What have you eaten today? (Low carb forum)

[DCUKMod]

And me. A small pot disappears in a matter of seconds. A whole IP’s worth would be a disaster.

Oh, we don't make that much at a time - just 300ml. It's like yoghurt; made overnight, so it doesn't clog up the pot, if you make it in a stainless bowl in the inner pot (no water required in this instance, as it doesn't come to pressure). Do it overnight, then in the morning, the bowl goes into the fridge to cool and perfect the crusty bit.

MrB reckons it's way better than shop bought.

I keeps ages, should any last overly long. I have tested decanting into little pots and opening them at intervals. At 3 weeks, there was no mould, or bad smell, but it just looked like it was going over somehow. The little post were unopened during this highly unscientific experiment.

I have done it with short date cream, on the basis it keeps well. There'll be LOTS of that on Tuesday, I bet, as the shops want to empty before they close for the hols. (I won't be there to prove it though!)

That said, I might just try it with brandy cream, just to see if it works.

I do this one, although I do the initial heat in a saucepan, as I can then go PIP with the main event.

https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/

 

[Goonergal]

I keeps ages, should any last overly long. I have tested decanting into little pots and opening them at intervals. At 3 weeks, there was no mould, or bad smell

Laughing at the very thought that any type of cream could last that long anywhere near me!

 

[ianpspurs]

@Chook hug for the stress of discord on top of bereavement but good to see you back as well. Spectacular 3.40 waking so lots of tea then cheese and pork scratchings from advent calendars. Thought I was hungry early then realised how long I had been awake by 10.20. L=2 slices livelife toast, 1 with foie gras and 1 with brie. Eve: Mackerel and avocado salad, 1 x choc orange and 1 x double choc DGF brownie (seems they have a laxative effect if nothing else) and extra thick double cream. lots of tea. Insane numbers but right now staying inside the LC reservation is mind over matter so I'll just have to bend over and grimace.

 

[Goonergal]

Seem to be getting hungrier than usual in the mornings at the moment.

No full-on breakfast but a few nuts and a bag of Awfully Posh pork crackling around 9.30am.

Lunch was leftover cold chicken and carni stuffing from yesterday supplemented by some corned beef and wild boar salami from a local provider - a bit strong for me, but tasty. Then a small piece of keto flourless chocolate cake and clotted cream that had frozen in the fridge.

Dinner was roast leg of lamb with rosemary and cauliflower cheese. Potatoes for those who wanted them. Got the top of the lamb good and crispy and tipped some juices over. Dessert was a dramatic affair - first attempt in a very cold ramekin which split in the hot microwave, sending chocolate everywhere - couple of squares of Waitrose 1 90% chocolate (delicious) warmed and eaten with more clotted cream.

 

[DCUKMod]

Laughing at the very thought that any type of cream could last that long anywhere near me!

Oh, similarly here, but it was a short date purchase, and nothing to lose, to find out.

"They" say the fresher the cream, the better it works. We just say it works.

 

[Deleted member 308541]

Breakfast yesterday: Bacon, eggs, mushrooms, tomato.
Lunch: Numus, garlic prawns, marron, salad.

Dinner: Rolled buffalo sirloin cooked in a pizza oven, veggies, gravy.

Drinks: Black coffee no sugars, beer, water.

A fine Solstice feast was had by all, which included getting stuck into the 5 kgs of shelled macadamia nuts we brought across with us.

 

[Annb]

Mea culpa - We still haven't used the rotisserie.


As you are a very able cook, why not make your own sausages? That way you can season or mix to your own taste?

I have tried, but it just doesn't work out. I don't really understand why but I do try every so often. Gone right off the idea of beef sausages, which I think is because of the quality of the minced beef I can source. I tried chicken - OK as quenelles but they don't hold together as sausages - can't get hold of skins here. Tried pork but never seem to get the flavour right, or the texture come to that. I might try chicken and pork together (the higher fat content of pork may well help the chicken).

This morning, about 11, I had 3 of the opened pack of sausages, fried in a little olive oil and their own fat with some pickled red cabbage.

