Tastes awesome...gonna let it marry overnight.
It's a lodge 5qt.
I'll post the exact recipe if anyone wants it.
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IronGAF Cookoff (hosted by OnkelC)
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Tastes awesome...gonna let it marry overnight.
It's a lodge 5qt.
I'll post the exact recipe if anyone wants it.
Maklershed
Member
I'd love a recipe.
I prefer steaks on a cast iron skillet to grilling but it will get smokey. 1:30 seconds per side on a red hot stove then 1:30 each side in a 500 degree oven. Med rare and perfect.
Also Go Bucks!!!
Wait until you delve into more of the many delcious foods of Korean cuisine! SO many. And there is also a stone pot version of bibimbap aka dol sot bibimbap. Its essentially the same as regular as far as ingredients go, but you will place it all in a stone pot. The rice will turn very nice and crispy; its amazing.
Huzzah I can finally post! Started doing Keto last month... Delicious Keto type food!
Bacon Wrapped Meatloaf Stuffed with Cheese
Plated for non-Keto follower
Made these today Sugar Free 0 Carb Gummies!
I didn't have proper candy molds so I just used an ice cube tray designed for water bottles. Ended up with about 80 pieces once I cut each length into sections.
Bacon Wrapped Meatloaf Stuffed with Cheese
Plated for non-Keto follower
Made these today Sugar Free 0 Carb Gummies!
I didn't have proper candy molds so I just used an ice cube tray designed for water bottles. Ended up with about 80 pieces once I cut each length into sections.
2 Packages Sugar free Jell-O Powder(10g packages - if using the larger 17g package only use one)
5 Pouches knox unflavoured gelatin
1/2 cup of cold water
Mix all ingredients in a saucepan
Heat over Medium-low heat until liquified and "smooth" - 3 to 5 minutes seemed to be plenty of time for this
Pour into whatever mold you are using
Put in freezer about 10 minutes
Unmold, Portion if required
Eat!
Worked it out on MFP to be about 180 calories and 48g protein per batch.
I think the flavour could be a little better on them. I might add some sort of flavoured extract or syrup to them next time.
Thx for this. Looks like I wasn't using enough basic gelatin.
http://teamdetermination.com/sweet-potato-chili/
Turned out great. I might add chicken or ground turkey next time to get the protein content up. Amazing post workout meal.
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Seen a lot of these, but yours looks like perfection. Hella of a nice weave.
ElectricThunder
Member
My last few for awhile kicks off with a BANG!
Crumble: Late July Dude Ranch Here and there, as with other things of the past, I'd wondered if I'd ever come across something comparable to, if not superior than, the Cool(er) Ranch of Dorito lore----This Is It.
Cheese: Harlech Somerdale I said DAMN! First off, it has an odd sort of texture such that at one moment you'll be handling it and it'll feel like a soft or semi-soft but before you know it---gives way to crumbly then back again. There's various herb bits in it I can't quite identify due to the masterful blending job they pulled off. It smells quite nice and melts pretty decently.
Where this goes off the rails into a strange and wondrous locale is in the oil, of which there is a fair bit indeed. THIS STUFF IS MAGIC! By that, for whatever insane reason the likes of which I can't fathom, the taste of it is herbaceous with the real shocker being that "it tastes" like some sort of enchanted, distilled essence of "great seafood".
I've had some just straight up tasty, sweet, etc oils out of these cheeses before these many months...but nothing at all like the strange reaction this one has...nothing about this makes any sense...
As such, paired great with the chips for amazing bursts of flavour one after another.
Otherwise, I had my first jam in several years this morning---Mango Raspberry with Lime Juice, Butter, and Rum from a local at the Farmer's Market. While I'm not used to how chunky it was, I'd probably have choked had it been more finely done on account of what would then be Stealth Mango Fibers as opposed to their more overt form---an interesting way to start this Saturday.
Crumble: Late July Dude Ranch Here and there, as with other things of the past, I'd wondered if I'd ever come across something comparable to, if not superior than, the Cool(er) Ranch of Dorito lore----This Is It.
