Pork sirloin tip roast sous vide for 18 hours. The one that comes in the 4-pack (2lbs each) at Costco for about $15. Loving my sous vide, although I’m still trying to sell my wife on @carl’s medical equipment angle.
What did you Keto today?
hedleylo
(Lonnie Hedley)
#4601
Cast iron? No idea. Haha. 4 eggs, 2tbls HWC. Beat until frothy. Drop in a heated skillet. Toss in a stick of cheese split in two. It deflates quickly.
JustPeachy
(Sophie)
#4603
Our WalMart started carrying them (along with tongue 
and tripe 
) and I can get them (Ox Tails only) at Sam’s Club too.
Ellie_Baum
(Ellie Baum)
#4604
Rutabaga (Swede) hash. I used to eat that hash you get in a can all the time. It was a comfort food. One of the few things I sometimes miss. So I made a lower carb version.
I didn’t realize how much rutabaga I added at first. It was a bit too much for my desired nutritional profile and my preferences.
Onions, ground beef, chicken stock, dill, thyme, oregano, bell peppers, butter, salt. Lots of salt!
So I took some of the rutabaga out and I’m going to mix with butter and make rutabaga mash. And eat it with a big chunk of protein and cover it with fat
Rusthallbint
#4605
I do chicken skin crackling, baking paper over & under the salted skin, sandwich between 2 baking sheets, bake for about 20 mins in a hot oven. Yum!
Alexia
#4606
Went to the grocery today. Wasn’t looking for meat, but saw two lovely, smallish, and very fatty, well-marbled boneless ribeyes for a reasonable price. Bought them. Cooked one for lunch, and ate about half. It definitely lived up to it’s fatty promise.
I have always loved meat fat as the favorite part of a cut. While I have eaten it over the years, I felt bad. No more.
barefootbob
#4607
Funny, 6 months ago the thought of eating slices of Kerrygold butter wrapped in salami would have not crossed my mind.
Today, it was pretty damn tasty.
Alexia
#4610
In addition to the two obviously fatty steaks, also purchased an avocado, a bag of pork rinds (to make peanut butter bars), and psyllium powder (for keto bread). After I had put my goods on the conveyor belt, the skinny woman behind me looked at my foods, then at me, and must have thought ‘she doesn’t need all that fatty stuff’.
JustPeachy
(Sophie)
#4611
The only time I’ve ever had it is on Potted Meat which was tolerable but always gave me indigestion! The thought of having it any other way kinda turns my stomach… haha 
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#4612
A trick would be to beat the whites separately from the yolks, beat em to peaks, and then folks in the yolks and the HWC. Makes a “soufflé egg.”
Ernest
(Ernest)
#4615
That tripe is bleached. Not good.
Get unbleached tripe, now THAT is good eats.
CandyLindTX
(Candy Lind)
#4616
Put up my first batch of sauerkraut this afternoon. Can’t wait for it to be ready!
avocadosrule
#4617