I checked the butternut squash soup ready for taking to my friend's house for her pre-Christmas lunch and wasn't too happy with it so I started adding things to improve it. The original had 2 whole roasted butternut squashes, some celery, that last bit of fennel and an onion, finished in vegetable stock and coconut milk and some herbs (rosemary, basil and some sumac), not right so I added lemon juice and some butter. This morning it was too lemony so I added some more butter. Still not right so I added about 1/2 pint of double cream. It tasted great.

So, I took the soup to my friend's house (about 14 miles away and driving very carefully so not to repeat the spillage of a few weeks ago). Especially for me and our other friend who has lost lots of weight doing lchf, our hostess had made a stew of lamb and Brussels sprouts. We were so grateful for her care and we both said how good it was (I lied) and when we left, a plastic box of more of the stew was pressed on both of us! Just wondering how to doctor it to make it edible tomorrow.

Maybe I could get away with adding a few beans and a fair bit more seasoning, or maybe yoghurt. Maybe the some of the remaining sausages from the pack might help it, but I'm not sure that that would go well with the chunks of lamb. It's a bit of a puzzle but I hate the thought of throwing it away, it was made with such concern for giving us something we could eat.

 

[DJC3]

Oh, we don't make that much at a time - just 300ml. It's like yoghurt; made overnight, so it doesn't clog up the pot, if you make it in a stainless bowl in the inner pot (no water required in this instance, as it doesn't come to pressure). Do it overnight, then in the morning, the bowl goes into the fridge to cool and perfect the crusty bit.

MrB reckons it's way better than shop bought.

I keeps ages, should any last overly long. I have tested decanting into little pots and opening them at intervals. At 3 weeks, there was no mould, or bad smell, but it just looked like it was going over somehow. The little post were unopened during this highly unscientific experiment.

I have done it with short date cream, on the basis it keeps well. There'll be LOTS of that on Tuesday, I bet, as the shops want to empty before they close for the hols. (I won't be there to prove it though!)

That said, I might just try it with brandy cream, just to see if it works.

I do this one, although I do the initial heat in a saucepan, as I can then go PIP with the main event.

https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/

Does sound good, and more importantly easy! Do you start with double or single cream or doesn’t it matter? Also what do you use the leftover whey for?

 

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: roast chicken, one small roast potato, mixed veg and gravy made from meat juices thickened with flax, followed by SF jelly, cream and LC chocolate granola.
Mid afternoon: raspberry phd bar and black coffee.
Tea at ILs: cold meat, cheese and salad buffet followed by one Jaffa cake

 

[DJC3]

I’ve asked this before ( last Christmas) but haven’t saved any recipes. How do people cook their red cabbage please? @maglil55 I’ve searched your CMT but it’s probably a simple enough thing that you don’t need to save.

 

[DCUKMod]

Does sound good, and more importantly easy! Do you start with double or single cream or doesn’t it matter? Also what do you use the leftover whey for?

Double or Extra Thick even. It's variable how much, if any is left runny, and the runny is just runny cream. It's not like the clear whey if you strain IP yoghurt, so do with it what you'd use double cream for.

When I strain IP yoghurt, I use some of the whey as a starter for the next batch. It did make the most fabulous (non-LC) scones. I have a reputation for my scones, and I reckon they were the best ever! You can drink whey, or feed it to plants or your compost heap. Allegedly tomatoes love it. You can also add it to anything requiring a slightly tart fluid.

These days, I don't routinely strain my yoghurt as I seem to manage to get it lovely and thick anyway.

 

[DCUKMod]

I have tried, but it just doesn't work out. I don't really understand why but I do try every so often. Gone right off the idea of beef sausages, which I think is because of the quality of the minced beef I can source. I tried chicken - OK as quenelles but they don't hold together as sausages - can't get hold of skins here. Tried pork but never seem to get the flavour right, or the texture come to that. I might try chicken and pork together (the higher fat content of pork may well help the chicken).

This morning, about 11, I had 3 of the opened pack of sausages, fried in a little olive oil and their own fat with some pickled red cabbage.

