What have you eaten today? (Low carb forum)

[IanBish]

Evening @IanBish

How I enjoy mystery creations like your dinner which is loosely described as kedgeree. Once I've tried a recipe for the first time, I can't resist tinkering with it subsequently.

The addition of flaked salmon and smoked frankfurters here sounds delicious; much more imaginative than the smoked haddock that is traditionally used in kedgeree.

Thanks, @LivingLightly. I just used what I had in the fridge and the freezer. It's not a recipe as such, more something that was thrown together. I'll probably use prawns and more frankfurters next time and maybe some red peppers instead of mushrooms. But it was very nice, though.

 

[shelley262]

I just started on kefir a couple of weeks ago, hoping to get my gut microbiome healthy - do you make your own? I am using store bought but will try making my own when the grains arrive

I've often made my own and enjoy it - it's cheaper and easy. However last summer I had issues with the heat and my grains - so started to buy the Waitrose gut health kefir and have been lazy and carried on doing this. Part of issue for me is that the grains when they get going produce a lot of kefir and I was producing too much to have a small portion daily! My fridge was getting full of kefir. I keep thinking about starting again......

 

[LivingLightly]

View attachment 66187

Off topic funny story of the day: We went swimming this afternoon, and the water temperature has now risen to a balmy 8 °C, allowing for slightly longer swims (still less than 10 minutes, don't worry). So I finally felt safe to swim to the bridge (40 m or so) which turned out to have great acoustics. So after some oohooing I tried my best spooky hollow laugh. Right when someone on a bike passed by on the bike path under the bridge.
I never saw him coming and I have no idea what he thought of me, but he sure has a good story to tell at his family dinner!

An even better story if he hadn't noticed you there. On hearing a disembodied spooky laugh, I bet he pedalled faster.

 

[Rachox]

Breakfast: my usual low carb coconut ‘porridge’ with strawberries washed down with a black coffee.
Late morning: black coffee and a phd bar.
Skipped lunch.
Mid afternoon: black coffee and a carb killa bar.
Dinner thanks to M&S Valentines meal deal, starter of prawn cocktail (4.1g carbs) then steak with garlic butter, cauliflower and broccoli, one small crushed potato with basil oil followed by half a raspberry and white chocolate heart (7.4g carbs).

 

[jpscloud]

I've often made my own and enjoy it - it's cheaper and easy. However last summer I had issues with the heat and my grains - so started to buy the Waitrose gut health kefir and have been lazy and carried on doing this. Part of issue for me is that the grains when they get going produce a lot of kefir and I was producing too much to have a small portion daily! My fridge was getting full of kefir. I keep thinking about starting again......

I will give it a go, but knowing me it might not be a great success! I read up a bit and people do say the grains multiply fast - I only have two fermenting jars so hopefully it won't get out of hand. The grains are supposed to arrive tomorrow. Not being in the workforce now means I will be able to spend time doing this kind of thing but lazyness may well win out in the end for me too!

 

[shelley262]

I will give it a go, but knowing me it might not be a great success! I read up a bit and people do say the grains multiply fast - I only have two fermenting jars so hopefully it won't get out of hand. The grains are supposed to arrive tomorrow. Not being in the workforce now means I will be able to spend time doing this kind of thing but lazyness may well win out in the end for me too!

You can hold them back in the fridge and wake them up again when ready again to make more but it can be a bit of a juggle if not consuming enough to keep up with production. I know too that there are better sources of good quality kefir to buy now - it used to be more difficult. @DJC3 buys a live goats milk one ? Chuckling Goat I think?
You'll have fun - it's fascinating watching them grow and I always find it creative to produce fermented foods.

 

[DJC3]

You can hold them back in the fridge and wake them up again when ready again to make more but it can be a bit of a juggle if not consuming enough to keep up with production. I know too that there are better sources of good quality kefir to buy now - it used to be more difficult. @DJC3 buys a live goats milk one ? Chuckling Goat I think?
You'll have fun - it's fascinating watching them grow and I always find it creative to produce fermented foods.

Yes it’s Chuckling Goat. ( tagging @jpscloud too) It’s expensive but I have less than the portion size they suggest and so can increase the delivery interval, also I signed up when they were offering a 30% discount for life.
It tastes like fizzy Parmesan, very odd to begin with but I really look forward to it every day now.

 

[ravensmitten]

Corned beef, with something, can't remember what was with it as I ate a few bits from the fridge with no plate, like a hovering teenager. Was something salady, maybe a bit of cheese.

Greek yoghurt with some desiccated coconut and a smashed up tiny square of 85% choc.

Looked wistfully at a posh pizza I got for the better half for when she comes back off her night shift for a few moments, contemplated life, the universe and everything...

Then decided to have some cold cuts of beef, mixed salad with hummus and Davidstow 36 month reserve chunks sprinkled onto it (work of art that cheese)

 

[ravensmitten]

Antje I tried to post this as a reply, but couldn't so am trying to post it without a reply to your post about Chinese cabbage.