Cheese: Harlech Somerdale I said DAMN! First off, it has an odd sort of texture such that at one moment you'll be handling it and it'll feel like a soft or semi-soft but before you know it---gives way to crumbly then back again. There's various herb bits in it I can't quite identify due to the masterful blending job they pulled off. It smells quite nice and melts pretty decently.
Where this goes off the rails into a strange and wondrous locale is in the oil, of which there is a fair bit indeed. THIS STUFF IS MAGIC! By that, for whatever insane reason the likes of which I can't fathom, the taste of it is herbaceous with the real shocker being that "it tastes" like some sort of enchanted, distilled essence of "great seafood".
I've had some just straight up tasty, sweet, etc oils out of these cheeses before these many months...but nothing at all like the strange reaction this one has...nothing about this makes any sense...
As such, paired great with the chips for amazing bursts of flavour one after another.
Otherwise, I had my first jam in several years this morning---Mango Raspberry with Lime Juice, Butter, and Rum from a local at the Farmer's Market. While I'm not used to how chunky it was, I'd probably have choked had it been more finely done on account of what would then be Stealth Mango Fibers as opposed to their more overt form---an interesting way to start this Saturday.
Can you post the recipe? Looks fantastic.
MisterNugNug
Member
I believe a high fat/low-carb diet.
ClovingWestbrook
Banned
Just cooked this steak. SOOOO good. I've eaten at quite a few steakhouses and honestly, this was as good as any of them. It pisses me off that I have paid $20-25 from the likes of Outback and other places and the steak couldn't touch this $10 steak that I made myself.
beelzebozo
Jealous Bastard
pasta creation my girlfriend and i concocted.
we called it "woodsman pasta" -- sauteed portabello, cherry tomato, kale, garlic, and linguine in a mornay sauce, with tons of fresh thyme and italian parsley. we improvised it, but it was totally delicious and a blast.
we called it "woodsman pasta" -- sauteed portabello, cherry tomato, kale, garlic, and linguine in a mornay sauce, with tons of fresh thyme and italian parsley. we improvised it, but it was totally delicious and a blast.
-Pyromaniac-
Member
That looks great beelz. Pasta dishes are best dishes.
A couple of people already answered this but more info can't hurt its a low carbohydrate, high fat, moderate protein diet. See http://www.reddit.com/help/faqs/keto and/or http://forum.bodybuilding.com/showthread.php?t=132598293 for more info regarding the science/thinking behind it.
http://cavemanketo.com/2012/02/09/bacon-mother-ing-explosion/ is the recipe I used as a starting point. I made a few changes, didn't grind my own meat, used 100% ground beef in the meat loaf itself, instead of making the internal bacon weave that is shown in the recipe I decided to spread 4 TBSP of sour cream on the inside of the meat loaf before I added the grated cheese and rolled it up. Next time I make it I'm pretty sure I will do a combo of ground beef and hot Italian sausage instead of just pure beef.
Cosmic Bus
pristine morning snow
This is what I do when I have free time at work:
Auron_Kale
Member
S'mores Cupcakes!
Just finished making these with my friends. We cheated with the frosting and used the marshmallow spread instead of making it from scratch. Everything else we made. Used some Hob-Nobs & graham crackers for the "crust".
Just finished making these with my friends. We cheated with the frosting and used the marshmallow spread instead of making it from scratch. Everything else we made. Used some Hob-Nobs & graham crackers for the "crust".
fried okra with orange tomatoes and fresh cayenne. Yes I have my game-face on when tossing.
green beans with preserved lemon (top left)
Great food! And love your tossing tecnique!
Tojiro 240mm kiritsuke and 120mm petty knife added to the lineup. My Global is almost obsolete except for the fact that I will still use it for tomatoes and citrus.
Love the knifes
Plated for non-Keto follower
Amazing!! Who doesnt love bacon?
Just cooked this steak. SOOOO good. I've eaten at quite a few steakhouses and honestly, this was as good as any of them. It pisses me off that I have paid $20-25 from the likes of Outback and other places and the steak couldn't touch this $10 steak that I made myself.
Now thats a steak!
This is what I do when I have free time at work:
Dat Cake...damm!!
S'mores Cupcakes!
