Search results

From what I know, sugar is the antidote. So your use of fruits is spot on, Chief. Maybe it was Alton Brown or someone on TV I learned that from, and that dairy, while it feels good in the mouth doesn't actually do much for the burn. People think it does because like you said, it feels good in...

I was thinking the same thing. No food or retail experience and no specific product hook that is unique to Kym is going to be a challenge. Never been to Portugal, but would like to experience it. I took a naive dive in to self-employment/business ownership and it only worked out so-so. I...

I use everything but the bones usually. This is nowhere near the thread starters angle. The quest was to replace pizza night with something more affordable that still includes cheese and tomato sauce. I'm still scratching my head at 2 cheap frozen pizzas for $6 total that would feed a family, at...

$6 is tough ask...for doing next to no work to get there. Box of pasta, jar of pasta sauce, bag of shredded cheese. All store brand, generic, cheapest available. if you have any money leftover, pick whatever other ingredient you can afford. Walmart rotini $0.92, pasta sauce $1.48 (was $0.98...

Been a while since I've been here, but apparently I'm still on the email list for threads I participated in. Any diet is hard. Period. You have to give up something if you are going to lose weight...assuming one has a weight problem. For me, getting winded simply walking was my sign I was fat...

Backing off To all the nice people here who would care or wonder, I'm pulling back from DC again. I was excited about the new Low Carb forum and I hope it does well and serves the members well. I need to move along to more compatible places for me. Feel free to PM me, I'm not requesting any...

We just had the last of my homemade Italian sausage links last night for dinner! I have got to do that again, the absolute best Italian sausage I've ever had in my life, I hope my recipe is exact and I didn't make any variations I didn't notate...I have a bad habit of doing that. You are...

That sounds delicious blissful. Making your own ricotta is awesome, I keep forgetting about that! Now I remember doing it. I think I stopped because I evaluated the effort vs the cost and discovered that the yield I got from the milk was about the same cost as buying ricotta already made. But, I...

Also all very good points blissful.

Certainly not the first time I've been told that. It's who I am.:wacko: I appreciate you telling me that, I went and took a look. That post is not much different than what I do, just less detailed, not step by step with text following along and not a bunch of background "blah, blah, blah"...

Good job Kayelle

Roadfix, A good point. I am big on security and not comfortable putting my mug or even much of my identifiable surroundings out there, so I probably wont head down the YouTube posting road. I got off of FaceBook in 2012...it used to irritate me then that people would tag me in photos.:doh...

I think I am now remembering the other reason I stopped posting here a couple years back, and its the fact that it seems not many folks here are really interested in detailed cooking posts with step by step photos, and I wasted my time thinking some may find that interesting and useful. Not...

Sounds pretty good! Everyone has their preference. Part of the point of my thread here is celebrating that chicken wings are a low carb food and for those that do deep fry, I discovered this double fry method thats working for crunch. I have made wings all kinds of ways and for me deep frying...

Great results Gadzooks! I'm a recent returner here myself. Hoping to see some more activity here and some cooking, products and recipes.

You will see me posting several recipes from Buttoni as time goes on. (moderated: discussion of moderation decision) This is her Peach Strudel recipe click here I recommend everyone go give her blog a look; some good recipes there. For anyone just getting started low carb cooking and...

Twice Fried Wings, step by step. I remembered my phone the other night when I was doing a batch of these double fry wings. My wife was out of town so it was time to cook these 8 wings I had in the freezer. She loves them...but there were only these 8:shifty: The basis of me starting this...

I've been so lucky here in the Virginia Piedmont to have never (knock on wood) hit a deer. My son in law on the other hand, driving our van at the time was hit by a small herd! Like you, they literally broadsided him! The first one caught the left front quarter panel and several...

Good ole road kill! The last deer meat I got from a road collision was the toughest of all. I got a fresh tenderloin from it, took it home and cooked it that night. I know how to handle a tenderloin...very skilled with them and it was as tough as any meat I've ever made, even cooked just to...

That's a good point Caslon, and I've had the same experience. The pans that I haven't done much oil frying in (1/4" or deeper) are the stickiest. My big skillet used for shallow deep fry and my flat griddle I use for burgers, etc. are my best seasoned pans.

Wow...so I come back to this thread, and a few of the other comments, including a detailed reply to one is now gone. Weird, but it tidied the thread up. I'm not sure what to think of that. Blissful, I have canned and forgot to mark the jars as well! I have already employed the ignore feature...

It's actually not an original of my own, its from Buttoni, the lady I tried to lure over here to fire up that new Low Carb section here. I dont think she ever got a reply as to whether she would be allowed to link her own work/blog. Either she never got a reply/ruling on it, or got one that said...

Ha, ha!:smile: That's almost identical to what I wrote:biggrin: Except I dont take mine to smoking hot...unless I walk away and forget it on the burner:bash: I'm doing that more and more in my old age:blink:

Well Smokey...one thing I'm learning is, not only do I write too much, but some of what I write is taken way off of what my intent is. I supposed the balance is where to be. I hope I can find it. After all, I'm here for fun and to escape negativity. Just wanting to "Discuss Cooking" not argue...

Thanks. I seem to have that problem with all deer I cook, thats why I surmised its the quality of the meat. Some deer is strong and some not. Even the ground deer I make tacos and chili with barely tastes like deer from the kills in recent years. My dad has gone in on a half a cow every year...