What did you Keto today? Part Deux!

[Judy1437]

wonder if you can get them at the beach? Oregon beach monger.

[GodwinGoGo]

Meal 1 of 2 today. This is the bigger of the two.

Leftover tri tip roast, a few carrot chunks and a 3 egg cheese omelette.

[juice]

When you want Italian, but you can’t eat Italian: A perfectly-fried chicken sausage plays the supporting role here to four perfect parcels of zucchini ravioli, oozing passata and smothered in perfectly-crisped mozzarella with a touch of garden-fresh basil on top.

Edit three days later: I’m still annoyed by how crap this basil looks.

[JustPeachy]

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.

Holy Crap! This sounds like Fun!!! Can’t wait to give this a go. Couple of questions…
How long do you let it mature, weeks, months?
I guess since this is really just vinegar, it doesn’t require refrigeration, so it goes on the cupboard shelf?
I’m excited to shop for some posh vinegar! Have you found any flavors that work better than others?

And thanks for the tip on the fumes…I’ll have my gas mask ready!
eta: more Q’s

[Digital_Dave]

Had a refurbished meal tonight. Last night’s leftovers, and added some additions.

Salad, with the leftover Hamburger and Mushrooms, 3 Meatballs… and the add-ons were Pickles and Olives and a couple pieces of Bacon from this morning. … Then just made up some Jalapeno Peppers, by simply adding a little Rao’s sauce to each, Salt/Pepper, Oregano and mixed Cream Cheese and Mexican Cheese (Melted together in Microwave) and put a heaping on each and browned in the oven for 35 minutes.

[Elle79]

No photos but Mum just out of hospital & wanted Indian, so chicken tikka & saag paneer, and 150g of brie for dessert to get my fat up.

[JustPeachy]

No photos but Mum just out of hospital & wanted Indian, so chicken tikka & saag paneer, and 150g of brie for dessert to get my fat up.

Good on yer mum, 'cos who the hell doesn’t love a good curry!

[Elle79]

Well, she has korma so not sure that classes as good curry

[JustPeachy]

It’s all relative. And I don’t have the luxury here of “going out for a curry”. I have to make it myself which sucks usually, but I do my best.

[Elle79]

If I have time on a weekend I love making up a huge curry from scratch; even toasting & grinding my own spices but it is time consuming. Am sure yours are plenty tasty.

[PaulL]

Why would anyone say that keto is too restrictive if we can actually eat so many good stuff and feel good.

That’s the point of the “Boring Keto” sub-forum. Personally, I love hearing that this way of eating is unsustainable and will kill us. For one thing the logical inconsistency is hilarious, and I can always use a good laugh. For another thing, it’s carbohydrate that is boring and repeptitive; protein and fat come in so many glorious combinations that hearing that keto is “restrictive” just makes me think, “Good! Your not doing keto just means more for me!”

[Keto6468]

Chicken, nuts, celery, green onions, blue cheese dressing on lettuce.

[PaulL]

Shh! Be vewy quiet! I’m hunting wabbit! Ahahaha!

[MiKetoAF]

Hunk-o-beef sous vide, with Mike’s (soon to be) World Famous Creamy Horseradish sauce and roasted asparagus with truffle oil and salt.

[Gumby]

[PatNotFat]

It’s my standard Christmas present when poor!
I’d make it now so it’s got time to mature before the end of December. It’s certainly weeks.
Buy your mustard seeds by the kilo from an Indian food shop, so much cheaper. You could get white or brown mustard seeds.
Mine’s kept on a cold kitchen shelf.
Flavours … before keto it was a spoon of honey!

[Shortstuff]

Ground beef mixed cooked in butter with chilli flakes, with the remainder of yesterday’s home made turmeric mayo as my OMAD breakfast today, 7am

[JustPeachy]

I’d make it now so it’s got time to mature before the end of December. It’s certainly weeks.
Buy your mustard seeds by the kilo from an Indian food shop, so much cheaper. You could get white or brown mustard seeds.

Excellent tips! Oddly enough, there is an Indian Grocery here that I’ve been meaning to stop in, and today I just happen to be passing right by it. Perfect excuse to go now.

And I’m thinking along the lines of Dijon. We just finished a jar from Trader Joe’s last night and the ingredients are Water, mustard seeds, distilled vinegar, white wine, salt and citric acid…all of which I have except for a large qty of mustard seeds. This is gonna be fun!

[Daisy]

Funny for sure but probably a bit bemusing for people new to the forum. I think @dlc96_darren’s idea is better.

[Zenjen]

People are still under ‘‘spell’’ of the low fat diet, that they don’t want to learn new things and change their mind about food. Because of that they are full of excuses, like: keto gives you cholesterol, keto is too restictive, that much fat isn’t good for your body. But i’m sure that if they tried keto for 2 or 3 months that they would hate themselves for blindly eating and preparing high carb/ sugar meals to their children and demaging their health so long.