Chef Martin's Journal, 21 April 2018

Bleu Cheese Crusted Sous Vide New York. Bacon Onion Garlic Spinach and Baby Kale. Keto Biscuits and Butter. Daikon Radish "Fries" and sugar free Ketchup. Makers Mark Bourbon on the Side.

Diet Calendar Entries for 21 April 2018:
2053 kcal Fat: 179.15g | Prot: 92.51g | Carb: 32.32g.   Breakfast: Coffee, Butter, Organic Virgin Coconut Oil, Swerve. Lunch: Cooked Japanese (Daikon) Radish (Fat Added in Cooking), Trader Joe's New York Strip Steak, Buttermilk Blue Bleu Cheese Crumbles, Cooking with Spinach Spinach & Baby Kale, Wright Brand Bacon Ends & Pieces, Sweet Onions, Keto Biscuit, Butter, G Hughes Sugar Free Ketchup. more...
3392 kcal Activities & Exercise: Cooking - 2 hours, Sleeping - 8 hours, Resting - 12 hours, Samsung Health - 2 hours. more...
on diet The South Beach Diet  

25 Supporters    Support   

I'll be right over lol! 
21 Apr 18 by member: 8Patty
What sear method do you use for the SV NY? I've done cast iron, afterburner and hibachi - not sure which one I like the best. 
21 Apr 18 by member: davet58
oh my! 
21 Apr 18 by member: jengetfit123
Damn... that is outstandingly delicious looking! 
21 Apr 18 by member: JLente
Your food pictures are an adventure :) Looks wonderful! 
21 Apr 18 by member: kattay
Wow! Yummy meal as usual 
21 Apr 18 by member: momma6224
After I pay it dry, i rub the steak with oil and pan sear in a smoking hot cast iron skillet for about 2 minutes turning every 15 seconds or so 
21 Apr 18 by member: Chef Martin
Chef Martin - you inspire me! Food that looks beautiful and tastes great! I wish you could teach me!! 
22 Apr 18 by member: RiverRes
Wow! Marvelous meal. 
22 Apr 18 by member: Draglist


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