What did you Keto today? Part Deux!

#2761

:frowning_face:

Timing!

(Running from stupidity) #2762

Rename it to “cauliflower masher” and it’s perfectly usable again!

(Running from stupidity) #2763

Sometimes, you want the bare necessities. Sous vide eggs. Market-sourced bacon. Hand-ground Himalayan pink salt. Chef’s blend of black and red pepper.

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(Mike W.) #2764

Spaghetti squash carbonara with bacon, mushrooms, spinach and goat cheese.

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#2765

All of you guys/gals are fantastic cooks! Every dish looks perfect and absolutely delicious!

(Running from stupidity) #2766

Bloke, if I cooked it, it’s EASY :slight_smile:

(Running from stupidity) #2767

When you want breakfast at lunch, we’ve got you covered. Sous vide eggs. Market-sourced bacon. Hand-ground Himalayan pink salt. Chef’s blend of black and red pepper. Roast chicken.

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#2768

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Way too hot to cook so a mixed bag of Beef/Pork Sausage with Pesto, Chook Leg & a Parmesan/Pine Nut Salad

#2769

Travelling for the week in south California. Here’s a couple of things I ate today:

Breakfast

Fresh crab and cheese omelette with spinach on the side (great that they offered this instead of hash browns or fruit), declined the other additional carb (toast, biscuits, muffin, or bagel), some hollandaise on the top. Split ten pieces of bacon with the wife and kiddo. Washed down with good coffee. The crab was fantastic.

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Dinner

The Sichuan restaurant we planned to go to, I drove past because there was a line of people falling out of the entrance. Luckily my wife eyed up another restaurant on the way, we stopped by there instead. It was a similar spicy Chinese food establishment. This dish was incredible, honestly one of the best keto friendly menu items I’ve had to date. It was very fatty lamb chops served with splendid dry spices on the side that you could dip your lamb into (or smother, as I did). It was incredible. I was blown away how good they were. Also ate some intestines (with a few carbs in vegetable form mixed in with all the spices), chicken cartilage (very good, nice and crunchy) and gulped down a glass of warm jasmine tea. There was a bloke sat at the table next to ours ordering a crazy amount of food but he left it sit there and waited an eon to get a waiter’s attention. It turns out he was missing the rice he had ordered and saw that as putting his meal to a complete stop. I thought that was pretty interesting, I may have been similar in the past (“How could I possibly eat all this without any rice to soak it up?”) but now it seems like a bizarre distraction from the important stuff.

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(Hyperbole- best thing in the universe!) #2770

Interesting. Most Chinese people I know don’t like to order rice at restaurants because it’s “expensive” (0.44USD) and they can get it for practically free at home.

(I came for the weight loss and stayed for my sanity... ) #2771

That is my one biiiig downfall with sous vide. The planing ahead part :see_no_evil::see_no_evil:
I will totally try that next time. It was so perfectly pink inside before the sear… :sweat:

(Mike W.) #2772

What do you mean by planning ahead?

(Allie) #2773

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Chicken wings.

@Hardrock_keto_chick I wouldn’t be good at planning ahead either. When I decide I want to eat something I want it quick, not several hours in the future when I may not even be hungry or not hungry for that particular thing.

(I came for the weight loss and stayed for my sanity... ) #2774

Exactly! one more reason I identify with my zodiac so much.
:lion::lion:
No one wants me around when I’m Hungry… :sweat_smile::joy::joy:

(Mike W.) #2775

That’s why you sous vide everything ahead of time. Pull it out of the freezer, back into the sous vide for 30 or so minutes and you’re eating. I do this with all my chicken, beef, pork, fish, etc

(I came for the weight loss and stayed for my sanity... ) #2776

Love this idea…

(bulkbiker) #2777

Not if you’re mainly carnivore…like me…

(Karen) #2778

Super cold here. 18°. Having a hot cup of tea. The worlds a funny place when you can be so hot and I can be so cold. But your dinner looks beautiful. Just resting here with my broken arm I have surgery on the third. Crud.

(Karen) #2779

I’ve always eaten the cartilage in meats. It makes my kids crazy, because the crunches and I guess it’s noisy. Look at the gorgeous colors in that and what was the spice do you know?

(less is more, more or less) #2780

Oh, my. The low-carb is strong in this one. I’ve changed so many things in my palette, but not that one. I save my cartilage for the broth-making.