Chicken hearts. I had them for the first time at a Brazilian steakhouse and had to try to make them at home. Since it’s my first time, I just cooked them in butter and seasoned with some salt, pepper, garlic, and a little chili powder. DELICIOUS. Next time I’ll try deep frying them. There’s no way my wife will ever try them, and I’m not going to push the issue, because that means they’re all mine.
What did you Keto today?
CandyLindTX
(Candy Lind)
#5166
I think they might be right about the cruel thing! That looks more than slightly amazing. But your penchant for perfection is understandable, too.
Baytowvin
(TJ Borden)
#5168
We have a pretty good meat shop close to my home. We don’t have much for true “butchers” so it’s sometimes tough to get custom cuts (like untrimmed ribeyes), but this shop gets a lot of frozen goodies from their wholesale distributors, also where I get my chicken skin. I even picked up a pound of ground kangaroo meat on my last run. I should probably ask @richard what to do with that, because I have no idea. I just couldn’t NOT grab it when I saw it. The package of chicken hearts was just over a pound for about $2.
Thicktolean
(Mandy )
#5170
Marinated pork stir-fry… Pic done before taking all onion out(the Joys of living in a household that loves onion) 8 carb 11 fat 44 protein
Mamamair
(Marilee)
#5171
Black pepper smoked salmon with a poached egg, and enough hollandaise to make me full
Here is the hollandaise recipe. Purists, avert your eyes:
LizinLowell
(Liz )
#5176
CandyLindTX
(Candy Lind)
#5178
Obviously not all eaten yet, but they came out really pretty with the two different colors of seeds. The “shine” is from a spritz of avocado oil on the upper parchment when I rolled them, so it would be easy to remove for scoring. I am so happy with the results, that’s going to be SOP from now on.
OH … and four pounds of bacon baked and bagged for future meals. My bacon nectar container is FULL! Everything’s getting cooked in bacon nectar this week. 
I already got a request for the recipe, so:
I made it with the seasonings they suggested this time, but I’ve made them with just salt and pepper, and with a Tex-Mex mix (chili powder, garlic powder, onion powder, cumin) as well. A friend reduced the liquid and mixed in fresh salsa one time, and they had to cook a little longer but came out tasting great.
Rajseth
(Raj Seth)
#5179
When I make sauerkraut I give it a solid month of room temp fermentation. I just made a batch of pickles and put an entire head of cauliflower in there (but into florets). I seed new pickle jars with sauerkraut juice, and it is ready and full sour in 10 days. IME a week is just not enough time for fermentation
My hubby said, “I love the Keto diet.”
CandyLindTX
(Candy Lind)
#5183
This was an experiment.
I was still hungry after eating a pretty big meal. Drank a bunch of water and waited to see if the hungry devil would get off my shoulder. Nope, still hanging on. I’ve already had enough protein today - what do I do? Find a fat conveyance. I put 2.5T of Kerrygold butter down the middle of a couple of cabbage leaves, then put a T of mayo on for good measure. Wrap; eat. Experiment successful.
What's wrong with me?