Very hard work. And it took a chunk out of my thumb even though it was dead.
What did you Keto today? Part Deux!
Gaff
#2621
Iāve posted something like this before - but Chipotle is a good āon the goā keto option for me when Iām surrounded by places that serve up carbfests, and figured Iād share again. I found myself at the mall with my daughter around noon for some last minute 
shopping and we were both hungry.
I ordered a burrito bowl, no rice, no beans, carnitas (wait till theyāve served up a portion then ask them to double it, that way you get a lot of meat, haha), guac, cheese, sour cream, a bit of E.coli romaine lettuce. Yummy. Fork positioned for maximum @juice.
Spaghetti was hers, of course. She ate so much of my carnitasā¦
Chipotle Just Launched New Keto, Paleo, And Whole30 BowlsāBut Whatās The Nutrition Like?
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#2624
Getting about as chrismassy as a grinch like me can get
Roasted almond matchsticks with low carb chocolate, spiced with cinnamon, vanilla, clove and cardamomā¦
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#2626
Just winged it, reallyā¦
100g of lc milk chocolate,
100g of lc dark chocolate,
100g of cacao butter. Chopped mixed and molten in a zip lock in a water bath. (easy mixing and cleanup)
300g of almond macksticks Roasted for 8 to 10 minutes in a 180Ā°c oven. Cooled down.
Ad
1/4 tsp ground vanilla beans,
1/2 tsp cinnamon
1/8 tsp cloves
Pinch of cardamom.
Mix in a bowl and wait until the chocolate is cooled down enough to coat the almonds evenly but is still liquid. Depending on room temp youād have to work quickly.
Make lidle mounds with two teaspoons on a parchment lined cookie sheet. Let cool
Enjoy
CandyLindTX
(Candy Lind)
#2627
Sub sucralose drops for the erythritol and you have my ādaily grind!ā 
CandyLindTX
(Candy Lind)
#2628
HOLY 
!!! Is that another slab of that mis-marked Wagyu? 
My thought exactly! Of course, I could use that prep method and toss the removed skin in a pan of bacon fat to fry up ā¦
Youāre never going to want Store-bought again.
dlc96_darren
#2630
At least you tried. Weāve made very UNHEALTHY toffee to pass out at the office. Itās now a tradition, and if I didnāt do it I think Iād get fired. 
TBH we did try a batch with keto friendly ingredients, but something happened and the whole batch was ruined. When youāre cooking toffee, you have to cook it until it ALMOST burns, and in that moment you take it off the fire and pour it on a pan to cool.
The batch with only butter (no margarine) and erythritol (no sugar) did something weird chemically and smoked up the whole kitchen; literally setting off the fire alarm. 
DiMo
(Diane)
#2631
I wonder if allulose would work better in your toffee, it works (uniquely) better in caramels. Itās just so darn expensive, even compared to other sugar substitutes.
ClareBear
(Steaks b4 cakes! š„©š„)
#2632
I did this the other day making caramel with erythritolā¦one minute it was fine, turned my back to wipe down the countertops, come back to it and it was ruined!
TeeCee
#2633
Sometimes, the more expensive cut, is not chewey.
However that meat you cooked, looks like a really good cut . Sometimes I cannot afford to buy a good cut of meat depending on my budget that week.
In that caseā¦When I buy a little less expensive cut, I usually will cook it in a slow cooker for 12-14 hours with some sauce and spices( recently I did a 24 oz. cut, and threw in a large can of sugar free enchilada sauce, was yum)ā¦ then itās tender but even then it can be dry tasting.
My best experience with a good steak is a rib eye . Theyāre kind of fool proof.
A more fatty cut will make the meat more tender.
Sear it on the outside let it be red on the inside if you like that.
Maybe 5 to 7 minutes on each side depending on how hot your Pan is. I like to sear it in butter.
Ruina
(Hyperbole- best thing in the universe!)
#2634
Thanks! Yeah, I think it was shoulder. Itās mostly what I can find here without spending an arm and a leg. (Still 3x the cost of pork at least.) Very leanā¦ I cooked it in butter on cast iron. But I think Chinese beef is really meant to be sliced thin and cooked long, like in a soup or veggie dish.
As a kid I hated steak. But I also hated avacado and sauerkraut. Those I now love so much so thought steak was worth a revisit.
My āsteakā I did like as a kid was Swiss Steak. Cooked all day in the slow cooker to fall apart melt in your mouth soft. Iām thinking the sauce probably wasnāt keto.
Also, it wasnāt terrible. It was fine. Maybe just need more practice.
TeeCee
#2636
Yeah, One thing nice about keto is we can make yummy sauces. Check out the can of enchilada sauce on the label and itās really low in sugar or carbs and when you spread it out with a few meals itās almost nothing. It was really good!
Have a fun holiday Iām off to work.
ClareBear
(Steaks b4 cakes! š„©š„)
#2637
Thank you Eric - it was very nice. Roasted veggies are my favourite! 
Digital_Dave
#2638
Canāt say I always find too much difference in the tenderness at times, since Iāve had both types from the same cut. But the flavor itself is generally better overall with more fat. (Again, depending on the animal) Deer, not so much. - You donāt want to cook venison with the fat, because itās quite bitter and causes that 'Wild" taste everyone speaks about. This is due to the acorns they eat as part of their diet. ā¦ I do know from all the deer hunting Iāve done, that the animalās health plays a big role in how tender it can be too. (Even a large muscular one) Most think that smaller deer are always more tender, (which to a degree they will be since they havenāt built their muscles as much) but Iāve had some very large deer that were damn near as tender. 
Like searing mine on open flames, whenever possible. Usually 3 or so minutes on each side. But those fattier meats will also generally get the flames gong a bit too quick at times too. And you really need to be mindful, lest youāll find most the fat has already burned away! 
ā¦ I have also use the Enchilada Sauce on a few things, including steaks.
juice
(Running from stupidity)
#2639
All the colours breakfast: Bright green avocado, red bacon, white sourcream, brown hashbrowns, with a lighter brown chicken sausage. And a random dark green herby leaf thing. Whatās not to like?
Digital_Dave
#2640
Didnāt go out this morning with the Wife and Son, as they were meeting up with some family and friends to grab a bite. Wasnāt hungry and said I would probably just get a coffee anyway. But I also needed to wrap some presents & still making some more Cheese Cakes. ā¦ One of our neighbors called the other day saying sheād forgot to call and wanted to order a couple Cherry Cheese Cakes for when her Grand-Son pays a home visit from the service. ā¦ So besides herās, I still have a few others to make. ā¦ But I did decide to eat a Salad with some Deviled Eggs shortly after mid-day. Also threw in some London Broil that was left over from last night.
Have had some Filet-Mignon and Top Sirloin in the Sous Vide for nearly 5 hrs now. Will between 7 and 8 when I pull them out to sear them up on the grill.