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ThunderGuts |
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ThunderGuts World Chat Champion
Joined: 13 Nov 2018 Karma :
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hellkat |
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hellkat Super Spammer
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Posted: 22:31 - 25 Feb 2021 Post subject: |
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I'm surprised at how easily I've taken to low carbs. Ask me two years ago, I would never imagine not allowing myself to have macaroni cheese, steak bakes, or cheese on toast.
But I'd still eat the whole loaf of that potato bread, it wouldnt get a chance to go cold, I'd be after it with huge dollops of butter and marmite.
And then blob around going "flubadubafluba" for a few days ____________________ Not nearly as interesting in real life. |
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P. |
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P. Red Rocket
Joined: 14 Feb 2008 Karma :
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hellkat |
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hellkat Super Spammer
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Posted: 22:48 - 02 Mar 2021 Post subject: |
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ThunderGuts wrote: |
I don't do low-carbs . . . sounds like some sort of torture. |
Not at all.
Today I've made lamb burger sauce (chunks of broken up lamb burger, shallots, tomato puree, tin of tomatoes, chilli oil) ...
... and am having it with spinach cooked in coconut cream and gentle spices (cardomom, sumac, bayleaf).
Neither was difficult to make.
In fact, it was frozen spinach which made it even more effortless. I just chucked all the ingredients in and simmered the fuck out of them for an hour or two, to get the flavours.
Its extremely rich, even though I drained off a good dollop of lamb fat which came off the burgers.
You could add spuds, pasta or rice or yes, you could even put it in a sandwich (once you drain off all the gloopy sauce). But its also perfectly good to eat on its own, just the chunks of meat with a bit of the tomato sauce and some spinach.
There's loads of it, I shall have to box it up and freeze it and there are at least two well-padded meals in there.
While I was waiting, I buzzed some frozen cherries with the rest of the coconut cream and a bit of powdered sweetener, and made myself a smoothie. Like icecream, but a bit more liquid.
It's days like these I don't miss a bit of pasta or spud at ALL.
Although at the right time and place, a Macaroni Cheese sandwich really would float my boat ____________________ Not nearly as interesting in real life. |
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hellkat |
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hellkat Super Spammer
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hellkat |
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hellkat Super Spammer
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hellkat |
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hellkat Super Spammer
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Posted: 21:45 - 10 Mar 2021 Post subject: |
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Also turns out ...
If you stir fry a load of that strips-o-beef with a tablespoon of ginger paste and two crumbled red chillies, slosh in half a glass of Sauvignon Blanc (Keith Floyd is my spirit animal ) and a pint of chicken stock (because beef stock is too strong - chicken stock is light enough to sustain the flavour of the ginger), leave it to simmer for a bit.
Chuck in a bunch of chopped up broccoli, put lid on to steam, and then at the very last minute stir in a tablespoon of smooth peanut butter into the resulting gravy.
Tastes just like beef satay, and all the broccoli makes up for lack of rice to put it on.
Result. ____________________ Not nearly as interesting in real life. |
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ThunderGuts |
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ThunderGuts World Chat Champion
Joined: 13 Nov 2018 Karma :
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Posted: 14:33 - 18 Mar 2021 Post subject: |
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No pics as I devoured it too quickly when I made this last night, but baked feta with toasted pittas is very moreish. Whatever size block of feta you want, but keep it as one lump, in the smallest oven-proof container it'll fit in (e.g. enamel pie tin), loads of olive oil over it, then sprinkle on the top chilli powder, paprika, dried oregano, black pepper and a touch of sea salt. Bake for around 15 mins at 180. Spread the resulting slightly gooey cheese and some of the flavoured oil into lightly toasted pittas. Nom indeed. Red wine would go well with this except we've not got any in.
First had it in a local Greek restaurant - they called it "Feta Zesta", but results on that name are a bit vague and it seemed simple enough so eventually managed to create something close by doing the above. Properly simple yet fantastically flavoured. ____________________ TG. |
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Skudd |
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Skudd Super Spammer
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hellkat |
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hellkat Super Spammer
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Posted: 23:22 - 20 Apr 2021 Post subject: |
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I'm having a bit of a passion for frozen berries at the moment.
