 What's going on guys? I'm taking you through a day in my life as a New York City carnivore. And although I live in one of the boroughs and usually commute in another city, we will still go down to the city today, but let's get started with laying down on my bed because the lighting is, like lighting terrible when I'm actually not that bad. But our retainers and still, I guess I could show you guys how I slept so I don't have to later. This is a, just a night mask. I got a sleep mask on my Amazon shop. Same with the earplugs. These are like 200 sats for like, I don't know, $15. So, you know, you could use clean ones every night. And I sleep on a first towel every night to prevent my acne. And these are also some, some blue light blocking glasses that I use. So let's go show you guys my makeup routine. There's a bunch of comedians, I swear to God. It's like my, my mugging outfit. If that's perfect for where I used to live. Okay, so, new camera guys investing, right? Investing. Okay, so, take my retainers out. I just give them a quick rinse off. If I had two hands, I would scrub them with the brush. Usually, I do brush my teeth in the morning when I wake up. But we're new, I'm just something unusual. I'm going to eat early today. So we'll brush them after, but water pick, electric toothbrush, water pick guys, if you don't have one, if you've never used one, this is amazing. Tongue scraper, dental brush for everything else. This is the toothpaste that I make. And this is the deodorant that I make. I don't actually have my lip balm and my self and stuff up here. That stuff is in my apartment. This is my parents house. I don't have everything up here. And then here I just have a straight razor to shave with and some scissors to trim my wacky eyebrows. So first part of my makeup routine is I take a wet rag and I wipe my face. And then I let my face air dry and that's it. There's my makeup. So I do have to comb my hair today because I'm going on an interview later for an upscale restaurant. It's funny, I actually went on an interview for yesterday for a different restaurant and I got the job with this hair. So go figure. Definitely have to jazz it up a little bit this time. I knew I was filming this video. So I came up to my parents house early, but normally I wouldn't have to like do anything outside of my normal day today until later. Usually I go up to my parents house, take care of my sister for a little bit, cook for her, do other things. For those of you guys don't know, my sister isn't 100%. But my mother actually doesn't have breakfast today. So I'm just going to make her something real quick. But before that, I'll show you guys, I made this awesome Italian bread from iron corn wheat. Take a look at that. Looks like Italian bread, right? This is 100% iron corn sourdough. It has a whole wheat. So I'm going to try the, I'm going to try a sprouted wheat version and see what the taste difference that video will be up hopefully within a couple of weeks. I just don't know when I'm going to publish it with my current schedule. Here, I just have some botarga I was making yesterday. It's still marinating in olive oil and salt. Stuff is way too salty. Like I take, it's just so salty. I don't think I'm going to eat it. I bought some flounder roe for like $2 a pound at the fish market. And I probably got to buy some more because that does not taste so good. Way too salty. So this is going to be my Eskimo breakfast, or their breakfast, however you have it. I got a bowl of fish roe, fish eggs. And I got some salmon that I took last night on the grill. And that's what we're going to have. That should be plenty. The salmon is very fatty. I guess we could do some, get some hydration ready. So this is reverse osmosis water that I usually hydrate with every morning. If you guys want to see more on that, check out my electrolytes video on water. Definitely long 25 minute talk on electrolytes. I just want an interesting comparison was this is like, this is my mother's breakfast. And this is naturally fermented iron corn sourdough bread with raw farm butter, some raw pastured eggs. Cook scrambled pastured eggs with some raw cheese and a little bit of butter mixed in there too. So this is like this super approachable, healthy, modern diet for someone that doesn't have a bunch of allergies or like weird dietary constraints. I just thought that it was cool that both of these foods, you know, scrambled eggs with naturally fermented bread and high quality fat versus what I'm eating are essentially achieving the same goal of removing inflammation and increasing the nutrient density of the diet. That's not what I'm at. All right, so I got my sea salt here for the salmon. I usually, sometimes I salt it, sometimes I don't. The flounder row is unsalted. And this flounder row is a it's caviar and the eggs are so tiny though it looks like soup. This can be made into caviar. If you salt it, it can be made into the target. If you leave it in the skies and you cure it, there's a bunch of different things you could do. I got it for very cheap from the new phone fish market because I bought in bulk. But, you know, usually they throw it out, so to speak. But guys, this tastes different every day, like from day one to day three. It's tasted drastically different every time. Definitely tastes, tastes weirder and weirder as it goes on. So normally fish row is like, it's sweet, it's nutty. Flounder row, not as sweet as like salmon row. But the goal