Renaming the thread Cast Iron Freaks
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Miso-marinated black cod (sablefish), Swiss chard, couscous, and a citrus fennel beet avocado salad.
No cast iron involved!
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Wow!
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You maverick renegade, you…
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ugh… now i know why you lose so much weight on the carnivore diet… after a week and a half, you just get sick of eating meat…
and youre never really hungry ever either…
But damn… I really wanted a DQ Blizzard… but I know id feel terrible after the first spoon… plus… I didnt feel like eating… I never do on this. its like constant satiation…
Its only been meat, water, Tea and Coffee… both with half and half.
But damn… tonights chicken was good… I just loaded up on the Galic and onion powder… old bay…
then the chicken thighs (best part of the chicken) go in a pan with EVOO… one side browned…
Then after the crust is there, I flip… add white wine and little slivers of butter…
then after the chicken, I blasted the juices until they condensed down into jelly, then smeared that on a couple peices… all wine and fat flavor…
Then your body just goes… WTF? Only protein and fat? Gimme Glucose!!! Noww…
scratch… scratch… you got any of that sugar? just a taste… I promise I wont leave ketosis… come on… give me that white powder… those crystals… that sucrose baby…
I need to get one of those outdoor cast iron griddle bbq to make smash burgers and food like Sam the Cooking Guy. But not spending 5k on an Evo grill when a $500 Blackstone grill will do.
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try having fruit instead, something like watermelon/melon/peach/pear is awesome for stopping processed sugar cravings
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That is a good idea… but Im being super restrictive… no carbs or sugars.
Im maintaining ketosis as much as possible.
…god, I know… I like cantaloupe smoothies alot… I freeze it, then blend it with water and yougurt… some Scandinavian kind… soo good. That is what I will do to break my… whatever it is Im doing…
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Some raviolis I made. My mom gifted me this ravioli form thing-a-ma-jig, kinda like an ice cube tray. You lay down a layer of noodle across the top, squirt your filling in there, noodle over the top and then roll over the thing with a little wooden dowel/rolling pin and the rough edges between the “cubes” cuts the dough.
It sort of works.
I mean, it works but it’s messy if you overfill them like I did. I don’t believe in it as a product though. It’s definitely better to go more traditional,and roll that shit out, but I was kinda short on counter space and I didn’t want to clean off the whole kitchen table and make a fucking project out of it.
Filling was : pancetta, butternut squash, sage, soft goat chz/fromage blanc, a hint of lemon zest, good pinch of chile flake, a whisper of grated nutmeg(not enough to taste it, just enough to add to the warmth) and salt.
Sauce is the best sauce: pasta water, butter, and parm thats been shaved a bit too close to the rind.
I have boatloads of the filling leftover after abandoning the ravioli project for being too involved. It’s going to go in to some rigatoni, like a sauce, with some grated zucchini that’s been salted and wrung out. Like a baked ziti thing, casserole style, so I might remember to take a picture of that tomorrow and show you folks…whether or not you want to see that.
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They look delicious!
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This is the way with nutmeg in a savory dish.
Your meal sounds delicious! 
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my newest creation the naanwich! Basically Indian style chicken tikka masala on a garlic naan bread. Delish!
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these look amazing! I want to get a stand mixer and pizza oven and make some !
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honestly depending on what type of pizza you want to make mixer is not required, I’m going for Neapolitan pizza and I barely knead the dough, for 3 pies approx 14” you only do 500g of flour with bare minimum kneading, I’ve made 6 pies from 1kg and it’s pretty easy as well. for bread I’d get a mixer, but for long fermentation pizza dough you can definitely do without and get amazing results.
oven is a must though, nothing beats proper heat, no home oven can do that. although Ooni has something electric that goes real high but the size is up to 12” which is pretty small
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since I want to make a wide variety of things besides pizza dough, a stand mixer is real workhorse to also grind meat with attachment, make pasta from scratch and many types of breads. That along with a griddle bbq and pizza oven would be awesome to up my culinary game.
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Speaking of special recipes, everyone has their own favorites. Some might find joy in the simplicity of a perfectly roasted chicken, while others might revel in the complexity of a multi-layered lasagna. From homemade pasta to decadent desserts, the possibilities are endless.
At home, people are often exploring new cuisines, trying out recipes from different cultures like Russian lemon honey chicken, or putting their own twist on classic dishes. Whether it’s a family recipe passed down through generations or a newfound obsession with fermentation, there’s always something exciting happening in the kitchen.
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