Do not attempt to resist gravity.
What did you Keto today?
fischersd
(Steve)
#6977
Heh…I started calling it “gravity” a few years back…as the more you have, the more susceptible you are to…
As for the daikon’s, 100g has 2.5g of carbs, but they reduce as they cook. Also pretty amazing how much water they give off as you mash them (showing, again, they’re like celery - almost entirely water). That was about 700g going in, (quick math makes that 17.5g), which I carved into 2 portions (should have been 3 portions, but I couldn’t help myself). So, either 6 or 9 grams of carbs per portion. No carbs added by the butter, HWC or mozzarella. (the HWC I use is 0 carbs)
But, they are a pretty damn awesome mashed potato alternative, I gotta say!! No radish flavour whatsoever.
Though, I did boil them for likely about 40 minutes (until fork tender) - 1" cubes initially.
Edit: Next time I’ll have to take a little more time to record just what the weights were at each stage, to see how much is lost during the cook. There will definitely be a next time. The mashed was 2/3’s of a big daikon. I’ve reserved the other third for another french fry experiment.
JustPeachy
(Sophie)
#6981
You have no one to blame but yourself. Go get a Sous Vide and bring new meaning to your life. 
rhltechie
(Mandy)
#6983
Lunch ribeye, creamed spinach (that I made a double batch of this week. Omg. It could be a meal) and avocado. All while listening to the keto dudes in the background. Definitely #ITlife
fischersd
(Steve)
#6985
A couple quarter chickens sous vide for 2 hours, then grilled to crisp up the skin (added Montreal Chicken Spice). Took the au jus, added in 100g of extra creamy blue cheese, 60g of mozzarella and 1/2 tsp of xanthan gum. Only used half of the sauce to cover 200g of cauliflower. May just have to drizzle that over broccoli tomorrow.
Edit: Weighed the chicken bones & gristle after - only consumed about 333g of meat and skin.
Alley
#6986
Grass feed left over Ossobuco, butter poached asparagus, and cheese in a beef fat cooked free range egg omelet. sorry no pictures
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#6987
Ernest has a photo rival. Nice.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#6988
Nice. I have a mad Sous Vide scientist experiment in mind that would work like this, only cook the chicken at sth like 165x8h to produce a tender and stringy product. Maybe 180x5h. Chicken pasta without weird add ins.
mtncntrykid
(Ron)
#6990
“But, they are a pretty damn awesome mashed potato alternative, I gotta say!! No radish flavour whatsoever.”
Steve wanted to thank you for this. I had the most fantastic mashed potatoes and gravy and also potato chips daikon style from your review here. You are right on and this is now my go to potato replacement.
Capnbob
(Rob)
#6991
Which is only 47g of protein (vs. 99.2g in the same weight of skin-on breast)… so not even protein heavy! Noice!
Capnbob
(Rob)
#6992
Not exactly dinner, though I have a 1/2oz baggie of macadamias if I need a little fat bomb during the ZornFast… still ticking along, still cursing @Ernest 
16oz of Hazlenuts (nut of the week) and 10 oz of Macadamias - all in 1/2oz baggies…
#baggieLife
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#6993
thanks so much
I got really lucky with the sunset shining through my window I have to admit…
CFLBob
(Central Florida Bob )
#6995
What to do with leftover brisket? (And with just the two of us, there’s always leftover brisket or any 'cue) Brisket pizza!
Fathead - type pizza. Mix of Mozzarella and smoked sharp cheddar. The sauce is a low carb recipe we got online, but didn’t like it. They used mustard in the sauce and it just wasn’t right. So if you make this, use your favorite sauce.