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Cary Kelly

@CaryKelly11 • 91,801 subscribers

Don't blame the candles, blame the cake. Standard American Diet survivor. Meat-based diet 8+ years, Author, Marathoner, Real Foodie, 57. Not medical advice

Shorts

Whoever cooked this is a level 100 grill master. What do you call it?

Whoever cooked this is a level 100 grill master. What do you call it?

6,059,233 views

A steak broiled in the oven is the very first way I ever had steak because that’s how my mom cooked them. Takes about 20 minutes and what it lacks in crust gets made up for in juiciness and the way the fat on the outside of the steak renders to crackling crisp. Every now and then, I get a hankering for steak this way.

A steak broiled in the oven is the very first way I ever had steak because that’s how my mom cooked them. Takes about 20 minutes and what it lacks in crust gets made up for in juiciness and the way the fat on the outside of the steak renders to crackling crisp. Every now and then, I get a hankering for steak this way.

29,347 views

Remember the Kerrygold butter they added canola to make it more spreadable? It’s gone from US shelves and Kerrygold USA website. Good riddance! They currently have three spreadable versions available: Kerrygold with avocado oil Kerrygold wth olive oil Kerrygold “Naturally softer” The Naturally Softer looks kind of suspect to me. It’s made with pasteurized cream and salt which are the same ingredients in its regular butter. But somehow they’ve managed to make those same two ingredients behave differently in the spreadable version. 🤔

Remember the Kerrygold butter they added canola to make it more spreadable? It’s gone from US shelves and Kerrygold USA website. Good riddance! They currently have three spreadable versions available: Kerrygold with avocado oil Kerrygold wth olive oil Kerrygold “Naturally softer” The Naturally Softer looks kind of suspect to me. It’s made with pasteurized cream and salt which are the same ingredients in its regular butter. But somehow they’ve managed to make those same two ingredients behave differently in the spreadable version. 🤔

59,409 views

Man relieved SNAP benefits have resumed. He was having to tap into Christmas money to buy soda for the family. How does someone on assistance have Christmas money saved?

Man relieved SNAP benefits have resumed. He was having to tap into Christmas money to buy soda for the family. How does someone on assistance have Christmas money saved?

1,910,426 views

Sliders topped with melted cheese, runny eggs and crispy bacon. People ask how I can eat this way every day. I look at this plate and wonder how they can’t.

Sliders topped with melted cheese, runny eggs and crispy bacon. People ask how I can eat this way every day. I look at this plate and wonder how they can’t.

38,271 views

The Lancaster cast iron skillet is the best thing to ever come out of a pizza box. It is the Rolls Royce of American cast iron. Hand crafted and polished, this skillet is as smooth as a baby's bottom and 15% lighter than the pebbly surfaced and cumbersome Lodge. This polished style of lightweight cast iron was popularized by a company named Griswold. Griswolds graced America's kitchens from 1865 until the 1950s but the non-stick cookware revolution and management problems led to Griswold's demise. Since 2018, Lancaster Cast Iron has brought back practicality, elegance and a product that is guaranteed to last a lifetime. You can feel the love and skill in every detail. It is special. And before you say, but Le Creuset. This skillet is lighter and local. I can’t wait to fire this thing up and see how she sizzles. To be continued...

The Lancaster cast iron skillet is the best thing to ever come out of a pizza box. It is the Rolls Royce of American cast iron. Hand crafted and polished, this skillet is as smooth as a baby's bottom and 15% lighter than the pebbly surfaced and cumbersome Lodge. This polished style of lightweight cast iron was popularized by a company named Griswold. Griswolds graced America's kitchens from 1865 until the 1950s but the non-stick cookware revolution and management problems led to Griswold's demise. Since 2018, Lancaster Cast Iron has brought back practicality, elegance and a product that is guaranteed to last a lifetime. You can feel the love and skill in every detail. It is special. And before you say, but Le Creuset. This skillet is lighter and local. I can’t wait to fire this thing up and see how she sizzles. To be continued...

