You just don’t know how to prepare it.
What did you Keto today?
Hapygirl
#10043
I dislike sardines (aka catfood) so if the taste is similar I probably won’t like them either
juice
(Running from stupidity)
#10046
I don’t even have PS installed on my machine!
(Lightroom (non-subscription) is where 99.9999% of the wrk is done, and if I need to do any heavy-duty stuff I use Affinity Photo, which is a one-time purchase model, and was only $70. Now I don’t do photos for money, I’m not paying Adobe subscription fees, ESPECIALLY not down here.)
dlc96_darren
#10047
My bad.
Let’s see that market sourced, heritage battery acid! I’ll bet it’s yummy! 
Hmm… I’m gonna have to check that out. 
juice
(Running from stupidity)
#10048
I source my sulfuric acid directly from the sulfuric acid mines!
Affinity is like an insanely cheap version of PS. I could also have used PS Elements, I suspect, but I wanted to give these guys some money as a reward for competing.
Keto6468
(Karen)
#10051
Far left is some smoked oysters, the other tin has some sardines in it, and the white container is some garlic herb Boursin which is a little Carby one carb per 2 tablespoons. Also had some cornichons not pictured.
Keto6468
(Karen)
#10053
I so miss potato salad. The type my dad made us made with miracle whip I know I know. And sweet pickle relish, or chopped sweet pickles, bit of onion. Wish there was someway that we can get sweet pickles without the sugar. Has anyone seen any sugar-free pickles?
Judy1437
(Blessed with butter )
#10054
We grew up on miracle whip too on fresh garden tomatoes. Don’t like it now. This was really good. I added some pork belly and it was even better.
Keto6468
(Karen)
#10055
I like miracle whip for some things and mayonnaise for others. I have found the there are some “mayonnaises” that are more like mayonnaise dressing‘s in that they have a sweet taste to them much like miracle whip. you can make mayonnaise into miracle whip by adding a bit of vinegar in a bit of Sweetener
Psychonrs
(Heather~KWOL for life!)
#10056
They make the real deal at Olive Garden, it’s a sausage, kale leaves, potato, spices onion, garlic…this version has cauliflower and man that stuff was delish!
juice
(Running from stupidity)
#10057
42-hour sous vide market-sourced rump steak finished on a smoking-hot pan in house-made Ghee, with a high-fat chilli-beef rissole and a mountain of fresh asparagus with garlic-infused-butter dressing
Rump is best at 24hr/54.5C, I reckon - however, I was supposed to have it for dinner last night but couldn’t be bothered eating, so it stayed in the sous vide and became lunch (this is my wife’s portion, I hate asparagus, especially mountains of it). It was still great, but a little more mealy than I’d prefer. (I’ve also left in the pan a little too long (again!) , as can be seen by the grey line next to the crust.
zeranity
#10058
I’ve seen spenda sugar free pickles. I thought about experimenting with a pickle jar and adding some swerve and see how it comes out. Potato salad is in my top 10 favorite food 
dlc96_darren
#10059
I literally have TEARS IN MY EYES!
Damn it, Mic. That looks SO GOOD! And I’ve got to go to bed. 
I’m gonna wake up hungry, dreaming about your “42-hour sous vide market-sourced rump steak”.
** SIDE NOTE **
This topic was automatically closed after reaching the maximum limit of 10000 replies.
Then why is there more than 10,000?
(That’s a good policy though, these threads can get pretty arduous.)
juice
(Running from stupidity)
#10060
My marketing is working [evil laugh]
We’ve got a few kilos of Porterhouse (NY Strip for the heathens) in the freezer, but from here on it’s going to be all rump, I reckon. Hard to beat, and this lot was only $10/kg.
DiMo
(Diane)
#10061
Mt Olive and Vlassic both make a no sugar added version of sweet pickle relish. I got my Mt Olive from Walmart.com (not available just now when I looked). I believe I’ve also seen these at netrition.com. Really good with grainy mustard on a polish dog.
