Thanks, I’m interested
K
What did you Keto today? Part Deux!
Keto6468
(Karen)
#2742
Still in a splint, with a lot of swelling. Not Much pain though. That chunk out of the radius is the problem. And why it might need to be pinned. Doesn’t really hurt much If don’t move it.
What do you think, more bone broth?
Ernest
(Ernest)
#2745
Some of my cooks last few days. Ended up hosting a Christmas eve dinner party a few hours after returning from Austin…
Smoked a turkey
Smoked some ribs
Sous then grilled duck
Grilled meatballs
Sous vide racks of lamb
I’m tired hahaha
j.saltsea
(Hungry Julie)
#2746
After a nasty carby feast yesterday, today was KCKO day with sausage-egg-cheese-egg on the go, double cheeseburger no bun at Mcdonald’s and fried smoked pork belly for dinner with sauteed broccoli in bacon butter.
Ruina
(Hyperbole- best thing in the universe!)
#2747
This would be great news if it weren’t for the fact that you kind of need to move your arm.
But it is good you aren’t in constant pain! I hope you heal quickly. Thanks for letting us know.
juice
(Running from stupidity)
#2749
Need a fat bomb? We’ve got two for you - chicken sausages. Awesome whole-food fat bombs. Served with creamy cauliflower puree and crisp buttered green beans.
juice
(Running from stupidity)
#2750
When you need to fry all the things - fried 36-hour brisket, fried bacon, fried pickles. Along with sous vide eggs, pickled jalapenos, fire-roasted capsicum strips and brie, all on a bed of crisp iceberg lettuce.
Janie
(Jane)
#2753
Breaking my short fast with a pickled egg and some leftover lamb kebobs.
Will try to feast a bit more at lunch.
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#2754
First time doing beef in a sous vide.
Still not too happy.
1h at 55°c 10 minutes rest 1-2 minutes per side in a very hot pan.
The gelatinous and fatty parts were delicious, the rest was a tad overdone. But then again, I love it when my meat nearly still runs away on its own…
anon54735292
#2755
I think if you’re doing it for fewer than 4 hours you can get away with temps lower than 55 
I’ve also found it takes a lot less time to sear than a traditionally cooked steak.
juice
(Running from stupidity)
#2756
You also don’t need to rest it in the traditional manner, generally.
In sous vide, temperature controls doneness, time controls tenderness.
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#2757
Stupid chart said 56.5…next time I try with 52 or so.
juice
(Running from stupidity)
#2758
Hey, it’s all learning experiences, right?
Wander over to the sous vide sub-forum, plenty of good posters and info there.
Digital_Dave
#2759
After having an issue with my hernia for the past couple days, I decided to eat something today when I got back from the ER. (Just to have it checked, but it corrected just minutes before being seen) I actually held off eating all day yesterday not wanting to add to any possible issues, and ended up doing a 44 hr. Fast before eating today. And yep, I’m also breaking with both eggs and nuts, not worrying about any issues, since in this case, it wouldn’t really be a bad thing, because it would just be making sure things are still good with the stomach. 
Just some Shrimp Salad, Eggs and Bacon. (not shown) Also ate a few Brazil Nuts and had a small amount (4 small spoon-fulls) of Chocolate Almond Crunch - Halo Top Ice Cream. (Just for some flavor) Low Net-Carb
MarkGossage
(bulkbiker)
#2760
I usually do mine at 50 or 52C for 4-6 hours then a very fast sear pressing down on the steak in a very hot pan with my now redundant potato masher… maybe with some butter or otherwise just the steak.