That’s the cheese that fell off the burger and got all crispy in the bacon fat.
What did you Keto today?
hedleylo
(Lonnie Hedley)
#8240
Made the savory bread again.
Forgot to take a pic of the beef before the eggs, but you get the idea.
How do you up the fats? Pour it over “bread” so it gets soaked up.
Miranda_1016
(Miranda )
#8243
gundy
(Gabriel G.)
#8245
Aloudnoise
(Christina)
#8246
Poached Salmon, mushroom tarragon cream sauce, asparagus with butter, and tomatoes. So yummy!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#8248
I don’t think SV will ever break it, within reason. At some point, you’ll denature some of the ingredients, but kept down at 131, should reheat without breaking until you’ve used it all.
Ernest
(Ernest)
#8249
That’s exactly right and I’ve proven that in real world.
I actually make the hollandaise sauce sous vide, drop the temp, blend it, put it back in the hot tub time machine until I’m ready to use it.
And that’s the beauty of having 3 - 5 sous vide circulators … no typo. LOL
ladylyssa
(Aimee Moisa)
#8250
You cant say “hot tub” without following it with “time machine” , can you? 
I do a similar thing when someone pauses after speaking a phrase ending with the word “but”. I have to say, “Dont call me that.” LOL
Ernest
(Ernest)
#8251
Oh no!! I have to say that whole thing otherwise it just doesn’t sound right. HAHAHA
hedleylo
(Lonnie Hedley)
#8252
If it’s not broke, don’t fix it. Crap, broke the second yolk cracking the egg into its butter bath.
And dessert.
Over 2000 calories in my last feast before I fast.
clackley
(Cathy)
#8255
Ground pork and ground bacon! Not my pic and wouldn’t eat that bun but the recipe was amazing. It is called ‘perfect pork burger’ and I think it is aptly named.! If I wanted a bun, I would use the dietdoctor’s bun recipe. It is very good for things like burgers.
