• Guest, the forum is undergoing some upgrades and so the usual themes will be unavailable for a few days. In the meantime, you can use the forum like normal. We'd love to know what you think about the forum! Take the 2025 Survey »

What have you eaten today? (Low carb forum)

Evening all.

No sign of the air fryer. Now wishing had asked for it to be delivered home rather than to a collection point.

Two meals today. Late (ish) lunch at Five Guys in Richmond after a Kew Gardens visit followed by a walk along the Thames Towpath. Was ravenous. Bunless bacon cheeseburger with a bit of mayonnaise. Very pleased with myself as the walk from lunch to the train took me past a London branch of the naughty New York ice cream/chocolate shop. Managed to persuade myself that going in ‘just to look’ was not a good idea.

Dinner was 2 fried eggs with corned beef followed by dessert of 50mls double cream mixed with a spoon of whipped creamy cheese to thicken it. Delicious. Will add some lemon or lime zest next time for a baseless cheesecake.

E8721212-0300-4948-963A-4212DEE611DD.jpeg
 
Tea
2 boiled eggs + 1 LC toasted roll
Cwc
Lunch 2 slices LC bread with smoked trout, smoked salmon and some humus.
Yoghurt, raspberries and some of the top of the trifle, which is all there was left anyway. Tea
Evening nuts, 3 chicken drumsticks plus some celeriac slaw and tzatziki.
I was looking at Pinterest and found a recipe (German) for tortillas made from red lentils. Apparently only made with red lentils, salt and pepper. 150 gms lentils made 10 small tortillas. Does anyone with more functioning grey cells than me today have any idea how many carbs, and has anyone made these before? I prefer larger tortillas. Small ones are pretty useless when you roll them up.
 
Hi All,

B: ‘breakfast omelette’ without black pud or gluten sausage.

L: low carb cheesecake without the base. Basically just cream cheese and a raspberry! :D

D: Moo Grob
The pic shows the pork and a teaspoon of Geeta’s pickle. Blimey it is hot! :wacky: pups 2 and 3, both v hopeful that a crumb would drop...
They were disappointed
 
Family reunion today. Plenty of food but none suitably LC so glad I took some. NE1 at get together was 30 gms brazil nuts, 170 gms tub Fage 0% and a 10 cal jelly. NE2 at home around 19.30 was 2 flaxseed crackers, buttered and some cheddar cheese. All fits the no cooking easy doozy summer vibe so all good for me. Think there may be some cooking and meat involved tomorrow but that is the price one pays for casually making marriage vows to a woman who likes lamb.
 
Last edited:
Brunneria said:
Hi All,

B: ‘breakfast omelette’ without black pud or gluten sausage.

L: low carb cheesecake without the base. Basically just cream cheese and a raspberry! :D

D: Moo Grob
The pic shows the pork and a teaspoon of Geeta’s pickle. Blimey it is hot! :wacky: pups 2 and 3, both v hopeful that a crumb would drop...
They were disappointed
Click to expand...

Pork looks delicious. No wonder the pups were disappointed. They’re very cute.
 
This evening, I was chief cook as MrB had been away at a reunion for a couple of days, and had a long drive home. I did the Tandoori Lamb Chops recipe, using lamb chops this time. Radical, I know. https://cookpad.com/us/recipes/2609649-tandoori-lamb-chops

I marinaded them overnight, then did then today in he airfryer. Just 20 minutes, on the meat setting, which defaults to 185c.

We had these peas and eggs (without the eggs) as a side. https://myheartbeets.com/indian-green-peas-eggs-sukhi-matar-anda-sabzi/

I had some onion masala already in the freezer. The myheartbeets onion masala recipe is very intense and a modest amount goes a long way as a curry base. I'll freeze in smaller portions next time around.

There were other element involved, but the other highlight was yesterday's batch of clotted cream is probably my best yet. I ususally just use double cream, but this batch started as extra thick double cream. It's a triumph.
 
DJC3 said:
Goodness, I’d never considered the effect of those early evangelicals on vocabulary. Still a tasty cut of meat.
Click to expand...
Plurry missionaries were the root of all evil in some of the missions in WA and the NT.

We still bone and roll them here at home, roast them with a bit of sage and onion stuffin in them. Yum!
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: liver and bacon with mixed veg and creamy celeriac mash, followed by SF jelly, cream and LC chocolate granola.
Mid afternoon: salted caramel phd bar and black coffee.
Tea at ILs: cold meat, cheese and salad buffet followed by one Jaffa cake :happy:
 
DCUKMod said:
DJC3, this is the Moo Grob I do: https://rachelcooksthai.com/crispy-pork/

I don't do the long boil or deep frying though. I IP the meat slices, then when dry; rather than dry in the sunshine, the warming oven, or dehydrator quickens it up, I then give it a very light spray of oil and air fry until they're fabulously coloured, and with crackling tops.

