https://www.tost3.com/ Sun, 10 May 2026 01:06:09 +0000 MyBB https://www.tost3.com/showthread.php?tid=977 Fri, 24 Apr 2026 08:23:50 -0400 Ordinaryshaver]]> https://www.tost3.com/showthread.php?tid=977
  PXL_20260424_121707687.MP.jpg (Size: 717.23 KB / Downloads: 12) ]]>
  PXL_20260424_121707687.MP.jpg (Size: 717.23 KB / Downloads: 12) ]]> https://www.tost3.com/showthread.php?tid=976 Wed, 22 Apr 2026 20:54:15 -0400 Ordinaryshaver]]> https://www.tost3.com/showthread.php?tid=976 Shaved off the beard-that was MUCH to grey and got a fresh high and tight. 
The beard is gone,and the razors are back!]]> Shaved off the beard-that was MUCH to grey and got a fresh high and tight. 
The beard is gone,and the razors are back!]]> https://www.tost3.com/showthread.php?tid=975 Wed, 22 Apr 2026 20:46:50 -0400 Ordinaryshaver]]> https://www.tost3.com/showthread.php?tid=975 https://www.tost3.com/showthread.php?tid=972 Sat, 31 Jan 2026 16:09:42 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=972
Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.]]>
Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.]]> https://www.tost3.com/showthread.php?tid=971 Sat, 31 Jan 2026 13:21:56 -0500 Jayaruh]]> https://www.tost3.com/showthread.php?tid=971 ]]> ]]> https://www.tost3.com/showthread.php?tid=962 Tue, 20 Jan 2026 08:18:15 -0500 Wchnu]]> https://www.tost3.com/showthread.php?tid=962
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  20260119_174219.jpg (Size: 458.45 KB / Downloads: 17) ]]> https://www.tost3.com/showthread.php?tid=961 Wed, 07 Jan 2026 15:50:06 -0500 Jamie]]> https://www.tost3.com/showthread.php?tid=961
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  20260107_151115.jpg (Size: 903.1 KB / Downloads: 13) ]]> https://www.tost3.com/showthread.php?tid=960 Sat, 03 Jan 2026 01:17:15 -0500 Wchnu]]> https://www.tost3.com/showthread.php?tid=960 https://www.tost3.com/showthread.php?tid=955 Mon, 29 Dec 2025 10:25:36 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=955
This is sort of like Sous Vide done in the oven. Sort of.

We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off. 
Enjoy!]]>
This is sort of like Sous Vide done in the oven. Sort of.

We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off. 
Enjoy!]]> https://www.tost3.com/showthread.php?tid=954 Thu, 25 Dec 2025 02:29:16 -0500 Wchnu]]> https://www.tost3.com/showthread.php?tid=954