What Did You Keto Today? Part IV

[David_Stilley]

@Meerkatsandy Aging in vacuum packs is good too, I’ve never smelt the beef when I open the fridge even drying six at a time. You lose water content drying and the dry steaks get a better crusty seer on them. I’ve never weighed before and after but 30% loss in weight is normal…kind of like keto shedding the excess water retained in the tissue…Hmmmm I’ve never done 10 days vacuum sealed, only 5-6.

[CrackerJax]

beautiful afternoon in Santa Cruz!

Your outside space looks lovely (and ya thighs)! Have you solved your gopher problem?

Your steak also looks lovely! I always season liberally with salt and pepper an hour before I cook it. It helps to dry the surface and give a good crust!

[Meerkatsandy]

I have issues with open containers/bowls of food and partially or sloppily wrapped foods… I couldn’t dry age steaks in my fridge, I wouldn’t be able to sleep knowing that there is a piece of meat out in the open

[KetoSnaps]

Your outside space looks lovely (and ya thighs)!

I can’t believe I fell for this!
Yes I scrolled up for a glimpse of David’s thighs!
#embarrassednow

Here’s lunch: home-made butter-fried paneer atop some pesto, broccoli, cheese and cauliflower soup. It was delicious!

[CrackerJax]

scrolled up for a glimpse of David’s thighs!

#suchatart

Lunch was inspired by @KetoSnaps ! After seeing the mackerel pate on ‘toast’ …

Sardines on wholemeal toast! (Flaxseed and sesame seeds)

That paneer looks amazing!

[CrackerJax]

you were a spunk!!! . I wish i had been an adult in the 70s.

Why, thank you hunni! . The trouble with that is that you would now be in your 60s and not gorgeous in your 20s!

[KetoSnaps]

#suchatart

Sardines on wholemeal toast! (Flaxseed and sesame seeds)

Yummy!

That paneer looks amazing!

Thanks! It was 2pts whole milk, brought to the boil, then a mix of 4tbsp ACV and 4tbsp water mixed in. Stir until it separates, strain in a cheesecloth-lined colander, wrap up and weigh down with something.

Have had it 3 ways now - tossed in spices and fried in butter, tossed in pesto and fried in butter, and, well, just fried in butter…

Yield isn’t massive (those 8 triangles were half a 2pt batch) but hey ho.

[Janie]

[Bubby1]

@CrackerJax Hahaha your so sweet, I’m 32 this year. Getting there.

[CrackerJax]

I did my fortnightly shop yesterday, and just had to have a ribeye steak dinner!

With roasted shallot, tomatoes and asparagus, and mushrooms fried in butter!
Bloody Marvellous

[KetoSnaps]

Morning! Looks amazing, @Crackerjax!

Here’s a snap of yesterday’s pork belly feast.

I missed this place yesterday! Big thanks to whoever fixed the server error overnight!

[Shortstuff]

Scrambled eggs and sauerkraut for breakfast because I felt like it

If anyone is interested, the two eggs on the left are fertilised while the other three aren’t.

[Ruina]

Cold lamb for dinner. It ain’t pretty, but I like it. The fat is really neutral (Sometimes I like lamb fat, sometimes I don’t. Having it cold seems to be the best way.) And the gelatinised juice from the bottom of the dish mixed in. Also good cold.

[CandyLindTX]

@David_Stilley @Jody22 & @CrackerJax such nice #FoodPorn to come back to after our “forced isolation.” Love those smoked thighs and ribeyes (hey, that rhymes!). I was eating leftovers (the last of that turkey and some deli meat on chaffles).

[CrackerJax]

Cold lamb for dinner.

Looks like it went well!

smoked thighs and ribeyes

Sounds like the beginnings of a theme tune to me!

[CandyLindTX]

Sounds like the beginnings of a theme tune to me!

I’m thinking a takeoff on “My Favorite Things!” LOL

[Beachbum]

What a lot of folks don’t know us that brown discolored steak that’s not bright red anymore and maybe even grayish on the surface is that it’s better than the bright red fresh cut steaks. The very finest steak houses age their beef in the refrigerator and sometimes they dry age it quite a lot even to the point that some mold is starting on the surface. When you buy beef it’s the juice in the package that starts going funky.

They certainly do dry or wet age their meat at finer steak houses, but this was no steak house. This is my little meat market that has an odd odor… I wouldn’t trust How they put their meat away for the night.
I also find that when the fat starts to turn, the meat smells funny…Cut off the old fat and the steak is usually good to go.
BTW, which do you prefer? Dry aged or wet aged?
I had some lamb chops about 5 years ago that were wet aged and what it did to the texture of the meat did not appeal to me.
I like to buy a whole ribeye loin and put it in the fridge on a rack… cut off the ends… one at a time to eat… the last piece in there usually has been in the fridge for a good 14-15 days… perfectly aged.

[Beachbum]

Those hot dogs look utterly amazing!

[Meerkatsandy]

Leftovers - ham&eggs^2, horse franks and yesterday’s wild boar+deer+beef goulash.

[Jody22]

Friday OMAD:

3 x 1/3lb [GF/F 70/30] patties on cheese wraps w/ homemade mayo and can of Heart of Palm.