ianpspurs
Oracle
Replied over on parallel thread.
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Replied over on parallel thread.There is a lot of eating in the rolls - that's what I like about them. I order rolls and bread at the same time as the delivery is not cheap either. I have to say sometimes I don't like frozen food very much but these taste just as nice once they have been frozen and de-frosted as they do fresh.
I am a chocolate person, chocolate cherry liqueurs may have had a role in tipping me into type 2. I like the cocoa powder tip, I'll try that.
Fresh berries aren't usually so tart, the frozen ones are sharper and can give you a shock! I definitely don't have so much of a sweet tooth after 3 months low carb. That whole feeling of needing to eat something sweet no longer exists.
It's odd to reflect on sweet foods that I formerly ate without even particularly enjoying, just to conform. For example: Christmas pudding, brandy sauce, icing and marzipan on cake, the least favourite chocolates in a box or tin (coffee cream or orange in our case) and really hard shop bought meringue (not that I ever made my own).
Have a nice day x
I'm in! Haven't bought almond butter in over a year because of its "shortevity" and this would be fun lol!
Chocolate cherry liquers can still be in your life. Infused (probably with brandy) cherries (I'd chop slightly), the enrobed (description shamelessly stolen from HC products) in your favoured dark chocolate.
I've recently done chocolate and ginger (not infused) for my OH with great success, although the 90% I chose for him was a bit too bitter for him. he'll get through it in time though
Is that the same as Gravlax which I know as salmon cured with sugar, salt and dill and served with a dill & mustard sauce? It certainly doesn't get buried. It's a variation on smoked salmon and served as an appetiser.No, no, no burying! That's gravad lax, if I remember correctly. Although I don't seem to remember the peeing part of the recipe. My aunt, who has made gravad lax regularly definitely didn't include that part, but this could have been because she lives alone, no males in the household. But she also 'buried' it in the fridge instead of in the local park so she must've used a somewhat modernised version of the recipe...
Yep - you're right! Well, that's ok, I will just have to lift my keto baking game in the near future! At least I have plenty of recipes already from here to try out and I bought Carolyn Ketchum's book "The Ultimate Guide to Keto Baking" a little while ago, so that should provide further inspiration.DFG stands for Deliciously Guilt Free, they are a fairly new company that sells low carb cakes and brownies on the internet. They are brilliant but I’m pretty sure you’re right that they wouldn’t ship to you
Noooo! Black pepper, freshly ground. I'm assuming you are all talking about the orange swede we call turnip not the little white fleshed ones? I suppose it's all what you are brought up on but Burns night your Haggis, neeps and tatties - tatties were always turned into a beautiful smooth & creamy mash (with butter and the top of the milk if you didn't have cream) and the neeps (turnip) mashed with loads of butter & black pepper. You did not dare deviate from Granny's recipes!That has to be white pepper with swede. Delish! (Also very good with sour cream and white pepper)
Noooo! Black pepper, freshly ground. I'm assuming you are all talking about the orange swede we call turnip not the little white fleshed ones? I suppose it's all what you are brought up on but Burns night your Haggis, neeps and tatties - tatties were always turned into a beautiful smooth & creamy mash (with butter and the top of the milk if you didn't have cream) and the neeps (turnip) mashed with loads of butter & black pepper. You did not dare deviate from Granny's recipes!
You had me questioning both my memory and my aunts knowledge, so I did a quick Google search. Very interesting!Is that the same as Gravlax which I know as salmon cured with sugar, salt and dill and served with a dill & mustard sauce? It certainly doesn't get buried. It's a variation on smoked salmon and served as an appetiser.
Oh dear, I'm about to be excommunicated...I season swede (orange turnip) with butter, lots of black pepper and even more NUTMEG. DeliciousNoooo! Black pepper, freshly ground. I'm assuming you are all talking about the orange swede we call turnip not the little white fleshed ones? I suppose it's all what you are brought up on but Burns night your Haggis, neeps and tatties - tatties were always turned into a beautiful smooth & creamy mash (with butter and the top of the milk if you didn't have cream) and the neeps (turnip) mashed with loads of butter & black pepper. You did not dare deviate from Granny's recipes!
Haha great! See if @Goonergal ( any any other nut butter addicts) are in, then let’s pick a date. We should probably all tickle our tastebuds with a spoonful immediately it’s open, just to make it harder to resist.
Yes they say cinnamon lowers blood sugars - I don't know if it does or not - slc bread is seriously good!Hello MrsT, I'm glad you mentioned cinnamon. I now know what to do to perk up my often bitter morning berries. I like the idea of slc bread too.
I may have bought a pot today - not yet opened! We’ll have to have the same size pot/jar - otherwise the competitor in me will find the biggest jar available!
Haha good point. And a good excuse for an enormous jar. How big is the jar you have?
227 grams =227g. We might have to translate that into ounces for @zauberflote
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