Author Topic: La Nouvelle Cuisine Thread  (Read 96514 times)

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Offline wihogfan

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Re: La Nouvelle Cuisine Thread
« Reply #1050 on: July 09, 2018, 04:01:30 PM »
Been eating way too much pork lately-grilled and smoked.
Meijer that opened up here had grand opening specials:
-Pork chops 69 cents a pound.
-Spare ribs 8 bucks a rack, buy 1 get 1 free
-Pork shoulder 89 cents a pound
Ate the last of the pork chops tonight. Still have a rack of uncooked ribs and 5 lbs of pork shoulder that I smoked in the freezer.


Offline wihogfan

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Re: La Nouvelle Cuisine Thread
« Reply #1051 on: July 09, 2018, 08:58:45 PM »
Something that has been revolutionary in my diet (low carb for the last 2 plus years) has been psyllium husk powder. Using it in low carb wheat flour free and sugar free bread recipes makes for much more bread like wheat free and sugar free  bread (if that makes sense). Almond flour bread without psyllium husk powder can be good, but it's heavy.
Trick I've found is to also add yeast to the receipe (for flavor as yeast won't rise without sugar, but recipes with psyllium husk powder, almond and/or coconut flour and baking powder will rise-again the yeast gives it a more breadline flavor).
Word of caution though-psyllium husk powder is pure fiber-used to be the main ingredient in Metamucil before they went cheap and replaced it with a plastic derivative. In other words, psyllium husk powder will make you a lot more "regular" than usual until you adjust to it. The wife, who always hated most of my almond flour breads really likes my almond flour and psyllium husk powder bread and buns, but won't eat it due to not being on a low carb diet herself and hating that ummm..."regularity" that is it's side effect if you're not used to consuming that much fiber on a regular basis.

« Last Edit: July 09, 2018, 09:25:37 PM by wihogfan »


Offline wihogfan

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Re: La Nouvelle Cuisine Thread
« Reply #1052 on: July 16, 2018, 07:18:07 PM »
Limiting pork to once a week and beef to once a week and eating a lot more turkey and chicken.
Turkey bacon <<<< real bacon
But
Turkey bacon >> no bacon


Offline The Lurker

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Re: La Nouvelle Cuisine Thread
« Reply #1053 on: July 22, 2018, 07:52:57 AM »


Offline Johnny Unusual

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Re: La Nouvelle Cuisine Thread
« Reply #1054 on: July 23, 2018, 05:37:41 AM »
As Marvel tie-ins go, that's one of the more unsettling.


Offline Pak-Man

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Re: La Nouvelle Cuisine Thread
« Reply #1055 on: July 23, 2018, 08:04:47 AM »
Naming your food after a toxin is not great marketing.


Online RVR II

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Re: La Nouvelle Cuisine Thread
« Reply #1056 on: July 23, 2018, 08:38:41 AM »
That's some serious Fumunduh cheese there 
Spoiler (click to show/hide)


Offline Kete

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Re: La Nouvelle Cuisine Thread
« Reply #1057 on: July 23, 2018, 01:34:52 PM »
So what's the benefit? Taste? Color? Because any claim about health benefits is BS.


Online RVR II

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Re: La Nouvelle Cuisine Thread
« Reply #1058 on: July 23, 2018, 05:12:11 PM »
So what's the benefit? Taste? Color? Because any claim about health benefits is BS.
Maybe it's healthy for.. Your colon as a bulldozer maybe ??? :speechless:



Offline Pak-Man

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Re: La Nouvelle Cuisine Thread
« Reply #1060 on: July 26, 2018, 07:19:30 AM »
I'm a mayonnaise lover to the point where I'd at least try a taste spoon's worth of the stuff. My wife, however, can't even stand to be reminded that mayonnaise exists. Just to look at it is to inspire revulsion. So I'd have to eat it behind closed doors, where nobody could see. Which is probably the proper way to eat Mayonnaise Ice Cream.


Offline Kete

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Re: La Nouvelle Cuisine Thread
« Reply #1061 on: July 26, 2018, 08:33:00 AM »
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.


Offline Kete

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Re: La Nouvelle Cuisine Thread
« Reply #1062 on: July 26, 2018, 08:33:25 AM »
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.

Don't tell Im I said any of this.


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Re: La Nouvelle Cuisine Thread
« Reply #1063 on: July 26, 2018, 11:42:58 AM »
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.

Don't tell Im I said any of this.
Just say it's your secret recipe for Creamy Goodness :P