My dad always said he had time but not money, or money but no time. Sadly it's hard to have both at once, esp with kids in the mix. Congrats on the new addition.

Thanks alot! As soon as I bit into it, I realized I should've made a homemade mayo and a homemade ketchup. Next time for sure!

What country is this? I dig that outlet.

I'm getting the flavour profile but why turkey? Smoke, umami++ heat, sweet, salt. The texture profile needs crisp though. Have you got some skin you're hiding away there?

I was counting calories so I kept the pepperoni limited intentionally. Mostly this is me trying to perfect a low carb crust so I can still have pizza while losing weight 🤣

Thank you!!!

My exact thoughts, I don’t see chicken breast being good in an air fryer, chicken thighs and wings however !!!

Do you have a Dollar store near you? Get a steamer.

Just personal opinion here, but these ratios are off. Needs more pepperoni. Looks awesome though.

Looks like a banana jobby shoe

If anyone is wondering how I make my keto dough. It's a normal 24 hour ferment pizza dough recipe with salt, olive oil, a bit of sugar and active dry yeast. I substitute King Arthur Keto Blend Wheat Flour instead of using AP or bread flour. It does have some net carbs but <20 for an 10 inch pizza with that real dough taste and texture.

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I see you Michelin!

I regret not checking to make sure I had ranch before making them. I did have homemade bbq sauce and some fancy honey mustard though.

Looks taaaaaasty!

Health conscious people why are you here to bash!

I’d eat the whole thing, looks bomb.

2nd

Oh the marinated pork chops + warm spinach salad w/ the biscuits sounds so good. I was already thinking about the next time I'll bake them again. Don't be surprised if you see me stealing that exact dinner plan sometime in the next few weeks

RANCH.

Nice! Yep, that is the trick! We have some "upper-crusty" restaurants in my area that serve it in the Kansas City area; that is one of the reasons I started doing it with my venison 😊

This looks absolutely delicious! I would be happy to put this on my menu when i ever get to open an "eetcafe" here in the Netherlands. it's basicly an cafe that has been transformed into an eating esteblishment?

(sorry for spelling errors but english isn't my native tongue)

Asked by a few already, but i would love to have your recipe! i could try to duplicate it and could get fairly close but there's always something in there that gives it just that little extra to it. (i useally leave out that special thing when handing out recipes lol)

I’m spoiled in the land of semi farmed lobster, don’t even stoop to frozen let alone imitation😁

I can only speak for Whitetail deer harvested in the Midwestern US. In these areas, they primarily eat grass, acorns and wastage from the fields (soybeans, corn, etc.). Also, I butcher my own animals; unscrupulous butchers (e.g. the "We just grind it all into ground meat and jerky") have a tendency to not trim all of the fat and non-meat tissues before freezing their meat. In my case, I have often had people tell me they cannot tell the difference between beef and my ground (15-20% beef fat and venison double-ground). When it comes to the roasts are steaks, the only real difference most people can discern is the meat is a deeper red color. Also, if you insist on having your steaks cooked hotter than medium (above 145°), venison steak is a good choice. The reason being, at these temps and hotter, the steak gets tough and dry more than beef; this is due to it being very lean).

Hopefully that answers some of your questions about it ☺️

Delicious food and nice dog lol

Thats the insects by WEF