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What have you eaten today? (Low carb forum)

IanBish said:
it was frozen, but it did say wild on the pack. It was this:
https://www.tesco.com/groceries/en-GB/products/302706337
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Anyone living within reach of an Iceland can buy 3 x 330g packs of frozen wild pink salmon for £10, which undercuts Tesco, and even more so if you profit from Iceland's offer of 5% off with their Bonus card, plus an extra 10% off if you are over 60 and shop on a Tuesday! (NB I am not linked to Iceland in any way.) There are similar deals on haddock, cod, smoked haddock, rainbow trout.
 
Thanks for the tip @Alexandra100. Well worth knowing.
 
LivingLightly said:
Apparently, they are closely related @IanBish; the same genus, but two different species; Oncorhynchus nerka, vernacular name Red Salmon and O. gorbuscha otherwise known as Pink Salmon.
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I see. I much prefer red salmon. I bought a tin of wild red salmon today, which I'll probably have tomorrow. Thanks @LivingLightly for the info.
 
Alexandra100 said:
I'd love a recipe /instructions. I'm wanting to ferment my own but lack confidence.
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It’s been a bit of trial and error but basically chop/slice/grate raw veg and pack tightly into clean jars and cover with 2%brine solution (20g sea salt or rock salt to each 1litre water). I always add a chopped garlic clove and fresh ginger because I like the flavour. You can experiment with other spices too: peppercorns, fennel seeds etc.
Don’t fill to top of jar. Leave at room temp for a few days ‘burping’ daily to release gas. Some people use glass weights to keep the veg from floating to the surface, a folded cabbage leaf tucked into the top works well though.
Once it’s fermented to your desired strength keep it in the fridge for ages.
My favourite so far has been red cabbage ( with garlic and ginger) I always try to have a jar of this in my fridge. It seems to liven up any meal.
Good luck!

Edit to thank @Annb for the link to the ferment thread. I’d forgotten about that.
 
B- Chaffles topped with poached egg. I was reading an article yesterday about how the vitamin D level in egg yolk is affected by cooking methods. Poached and scrambled are best to retain it, fried and hard boiled come off worst.
L- tuna salad in l/c roll. I’d totally forgotten I’d set up a subscription to SRSLY which arrived today - so much bread, and I’ve not long received an order from the low carb food co. My freezer is full.
D- Delia’s https://www.deliaonline.com/recipes...rench/braised-steak-au-poivre-in-red-wine?amp I used to make this a lot and it’s quite low carb but I did replace some onion with mushrooms and reduce the flour to 1 tsp. It’s still very good. Glass of red wine and a DGF cookie.
 
Third and last day of leeky, cheesy, creamy goodness with shawarma. I could have stretched it for another day but didn't dare to because I forgot to put it in the fridge on the first night. So I plated it all before putting it in the microwave and had two very happy dogs finishing my plate, they like their food warm as well.

Last night was interrupted by multiple hypos so I woke up to have winegums and crisps. Which I like, but not enough to like being woken up for it.
Tomorrow will be a simple barbecue with my neighbour.

 
Morning all. Yesterday I had the sausages with eggs and a few beans, fried the mashed potatoes and ate that with the salmon but I didn't fancy the peppers so they are in the fridge. Might eat them today with the chicken drumsticks. It's goig tombe a 'picky' day I think. Have a lovely weekend everyone. Hope the weather stays good.
 
Coffee and cream x 2
Coffee and unsweetened almond milk
Chicken breast salad 2 Babybel
Corned beef and tomatoes
Smoked salmon (different brand never had sugar in and now does). Won't be buying that again.
 
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Your salad looks perfect for a sunny spring day @IanBish
I had breakfast today - scrambled eggs on l/c toast.
L- DGF raspberry bakewell and cup of tea with lactofree milk
After mowing the lawn had a low carb lager.
D- https://twosleevers.com/chicken-curry-soup/ It was an odd choice to have soup on the hottest day of the year so far but this is so simple and delicious - a Chuck it all in together recipe. Chocolate chia pudding afterwards
 
Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a carb killa bar.
Skipped lunch.
Mid afternoon: black coffee and an Aldi protein bar.
Dinner: LC roll with chicken, coronation mayo and coleslaw.

 
IanBish said:
I much prefer red salmon
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Yes, tinned pink salmon can be rather dry. I like to use it in low carb fish cakes, as it is markedly cheaper than the tins of red. Currently the best price I can find for the 213g tins of pink salmon is £1.38 at Sainsburys (price matched to Aldi). Made into fish cakes, one such tin would be plenty for 2 people. These days, it's not often I can find the protein-containing part of a meal for well under £1.
 
Cheshire cheese with Flora Proactiv margarine, 10 small green olives, pills.
Coffee with double cream, creatine, MCT oil, Lion's Mane powder.
Turkey leg chunks fried in best olive oil, Vadasz kimchi, Flora, cos lettuce, Hunter G. avocado mayo, French's mustard, pills.
Mild Cheddar cheese, Flora, Iceland cooked chicken thigh, pills.
Almonds, Brazils, macadamia nuts, Montezuma Absolute Black chocolate drops, Castello brie.
Would have made tea, with double cream, but ran out of energy. Feeling tired and hungry due probably to short night's sleep.
 
Yoga, then a big shop

L: "bottom of the fridge soup" today made from an onion, 1 fat carrot amd 4 broccoli stems. Crumbled Wensleydale in at the end. Much tastier than it sounds

Mid afternoon 2 squares hm lc brownie with walnuts in

D: fish in spinach and cheese sauce with green beans and half a carrot. Cheese. 2 glasses white wine and soda
 
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