Carnivore Sh*** On A Shingle: CHIPPED BEEF NIRVANA
This has been requested regularly on my carnivore recipe list for months. Like, subscribe, and share, and let’s test out hte theory to see if it works with upcoming carnivore waffle recipe! It’s time to get our protein on with that budget-minded meal loved by many a kid and many a military member, SOS, also known as chipped beef with gravy.
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Eat your meat, love your life!
Chris 😊🥩🧈🥓🍳
#ketogeniccarnivore #ketocarnivore #cooking #livecookingshows #chriscookingnashville
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I have found that when any of my carnivore breads collapsed. If i leave them in the oven with the heat off and the door open a little it helps the cool off slower and maybe dry out a little. Not that it gets to dry but it has helped to minimize them falling.
When I have made creamed dried beef ( pre- keto) I always cook the dried beef in some butter first.
thanks…. for it ALL
and thanks for the info on the buns and bread..
love the mash potatoes..
have made the pasta too.. noodles/ with red sauce .. so not carnivore but…
and when coming your way. I will look to see if you have anything going on.
Look…I like the channel and am a sub. But, an hour and 7 minute long video? C'mon.
ok, so from one fat guy to another, i've been doing carnivore for a year now and the weight just stopped coming off. I don't eat to the point of being stuffed, in fact i never get stuffed anymore, i just eat to satisfaction, and the weight just won't budge anymore. Any tips on how to break this plateau while still staying carnivore? Do i need to just starve myself at this point? I'm genuinely asking…
Chris, did you use regular almond flour or the more finely ground?
Unfortunately Chris, you guys tend to go live around the same time I go to bed lol ..
Thank you for keeping the stream up after the live broadcast.
I am catching up with you now ! 😁
Sad to have missed the entire live, BUT…SOS brings bittersweet memories as this was a favorite of my veteran Dads. After mom died, I would have him out regularly for SOS. He’s been gone a couple years now, but I’m so glad to see this version so I can make it for myself because I love it too!! You guys are the best!!
Chaffles always tastes like an overdone cheese omelette to me.
Waiting for the chafffle recipe…biscuits and sausage gravy 😋
Ooo Wowza SooooOooo excited 🎉❤🎉 excited about the Mighty community…Excited about this gravy YEEHAW (I’m Australian so don’t say yee haw also never heard of SOS 🤣🙀 but this looks amazing) this is another amazing chemistry lab in cooking solutions 🥳😻🎄 Fantastic thank you so much xo
Regarding allergy to dairy: if you’re new to keto/carnivore and have only recently eliminated gluten, it may take awhile for the gut villi to heal enough to function properly with dairy. I was off gluten for about a year before I was able to tolerate dairy again.
Thank you
You make everything look so easy. SOS is so good. Can’t wait for your chaffle recipe. So far I don’t like any I’ve tasted.
This was my breakfast of choice for my birthday. Our family always adds in chunked up hard boiled eggs. Would also be keto/carnivore! An even heartier breakfast. It was always best on homemade bread but your chaffles look a tasty alternative!
Thank you
My dad was the Navy in the Pacific. I love this stuff.
Great video! I haven't had sos since I was a kid. I don't know why – it's sooo good! But somehow I missed how much chipped beef you put it. Was that about a pound? Or half pound?
Use pastrami.
I grew up on SOS mmmm. Chris purchased the imarku skillets. Amazing, thank you. Made the mashed potatoes 1st. Time . Will need the Vitamix. Too much for B&D. Trying to push it down and blender aye my spatula. Lol. Scratch that batch.
Chris and Ash sorry i missed your livestream. When I had my restaurant, I made SOS every morning. It was not keto or carnivore. This was a requested item by my breakfast crowd. I’m interested in seeing this. Thank you for sharing this.
great stuff! one of my favs when I was little. I'm sensitive to baking soda flavor. Sometimes I can take it, sometimes not.
I've been making fettucine by just reducing heavy cream. And I can make brown gravy by reducing beef soup by a lot, over half, and then adding quite a bit of cream – and cook that down until it is "thick enough". Not as thick as a roux or the reduced cream in al fredo, but good enough. Have you tried this?
Watch out for whey protein isolate powder, in some people it makes insulin spike a lot. If you don't use it often, it may not be a problem. And I'm not sure this is true, but it might be worth investigating.
I mean, well browned burger meat would be okay, but if I couldn't find chipped beef (or afford it, what was once cheap has become pricey), I'd use lunch meat. Like carl buddig sliced beef lunch meat. It may have too many chemicals in it – maybe msg and so on. Other healthier sliced beef lunch meat might be better. I'd use this over hamburger.
Am already working on using that gravy with shredded chicken with seasoning and onion