Low-carb diets support thread

sweetserendipity

Finally got meself to Aldi today & ended up spending nearly £25!!
Bought some frikadellen(s) to try, seem to remember someone on here used to eat them 2.8g carbs per 100g so worth a nibble methinks.
Also got some of their siana moisturiser, can't wait to try it & see my wrinkles disappear before my eyes!! :rotfl:

Anyone else got any Aldi 'good buys' I should be looking out for??

Got a BNS for 85p & some nice-sounding italian ham with rosemary, some 'cheep' free-range eggs [STRIKE]& a bottle of wine[/STRIKE].

sweetserendipity

Got a Co-op/Somerfield leaflet through the door & extra large boneless pork leg joints are half price from tomorrow for one week only - £3.19 per kg - presume that's a good deal.
I'm going to try & get one as I always slobber when I see Mercy's menu with 'lumps of pork' on it!! Love pork but I've never cooked a joint before

Mercy

sweetserendipity wrote: »

Got a Co-op/Somerfield leaflet through the door & extra large boneless pork leg joints are half price from tomorrow for one week only - £3.19 per kg - presume that's a good deal.
I'm going to try & get one as I always slobber when I see Mercy's menu with 'lumps of pork' on it!! Love pork but I've never cooked a joint before

It'd dead easy, I just follow the guidelines on the wrapper as to timing and temperature. I use a covered pyrex roasting thing and it generally comes out ok. Top tip - when it's cooked save the jelly as sometimes pork can go a bit dry once cooled and it's good to use the jelly when reheating to keep it moist.

If anyone knows the best way to deal with crackling I'd be v interested to know as mine is often a bit hit and miss.

MXXX

sweetserendipity

Haven't got a covered pyrex roasting thing, would a metal dish thing with the pork covered in tin foil be ok do you think?? Usually do that with a chicken.
No idea about crackling, not something I would eat tbh, don't like the thought of it & I'm sure I've seen it with hairs sticking out before now!! _pale_

Infidel

I managed to buy a 1kg tub of Meridian Peanut Butter from Holland and Barret for £4.49: Ingredients; Peanuts Whole skin on (100%) and also found out the local health store has a peanut butter making machine and makes small tubs to order (100% peanuts).;) So I can eat it without any added crap AND they'll be no dead orang-outangs on my conscience. It's all good!

fruitycar

Mercy wrote: »

If anyone knows the best way to deal with crackling I'd be v interested to know as mine is often a bit hit and miss.

MXXX

yum crackling, I dry with paper towel, rub with oil and sprinkle with salt. If its not crispy enough i cut it off the joint and stick it back in the oven with th heat turned up.

Im peckish tonight. I hope Ive had enough to eat today.

mazzers

sarahs999 wrote: »

I do the spoon and jar thing.

I had a truly lush jar from one of the food fairs last year, American, just peanuts and salt. Looked really retro. Best dang peanut butter I ever had *sits on porch on rocking chair in dungarees and gazes at sunset*

:rotfl::rotfl::rotfl:

mazzers

Mercy wrote: »

Just a thought, the peanut butter made just from peanuts will have more carbs than the ones with added oils as the oils have no carbs.

MXXX

Now why didnt we think of that ?? :T

mazzers

sweetserendipity wrote: »

Haven't got a covered pyrex roasting thing, would a metal dish thing with the pork covered in tin foil be ok do you think?? Usually do that with a chicken.
No idea about crackling, not something I would eat tbh, don't like the thought of it & I'm sure I've seen it with hairs sticking out before now!! _pale_

I have too.
Just pluck them with tweezers.. pretend it's your chin :rotfl:

mazzers

zerodashzero wrote: »

I've been reading up about nutrition lately (for the job) & a few books to help me with my homework arrived this morning. I've just started reading Earl Mindell's New Vitamin Bible & on page 16 something jumped out at me - "Raw peanuts contain enzyme inhibitors that make it difficult for your body to digest protein". After all the chat & giddyness about peanut butter up there ^^^ I thought I'd better mention it (I don't know if it's raw or roasted that get used for making into PB though). Hope I haven't rained on anybody's parade with that bit of info... *runs away to hide*

I think theyre best if they're roasted, but glad for the info zero, will def make sure mine are roasted if i give it a go