My parents know how to take care of cuts it's a tad serious, comes close to a cut when i was chopping carrots two years ago. Just keeping it dry, checking for infection, and might have GP look at it on Monday, tomorrow, if needed. I have plenty of sharp knives, if the knife was dull or dirty it would have been a lot worse. It was a very clean cut from a serrated paring knife.
I get my knives sharpened professionally by a shop in town, where I purchase all my genuine knives. The cut was caused by this knife here, always kept with a blade cover on. I was cutting cauliflower, and for broccoli and cauliflower this knife is perfect. https://www.victorinox.com/global/e...ng-Knives/Swiss-Classic-Paring-Knife/p/6.7633I'm in total agreement that cuts from a dull knife are far worse than sharp. We have one of these for blade management, as suggested by our butcher: https://www.awesomechefknives.com/c...ducts/f-****-rapid-steel-rapid-steel-polish-1 , as a maintenance tool.
We always keep sterile skin closures at home, for quick management of those little bleeders, and for riskier stuff, and I have chain male gloves, which will certainly fend off a cut, but a chop would be something else.
I get my knives sharpened professionally by a shop in town, where I purchase all my genuine knives. The cut was caused by this knife here, always kept with a blade cover on. I was cutting cauliflower, and for broccoli and cauliflower this knife is perfect. https://www.victorinox.com/global/e...ng-Knives/Swiss-Classic-Paring-Knife/p/6.7633
Thanks for the link to the DD tuna recipe. Julie has a visceral dislike of tuna and I would ditch the chilli but for once I can see a DD idea that I could work with even if it has a keto prefix - quite worrying really.Evening all
B: a few black coffees
L: leftover DD chicken fajita bowl. Still good.
D: a substitute meal as I ended up with more people than I’d expected to feed. Had enough store cupboard ingredients for https://www.dietdoctor.com/recipes/keto-tuna-casserole which is quick and easy and popular with everyone. Had a salad with it.
@Quinn1066 sorry to hear about your finger. I’ve ended up in A&E a couple of times for similar accidents. I find using sharp knives very satisfying but my knife skills obviously have room for improvement.
Thanks for the link to the DD tuna recipe. Julie has a visceral dislike of tuna and I would ditch the chilli but for once I can see a DD idea that I could work with even if it has a keto prefix - quite worrying really.
Now you've just gone too far.we all add a dollop of hot sauce on the side of the plate too..
Lol you sound like Mr PM if he thought he was eating anything called casserole or stew it would be a problem. Tell him its whatever “in sauce” no problemo!It’s not the keto prefix that bothers me, so much as ‘casserole’ that stopped me trying it for ages.
Separating the liquid and ox tail makes it easier to remove the solidified fat and removing the fat improves the flavour as there tends to be a lots of it. Remember the ox tail has been slow cooking in this for about 6 hours anyway and the meat was sealed first. There will be plenty flavour in it.Thank you, @maglil55 for your very interesting recipe! Many things in there I want to try
Is there a particular reason for first separating the juice from the meat and in the end putting it back together? I was thinking to just keep everything in the same pot and add flavours (the orange sounds very interesting, I may just give that a try in other recipes as well!). What is the reason for discarding the fat from the stock? Usually fat gives a richer taste in my experience.
Separating the liquid and ox tail makes it easier to remove the solidified fat and removing the fat improves the flavour as there tends to be a lots of it. Remember the ox tail has been slow cooking in this for about 6 hours anyway and the meat was sealed first. There will be plenty flavour in it.
Lol you sound like Mr PM if he thought he was eating anything called casserole or stew it would be a problem. Tell him its whatever “in sauce” no problemo!
Forget the name I am interested in the practicality. Garlic mayo probably a swap I would make. If I chose to have that as an OMAD would it be suggested I had a 1 or 2 serving size? I had a very unhelpful experience with the "personalised" DD mealplan. Once we move and the dust settles I would like to try again but some of the suggested portions are ridiculous - small to non existent - let alone requiring me to set aside all kinds of taste objections.Funny how a word can make so much difference. I don’t even speak it’s name at home - I call this dish ‘tuna bake’ which I can say without shuddering. I don’t mind an actual old fashioned casserole but the DD site uses it to mean all sorts of oven baked dishes - even quiche type things- which bear no relation to what I think a casserole is. I guess it’s just the ‘2 nations divided by a common language’ thing.
To be clear, I haven't done any of the Diet Doctor stuff, following any recipes. I might have freestyler around a few though.Forget the name I am interested in the practicality. Garlic mayo probably a swap I would make. If I chose to have that as an OMAD would it be suggested I had a 1 or 2 serving size? I had a very unhelpful experience with the "personalised" DD mealplan. Once we move and the dust settles I would like to try again but some of the suggested portions are ridiculous - small to non existent - let alone requiring me to set aside all kinds of taste objections.