You could use it as the basis of a stir-fry and add fish or meat and other vegetables that you have to hand.
Or you could try this (quite complicated, but you could adapt it):

Or scrambling some egg, putting it aside while you stir fry the shredded cabbage and other shredded vegetables and then put it all back together.
Edit: or how about Ch cabbage chopped into small chunks, some onion or spring onion, chopped and some tomato, also chopped and the whole lot braised gently in butter? You could have that as a side dish with your fish, or with some kind of sausage.

For all of them: Probably need soy sauce if you like it, or other sauce (maybe Branston, if you have it), and seasoning.

This was mesmerising, if not seemingly a bit of a faff. Still might try it though!

 

[Antje77]

Yes it’s Chuckling Goat. ( tagging @jpscloud too) It’s expensive but I have less than the portion size they suggest and so can increase the delivery interval, also I signed up when they were offering a 30% discount for life.
It tastes like fizzy Parmesan, very odd to begin with but I really look forward to it every day now.

Wait, a low carb drink that tastes like fizzy parmesan?
I want that!

My supermarket sells cowmilk kefir which tastes nice but not like parmesan at all. Not expensive at all, € 1,29 a liter and the ingredients list 'semi skimmed milk, kefir culture' (? not sure about translation), nothing else, and it has 3.8 grams of carbs per 100 ml.

You can hold them back in the fridge and wake them up again when ready again to make more but it can be a bit of a juggle if not consuming enough to keep up with production. I know too that there are better sources of good quality kefir to buy now - it used to be more difficult. @DJC3 buys a live goats milk one ? Chuckling Goat I think?
You'll have fun - it's fascinating watching them grow and I always find it creative to produce fermented foods.

I might have to look into making kefir myself now.
If it quickly produces more than you need, does this mean that those grains needed are something people have too much of? I have no idea what it is or how this works, but if so, people should be willing to part with some when asked in the right facebook group.

An even better story if he hadn't noticed you there. On hearing a disembodied spooky laugh, I bet he pedalled faster.

I'm pretty sure he only noticed me upon hearing my hollow laugh, I couldn't have timed it better if I'd tried!

 

[Annb]

About 1962 to1965, Tom used to make a fermented milk "drink" but I can't remember what it was called. It was just cow's milk (unpasteurised - it was legal to sell it then) which was left in a bowl at room temperature and stirred every once in a while. I think it took about 3 days to develop the required sour/sweet flavour. Then some could be used to start the next batch, which if I remember rightly, took less time to reach the required stage for use.

Does anyone know what that was or if it can be made with pasteurised milk?

 

[MommaE]

A frustrating day waiting in for a contractor who didn’t arrive…Urgh.
B. Bacon sandwich with L/c bread
L. Grilled chicken, red cabbage and arugula with h/m Caesar dressing
D. Pulled pork with red cabbage coleslaw.
Snack was half a bar of Lilys chocolate, it was fine, but I prefer good very dark chocolate. This was a gift from a well meaning other half Who had googled chocolate for diabetics so it still tasted special.

 

[Annb]

This was mesmerising, if not seemingly a bit of a faff. Still might try it though!

Those rolled-up omelettes are a bit of a faff, but, as long as you have the right shape of pan (oblong) they're not difficult to make. I've made them with chopped up green leaves, but not with sausages wrapped in them. Think I'd prefer it without.

 

[Antje77]

About 1962 to1965, Tom used to make a fermented milk "drink" but I can't remember what it was called. It was just cow's milk (unpasteurised - it was legal to sell it then) which was left in a bowl at room temperature and stirred every once in a while. I think it took about 3 days to develop the required sour/sweet flavour. Then some could be used to start the next batch, which if I remember rightly, took less time to reach the required stage for use.

Does anyone know what that was or if it can be made with pasteurised milk?

Sounds like yoghurt to me.
It not only works with pasteurised milk, it even works with powdered milk from what I've read from long distance sailors!
Just start with a bit of yoghurt to get started, and keep using the last of the new yoghurt to start the next batch.

Mind, I never tried this myself so I can't vouch for the flavour. @AndBreathe might have used this technique.

It was just cow's milk (unpasteurised - it was legal to sell it then)

The rules in the Netherlands are funny. It's legal to sell raw milk as long as you tell the buyer it's not meant for human consumption, even though all parties know perfectly well the buyer won't feed it to the dogs. Tastes amazing too, there are some farms aroud here where I can buy raw milk. Too bad it tastes so good that I can't stick to a small portion or I would buy it all the time.

Is cheese from raw milk legal in the UK or did I put your whole country in danger by bringing some as a gift for the other moderators when I met them in 2022?

 

[jessj]

Is cheese from raw milk legal in the UK or did I put your whole country in danger by bringing some as a gift for the other moderators when I met them in 2022?

