When you try liver, marinade it in heavy cream first, and then do not overcook it! If you overcook it, it gets that dry livery taste. If you use the heavy cream marinade and cook it quickly on both sides like a thin steak, it tastes great. And fried onion goes superbly with it, adds a little sweetness.
What Did You Keto Today? Part IV
islandlight
(Laurie)
#3088
Thank you, @velvet . I thought this would work in theory, but I haven’t tried it. This will give me an excuse to buy a liter of cream. 
Digital_Dave
#3089
Mid-day break from the woods to grab a bite, and then take the Wife back in for the evening.
Though I’ve never tried it myself, I’ve heard of this many times too. But I’ve never had an issue with the taste of liver personally, but still might give it a try one day just to see how it comes out.
velvet
#3090
Juicier and mellow. But most of the time people just overcook it. The thin slices of onion take longer than the liver.
Digital_Dave
#3091
Quick Dinner… Cheese Burger w/ Sour Cream, Stuffed Ham, Cheese, Deviled Eggs & Cauli-Egg Salad
CandyLindTX
(Candy Lind)
#3092
If you had to remember a picture, I’m glad it was the tri-tip! 
I make sure to ask for omelettes with shell eggs at ANY restaurant; it’s not just Denny’s that uses fillers to make them fluffy. IHOP is infamous for it.
You need an excuse to buy cream?? 
We just bought 4 quarts at Costco yesterday in preparation for returning to the road tomorrow (already had 2 at home; never leave with less than six. We use it in our coffee.). We’ll also have 5 pounds of pocket bacon and as many chaffles as we can fit in the fridge. It’s gonna be a long day.
We’ve been busy as a one-legged man in a butt-kicking contest all week! Sorry I didn’t get a picture of our lovely Thanksgiving bacon-wrapped turkey, bacon Brussels au gratin, cauli-rice with Kerrygold (didn’t bother with the mash), and chocolate fudge cake. My excuse is I was too tired because I made fudge cakes for all my godchildren & their parents. There was cocoa EVERYWHERE. 
islandlight
(Laurie)
#3093
Keeping enough cream on hand to satisfy my addiction was like a part-time job, so I just don’t buy it any more. Once every few months I get a restaurant coffee with triple cream, and I enjoy it so much, even though it’s usually only 10% cream.
NelleG
(Bacon for the Win)
#3094
full disclosure…husband made this. But I will gladly help him eat it! Dry rubs on spatchcocked chicken and a different one on each rack of ribs.
Janie
(Jane)
#3097
Fried shrimp using the lupin flour/protein powder combo @kyarn posted. Yummy. The breading stuck to the second batch better - no idea why.
I experimented with some hush puppies but need a bit more tweaking
weedrea
(Andrea)
#3098
Made some Eggnog this weekend. Oh my! Keto treat found! I stay in Scotland and so I barely knew of Eggnog beyond the super-sweet additive to my Starbucks coffee. But proper eggnog. OMG!!! It’s supposed to age for at least 2 weeks. I’m not sure how much will last that long…or how much better it can actually get but hubby and me are already 1/3rd through it. I’m already planning to make another batch.
8 egg yokes
900ml in total double cream, lactose-free milk and a little water
~140g Natvia
2 cups of booze (bourbon, whisky and rum)
Pinch of salt
I’m going to eat nothing else this holiday season! 
islandlight
(Laurie)
#3099
I never heard of having to age eggnog. Go ahead and drink it all! I know I would.
NelleG
(Bacon for the Win)
#3100
ridiculously good. Hard to only eat a few but I want them around for more than a day!
Janie
(Jane)
#3101
Just wanted to add to in case someone else wanted to try this. I scramble an egg and add half and half to it to make a liquid dip. Other bowl is half lupin flour, half unflavored protein powder with a generous addition of smoky paprika, garlic salt and pepper.
I dredge the chicken/shrimp through the dry mix, dip into the egg/milk mix and back again through the dry to batter the meat. I have a deep fryer I changed out the canola oil (pre keto and totally ignorant) for lard.
Batter for shrimp,fish etc;
Digital_Dave
#3102
Dinner… Dungeness Crabs, Haddock and some Shrimp. Butter and Tea standard on the side…
weedrea
(Andrea)
#3103
The recipe said it was good after a fortnight…but could last as long as a year! We’ll see if we make it to a fortnight first!
Digital_Dave
#3104
Lunch… Cheese & Summer Sausage, two Dungeness leftover from last night. Cream Soda Zevia.
