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Ranter posted:Speaking from experience keto is more effective and better for you if you eat some vegetables too. Helps with the pooping too. Do you get your dense greens in when not drunkenly craving? Yeah, I'd normally put up a side of sprouts, broccoli, spinach or what have you but as you say, drunken cravings don't cover green things. I've gotten to a stage where roasted brussel sprouts taste better to me than fries!
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Mar 10, 2017 08:29
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Theophany posted:Yeah, I'd normally put up a side of sprouts, broccoli, spinach or what have you but as you say, drunken cravings don't cover green things. I've gotten to a stage where roasted brussel sprouts taste better to me than fries! Have you tried http://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/ ? This is my favorite recipe for Brussels sprouts chips ever. Do you have other recipes you use for the Brussels sprouts? They're so good, I love learning new recipes for them!
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Mar 10, 2017 15:03
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Turkey sandwiches with leftover Kenji's 3-ingredient mac Turkey tenderloins marinated in dijon mustard, soy sauce, olive oil, black pepper, and a smashed roasted garlic clove, browned in oil on a skillet and finished in the oven. Sandwich: toasted bread, melted swiss, layer of turkey, arugula, roasted garlic mayo (12 cloves garlic roasted, then blended with 1 cup mayo, 1 tsp Worcestershire, 1 Tbsp lemon juice)
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Mar 10, 2017 15:24
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Fallendragoness posted:Have you tried http://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/ ? That looks pretty sweet - I'll have to give it a try! Normally I just coat with olive oil and salt and roast. The other veggie I've started to prefer roasted is mushrooms plus there's the added benefit of it producing what is basically mushroom stock, which you can refrigerate and use some other time for a soup or whatnot. kumba posted:Turkey sandwiches with leftover Kenji's 3-ingredient mac That is the type of doorstop sandwiching that is highly commendable.
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Mar 10, 2017 15:40
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I don't know what doorstop sandwiching means, but thanks  Now I need to figure out what to do with the rest of this garlic mayo. Think I might make some fries this weekend for dipping
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Mar 10, 2017 16:09
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Doorstop sandwiches, like the slices of bread are so thick you could use them as doorstops. I guess a more widely used term would be 'manwiches'
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Mar 10, 2017 16:36
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Fallendragoness posted:Have you tried http://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/ ? I quarter them and put them in a baking dish with melted butter, honey, chopped garlic and balsamic vinegar and roast for 30 mins. I made them on Wednesday night and had Trader Joe's Gorgonzola gnocchi as a second side dish.
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Mar 10, 2017 23:44
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 Breakfast... eggs poached in salsa verde on corn tortillas. So satisying.
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Mar 11, 2017 20:15
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You poached the eggs in salsa verde? Did you make the salsa from scratch?
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Mar 11, 2017 20:25
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Phil Moscowitz posted:You poached the eggs in salsa verde? Did you make the salsa from scratch? Nah, I used the rest of a store bought jar I had. Tomatillos are impossible to find around here. Heated the salsa, cracked the eggs into it, let them shallow poach... like what you'd do with shakshuka.
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Mar 11, 2017 20:40
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 Together breakfast this morning! Blueberry buttermilk waffles before being topped with butter and syrup and served alongside bacon and coffee
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Mar 11, 2017 21:25
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Beef Goulash Beef Filet, Date Labneh, Blackberry Sauce, Peanut Crumble, Duck Fat Fries  Stir-Fried Tofu with Broccoli, Black Rice 
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Mar 11, 2017 21:46
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Toast.
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Mar 16, 2017 14:38
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Hob_Gadling posted:Toast. Looks pretty good to me
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Mar 16, 2017 16:32
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My first attempt at bagels. Was pretty happy with how they turned out, would bagel again.
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Mar 19, 2017 18:58
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kittenmittons posted:My first attempt at bagels. Was pretty happy with how they turned out, would bagel again. Recipe and complexity? Been thinking about doing this, just not sure it's worth the effort or not.
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Mar 19, 2017 20:31
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sex swing from IKEA posted:Recipe and complexity? Been thinking about doing this, just not sure it's worth the effort or not. Used this recipe from ChefSteps. https://www.chefsteps.com/activities/soft-chewy-bagels-from-scratch As for complexity, it's not really as bad as it looks. It's a two-day process, but like a lot of bread recipes most of the time is just waiting around for the yeast to do its thing.
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Mar 19, 2017 20:52
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 Kung pao tofu, braised eggplant in garlic sauce, ginger bok choy
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Mar 20, 2017 00:48
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emotive posted:
Wow. I'd love to have the recipes you used for all of these, if it's not too much of a PITA to provide. I love bok choy but I've only ever used it as an ingredient in stir fry or soup, never as the star.
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Mar 20, 2017 00:58
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theres a will theres moe posted:Wow. I'd love to have the recipes you used for all of these, if it's not too much of a PITA to provide. I love bok choy but I've only ever used it as an ingredient in stir fry or soup, never as the star. Sure. Kung Pao (just subbed tofu for the chicken... i baked mine first to get it crispy): http://www.fuchsiadunlop.com/cooking/ Eggplant (didn't have the pickled root so I omitted it and the tofu): http://www.seriouseats.com/recipes/2012/02/braised-eggplant-with-tofu-in-garlic-sauce-recipe.html The bok choy I just blanched and then quickly stir fried with a little light soy, minced ginger and a pinch of white pepper.