You're okay, @Antje77, it's legal here, thank goodness. I used to drink real milk, sadly that's now off the menu, but thankfully, the cheese isn't.

 

[Annb]

Sounds like yoghurt to me.
It not only works with pasteurised milk, it even works with powdered milk from what I've read from long distance sailors!
Just start with a bit of yoghurt to get started, and keep using the last of the new yoghurt to start the next batch.

Mind, I never tried this myself so I can't vouch for the flavour. @AndBreathe might have used this technique.

The rules in the Netherlands are funny. It's legal to sell raw milk as long as you tell the buyer it's not meant for human consumption, even though all parties know perfectly well the buyer won't feed it to the dogs. Tastes amazing too, there are some farms aroud here where I can buy raw milk. Too bad it tastes so good that I can't stick to a small portion or I would buy it all the time.

Is cheese from raw milk legal in the UK or did I put your whole country in danger by bringing some as a gift for the other moderators when I met them in 2022?

I believe cheese made from raw milk is legal in Britain but it is quite a few years now since raw milk was allowed to be sold.

The thing I was thinking of wasn't yoghurt - flavour completely different and it was liquid, like milk. I always thought it was called kefir, but that seems to be something different. Certainly Tom never had a starter to get it going. It was just whatever was in the air, at least for the first batch.

Why aren't you in bed, Antje. Can't get to sleep, like me?

 

[Antje77]

Why aren't you in bed, Antje. Can't get to sleep, like me?

I really should go to bed. It's just one of those days I don't want to.
Will turn off the lights now, I hope you'll manage to catch some sleep as well!

The thing I was thinking of wasn't yoghurt - flavour completely different and it was liquid, like milk. I always thought it was called kefir, but that seems to be something different. Certainly Tom never had a starter to get it going. It was just whatever was in the air, at least for the first batch.

I hope someone else knows more, very interesting!

 

[AndBreathe]

I believe cheese made from raw milk is legal in Britain but it is quite a few years now since raw milk was allowed to be sold.

The thing I was thinking of wasn't yoghurt - flavour completely different and it was liquid, like milk. I always thought it was called kefir, but that seems to be something different. Certainly Tom never had a starter to get it going. It was just whatever was in the air, at least for the first batch.

Why aren't you in bed, Antje. Can't get to sleep, like me?

Are you thinking of something like buttermilk, Ann? (I'll spare you my yoghurt shenanigans, as that's not what you are after.
It is legal to sell raw/unpasturised milk in England, Wales and NI, although there are conditions with which the farmer must comply. Locally, at home, we have several places with Moo Juice Sheds at the end of the farm drives. The Moo Juice Sheds contain coin and card operated Moo Juice dispensing machines - directly into your own container, or sterilised 1ltr glass bottles you can buy from a vending machine. Our most local shop also sells pasturised milk, from their vending machines.

The raw milk is utterly delicious.

Raw drinking milk

Information for anyone who is already consuming or is considering consuming raw drinking milk or raw cream.

www.food.gov.uk

Scotland has different rules: https://www.foodstandards.gov.scot/... chain.-,Raw milk,species farmed for its milk.

 

[jpscloud]

Wait, a low carb drink that tastes like fizzy parmesan?
I want that!

My supermarket sells cowmilk kefir which tastes nice but not like parmesan at all. Not expensive at all, € 1,29 a liter and the ingredients list 'semi skimmed milk, kefir culture' (? not sure about translation), nothing else, and it has 3.8 grams of carbs per 100 ml.

I might have to look into making kefir myself now.
If it quickly produces more than you need, does this mean that those grains needed are something people have too much of? I have no idea what it is or how this works, but if so, people should be willing to part with some when asked in the right facebook group.

I'm pretty sure he only noticed me upon hearing my hollow laugh, I couldn't have timed it better if I'd tried!

I binge watched a few you tube videos about making kefir and apparently the grains do multiply and you end up with a lot more than you need eventually, so people do give them away. People have also incorporated the grains into recipes - therre is a sort of "hummus" bean dip style one I would give a go but the grains au naturel are apparently rubbery little nodules and not pleasant to chew!

My supermarket bough stuff (just cow's milk kefir, no additives or anything) isn't fizzy at all - it tastes like a tangy yogurt. I sometimes mix it with fage 5% greek yogurt. @DJC3 thanks for the tag!

 

[jpscloud]

About 1962 to1965, Tom used to make a fermented milk "drink" but I can't remember what it was called. It was just cow's milk (unpasteurised - it was legal to sell it then) which was left in a bowl at room temperature and stirred every once in a while. I think it took about 3 days to develop the required sour/sweet flavour. Then some could be used to start the next batch, which if I remember rightly, took less time to reach the required stage for use.

Does anyone know what that was or if it can be made with pasteurised milk?

That does sound a lot like the kefir I've seen made in videos - how intriguing!