That made me lol. Looks delish 
What did you Keto today?
Digital_Dave
#9181
Those ribs look really good. I need to find some rub and sauce for ours. We made some the other night, but just ate them as they were. But sauce is always nice on ribs. 
Man, there are some really good dishes posted in the past couple days! All you Keto-Cooks are rocking the plates!!! … I’m actually breaking a fast tonight myself, but for other reasons. But seeing all this wonderful food makes me look forward to it!
Tim_Adams
(Tim Adams)
#9183
side salad not picture worthy…
Ellie_Baum
(Ellie Baum)
#9185
My experience with frying cheese.
Three cheeses made for frying(ish). Quesco Fresco. Paneer. And Halloumi.
Raw sliced. Left to right: Quesco Fresco. Halloumi. Paneer.
In the frying pan (with butter)
Left to right: Quesco Fresco. Halloumi. Paneer.
Flip it
Left to right: Quesco Fresco. Halloumi. Paneer.
On a plate
Left to right: Quesco Fresco. Halloumi. Paneer.
Close up - Queso Fresco
Close up - Halloumi
Close up - Paneer
Taste test - Left to right: Paneer. Halloumi. Quesco Fresco.
All were delicious. Queso Fresco was very salty and melted the most. Paneer was probably the most mild flavor and was noticably not salty. Halloumi stayed together the best and had the most cheesy flavor. Reminded me of fresh cheese curds. It was also probably the highest quality cheese since I got it at whole foods.
Paneer and Queso Fresco were cows milk. Halloumi was sheep and goats milk
zeranity
#9186
Awesome, I have some queso fresco in my fridge but have never cooked it before, will fry some cheese up shortly!
Robert_Johnson
(Consensus is Politics)
#9188
When boredom sets in…
Any ideas? The ingredients are just as they look. Pepperoni stuffed olives with a slice of pickled jalapeño.
It needs something. Maybe I should spread some cream cheese on the pepperoni before rolling them? Perhaps shove toothpicks through the side, and onto a cube of cheddar? Followed of course by a cocktail onion?
Any ideas?
It looks like I’ll have plenty of sitting around to do in the next few days.
See the blue dot, in the bullseye? That’s me. 
gundy
(Gabriel G.)
#9189
Giant scallops. Sous vide at 122° for a few hours. Unbagged and padded dry. Heated the butter and garlic until it stopped sizzling (water was cooked out). Added the scallops for just long enough to get a little color. Sure, they’re nearly 100% protein, but they were rolling in a lot of buttery goodness.
Ruina
(Hyperbole- best thing in the universe!)
#9190
Definitely needs cheese of some sort. Stay safe!
Tim_Adams
(Tim Adams)
#9192
I wish you and your family the best. I grew up on the East coast and Hurricanes and Nor’ Easter’s are scary. Bunker down!
Robert_Johnson
(Consensus is Politics)
#9194
Thanks. Will do.
It’s not as bad as it looks, for where we are anyway. Pretty far inland. Just as long as it doesn’t stall over us and rain for two solid days again like Mathew did. We had some flooding, a couple of feet of water in the front yard, and just enough to come halfway up the stairs to our front porch. I’ve been paying close attention to projected movement, and rain totals, and wind directions. Looks like people on the cost are in big trouble. The European weather forecast (which seems to be the most accurate) projects a stall when the eye hits landfall, and then it hugs the coast going south. If it does that, I hope they all bugged out.
Take care everyone on the coast. Godspeed. Praying for you.
daddyoh
(Eric - The patient needs to be patient!)
#9195
@Keto_Chef_Rob Here is the recipe for the cheesecake. She did not put toppings on it. She said next time she would make the crust come up the sides. she used a small springform pan without baking paper. Worked perfectly. I used to make cheesecake back in the carb days and she wanted to impress me. She did.
Happyheart
(Wendy)
#9199
I’m eating Boston Market’s 3 piece dark chicken meal with some veggies. Just can’t figure out how to send the picture I took. 