What did you Keto today?

(A Tabitha Ann Swanks) #8840

Mind blown! I was just whining about not being able to have cheese dip.

#8841

Pulled out some Dungeness Crab and Snow Crab for lunch. Pulled out a few extra Dungeness for dinner use.

Dungeness Crab stuffed Mushrooms, with an extra patty, butter fried Salmon and some Ranch Deviled Eggs.

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#8842

LOVE Dungeness crab!!!

#8843

Me too. Snow Crab is ok, though usually very salty. I find Dungeness is meatier and I prefer them over Snow or Blue Crab.

#8844

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Ribeye cooked in cast iron and topped with Kerrygold. :yum:

#8845

Man, steaks just look so damn good when smothered in butter! :slight_smile:

(Karen) #8846

Lot of tomato

(Alec) #8847

Did it work out?

(Alec) #8848

I’ve been trying to figure out how best to eat the off cut bones and fat I can acquire cheaply at the supermarket. I tried roasting, but the meat was tough to get off the bone, and neither the fat nor meat seemed very tender or tasty.

So I have been (very) slow cooking them over 18hours in water. The meat and fat just falls off and tastes just wonderful, the bones separate beautifully, the broth creates a wonderful bone broth jelly with a fantastic fat layer on top that I then use for frying (usually bacon and eggs).

Can’t recommend this enough.

(Gabriel G.) #8849

Enjoyed my Happy Birthday ribeye tonight. Some mushroom and cream to up the fat.

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(Gabriel G.) #8850

I regret that this picture is so blurry :frowning:

(Gabriel G.) #8851

Pork butts. Smoked with lump charcoal and apple wood.

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Loving the new vacuum sealer.

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#8852

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Spinach & mushrooms topped with mozzarella, Avacado and pan fried salmon😊

(Diane) #8853

That’s a lovely plate!

#8854

My mouth is literally watering!

(Dave) #8855

What exactly is in the bacon wrap? Looks awesome!

(Ellie Baum) #8856

Protein pancakes and bacon. I used Crazy Richard’s protein powder EDIT : link to pancake recipe:

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#8857

Dungeness crab is my favorite, tie with Alaskan king crab! :smiley:

(Gabriel G.) #8858

I think my wife usually follows this recipe:

(Dave) #8859

Thanks. I’ll make these next weekend. Can’t wait.