355,859 views

How adorable! Are those shoulder pads your daughter has in her blouse? No. Those are her muscles. She loves to play The Floor Is Lava. Source: weeklydadtips (IG)

How adorable! Are those shoulder pads your daughter has in her blouse? No. Those are her muscles. She loves to play The Floor Is Lava. Source: weeklydadtips (IG)

873,518 views

Try this with a Lodge on the first day you cook with it. This is using just butter. The polished surface reminds me a lot of carbon steel.

Try this with a Lodge on the first day you cook with it. This is using just butter. The polished surface reminds me a lot of carbon steel.

223,927 views

This 2.5-year-old was diagnosed with Mast Cell Activation Syndrome (MCAS), High Histamine Intolerance, Anaphylaxis and serve food allergies at 16 months. But he healed his gut with the GAPS diet which is pretty much a low carb diet, plus fruit, honey and nuts. Check out on IG if you want to know more.

This 2.5-year-old was diagnosed with Mast Cell Activation Syndrome (MCAS), High Histamine Intolerance, Anaphylaxis and serve food allergies at 16 months. But he healed his gut with the GAPS diet which is pretty much a low carb diet, plus fruit, honey and nuts. Check out on IG if you want to know more.

471,967 views

If you have never tried Chilean Seabass aka Patagonian Toothfish, you have yet to meet your favorite fish. It's not fishy, it's flaky and naturally buttery. It’s better than steak. Make trying it happen and thank me.

If you have never tried Chilean Seabass aka Patagonian Toothfish, you have yet to meet your favorite fish. It's not fishy, it's flaky and naturally buttery. It’s better than steak. Make trying it happen and thank me.

536,718 views

I want to be like 80-year-old Rafael Vera Diaz when I grow up.

I want to be like 80-year-old Rafael Vera Diaz when I grow up.

523,821 views

Any historian can tell you that animal-based foods have always been reserved for warriors and the rich, especially in times of crisis. In every major war of the 20th century, civilians were forced to ration meat and eggs to feed the armies. And one of the greatest armies Earth has ever seen, the Mongols, nearly conquered all of Eurasia on a diet of jerky, fermented dairy, and horse blood. Source: foodlies (IG)

Any historian can tell you that animal-based foods have always been reserved for warriors and the rich, especially in times of crisis. In every major war of the 20th century, civilians were forced to ration meat and eggs to feed the armies. And one of the greatest armies Earth has ever seen, the Mongols, nearly conquered all of Eurasia on a diet of jerky, fermented dairy, and horse blood. Source: foodlies (IG)

517,859 views

Ever cook bacon and eggs in a muffin pan? Cold or hot, these are delicious. Cook your bacon alone for 12-15 minutes at 400. Then gently add the eggs and go 10 more minutes.

Ever cook bacon and eggs in a muffin pan? Cold or hot, these are delicious. Cook your bacon alone for 12-15 minutes at 400. Then gently add the eggs and go 10 more minutes.

279,557 views

I’m upset. Because it took me 57 years to discover that homemade sour cream is incredible. You must try this! Not only was it easy to make, I got to choose the cream that went into it (A2). Simply mix 1 tbs white vinegar with 1 cup heavy cream, stir, cover with cheesecloth and refrigerate for 12-24 hours. The result has the subtle sweetness that you taste in cream and it’s the smoothest thing ever. I had to stop myself from eating it right off the spoon. I had planned to let it sit at room temp for 4 hours to accelerate the thickening and then refrigerate but I forgot and left it out (69°) for 14 hours but it turned out perfect! You can make your sour cream probiotic by adding some live yogurt or kefir to cream instead of vinegar and intentionally leave it at room temp until thickened as desired. That’s a future project for me.

