ZC What did you eat today?

(Alex Dipego) #112

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so I moved my eating time to right before bed doing a 23/1 daily fast. Since it’s midnight and been a long workday most of the time I throw things in a wok and enjoy… So. I took brisket fat trimmings, calamari, pink salmon and eggs with a spicy Japanese mayo… Good night :grin:

(Roxanne) #113

What is tonnato sauce?

#114

A northern italian sauce, here is a version made by nom nom paleo that’s pretty good

http://nomnompaleo.com/post/51555264490/tonnato-sauce

(Roxanne) #115

Thanks…it sounds…ummm…interesting! Does it taste very tuna-ie?

#116

It tastes like a tangy, rich sauce…sort of like the cross between a vinagrette and hollandaise.

#117

Burrata with crispy bacon

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#118

Shrimp and filet with sautéed spinach and mushrooms (Kerry Gold grass fed butter)

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#119

A cheese plate, from a local cheesemaker, family-run business, who raise their own grass fed pastured cows, and make the cheeses they sell in their shop located at their farm.

In the four glass containers, starting at top and going clockwise, Gouda with hot paprika, cumin seed, mustard seed and wild nettles. Bottom slices left to right, Swiss, emmental and muenster.

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#120

Paneer cheese fried in ghee, with homemade creme fraiche dipping sauce.

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(Cathie Condon) #121

I just had Burrata for the first time. After a lifetime of not caring for cheese. It was great and loved the mildness.

#122

Awesome! Glad to know you gave it an adventurous go!

(Oded Shopen) #123

After two days of stuck on tuna salad and eggs, treated myself to shawarma today. Man this stuff never gets old. It’s like the bacon alternative if you’re Jewish! :grinning:

(Roxanne) #124

Hey @Fiorella, how did your first homemade creme fraiche turn out? Looks good!

#125

I had to go look it up to see what it is! Sounds/looks good!

I just started eating cheese last year. Enjoying some Finlandia imported Havarti this week…not local farm fresh or home made, but…the price was right. :slight_smile: (On sale $1.49 for 8.8 ounce wheel)

#126

The creme fraiche turned out very good!

Here’s what I did. I put it in very warm (almost hot) tap water, and placed in oven that was turned on for only 15 minutes. Left it in oven, turned off, over night to sit in residual heat. I had a towel on bottom of jars to protect them from touching hot metal. I used recycled pickle and olive jars

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Then next day I removed jars from water bath, placed them in a cupboard, block out light and coldest part of the kitchen, and they sat there one day. This is what they looked like…soft peak formed, and nice sour tasting creme

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Then I put them in the fridge and the creme became very very stiff

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It is delicious! I will never buy sour cream or creme fraiche ever…this is a much better product, tastier and a whole lot cheaper!

#127

Wow! There is no end to your amazing food photos! I am not even hungry, but i could just reach into the monitor and taste that creme fraiche! :slight_smile:

(Roxanne) #128

Woohoo, I’m glad it working for you, it’s really quite easy if you have the patience to let it culture. At first I was afraid it would spoil if I left it unrefrigerated too long, but now I know if it doesn’t thicken, just leave it out longer!

#129

Excellent thickness which I love. What did you start with? Pasteurized cream?

#130

I started with pasteurized HWC, and store bought sour cream as starter.

Used the quantities per @MableSyrup shown below

#131

Thanks! Your method in the oven seems pretty easy. I’ll give it a try!