What did you Keto today?

[rustyk61]

How many people are you feeding?

[jeremystorie]

Just 4 I have plenty of left overs. Enough for me to have steak again tomorrow…and maybe the day after.

[rustyk61]

[Ernest]

Sous vide + work travel + keto = no worries

[Capnbob]

Weirdly, before I scrolled down I thought the ribeye fat trimmings on the grill were the cheesecake pieces…

[jeremystorie]

[miketo]

What’s the wrap made out of?

[Cailynq]

ditto

[Cailynq]

No pictures but today I had baby back ribswith cheddar bacon fat bomb.
Amen.

[moodytoady]

The wrap is made out of 250g of quark*, 60g of shredded cheese (I used Emmentaler) and 3 eggs. It’s spread on a baking sheet, baked for 15-20 min and comes out with a consistency somewhere between a thin pancake and a tortilla.
*Quark is a European fresh cheese, which is similar to cottage cheese, ricotta, fromage blanc or queso fresco, however, with more of a sturdy Greek yoghurt consistency. Lots of traditional and low carb recipes in Germany use quark to make creams, doughs and most famously it’s the basis for our cheese cake.

[CandyLindTX]

‘Splain this to me, Lucy! Portable sous vide? Are you driving (with a cooler) or flying? Intensely curious.

[Jackson]

Mini keto cake

[CandyLindTX]

I got 2 ribeyes today (through Amazon, so I couldn’t hand-pick) that are closely trimmed enough to make me teary-eyed. They do have lovely marbling …

[CandyLindTX]

Recipe? Link?

[Jackson]

My mom did them for me since she works with sugar as wedding s catering … but she used this both recipes and she designed them with gold paper ( edible)

[JustPeachy]

*Quark is a European fresh cheese, which is similar to cottage cheese, ricotta, fromage blanc or queso fresco, however, with more of a sturdy Greek yoghurt consistency. Lots of traditional and low carb recipes in Germany use quark to make creams, doughs and most famously it’s the basis for our cheese cake.

It’s also easy to make! I love that stuff!

[LeCheffre]

Joule is lightweight and could be used in a hotel sink. If you cooked to a Baldwin pasteurization time/temp, yer good from a food safety perspective.

[matt]

Fried chicken thigh with fried chicken skin rolls stuffed with ground beef, cauliflower, cheddar and spices. (I think). Also asparagus with “everything” seasoning and Parmesan cheese.

[Baytowvin]

In regards to @CandyLindTX’s question; Is that because it would basically be like canning at that point?

[LeCheffre]

Pasteurized is pretty much shelf stable, as long as you keep it below the autolysis zone.