A friend purchased it and smoked it. I bought 10lbs of it from him for $1.40/lb. I also bought 5lbs of pulled pork smoked.
What did you Keto today?
rhltechie
(Mandy)
#7157
Managed to stick to keto on vacation. A small miracle for me. This was yummy and devoured by only me! They brought an entire friggin baguette with this board that I quickly boxed for my partner to eat later.
Alley
#7160
Our super market on the meat shelf has lots of offal, so lunch today was a nice liver (butter cooked) and a freshly ripened avocado
Alley
#7161
Nice to see the kidney, lung, heart, feet (sliced), bags of bones all out on full display
fischersd
(Steve)
#7162
First some wingsā¦nothing simpler (grilled on the BBQ), then rolled in Frankās.
Then I tried a daikon french fry experiment - I boiled them until they started fraying at the ends - about half an hour. These daikonās have been in the fridge (in water with a little vinegar to keep them from going skunky) for several days. I did the double-fry on them. Second fry was at 380F (smoke point of my Canola oil is 400F, so wasnāt going to push my luck). 
I must apologizeā¦I got distracted and didnāt take a pic of the fries. 
Hereās the statās on them though:
Pre-boil weight - 362g
Post-boil weight - 300g
Post-first-fry weight - 177g
Final weight - 96g
Now, given that Daikon Radish is supposed to have 2.5g Net Carbs per 100g, that means those 96g of fries have 9.05g of carbs.
Given that wikipedia says fast food french fries (on average) have 37g net carbs per 100g, thatās pretty good.
(Iām guessing that isnāt McDās - because didnāt someone say they put sugar into the mash that they use to make fries?)
In terms of how they turned out, they were nice, but they still had a little crispiness in the centre. I cut these thicker, so they wouldnāt be toothpicks by the time they came out of the frier. Before boiling, these were about 1/3" thick. Obviously, as Daikonās round, there was some variance. The thinner ones were crispier.
The flavour was quite nice.
I think @LeCheffre was bang on - you need 400F oil to do the Daikon Fries properly (saw that on another site).
This one is using peanut oil (which may be a bleached oil - ie. not healthy - if you can get cold pressed peanut oil, it shouldnāt be bad for you): https://yourlighterside.com/2013/03/daikon-fries/
These two recipes are using an oven, baking at 475F:
https://cookingontheweekends.com/spicy-roasted-daikon-french-fry-recipe/
https://nobunplease.com/crispy-daikon-fries/
ā¦experiments for another day.
Edit: Ah, crap, Canola oil (for the most part) is also a bleached oilā¦ARGH!!!
Good article on them here: https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
(but Iām not buying the bit about how the hexane remnants that they leave in arenāt harmful).
Anniegirl9
(LeeAnn Brooks)
#7163
gundy
(Gabriel G.)
#7164
Pho-ish broth with meatballs.
(Note to self: Donāt be tricked by the meatballs in the future. They have tapioca flour in them. While itās not too bad, I will have to check out other brands.)
Becky
(I want abs... olutely all the bacon)
#7165
I found the #EggChalupa on Instagramā¦ it is crispy and tasty with soft yolk oozing everywhere 
I made 3 and experimented with cheese: sharp cheddar was crisp non-greasy, mild cheddar was slightly crisp and greasy, blend sharp/mild was crisp and slightly greasy
Porkbellybella
#7166
Wait a minuteā¦I donāt need to buy the expensive cuts of steak 
for it to look like this?
Cailynq
(Cailyn Mc Cauley)
#7170
Diet Doctoer Keto Buns, 1 minute mayo, avocado, cheddar, grass fed beef burger, roasted garlic and tomato salsa.
Happy Memorial Day!
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#7171
I just ordered myself a sousvide with my loyalty points from our local supermarked. 
What is better than buying great kitchen ware? getting it for freeā¦ 
Excited to try it out next week. Ordering some back fat at the butcher to pimp up my lean ground meat. will sous vide them in twoos and freeze for a quick and perfect last minute dinner
(hope I get it right the first time) off to researchā¦
clackley
(Cathy)
#7173
Looks very good. Why not make your own meatballs. That way you control the ingredients and they really are very easy to make.
CandyLindTX
(Candy Lind)
#7174
I used to pack away half a rack of ribs with no problem. Now I donāt make it through two! (Thatās pulled off the bone to the left. Have to save it.) NSV!