I checked the butternut squash soup ready for taking to my friend's house for her pre-Christmas lunch and wasn't too happy with it so I started adding things to improve it. The original had 2 whole roasted butternut squashes, some celery, that last bit of fennel and an onion, finished in vegetable stock and coconut milk and some herbs (rosemary, basil and some sumac), not right so I added lemon juice and some butter. This morning it was too lemony so I added some more butter. Still not right so I added about 1/2 pint of double cream. It tasted great.

So, I took the soup to my friend's house (about 14 miles away and driving very carefully so not to repeat the spillage of a few weeks ago). Especially for me and our other friend who has lost lots of weight doing lchf, our hostess had made a stew of lamb and Brussels sprouts. We were so grateful for her care and we both said how good it was (I lied) and when we left, a plastic box of more of the stew was pressed on both of us! Just wondering how to doctor it to make it edible tomorrow.

Maybe I could get away with adding a few beans and a fair bit more seasoning, or maybe yoghurt. Maybe the some of the remaining sausages from the pack might help it, but I'm not sure that that would go well with the chunks of lamb. It's a bit of a puzzle but I hate the thought of throwing it away, it was made with such concern for giving us something we could eat.

Do Amazon deliver to your neck of the woods? They do sausage casings by the million. Or even eBay? I imagine a few metres of sausage casings would easily go in an envelope.

 

[Deleted member 308541]

So sad with the firefighters. They are brave men. My SIL has now gone to Sydney to sort out Father's affairs but I don't know what the situation is with the fires outside Sydney.

@maglil55 Here's the NSW RFS website, click on the red Fires Near Me link.

You can zoom in on the map.

https://www.rfs.nsw.gov.au/fire-information

 

[maglil55]

I’ve asked this before ( last Christmas) but haven’t saved any recipes. How do people cook their red cabbage please? @maglil55 I’ve searched your CMT but it’s probably a simple enough thing that you don’t need to save.

I add chopped up bacon and onion to mine. Saute off in IP, add the shredded red cabbage. Mix. Add 1/4 cup water (about 60 mls) 1/4 cup apple cider vinegar. If you want it a bit sweeter whisk some granulated sweetener into the liquid before you add it. Full pressure and I give it about 15/20 mins then slow release. When the lid comes off season and add a knob of butter. Mix through and serve. No doubt there will be other recipes.

 

[maglil55]

@maglil55 Here's the NSW RFS website, click on the red Fires Near Me link.

You can zoom in on the map.

https://www.rfs.nsw.gov.au/fire-information

Thanks for that. What an interesting and incredibly useful site. They've been in touch an hour or so ago and are fine. Their route back is clear too. My SIL did say it's cooler but still no sign of much needed rain. Friends of theirs in the Blue Moutains have lost their homes though.

 

[Deleted member 308541]

Friends of theirs in the Blue Moutains have lost their homes though.

There has been a lot of that over the weekend, both in NSW and SA.

From the SMH newpaper re the fires in NSW.

https://www.smh.com.au/national/nsw...phic-bushfire-conditions-20191221-p53m1p.html

 

[maglil55]

@Annb - I use smoked streaky bacon for the halloumi. Em sounds very similar to my 9 year old grandson. I brought him on with his reading (don't get me started on that useless shower in Holyrood) because parents/grandparents were needed due to shortages of classroom assistants. He's always been way ahead on Math. His teacher says he does work that should be way beyond his ability with ease. Like Em though he disappears into his own little world. He gets totally absorbed with Minecraft on the computer and I noticed the other day that he is sitting coding to get the items he wants - he's 9! How does he even know about coding. I was very touched though. They'd been doing WWII at school and he now has a Minecraft WWII world. In in though he's created a wall of remembrance where he's put all the people he knows that have died. My brother is there, my 104 year old neighbour and he's added my father in law. The younger one as you say has a very inquisitive mind but the focus on these Certificates is quite something. @SlimLizzy & @Goonergal - I did breathe a huge sigh of relief when I caught up. Will try to stay on top of it now but I have a lot of cooking to do.
Today - Bed 5.7 FBG 5.3. Had the boys for a few hours and we've made Christmas ties for the napkins and little place name tags. The tips of my fingers are coated with super glue and glitter currently.
B. TAG with ADOC. Slice LC toast with pate.
L. Just coffee
D. Decided it was time to cook properly again. I stuffed a pork fillet with sausagemeat, cranberries, walnuts, parsley and wrapped it in pancetta. Sealed the outside then took the oven down to 180c and let it cook for another 30 mins. Served with buttered mixed greens and a mini cob. While the meat rested I made apple sauce with Monkfruit and cinnamon (and apple and water of course). Meat was just pink and the stuffing quite festive. DGF fudge brownie with raspberries. Oh I did have a Dairylea triangle with breakfast. Usual Campari and soda.

