Low-carb diets support thread

Mercy

Hello

I'm making this tomorrow

http://www.maangchi.com/recipe/kkakdugi

Has anyone else tried fermenting veg? I've been meaning to make some saurkraut but only seem to remember 3-4 weeks before I'm due to go on hols

Written it on the calendar for when I get back

However, this kimchi will be ready to eat after about 3 days. There's a recipe for a cabbage one too so may well do that if I like this one. Never used fish sauce before but made sure to get one without any additives.

There was a radio prog last Sundy on bbc radio 4 - the food program - about fermenting foods. They're supposed to be full of beneficial bacteria which will be good for the gut.

Always loved sauerkraut but all you can buy here easily has been pasteurised - so no live bacteria there then :rotfl:

Will keep you posted about my kimchi, you can eat it as made and I will, it's the fermenting I'm really interested in though. Only making a small amount this time but if it's good I may cook Korean again

Out of interest, has anyone seen a Daikon (Mooli) ? If you have, imagine the fun I had pulling a massive, fat blunt one out in the pub :rotfl: I never grew up n I don't intend to, knob gags are still funny even if you use them ironically

If you haven't, Google (images) is your friend

Sweet dreams!

Mx

daska

SHEILA54 wrote: »

I still would like to know what you all use for sweetening for cooking please?

Have to say I generally limit myself to what's naturally occurring in the foods I'm eating. Today I made pudding using whipped cream, mascarpone cheese and the pulp left over from making the strawberry syrup (the sugar was added to the liquid after I strained the pulp out) and it tasted really sweet to me - but I think my tastebuds are well adapted.

I do sometimes use Yacon syrup but it's of limited application as it has a taste reminiscent of molasses so isn't well suited to a lot of things. It's good with nuts though so it works with ground nuts to make a sticky marzipan type sweet. But really I probably only use a teaspoon or less one a month or so. Yacon is mainly fructooligosaccharides and is allegedly not as bad for you as agave syrup. (Edwardia - I haven't tried testing my blood sugars after eating it but could experiment for you if you'd like )

LOL at your mouli mercy my local greengrocer ordered '1' for a customer who likes them and a box turned up - they were sat in the window for weeks...

Mercy

Oh yes, sweeteners.

Many of my LC recipes use splenda.

Getting less keen on splenda so chose to half n half splenda with erythritol. No loss of sweetness. As my sweet tooth seems to be off on one I haven't tried anything with erythritol only yet.

Last time I used a sweetener it was 1/2 teaspoon of honey in a large amount of plain yog. Tried the yog without honey the day after and it was fine without so not used any since.

I think I'm with daska on this, I just don't find 'sweet' all that appealing anymore. Except magnums saying that I've had 2 in the freezer for weeks now - not interested :rotfl:

MX

PS that's a good thing about only living with cats. I think if anyone else lived here the Magnums would be long gone

Mercy

OK, last post

Do not ever eat the veg crisps. Repeating their frankly horrible flavour about every 3 mins. :eek:

Bleh. :rotfl:

Edwardia

Mercy's squiffed xx seen mooli, not eaten them and wincing here..and I used to eat the Tyrrell ones

daska yeah go for it <giggle>.. 2 hrs after food should be 7/mmol or under..sausages from what I was watching tonight about supermarkets good ones 80% meat rubbish ones 5% and eww the stuff that goes in them yuck. My mother lives near a place that makes wild boar sausages..amaaaazingly good.

Mercy

Edwardia wrote: »

Mercy's squiffed

How very dare you! I'm blatted at the very least!:D :rotfl::T:beer::j:eek::rotfl:

Mxxx

Edwardia

Good Morning Mercy HOW'S THE HANGOVER ? :beer:

Mercy

Edwardia wrote: »

Good Morning Mercy HOW'S THE HANGOVER ? :beer:

Hi hunny!

Feel fine so far, just a little tired. Think today will be one of those with a nice nap in it at some point.

Off to peel my mooli

Mx

sistercas

:rotfl::rotfl: at mercys menu yesterday

had my breakfast according to the leptin reset protocol , i made a crustless quiche and had about a third , and 2 quality beef sausages , i really had to force it in again and i suspect i am nowhere near the 50-70g of protein , ill keep plodding on , i managed to keep to it yesterday and this morning i have lost 2lbs :j

lunch today is pan fried chicken breast with a cream and mushroom sauce and mixed veggies ( mash for them)

watching the marathon, how do they run all that way and .. why??

mercy you did well not to have a fag yesterday with your liquid lunch :T keep going

smeeinnit

Edwardia wrote: »

smeeinnit..are they generally gobsmacked when you tell them that ?

It tends to put them off their stride nicely yes