Others a great idea making them into a wrap!!! I like the way you think!! And a cheese steak wrap would be amazing!!!
What did you Keto today?
Digital_Dave
#8921
Yep, I think a hot steak and cheese with some fried onions makes a nice wrap indeed! 
dlc96_darren
#8922
@Janie That looks wonderful. I love our sous vide! Never thought about making cheese though. May have to check that out. 
Lotuslaxmi
#8923
Bacon (in the bottom), goats cheese, mushrooms, spinach, and red pepper egg muffins.
Really simple. Mixed all the ingredients with 6 eggs. Divide into tins and bake on about 175c for 20 mins. Finnish with some sliced avacado on top, or even some grated cheeseš
Robert_Johnson
(Consensus is Politics)
#8924
A few weeks ago we started shopping in the Ft Bragg commissary again. We just couldnāt find what we wanted at Sams club, Walmart or food lion, et al, without making a special order.
By pure happenstance I saw a pork belly! It had been nearly 12 years since I had last had any pork belly. Which is odd, seeing as the wife is Korean, and doesnāt care much for American style foods. But she doesnāt care for pork much either. As it turns out pork belly is also extremely expensive in Korea. But weāre in North Carolina 
.
I stood there looking at it all googly eyed until she said āok, get itā.
16 pounds. $35. And worth every penny. I cut it into 8 pieces. And it didnāt last a week. I was the only one eating it. She asked how many calories it had, and she nearly had a fit when I looked it up. I was a bit shocked as well, over 3,000 calories for each piece they way made them. Yes, sheās still stuck on CICO. But she is trying keto, and really getting bummed that she isnāt losing weight like I did. But thereās reasons for that, that she doesnāt agree wi H me in. But she will once she seeās Iām eating over 3,000 a day and losing weight while she is eating 1,000 a day and holding fast.
Janie
(Jane)
#8925
How did you cook your pork belly? I have some I didnāt cure and want to roast it so the skin side is nice and crispy.
DiMo
(Diane)
#8926
Lunch was ham, very cheesy cauli-mash, and avocado sprinkled with Everything but the Bagel seasoning.
I had the same thing last night and it was so satisfying, I had it again today.
PatNotFat
#8928
A lamb steak cooked in olive oil and a sauce made from the cooking juices, feta cheese, some chopped preserved lemon and a little salty juice from the lemon jar.
Robert_Johnson
(Consensus is Politics)
#8929
I cut through the skin down into the fat, hence the squares. I did a short marinade on it, maybe an hour, using about half cup ACV, olive oil, maybe a teaspoon soy sauce, some minced garlic, lots of salt (2 teaspoons maybe) some adobo powder (maybe a teaspoon), about a 1/4 cup of dry pepper flakes.
Marinated meat down. Spooned marinade on top and forced the salt and pepper flakes into the slices between the fat. Let it sit for a while.
Used a very hot iron pan and put it in skin side down for about 3 minutes or so. Just until the skin got a nice browning. Turned the heat down to medium and flipped it over. Let it dear a bit. Checking about every minute, I didnāt want it to burn, but it will get a good seat in that first minute as the pan should have a lot of fat rendered out.
I like to balance the slab of belly on its side to sear the edges too. I donāt think you need to, but it gives it a nice look.
Pre-slicing through to the fat also makes it very easy to cut once cooked. Like cutting through the fatty part of a steak. Trying to cut through the skin can be dangerous if your knives arenāt sharp enough.
That was my lunch today. I was well satiated after maybe 90% of it. I did make a slightly larger piece than I usually do. That picture if after removing to rows of cubes in the center to check for doneness.
I tend to eat my pork slightly on the pink side. I know Iām walking a thin line there, but I honestly think that cook till all the pink is gone is a little overkill. I donāt know about internal temp to make it safe, I just cook it until I think itās good. But I would suggest getting it done within what makes you comfortably safe.
MiKetoAF
(Mike W.)
#8934
AnnM
#8935
The other half of my ribeye from last night. Heated it up and ate it all, including all the lovely fat. The ribeye was just shy of 1# so I cut it in half, about 7 oz each. 
Baytowvin
(TJ Borden)
#8936
Meatloaf with 3lbs of 73/27 ground beef and a pound of homemade bacon. I couldnāt find my loaf pan, so I did it in a casserole dish. It didnāt come out of the pan pretty, but it tasted good.
This little guy is waiting for a bite
Digital_Dave
#8938
Man, If you could have seen little images of bacon in his eyes, that image would be killer! He almost looks like heās silently thinking, mmmm, baconā¦