I’m upset. Because it took me 57 years to discover that homemade sour cream is incredible. You must try this! Not only was it easy to make, I got to choose the cream that went into it (A2). Simply mix 1 tbs white vinegar with 1 cup heavy cream, stir, cover with cheesecloth and refrigerate for 12-24 hours. The result has the subtle sweetness that you taste in cream and it’s the smoothest thing ever. I had to stop myself from eating it right off the spoon. I had planned to let it sit at room temp for 4 hours to accelerate the thickening and then refrigerate but I forgot and left it out (69°) for 14 hours but it turned out perfect! You can make your sour cream probiotic by adding some live yogurt or kefir to cream instead of vinegar and intentionally leave it at room temp until thickened as desired. That’s a future project for me.

106,400 views

Them: "The chicken you are eating had a family." The chicken:

Them: "The chicken you are eating had a family." The chicken:

328,508 views

You speed to work every day but you’re afraid of a burger with pink in it? You dislike steak without pink but you cook your chopped steak well done? All you people who have never eaten a medium burger don’t know what you’re missing. Now, I know the health department warns us to cook ground meat thoroughly but I’m 500 or so medium burgers deep into this life and not one has made me ill. Your mileage may vary.

You speed to work every day but you’re afraid of a burger with pink in it? You dislike steak without pink but you cook your chopped steak well done? All you people who have never eaten a medium burger don’t know what you’re missing. Now, I know the health department warns us to cook ground meat thoroughly but I’m 500 or so medium burgers deep into this life and not one has made me ill. Your mileage may vary.

34,389 views

After 38 years, I’ve officially broken up with Mr. Coffee. French pressed coffee is 4x better tasting and no more running hot water through plastic hosing. Now I need to figure the best way to clean out the grinds.

After 38 years, I’ve officially broken up with Mr. Coffee. French pressed coffee is 4x better tasting and no more running hot water through plastic hosing. Now I need to figure the best way to clean out the grinds.

298,494 views

The great paper shift: The more meat you eat, the less toilet paper you use and the more paper towels you use. The good news is that paper towels cost 48% less than toilet paper, per gram.

The great paper shift: The more meat you eat, the less toilet paper you use and the more paper towels you use. The good news is that paper towels cost 48% less than toilet paper, per gram.

283,766 views

This is brilliant. homeranchcattleco on IG uses a gas pump to automatically shut off when the water tank is full! Here's how to build you own.

This is brilliant. homeranchcattleco on IG uses a gas pump to automatically shut off when the water tank is full! Here's how to build you own.

163,721 views

This is why I don't like to eat out... My last day of vacation so I treated myself to trying to new Bombing Pot Korean BBQ place at the Waterfront. It's a $35 buffet that serves Korean BBQ, house made sushi, build your own soup bowl and they have a buffet bar. It got off to a bad start when I saw my server spray my hot plate grill that I cook on at m table with a canola type spray. I immediately wiped it all off with a napkin after she left. 😂 You order portions from an IPad menu and the bring them to your table… small portions but as many as you like. I ordered ribeye, spicy Korean BBQ, brisket and pork belly for the table grill and the BBQ was the only thing I liked. The other items were bland and unseasoned and they didn't even have salt. I had a little sushi and to be honest, the sushi in the grocery store where I work is much better. The buffet bar had overly sweet kimchi, chicken wings, seafood salad, dim sum and a crab leg type boil with shrimp, mussels, corn and crawfish. There were some other things not really worth mentioning and was the tiniest buffet table I've ever seen. There were no tools to help extricate the crab leg meat and they were terribly overcooked and unappealing. The fact that shrimp wasn't even deveined was the clincher for me. I won't be back.

This is why I don't like to eat out... My last day of vacation so I treated myself to trying to new Bombing Pot Korean BBQ place at the Waterfront. It's a $35 buffet that serves Korean BBQ, house made sushi, build your own soup bowl and they have a buffet bar. It got off to a bad start when I saw my server spray my hot plate grill that I cook on at m table with a canola type spray. I immediately wiped it all off with a napkin after she left. 😂 You order portions from an IPad menu and the bring them to your table… small portions but as many as you like. I ordered ribeye, spicy Korean BBQ, brisket and pork belly for the table grill and the BBQ was the only thing I liked. The other items were bland and unseasoned and they didn't even have salt. I had a little sushi and to be honest, the sushi in the grocery store where I work is much better. The buffet bar had overly sweet kimchi, chicken wings, seafood salad, dim sum and a crab leg type boil with shrimp, mussels, corn and crawfish. There were some other things not really worth mentioning and was the tiniest buffet table I've ever seen. There were no tools to help extricate the crab leg meat and they were terribly overcooked and unappealing. The fact that shrimp wasn't even deveined was the clincher for me. I won't be back.