In Thailand, it's served with a spicy BBQ or Sweet Chilli dipping sauce.

First time I did it in UK, I had asked the butcher to cut me a couple of very thick (about 1") slices of streaky bacon, which was also a stunning success.

I'm sure the alchemist we call @Brunneria will have applied her own tweaks and twizzles too, so I'll read those with interest.
Click to expand...

Well I never! That looks great, and it brings me neatly to another topic I was going to ask you or maybe @maglil55 about - namely dehydrators, can you recommend one? Daughter 1 and I were looking on Amazon tonight with the intention of getting one between us ( mostly for dog treats but hopefully biltong too) There seems such a range of prices though and I can’t see much difference.
 
Brunneria said:
I have 2 recipes saved in CMT with the tag air fryer pork. One came from dcukmod but I lost it and found the second while looking for the first. I think they are both variations on Moo Grob. But it is essentially v simple. Simmer belly pork til soft and gelatinous. Dry surface of meat. Air fry til crisp and golden brown.

Next time I will serve a smaller portion, and will provide a dipping sauce like a pickle. Lime and chilli, or a garlic lemon, or even a BBQ. Something with real clout to cut the richness.
Click to expand...

Sounds wonderful thanks. Definitely worth a go and you are on my CMT list of people so I’ll look it up.
 
Annb said:
Can anyone still get mutton. We can, in the right season, get what is called Lewis lamb - slower growing and so older than normal lamb but still not mutton. But I'm told that nobody wants mutton these days and so no-one produces it. It's years since I had mutton - my mother used to buy it, but I haven't noticed any in the last 50 or so years.
Click to expand...

I’ve had hogget ( 1-2 yr old lamb, just a bit younger than mutton) once or twice in the last couple of years. I think sheep farmers were trying to push it forward in the public consciousness for a while, I see it in farmer’s markets but that’s about all.
 
@Brunneria that Moo grob looks wonderful ( so do pooches)
Today I had ham and fried eggs for breakfast
Late lunch was slow roast, boned shoulder of lamb. I made up a marinade consisting of a lot of garlic, thyme, olive oil, and an anchovy fillet, worked very well. Had it with green beans and buttered cabbage. Strawberries and cream afterwards. Champagne beforehand and glass of Malbec with it.
 
DJC3 said:
Well I never! That looks great, and it brings me neatly to another topic I was going to ask you or maybe @maglil55 about - namely dehydrators, can you recommend one? Daughter 1 and I were looking on Amazon tonight with the intention of getting one between us ( mostly for dog treats but hopefully biltong too) There seems such a range of prices though and I can’t see much difference.
Click to expand...

I have this: https://www.johnlewis.com/power-air...VQbTtCh1Uog3nEAQYASABEgI_x_D_BwE&gclsrc=aw.ds

I have used the dehydrator function, and it works very well, but takes the gizmo out of action for understandably long periods. I wanted a chamber, with shelves, as opposed to stacked trays. It also means, when in air fryer mode, we also have multi-shelves/layers.

I've yet to use the rotisserie, despite multiple promises to myself.

MrB is the world's cynic when it comes to multi-purpose gadgets, but he agrees this one (along with the IP and combi-oven) works.
 
Tipetoo said:
Lunch yesterday: Pig trotters, washed down with a few beers.
Dinner: Baked sooty grunter, salad.
Breakfast: Usual omelette, smokey bacon, tomatoes, reheated spudlite.

Drinks: Black coffee no sugar / sweeteners, beer, water.
Click to expand...

Erm,"........ what the heck is snooty grunted?

Bewildered of Back of Beyond
 
Annb said:
But I'm told that nobody wants mutton these days and so no-one produces it. It's years since I had mutton - my mother used to buy it,
Click to expand...
It's still available here, massive sheep stations are out in the central west up to south of Mt Isa. The sheep are basically bred for their fleece wool but when they get a bit of age about them they go to the meatworks.

Any rams that were born and not going to be used for breeding, were introduced to the castration pliers around two weeks of age these end up at the meatworks as well.

I haven't noticed any in the last 50 or so years.
Click to expand...
This length on time would tie in with the UK joining what ever the EU was called back in the '70s, both Australia and New Zealand had to find alternative markets for their sheep and lambs.

Edit: changed fleece to wool.
 
Last edited by a moderator:
Back
Top