Thank you, funny I wasn’t hungry after 7 days.
Chaffle on!
What Did You Keto Today? The Trilogy!
David_Stilley
(Full Metal KETO AF)
#7907
Back Home Breakfast
Bacon and Scrambled Eggs with Italian Sausage and Vermont Cheddar Cheese.
I’m home from a few days out of Santa Cruz, getting back to my usual routines and some new ones and feeling good about the future. 
CrackerJax
('Jackie P')
#7908
rock on Mr Stilley.
I have cooked all day long as friends are coming tomorrow. I have tasted beef bourguignon, celariac puree and cauliflower cheese. Blackberry mousse too.
Now it comes to it I really don’t know what, if anything, I want for dinner☺
Janie
(Jane)
#7910
@Jamboribs Woudl you be so kind as to post your sous vide pork belly method (time, temp, sear method) and the recipe for the chaffle? Those both look amazing!
Elle79
(Ellen)
#7911
Full on dirty keto for lunch, Greggs steak bake, got very odd looks when doing this to both of them.
Digital_Dave
#7912
Leaving work early today for an Eye Appointment this afternoon, so just cleaned out some of my stock here… Some Pepperoni, Pecans, Potted Meat (3 cans actually, not just the two shown) and a couple squares of Ghirardelli Intense Dark Chocolate. Also a Raspberry Bai.
ClareBear
(Steaks b4 cakes! 🥩🥂)
#7913
Jamboribs
(Steve)
#7914
I’m still working on this one but give it a go. I really like to hit it in a really hot pan in the finishing stage and serve with the sauce on the side. Adjust the sauce to your personal tastes.
170 for 9 hours is my go to for perfect belly. You can add what ever sauce you like.I will look at my notes and post the chaffle batter in the chaffle thread. Quick batter is the only way that I have been cooking chaffles lately.
I will be cooking both these recipes in various forms on my new Keto YouTube channel launching hopefully in March. We have been filming lots of good content in my outdoor kitchen in Florida for weekly shows. It’s my chance to give back to the community.
Keto Asian Pork Belly
170 degrees for 9 hours, started at 6:00 pork in cold water
2 pounds skinless pork belly
Marinade ingredients:
1/2 cup tamari sauce
1 tsp sesame oil
1 tsp chili pepper flakes
1/4 tsp fresh ground pepper
1 Tbsp xylitol or sugar substitute
3 cloves garlic minced
1” knob ginger minced
1 tsp Chinese 5 spice or the following spices:
1/4 tsp ground cinnamon
1/4 tsp anise seed
1/4 tsp fennel seed
A pinch of ground cloves
Reduction sauce ingredients:
Reserved bag juice from cooked pork belly
Tamari sauce or soya sauce
Rice wine vinegar
Sugar substitute
Sesame seeds
Fresh pepper
Directions
In a mixing bowl add all marinade ingredients and mix well.
Place pork belly into Foodsaver bag and pour in mixture.
Seal on moist setting, Massage the bag to distribute the marinade.
Refrigerate over night
Preheat sous vide to 170 and cook pork belly for 9 hours
Finishing
When finished cooking, you can plunge the warm bag into ice water to cool down, refrigerate and finish within 1-2 days or continue on to the finishing stage.
Pour the reserved bag juices in a small saucepan, bring to a simmer and reduce by half.
Doctor up the sauce; add a splash of rice wine vinegar, tamari, 1 tsp sugar substitute, 1 tsp of sesame seeds and fresh pepper, all to taste.
Place the pork belly fat side up and brush or baste the glaze sauce over surface.
Broil until brown and crispy looking.
Slice and serve with sauce.
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#7915
Thank you @daddyoh for quichespiration!
This is a crust of blanched cabbage leaves and sliced Gouda filled with onions, ham, parsley, Brie, eggs and cream.
Looking forward to the other half for lunch tomorrow!
Janie
(Jane)
#7916
Thanks! That’s a lot of ingredients for the sauce but I think I have most of them. Now just need to find a whole pork belly in BFE Arkansas. I’ve found it sliced (1” thick slices) so may try with that until I get to Ft Worth in my car and can bring it back.
I wonder what TSA would think of a slab of pork belly in my checked luggage? 
Digital_Dave
#7919
Paulene
(Paulene )
#7920
I get so frustrated peeling boiled eggs that are freshly laid by our free range hens that I actually go buy eggs from the shop for doing boiled eggs - they are older so peel real easy. Keep the fresh ones for frying.
David_Stilley
(Full Metal KETO AF)
#7922
Eating Beef like it’s a job! 
Okay, I screwed this one up a little, my normal grilling time left things closer to medium well than medium rare. It was a bit thinner but I didn’t notice because the bone was thick. Still not bad though. I just might need more to eat later…
Brennan
(Brennan)
#7923
Feast before the fast!
Last meal before my ~5 day EF. Cocao nib crusted pork chop with oven roasted Brussels sprouts and radishes drizzled with a raspberry balsamic reduction!