26,277 views

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I tried that technique where you flip the steak every 30 seconds to get the “perfect” sear.

I tried that technique where you flip the steak every 30 seconds to get the “perfect” sear.

6,505,642 views • 10 months ago

If you take fish oil supplements, you should probably learn how they make them. This is an absolute deal breaker for me. Source: worldtradeprodotcom (IG)

If you take fish oil supplements, you should probably learn how they make them. This is an absolute deal breaker for me. Source: worldtradeprodotcom (IG)

5,750,380 views • 10 months ago

It took me 8 seconds to realize what it was and another 22 seconds to realize I want some! It's psycho, I know. And I don't care! Source: papachelfishcooking (IG)

It took me 8 seconds to realize what it was and another 22 seconds to realize I want some! It's psycho, I know. And I don't care! Source: papachelfishcooking (IG)

3,624,232 views • 7 months ago

Anybody ever sanded down their cast iron like this? I love how it looks but how will it cook steak and eggs? Source: carolinacastiron (IG)

Anybody ever sanded down their cast iron like this? I love how it looks but how will it cook steak and eggs? Source: carolinacastiron (IG)

3,412,741 views • 9 months ago

Maybe turn kudzu into butter, cheese and ribeyes? Just a thought.

Maybe turn kudzu into butter, cheese and ribeyes? Just a thought.

2,407,017 views • 8 months ago

Why hasn't this caught on in the US? They've been eating self-heating food in Japan (Bento) for several years now. They are popular in train stations and convenience stores and run between $3-$13 USD. You pull a string on the side of the box. This mixes water with a chemical (usually calcium oxide/quicklime) in a bottom compartment, triggering an exothermic reaction that produces steam and heats the meal in 5–10 minutes. Popular varieties include beef tongue, curry rice, beef bowl, steak and seafood options. Who needs a microwave when you have Bento! Source: lumadeline (IG)

Why hasn't this caught on in the US? They've been eating self-heating food in Japan (Bento) for several years now. They are popular in train stations and convenience stores and run between $3-$13 USD. You pull a string on the side of the box. This mixes water with a chemical (usually calcium oxide/quicklime) in a bottom compartment, triggering an exothermic reaction that produces steam and heats the meal in 5–10 minutes. Popular varieties include beef tongue, curry rice, beef bowl, steak and seafood options. Who needs a microwave when you have Bento! Source: lumadeline (IG)

1,725,527 views • 6 months ago

Dry brining is a very simple process that's similar to dry aging but takes way less time and is a lot less complicated. It's basically how you make a $20 steak hit like a $50 dollar steakhouse steak. The process is simple: Dry your steak off with a towel and apply an even coat of your favorite salt. Kosher, table grind and flaky salt all work. Just don't go crazy because there is such a thing as too much salt. Salt a reasonable amount without leaving bare spots on the steak. Place the steak on a rack with grate and leave it in your fridge for 12 to 36 hours, uncovered. You can go longer or less. That's just the happy zone that works best for my tastes. What does this do? At first, it draws moisture from the steak. That moisture combines with the salt and forms a brine on the surface that slowly reabsorbs into the meat. This is a good thing because you are seasoning the inside of the meat, not just the outside. This improves flavor, juiciness and adds a little bit of tenderness but best of all, you get the most amazing pan sears because moisture is the enemy of a good crust. In the video, the steak that was salted just before cooking was pretty one dimensional and boring. The 12-hour and 24-hour steaks were pretty similar in crust and flavor. Both were miles ahead of the salt and cook steak. To be fair, these steaks were pretty thin. I think the difference between a fat ribeye dry brined for 12 hours vs a 24 hour ribeye would be much more noticeable. Anyway, once you try this, you'll be hooked if you did it right!

