What's for supper?

Coletrain27 wrote:

The champagne of beer. Says it right on the can!

just rassin ya!!!!!! i used to drink that in my way younger years.

Haha I know you are, all good

Italian Bread Pizza tonight.

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Totally hijacking What’s For Supper? here so feel free to move this to a Keto thread. Wife and I each lost about #80-100 in about 6-8 months on keto. Everything that’s already prepared like bacon, sausage, cured meats, all have a LOT of sugar and starches in them as a binder when it comes to sausages.
READ the ingredients on every package and what the portion sizes are. USDA allows it to be rounded down when the value of carbohydrates is less than 0.5g PER SERVING. My sister was arguing with me that heavy cream was zero carbs, but the serving size was a 1/4 tablespoon or something silly like that. Unless you’re using an eye dropper in your coffee, you’re going to go over that. When you’re using a cup in a recipe it will add up.
Eating higher fat smaller portions kept us satiated between meals. We used the Carb Manager app and I weighed everything we ate. We each had 2-3 eggs and a half and avocado for breakfast most days. Other meals were typically some type of protein like a poached chicken breast with leafy veg and aged cheeses, Parmesan, aged cheddar, any hard cheese. The “dry” cheeses are lower carb but pack a lot of flavor in a small portion. A #1/3 grass fed burger patty (Costco) wrapped in lettuce and cheese. A pork chop with roasted bok choy and ghee. Steak with a side of spinach with aged cheese and ghee.
Riced cauliflower pretty much replaces rice or noodles in about any cheesy or saucy recipe. Just saute it until most of the water is out and it starts to brown, then do your thing with cheese. Roasted cauliflower was and still is a favorite side dish. Fry up your proteins in avocado oil, lard, bacon fat, chicken schmaltz, rendered duck fat, ghee, whatever. Top of my list are ghee and duck fat
Things to avoid that you may think are keto friendly vegetables are potato (obvious), corn, peas, carrots, beets, parsnips, onions, all grains, beans including green bean. Canned wax beans were about half the carbs of green beans so we’d split a can sometimes. Basically any vegetable that has a starchy texture or sweet flavor are out.
Good sides are all leafy greens, like spinach, bok choy, Brussels sprouts, fennel. A few scallions sprinkled onto two portions is OK but onions are out. Too much sugar. A light sprinkle of garlic powder here and there, but no fresh garlic. Jicama or kohlrabi can be julienned and made into a crunchy slaw. Sliced thin jicama make a nice crunchy chip when fried. Asparagus, broccoli, zucchini, and mushrooms are all good sides. Fried pork rinds is your crunchy cheat when you need a salty snack. Almonds (loved the smokehouse Diamond brand), walnuts or pecans are other good ones but you have to be careful with nuts because there are a ton of calories in a small portion.
People that don’t understand the science behind this kind of diet always question that you’re eating high fat and protein but it’s a smaller portion than most and really high in fiber if you do it right. Our labs were great with no high cholesterol or high blood sugar issue. We stopped using dinner plates and switched to cake plates or whatever the smaller plates in your house are called. 70% of the plate is your side dish. 4-5 oz. of protein.
ALL THAT being said, I don’t think keto was a sustainable diet for us. Effective and fast, absolutely. We each lost between #65 and #100 BOTH times we tried it. When you go back to “normal” the portions just keep getting larger until you gain it all back. That’s been our experience.
Anyone want to PM me about keto I’m happy to advise. I spent about two years of my life two different times down that rabbit hole. It works and it works fast but it’s just not sustainable for us.

That might me THE longest post on IDO. Definitely MY longest. It was a deep rabbit hole. That’s all I can say.

Tonight I’m doing some liver on the grill, along with fava beans and a nice Chianti.

Cheesy Kielbasa Pasta tonight! So easy and simple! And most importantly, delicious!!

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looks good sharon. i have ALOT of venison ring bologna i should make this with

Bearcat89 wrote:

Those wings look great. Did the price of wings drop now ?

I’ve noticed wings and bacon are coming back down to pre-pandemic pricing.

IceManBran wrote:

I’ve noticed wings and bacon are coming back down to pre-pandemic pricing.

yea ive noticed stuff is slowly dropping around me. ribs have came back down in price, pork butts ive noticed the same also. steak still seems to be holding high though

Coletrain27 wrote:

looks good sharon. i have ALOT of venison ring bologna i should make this with

Thanks! I’ll send you the recipe!

Sharon wrote:

Thanks! I’ll send you the recipe!

got it, thanks

Crock pot ribs with taters and green beans.

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glenn57 wrote:

Crock pot ribs with taters and green beans.

Glenn you need to wipe the taters off the camera lens before taking a pic!

^^^^^ yea it is a bit foggy……..my patio door is right there……think it was the glare form outside!!!!:???:

Potato hotdish. From my wife’s family recipe book

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Made Sharon’s pasta with venison ring bologna. Good stuff

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If y’all were at the cabin, it would be award-winning chili. I just took home first place at the first annual Channel bar chilli cook off.

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Damn, they really dolled up the place since I was in there last.

Congrats!

glenn57 wrote:

Damn, they really dolled up the place since I was in there last.

Congrats!

Trig and Jill have done a great job there.
Lemme know when you’re area again, we can throw a few back.
BTW – Rumor has it Iowaboy1 and Sparkles might be in the area mid June.

Could work, my weekends in June are full but during the week

Pork roast,hash browns and corn!!

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Biscuits and gravy and deviled eggs

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I splurged yesterday and got a big ribeye. Reversed seared it on the Bullseye at 225 and finished it off on the weber.

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KP wrote:

I splurged yesterday and got a big ribeye. Reversed seared it on the Bullseye at 225 and finished it off on the weber.

That looks great! My Dad’s buddy shot a moose last fall, and shared some ground with us, so we had Moose Burgers the other night. Forgot to take a pic, but they were damn good, and honestly my wife, FIL and I thought they cooked and tasted just like very lean ground beef.

Gonna need a shower to get all the sauce out of my beard

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Nice rack! I haven’t done a saucy sticky rack in a couple years. Been on the dry rub. I think I’m overdue.

Thanks, I like both rub and sauce

Coletrain27 wrote:

Thanks, I like both rub and sauce

Me to. I never think of taking a picture of my food. But we did 3 racks last night and wings. Made for a great dinner and also lunch today

I smoked a bunch of racks a while back and vacuum sealed them. Then throw them on the grill or oven to heat them up latter for meals