Circle of life. (The arrangement isn’t for aesthetic reasons. The grill is significantly hotter in the middle.)
Possibly excessive protein 
Yesterday:
And today:
What did you Keto today?
JustPeachy
(Sophie)
#7981
It’s work but it’s worth it. And I like to have a jar or two to give away. One of them always goes back to my farmer friend to complete the circle of love, if’n ya know what I mean. 
matt
(matt )
#7982
My friend makes cold pickles. Easier than canning and super crunchy. I am not a big pickle person so I cannot get into pros/cons vs canning.
MarvinGardens
(Rob)
#7983
Put the sous vide to some good use this past weekend. First up … some seriously thick pork chops and high fat cream spinach. Pork chops are easy to dry out. Cooked these according to the guide on seriouseats. After hitting 140 degrees I followed @LeCheffre s advice and dropped them briefly in an icewater bath before finishing on the grill. Grill was very hot but learned in sous vide weekend part 3 that grill needed to be hotter for searing.
Ended up being the best pork chops I’ve ever eaten. Seriously enjoyed by everyone who tried it. Its amazing how circulating hot water can turn $2.39 Costco thick cut pork chops into something that tastes so good and is so moist. The only way I’ve been able ot come close to keeping thick chops moist and relatively evenly cooked before was a combination of low temperature smoker and grill. I prefer the sous vide/grill results. Made at least one sous vide convert with the pork chops.
Next up was my first attempt at sous vide egg bites. first time using mason jars. I was very pleased they didn’t leak or explode in the hot water. Recipe was from the wellnessmama site and used eggs, heavy cream, cottage cheese, bacon, gruyere cheese, and the Colonels secret blend of herbs and spices… Made up 6 using 8 oz mason jars. Ate one of them. It was good but I’m not there yet.
Last up was a large Costco round steak/London Broil. No pictures … it was nothing fancy, but it did come out very tender. Finished on the grill … made it hotter than when pork chops were finished and saw where the grill temperature needed to be. Portioned out for future meals and vacuum sealed. I’ve found I enjoy round steak sous vide … have to doctor it up with butter and other things … but once again its a great budget piece of meat that sous vide makes better.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#7984
Pork chops: LeChef says: 135, not 140… shock, and then sear. You can build as much sear as you’d like, just keep flipping, and know you’re trading off some interior cooking. But by cooking to 135, you make a better pork chop, and you give yourself more margin on the sear. But, tbf, I don’t really like a hard sear on pork chops.
Eggbites: LeChef says: 185x25 minutes. By weight: 50% whole eggs, 50% dairy product (personal favorite is 50-50 heavy whipping cream and goat cheese, but any of: heavy cream, cottage cheese, goat cheese, cream cheese, milk will work). 2% by weight of salt. Whatever seasoning you want to add to that. Blend to smoothness, pour, and cook sous vide. If you want meats or additional cheese, add to the top after you remove from the bath, and reheat.
The secret to the egg bite is keeping the mix simple, and the liquid pretty constant. When you start adding dry cheeses and moist meats, you throw off the balance and the cooking time. Messes with the custard cooking and setting.
JustPeachy
(Sophie)
#7985
When I end up with a large quantity like that I do it for the shelf life. It’s really nice to open a jar in the dead of winter, but then I get off on things like that. 
runswithdogs
#7986
Deboned and choped the remainder of the spare ribs from last night, and fried, added some grilled padron peppers, cherry tomatoes and fresh cilantro , serves with cheddar, creme fresh, guacamole and chicharrones.
Elle79
(Ellen)
#7988
runswithdogs
#7989
Venison loin medalions wrapped in bacon, broccoli in mustard cheese sauce (marscapone and edam )
Fresh tomatoes, olives and grilled artichokes.
runswithdogs
#7991
About 2-3T butter in a pan, low heat, add dijon mustard to taste (2 heaped teaspoons give or take…)a pack of mascarpone (250g) and a pile of grated edam cheese … guess about 150-170g (im not big on messuring stuff when cooking 
)
Salt and pepper to taste. Give a stir every so often till melted & hot. Thats it. 
Alley
#7992
if you love wild game like I do, don’t move to a Caribbean island only wild game is road kill. However most import persons thinks the beef is bad, but it real is great has a wild game taste so all is not lost.
you venison looks a little over done for my personal taste other than that fantastic!!
runswithdogs
#7993
Venison was medium, the bacon on the outside (probably what your looking at) crispy.
One thing I have no problem getting ahold of here is game…oh and beef, and pork… and lamb…
fischersd
(Steve)
#7994
Smaller half of a 642g wing steak underneath all of that blue cheese sauce somewhere. 
Had to make an extra large portion of cauliflower to maximize blue cheese delivery. May just need to make another batch of sauce for the other, larger portion of the steak (methinks the steak au jus from the sous vide bag will help that along)
I breathe in the face (with my mighty blue cheese breath) of anyone who dares to say we must not eat anything white!! (say that with a French accent) 