Tomorrow I have to hit the shops at night. My M&S slot is between 8.30 & 9pm. I'm hoping it will be quieter then. I'll go a little earlier to get my last presents from Next & Boots. Also want to get the LC Baileys and creme brulee made tomorrow. Turkey will also be getting brined when I get back. @Goonergal - you haven't cornered the market in double or whipping cream. You should see my fridge!

 

[DJC3]

I add chopped up bacon and onion to mine. Saute off in IP, add the shredded red cabbage. Mix. Add 1/4 cup water (about 60 mls) 1/4 cup apple cider vinegar. If you want it a bit sweeter whisk some granulated sweetener into the liquid before you add it. Full pressure and I give it about 15/20 mins then slow release. When the lid comes off season and add a knob of butter. Mix through and serve. No doubt there will be other recipes.

This sounds good and easy. I’ll need to make it the day before as I’m taking the food to daughters for Christmas and her oven doesn’t work properly, but I should think it’ll reheat quite well. ( she does have an IP but her kitchen is really small and if IP is on it has to sit on stove top)

 

[maglil55]

@PenguinMum - you're right, its best to go with the flow. She wasn't my mother and to me its more important that her actual sons and daughter make what arrangements they want to make. It would be nice, though, if they all wanted the same things. I think MIL knew this would happen because when we finally found the funeral information folder (when we were clearing out the house) she had stapled to it a sort of 'wish list' for her funeral and other things - but, of course, that upset some people who had made arrangements with a different funeral director. I thought the flowers and music ideas were brilliant - she'd obviously put a lot of thought in to it and the payment to the funeral director included the money for these.

@DJC3 - no wine.... they don't.... at FIL's funeral do about 20 years ago they pushed the boat out and got a bottle of that very sweet sherry. so they might do the same for MIL. I'm not sure what the arrangements are yet - one sister in law (the one that cooked for us) mentioned about us staying over there from New Years Day through until 4th (the day after the funeral) but I'm trying to think why we need to stay all that time. (They probably want us to clean out the garage this time!) Anyway I don't think Millie (my old Labrador) could cope with more time away from home. I would prefer to go over early on the day of the funeral and come back late the same evening, which means we won't put anyone out and I can pay a neighbour's daughter to dog sit all three dogs for the whole of the day. If we go for just the one day I will have a big breakfast at home and fast the rest of the day.

We just popped out to get the stuff that was on the Asda delivery that was originally planned for tomorrow but which I had to cancel. It is TOTAL MAYHEM out there - we tried Asda first but there was a half mile queue to just get in to the car park so we did a detour to Morrisons which wasn't much better and finally ended up in M&S.

@Chook - you get a feeling this time of year with the shops - Hurry, stock up for 6 weeks! The shops will be closed for a horrific 18 hrs.
I'm not looking forward to venturing out tomorrow. I'm with @PenguinMum by the way. When your MIL made the effort to plan everything then her wishes should be respected.

 

[SlimLizzy]

@Chook hugs and sympathy for you and you family. Unexpected death is always difficult and somehow worse at Christmas. Wishing you all peace.
22-12-19
Breakfast nut granola. 2eggs and cheese. 2 CWC
Lunch 1slice pain kapnor toast.with pâté, the last if the lettuce, tomato and cucumber; half an apple.
Dinner. Fish chips, peas brocolli and carrots.
Not as bad as it sounds. The fish was 12g and the dozen oven chips I allowed myself another 10g.
2 glasses of dry rosé wine .
Ruined the effort by finishing off the bar of chocolate started few days ago late in the evening. Expecting BG to be high in the morning.

.