Dry brining is a very simple process that's similar to dry aging but takes way less time and is a lot less complicated. It's basically how you make a $20 steak hit like a $50 dollar steakhouse steak. The process is simple: Dry your steak off with a towel and apply an even coat of your favorite salt. Kosher, table grind and flaky salt all work. Just don't go crazy because there is such a thing as too much salt. Salt a reasonable amount without leaving bare spots on the steak. Place the steak on a rack with grate and leave it in your fridge for 12 to 36 hours, uncovered. You can go longer or less. That's just the happy zone that works best for my tastes. What does this do? At first, it draws moisture from the steak. That moisture combines with the salt and forms a brine on the surface that slowly reabsorbs into the meat. This is a good thing because you are seasoning the inside of the meat, not just the outside. This improves flavor, juiciness and adds a little bit of tenderness but best of all, you get the most amazing pan sears because moisture is the enemy of a good crust. In the video, the steak that was salted just before cooking was pretty one dimensional and boring. The 12-hour and 24-hour steaks were pretty similar in crust and flavor. Both were miles ahead of the salt and cook steak. To be fair, these steaks were pretty thin. I think the difference between a fat ribeye dry brined for 12 hours vs a 24 hour ribeye would be much more noticeable. Anyway, once you try this, you'll be hooked if you did it right!

165,336 views • 23 days ago

Skin tags, Acanthosis Nigricans, Keratosis Pilaris & Plantar Hyperkeratosis are expressions of a disease called insulin resistance. But they are also reversible by controlling your blood sugar with a proper diet. More examples next post. Source: ryan_cartier (IG)

Skin tags, Acanthosis Nigricans, Keratosis Pilaris & Plantar Hyperkeratosis are expressions of a disease called insulin resistance. But they are also reversible by controlling your blood sugar with a proper diet. More examples next post. Source: ryan_cartier (IG)

2,290,452 views • 9 months ago

This is one serious brisket operation. It's amazing to me how smoking at low temps can turn an incredibly tough piece of meat that runs $5 per pound, into the pinnacle of culinary excellence & cost $36 per pound. And it's so worth it. Source: texicanabbqconsulting (IG)

This is one serious brisket operation. It's amazing to me how smoking at low temps can turn an incredibly tough piece of meat that runs $5 per pound, into the pinnacle of culinary excellence & cost $36 per pound. And it's so worth it. Source: texicanabbqconsulting (IG)

1,248,981 views • 7 months ago

Many have never seen chuck eyes for sale and the reason is that your meat cutters/butchers don't feel like carving them out of the chuck roasts. But I can show you how to spot them! Then you can carve them out yourself. The rest can be cooked in a crockpot and/or you can even cut up the Denver for steaks. The Denver is one of the most unknown and well marbled cuts of meat on the cow. The honeycomb marbling makes its juiciness unmatched. Cook it like you would any other steak.

Many have never seen chuck eyes for sale and the reason is that your meat cutters/butchers don't feel like carving them out of the chuck roasts. But I can show you how to spot them! Then you can carve them out yourself. The rest can be cooked in a crockpot and/or you can even cut up the Denver for steaks. The Denver is one of the most unknown and well marbled cuts of meat on the cow. The honeycomb marbling makes its juiciness unmatched. Cook it like you would any other steak.

1,751,217 views • 11 months ago

The average American will eat 30 to 40 teaspoons of this stuff on Thanksgiving day. The Pilgrims ate zero at the first Thanksgiving. How much will you have? Source: Dr. Berg (IG)

The average American will eat 30 to 40 teaspoons of this stuff on Thanksgiving day. The Pilgrims ate zero at the first Thanksgiving. How much will you have? Source: Dr. Berg (IG)

1,603,341 views • 10 months ago

This is how burger joints used to be before the 90s: 100% grass fed burgers on sourdough with fries fried in tallow and not a drop of seed oil in the place. This is Burger and Butcher in Sparta New Jersey and it puts modern McDonald's to shame.