is still very, very high nutrient density. And the reason I eat fish row is because this is literally like the food that indigenous people used to feed to their pregnant woman, their nursing woman, when they were going to conceive like the couples. This was because of its nutrient density and they believed, really believed in it. And we don't really see the same thing for the like the smell or the the sperm of the male fish. We don't really see men consuming that for any reason in indigenous scripture at least. I haven't, maybe there's an example, but from a scientific standpoint, fish row has every single vitamin there is. All the fat soluble and water soluble vitamins, minerals, elements. It has everything you need in your body to live. You could literally only eat fish row and bread and be perfectly healthy. A, D, E, K, B, C, all the minerals, all the elements iodine and why fish row is the healthiest food is because it has way more DHA than any food that exists. Even compared to this wild salmon, or well, this is far island salmon, which is the highest quality farm salmon, but even compared to very, very high Omega 3 salmon, DHA blows it out of the water in the fish row. It's not even close. And then like brain tissue might be a close comparison, but nothing really beats, nothing really beats the fish row. So let me get a little, have a little piece here with salmon. This is good cold. I like this one actually cold. This is how the Eskimos would have eaten a lot of their fish. The Eskimos ate their fish primarily boiled, so they'd have it, they'd boil it in the afternoon or whatever. They'd eat some usually after it cooled to room temperature and then they would wait a couple hours. Sometimes they'd have raw fish. A lot of times they'd have fermented fish, like fermented. They'd just let the fish rot and they'll have that like frozen, almost like ice cream. But then they'll have the cold fish later. That's one thing they really liked. All right, just to touch more on the salmon. This is far island. It's the Scottish salmon. I still have a little bit, a little bit of reservations about the quality of this. I still worry about the potential pollution factors of the fish, but I only ordered 40 pounds of it. Now I got like 50 pounds for $6 a pound. No, they do everything they filleted for you. I didn't have to do any work, but I'm going to do this for like a week and a half, two weeks just to see how it affects me. But I could tell like how unnaturally fatty this salmon is. I mean, it's king salmon, but I still do have reservations about the quality. So it's definitely not something I would incorporate into my diet frequently. Although it's delicious and like grain fed beef has an off taste to it, to me, but this doesn't. I usually, I eat this like raw in the middle. Sometimes I like it cooked a little more. And all the indigenous peoples had a similar preference. They liked their meat, like red or pink in the middle. When I used to do sushi, I used to do the coconut aminos like the fermented coconut tree sap. But I haven't done that lately. High in histamine, I usually break out from it. I really do like black pepper though. I'm just not using it right now because I cut my hand open and I can't even use the mill without opening the cut again. I'm actually not really hungry anymore. I mean, guys, I wasn't hungry before this meal. I'm just eating because I know I need calories. I mean, the fish row is so satiating. I guarantee you have a few tablespoons of fish eggs in the morning. You will not want anything else to eat. Wild salmon was out of season though, if you guys didn't know that. Also, I know a lot of you guys were asking about salmon row, but there was a bad season this year. So I know a lot of you guys are having a hard time getting some salmon row. I couldn't get any myself. That's why I got the flounder row. I'm hungry, so I'm not going to eat anymore. Maybe like half a pound of salmon, a couple tablespoons of row. We have this out for later. So what's the game plan, Frankie? Boy, all right, let's tell you guys. It's really nice out today, like it was yesterday. So I'm going to go out and I'm going to get like an hour or two of sun. Probably just tan my face because my face tends to get lighter than my body. So it's actually, I mean, I've been up for about an hour and a half, and it's already almost 11 o'clock. So we can go outside in like half an hour and just get an hour or so of sun, hour to a sun. But I have to, there's an open call today in Manhattan for a restaurant for some front of house staff. So I got to be down in Manhattan for two o'clock. There is an open call before that too, but we'll see. I'd rather get an hour extra sun than go out because I know I wouldn't want to work at that place if I got the job there, most likely. So I'm like, what's the point of even going on the interview? But who knows, I might just go a little beforehand for a little practice, but it is Friday. So driving into and out of Manhattan on Friday is, I got, it shows a good time. Pretty much afternoon, early afternoon. It should only take about an hour each way, hopefully. But I'll show you guys, when I go to tan, I'll show you guys my setup. What I'm going to do now is probably going to go, am I going to call my hair yet? Maybe not. I'm just going to take a sip of, just take a sip of the clay water. All right, so I'm going to go upstairs. I'm going to brush my teeth. I'm going to floss, use the water