Thanks. Not at all keen on leftovers, certainly not frozen. I'm pretty sure I would have no problem eating the whole thing. If those quantities /4 are what I "should" eat things are far worse than I thought unless they are part of a 3 meal day but breakfast doesn't usually figure for me. Maybe I should just focus on the macros/ratios not the weights?To be clear, I haven't done any of the Diet Doctor stuff, following any recipes. I might have freestyler around a few though.
If you have a big appetite, the do a bigger batch. As I read it, many of DD's recipes seem leftover friendly in that a recipe is often mentioned as being for dinner, then next day's lunch. If the straightaway, next day thing doesn't appeal, you couldn't likely freeze some?
Liked the sound of the pork (not chop) and cabbage BUT - followed the link. 900/6 = 150 gms? That pork chop looks much bigger (really small/tea plate in photo?) and just how much cream, cream cheese and sour cream is in that casserole?. I notice the macros are similar to the Tuna dish. It seems I have so much work to do on my tastes to achieve what others have - seemingly all eating keto. It is quite depressing. I'm not trying to be querulous I am just utterly bewildered by this keto stuff. What is the cabbage even doing there, surely it would be best to just go carni if that is a veg option?@Chook - fantastic results! Well done you. @shelley262 - you too on the cholesterol. @Brunneria - gorgeous doggie. Your pics got collective "awwwws" from the two grandsons.
@DJC3 & @Annb - I have more than a few UFOs in my freezer as Hubby dubbed them (unidentified frozen objects). Labels ain't what they used to be. Back to this week's food.
Wednesday - bed 6.1 FBG 5.2
B. TAG with ADOC
L. Sticking to DD today. Remains of the chicken parmesan on its own - no cabbage.
D. Hubby at the football so I had the seafood salad again which doesn't suit him. Mix of a few prawns, smoked salmon, lettuce, chopped cucumber & santini tomatoes, 1/2 avocado, 3 walnuts, anchovies (they needed finishing) and garlic mayo. It's a substantial salad and one of the nicer DD salads.
Thursday 30 January - bed 7.3 FBG 7.0. Legs were bad and I awoke snuffly so it appeared something was brewing. I got the good old Frist Defence out, took a paracetamol and went off to Aqua. It was a really busy day. From going to Aqua I was mostly out and about transporting family to different places until I eventually got home at 6pm!
B. TAG with ADOC.
L. Nothing - at Aqua then rushing here, there and everywhere.
D. Another very likeable DD offering - pork chop & cabbage casserole. I didn't bother with the parmesan butter as the cabbage casserole is creamy and delicious.
https://www.dietdoctor.com/recipes/keto-pork-chops-cabbage-casserole. To be honest, the photo doesn't do it justice. I'm even beginning to like cabbage again. I had 6 cherries later.
@PenguinMum - I've been in two Icelands and neither have the cauliflower rice back in. M&S have packs in with their stir fry deals and I've bought them, split them into small ziplocks and freeze to have some in reserve. There's too much in one bag for a single portion. View attachment 38294View attachment 38295
I tend not to weigh. I use DD recipes as a guide but not necessarily follow them to the letter. The pork chop I just used a normal sized pork chop as there is nothing to bother about carb wise. The cabbage casserole I did follow the recipe but it was a tad too creamy. It's time in the oven reduced the wetness but I get why they made it so creamy because of the oven time. I'll just judge it next time as it did come out with a glorious, golden, cheesy topping. Just needs a bit less wetness.Liked the sound of the pork (not chop) and cabbage BUT - followed the link. 900/6 = 150 gms? That pork chop looks much bigger (really small/tea plate in photo?) and just how much cream, cream cheese and sour cream is in that casserole?. I notice the macros are similar to the Tuna dish. It seems I have so much work to do on my tastes to achieve what others have - seemingly eating keto. It is quite depressing. I'm not trying to be querulous I am just utterly bewildered by this keto stuff. What is the cabbage even doing there, Surely it would be best to just go carni if that is a veg option?
Thank you for that. Seeing as you like cream and find their recipes too creamy does confirm my gut reaction to many of their recipes.. A little more hopeful after that post. Still not liking the pork chop idea.I tend not to weigh. I use DD recipes as a guide but not necessarily follow them to the letter. The pork chop I just used a normal sized pork chop as there is nothing to bother about carb wise. The cabbage casserole I did follow the recipe but it was a tad too creamy. It's time in the oven reduced the wetness but I get why they made it so creamy because of the oven time. I'll just judge it next time as it did come out with a glorious, golden, cheesy topping. Just needs a bit less wetness.
I've found with DD it tends to be too much food and at times too creamy. I say this as a person who loves creamy sauces so for me to find them too creamy is quite something. Like @DJC3 & @Goonergal I'm reducing my cream consumption much as I like it.
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