Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[carlo3b]

Get series about HEALTHY, and LOW CARB FOOD

This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.

With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef  (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
 
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..

This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo,  get it?  food)..  Hahahahhahaha...  {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread..  :)

[pajamawalker]

Sorry--I messed up my 1st post since I mainly wanted to be added to your ping list but forgot to ask.. Thanx

[texasbluebell]

bookmark

[Iowa Granny]

Welcome. This is one of those "We're all in this together" threads. Except for the Chocolate Cottage Cheese. That's where I draw the line.

[CobaltBlue]

There are so many remoulade sauce recipes, and I never really follow recipes anyway.

Remoulade "base" is usually mayonnaise with some mustard (coarse Louisiana style, like Zatarain's, is best, but Dijon will do and even French's is ok), chopped up fresh garlic, Worcestershire and red pepper. Most people chop up green onions or scallions. And some add chili sauce or ketchup. Some even add horseradish.

Basically, it's as free-wheeling as making cocktail sauce, which is much easier, ketchup, horseradish, hot sauce.

You make it so it tastes right to you. But if you've never tasted it before, how do you know what tastes right?

Chef Paul Prudhomme says that good food tastes "round" in your mouth, it stimulates all the tastebuds.

Experience tells us that sometimes you need to let food sit after you've blended it to develop the flavor. Remoulade sauce is one of those things you need to let develop.

I spent my vacation in Florida and ate a lot of seafood, with cocktail sauce, tartar sauce, fresh lemon, or melted butter. So when I had some boiled shrimp with remoulade sauce for my birthday dinner, it made my taste buds feel alive.

[Future Useless Eater]

you must have misunderstood my recent ping.
I pinged for my own reference so I could later find where
it was that I saw such a great low-carb thread.

I appreciate what you are doing, and keep up the good work
with the low-carb advice and recipes!

I just don't want to be on your ping LIST, or else I will
miss urgent/critical messages from others on numerous topics
I am following very closely.

Thanks!, FLE

[carlo3b]

No problem.. Thanks .. Carlo

[Crispy]

Your confused about Atkins. Atkins is a WOE (Way of eating) not a diet. By the way, I am a low carber and physically active. The difference is, as long as I stay low carb, I will not gain weight if I stop exercising. I am way more physically active in the summertime than the wintertime.

[Crispy]

"BTW, there are "low-carb" beers out there like Michelob Ultra that contains only 2.6g of carbs a bottle. I've tried that beer and to my palate, at least, it is truly awful. If I had to drink that every night, I'd be a teetotaler in no time at all!"

Guinness has 5-6g of carbs per bottle. I did not like it much at first but it grows on you.

[Crispy]

OH sorry, I just saw your post on guiness after the one I just replied to =) I see you are a well informed beer drinker.

[Former]

Ping here, please

[Scutter]

Please add me to your list

[Spunky]

"Bacon and eggs are always good in a pinch."

Atkins says not to use bacon with sodium nitrates in it. I have looked and looked but can't find any bacon without sodium nitrates. Same with lunch meat.

Do you know where to get bacon without sodium nitrates?

[Spunky]

"Except for the Chocolate Cottage Cheese. That's where I draw the line."

Tehehehehehehehe! Me too.

[Keith in Iowa]

>>Except for the Chocolate Cottage Cheese. That's where I draw the line.

Have you tried it? It's one of those "don't knock it 'till you've tried it" things. :)

[RJayneJ]

Year ago when Atkin's diet first came out everyone called it the drinking man's diet. I can't tell you how many pork chops in a can I used to consume when I got off work. It was a lot though.

[RJayneJ]

I just use whatever is on sale. I missed that warning and it doesn't seem to make any difference in the diet. I eat bacon and eggs almost everyday for breakfast and have lost 30 pounds so far. I'm using Kroger brand this week.

[Spunky]

WHAT ABOUT SNACKS..."

I am stuck on sugar free jell-O with canned whipped low fat topping. (No carbs in it)

My favorite meal is Halibut Steak. I have been buying the frozen ones at Costco.

I mix Saffola Mayonaise with some Dijon mustard then coat the Halibut. I then sprinkle all over it with Parmesan Cheese and some Dill Weed.

Melt some butter in a glass baking dish put the Halibut in and bake at 400 degrees for 10 minutes. Yum! Yum!

[Iowa Granny]

Sodium Nitrates are used in the curing process. I am still reading the Adkins book, and he suggests these should be avoided for other health reasons.

Research I have seen elsewhere says you would need to eat a semi trailer of Sodium Nitrates weekly to achieve any ill effects.

Sodium Nitrates will not hinder this diet, so if you're the adventurous type, go ahead and eat your bacon and ham.

[.38sw]

If you have a Trader Joe's store in your area, they often carry uncured bacon (no nitrates). It doesn't taste as good, though.

[RJayneJ]

Carlo posted a low carb cheesecake recipe last week. I don't think it is on this thread. If you can't find it I have one I could type up for you.

I love celery and peanut butter. I have been making my own peanut butter out of peanuts, Splenda, canola oil and I use a thickener I get from Atkins website store. I put it in the processor. It is thinner than what you buy, but the stuff you buy has sugar in it.