Juicy John Dory June...what did you keto today thread

[coopdawg]

I was tempted to add pickles…but there well enough flavour already there.

[Pjam]

Nice Combo
Do you make the Pate Coop? … I can’t get Chicken Liver anymore

[coopdawg]

I’m afraid not Peter.

I scooped it up from a local filling station because of the bargain price (use by date tomorrow).

Carly goes apesh*te over it, and I must say I like it too. So she gets a fair share, and i get to throw it into the pan experimenting with sauces/textures.

Any advice on making it homemade? Any type of pate I mean- not just chicken liver.
If one can use lambs’ liver, then that’s great because that’s really all I buy from Tescos.

[Pjam]

Shame, Chicken Liver is my favorite Pate.

Making it? … You really need a machine. One of those stick blenders are perfect.
I fry onion and loads of garlic in butter, add chopped liver and fry gently for 5-10 mins, add tom paste, 2 mins, add cream. season and blend.
Now if you eat quick fine, if not melt layer of butter over the top

[coopdawg]

I have machines falling out of my wee kitchen…some of them I forget what they even are supposed to do!

I have a blender or three.
So, liver of one’s choice, onion, garlic n butter (natch bros!), and tomato puree right?
Maybe a small amount of of finely chopped sauted mushrooms…?

Need something fate for pate…raw pork rinds…before cooking? More real butter…preferably Norn Irish, LOL.

OK, I’ll give it a go, and post the results. Give me a day or two.
Cheers!

[Pjam]

Yep, mushrooms sound excellent! fine though. And if its christmas a dash of Whiskey (with an e)
OK with cream? it helps blend
I like Ghee but any butter and fry things slow, so soft to blend

[coopdawg]

I’ll stick with butter. I just bought a medium sized block of non processed irish butter today.

The price when I went to the till near made me double take. WTF?

I have limited (1 litre personal) stocks of olive oil (virgin Greek), other light olive oil, some British Beef tallow, MCT, not much left of a jar of Coconut oil, and some local lard.
And butter is going up every month…

I think I’ll load the fidge with lard just case; just a few packs to ride out the fluctuating market.
See me through a season or two of nonsense.

Hey!
Not the first time the West got shafted over oil prices and availability…this time it’s eating and cooking oil.

[Shinita]

Pretty things you made, @coopdawg, I mean the colors are good together! This year I have my own small lettuce leaves, they are flat though.

Soft cheese and pâté, I will remember that. My pâté is sometimes too strong and it’s good to use something with it… Never tried this combo.

I really should learn to make pâté… I am so lazy (I blame carnivore), my track record isn’t so good (it’s because I barely made it a few times… but it discouraged me) AND it’s so easy and cheap to just buy the stuff. I buy pork liver pâté as that is the normal kind and this far I only made chicken liver pâté as chicken liver is absolutely everywhere while other livers aren’t… But it’s still not hard to get pork liver and I suspect I like it more…? But not always…? It’s hit and miss for both, chicken and pork but more for pork.

I don’t put much plants into it but once I tried a recipe with a little apple and that was good.
Onion is good as the sweetness balances out the bitterness of most liver (I don’t feel beef liver bitter, rather sweetish and never tried lamb).

I have 1.5 kg chicken liver in my freezer, I get my stuff together and make some good pâté soon, at least that’s the plan.

Maybe I should make some own sausages as well… But it’s the same: it’s so easy to just buy them, I can find really good ones.

Tomorrow I will eat fried pork for the 4th day in row, no boredom yet, at all So no photos from me.

[coopdawg]

Shinta…we all know you have the ability to produce world class pâté.

Now all you have to do is show us how

[coopdawg]

OK, tonight I didn’t use my very small stash of beef dripping, or lard…and went for coconut oil for a change (lovely aroma).

2 small lamb leg steaks, a yellow pepper, 100gs of mushromms sauced up with cream cheese.
lush.

Finished, ready.

[Janie]

Chuck roast falling apart tender from my Instant Pot (and doesn’t heat up the kitchen!)

Roasted radishes - last ones from the garden.

[coopdawg]

Looks devine.

[Shinita]

I can cook colorful things too! Barking (the worst, high pitched insistent little dog barking) woke me up after 3-4 hours of sleep and couldn’t sleep anymore so I cooked and mowed the lawn in the worst place… I had to do something with the vegs already…

The end result (I added 4 eggs, cheese and sour cream on top) wasn’t as pretty (too much water I suppose so the eggs didn’t fry prettily) wasn’t aesthetic enough so I didn’t shoot that. Maybe later. I needed the cooking, not the eating. I got hungry later but I still can’t eat much in the morning even on the super exceptional days when I eat then. Anyway, it’s very carby. No idea how much, I am not used to eating vegs and forgot. Cucchini, tomato, pepper, a tiny onion (it was 52g, I specifically bought it for me to cook with as I never need more but if my SO cooks something, that needs 150-300g onions so we buy big ones).

[coopdawg]

I like! Looks fresh.

It looks quite Asian- maybe use it to compliment some salty pork ribs and a sauce to your taste?
Maybe even a few nuts (chopped almonds or walnuts)?

[Shinita]

The time long passed when I played even more with things like this. I only added animal products from this point on but 4 eggs and a piece of sausage (oh I forgot to mentioned that last time) was too little to balance out all the vegs. Oh well, it was still nice for hungry me but it would have been even nicer without the vegs (maybe the cucchini could stay, I still like it a few times in a year, sometimes I boost the volume of my scrambled eggs when I need some more food but I actually had enough nutrients and don’t want to eat a bigger, dense meal. and I can’t eat a tiny one).
In the past I sometimes added a very small boiled potato in cubes and then the sausage, eggs, cheese, sour cream on top… That is called peasant’s breakfast here. Maybe not with the sour cream but what scrambled eggs don’t have sour cream on top I wonder? Not mine I ate it without but only when I really didn’t want to add far through non-satiating dairy items… It’s MUCH better with sour cream if you ask me. And the creamy, cold sour cream is in such a nice contrast with the warm, solid stuff

[Pjam]

Mackerel from the Airfryer in Cream Mustard and Tarragon Sauce

[coopdawg]

That’s making me hungry now!

I’m having king prawns with cauliflower and brocolli cheese tonight. Maybe a stuffed pepper too.

[robintemplin]

Looks so good! I love coconut oil. I put it in all my coffee.
I haven’t tried it for cooking yet, but will.

[Shinita]

This is multiple favs of mine combined!!!

[Pjam]

Do you think it looks like a battered fish, deep fried? … I promise it’s not … I nervous now, with this ban hanging over me