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Mar 20, 2017 01:09
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Sous vide ribs
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Mar 20, 2017 01:48
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emotive posted:Sure. Nice! Thanks! I'm excited to try that kung pao. Good excuse to buy some unusual ingredients as well.
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Mar 20, 2017 01:53
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kittenmittons posted:Used this recipe from ChefSteps. Awesome thanks-now to see if diastatic malt power and malt syrup is available at the grocery store.
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Mar 20, 2017 02:31
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Wiener Schnitzel and fries with mushroom gravy, I was trying to replicate this dish I got once at a german truck stop / motel in the early 2000s
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Mar 21, 2017 17:19
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His Divine Shadow posted:Wiener Schnitzel and fries with mushroom gravy, I was trying to replicate this dish I got once at a german truck stop / motel in the early 2000s If there's a sauce/gravy I think it's called Jäger schnitzel, though if you actually used veal like a proper wiener schnitzel and not pork then I'm not so sure. Did you shallow fry it in butter/clarified butter?
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Mar 21, 2017 18:42
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I used butter and pork, that's the most common meat for schnitzels over here in Finland anyway. The stuff I ate there was pork too I am pretty sure.
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Mar 21, 2017 20:23
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Ya so that's jäger schnitzel, pork with a sauce.
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Mar 21, 2017 22:10
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An entire tray of wings that me and my buddy who I hadn't seen in a while ate most of in one very drunken night. Coated in cajun seasoning beforehand and then the sauce was from a recipe someone gave me that has barbecue sauce, sriracha, honey, and lime. Turned out incredibly tasty and unreasonably messy. I like a well cooked and plated meal served in reasonable portions as much as the next guy, but sometimes you're just in the mood for a pile of meat on a paper plate.
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Mar 22, 2017 23:05
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Double post from the charcuterie thread And with homemade katz style deli (or so the recipe claims) 
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Mar 24, 2017 19:37
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His Divine Shadow posted:Double post from the charcuterie thread uh you're missing some meat in that sammich I think. Put about twenty more slices in there.
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Mar 24, 2017 22:41
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Phil Moscowitz posted:uh you're missing some meat in that sammich I think. Put about twenty more slices in there. I just don't like that extreme american bread to meat ratio so I don't do that when I make my own, I like to taste the bread and other condiments and as they all meld in my mouth. If I'd eat that much meat in one sitting I might as well just skip the bread.
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Mar 25, 2017 07:15
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Girlfriend was feeling a bit under the weather today so I cooked us up some 13oz ribeyes. Quick one minute sear in a ripping hot pan followed by 90 mins at 100'c and basting with butter. The fuckers were so tender.
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Mar 25, 2017 21:42
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 Polenta cakes with (very) roasted eggplant, red pepper and carrot... poached egg on top.
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Mar 26, 2017 00:32
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 Simple scrambled tofu and black bean breakfast burritos. Almost vegan, except cheddar was necessary. First attempt at scrambling tofu; I just used garlic, cumin and turmeric plus an onion and the peppers. Could've done with salt and pepper, which I forgot to put in somehow, and maybe a touch of salsa. Put a bit of onion, garlic, and chipotle in the beans. I would definitely scramble some tofu again!
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Mar 26, 2017 14:04
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Theophany posted:Girlfriend was feeling a bit under the weather today so I cooked us up some 13oz ribeyes. Quick one minute sear in a ripping hot pan followed by 90 mins at 100'c and basting with butter. The fuckers were so tender. The steaks look good! Was she able to enjoy it? I'm seeing this a bit lately, where people taking care of significant others are cooking really rich food. Steaks and burgers are fine when you're well, but sick people generally need easy-to-digest, light foods. Brothy soups, toast with no or little butter, rice, light veggies, ect. However, if a sick person wants a steak, and you love them (and there's no doctor's orders against it), you give them a steak.
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Mar 26, 2017 14:22
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emotive posted:Sure. I've stir fried bok choy before and it just made it weird and squishy (no idea how). What's the best way to stir fry it? Chop it up fine? Also, any tips for cooking yu choy/mustard greens? I've never managed to get those down right.
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Mar 26, 2017 18:43
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Suspect Bucket posted:The steaks look good! Was she able to enjoy it? Yeah she was, thankfully her being under the weather was basically she'd screamed her guts out the night before at a friend's birthday and wasn't able to talk. It was a blessed relief for my ears, but her throat was so sore a buttery steak was probably the best medicine!
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Mar 26, 2017 20:18
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I made some seitan tacos.
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Mar 27, 2017 00:36
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Hail seitan.
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Mar 28, 2017 11:21
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My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating. I made beef short rib ravioli! Egg, flour, olive oil dough Braised the short rib for 5 hours with mushroom, onion, beef broth, and white wine, then after it cooled I drained it and added marscapone and asiago - that was my filling. Then I made a mushroom and marsala cream sauce to serve it in. Turned out pretty goddamn delicious. Welcome home
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Mar 29, 2017 01:44
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