What did you Keto today? Part Deux!


(I Am The Egg Man ku-ku-kachoo) #1928

I’d call you Cheesecake Dave if there was one on every single plate you eat, but… the pickles….they’re freakin’ everywhere, man!
:rofl:
I love pickles, but I’m starting to think you’re a Vlasic Dill Shill.

Btw, I’m trying one of your cheesecakes this week for my birthday…is your Keto recipe polished and finalized?


(Troy) #1929

Interesting😄
Do you have or go with a certain amount for the homemade capsules


(Diane) #1930

Those sound very yummy!


(says mix it up! Let chaos reign!) #1931

Nice photo, Green-stick-like-thing Dave.


#1932


Crazy yum salad
(Karen) #1933

My husband’s Saab club annual brunch
Lobster tail, clams, sausage, bacon wrapped eggs, pork belly, melted butter

Flank steak, sour cream, deviled egg, smoked salmon (lox), sushi


#1934

Gouda omelette with Sriracha/Tabasco & Spam.

First time trying spam - not too shabby :yum:


(says mix it up! Let chaos reign!) #1935

Mmmm, that does resemble Hanger steak quite nicely. I do miss hanger steak.


(Carl Keller) #1936

What recipe you using for the garlic bread? Please.


(says mix it up! Let chaos reign!) #1937

It was just the fathead pizza dough recipe with stuff on top, basically :slight_smile:


(Carl Keller) #1938

Got it, thanks juice.


(says mix it up! Let chaos reign!) #1939

I think I mentioned it elsewhere, but bears repeating here - it was VERY crunchy. Needed something to make it rise just a little, I think.


#1940

I’ve heard of people adding baking powder to fathead dough with some success - could be worth a shot.


("Don't call it calories, call it food") #1941

Fried marinaded paneer. The best. Marinade in melted butter or ghee, a tsp of turmeric, a tsp of paprika, and a smidge of chili powder. Fry. Yummy!!!


#1942

Oh my :yum:


#1943

Yes ma’am, they do indeed get creamier the more they set up. (Most say to let them set up 8 hrs. to 3 days before serving.) I like mine very creamy, and if you slice and freeze them, they last quite a while, and you can pull them out and let them sit and thaw. Or you can it them like Ice Cream. :slight_smile:

Yeah, guess I can’t deny that. :smile: I do like them with my meals.

Yes ma’am, they are indeed. :slight_smile: I actually like mine with a little extra Mustard, which adds a nice flavor.

Ah… Caught that did ya! :smile:

Well, it’s about the time we usually eat, but I was wrapping up some more work outside and also put the Harley away for the season. - So by the time I got back in, I got the Duck in the Rotisserie a little later than I wanted. So we have a little more time to wait before we get to eat tonight. :pleading_face:


(Brennan) #1944

salmon and stir fried ginger garlic gai lon!


(Joanna Parszyk ) #1945

Looks fantastic!!!


(Kristin) #1946

Beef Barbacoa with pork skins. The beef b was premade - Del Real Foods brand. All good ingredients. I added some onions. It went really well with the pork skins. Not a bad meal for wanting a night off from cooking. My husband ate it with tortillas instead of fried pork skins.


(says mix it up! Let chaos reign!) #1947

Yeah, that was my suggestion too, but for about the first time ever, my wife wanted to do it exactly as per the recipe “to get a baseline.” Whenever I suggest that, it’s a dumb idea :slight_smile: