What did you Keto today? Part Deux!

[Brennan]

Sous vide smoky cocoa nib pork tenderloin with stir fry garlic ginger gai lon (aka Chinese broccoli). And a nice Argentinian Malbec per the recommendation on the holiday podcast (direct from the LCBO).

[MiKetoAF]

Sous vide and broilered pork belly with a “quick” kimchi. Hot shiplap was this delicious!

[Jody22]

Fresh Italian Sausage and Chicken Thighs (both cooked on the grill). Egg salad (with avocado, raw cauliflower and chopped bacon), misc cheese plate.

[Tmdlkwd]

Put my parents Christmas Gift to use!
1st attempt
So Easy
Not the fanciest of pics

Dinner/OMAD for tomorrow ( not all at once )
5lb pork butt

[juice]

Dinner/OMAD for tomorrow ( not all at once )

It is all on the one plate… #pickledavemk2

[juice]

Eggs and bacon deluxe! A seafood cocktail and hand-created coleslaw are supported by market-sourced bacon alongside sous vide eggs, then surrounded by ham, pickled cucumbers, pickled jalapenos, ham, brie, on a bed of fresh iceberg lettuce.

You can see the creaminess of the yolk HERE if you are so interested.

[Shortstuff]

Fried chicken livers and sauerkraut.

[juice]

Terrific Tofu! Firm ‘organic’ tofu, tossed in coconut flour before being fried in fresh house-made ghee, before being finished with a chilli vinegar sesame sauce and crushed peanuts, and served with garlicy Asian greens and mushroom.

[MarkGossage]

Were they good?

[Shortstuff]

Yes thanks, much better than the other types of liver I’ve tried

[DiMo]

This deserves extra “likes”!

[MarkGossage]

Ever tried ox liver?
Tastes similar to calves liver but my butchers sells calves liver for £11 per kilo and Ox for £1.60 per kilo go figure…! You’d think it would be a lot stronger but I can’t really tell the difference. Cook the same way as the chicken livers…

[Shortstuff]

I have yes, not keen tbh. I’ve managed to hide it in with other meats but wouldn’t want it on its own.

[Hardrock_keto_chick]

Finally starting to get a hang on sous vide. 50°c for 6+h stored in the fridge, 1-2 minute sear on each side… Devine…

[Ruina]

This cut of meat was very evenly cut and about a half and inch thick or a bit more. Huh. Almost like a steak. So I gave it a whirl. Not very pink inside, but pretty tender! I da-rown that sucker in butter. I like it!

I also am quite in love with my new ceramic pot. It might be a big part of my success today.

Also, I wasn’t surprised by how cool it was inside, which helped.

Another part of my success… constant flipping that I learned on today’s show.

[dlc96_darren]

(I know I can get it done at the wet market. I need to learn the vocabulary to get that done.

This sounds felonious. I wouldn’t recommend eating anything that would put you on the wrong side of the law.

Remember, you’re a guest of the Chinese government.

[Keto6468]

Nice to have some variety. Firm tofu is delicious. I’m a big fan of tempeh too

[Ruina]

The wet market, dispite it’s disturbing name, is where there are stalls selling produce or meat. Like an Agora, but usually not open air. Wet market as opposed to dry goods store. Because dry goods you can store before you sell them. Or be extra efficient and sell them from the store rather than bringing them to the market.

[dlc96_darren]

The wet market, dispite it’s disturbing name, is where there are stalls selling produce or meat.

Oh, whew! This makes me feel much better. I guess I’ve read too many spy novels.

[Digital_Dave]

Forgot to post yesterdays meals…

Had Scrambled Eggs with Cheese, Bacon and two different types of Fried Spam.