flosser, brush my teeth with my own toothpaste that I can't tell you guys. I got to find out how to make production for my hygiene products. So we'll do that, clean up, then we'll come back down and I'll show you guys how I usually tan for about an hour or two. It's ever like a super nice day outside and I'm off. I always go out and I try to get an hour or two of sun. So for those of you guys that didn't watch my Look Like a Greek God video where I talk about vitamin D3, the sun, and everything, there's a certain time of the year where the UV index was the strongest and then that's usually in like June and the June, July. And then the rest of the year, they're not that strong. They're not really, you know, you have to be outside for a very long period of time and at some points of the year, like the winter, there's no real UV exposure at all. At this time right now, late October, it's pretty much where we can kind of still get a little bit of vitamin D3 and maybe a slight tan. But for the most part, it's just maybe a little bit of vitamin D3. So it's about 1130 right now. Solar noon is anywhere between like usually 1230 and 130. So if you want to get the most bang for your buck, you want to time your sun exposure around that time slot. So today, I'm going to probably let just I got to go down for that interview at like, I probably got to leave it like 1245 to get there for 145. So I'm only going to I'm just going to get some sun on my face for now. I don't really want to get any full body exposure because the rest of my body is tan enough. And if I don't do this, usually I'll just go to the tanning salon later. But what else about vitamin this? This is like, this is one super important aspect to health that people don't care about or don't do. And even just going to like getting taking a D3 supplement going to the tanning salon, that's good. But when you physically get three, four hours of sun a day in the spring's early summer, get your vitamin D3 stores off, it's super important. And you want your blood levels of vitamin D3 to be minimum 40 nanograms per liter, because that's where your body starts storing for the winter. So if you're not at 40, then you're not, you know, you're deficient pretty much your body is using whatever it can get. So I'm going to lay out here. If you guys want to know more about vitamin D3, check out my Greek God video, look into how to get your levels up, look into foods that you could eat, like those fish row is probably the best source of vitamin D3 you can consume. And for me, this is one of the big elements. The sun in addition to diet, exercise and water are what make us truly healthy. So definitely check out the Greek God vitamin D3 video, a lot of information there. But look how nice it is outside guys. Beautiful October sunny day. Actually, you know, the clouds are blocking a little bit, but the rest of the sky is mostly clear. So I'll be out here for about an hour and then we're going to go inside and get ready and head down to Manhattan. All right guys, got about half an hour of sun. I'm actually going to go, I'm going to get some food, get it prepped because I think I want to have some sashimi tonight. I don't want, I'm going to have the salmon raw instead of cooking it again. I just feel like, like I'm eating too much shell. If I just eat raw, reduce the powder ability. It'll satiate me better. Let's, let's food volume in my stomach. So this is, salmon's down here and this is a mess. I got to clean that up. That looks like it's leaking pretty bad. This is some lamb fat that's just aging up here. I'm going to actually move this, some of this down here. This lamb fat, some of this has been in here for like two weeks. This smells really funky. Like it's getting really dry aged umami flavor fermenting. This could stay in here indefinitely pretty much. You could just let it like dry age essentially rot for like two, three months. Might even get some mold on it. The only important thing is that it doesn't stay wet on the outside. If it stays wet, it's going to get a little moldy. You might spoil a little bit. I don't know why this is, so this should continue to dry out. These pieces look good. Smell a little funky. Definitely getting funky. Been in there for about three weeks now I think. The salmon. Got a mess over here. I don't know what's going on. I don't know what's leaking. But hopefully when I run out of salmon I can clean this up pretty easily. This is um, this is just some trim with the head and the bag. I think this bag is like two filets, three filets. So we'll bring this bag upstairs and we'll put this in the fridge upstairs. And this is I think two filets. All right so let's take out one of these. And let me double bag this and I'll put it back in the fridge. So I want to have the um, you guys see this pretty well? I'm going to have the belly, the fatty part first. I'm going to cut it and that's what we'll have for sashimi tonight. The belly on this fish sometimes, the farm fish is so fatty. You could literally peel it off with your finger like this. If that's a good thing or a bad thing. I think that's enough for tonight. Maybe about a pound of raw salmon. Okay I'm just gonna go upstairs, comb my hair, take a quick shower and then we are heading down to Manhattan for an interview. All right guys I'm gonna head out to Manhattan now. Hopefully I'm there before they start the open call and be nice and early. I've been reading about the PCBs and even in the Scottish salmon. So I think I'm actually just gonna cut my losses and get rid of it and we'll go back to eating the ruminant stuff because although it doesn't seem like it tastes too off it's definitely not right and the fat content doesn't seem good and I'd rather you know lose $200 in salmon than consume very high carcinogen salmon for the next week or two. Downside of fish guys unfortunately, the larger fish, the farm fish, you don't really know what you're getting until you get it. I would not have driven down here if I knew I was gonna be sitting in my car for like an hour and a half each way. I mean I left my house like an hour ago and my GPS still says it's gonna take about half an hour to get there. So you know apparently I don't learn my lesson driving down into Manhattan on a Friday just for a stupid open call interview so but I guess I just like wanted to talk about like my thoughts since I'm sitting in my car anyway. So you know although in my last day of well I did a New York City day in the life last week or whenever I published it before this and it's actually the day before this. So I was eating the salmon only for about a couple days and I know I said I went on an interview they said they offered me the job but I haven't really heard back from them yet so I'm not 100% sure that I have a job that's why I'm going on this open call still. The only other thing is that you know yeah that farm salmon you know unfortunately I am at about $200 worth of food but you know maybe this time I'll learn my lesson and stop buying fish from down there. You know whether it's farmed fish like I knew that you know the farm the farm stuff is really bad for you but the guy said oh no it's wild they farm at Faroe Islands and then I it took a lot of actually digging to find out that that Faroe Island farm salmon isn't really much better than you know the the regular farm salmon that people talk about the PCBs the toxins and all that stuff so the problem is even eating wild salmon for like a week or two would be an issue let alone uh something like that so unfortunately uh you know we're gonna go on this interview maybe we'll film like a quick shot in the city after the interview and then um then we're gonna go to the supermarket pick up something to eat go home get some food in my stomach I kind of want to try to push that salmon out of my system as fast as possible I noticed I've been having like a mucus reaction to consuming it so uh there's definitely some something negative in the salmon that I shouldn't be having but um hopefully the I guess you know I'll let you guys know how the interview goes after this um no it's just unfortunate it's unfortunate how like polluted our food is now that um that we have to uh you literally almost can't eat fish anymore but I don't really like fish that much anyway so go figure but anyway I'm gonna send my car for another half hour hopefully we'll get there um do the open call hopefully that doesn't take too long probably not gonna be home till it's like well two o'clock right now uh probably won't be home until uh like four or five o'clock uh go figure another day it's not a normal day if I don't spend three hours on my car guys I'm telling you no way too much uh Vaseline on my lips all right so the interview was not too bad I'm gonna head back up I'm gonna go to the store we're gonna buy some steaks unfortunately uh because we just threw out all that salmon get something to eat do some cooking on the grill and I did just check my email I actually got the job offer from the other place so uh I won't really have to worry about this too much and um especially considering the location the business it is for a very good restaurant group but I'll have to think about it yeah I mean the the problem is like this place up by me that I got a job offer it is only like it's like half an hour away and I was gonna say it's saying it's gonna take me an hour and a half to get home so guys I will see you after I lose my mind sitting in my car for another hour and a half so that was pretty bad it took me like um about an hour and 45 to get out of the city that was really bad so uh not too happy but um you know I was just noticing like everyone in the car looks so unhappy everyone looks so unhealthy I saw this one woman that looked like a goddamn witch like with the holes in her skin so this one girl looked like she was falling asleep at the wheel with like the the facial structure you know I just everyone I look around especially up up here a little north of the city is like I just notice it every day and it's and it's more apparent when like I'm in a bit I'm in the same mood as everyone else usually I'm in a pretty good mood but when I'm in like the rush hour traffic with everyone else and I see how unhappy and sad everyone is I'm like you know there's gotta be more life than this even if it's just me doing it for myself and then maybe my family in the future but um I'm more positive notes I'm gonna go I'm gonna buy some steaks in this local supermarket uh I actually am going to do a I'm gonna order some for my meat purveyor for tomorrow but the delivery isn't gonna come until tomorrow morning so uh maybe I'll show that in another video I don't know how um we'll figure that out down the line maybe I kind of like these vlog this vlog style stuff because I can just show you guys a bunch of different stuff uh that's going out in my life at the moment so um but anyway that's what we're gonna do but