Well after carb loading over Xmas and my birthday, I’ve now gone back to crappy low carb
The beer was a Friday treat after the first week back at work and generally a poorly household Xmas, Mrs was ill second Christmas running, last yr COVID this year chest infection and inflamed ribcage.😭
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Cuprajake I will be joining you shortly. That means when I can stand the nagging no longer! I eat porridge for breakfast but the carbs are slow release into the bloodstream over the day…..as opposed to say eating breakfast cereal which dumps its carbs into the system all in one go. Lunch tends to be like your meal but I substitute eggs for veg as I am not a lover and I do not worry about the evening meal. I had to have ⅔ rds of my stomach removed in 2017 so can only eat small amounts, but often!
I’m finding low carb more limited that vegan
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Up to about 80 so far with family bringing more with spare dough 😂
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Potato/cheese (mash) and then sauerkraut
Boil them and then mushroom gravy on top
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Finished article
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I made Milanese beef steaks. It didn’t last long. The photographer arrived too late. 🤪
It is Sunday…….answers on a very small postcard!
After seeing the sous vide cooking you guys have done I just had to finally get one and try. Got a good deal in the outlet shop today £99.
More crap 😂
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Little tip the on salmon I eat is from Tesco line caught only, rest of salmon is farmed not great. 😎
That was Aldi/Lidl
I had John west pink salmon in a tin yesterday. Rank! Had bones in it
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these looked like vertebrae
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Cuprajake
Yep, they are in every can of salmon I have ever had.
They are softened in the canning process and CAN be easily removed if you don’t like the texture.
My favourite canned salmon story is from Canada where the particular salmon variety in their river had white flesh.
They marketed it as “Guaranteed not to change colour in the can”
Coming from Portsmouth you would think I would like fish…..BUT NO! According to my taste buds fish is the most disgsting thing I could put in my mouth. In fact, anything that lives in water to me tastes rank….except cress.
Anyway, I had a 300ml tub of double cream that was going to waste so I thought rather than binning it I would make me some butter. It made a 161g 3% salted pat.
That is good value for a kit with all that. I bought my sous vide kit seperately and made a set-up Heath Robinson style about five years ago, because I don’t remember seeing kits available then. Wi-Fi Sous Vide stick from Amazon £52, Container with lid - so the kitchen stays steam free - from B&Q £6 and stainless steel expandable/retractable rack holder for holding and keeping seperate bags when cooking steaks etc, from Ikea £5. All for less than £65. I used to vacuum seal my steaks before putting them in the water bath, but found using zip-lock bags if I left an inch of the seal open as I lowered it in the water, just the pressure of the water would push out all the air and just before I totally sumberged it, zip it right up. Works a treat.
Pompeyexile like your ingenuity. Shows that you don’t have to spend a fortune to get something decent that works. I am like you in that I do not eat anything from the sea I can’t even stand the smell of fish, my wife however loves it but doesn’t eat as much as she could as I cannot stand the smell. One benefit of the sous vide will be to cook fish for the wife without the smell which will be good.
