Kind thank youz @Rabeats2093 !
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Hell ya. Iāve had a few tenderloins in the last week and a half. My new thing with steak is to do a sous vide soak to get the steaks almost ready. Then I throw them in the hot as fuck cast iron skillet for a couple minutes on each side. Butter and Montreal Steak Seasoning the only other thing I need. I try not to go above 128F max, but I like my steaks juicy.
Once I tried it, I never went back to not doing it. I donāt even have any special gear. I use a big pot, fill it with hot water, put the sealed ziplocks in it, and change the water out every 30 min or so.
Itās sweet too, that I can take a steak out of the freezer and make an awesome steak without defrosting it by some other means Take steak out, put in heated water, wait, cook, eat, yum.
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Description
The āAdirondack Blueā is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The āAdirondackā varieties are purple and the skin may be slightly netted. Tuber dormancy is short.
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VITELOTTE is another bluish potatoes. Make some Mash out of itā¦ Looks awesome
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Thats a trip
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After the tabouli and hummus yesterday, my wife was craving some shawarma again, but ordered the chicken plate this time. Delicious! 
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Pancakes made from scratch with hemp powder, garden raspberry jam (made yesterday) & topped with walnuts.
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Are you using hemp powder instead of flour, if so what is the carb content of hemp powder and how does it compare to normal flour for cooking.
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I am on a curry binge atm, experimenting with different foods.
Curry 2 egg omelet with fried panere cheese, onions, green onions, hot peppers and garlic, with cumin, corriander, tumeric and chilli flakes.
The salad is spinach, green onions, tomatoes, feta cheese, pumpkin seeds, walnuts, and a table spoon of olive oil. All organic.
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Dammit! Starting the day outta likes!!
Ive tried to stay away from this thread as long as I canā¦ started at the end just nowā¦ Iāll have to get back here from the beginning tho. Some incredible dishes in here!
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I know what you mean, I try not to come here as I fast 3 days straight a week, and only eat once every 24 hours the other 4 days, its torture to look at all tbe great food, even if its mostly not vegetarian.
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Iām pretty consistent with OMAD myself but not so much 96hr fasting
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Once I am past 24 hours and fully ketogenic, I donāt feel hungry unless I lok at nice food pictures lol. The hardest bit is cooking for the wife on the 72 hour fast bit, but she is going out to BC for 3 weeks soon, so I am thinking of trying a 7 day fast or longer. Its hard to get essential minerals and vitamins in your body with supplements on an empty stomach though, I dont want my hair falling out lol.
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Pizza and Pork Pancitā¦all the veggies in the Pizza/Pancit except the mushrooms came from my garden folksā¦Iāve been making my own pizza for over 13yrs.
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BEst of luck to you. A dash of salt helps me through hunger pangs. Your right about getting past 24hr. Hardest part. I never realized how much I over ate to live! Gotta keep up on minerals and electrolytes!
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Very nice!
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about 1/4c of hemp for every 3/4 cup of flour. Hemp seed flour is 50% protein and adds a nutty note so itās really a nice mix. Thereās approx. .3grams of carbs (5g of protein!) for every 3 tbsp of hemp seed powder.
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Cheers man, to many carbs unfortunately, trying to make a decent keto bread, but alas its impossible I think 
I really miss bread of all types coconut and Almond flour just dont get the same texture or lightness, even when adding phsyllium husks, baking soda and yeast for a more bread like flavor. It always seems to come out as a big lump of squidgy dough with a hard crust 
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