pick up the steaks cook eat some dinner uh then I gotta film some videos for my website uh then maybe uh I'll show you guys how to make the bread in this video I'll show you guys how to make it because I don't know what I'm gonna publish or if I'm gonna publish that sourdough bread video and then I'll go to um no one go to the gym maybe we'll go to the tanning salon I don't see how much time I have I'm not doing anymore I'm not doing a ton of food prep today guys I've spent like two three hours every day for the past week cutting up fish row cutting up fish doing something making risotto whatever it is I'm not doing it today all right maybe I'll just a little bit today all right guys so I got some shoulder blade lamb chops at the supermarket and I brought up some of those slabs of lamb fat I had in my fridge let's uh go outside and get my grill warmed up and then we'll cook this we'll eat all I usually do I get two fairly thin pieces of dried hardwood turn the gas on this is actually I had some old grates that broke so I put those grates on the burners so I could lay wood on top of the burners and then the this is just a really easy way to get a nice hotwood fire within like five minutes a little impatient today so I didn't really wait for the fire to warm up well enough um the lamb fat I just should be thrown on first the nice thing about it being really really dry is that it gets crispy it can also burn really quick so this is gonna be definitely be at least two meals that's usually pretty good sometimes I go a little longer I just don't want to burn it um the main concern is losing water soluble vitamins in meat in fact you don't really lose too many fat soluble vitamins from heating it too much it's just whatever fat renders off is what you're losing pretty much I was going to throw out all that salmon I'll just feed it to the cat that keeps coming by that my mom keeps feeding boy will he have a treat toxic Scottish salmon I'll tell you guys if the cat's dead in like a week or two yeah that's what I'm looking for like nice crispy lamb fat see the the reason I put the fat on the fire first is because gets the fire really going when the fat renders out onto it the fire really going is that what I said now I'll throw my lamb chops on thinking like Frank why are you wearing your dress shirt take your shirt off before you grow I want to smell like a campfire for my next interview I try not to cook the meat for more than a minute on each side because I prefer it blue rare just get some flavor from the wood fire and that's it I do have some more fish row here but maybe I'll just have that later I don't think I'm going to have that now I'll have it with my second meal later or third meal today so I'm going to do a little black pepper today and then just the salt I was using earlier as New York City we we put a lot of black pepper on our steaks that's like our thing ton of black pepper every steak the temperature on this lamb is is a blue rare you can see it's raw in the middle forgot I'm going to eat the fat first so the lamb fat I just put a bit of salt on it and it's really just pure fat you know it's rendered fat on the outside little raw on the inside which is so good I really can't explain how good this lamb fat is guys it's like nutty it's sweet it's like comparable to dry aged steak I'm not really hungry anymore something to be said about eating fat first and this is like an order of satiety thing that I've talked about a lot it's something I've noticed personally when I started making like this um this ice cream that was pretty much pure fat and I noticed how much it satiated me must have been about a year ago I really taste the funk on this it's almost like cheese really good this piece is a bit funkier you can really taste it so eat the fat first make sure you're not hungry for any more fat then you move on to eat the organs or lean meat but that's I really like I'm not hungry like I don't have I could stop eating if I want to like I don't have to eat anymore I'm helping that eating more will warm me up though when it gets colder out I like um I like gnaw on the bones a bit man that pepper holy shit this lamp isn't that good it might have been grain fed actually um I mean usually they only sell the Australian lamb but who knows that lamb the lamb fat is good it's definitely from Australia grass fed but this lamb shoulder chop isn't that good so guys even though everything here looks cooked on the outside it's it's 100% raw in the middle so it digests is pretty much like 90% of raw food you guys want to look at um all of the salts I use in my various meals all the salts are on my Amazon shop in the description below there's um a bunch of French salts Florida salad is my favorite one yeah that's good about half the lamb chops now we'll save half for the other meal some of you guys might be thinking well Frank is there you know what's the nutrient content of this you're not really eating a lot of order meets this meal you know the point that I buy high quality for everything fat muscle everything is that it has a decent amount of fat type of vitamins regardless of what I'm eating so even if I'm only eating muscle-meaning fat there's at least a decent amount of vitamins a e and k as well as small amounts of vitamin c all the minerals plenty of omega-3s that I need fat being primarily for energy and of course vitamins organ meats being for vitamins and like overall I mean organ meats really overall metabolic