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Episode-2552- Listener Calls for 11-21-19 — 6 Comments

  1. To the man who called about leaving San Diego and moving to Idaho.  I just did that six months ago.  I moved from San Diego to Moscow ID.  I was a little concerned about anti-Californiaism.  But it hasn’t surfaced yet.  The people couldn’t have been any nicer.  We’ve been welcomed and treated well.  So far, I have no regrets.  BTW, we didn’t know a soul here.  No family, no friends but we are adjusting just fine.

  2. Regarding keto food storage, I also have a really deep supply of frozen meats and veg, so I have plans in place to keep that stuff cold.  With that being said, I actually wrote a blog post about this yesterday morning because of a conversation on the TSP keto FB group.  A gentleman was asking about food ideas for his BOT.

    Shelf-Stable Keto Long-Term Food Storage

    Also, PLEASE DO NOT use Gamma seal lids with O2 absorbers.  The only way you’ll get them open is with a drill bit.  You can actually pry the press-on lids off of 5-gallon buckets with a bucket opener, but you won’t be able to open a Gamma Seal lid.

  3. Regarding a Sous Vide turkey.  I just cooked my first turkey using Sous Vide.  Not my first turkey ever though.  Traditionally I cook the turkey for my mothers Thanksgiving day feast.  So not having cooked a turkey using this method, I did a test turkey this past weekend.  I deboned the breasts and removed the leg quarters whole.  I saved everything else for broth and gravy.  I brined it using an equalibrium method that allows you to brine for as long as you want, because the salt content in the turkey will never get too high.  I then seared the 4 pieces of turkey in a cast iron skillet over high heat for a couple of minutes on a side.  Then I vacuum sealed the breasts in one bag and the leg quarters in a 2nd bag.  Sous Vide the leg quarters at 150 degrees for 12 hours, then turn the temp down to 135 and add the breasts for between 8 and 12 hours.  Remove all of the turkey and it’s technically edible.  Best though if you broil it in the oven for a few minutes to crisp up the skin.  I found this method on Youtube.  It works very well.  I also have a recipe for turkey gravy that is VERY keto friendly.

  4. I have a question regarding the light bulbs mentioned.  Nowhere in the descriptions does the company claim they are growing lights.  Do we know these will work as grow lights in an indoor growing environment?

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