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**James Warren** · March 7th, 2013, 10:25 PM posted to alt.support.diet.low-carb

On 3/7/2013 2:17 PM, wrote:
On Mar 7, 11:39 am, James Warren wrote:
On 3/7/2013 10:55 AM, wrote:

On Mar 7, 9:15 am, "
wrote:
On Mar 7, 2:15 am, Robert Miles wrote:

On Wednesday, March 6, 2013 9:24:44 AM UTC-6, Susan wrote:
On 3/6/2013 10:15 AM, Charlie wrote:

[snip]

Some have moved over to alt.support.diabetes. However, if you want to read that newsgroup, you should know that it is almost always a good idea to ignore all posts that are crossposted to sci.med.cardiology.

I'd also say it was a lot longer than 3 or 4 years ago when
you had ten to hundreds of posts a day. That level was
back about 10+ years ago, when LC suddenly became
discovered and the new "in" thing. Like so many other
things, a lot of people thought it was the miracle diet where
you could drop all the weight they put on over 20 years in
a month and then go back to their old ways again. When
it wasn't quite that easy, many lost interest and just went
back to getting fatter.

Another factor here is that the folks that do still check in
regularly have been here a long time. When you have an
influx of newbies, then you have a lot of questions. Those of
us here aren't going to be asking how to make cauiflower mash as a
substitute for mashed potatoes.

So how do you make cauiflower mash as a substitute for mashed potatoes?- Hide quoted text -

- Show quoted text -

LOL. Assuming you're serious.....

Take a head of cauliflower and cut it up into pieces
about 2" or so. Steam it until a fork goes in easily.
Let it cool, then use a clean towel or cheesecloth to
squeeze as much water out of it as possible. Place
in a food processor, add about a 1/4 stick of softened
or melted butter, ground black pepper and about a Tbsp
of chicken stock base. Turn on the machine and then
add some cream, a little at a time to get the consistency
right. Adjust to taste. You can add more chicken base
if desired. You want it to give it some background flavor,
but you don't want so much it starts to taste like chicken
soup. Don't add salt until the end as the chicken base
has a lot of it. You want to puree it for at least a few
minutes so it gets whipped up good.

The chicken stock base is available in most supermarkets,
Costco also has it. If you can't find it, then Knorr chicken
bullion cubes can be used.

Thanks. I might actually try it.