I bet you’ll use it more than the grill. It’s just way too versatile. It’s like one pot cooking 24/7. Imagine cooking eggs, bacon, steak and sides all at the same time and different temperature BUT using one pot…
What did you Keto today? Part Deux!
Digital_Dave
#7775
Yeah, I like Rotisserie Chicken and find it makes for an easy, tasty lunch. Especially since I don’t like going to fast-food places. Didn’t before Keto either. 
Yeah, I added a little extra today indeed. Goes well with Eggs.
I bet I will indeed. And yep, making Eggs, Bacon, Steak, etc. would definitely be on the menu. 
Dinner… Deviled Eggs, Olives, Pickles and Pepperoni. Then Sous Vide Top Sirloin, some BBQ Country Ribs from last night and some Broccoli.
David_Stilley
(Full Metal KETO AF)
#7776
Greek Meatballs with Broccolini and Indian Currykraut
Lamb Meatballs with a little Pizza Sauce Glaze topped with Parm and Cilantro. Lemon Butter Broccolini. Homemade Currykraut.
Acnickel
#7777
Made bbq country ribs with homemade keto bbq sauce. Not bad. The sauce tastes a little like baked beans. Keto coleslaw on the side. Pretty good except I should have shortened the cooking time a bit. I’ll know for next time
David_Stilley
(Full Metal KETO AF)
#7778
Falling off the bone is what you want with ribs, unless they got dry on you.
x-Dena-x
(Little Miss Scare-All)
#7780
Loooove Lindt. The 85% is totally good and a great chocolate fix for an addict such as myself.
x-Dena-x
(Little Miss Scare-All)
#7781
@dokit Those look chocolatey and goooooood.
@dlc96_darren Diggin’ your meats. The sausages look…painful.
Ruina
(Hyperbole- best thing in the universe!)
#7783
I cooked lamb for the first time today. I fried it with a little onion, salt and pepper. The meat was good! But I think I’ll try rendering the fat next time. It wasn’t bad, but too big of globs for me. I’m still a recovering vegetarian.
Acnickel
#7784
I decided to document my matcha making this morning. Traditionally it is made in a smallish bowl with a tiny scoop (1/4-1/2 a teaspoon) and then whisked with a bamboo whisk. Think Karate kid 2 when they go to Okinawa and the scene where they drink tea. Anyway, I digress…
I make it with a keurig and a battery powdered frother. I start with a heaping spoonful from a bamboo spoon I got from a matcha kit a long while ago. I broke the matcha bowl that came with it the second time I used it 
, now I use a standard coffee cup. I fill it 3/4 of the way up with hot water from my keurig. I have one of the older types with three choices and I use the largest size cup option. Then I whisk it up with my frother. I like to add a drop or two of vanilla or almond extract and some HWC (I like coconut milk too, almond milk is sort of blah in it but coconut milk goes really well). I whisk it up again. Sometimes I try to get it foamy like a Starbucks, but this morning I just want to drink it asap. Then I put an ice cube in so that I can drink it faster, lol. I drink it with a spoon to stir it up every so often as the matcha tends to settle after a bit and a mouthful of matcha powder is unpleasant in the morning.
Acnickel
#7785
I have that same problem with fat on meats, if it’s too globby I have to spit it out right away as I’m still having texture issues with some meat as a former vegetarian as well. I was pondering this the other night because I have developed an addiction to bacon, which is just flat globs of salty fat, and I love how it melts in your mouth. However, if I get a big gelatinous bite of steak I have to get it away from my mouth with great haste.
Ruina
(Hyperbole- best thing in the universe!)
#7786
Bacon is the gateway meat, and I don’t understand why any more than you do, for the same reasons.
dlc96_darren
#7787
I used to be the one that cut every bit of fat off my steak before I could eat it. Now I get disappointed if Lisa gives me the steak with less fat on it. I think part of the appeal now, is knowing how good it is for my body.
So when I have a cut with an extreme amount of fat, I’m careful to cut a bit of fat off and a equal portion of meat, to eat them together. I can pretty much swallow the fat whole and continue to chew on the meat.
But that lamb cut looks pretty challenging for an equal fat to muscle ratio.
Ruina
(Hyperbole- best thing in the universe!)
#7789
Yeah, I got part of the fat down that way, but It was beyond me to eat it all. And I know I missed some meat in the process.
I do remember though that when I was a kid, lamb was one of my favorite meats (ewe, that sounds gruesome) so I think it will be worth the effort to learn to cook it.
CrackerJax
('Jackie P')
#7790
I love crispy lamb fat, but you are right it has to be rendered well. Sometimes if I want my lamb a little rare I will cut it off with scissors and cook it separately. Otherwise I will get some fatty lamb cutlets and cook them slowly in the oven on a bed of onions (worth the carbs!) Until they are crispy. Breast of lamb works well like this too.
Lamb is my absolute favourite!
