Відео

Great idea! I ran out of the Eskimo dwarf sausage otherwise that would have been in the middle 😉

You can if you wish, but honestly it's not necessary.

You're very welcome. I have some quick and easy Christmas ideas coming up, so I hope you'll enjoy these too. Feel free to share on social media if you like the recipes 😉

It just gives it a slightly smoother texture/consistency. It’s by no means obligatory 😉

Sure 😉

You're very welcome 😉

Thank you, you're very kind. I am working on my first cookbook 😉

I am sure it would, however I do not use avocado oil so you'd have to give it a go and see how you get on.

Absolutely!

Absolutely! They all taste nice 😋

I hope you'll enjoy it!

Thank you 😋

Thanks. I hope you'll give these a try.

Thank you so much!

Have a wonderful summer too!

I am so pleased you like the recipe!

You're very welcome!

You can certainly add additional mayonnaise to it. I do not use aioli with the emulsion of garlic since it's not PKD, but if you're doing more keto carnivore you could certainly try it.

Many thanks. You too!

Thank you so much. I am glad the video is helpful.

That’s great. I like those ones a lot too 😉😋

Ok good to know ;-)

Yes, this is coming.

Thank you so much Samantha. Yes, they are very versatile. I will be posting a few other recipes up soon using the beef flour that are nice too, so stay tuned ;-) Have a fantastic weekend too!

Thank you. I hope you will enjoy using the beef flour in the upcoming recipes.

You're very welcome!

No problem Samantha, my ''double'' ;-) I am originally from the NW England (Derbyshire) so may be we have a distant relative in common ;-) Thank you for your lovely comments. It's so nice to receive feedback. It makes it all worthwhile. Have a wonderful weekend too.

@@nicolaskitchen_net

Thanks a lot. Time wise it can take less than 1 hour to cook (like in the video) or slightly longer if you can get your hands on a larger sized joint of beef. A rough guides would be 25 minutes per 500g, plus an extra 20 minutes for medium cook. Allow slightly more time if you prefer well done. The digital thermometer is very handy. The one I use is by ThermPro TP-16. The Moulinex electric carving knife is more of an antique at this point ;-) It was one my parent's bought on Christmas Eve 1984! The blades just unlock from each other and just eject from the device so they're super easy to clean as they can be submerged into water. For the digital thermometer probe, you can simply emerge the probe tip itself into hot water and clean it. It's quick and easy, which is definitely preferable as you say.

Hi @plum1018. I was about to reply to your other kind message for the beef flour video but it's disappeared and I'm not sure how to retrieve it... Anyway, I just wanted to say that we're all different, so stick with it as every day you do PKD the better and better you will feel. The histamine issues will resolve themselves with time ;-)

Thank you! My digital food thermometer is made by ThermPro. It's the TP16 model, however I am sure there are later versions at this point. It works really well though ;-)

Thank you.

Yes, anywhere from 2 - 4 hours. Start by seasoning the tongue. Then, place it in a roasting pan and add in some broth (It can be enough to go half way up the tongue should you wish). Cover the pan tightly with foil / or use a lid and roast the tongue in the oven at a low temperature 120c or 130c for 2 - 4 hours, until it is tender and fully cooked. Check it after 2 hours and if it's completely tender, it should be done. Otherwise, let it cook a little longer and check again. I hope this helps.

@@nicolaskitchen_net I made it! Thank you so much!! It ended up taking 3 1/2 hrs at 130 degrees Celsius with a tight lid, celtic salt and some liquid (i didn't get your message in time to add broth but I did add a good amt of lard plus some suet pieces and the meat released a lot of liquid maybe because it was not all the way thawed lol and that made broth that did happen to come up about half way💛) It was good, kinda earthy/deep/rich flavor and the fat on it was delectable, it was very tender, kinda like a mild beefy roast flavor. It still tripped me out a little to be eating tongue lol, but I guess that will ease with time. For ex: Kidney used to be a little difficult for me but now I just eat them up as if they mushrooms quick as can be and enjoy each bite Maybe one day, I'll be able to eat thymus and pancreas lol I appreciate you sooooooo much. I wouldn't have tried the tongue without your support🎉🎊💐💛🌻

@@plum1018 I am so pleased that it worked out well for you and that you shared your experiences! Good on you that you're now cooking up tongue. It is very delicious isn't it. People hear tongue and then run for the hills, yet it's very nutrient dense and tastes delicious so it's great that you gave it a try ;-) In the early days I also had a hard time with kidney, but now I also treat them like mushrooms as they have a similar texture and they are totally delicious! I think sometimes it's a little psychological. Once we get over that, it really unlocks so many doors for our nutrition.