function immune system function and then the protein is just the extra minerals and of course the protein that your body needs this is what happens when you guys make me eat seven for three days and that being like four pounds of lamb at once you guys want to like Frank how do you eat so much when you're not that big of a guy you know you're 140 pounds well imagine you have a decently body mass and you don't sleep for three days your body might want a bit more calories to recover if it hasn't slept for three days I don't look bad though right you guys might think I ate a lot but that's about a pound and a half of meat and three quarters of a pound of fat I'm not really too much there's just a lot of bones and a lot of waste on those lamb chops I should have just bought something else I didn't realize there was that much bones and weight but what do you do guys I'm gonna leave this out the rest of this out for later I don't think I'm I go buy another steak just to cook for later I don't know maybe I won't but I'm I'm gonna show you guys how to make that bread real quick and then I have to film some videos for my channel so this is sprouted iron corn whole grain flour I've also done this with unsprouted regular all-purpose flour it even says it on here modern wheat was bred for higher yields and strong gluten iron corn stayed true to nature with less carbohydrates more protein amino acids vitamins it's pretty much a less inflammatory version of wheat for people that don't want to they just can't stop eating bread like my dad so that's why I'm making this first we need 160 grams of our base mother starter and what this is it's it's yeast essentially so you let flour and water sit out in a jar for about two weeks and I'm putting a little extra starter in here because this is really wet but you let flour and water sit out for about two weeks and the wild yeast and the air start fermenting it you guys can see the bubbles and different starters have different flavors like an an iron corn starter would be different than a whole grain starter like like this starter would be different than that starter like the yeast would taste different so now we need 400 grams of flour if you guys have never like smelled freshly milled flour it's amazing it's like nutty it's almost sweet I just made a giant mess but you know what flour is originally you know the berry on top of the wheat grain so it needs to be milled in a very that's very laborious process to say the least and now we have to add 230 grams of water and a little bit under because that starter was wet so get our dough hook on our mixer and this has to go for about 10 minutes until we're going to stretch out the dough and it's going to get very thin and not break apart almost forgot we got to add five grams of salt which is about half a handful of salt so after about 20 minutes in this thing the dough I mean it's super hot it's just super warm from all the friction and if we look when when the dough stretches it's sort of it sort of sticks together you see that means I mean it's not it's just about there but this should be good enough because this literally took about imagine just doing just kneading this for 20 minutes how like labor intensive that is and in regards to like how many calories you're actually getting back from this bread that's why I think like in regards to natural indigenous preparations I don't think we would have necessarily kneaded the dough for 10 or 20 minutes I think we would have just made a sort of flat bread and just bake the bread in an oven as is and then just consumed it would have been much denser and less um less tasty I guess so this needs to prove for three hours means it needs to just rise for three hours then we'll knock it back down I'm just going to take a wet rag and put it over it so the top doesn't dry out and I'm just going to put it in a warm oven and the yeast flourishes around 100 degrees but it will die above 140 so preferably below between 110 and 100 is perfect for the three hour fermentation so just before nine o'clock we'll come back down and we'll shape this into a loaf okay guys so eight made the bread it could go to the tannin salon today I don't think I'm going to just don't feel up to it I do definitely want to go to the gym though so maybe about an hour an hour and a half I'm going to upload some videos I'm going to organize my computer try to make sure my schedule's in check for the next few days and then I guess we're going to go out go to the gym workout it's pretty much organize my rooms at a couple chores I'm going to run out to the gym and maybe we'll get a couple more steaks that'll throw the grill outside I just got to the gym I pay a lot of money man I go to um I used to go to lifetime fitness in Manhattan I probably should stop probably going to cancel the membership it's like equinox it's like it's super expensive I don't really know the gym a lot anymore so I'm probably going to cancel it now that I am probably going to start working full time again because most of my past few jobs have been on and off but I'm just going to go I think I'm going to do a little core work little glued work and then I'll go for a run see how it affects my my sleep tonight but picked up some I got some steaks again just a couple of strip steaks for to my meat order comes tomorrow but I'm gonna go work out and I guys I wish I could film this gym actually I got a warning already from filming in here so my camera is