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Messages - mdanziger

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1
Ask Umpa / Re: Carb count for whipping cream
« on: February 19, 2016, 04:18:42 PM »
zero carb whipping cream is getting harder and harder to find.  I am also having trouble finding heavy cream without carrageenan.  I read that carrageenan is a stabilizer used in whipping cream to make it stay whipped longer, and that I should look for heavy cream instead.  Problem is all of the heavy cream now list carrageenan too.  I looked at WalMart as well as three different local supermarket chains.

2
Desserts and Sweets / Re: "C" is for COOKIE and LOW CARB BISCOTTI is for ME!!!!
« on: December 09, 2015, 09:56:16 AM »
What is a “butter- vanilla” emulsion?  Is it something you make or do you buy it already made?  If you make it, how?  Thanks

3
General Discussion / Re: Starting over again
« on: November 16, 2015, 11:25:27 AM »
Well done Joe,  The needle is really starting to move now.

4
Desserts and Sweets / Liquid vs. Powdered Sweetener in Baking
« on: November 03, 2015, 03:20:35 PM »
Umpa,

I have been looking at some recipes that call for both liquid sweetener (stevia) and powdered sweetener (erythritol). When a dish I am cooking calls for sweetener, I usually just use a few drops of zero.  However, I have always told that baking requires exact measurements of ingredients.  Grandma always said that in baking you need to follow the recipe exactly.

Since you are the low carb baking guru I wanted to run this by you.  When a recipe calls for both kinds of sweeteners, can I just use the liquid?  Also, since different sweeteners taste more or less sweet than others, how do you adjust the amount from say, liquid sucralose to liquid stevia?  Thanks.

Mark

5
FAT TO SKINNY Cooking Show / Re: LOW CARB Southern Fried Pork Chops n' Taters.....YUMMY!!!
« on: October 22, 2015, 10:37:42 AM »
This may seem a silly question, but wouldn't adding baking soda to the beans make them taste too salty?  With my hypertension, I use very little, if any salt so I am hypersensitive to the taste.  Using more than a pinch makes my food too salty.

6
Sides and Snacks / Re: Almost Zero Carb Rich and Creamy Alfredo Sauce
« on: October 19, 2015, 12:36:04 PM »
I recently used this recipe to make the sauce for macaphony and cheese.  Yum.  Even the kids liked it.

7
General Discussion / Re: Do you workout?
« on: September 21, 2015, 03:29:32 PM »
Joe,

I got a FitBit earlier this summer, for my birthday.  I use it to track my steps.  I set a goal of 10,000 steps per day.  I don't always make it, especially when I spend most of the day sitting at a desk, but it gives me something to shoot for.  It is exciting when I do reach my goal, it buzzes and lights up.  A little celebration.  I can also use it to challenge friends (who can do the most steps in a day or who can reach the goal the most times in a week - things like that).  It makes it more fun and keeps me more accountable than not having it.

8
Sides and Snacks / Re: Christo's BEST Low Carb Greek Dressing EVER!
« on: August 23, 2015, 09:07:34 PM »
I love Greek Salad Dressing.  I think it is my favorite after Blue Cheese.  I can't wait to make this.

9
Dinner Recipes / Re: Old Fashioned North Carolina Pulled Pork
« on: August 21, 2015, 10:58:33 AM »
I love doing this in my crock pot.  I have been using SF BBQ sauce.  This sounds much tastier.

10
Breads and Crackers / Re: Yummy LOW CARB Pork Rind Garlic Biscuits
« on: August 20, 2015, 11:32:06 AM »
I like to eat them when the rest of the family is eating potato chips.  My eight year old likes them too.  I use them as a breadcrumb replacement.  I just never thought of using them in place of flour for making biscuits and such.  I will look at Dollar Tree.  Thanks.

11
Breads and Crackers / Re: Yummy LOW CARB Pork Rind Garlic Biscuits
« on: August 18, 2015, 01:12:04 PM »
I just bought a bag of pork rinds to use as breading for chicken... this sounds like a much better use for them.

12
General Recipe Exchange (please post your recipe in appropriate category below) Here if a category below doesn't fit / Re: BEST Low Carb BBQ Sauces EVER!
« on: August 11, 2015, 09:26:04 AM »
 :o :o Thank You.  I discovered Sticky Fingers BBQ Sauces, especially love(ed) the South Carolina sauce.  But it is just too carby.

13
General Recipe Exchange (please post your recipe in appropriate category below) Here if a category below doesn't fit / Re: BEST Low Carb BBQ Sauces EVER!
« on: August 10, 2015, 04:11:03 PM »
Doug,

Do you have a recipe for a LC Carolina style mustard based BBQ sauce?

14
Ask Umpa / Mayo recipe
« on: August 10, 2015, 04:02:43 PM »
Hello all.  I see plenty of recipes that call for using mayo, but I couldn't find one for mayo itself.  Does anyone have a homemade mayo recipe they really like?  Thanks.  Also, when making mayo, what are the pros and cons of different oils.  I was going to use olive oil rather than vegetable oil or canola oil.  I like using coconut oil, but I don't think the coconut taste would be good for mayo.  Thoughts?

15
Forum Member Videos / Re: Taco Shell Video
« on: December 03, 2014, 11:51:44 PM »
What other cheeses do you guys think would work beside provolone?  I love cheddar, swiss, gouda, and mozzarella but I don't imagine they would get hard like that when melted.

Mark

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