What Did You Keto Today? The Trilogy!

[KetoSnaps]

Ketoversary Breakfast!

Happy Ketoversary!

This morning I picked up two of these big boy rib-eyes at the farmers’ market - they were so massive we’ve shared the first one tonight (same again tomorrow!).

Seared it at a very high heat leaving it rare and tender inside. Served it with a sauce made with pan juices, white wine, mushrooms and local blue cheese, half a homegrown giant tomato and homegrown beans swamped in butter.

Best steak I’ve ever cooked!

Oh and there happened to be some chocolate mousse left from the other day. Oh well… it would be rude not to!

[Diygurl19]

A pound of farm fresh ground beef with broccoli and a few slices of soppresetta (can’t spell that) ! And sour cream.

[CandyLindTX]

Avocado Chaffle

Was avocado IN the Chaffle, or ON the Chaffle? I’m curious about what mods folks are doing with Chaffles.

[PortHardy]

what exactly is general tsao chicken taste like?

[PortHardy]

Perhaps Gopher stew could be on your menu as part of Carnivore

[PrimalBrian]

what exactly is general tsao chicken taste like?

The holy grail of sugar, fat, and salt…dark meat deep fried chicken covered in this heavenly (satanic?) sauce. It’s a chinese food sauce, and very popular in the U.S. (and unsurprisingly, people in China don’t eat it). It’s really the epitome of the worst combination (but yummiest tasting) sauce you could imagine. Sweet. Spicy. Savory.

[Janie]

Chaffle-mania continues!!

Chaffle Ruebens

[PortHardy]

that sounds really good!

[PortHardy]

Does anyone in here have a chaffle recipe that doesnt use mozza or hard cheeses? i just cant get on board with the taste of it when made sweet

[Digital_Dave]

Actually, it’s spelled General Tso’s, but my finger hit the ‘a’ key instead of the ‘s’ … But I have to concur with @PrimalBrian 's description. It is quite tasty, and probably my favorite Chinese Dish, only second to a well cooked Peking Duck. (But especially with the crispy skin, lettuce, tomato, scallions, Hoisin Sauce with the thin wraps they simply call Pancakes. … But if you’ve ever had Orange Chicken from a Chinese Restaurant, it’s similar in it’s makeup, though spicier and without the Orange flavor. (you can order it Hot or Mild) But it is some kind of good. … I haven’t had it for probably a year and half, since switching over to this WOE/WOL, but I have thought about it often though.

[PrimalBrian]

It is quite tasty

I literally remember where I was (my office) when I read David Kessler’s The End of Overeating, where he explained that sugar, fat, and salt (together) is pure gastronomic bliss, while simultaneously being systemic poison (in that combination). I didn’t know what he was getting at, but then he said something like, “You know that awesome feeling you get while eating General Tso’s chicken? You know that terrible feeling 2 hours later? That’s sugar, fat, and salt - all to the detriment of your longterm health.”

Very very powerful.

Kessler has identified sugar, fat, and salt as the major culprits of modern (American) food responsible for heightening our appetites, inducing overeating, and causing excessive weight gain. He describes how sugar, fat, and salt activate neurons involved in taste perception, reward, and conscious control of eating.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2752095/

[Digital_Dave]

Finally got to try the Keto-Bread today. The wife made some for Burgers tonight, and of course, the psyllium husk we had is one that makes the bread Purplish. (Which I knew some did) But it wasn’t that bad, even though I wasn’t into breads much before Keto. Added some Swiss Cheese, Mushrooms and Bacon, which made a nice Burger. Also had some Ham, Hard Salami, Pepperoni, Olives and Pickles.

Had to squish them down a little, since they were quite tall and round. But some Cheddar Cheese slices also found my plate while I was starting to eat.

[OldDoug]

1.06 kg / 2.33 lbs London Broil, Anaheim peppers, Colby cheese.

[KetoSnaps]

psyllium husk we had is one that makes the bread Purplish.

Wow I’d heard about this but had never seen pictures - gosh, that IS purple! All looks delicious though!

[CrackerJax]

@Ilana_Rose, have you ever tried this method with pork or lamb?

[Jamboribs]

Was avocado IN the Chaffle, or ON the Chaffle? I’m curious about what mods folks are doing with Chaffles.

I added avocado to the iron with a little garlic butter, then cheese, poured on the egg (I keep my beaten eggs in a pourable bottle). You could also mix everything up and scoop it on but it might be messy.

[Ilana_Rose]

have you ever tried this method with pork or lamb?

Not yet. But only because I’ve only started using it fairly recently and during that time I’ve been on a pure fatty beef/salt regime. I will definitely use it on both in the future.

[DiMo]

Leftover chaffle from breakfast topped with cream cheese and Everything Bagel seasoning.

[DiMo]

Happy ketoversary!!

(And wishing you many more… )

[CrackerJax]

Lunch at The Bent Arms.
Roasted tomato soup to start (quizzed the waitress, seems pretty safe)!

Rare roast beef, veg and a generous knob of butter

Coffee and cream to finish!