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What have you eaten today? (Low carb forum)


I watched them this afternoon and her lamb burgers looked gorgeous - and huge - I will definitely have to try cooking them AND that chicken tikka? tandoori? dish that she did under the grill. Thanks for the recommendation.
 
Hope everyone was able to move about safely and can be all Hygge or Coorie tonight.
Breakfast;Mid morning; and Late afternoon: Tea in industrial quantities
Lunch: Gert big salad with Avocado, mackerel and cheese; lots of Chia seeds
Evening meal: Scrambled eggs (3) on Livlife toast; Avidlite chip shop curry sauce
 
@zauberflote and @Chook I dont like the dishes too hot more aromatic. My boys do like hot currys so I often compromise and serve with a dollop of FAGE yogurt. I use up to 8 different spices, kashmiri dried chillis and cook them into a base of fried onion puree (thickens it beautifully) and cook in grated ginger and garlic then tinned tomatoes. My favourite book is Atul Kochhar Simple Indian and sometimes I tinker with the spices. But there is no better feel good than a long slow cooking pot of spice filling the house with lovely smells. Happy days.
 
Love fage yoghurt with anything but with chopped mint with curry yum....
 
Today:
Breakfast: 1 slice HiLo toast thick butter, lots of tea.
Lunch: half tub Tomato and Basilsoup with sprinkling chilli flakes.
Tea and thin slice of (h/m) hazelnut energy bar.
Supper: Fish pie for OH and naked fish pie with brocolli for me.
(End of shopping week, no celeriac left to mash, lol.
Bought 2 scallops (1 each) as a surprise (for him) and a bit of luxury. £2 each so defo wont be happening too often.
 
Evening all.

All this talk of burgers reminds me that I haven’t made my version of mince and feta burgers for absolutely ages - used to be a staple. Also includes small amounts of spinach, tomato and onion, so ingredients that haven’t been in stock for a while, but the burgers are delicious.

@Emma_369 someone on another thread a while back posted this link to a burger press - expensive and looks a bit heavy duty

https://www.amazon.co.uk/Oliphant-Man-Burger-Press-Silver/dp/B014XUYOXG

@Chook did your BG respond well to today’s eating plan?

Two meals for me today. Lunch was smoked salmon and cream cheese followed by a bag of pork scratchings, but not before I’d tried - and thrown away - a previously unknown brand of pork snack (see attached). Totally vile - ate one and chucked the rest.

Dinner was my first slow cooker meal - beef brisket. A partial success. Think there was too much liquid and not enough seasoning/flavour. Couldn’t reduce the liquid enough so just used some butter as a sauce. Going to need some experimentation. Dessert was extra thick Jersey cream.
 

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I like your burger ideas, I think they could also make a great packed lunch. Where did your buy the fancy pork puffs?
Slow cookers need far less liquid than you might think. I sometimes just chuck a whole chicken in with half a packet of butter and a small glass of water. You probably know that.
 
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Oh boy! What a triumph my carni dinner was tonight!

In shifting stuff from one freezer to another, I found a little lamb chump, that'd been in there an age, but somehow didn't make it onto the inventory. I decided it could go tonight. I had already stuck a few cloves of garlic into it, and added a decent coaring of salt and ground black pepper, before freezing it, so decided I'd SV it, as the prep was done.

The times and temperatures suggested for chump varied, a lot, so I jusr upped the time by about 15 minutes, to an hour, which is a fast cook for SV. When done, and I'd taken it out of the bag to take it's temperature, I got a bit nervy as it was only 56c; the water temperature and still looked very rare indeed.

Rather than sear it in the cast iron, I decided I'd lob it in the oven for around 15 minutes. By then, the inner temperature was over 63c and it had better colour. Rested for 5-10m minutes and "carved". Stunning.

Of course it's irrepeatable, but I bet the cauldron could do the cooking well, combined with either searing or finishing under the grill, for the cosmetics.

I'd actually say it was the most delicious thing I've done in the SV. @bulkbiker - have you tried lamb chump SV?

I'm actually enjoying the carnivory, and totay was a NOMAD day - Nearly One Meal A Day. Aside from coffee, with milk, I just had about an ounce of cheese at lunchtime. I just didn't feel I need anything, although by the time I ate this evening, I was hungry, and ready for it.

My weight was down a few gramms this morning, but that could easily just be the lack of vegetable bulk, erm,......topping up the pipework.

These two days have been in preparation for a carni day on Sunday, when I'll have some logistical challenges, but I might just keep going until then, provided my weight doesn't drop. I can't afford for that to happen.
 
Chook said:
I watched them this afternoon and her lamb burgers looked gorgeous - and huge - I will definitely have to try cooking them AND that chicken tikka? tandoori? dish that she did under the grill. Thanks for the recommendation.
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You are welcome @Chook. I thought the burgers were huge, would probably scale down a bit for me anyway! I thought from memory she did the chicken thighs in a veryhot oven for 20/25 mins or did I dream that? Recipes are there to be tweaked IMHO. Good to have a curry cook to share with. I am going to do a butternut, red pepper and chick pea curry in the next week. I know chickpeas not very low carb but can dish them up mainly on others plates and they are filling for mens appetites.
 

The vile ones were from Sainsbury’s.

Didn’t know about the liquid - have never used a slow cooker before at all and instructions said to cover the meat. Chicken with butter sounds very good. A small chicken would just about fit into the one I have.

The burgers are 250g (or thereabouts) of mince, 50g crumbled feta, handful of very finely chopped baby leaf spinach, and very small amounts of finely chopped tomato and onion all mixed up in a bowl with some thyme and any other seasoning you fancy, rolled into shape, chilled for a while and then grilled.
 
Thank you.
Maybe have a go with this, I use more butter and a shot glass of water.
https://www.bbcgoodfood.com/recipes/slow-cooker-roast-chicken
 
Should have warned you about the liquid the slow cooker dosent need much as it dosent evaporate just go for minimum. Have also at times bubbled it down in a pan at the end. Love your avatar m x
 
Pretty standard day today

Breakfast: high protein bread and peanut butter, tea

Lunch: chilli chicken, olives, celery, feta stuffed peppers, mexicana cheese and pecans

Afternoon snack: homemade coconut macaroon

Dinner: lo dough deep dish pizza. Pretty good, but I would have brushed the dough with maybe garlic butter first as the edges went dry. Tasty though!

Pizza evolution in pic below
 
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