going nowhere near that door so just finished my workout I don't think I was in there for more than half an hour the one thing I've noticed is that a lot of people ask if performance athletes are a problem on this diet and it's no real difference to me the main difference I've noticed is as I started bartending and like fucking out my sleep hours between the candida and the bartending gig my aerobic capacity is like nothing like if I get a good night's sleep I can run like two miles seven minute mile pace it's not a big issue but like even just now running like half half a mile into it I'm like about to die so one thing I've noticed is definitely how sleep affects aerobic capacity and if this diet changes your sleeping patterns you probably will see a performance difference but in regards to strength endurance muscle stuff all depends entirely on sleep so um then they head home now throw the stakes back on the grill I don't think I'm going to show you guys that it's going to be too dark outside to film at least in my backyard it's going to be too dark and I don't really want to I don't have any lights back there so I can do that you guys want to I know you carnivores are waiting to see how I make this bread right all right guys back from the gym grilled up my steaks first have the rest of that fish row that's been sitting out all day week still flounder row still okay I don't know how I feel about this lamb fat I'm not really that hungry for fat at least one bite even when I don't crave fat this fat is always so tasty a couple bites of fat but I'm just gonna go for the steak more rough today for you guys I think my body is just like craving protein because of that fast I went on it's just trying to maintain my lean body mass I would say this fat for tomorrow I'm boring you guys to death yet I'm just so out of it today this is what I mean by there's no hunger signal for protein I ate about I have uh like a quarter I ate about like three quarters of a pound of fat earlier and maybe I had like two two and a half pounds of lamb shoulder earlier now I come home I literally only have two more bites of lamb fat I have the salmon row and now I'm just able to eat like strip steak and strip steak until my stomach is stuffed so uh this is what I mean by like you guys need to be wary that if you eat you know three to four pounds of protein after a pound of fat you know I mean I wasn't hungry to even sit down and eat this meal so I'm a stuffed little Italian boy I'm honestly probably gonna have to take a nap all right let me um let me roll over just in time for my nap the bread is ready it's a proof again so nothing exciting doesn't actually look like it rose much so we'll um so traditionally you know modern ovens have steam uh so we need to use a vessel that has a lid here I had just have a regular pot that I put parchment paper in and this is basically gonna be the final vessel that our bread proves in uh most people use proofing baskets oh which I don't have because I don't really bake a lot of bread but this is like the layman's like what you would most likely have so you could see like this is kind of like sponged up a bit sponged up a bit just want to knock it back down knock the air out we just have to do the same thing as earlier pretty much uh this just has to prove in 100 at 100 degrees preferably for three hours so again I'm going to cover this with the damp towel and I'm going to put this back in the oven I just like to put the oven on low heat for a minute or two just warm it up so it's just before nine o'clock right now uh we're going to come back at about midnight and uh bake this bread guys my sister is sleeping so I'm gonna be quiet but oven as hot as possible mine's on 550 it's been on that for like 20 minutes take the bread I just want to score it with a sharp knife and this goes covered so that the top doesn't get too hard before it rises if you don't put a lid on this and the oven doesn't have a lot of steam what happens is it gets really really hard on top and the bread stops rising the last loaf I baked was twice as big as that and it took about an hour so I'm guessing this is gonna take a little bit over 30 minutes so I'll come back down in 20 minutes probably take the lid off and then let it finish I'm gonna give it like 10 more minutes and then I can go to bed it's 1 a.m right now woke up at like 9 definitely not a short day especially for not sleeping three hours the night before but uh see you guys in another few minutes all right guys in about 10 minutes yeah you guys can't really see with the lighting pretty cold and smell to it I'm gonna let this rest overnight but if you guys want to see how this turned out check out my sourdough video I said that thank you guys for watching this whole video uh let me know how you like these vlogs and how you think I can improve them I don't think I'm gonna show like a lot of the things I'm showing in the future like uh you know my hygiene a lot of nuances I do every day I might just more show the meals and the different things I'm doing every day if you guys would like to support me uh please just share the video a lot of the stuff I used in this video is in my amazon shop I will actually add the I had the sourdough wheat bread and the mix and and that stuff the flowers um check out my website frank-tifano.com blog post up on there and everything and if you guys would like to reach out to me for one on one stuff shoot me an email frankatifano at gmail.com