Made breakfast for my wife!

(Skip Cody) #1

I made biscuits and gravy, chicken fried steak, and hashbrowns for my wife (non keto!)

I did not want or taste any of it … wait, I did eat a piece of bacon that I was supposed to add to the gravy :smile:

Go Keto Warriors!!!

(Robin) #2

That right there is WINNING.
You got this!

(Brian) #3

Ya did good, Skip_Cody.

Hey, have you ever watched any of “Chris Cooing Nashville” videos on YouTube? He does really good making stuff either keto or carnivore that doesn’t sound like it would be but is often really clean. (I’m thinkin’ of his Mac n Cheese that ain’t got any “mac” at all.) Anyway, it’s a channel I enjoy. Seems like a decent guy, too. :slight_smile:

(Peter - Don't Fear the Fat ) #4

I’ve heard of these but have no idea what they are. An English biscuit in meat juice gravy would be errr interesting

#5

I agree, I think I could resist those!
And grits you US folk have, what are they?! :nauseated_face:

(KM) #6

Lol. Ergh! An American biscuit is similar to a scone in texture, but with no sugar in or on it. Maybe a bit fluffier if you’re good at making them. “Gravy” in this case is usually a salty white cream sauce with bits of sausage flavoring it.

#7

They pretty much only exist in the south, I tried them once when down there because the breakfast place wouldn’t leave me alone when they asked me what kind I wanted and had no clue… lets just say that plate went back with only the one bite removed from it! Same goes for biscuits and gravy, not really a thing outside of the south. Might as well be a different country down there when it comes to food.

#8

Biscuits (visually) look like a scone, but very soft, fluffy and buttery.

(Peter - Don't Fear the Fat ) #9

hahahaha brilliant.
When I ate a regular person diet that was my favorite aspect of travelling, trying the local food. Even today Europe varies a lot. Never been to the States … I didn’t eat wheat for 2 years but now I really want biscuits and gravy lol

(KM) #10

My Dad was from the mid South, my mother from Denmark. She always used Bisquick mix to make him drop biscuits (same basic taste but lumpy looking things) and we definitely did not have soft fluffy buttery biscuits! She would serve them with butter and honey. Poor Dad.

(Skip Cody) #11

And at my house it appears! LOL

#12

I didn’t know it’s not well known, I heard about biscuits ages ago! Never had any, just heard about them.
I still don’t know what scones are :smiley: And I have read about them many times too… Probably looked up once or twice but forgot. Whatever, something edible and doughy.

Never heard about them, they look like our pogácsa… The drier, less shapely ones.

But I shouldn’t think about baked goods as I am very much into them and occasionally even mine became a bit carbier if I start to think about the various textures and old recipes…

I make carby food for my SO a lot, I easily resist some and less so others (the baked goods. they are still tricky. even if I make my own, somewhat different version). If I can choose, I make something he likes and I don’t. I am bad at resisting temptation, after all.

(You've tried everything else; why not try bacon?) #13

Grits are a sort of porridge made with finely-ground maize. Sort of like cream of wheat made with a different grain. Myself, being of Scottish descent, I much prefer real porridge made with real oats. (We call it “oatmeal” over here, by the way.) These linguistic differences fascinate me.

We also have English muffins in the U.S., which are apparently derived from a very early English recipe for crumpets. But whereas crumpets are fine-textured and porous, English muffins are coarse, fairly rough when split, and not nearly as porous. What they have in common is that both are delicious with butter and honey.

While I enjoy most American Southern cooking, grits are an acquired taste, and most people either love them or gag when they try them. Another Southern food that polarizes people is okra. I ate some once, on the urging of my host, and couldn’t cope with the taste and texture, as he had expected. He graciously served us jambalaya without okra, though it’s usually a major part of the dish. Grits and okra have no counterparts outside the South, and people who enjoy them generally grew up eating them (as is true of kimchi, I understand). Fortunately, I can use being carnivore as an excuse to avoid the foods I don’t like, lol! :rofl::rofl:

(KM) #14

My first introduction to grits was “shrimp & grits”, which I’m pretty sure was not standard southern po’ folks food. It’s delicious to me but mostly because of the intense sauce it’s served with. When the sauce runs out - and there’s never enough - the grits get returned, lol.

I’m a huge fan of homemade gumbo and I’m always surprised that okra’s such a central texturizer of the dish … just not the same without it. you swirl it into the roux and the cooking stops and everything gets, well, gummy! Other than that, I only liked it because it was easy to grow in Arizona, I’d cut and freeze enough for a couple of gumbo pots and try to give the rest away. No one else wanted it either.

