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What have you eaten today? (Low carb forum)

ianpspurs said:
Not looked at those yet but now you've put the idea in my head .... Re chorizo and cauli rice we have done that and very much enjoyed the result. As I mentioned chorizo appears in several dishes. @maglil55 anything with chorizo and parmesan risks a When Harry met Sally Katz diner moment:angelic:
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Were I to declare us to be out of chorizo (I am IC provisioning, my OH is IC nutritional alchemy), I would be leaving home, involuntarily. Chorizo would only be trumped by garlic or ginger.
 
Does anyone have a link to the faux Starbucks sous vide eggs actually in a sous vide - I can only find IP versions. We have one but I prefer sous vide - awaits scorn from IP cult:angelic:
 
Hi all. Low key, uneventful day on all fronts today.

Breakfast - none

Lunch - Shake Shack. Double cheeseburger with tomato, onion, lettuce and mayonnaise

Afternoon snack - 2 squares of one of the high percentage cocoa chocolate bars brought back from the US

Dinner - 2 Waitrose free range Cumberland sausages, 2 rashers bacon followed by lazy dessert of extra thick Jersey cream mixed with almond butter and 3 Hotel Chocolat 100% buttons
 
ianpspurs said:
Does anyone have a link to the faux Starbucks sous vide eggs actually in a sous vide - I can only find IP versions. We have one but I prefer sous vide - awaits scorn from IP cult:angelic:
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My son would side with you to the extent he has 2 sous vide now. I await the butchered cow to be cooked in these giant plastic crates he uses
To be fair he's a very organised cook. He bags, marinades and freezes family sized meals so that he has a stock of them to head to the sous vide as required. My claim to fame is I was the one who taught him to cook
 
maglil55 said:
My son would side with you to the extent he has 2 sous vide now. I await the butchered cow to be cooked in these giant plastic crates he uses
To be fair he's a very organised cook. He bags, marinades and freezes family sized meals so that he has a stock of them to head to the sous vide as required. My claim to fame is I was the one who taught him to cook
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Never met the man but already know he's a top, top bloke ( ™ Henry James Redknapp Esq)
 
ianpspurs said:
Never met the man but already know he's a top, top bloke ( Henry James Redknapp Esq)
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And being a nice person I asked said son if he had a sous vide recipe for the egg bites .....and he did (keto and low carb too)

https://wellnessmama.com/156155/sous-vide-egg-bites/

He did say you may have to purchase the mason jars for Mrs P if you don't already have them. Amazon stock the appropriate size.
 
Kingmidas said:
Just wanted to share my lunch - spinach quick fried in olive oil with garlic and chilli, eggs and ham; very yummy! I feel like I'm getting more to grips with this now. I think my husband's diet is getting worse- he seems to be consuming my carbs as well!
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Looks and sounds lovely.
The same experience in my house, it seems the less I eat the more my partner consumes especially carbs!
 
DJC3 said:
I think you have to pierce the yolk if you’re microwaving an egg. It stops the pressure building up within the thin membrane around the yolk.
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I did that but still experienced a massive explosion, put me off trying again :)
 
maglil55 said:
And being a nice person I asked said son if he had a sous vide recipe for the egg bites .....and he did (keto and low carb too)

https://wellnessmama.com/156155/sous-vide-egg-bites/

He did say you may have to purchase the mason jars for Mrs P if you don't already have them. Amazon stock the appropriate size.
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Thanks forthat @maglil55 and pass my thanks on to your son. I have added that to Mrs Ps appraisal targets - if she passes her appraisal this year the gin bill could ruin me:angelic: Wish we could go back to the days of drunk for a penny dead drunk for a shilling;)
 
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ianpspurs said:
Does anyone have a link to the faux Starbucks sous vide eggs actually in a sous vide - I can only find IP versions. We have one but I prefer sous vide - awaits scorn from IP cult:angelic:
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I have no idea which circulator or bath you have, but this should give you the idea, and indicative temps/times: https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere

Have you encountered Jason Logsdon, from here: https://www.amazingfoodmadeeasy.com...il-course/more/welcome-to-exploring-sous-vide

Many of his blog posts are targetting his various books, but he also has a lot of freebie content
 
DCUKMod said:
I have no idea which circulator or bath you have, but this should give you the idea, and indicative temps/times: https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere

Have you encountered Jason Logsdon, from here: https://www.amazingfoodmadeeasy.com...il-course/more/welcome-to-exploring-sous-vide

Many of his blog posts are targetting his various books, but he also has a lot of freebie content
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That is all great and really helpful - thank you very much.
 
ianpspurs said:
Thanks forthat @maglil55 and pass my thanks on to your son. I have added that to Mrs Ps appraisal targets - if she passes her appraisal this year the gin bill could ruin me:angelic: Wish we could go back to the days of drunk for a penny dead drunk for a shilling;)
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Have you, or MrsP tried infusing gins in the SV? I've had the most wonderful fun with little bags of gin and "stuff". Fave, so far, rhubarb and ginger. Morello cherry was fine, but a beautiful colour, and apple with cardamom isn't on the "to repeat" list.

I only do about 150ml at a time, and the infusions tend to be pretty intense, so end up being almost like a cocktail ingredient. Infused gin + gin + slimline tonic, or mixer of choice.

Life could be worse.
 
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