What did you Keto today? Part Deux!

#2540

Made this tonight. It was nice but mine turned out a little like dessert scrambled eggs (but it also reminded me of a breadless bread and butter pudding). Next time I’m going to heat on a stove, stirring constantly to avoid any eggy lumps, then set in the fridge. But thanks for sharing the recipe, OgreZed!

(Ellen) #2541

I may have just licked my screen!

(Ellen) #2542

Bet Chunk loved that :grin:

(Running from stupidity) #2543

Simple steak - 450g of 12-hour rump steak with some broccoli, zucchini and cauliflower in a tasty cheese sauce.

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(Allie) #2544

He did, he drooled all the way from the kitchen :joy:

(bulkbiker) #2545

And not a fork in sight…looks delicious…55 degrees C?

(Sophie) #2546

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What type of container is this? It looks really interesting, especially with the egg perched on the top.

(Karen) #2547

Fantastic picture. But the “ plate “looks impossible to clean. :stuck_out_tongue:

(I came for the weight loss and stayed for my sanity... ) #2548

A dog bowl that prevents the animal to eat too fast. especially bigger dogs can get a lot of digestive issues or even flip their stomach if they overdo it.
A twisting of the stomach could end fatally.

Am I right @Shortstuff ?

(Allie) #2549

It’s a special slow feeding bowl to stop my boy gulping down his food. Not really needed for the breakfast he had today but he’s used to eating from it.

(Allie) #2550

You are yes @Hardrock_keto_chick :blush:

(Charles Wood) #2551

What do you inject with? I might try this, but in my smoker…

(Steaks b4 cakes! 🥩🥂) #2552

I need one of these bowls! :joy:

(Running from stupidity) #2553

I was tempted…

OK, so. I think my tank-type sous vide is playing up, so normally I would set it to 54.5C to get that, but it was, I think, set to 52C.

I need to do a more rigorous test on it to see what’s happening, I think it’s fluctuating a fair bit.

(Jane) #2554

Pork shoulder butt on sale. Coated with some Louisiana pork and Jamaican jerk spices along with a bit of soy sauce. Then vacuum sealed and put in my sous vide container for 24 hours at 165F (74C).

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(Sophie) #2555

That sounds Awesome!

(bulkbiker) #2556

I did some sirloins yesterday at 52C and it came out looking like that …

(Troy) #2557

You can also bookmark the post
By using the 3 dots on the post itself next to the paper clip thingy ma jig

That what I did🙂

(Florencia) #2558

Well here is my go to meal, quick, easy, good protein and good fat + delicious cards!!!
Note that I do a 16 hours fast and 8 hours feeding window with 1 snack meal around 12.00 and 1 big dinner…80% of my calorie intake in this 1 big meal! Love it!

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#2559

Because of their high carb content, cashews are on my “avoid all the time” list. But even most of the lower carb nuts and seeds are on my “avoid most of the time” list. The carbs (and calories) add up too quickly.