You must have read my mind as I have been working on a few new ones, so stay tuned ;-) If you make any of my ice creams and like them, please feel free to share photos and comments on social media platforms as that would be really helpful ;-)

@@nicolaskitchen_net I’m thinking of making a duck or a lamb chop as they have a mild sweet taste to them and maybe add a dark berry and a touch of some heat like spice heat cured frozen egg yokes maybe on the list also

@@nicolaskitchen_net I’m willing to bet ice cream with a mild aged cheese would be very interesting or a smoked cheese

@@nicolaskitchen_net I thought I was the only person who ever made liver ice cream so I searched and here you are probably the only other person I ever seen making it my way to make it is very similar

@@michaeledwards8946 i don't actually eat dairy but could imagine this being interesting and flavourful.

Hi, I would try cooking at a low temperature (so 120c or 130c is fine for several hours). If you keep the lid on it will keep it nice and moist as the lid traps heat and moisture. With a lid, you waste less energy. Without a lid, water is allowed to escape. So it all depends on what you're trying to do. I hope this helps. Let me know how you get on ;-)

@@nicolaskitchen_net Wonderful! Thank you so much🌹

Thanks ;-)

Hi, for making burger patties I tend to just use my basic Kenwood mini food chopper. It's compact and powerful, 500W. It's also super easy to clean too. I think something like that can be a great kitchen gadget. For larger quantities of meat etc. I would probably opt for a food processor too. I use an old Philips model HR7774/90 at home that I have had for years and is easy to clean. With time, following PKD will help normalize intestinal permeability, therefore you will start to no longer have autoimmune reactions to anything that is normally in the meat. One popular method to cook pork tongue is indeed to braise it and you can also slow cook it or pressure cook, or grill it too. Yes in the oven at a low temperature for several hours, until it is tender and fully cooked. It may take anywhere from 2-4 hours, depending on the method you choose and the size of the tongue. It’s best to cook it low and slow to ensure that it becomes tender and fully cooked. I will try and get hold of some pasture raised pork tongue to do a recipe. I still have a beef tongue recipe I need to get to as well, so please bear with me ;-)

Hi Samantha, yes making your own burger patties is so much better, as you know exactly what's in them and they're not particularly time-consuming to make either. If you do a big batch, they also freeze really well too. The burger press can be very helpful as you mention. I hope you find something you like. Using the back of a spoon is normally pretty good otherwise ;-)

@@nicolaskitchen_net Good point~ a spoon works. I sure like the way yours looked though, so neat & tidy. I think for people who love to cook & create things in the kitchen, the aesthetic adds to enjoyment maybe. *I may have found a contender on Amazon today, burger press that is.=) 🤞

@@RV-there-Yet Well that's great news! Yes, I do know what you mean in terms of the aesthetics ;-)

I have found that I keep the pasteurised eggs in the fridge for several days. As I like my egg yolk sauce nice and thick, I cook for 25 - 30 minutes usually. It just depends on what I will be using them for.

Brain?

Hello, a very good substitute is in fact oven roasted bone marrow as it provides a great amount of creaminess, and yet is so subtle taste-wise. Instead of the 150ml Alfredo sauce, simply heat up 90ml of tasty beef broth, with a touch of salt and 65g bone marrow. Once nice and warm, put it in the high speed blender and blend until smooth. This will yield about 150ml. So your PKD ratio will still be good. Let me know how you get on ;-)

@@kristinj8271 yes, the Alfredo style sauce contains a small amount of poached brain. I know that can seem intimidating and weird to many at first. The first brain I tried poached was lamb brain and I still cannot stand it. However pig brain poached and then used in sauces is brilliant. The taste is creamy and neutral, so it makes for a great sauce as well as a dessert sauce too. If you don't like brain or don't have access to it, try the alternative indicated.

I hope you like it. It is very delicious 😋

You're very welcome. I hope you'll enjoy it.

Pork Jelly is pork skin that has been trimmed of as much of the fat on it as possible and then boiled. Here's a link to my video on how to make it ua-cam.com/video/8367h3CRV2Y/v-deo.html

@@nicolaskitchen_net That's great! Thank you so much.

It's a thermo signal pan with a titanium non-stick coating

@@nicolaskitchen_net Sorry then, I guess that's great! 😊