March Keto Madness - Show us your meals!

#41

I mostly eat pork, not beef but it must be tricky with ground meat, I can keep the fat in very well if I roast a bigger slab… I probably would mix it with egg and whatnot and make meatballs, that should trap the fat (and it needs some to fry in anyway. or make a little sauce if one doesn’t fry them). My meatballs are pork, of course, the leanest meat I have and a lot of fatty skin and the fat stays in but maybe it’s partly because it’s together with the skin?
Whatever, if it’s just fried alone, it should release the most fat, stuck together should help.
There must be lots of dishes where the fat is rendered out but is eaten together with the meat… If it’s too fatty, you need leaner meat anyway.
No idea if it was any helpful.

I keep forgetting making photos…

(Bob M) #42

That is a very interesting sloppy joe recipe.

(E P) #43

2 TB olive oil, 2 egg omelet/pancake, another TB of olive oil drizzled on top. Stick-blend with a quarter tsp xanthan gum for a smooth, airy texture, cooked on low in a small iron skillet, covered. High fat, fun texture, not greasy.

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The Terra Delyssa Tunisian olive oil at Walmart is nicely peppery. And these bottles are handy for measuring oils if you’re not super concerned about microplastics, although not opaque. Keep in the dark so the oil doesn’t go bad from sunlight.

The same ingredients make a lovely Ninja Creami ice cream! 2 TB olive oil blended with an egg or two and a quarter tsp xanthan, with a quarter cup of water and some stevia and vanilla. The toasted sesame oil version tastes like halva, my favorite! We also make chocolate, mint chocolate, mocha, coffee, caramel, coconut, etc using flavor extracts and avocado oil since it’s a more blank canvas. Some in our family like whey protein powder or berries in their pints.

(B Creighton) #44

I just bought some flounder. It’s been a long time since I’ve made any… I used to top it with some yogurt and spices. Other suggestions?

(E P) #45

@scaperdude Sometimes I blitz pork rinds into crumbs in the blender and use for breading for air frying fish or chicken. Honestly the family prefers it at this point.

#46

Creamy, cheesy sauce with lemon top if you fancy? Not had flounder but I do the sauce with basa…

(Bob M) #47

Is flounder the fish that’s really quite flat? If so, how do you cook it without overcooking it?

(KM) #48

My go-to is hot pan with ghee in it, dip flounder in beaten egg and then crushed pork rinds and a bit of parmesan, fry about 3 minutes on each side. If you get lucky this is a nice crust that holds everything together. If you don’t, it sticks to the pan and you wind up with a pile of fish flakes mixed with pork rinds. Which is still delicious.

#49

Quickly :slight_smile:

Well it helps if one has no such thing as overcooking… I am good at that. Love super well done food in most cases. I am just too impatient to waste needless cooking time on things. And some items don’t even respond well but it’s very exceptional in my case.
Fish doesn’t need much time though when frying. Fish soups take a long time but that’s different.

Yes. That comforts me when it happens. Some fish is so very fragile, I am not used to it…

I never make a photo of my food anymore but I eat some lovely things. Maybe tomorrow I will make a photo, who knows, the marinated thin and very lean (trimmed green ham!) pork was very lovely with the spice flakes everywhere (where it didn’t fall off. lard mixed with spice, it didn’t behave perfectly. I am very new at marinades as I just normally find it unnecessary extra work).