What did you Keto today?

[hedleylo]

Can’t get enough.

[Baytowvin]

Fried pork belly with my first attempt at @Rachelg’s Bacon-hollandaise sauce. Clearly I need more practice with the double boiler. But the fatty scrambled egg yolks you see here were DELICIOUS.

[Bruno77]

Low carb spaghetti squash chicken parm. I ran out of mozzarella so I used some cheddar too.

The chicken is breaded with almond flower, grated parm, and spices. Fry it up place it onthe spaghetti squash, layer some rao sauce on top then coat in cheese…mmmmmm so good. About 45-47 carbs whole dish… about 35net carbs…so so good. This was a first time dish for me. I will be making this again

[Happyheart]

Looks wonderful! I had grilled ribeye tonight also, and just melted some butter on it after it came off. I love steak!
Keto is so Boring.

[Ernest]

I’m not at home, nowhere near a kitchen but I still pulled this plate off. Excuses, not from me…

[Baytowvin]

Okay, the avocado is easy. I know you travel with your sous vide, so the meat is easy. How the hell did you fry the eggs?

[juice]

12-hour sous vide 300g porterhouse steak (w diane sauce) with cauliflower and broccoli cheesy bake with pan-fried bok choi. Close on 15 g, but lunch was almost zero and no brekky.

[Ernest]

That’s where an induction thingamajig comes in…shhhhhh

[AprilS]

First try with miracle noodles

Cheddar brats

Mac n’ Cheese with Brats

[juice]

Oh, I think “porterhouse” when translated to US is “NY strip”?

[daddyoh]

Porterhouse and NY Strip are slightly different. But a porterhouse has a NY strip as part of it.

Porterhouses vs. T-Bones: The Difference - Steak University

One side of the bone is a NY strip , second only, perhaps, to the rib-eye in terms of beef quality. On the other side is a tenderloin filet : extra-lean, and super tender.

I used to eat a porterhouse once a month in grad school when I got my paycheck. Every other day I had rama noodles. That was when rama had a lot of trans-fat in them.

KCKO

[juice]

Yeah, I get that, which Is why I was explaining what our porterhouse is in US terms, once I realised I hadn’t explained it in the original post.

[daddyoh]

It’s all good. I’m just being a little pedantic. I take meat a bit seriously.

[The_Keto_Cockney]

Warm salad with, wilted spinach, bacon, chicken, Gorgonzola, shallot, bell pepper, lettuce, tomato, garlic stuffed green olives, dressed in my very own vinaigrette Warmed in a pan of smoked garlic butter.

[juice]

Yes, me too, thus the clarification so all the furriners knew what I was actually talking about rather than what it looked like

[DoggieMom]

Yes I did I still think you should put a few books together

[Baytowvin]

Porterhouse and NY Strip are slightly different. But a porterhouse has a NY strip as part of it.

Yes…yes it does

[Keto6468]

So lovey and colorful! Fatty and delicious. Veggie add the color my eyes need.

K

[clackley]

I believe you really need the vinegar to activate the baking soda. Without it, you buns will be quite flat. Maybe add a seasoning like onion powder to disguise the taste?

[Callisto]

I realize this is way off-topic (which I seem to be good at), but it’s so funny you guys are talking about this, because I literally just finished listening to an Audible recording, free right now for members, of Michael Lewis’ “The Coming Storm”. It’s really good, learned more about the NWS than I ever knew I wanted to know. You guys would like it. Among other things, he makes a strong case for getting weather info straight from the NWS.