Great interview @Tarmander
It brings home the importance of good sourcing and I'm glad you're able to source for your current raw meat lifestyle.
I just thought to add that if the sourcing isn't so certain, one can freeze the meat for two weeks to lessen the risk. That's what I read somewhere in the past. Still, I'm leery of relying just on freezing. So I think that. on top if that I'll eat the meat with vinegar or lemon juice, just like how it' s done with carpaccio and also with ceviche.
With ceviche, the raw fish should be a fish that doesn't have thiaminase, or else one ends up with thiamine deficiency.
It brings home the importance of good sourcing and I'm glad you're able to source for your current raw meat lifestyle.
I just thought to add that if the sourcing isn't so certain, one can freeze the meat for two weeks to lessen the risk. That's what I read somewhere in the past. Still, I'm leery of relying just on freezing. So I think that. on top if that I'll eat the meat with vinegar or lemon juice, just like how it' s done with carpaccio and also with ceviche.
With ceviche, the raw fish should be a fish that doesn't have thiaminase, or else one ends up with thiamine deficiency.