True, I did place the second slice face up and ate both with a fork full of green beans too. Should we do our Manwich battles in the Food battle arena, and battle to a gluttonous death in the name of proper sandwiches? 
P.S. Committing my second offense with the leftovers.
I would win. A good soft lightly toasted bun, ground beef with lots of manwich sauce. Maybe some melted American Cheese. Perfection.
You haven’t even tried the healthy version with green beans and onions and already you assume the trophy is yours. Oh, and forgot to mention the bread was not even “real” bread, but one carb only bread. 
Blasphemy
Bacon.
More blasphemy is on the menu!
Boiling a pork shoulder with the bone. What to do with it? Low carb stew of some sort?
Edit: Polishyouth’s stroganoff soup first attempt.
Do not have balls of allspice so I gave it three shakes of ground allspice
Only had dill relish of which I added 5 Tbs., no dill juice to add.
Four squirts of dijon mustard probably more than needed but I enjoy mustard.
Wow, it has a kick. Five shakes of crushed red pepper was too much. Face sweating shall happen.
Did not pan fry the meat for that extra flavor.
Added green, yellow, and red bell peppers.
Small canned mushrooms
Used pork broth from the boil.
Only used powdered garlic and added onion powder since I only had one onion.
Is it close enough so far? It’s the right color but I have yet to thicken it up. It needs more veggies perhaps broccoli, yeah?
Simmering away!
Edit: Added three large stalks of celery. Let it simmer for another 20 min. then dig in.
_
Thinking what to cook for dinner tomorrow…
Barnsley chops, or oven-griddled marinated spatchcock chicken 
Or both
_
How did the stroganoff go yesterday, Wendy… looks great.
Yesterday’s roast chicken leftovers, for dinner later… the marinade worked out well.
The taste was good but it would have been better if I’d had the cup of dill pickle juice to add and it needed more in it, in the gravy besides meat like veggies, potatoes, rice. Next time, I’ll follow the video more closely. I need to incorporate more sour flavorings into my cooking repertoire that sour was very nice.
Terrible picture of that dish but thanks for sharing. I had white rice spiced up with Hungarian sweet paprika, black pepper and bayleaves with seared and then simmered chicken breasts with a horseradish paste sauce and salted cucumber sticks. If you want to develop flavours you need fresh and high quality spices and good food and then some fat and salt in your meals to carry the flavors through.
Well, food porn is not my specialty but I think the dish carried the flavor it was supposed to, more or less. Next time I’ll follow the recipe a lot closer with more forethought instead of winging it. It contained more spices than I usually use but I could not taste the complexity of them for some reason like the bay leaves and mustard seemed non-existent (actually I blame Covid for destroying my sense of smell and taste it seems permanently. 
F U Covid conspirators!)
Making marzipan with almond flour next month and I’d like to try it with cashew flour as well, but the low carb version with less powdered sugar and more nuts( no balls.) 
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A tomatoless lamb bolognese, with added sliced carrots and white sweet-potato chunks, so more a stew than a bolognese.
Baked chicken leg dipped in ranch dressing and almond flour pancakes (yuck! but low carb) with high carb honey and maple syrup. I was craving the honey and syrup and already found out that my blasphemy bread doesn’t perform well as french toast so I tried alternative pancakes to my chagrin.
My version of an oriental stir fry with a new product I purchased which was a Chinese Five Spice sprinkled over roasted pork with juices, asian veggie mix, extra broccoli, two cans mushrooms, crushed red pepper, soy sauce, green onions, zucchini, and General Tso’s sauce. It was edible but not satisfying/good. I need to read some Chinese recipes to get my spices and sauces
right rather than winging it like I tend to do.
I think that Chinese dishes are the most difficult to get the flavours right with…
I’ve never had much luck with them either, as the added msg is what makes the flavours really pop and combine together, to become really enhanced.
You’re shitting me, MSG is a necessity? No alternatives to it?
The web says… to thicken sauces with cornstarch (will also probably help the flavours to bind together fully) and add a little sugar for that umami touch… but only to dishes that require a sweet edge.
I’ve tried to use 5 spice before… without success, so maybe a little of it goes a long way.