Where have you been all my life?

food
(Cjl Lansing) #1

What is your favorite food discovery since starting Keto?

For me it’s pickle juice! I’ve always loved pickles but limited them (too much sodium ya know LOL). Whenever I would open a bottle of vinegar the delicious smell made me want to take a big drink, but the reality never met my expectations. But pickle juice, oh my precious, precious pickle juice, you are everything I wanted vinegar to be and then some. Current favorite: Aldi Half Sours.

(Karen) #2

Oh how interesting I never thought about using it is straight vinegar. And cooking with it

(less is more, more or less) #3
  • How ridiculously easy and inexpensive making your own whipped cream is
  • How ridiculously easy and inexpensive making your own pork rind dipping sauce is, with sour cream and dry ranch powered ingredients
  • How I add tallow, lard or schmaltz to nearly every meal now, or it tastes “too dry.”
  • When ordering steak out; I always ask “I want your fattiest cut”
    Or, inversely
  • That I’ve reached a point where I no longer crave sweets, break or baked goods.
(Brian) #4

I would be stretching a little to say it was since going keto but it wasn’t all that long before that I discovered that I like green olive juice, the juice off of the jar of green olives, as an ingredient in deviled eggs. It’s quite salty but has some flavors that salt doesn’t bring that I really like. Maybe it reminds me of an old favorite, egg & olive salad. Interestingly, my wife doesn’t like olives (green or black), but she likes the juice from green olives in deviled eggs.

(Todd Allen) #5

Creaming cocoa powder into any fat.

(Doug) #6

Butter. Okay - yes, I’d taken a little bit of butter here and there and just eaten it, but it’s a different deal when you get out from under all the decades of anti-fat conditioning and sit down beside a nice big chunk of butter.

(Candy Lind) #7

Did you see @Judy1437’s bacon pickle slaw?? I love making slaw with pickle juice, but now I’m going to up my game by adding pickle and bacon, too!!

(Candy Lind) #8

And to answer the “where’ve you been” question … rack of lamb, and the re-entry of organ meats I was avoiding due to cholesterol worries (liver, heart, GIZZARDS!). :heart_eyes:

(Candy Lind) #9

You always make me :rofl::rofl::rofl: with your “butter love affair!”

(Todd Allen) #10

Especially if you let it warm to room temp and smoosh cocoa powder into it.

(John) #11

Unsweetened almond milk. 40 calories in a cup, 2g total carbs, tastes great, cheaper than cow milk.

#12

HWC! Straight. As clotting cream or Keto Ice cream. Can’t seem to get enough of it.

#13

Okay, I’ve got to try that! Sounds great!

(squirrel-kissing paper tamer) #14

This organic mayo I found (Sir Kensingtons). It’s just so tasty! I also love pickle juice, but I’ve been a life long pickle juice drinker.

#15

Fats

  • Butter
  • Ghee
  • Heavy cream
  • Olive oil
  • Avocado oil
  • Coconut oil
  • Lard
  • Tallow
  • Bacon fat

And, of course, the fat on steaks that I always used to trim off. Ordering fatty cuts over lean cuts. Craving fat.

Salt

  • Actually caring about salt, and not avoiding it!
  • Falling in love with pink himalayan salt.
  • Enjoying salt in my water.
  • Cooking a beautiful steak with little more than some fancy salt rubbed into it and loving the end result.
  • Fasting, and enjoying some nice chunks of salt on my tongue.

Random little things

  • Sardines in a tin swimming in olive oil. It still amuses me how they list the nutrition information “drained”. Yeah right…
  • Pork rinds and pork cracklings - remember them lightly as a kid where my wonderful dad would often cook some on the side while making a Sunday roast (I’m from the UK).
  • Biltong (mmmm, makes the jerky I used to buy - which is sugar-loaded - seem miserable in comparison)
(Eric - The patient needs to be patient!) #16

Going to try that tonight. Yummy!

(Deborah ) #17

Thanks for the idea! I love green olive juice, but never thought to add it to deviled eggs.

(Doug) #18

Todd, do you use any type of sweetener, or is it just unsweetened cocoa powder and butter?

(Todd Allen) #19

I used to always add sweetener. Now I often don’t, or just a little. I usually add a little salt. When I was using more sweetener I mostly used stevia. Lately if I want some sweetness I’ve just been adding a little fruit such as blueberries or strawberries. I go through fruit slowly and keep it in the freezer.

For fats I’ve used butter, HWC, sour cream, cream cheese, peanut butter, almond flour/butter, coconut flour/butter/oil, tahini, egg yolks, avocado and extra virgin olive oil. Often a mix of fats. And I often add whey protein concentrate, especially if I’m eating it as a meal.

(Daisy) #20

So trying this after my egg feast!