Nice! It’s shorts and t-shirt weather here, too.
I had chorizo sausages and eggs for supper. I had to keep telling my 9 y.o. to stop talking at the table so I could enjoy my food. I’ve found that too much conversation makes me less mindful during eating and I swear everything tastes better now so I want to enjoy it.
It’s about time for a steak, though. I haven’t had one in quite a while.
I’m a little stressed because I’m in the process of moving and just now went for a jar of almond butter and a spoon. I’m telling on myself and I’m going to stop now. Thank you for listening.
I love osso bucco but was short on produce.
I browned two salted and peppered shanks, about 10 mins per side, threw in a chopped shallot and a few smashed garlic cloves, maybe a tbsp of apple cider vinegar and some water into my pressure cooker. Let it do it’s thang for 30 mins and voila.
They were the best shanks I have ever had. The meat was soooo tender and CARAMELIZED. I dont even know what happened. Lol But I am gonna repeat it asap.
If anyone has insight on the caramelization phonemenon I would be delighted to hear it. @LeCheffre
If it’s caramelized, you had sugar in there. Maybe the ACV, maybe the shallot.
It’s maillard reaction from the searing. Proteins brown via maillard, carbs caramelize. Looks like you got a nice sear and then the shallot caramelized. Nice.
But are onions or shallots any more ‘carby’ or sugary after cooked like this? I have always wondered…
Nope. You’re just cooking the sugar in them and the ACV down and transforming it. You’re not violating the first law of thermodynamics. You haven’t created matter. But, you let it go too far, and you might burn it, which isn’t good.
Lol, no matter created 
yes twas almost burnt…but wasn’t burnt at all. Prob would be dicey to recreate…Thanks for your input!
Standard bacon and eggs for breakie and chicken, NuPasta, and mixed veg for dinner. The spaghetti sauce was a splurge at 10 carbs for a half cup. I could only eat half the pasta and 2/3 of the chicken and all the olive oil roasted veg before I was stuffed so will have leftovers tomorrow.
I believe shallots have the highest carbs (by quite a bit) of the onion family, I found this online just now
All values shown are for a half cup.
Green Onions / Scallions
It is the green “leaves” of this onion that are eaten. The bright green tops are used as decoration in soups, salads and vegetable dishes.
Total Carbs - 4g
Fiber - 1g
Net Carbs - 3g
Italian Red Onion
These colorful onions are often used in salads to add a lively color to them - either a ring or two laid on top, or diced red cubes are tossed over the top of the salad. Italian Reds can be sweet like a Vidalia or more mild. These are usually served raw in salads.
Total Carbs - 5g
Fiber - 1g
Net Carbs - 4g
Pearl Onion
Pearl onions are small, white onions that are often used in beef stews and other meat dishes. They have a mild flavor and are usually served whole, cooked in the sauce or juice of a dish.
Total Carbs - 5g
Fiber - 1g
Net Carbs - 4g
Shallots
Shallots are a sweeter style of onion. They provide a more delicate flavor.
Shallots Cooking and Substitutions
Total Carbs - 16.8g
Fiber - 0g
Net Carbs - 16.8g
Vidalia Onion
One of the most popular onions is a sweet variety first grown in Georgia. It was named after a city there that hosted a large Farmer’s Market. Vidalias are the style used in “blooming onions” and are usually used in this manner or in onion rings. A whole vidalia is usually around 1 cup.
Total Carbs - 5g
Fiber - 1g
Net Carbs - 4g
Yellow Onion
The staple in many traditional recipes, yellow onions are cut into cubes and plunked along with meat dishes. They’re used in soups and casseroles. They are usually not very flavorful but are quite inexpensive.
Total Carbs - 5g
Fiber - 1g
Net Carbs - 4g
Ya I’ve looked for some lower carb options but so much stuff that’s not available here. Usually for me I just make it from scratch so that’s lower carb too.
Same here. I haven’t used any veggies for a while (having pretty much gone carnivore), but early on I was using shallots instead of onions figuring it was better because they were smaller and I wasn’t using as much. Thanks @matt
Deep fried pork belly. Sous vide pork belly for about 12 hours at 68 degrees Celsius and then deep fried it for about 2 minutes to get a nice crispy crust. So yeah, it looks like my frydaddy will just be staying on the counter from now on.
