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What have you eaten today? (Low carb forum)

Hi all hope good day had by everyone. Cooper went home to brum very late yesterday much missed but not for long as I’m popping over to do puppy care for day tomorrow as their paid puppy helper is on holiday. Spent a few hours again today moving recipes booklet forward and will do a quick bit in a bit - it’s improving all the time and hope it will be in final soon.
Breakfast one slice bacon and egg
Lunch four lc seeded crispbreads with mackerel in olive oil and a few nuts followed by one of @ianpspurs small high fibre choc bar
Dinner beef curry and one slice of LC bread followed by one small raspberry clafoutis with fage yoghurt.
 
shelley262 said:
Just added the Hemsley link to booklet thank you it looks good
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If I can ever adapt the Hemsleys recipes properly that would be my ideal WOE. Their flaxseed bread is also my favourite non commercial bread.
 
Hi all

Still in catch up mode after the weekend.

@ianpspurs totally with you on the spending time alone front. Adore it!

@maglil55 the fish and chips sounds great. Piece of cod coming out of freezer pronto.

@purplepenguin glad the cravings have gone

@shelley262 sterling job on the recipe booklet

Today was a day of total over eating, but strangely BG has remained almost constant around the 4.8 I woke up to. Have a feeling that things will catch up with me either later tonight or in the morning,

Breakfast - knew it was a bad idea stocking the office snack drawer wit salted almonds. Consumed roughly 200g.

Lunch - smoked trout and cream cheese. @DJC3 it was the Lidl Polish version: nice, but much prefer the M&S whipped version so will be going back to that

Dinner - 2 Waitrose free range Cumberland sausages and 2 rashers bacon

Snacks - Tesco 85% chocolate, bag pork crunch and 4 Coop chorizo and Gouda rollitos
 
Evenin' All,

Sunday was chicken livers in rosemary and cream for lunch, with belly pork in the evening. Followed by a handful of Marmite Cashews.
Today was prawns in 1000 island for lunch, a low carb hot choc at 4pm and the rather disturbing experience of cold belly pork for dinner. Literally, cold congealed belly pork slapped on a plate. The perils of not having a microwave in this house, I guess. While I love pork fat, apparently I only like it hot. Not a meal I wish to ever repeat!
 
thanks @Goonergal - ive just been rejigging it a bit more and squeezing a few unmissable nuggets in! V4 almost there!
 
Cold pork belly needs frying up until the fat goes crispy.. no microwave required and tastes delish
@DCUKMod what do people do with the lard? We usually fry in butter or goose fat but don’t use much.. I bought a kilo of goose fat about 6 months ago and still have half left...
 
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bulkbiker said:
Cold pork belly needs frying up until the fat goes crispy.. not microwave required and tastes delish
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Mmmm... sounds lovely!
Unfortunately, am staying in a house where is isn't my kitchen, and the prime motivation for all cooking activities seems to be the minimisation of mess, smells and clean up.
The original belly pork was cooked (steamed) in a stainless steel pan, covered in silver foil, with some water in the bottom.

!!!!!!!

This meant no spitting in the oven. No dried on juicy bits to scrape off. And no crispness anywhere. And all the fat was soft, flobboly and lardy.

!!!!!!!

Needless to say, that isn't how I run MY kitchen.

I am in an Alternate Universe for a few days.
 
ooo poor you! that method of cooing pork belly is similar to one we use but you have to uncover and whack the oven up to full for the last 45 minutes to crackle up the cracklin' ..... but that may cause some mess!
 
bulkbiker said:
ooo poor you! that method of cooing pork belly is similar to one we use but you have to uncover and whack the oven up to full for the last 45 minutes to crackle up the cracklin' ..... but that may cause some mess!
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Nothing a dosing of Oven Mate (other brand exist) and an ignoring of a couple of hours won't shift.
 

In this house it is used for roasting vegetables. We don't get through much either, but I might try a small batch.

All part of life's rich adventure.
 
Are you going for a sous vide supreme? I really want one..
Edit to add you can allegedly fill those with lard and use them to confit! now there's a thought.. pork belly confit anyone?
 
bulkbiker said:
Are you going for a sous vide supreme? I really want one..
Edit to add you can allegedly fill those with lard and use them to confit! now there's a thought.. pork belly confit anyone?
Click to expand...

Not at the moment, I can't think we use it anywhere near enough to go down that route, although the reduction in set-up time/effort could be attractive. I think @ianpspurs could be a more likely buddy on that adventure.

My immediate research is a replacement stick/immersion blender. Mine went to immersion blender heaven yesterday, and is already in the care of my local refuse service.
 
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