What did you Keto today?

#6956

Sort of like small potatoes, the sharpness cooks out of them,

(Mandy) #6957

I used this one

(E.O.) #6958

I tried thinly slicing them in replacing the dread spuds with them in hobo dinners (daikon slices, veggie of choice, beef + herbs of choice) cooked over a camp fire. They worked wonderfully! I’ve also taken red radishes and quartered them as a replacement for roasted spuds in things like corned-beef hash, stews, etc. and they work better. The daikon has a slightly weird texture but totally works. The red radish is awesome as long as it is hot. When it cools it also develops an odd texture. They DO NOT taste like radish.

(LeeAnn Brooks) #6959

I think somethings not right with this recipie. The chocolate layer and the peanut butter layer call for the exact same ingredients???

(TJ Borden) #6960

Only the chocolate layer gets the cocoa powder

(Mandy) #6961

@Anniegirl9 what @Baytowvin said :slight_smile:

(Jonathan Mecham) #6962

Awesome. Thanks!

(Ernest) #6963

Now THAT’S a proper fat bomb!!!

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(Candy Lind) #6964

LOVE roasted radishes in stews and such. When I make them, I do two big 1/2 sheet pans full and then divide and freeze.

(*Rusty* Instagram: @Rustyk61) #6965

Where did you find that Jewel?

(matt ) #6966

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Moraccan chicken, spaghetti squash with butter and chicken drippings and a super creamy spinach.

(Ernest) #6967

Wal-Mart, grass fed.

(Lauren) #6968

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These burgers were amazing…!

(Steve) #6969

Leftovers again. :slight_smile: Thawed & re-heated Caesar Parmesan Chicken, Steamed Broccoli, Daikon Radish Mashed smothered in the Caesar Parmesan sauce. :slight_smile:

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Edit: Yes, I realize it IS difficult to see the chicken underneath all of that gravity. Next time I’ll try to exercise a little restraint. :wink:

(Lonnie Hedley) #6970

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I call this grass fed ribeye in a pond of butter topped with an over easy egg.

(Ernest) #6971

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(Rob) #6972

I cannot repeat even with spoiler blur the full volume expletive that I emit when I see one of your pics while fasting. :face_with_symbols_over_mouth:

I know it’s my fault not yours but still :crazy_face:

When I’m not fasting, I only whisper the expletive out of pure jealousy because I don’t have a sous vide and can never get my infrequent ribeyes to look like that, inside or out. :confounded:

(Ernest) #6973

Hahaha!! I’m working on a grass fed beef chuck.
I’ll keep it as a surprise.

(Rob) #6974

Not that much of a surprise?? :thinking:

(Gabriel G.) #6975

Tell me about that mash… Is that a good way to go? How many carbs do you think we’re looking at?