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#21
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cheesecake idea
On Wed, 3 Oct 2012 07:30:42 -0700 (PDT), "
wrote: [...] Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with western omelette stuff and shredded cheddar, underbake it a bit and Tom warms up a square for breakfast that week. Susan Uh oh.... Carbquik is made from wheat. Wheat belly and dogman say you're all gonna die! I said no such thing, nor did Dr. Davis, douchebag. But you might want to consider running for office. You lie as much as any politician I know, so you'd be a natural. ......................./´¯/) .....................,/¯../ ..................../..../ ............../´¯/'...'/´¯¯`·¸ .........../'/.../..../......./¨¯\ .........('(...´...´.... ¯~/'...') ..........\.................'...../ ...........''...\.......... _.·´ .............\..............( ...............\.............\... -- Dogman "I have approximate answers and possible beliefs in different degrees of certainty about different things, but I'm not absolutely sure of anything" - Richard Feynman |
#22
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cheesecake idea
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#23
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cheesecake idea
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#24
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cheesecake idea
In article ,
Alice Faber wrote: "EZ-Sweetz" If you must use Splenda "EZ-Sweetz" is available from Amazon, among others. -- This space unintentionally left blank. |
#25
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cheesecake idea
In article ,
Doug Freyburger wrote: One year I tried a pumpkin pie crustless. My idea that the crust was an essential component went out the window at that point. My take of crust and bread in general is that basically it dilutes the flavor and if enough sugar is added a little sweetness. -- This space unintentionally left blank. |
#26
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cheesecake idea
Doug Freyburger wrote:
Jean B. wrote: Of course, you know that. Now I do have a related problem, or I WILL have a problem when Thanksgiving rolls around. My pumpkin chiffon pie is served in a graham cracker crust. It is an essential component. Has anyone here ever been able to come up with an acceptable LC crust that simulates that? One year I tried a pumpkin pie crustless. My idea that the crust was an essential component went out the window at that point. I get that pumpkin chiffon pie is not the same thing as regular pumpkin pie that's a cross between a puree and a custard, but once I started considering the crust an optional component for one type of pie I tried it for other types of pies. I never have gotten around to trying it for a sugar free all fruit but not all that low carb blueberry pie. ;^) Me too on the ground nut suggestions. If it were just me, I wouldn't care. I am thinking my daughter would be bummed out. She doesn't LIKE change and looks forward to this pie all year. Heck, maybe I should just make two versions of the pie. It freezes well, and she could have the normal one and see whether she likes mine for future reference. I think even for mine, I would try a nut-based crust, if only to ascertain whether she would be willing to switch to that in the future. -- |
#27
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cheesecake idea
Doug Freyburger wrote:
wrote: Susan wrote: Jean B. wrote: Yes, as much as I like the challenge, I don't think it's beneficial to focus on desserts and baking. I do need to think of something I can make ahead for breakfasts though. Maybe a nonsweet thing that gets baked in a muffin pan. Or a quiche or something. What's your current carb quota? At 50 grams per day it is easy to have oatmeal for around 20 at breakfast. Every so often my wife makes a cup of uncooked steel cut Irish oats into a big batch, cuts it into 4 portions and I have 4 breakfasts of it. It's easy to make the remaining 30 grams with low carb veggies and the half gram here and there that so many items labeled as zero actually have. I think you are speaking to two different people. The above is in response to me. I have no set quota. Low. Probably not as low as traditional Atkins induction but not as high as you are going. I want to lose weight, but I am looking for a sustainable WOE, so I am eating the less carby fruits and veggies. Here I am debating about whether I want to use 1/4 c of oats in a recipe that will produce 8-12 servings. Sometimes I use a large spoonful of CarbQuik mixed into 10 eggs, with western omelette stuff and shredded cheddar, underbake it a bit and Tom warms up a square for breakfast that week. Uh oh.... Carbquik is made from wheat. I've seen wheat-free low-carb flour replacements occasionally at specialty food stores. No idea what the stuff is made from and based on the combination of "wheat free low carb" it's probably nasty. But the stuff works fine in the rare caes I can find it. No if only there would be a wheat free low carb tortilla no matter how nasty the obscure ingredients ... As much as I like eggs there's no need to have traditional American breakfast ingredients at breakfast. Veggies, meat and cheese for breakfast. Omlette for lunch. Yum. -- |
#28
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cheesecake idea
Walter Bushell wrote:
In article , Doug Freyburger wrote: One year I tried a pumpkin pie crustless. My idea that the crust was an essential component went out the window at that point. My take of crust and bread in general is that basically it dilutes the flavor and if enough sugar is added a little sweetness. I have reached that conclusion re bread--as vs the LC pitas. I like the fact the the flavors of the fillings are way less diluted. -- |
#29
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cheesecake idea
On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:
[...] Of course, you know that. Now I do have a related problem, or I WILL have a problem when Thanksgiving rolls around. My pumpkin chiffon pie is served in a graham cracker crust. It is an essential component. Has anyone here ever been able to come up with an acceptable LC crust that simulates that? Crushed almonds! DEEEEEE-licious! I have just strewn almond meal in a buttered pan before, but I don't think my daughter would find that acceptable. I think I need to do some scaled down experiments. Okay. Different strokes for different folks. But I found it to be delicious. http://lowcarbdiets.about.com/od/des...ndpiecrust.htm -- Dogman "I have approximate answers and possible beliefs in different degrees of certainty about different things, but I'm not absolutely sure of anything" - Richard Feynman |
#30
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cheesecake idea
Dogman wrote:
On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote: [...] Of course, you know that. Now I do have a related problem, or I WILL have a problem when Thanksgiving rolls around. My pumpkin chiffon pie is served in a graham cracker crust. It is an essential component. Has anyone here ever been able to come up with an acceptable LC crust that simulates that? Crushed almonds! DEEEEEE-licious! I have just strewn almond meal in a buttered pan before, but I don't think my daughter would find that acceptable. I think I need to do some scaled down experiments. Okay. Different strokes for different folks. But I found it to be delicious. http://lowcarbdiets.about.com/od/des...ndpiecrust.htm Oh, I am not doubting that for an instant, and I may very well use it. Well, actually, I am beginning to think that almond flour has led me to stall. :-( I suppose that means I should not do much with other nut flours too? Boo hoo. -- |
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