Wow.

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Pork roast.  As perfect as I can make it.  Pretty rich, but... unbeatable.  Gravy, as well.  I need to work on how much xanthium gum to add.  That stuff, by the way, is quite interesting to play with.  Just a bit of powder, of that, on my hands, and... it was as if I had put my hands in warm but not hot lard, in liquid form.  Slick...  I had only poured, say, a couple of teaspoons of the stuff into my palm, then added that to the gravy.  But it got... everywhere!  Very strange properties.

Oh, but... just about perfect.  Gravy to meat.  Rich, so very rich.  I'll probably put the gravy up for later.  Of course I will be saving the roast.

Next, dishes, a shower, then chicken... oven baked?  We'll see how far I can get.  But, yeah, that is the plan.  First I'll need to digest supper a bit.  I... ate a bit much.  Lost track of what I was doing.  Ate, tried to eat, two helpings.  Made it half way through the second and... well, even the best meal can be a bit much.  Pleasantly plotted?  On meat, yes.

But, now I really have how to make keto gravy down.  Not sure I want to do that every time.  But, now, I think I can do it at will.  And, to be honest, it is beef I'd much rather do that with.  Chicken and pork gravies are good, but beef is where, for me, it would really be at.  Still, I'll probably make chicken gravy as well, more for the practice.  And to try to get the xanthium gum addition down.  This time I'll measure much more carefully.  But the spices were perfect.  Start with salt, then add pepper.  After that, be careful with any other spice or herb.  Just... a touch.  I actually try not to flavor it enough, with anything other than salt, so that I might tell what it is.  Even with, say, cayenne pepper, I make it so that even a heat-o-phobe will only sense it, but not taste it.  Their lips will tingle.  Just... a hint, not a full flavor.

With the pork, I added garlic, ground coriander, black pepper, and onion powder.  Just... trace amounts.  The garlic and onion, of course, will be tasted.  But the others, even the pepper, you wouldn't know... unless it was missing.  The pepper, when it is there but not to taste?  Makes the mouth water.  I've... experimented with that, extensively.

The chicken gravy, if I get to it, will have all but the coriander, but with cayenne.  Just... say... an eighth of a teaspoon?  Depends on the volume of gravy.  I'd say about that much if I get a cup of fats.  I am so pleased with the gravy.  Oh, I will add a pat of butter, to both.  Didn't do that initially, will do it, and get that melted in, then put up.

Well, a good evening.  I am doing bits and pieces of other things.  Storing and sorting things from the kitchen, getting recent purchases down into the larder, pulling more boxes as I find and empty them, to be torn down soon.  While cooking, might as well try to do double or triple duty.  Later.