Just finished making these with my friends. We cheated with the frosting and used the marshmallow spread instead of making it from scratch. Everything else we made. Used some Hob-Nobs & graham crackers for the "crust".
They look delicious!
This is what I do when I have free time at work:
beautiful. are those macarons? what's under the icing?
ElectricThunder
Member
So much delicious on this page---those Cookie Monsters!!
Just cooked this steak. SOOOO good. I've eaten at quite a few steakhouses and honestly, this was as good as any of them. It pisses me off that I have paid $20-25 from the likes of Outback and other places and the steak couldn't touch this $10 steak that I made myself.
I feel you on that! I hate ordering steak out because so many places cannot get it right!
cartoon_soldier
Member
The best steak I have had till date outside is at The Palm
I still need to try Ruth Chris, one of my foodie co-worker likes it a lot.
I still need to try Ruth Chris, one of my foodie co-worker likes it a lot.
Cosmic Bus
pristine morning snow
I usually try to use up extra things left from earlier special orders I've made, so the components can end up being a bit of a random assortment. This was a red velvet cake, whipped cream in between layers, vanilla bean buttercream, and berry macarons, so it went decently well together. The staff doesn't seem to care what we make and they'll just devour it no questions asked.
I'm still pretty bad at macarons, which is why there were so many spares, heh.
ClovingWestbrook
Banned
My family went to the Palm a number of years ago for New Years. I was so disappointed. To be fair, they were swamped but I had to have my steak redone. Though at the time, I ordered medium well which serves me right. I weep for all of those steaks that I ruined back in the day
My best would have to be at Envy Steakhouse in Las Vegas. Perfectly done, amazing taste!
I'm not the best cook, but here is some of the stuff I've made lately.
Chicken over rice. Topped with a poached egg and a parsley lemon butter sauce.
Seared steak.
Sticky sesame chicken with a balsamic glaze.
Pasta with homemade pesto and pistachios.
Grey Sole Piccata With Grapes And Capers
Chicken over rice. Topped with a poached egg and a parsley lemon butter sauce.
Seared steak.
Sticky sesame chicken with a balsamic glaze.
Pasta with homemade pesto and pistachios.
Grey Sole Piccata With Grapes And Capers
cartoon_soldier
Member
Umm...your food looks like an awesome chef's food.
RatskyWatsky
Hunky Nostradamus
Cookie Monster Cookies
Aww, these are so awesome! I love the googly eyes. ^__^
Sesame chicken recipe?
pleeease
Seconded.
Sesame chicken recipe?
pleeease
I kind of just winged it on the spot, but this is pretty much it.
http://bakedbree.com/honey-garlic-balsamic-chicken
- It's basically cook chicken. (make sure not to overcook it, it's gonna go in the pan again).
- Remove chicken from the pan
- Deglaze with chicken broth. Then add balsamic vinegar, honey, and garlic. Some recipes add lemon juice or orange zest or even brown sugar as well.
- Reduce that down till it gets thick.
- Add your chicken back in for a little bit with some sesame seeds.
- Eat
It's a really easy quick dinner recipe. Enjoy!
AngmarsKing701
Member
Sesame chicken recipe?
pleeease
That pesto pasta looks awesome too. Did you make the pesto yourself?
Yup. It was really good. Ridiculously easy to make too. I saw the recipe when watching "Lidia's Italy" on PBS. I'll paste it below.
http://lidiasitaly.com/recipes/detail/1074
AngmarsKing701
Member
Awesome. Thanks!
nakedsushi
Member
Cookie Monster Cookies
Ahahaha my favorite so far. So cute and so meta.
-Pyromaniac-
Member
How do you prepare salmon cheeks like the ones at sushi places?
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Like that?
That's the collar not the cheek.
I've done it before but don't follow a recipe, a quick search on Tastespotting for "collar" provided me with this: http://honest-food.net/2012/07/24/salmon-collar-recipe/
Oh, I can't really tell. I've only had it maybe twice before at a sushi place. What's the difference between the collar and cheek?
"A" is where the cheek meat is, your collar may or may not come with it since if the cheek is prized by itself fishmongers may remove it to sell separately.
The collar is where "C" is and contains fatty meat and delicious goodness. Cheek may or may not be included depending on how it's cut.
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