Last one is a fry technique… I think the fry size is important for the tenderness, as is the heat of the oil… 400* is pretty freaking hot.
I don’t mess with deep frying much, smell, mess… but I suppose I’d do that…
The one before the last… Jicama taco shell… I don’t have a deli slicer, but I do have a benriner mandolin, which is good for shaving things thin.
Sigh… double fry is how Belgians have made frites since potatoes came to Europe from the New World… Guy Fieri did not invent the technique. Donkey Sauce!
You’re WRONG, the Belgians learned the method from Guy. It was on an earlier series. Pubs, shantys, and shacks. He didn’t have the car yet (obviously), but he had a tricked out mule drawn cart.
I am glad you caught the sous / SPUD fail … but auto-CARROT still got one over on you. 
I am also seeing a pattern where your auto-correct seems to have a [not so] hidden vegetarian agenda!
We bought it all separately. Shrimp, lobster, muscles and calamari. They didn’t have an clams.
(And any mention of the Belgians brings to mind those all-conquering ales and beers for me. If I have given up past indulgences, then this is a tough one.)
Broke a fast yesterday with a couple of these - a co-worker wrapped young onions from his garden with cream cheese and pepperoni. A novel idea to me and destructively good.
I’m sorry if this has come up before but for me this is an exciting discovery. Today I was hoping to OMAD but somehow today I was starving. I happened upon an open bag of pecans and grabbed a handful and immediately felt guilty… mustn’t snack!! So then I spotted a pan that I’d fried a home made cheesy burger in butter yesterday. Chucked nuts in pan with a couple of rashers of bacon and an egg and it was heaven 
. Sorry no pics… to be honest it just looked like a greasy mess but I’m full as a tick.
Trader Joe’s has a seafood mix. Haven’t used it myself but Kristie Sullivan (YouTube’s “Cooking Keto with Kristie” and [more recently] dietdoctor.com) has used it before. She loves it! Don’t know if you have TJ’s where you live.
I do, & thanks! Been wanting to go get pork belly, but for just one item … now I have TWO! 
Eggs scrambled with olives, bacon, creamed spinach is watery (didn’t drain it - DOH! 
) but it tastes yummy.
OMG…Leffe Blonde was my favourite!!! It’s completely different actually in Belgium though…much more effervescent, like a champagne! 
And highly addictive. Almost seems like the alcohol percentage is higher there too. I had two of their biggest goblets of it and was getting a pretty good glow on. 
sniff
Soooo pretty! Love the composition.