They make great "ice cream" if you are patient enough to mash them into ricotta cheese.
And if you blitz them in a blender with a bit of milk, they are more like a sorbet.
Also perfect in porridge.
So here is tonight's very saucy keto pud which I would like to have fed to me from a silver spoon by midgets dressed in Venetian Carnevale outfits :
* Handful (20-ish) of blackcurrants, frozen - extracted from a bag of Wonky Berries (Morrisons), very useful bit of kit
* Suitable amount of sweetener
* Espresso cup of water
Give it all a bit of a stir and bang it in the microwave for about 2 minutes.
Leave to stand for a while, mash around some more.
Pour on top of huge mountains of mascarpone cheese
Muller Corners can kiss my arse.
Keto: its a special kind of decadence ____________________ Not nearly as interesting in real life. |
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Skudd |
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Skudd Super Spammer
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recman |
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recman World Chat Champion
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King29 |
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King29 World Chat Champion
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hellkat |
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hellkat Super Spammer
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hellkat |
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hellkat Super Spammer
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Posted: 17:32 - 11 May 2021 Post subject: |
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Excuse me, M.Skudd!!!
hellkat wrote: | Also turns out ...
If you stir fry a load of that strips-o-beef with a tablespoon of ginger paste and two crumbled red chillies, slosh in half a glass of Sauvignon Blanc (Keith Floyd is my spirit animal ) and a pint of chicken stock (because beef stock is too strong - chicken stock is light enough to sustain the flavour of the ginger), leave it to simmer for a bit.
Chuck in a bunch of chopped up broccoli, put lid on to steam, and then at the very last minute stir in a tablespoon of smooth peanut butter into the resulting gravy.
Tastes just like beef satay, and all the broccoli makes up for lack of rice to put it on.
Result. |
That is low carb, very quick and easy (believe me, I am SUPER LAZY, even in the kitchen!) ... and incredibly yummy. ____________________ Not nearly as interesting in real life. |
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recman |
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recman World Chat Champion
Joined: 26 Mar 2012 Karma :
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Posted: 18:47 - 11 May 2021 Post subject: |
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hellkat |
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hellkat Super Spammer
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Posted: 19:10 - 11 May 2021 Post subject: |
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I suppose if you were starving in the jungle or something
____________________ Not nearly as interesting in real life. |
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Howling Terror |
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Howling Terror Super Spammer
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Posted: 19:14 - 11 May 2021 Post subject: |
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recman |
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recman World Chat Champion
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hellkat |
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hellkat Super Spammer
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Posted: 16:30 - 13 May 2021 Post subject: |
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I keep coming back to that picture of the pre-blended harissa.
Awesome pic ____________________ Not nearly as interesting in real life. |
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trevor saxe-coburg-gotha |
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trevor saxe-coburg-gotha World Chat Champion
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Howling Terror |
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Howling Terror Super Spammer
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recman |
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recman World Chat Champion
Joined: 26 Mar 2012 Karma :
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Posted: 13:12 - 20 May 2021 Post subject: |
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Today I did combine a tin of Baxters Cullen Skink with four bits of bacon.
It was truly a smokey overload of goodness. |
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stinkwheel |
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stinkwheel Bovine Proctologist
Joined: 12 Jul 2004 Karma :
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Posted: 13:28 - 20 May 2021 Post subject: |
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Been enjoying my wild garlic pesto.
Had hazelnut and comte cheese made with cold pressed rapeseed oil last night.
Have also used parmesan, virgin olive oil, pumpkin seed and walnuts in varying combinations.
Had it stirred into fusilli pasta with sauted butterbeans and orange pepper for tea last night. ____________________ “Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles. |
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hellkat |
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hellkat Super Spammer
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Posted: 20:38 - 20 May 2021 Post subject: |
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Bacon and brie omelette.
Low-carb done right ____________________ Not nearly as interesting in real life. |
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Old Thread Alert!
The last post was made 2 years, 341 days ago. Instead of replying here, would creating a new thread be more useful? |
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