Dave's Progress Thread - Year II

(Virginia ) #161

You’re Welcome. :slight_smile:

(I Am The Egg Man ku-ku-kachoo) #162

I just have to say: You guys are such a sweet couple!

(Running from stupidity) #163

OH! Are they a couple?

#164

Yep, a couple of Keto Nuts! :smile:

Thanks … @GodwinGoGo

(Running from stupidity) #165

:smiley:

#166

Wanted to dump this in here, as to keep track of when they were made… Giving them two weeks.

Mustard Pickled Eggs, with thanks to @JustPeachy (Sophie) Tried this one just as you posted. :slight_smile:

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Then tried another one, with a few extra tweaks, since the wife said there was a 1/2 dozen more Eggs and we were making room for more stuff in the fridge.

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This one I just played around with some stuff to see what comes of it…

Pickled Eggs Test Run??? Basically just added a few more things we use regularly.

6 Boiled Eggs

1 cup ACV

1 cup Water

1/4 tsp. Mustard Seed

1/4 tsp. Celery Seed

1/4 tsp. Turmeric

1/2 tsp. Sea Salt

1/2 tsp. Onion Powder

1 tbsp. Whole Ground Mustard

1 tbsp. Minced Garlic

1 tbsp. Old Bay

(Doug) #167

:+1: :heart: Pickled eggs.

And beets. And one of the best things I’ve ever eaten was pickled sausages in a hotel bar in British Columbia in the early 1990s. Two co-workers and I cleaned out the whole enormous jar of them. I wish I could find the like of them now.

#168

Ok, first, don’t shoot me. But I’ve never tried beets. :no_mouth: I’ve seen them, but never tried them. … But then again I’ve never had Pickled Eggs either. :smile: Always thought to, but just never did. So these will be my first.

Love Eggs, Love Vinegars, so not sure why I never tried them. But looking forward to it though. :slight_smile:

The wife has already offered to do the version with Beets, Onions, Eggs, etc., since her Mom and Aunt’s used to eat them quite regularly. … But the Pickled Sausage also sounds good too!

Now starting to wonder what else can be pickled and what I’ve been missing out on…

(Doug) #169

The vinegar taste just goes so well with some things. Less vinegary and heavy on the salt --> brisket becomes corned beef. We often think of it as “Irish” but in Ireland beef was very expensive; pork was more the thing as pigs bred a lot faster and didn’t take much effort to raise. It was Irish immigrants to the New York area who really got going on corned beef - the prevalence of Jewish butchers in the area (who of course had no pork) made for that.

Want to try me some corned pork.

(Eric - The patient needs to be patient!) #170

When I was young I used to go fishing at the Titusville pear near what became cape kennedy. They used to have big jars of pickled eggs and sausages. Had one sausage once. I thought it was great. My dad did not want me eating that junk.

#171

You guys have me hoping they are as good as I’m hoping. Not to mention other possibilities for pickling. :slight_smile:

(Virginia ) #172

Thank you GodwinGoGo :slightly_smiling_face:

(Eric - The patient needs to be patient!) #173

My first sauerkraut today.

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#174

I actually just tried Sauerkraut about a year ago too at Thanksgiving at our neighbor’s place. I also ate some this year at Thanksgiving at their place again. Just never tried it growing up. :slight_smile:

(Eric - The patient needs to be patient!) #175

My wife is 2nd generation German. We eat cabbage many ways. Also wursts and cheeses.

She went keto 2 weeks ago. I think that means no German potato salad. But wilted cabage in moderation is welcome. :bacon:

(Virginia ) #176

Yes Sir, together 35 1/2 years and this coming Saturday Dec. 8, we will be celebrating our 32nd wedding anniversary :slight_smile:

(Eric - The patient needs to be patient!) #177

Just did our 33rd. Time goes fast. Congratulations.

(Virginia ) #178

Thank you so much Eric @daddyoh and Happy Anniversary to you and your wife. :slight_smile:

(Eric - The patient needs to be patient!) #179

Thanks @DoggieMom aka Virginia. Same to you and your husband.

(Virginia ) #180

Thanks and you’re welcome :slight_smile: