her and I sit down for a carnivore feast we've been known to put away quite a bit of food though 😂 I would love to get into doing livestreams, it's something I've been thinking about but just haven't had the time to start incorporating them yet. I'm certainly planning to in the future though. It's funny you mentioned hunting, Kelsey and I were discussing how we wished we would have documented the whole butchering process, so this November we are planning a little mini-series around that topic. It's something I don't hear discussed much in the carnivore space as it seems like most either raise their animals or just buy meat at the grocery, so it might be beneficial to showcase another side of carnivore. By the way, new episodes of R&R launch every other Sunday, so be on the lookout on July 14th for episode 5 🙌
It is such a pleasure watching you two ♥️♥️ I’m trying to adapt this beautiful healthy life style .. However it is so hard when your surroundings family friends doing the sad diet…. Thanks for this beautiful video 🙏
Thank you so much for the kind words. I have 100% faith in you and know you'll get there, just stay strong, keep at it, and imagine how much better you'll feel once you are on the other side of things. I'm rooting for you!
As a chef for over 25 years and 2 years carnivore.
I would like to add to the egg quality chat.
I agree with the other comment about the feed affecting the colour which makes sense.
Also the quality of egg is so mich better when straight from the farm or chicken.
Quality of egg and freshness can be ascertained by several things.
1. The shell should be firm and not shatter into pieces and break up-poor food equals thinner poorer shell.
2.Freshness or age is easy to tell- when opened the white protein and yolk should hold their shapes.
Older the egg first the white starts to lose its shape
When older or poorer quality the yolk will break easily often when breaking the shell.
When its near the end of its best both will break when cracking the egg often the small piece connecting the yolk to the white becomes more obvious ,tougher and thicker.
As a pastry chef who uses 300 + eggs a week and mostly using local supplier's.
You really can taste the difference.
Not sure it helps much but thought i would share.
Wow, great info, I had no idea! Thanks for sharing this, I'm saving this information for future reference and I'll pin your comment for others. Thanks for taking the time to share your knowledge!
@@apexpackandtribe no problem..Great information on your channel and lovely people.
@@theresanelephantinthemushr2965 Thank you so much!
Great conversation 👌🏻 I'm glad I found your channel. Thanks for allowing me and my old girl pug into your tribe and pack! She's my only friend in real life, so it's nice to feel like I'm sitting at the table with like-minded folks. I love this idea.
Welcome to the tribe, ya'll are always welcome here! Food has always brought people together and it's something we really enjoy, so I'm glad you like the format. I must say, a dog is one of the best, most loyal friends you could ever ask for, so you are very lucky for that!
I release a new one every other Sunday, so keep an eye out!
You guys are a great team!
Thank you! 🙌
Though I agree pastured raised eggs are best you can't go by the yolk color. If they feed the hens the following the yolks will be darker in color
Leafy greens: kale, spinach, leaf lettuce (not iceberg), broccoli leaves
Orange vegetables: pumpkins, squash, sweet potatoes, carrots
Yellow or orange flowers: marigolds, buttercups, goldenrod
Red fruits and vegetables: tomatoes, raspberries, strawberries, beets
😮 I didn't know this, very interesting and some great information! Thanks for sharing that! Now it makes me wonder how many companies are doing this specifically to enhance the color of their eggs to mislead people. 🤔
@@apexpackandtribe You're welcome. I had the same thoughts when I found this out.
Wow! Just found your channel last night and just noticed your shirt in this video…Kentucky! Just subscribed !! You’re super informed and I’m trying to find local farms in NKY area now too!
Awesome, great to have another KY local! Welcome to the tribe! If you can't find any on the map let me know and I'll do some digging around, I have quite a few contacts. BTW, we are planning a local "meat up" sometime later this year, good food and good people just hanging out shooting the breeze. If you think you'd be interested in joining us, shoot me a message sometime: jacob@apexpackandtribe.com
Thank you.
My pleasure!
Hello from Sydney, Australia. First time coming across your channel, and just subbed and rang the bell. Been doing intermittent fasting, keto the past two years and have just gone all in with carnivore from yesterday 1st July. Really enjoyed this novel Roast and Reason conversation format, a lot of good info, your wife's insight into the marketing side of things was a bonus. I will definitely binge watch the previous episodes. I think this channel has the makings of being an hidden gem. Wishing you both the best of luck with the channel growth, it definitely deserves it. PS never thought of just putting butter on meat when eating it, can't wait to try it tomorrow. But dang that was a lot of meat you guys went through in that seating, four burgers each and the rest. Dr Chaffee always says eat meat until it doesnt taste good anymore, but you guys have taken it to a new level ha ha. PPS noticed you havent done livestreams, any plans in doing them, I think you both articulate well and I'm sure there would be many questions about hunting your own deer, the closing photos were awesome. All the best from down under.
Hi there! Welcome to the tribe, we are happy to have you! Thanks for the kind words, that's very thoughtful of you to say. Let me know what you think of the butter on your meat and definitely keep me updated on how you do with the diet! I'll be over here rooting for you!
Haha! I go through periods where I eat a lot and periods where I eat pretty light. I eat very intuitively and basically eat when I'm hungry and stop when I'm full, so I guess it really depends on what my body feels like it's needing. When her and I sit down for a carnivore feast we've been known to put away quite a bit of food though 😂
I would love to get into doing livestreams, it's something I've been thinking about but just haven't had the time to start incorporating them yet. I'm certainly planning to in the future though. It's funny you mentioned hunting, Kelsey and I were discussing how we wished we would have documented the whole butchering process, so this November we are planning a little mini-series around that topic. It's something I don't hear discussed much in the carnivore space as it seems like most either raise their animals or just buy meat at the grocery, so it might be beneficial to showcase another side of carnivore.
By the way, new episodes of R&R launch every other Sunday, so be on the lookout on July 14th for episode 5 🙌
It is such a pleasure watching you two ♥️♥️
I’m trying to adapt this beautiful healthy life style ..
However it is so hard when your surroundings family friends doing the sad diet….
Thanks for this beautiful video 🙏
Thank you so much for the kind words. I have 100% faith in you and know you'll get there, just stay strong, keep at it, and imagine how much better you'll feel once you are on the other side of things. I'm rooting for you!
@@apexpackandtribe Thank you 🙏