This is how burger joints used to be before the 90s: 100% grass fed burgers on sourdough with fries fried in tallow and not a drop of seed oil in the place. This is Burger and Butcher in Sparta New Jersey and it puts modern McDonald's to shame.

1,008,558 views • 7 months ago

Over easy eggs were the first eggs I ever made and I hated breaking the yolks. The trick is to keep the yolk as close to the pan as possible when you flip it. You can position the yolk to the very edge of the white with your fingers or a spatula. Use medium low heat and you only need about 30 seconds to solidify the white.

Over easy eggs were the first eggs I ever made and I hated breaking the yolks. The trick is to keep the yolk as close to the pan as possible when you flip it. You can position the yolk to the very edge of the white with your fingers or a spatula. Use medium low heat and you only need about 30 seconds to solidify the white.

961,454 views • 7 months ago

This man deserves a Nobel Peace Prize for successfully making caramelized onion powder! Somebody please get this on the market and take my money! How much would you pay for a cup of this stuff? I'm thinking $30 is fair. Source: davidsjeong (IG)

This man deserves a Nobel Peace Prize for successfully making caramelized onion powder! Somebody please get this on the market and take my money! How much would you pay for a cup of this stuff? I'm thinking $30 is fair. Source: davidsjeong (IG)

982,818 views • 7 months ago

The Amish don't use solar panels or windmills to heat barns. They use their brains and a little propane. This is absolutely genius. Source: alexandrafasulo (IG)

The Amish don't use solar panels or windmills to heat barns. They use their brains and a little propane. This is absolutely genius. Source: alexandrafasulo (IG)

968,365 views • 8 months ago

A coworker wanted to know why I was fasting for two days. I told him I could feel some inflammation had crept into my body and this was my reset button. But you’ll die of hunger, he said. So I found this video to show him how my hormones will reward me and what really happens when we go more than a day without eating. Source: (IG)

A coworker wanted to know why I was fasting for two days. I told him I could feel some inflammation had crept into my body and this was my reset button. But you’ll die of hunger, he said. So I found this video to show him how my hormones will reward me and what really happens when we go more than a day without eating. Source: (IG)

730,786 views • 6 months ago

This is Frank. It's been 21 months since Frank ate a fruit or a vegetable and carnivore has chiseled him so well that he could pass for a pro wrestler. Imagine someone telling Frank he's doing it wrong and he’s better off the way he was.

This is Frank. It's been 21 months since Frank ate a fruit or a vegetable and carnivore has chiseled him so well that he could pass for a pro wrestler. Imagine someone telling Frank he's doing it wrong and he’s better off the way he was.

838,221 views • 9 months ago

The oldest restaurant in the world turned 300 years old in 2025 and is older than the United States! Famous for its suckling pig which has an insanely crunchy exterior & succulent interior, it's located in Madrid, Spain. Sobrino de Botín has hosted the likes of Ernest Hemmingway, Graham Greene, Truman Capote, F. Scott Fitzgerald, many modern celebrities and several Spanish kings. Source: jacksdiningroom (IG)

The oldest restaurant in the world turned 300 years old in 2025 and is older than the United States! Famous for its suckling pig which has an insanely crunchy exterior & succulent interior, it's located in Madrid, Spain. Sobrino de Botín has hosted the likes of Ernest Hemmingway, Graham Greene, Truman Capote, F. Scott Fitzgerald, many modern celebrities and several Spanish kings. Source: jacksdiningroom (IG)

675,158 views • 7 months ago

This absolute unit of a dog is Panther. Watch him demolish 160g of protein. Try and tell him all that animal based food is going to clog his arteries. I dare ya. loyal_dogs_2021 IG

This absolute unit of a dog is Panther. Watch him demolish 160g of protein. Try and tell him all that animal based food is going to clog his arteries. I dare ya. loyal_dogs_2021 IG

544,670 views • 6 months ago