Porridge… so funny. My mother was a big fan of reading fairytales. Goldilocks … maybe Hansel & Gretel, it seemed to my four year old self that everyone who was anyone was always eating Porridge. The very word sounded so wholesome and nourishing, some magic European elixir of health and goodness. I was forever scarred when I was finally served “porridge” with great fanfare (and, I’m sure, much smirking behind my back) , and discovered it was nothing but my hated oatmeal, one of the few foods I detest to this day.

#15

We don’t have that but if coarse maize is used, it’s a traditional food, probably mostly the poor ate it (or whoever liked it) as it’s super simple and cheap. Some ate it with milk poured on it (weird, it’s already watery enough after we cook it well if you ask me), some with fat (me, me! schmalz is nice on it). It wasn’t bad but definitely wasn’t one of my fav, not even among cooked grains. That was rice cooked in milk, with cocoa (and sugar, poor past me. I rarely liked carbs with carbs but it was one of the few exceptions. and it had a tiny bit of fat anyway).
We have all kinds of grains cooked in liquid (typically water or milk but broth could work too even if I never met that kind) and there is a general name for them. We just put the name of the grain before it (usually. sometimes it’s the meat that goes into it but that is a special, richer one). Except for the rice in milk, it’s rice-into-milk, just milk comes first in Hungarian and it’s one word as we like to do that… And its less noble but quicker to make sibling where we use something almost semolina, just normal wheat, not durum. It was such a huge school lunch food, one of the few ones even schools couldn’t mess up and most kids liked it. School lunch in my
childhood was infamously horrible with some exceptions.

I never liked oats (except maybe in some very eggy recipes. egg makes almost everything better) but oatmeal is the typical breakfast for my SO, he will eat it tomorrow morning as well (a smaller one nowadays, only 100g oat is used, not 130g as in the past as he needs to watch his figure). Always with fruits but he eats rice-in-milk with fruit too. It’s always cocoa and cinnamon for me (not together, half cocoa, half cinnamon :slight_smile: ). Not like I often eat such things nowadays, too carby for me, no matter how off I am at the moment. And it’s more than 1-2 minutes work. I only put work into a carby food if it’s bread type as that is fun and pretty.

Once I got stubborn and decided I will eat oatmeal :smiley: It’s doable. It must be very occasional, tiny (5g oat is enough) and oat shouldn’t be among the first few ingredients but it’s not so bad if I totally drown the oat in coconut and maybe poppy seeds before some quality cocoa powder is added :wink: I can enjoy the texture of oatmeal cooked into oblivion and oat has such a mild bad taste that overpowering works. I still don’t LIKE it though so I didn’t have it more than a few times.

In our fairy tales, the very poor young hero always had the same travel food when he (sometimes she) left his parents to go on an adventure… It’s a specific, very simple and surely not very great pastry baked in hot ash. Ember is when it’s still red, right? After that phase…?
It never sounded super tempting but I suppose it had a similar fairy tale feeling for us that porridge was for you. Definitely sounded interesting and a bit mystical… But I knew I ate better food.

I still like talking about carby food even if I don’t eat most of them. It’s culture and history! Hungary has some weird local stuff! Not where I lived/live but I have learned about some.

(Peter - Don't Fear the Fat ) #16

Awww Wish I’d tried these foods before opting out. I kinda like Scottish stodgy food. Anyone heard of Butteries? They are like a fat, heavy, fatty croissant.

(KM) #17

No, but that sounds sort of like Mom’s strudel, just a different shape. Mmmm.

#18

Porridge I do like- my dad made it with milk, topped with butter, cream & sugar, the best way!! Grits don’t sound very appealing I have to say …

#19

Yeah carbs must be eaten with much fat in my world too… It makes the food lower-carb and tastier… Not any more satiating for me though. Only protein works for that. Oat is the most protein rich grain I know but still pitiful.

Sometimes I wonder about savory oatmeal, it must be a thing. It’s way easier to add protein if it’s savory. Pancakes are better, quark is a common filling here (as ours are rolled up, usually. sometimes folded but that’s more like a fancy restaurant thing). And carnivore pancakes are the best ones anyway if you ask me. So I actually eat pancakes a lot, try to limit them though as they are too fatty :frowning:

I laughed at the name :smiley:

(You've tried everything else; why not try bacon?) #20

Even better with butter on them, lol!

Butter even enhances the taste o’ yer shortbread, laddie!

I used to know a Yorkshireman, years ago, and when he told me about the lard sandwiches he used to eat, I was revolted at the thought of all that fat. Nowadays, I’m revolted at the thought of all that bread, lol!

P.S.–My ancestors came from Glasgow, the home of deep-fried pizza!