Recent content by Annageckos

Actually earlobe color does not indicate egg color. True that many/most chicken breeds with white ear lobed birds will lay white eggs, and red ear lobed birds will lay brown eggs it's not always the case. Then you have green or blue egg layers. A mixed breed bird may have red ear lobes but lay...

That is really great, I still have to get my A1c done. It was in the same range as yours last year(pre keto). I know it will be better, but I don't know where it will be. This is the first time I am looking forward to having it done.

Pickles have carbs, minimal but there. Pork rinds are carb free though and good in place of crackers. I realize some people may not care about the single carb in a serving of pickles but for others it matters. I'm diabetic and every carb counts. Since I starting staying at under 20g of carbs a...

I love pecorino, I'll use a veggie peeler to shave off slices and sometimes eat it plain like that. I prefer this over parm cheese.

They are two brands of protein powder. They vary but are about 2-3 carbs per serving depending on flavor. There are lots of recipes online for baked goods using protein powder. The french toast I kinda made up on my own. It's not as good as normal french toast and I have some experimenting to do...

I mix almond milk with a bit of heavy cream, so it's not so watery. Less carbs and taste pretty good too. The only low carb products I've been using are protein powders, mostly ISO and quest. I like the ISO better. Make mug cakes, pancakes, 'french toast' and my new favorite, popsicles. I was...

I see the title was changed, could someone tell me what ISO is. I've seen it around but I'm not sure what it means.

That looks really good Aunt Bea, thanks.

Looks similar, but I'm pretty sure I tried something like that years ago and it just didn't taste the same. I'll give it another shot. Is that the name of the sauce, just chinese brown sauce. I was never sure what it was called.

I'm hoping someone here can help me. I love the brown sauce that comes with most chinese takeout food, the sauce that comes with things like beef and broccoli. I've been looking around to try and find out what it is and how to make it. Does anyone know?

I really should pick up a bottle of lemon juice. I don't dislike the taste of lemon, but I'm not real fond of it either. It is useful for apples and sun chokes though. I used wine in place of the lemon for my lamb and it was better. I love cooking with wine, hate drinking it.

I cooked the lamb steaks the other day, they came out really good. I think I liked the shoulder steaks a bit better than the leg steaks. The shoulder was just a little bit more tender but they were both good.

What could I replace lemon with? I don't have any and I don't use them often. Wine? Apple cider vinegar?

I don't use onions at all. I just don't like them. I will use onion powder and shallots. But onions, nope. My mom tells me that I use to eat onions raw, like apples. I don't know if I believe her. :biggrin:

Forgot to post that I made this last night. I used parm and some mix shredded cheese I had leftover. It was... awesome. So good, I need to get some more mushrooms. Today I mixed it with some chopped up chicken, fresh sauteed brussel sprouts with bacon and couscous. It was all leftovers from the...