Bullet proof cocoa for lunch and liver and bacon casserole for dinner!
What Did You Keto Today? Part IV
CrackerJax
('Jackie P')
#784
Digital_Dave
#785
@Equines_or_Food … David Stilley is absolutely correct. They actually cook, then Flash Freeze them to retain freshness, flavor, etc. As shown in the screenshot below… The consumer then just needs to heat them up. Which for me is basically steaming. I know some have told me they throw theirs in an oven and some even a Microwave, but I find these methods generally have a tendency to dry them out, where steaming helps keep them nice and moist. (But that’s my preference anyway) 
PS - If you haven’t tried Dungeness, it’s something to keep in mind. I personally prefer Dungeness over Snow, but also pick up Snow Crabs mainly since the Wife likes them more. (That’s not to say that I don’t eat them with her though! 
) But do like Dungeness better and find that sometimes Snow Crab can be overly Salty tasting. (Not a bad thing with Keto I know, but it’s sometimes too much) …Cheers
Digital_Dave
#786
Today’s OMAD … 6 - 4 scrambled eggs, 4 Bacon, 6 - 4 Sausage Patties, 3 - 2 Fried Spam. Eating window from 3 to 4pm. Also had an Almond Milk and a Root Beer Zevia. Handful of Peanuts.
The Girl’s actually got a third of my eggs, 2 Sausage Patties and 1 of the Spam. 
Shinita
#788
I barely had any meat and I just can’t get liver from proper sources so I did it again and bought simple chicken liver from a shop. I can handle that sometimes.
We need to figure out how to fry it (we will ask my SO’s Mom, she often do that, whole livers in lots of oil and it’s eaten cold on bread), it’s the second time we did it… And probably the first I used lots of lard. It was total chaos in the kitchen during the usual very long time it needed… Fat and liver went everywhere when some livers decided to explode… Oh well. I have multiple ideas to handle things in the future.
I ate 250g fried chicken liver with some fried onions (it’s below them in my favorite soup bowl), I can’t even imagine eating liver without onions, they are a set and 3 scrambled eggs (not shown in the picture). There were a few slices of cucumber too, fresh, juicy, perfect, I didn’t eat cucumber since ages. It wasn’t very easy but I ate them all and now I am super full, probably for almost a day. So I managed to do an OMAD today. I didn’t guess the macros yet but I doubt it was much food for my more than usually active day. I went shopping after 5 weeks and I had to walked to the car 90 minutes 
It’s fine, the sad thing is that I couldn’t use my preferred forest road due to the virus 
But it won’t last very long… And I can go out whenever I want, without mask, it’s not that bad.
I bought HWC again, quiche, I come! My SO is excited about it too. We never ate quiche. But I can use HWC for so many things! It makes my coffee wonderful.
Equines_or_Food
(What else is there to talk about?)
#789
Actually I’ve never seen/tried Dungeness crabs before your posts and then one of my clients (who lives in BC) had told me that this year she’d take make me to out on the water to “catch” some but with this whole corona thing, I didn’t go out to see her 
. If I ever do get the pleasure, you’ll see a pic on this thread for sure!
So, I can just purchase the legs at the grocery store and eat it cold like a tuna salad or I can quickly steam to eat it with garlic butter, correct?
Janie
(Jane)
#792
The first time I ever had Dungeness crab was on an Alaskan cruise. I can’t remember which stop it was but we booked a tour on a crab pot where they pulled up the crab pots for you. Somewhere I have a pic of me holding this large Dungeness crab by the legs and grinning.
Then after the boat ride we had lunch at the pier and it was all-you-can-eat Dungeness crab with butter!! O-M-G - it was amazing and I fell in love.
Digital_Dave
#793
Though they are pre-cooked before flash freezing and packaging, if I’m not mistaken, I believe they still recommend heating them? Just a minute… Ok, so I ran downstairs and took an photo of the information on the side of the Dungeness box. And yes, it states to heat all Crab products before serving.
Again, it mentions you can boil, steam, broil or bake them, but from all the years I’ve been eating them, steaming has always done the best in my opinion. Boiling seems to take away flavor, as it does for most things that are boiled and the others will work, just watch out not to allow them to dry out.
Can’t blame ya for that, Jane! 
… And, V even likes when I make Dungeness Deviled Crab with them. (Recipe in My Recipe Thread) It’s just hard to pick 4 to 6 for this and not eat any! That’s why I always make 1/2 dozen extra sometimes, so I get my fill and then have some for picking. 
velvet
#794
10 pounds of individually wrapped, deep frozen Salmon filets just arrived. Guess what’s for dinner tonight?
David_Stilley
(Full Metal KETO AF)
#797
Beautiful Friday Afternoon 
Steak & Kraut 
New York Steak with Homemade Chipotle 
Rub. I unpacked my sauerkraut batch, I got 8 liters and and sent some home with my son and my friend Kim. I have about 5 1/2 left. Should hold me for a bit but I’ll be starting another batch maybe this weekend. 
Paulene
(Paulene )
#799
I don’t have a sous vide contraption so thought I’d give my (cheap Kmart) slowcooker a whirl. I tested the temperature on ‘warm’, which was beyween 58 and 62 degrees celsius, depending on the thermometer. Tried a blade roast, cut into two 1kg chunks. Thought it may get overcooked but it turned out great! Tender and delicious. So impressed. I was so excited I forgot to take a photo 'til part way through devouring it 
.
anon24390425
#800
The brisket actually came out tender and juicy, unlike my last one which was inedible due to being harder than a brick.
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#801
David, do I understand correctly from this that you’ve seen Steven? 
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#802
Roasted some chicken thighs overnight in the slow cooker to make into a batch of coronation chicken for salady meals over the weekend. I set it on a timer so it would be cool enough to handle first thing.
Happily this provided me with the wherewithal for some bonus ‘chicken bacon’ which I crisped up with chipolatas and some bacon under the grill for this morning’s breakfast! Perfect!
(Since I started using a plug-in timeclock with my slow cooker I’ve been using it even more - it’s brilliant! I expect some come with automatic timers already fitted, these days - but my way works for me, so that’s fine!)
velvet
#804
Salmon filet with lots of butter and lemon, half a red bell pepper, one sprig of Bok Choy. And the ever present bacon (the salmon was placed on top of the bacon on the griddle pan of my indoor grill.I have this thing lately of placing bacon under a lot of things I cook. Always good results )