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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DJC3" data-source="post: 2200333" data-attributes="member: 468536"><p>[USER=24561]@Chook[/USER] and [USER=461597]@PenguinMum[/USER] I sympathise with the nonstick pan problem, I’ve spent a small fortune over the years trying to find a good one. I do have a set of heavy cast iron ones but everywhere is so damp in Cornwall, if I don’t use them for a week they’d have a green mildew layer. </p><p>Today looks like an OMAD. Day as I was out this morning. Put pork belly in for slow roasting before I went so just had to whack heat up for crackling at the end. </p><p><a href="https://www.dietdoctor.com/recipes/roasted-pork-belly-creamed-pointed-cabbage" target="_blank">https://www.dietdoctor.com/recipes/roasted-pork-belly-creamed-pointed-cabbage</a></p><p>Didn’t follow their cooking instructions for the pork but I did use the seasoning mix for rubbing into the skin. The fennel seeds were a revelation!</p><p>Wine with the meal. Creamed cabbage as per recipe. A lovely meal.</p></blockquote><p></p>
[QUOTE="DJC3, post: 2200333, member: 468536"] [USER=24561]@Chook[/USER] and [USER=461597]@PenguinMum[/USER] I sympathise with the nonstick pan problem, I’ve spent a small fortune over the years trying to find a good one. I do have a set of heavy cast iron ones but everywhere is so damp in Cornwall, if I don’t use them for a week they’d have a green mildew layer. Today looks like an OMAD. Day as I was out this morning. Put pork belly in for slow roasting before I went so just had to whack heat up for crackling at the end. [URL]https://www.dietdoctor.com/recipes/roasted-pork-belly-creamed-pointed-cabbage[/URL] Didn’t follow their cooking instructions for the pork but I did use the seasoning mix for rubbing into the skin. The fennel seeds were a revelation! Wine with the meal. Creamed cabbage as per recipe. A lovely meal. [/QUOTE]
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