What did you Keto today? Part Deux!

(Running from stupidity) #823

It’s the WAY it’s made, not the ingredients!

(Hyperbole- best thing in the universe!) #824

Ah! There must be a secret parabolic instrument deftly weld by a master hand.

(Running from stupidity) #825

Shhhhhhh

(Candy Lind) #826

I’m with you; I learned to be a “dump cook” from my mom. You can’t do that with baking so much because of the chemistry you can mess up, but other things you can definitely get creative.

Most people don’t like 100% EVOO for mayo (it never bothered me, but … :crazy_face:) - try 1/2 (or all) light OO or avocado oil to let your other ingredients take center stage.

(Candy Lind) #827

He looks keto - all his clothes are too big!
:rofl::rofl::rofl:

(Candy Lind) #828

So go change it! I doubt @Daisy would be offended. Have some fun with it. After all, it was @richard who changed the “old” thread from “what did you eat today” to “what did you keto today” - you’d be following in a fine tradition. :wink:

(Mike W.) #829

Wife’s homemade pumpkin chili.

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(Ellen) #830

Super influencer, either I’m losing it or this has been retitled the squirrel!

(Doug) #831

SquirrelCook
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~2 years ago, in one of those places that’s like “The Bar at the End of the Universe.”

(Hyperbole- best thing in the universe!) #832

“Would you like to meet the meat?”

(Candy Lind) #833

I admit, I DID IT! I expected @dlc96_darren would’ve edited it again by now.

Does anyone know how fatty squirrel meat is? :thinking::rofl:

(Kirk) #834

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Brunch. After the housework was done, my semi-retired ass had some leftovers from last night and a couple eggs.

(Candy Lind) #835

Try Sukrin Gold. I like it, but of course it won’t caramelize if you need that. Lakanto also makes a brown sugar substitute. Maybe allulose and a tiny bit of molasses? @richard makes a caramel sauce with allulose.

(Diane) #837

Recipe?

(Bunny) #838

Those Mashed Pocauliflowers look too real! Lol

(Allie) #839

Wait, when did this turn from a sequel to a squirrel? :open_mouth::joy:

(Running from stupidity) #840

I think it was done with the stick blender, then I overexposed the shot a little to smooth it further :slight_smile:

And it STILL looks like a spelling error :slight_smile:

#841

How to make mustard.
Put 100g or so or mustard seeds into a glass or ceramic bowl.
Cover with vinegar.
Let the seeds soak for 24 hours or so. They will absorb the vinegar so you might need to cover them again.
Put them into a blender and wizz untill you have the texture you want. You might want to add some more vinegar.
Add salt.
Be VERY careful when you remove the lid - you don’t want to breathe in the strong fumes.
Dollop the mustard into glass jars. Put on the lid.
Let the mustard mature before you use it. If it is too new it will have a bitter flavour, but this fades.
Posh vinegar could make posh mustard.
Mustard in fancy jars with a red ribbon is the best Christmas present - and as cheap as chips.

(Allie) #842

Thanks @PatNotFat :heart:

(Diane) #843

Bookmarked for future experiments. Thanks!