> Both of the cookalong recipes I prepared were made with Anchovies and
> Capers as part of the ingredient list.  I'd only ever cooked with
> Anchovies once before and liked the results. They do not add any kind of
> fishy flavor, just an undefined "richness" to the dish.

> > Both of the cookalong recipes I prepared were made with Anchovies and
> > Capers as part of the ingredient list.  I'd only ever cooked with
> > Anchovies once before and liked the results. They do not add any kind of
> > fishy flavor, just an undefined "richness" to the dish.

> No fishy flavor?  Your fishy flavor sensory neurons
> must be damaged.  No _unpleasant_ fishy flavor, yes,
> but no fishy flavor at all?  I think not.

> As for Capers, thanks to those that participated in the thread I ran
> asking about them.  This is the first time I've ever used them and I've
> decided that I'll be using a lot more of them in the future. They are
> delicious little morsels!

> > As for Capers, thanks to those that participated in the thread I ran
> > asking about them.  This is the first time I've ever used them and I've
> > decided that I'll be using a lot more of them in the future. They are
> > delicious little morsels!

> Try chicken piccata.  Fabbo and low carb and uses lots of capers.

> Paul

>> "Omelet" <ompome...@gmail.com> wrote in message
>> news:ompomelet-10B5D7.17464902112009@news-wc.giganews.com...
>> > Both of the cookalong recipes I prepared were made with Anchovies and
>> > Capers as part of the ingredient list.  I'd only ever cooked with
>> > Anchovies once before and liked the results. They do not add any kind
>> > of
>> > fishy flavor, just an undefined "richness" to the dish.

>> > As for Capers, thanks to those that participated in the thread I ran
>> > asking about them.  This is the first time I've ever used them and I've
>> > decided that I'll be using a lot more of them in the future. They are
>> > delicious little morsels!

>> Try chicken piccata.  Fabbo and low carb and uses lots of capers.

>> Paul

> I think I have at least one recipe for that on file that was posted
> here. Thanks!
> --

> >> Paul

> > I think I have at least one recipe for that on file that was posted
> > here. Thanks!
> > --

> I like to serve it with grilled or fried asparagus and garlic faux tatoes.

> Paul

>> >> Try chicken piccata.  Fabbo and low carb and uses lots of capers.

>> >> Paul

>> > I think I have at least one recipe for that on file that was posted
>> > here. Thanks!
>> > --

>> I like to serve it with grilled or fried asparagus and garlic faux
>> tatoes.

>> Paul

> Sunday's effort was served with steamed asparagus. :-) Do you use
> Cauliflower for your faux tatoes?  I've used them and they are ok, but
> water chestnuts worked well too and blended nicely.  I want to try
> pureeing some bamboo shoots one of these days but have not tried it yet.

> How would you make a low carb pie crust to use for a _savory_  dish like
> a meat pie or some such?

> Yes, cauliflower.  The trick is to get the excess water out of them.  I
> squeeze them through a cheesecloth.  I also add a little cream cheese to add
> some richness and tigten them up a bit.

> > Speaking of low carb recipes, it's easy enough to make some low carb
> > sweets but I got Dr. Ben Kim's Newsletter this morning and took a quick
> > look at his "healthy banana cream pie".  He used ground almonds for the
> > pie crust and maple syrup as the binder.  I've read a lot of people use
> > almonds as a low carb item so was thinking a little butter would bind
> > just as well.

> > How would you make a low carb pie crust to use for a _savory_  dish like
> > a meat pie or some such?

> Hmmmm ....

> I would use almond or possibly chestnut flour, butter or shortening, salt
> and ice water.  The nut flour compacts pretty tight and the butter or
> shortening binds all the protein and fats together.

> Have a look at this recipe:

> http://www.lowcarbluxury.com/recipes/recipe-bread08.html

> Paul

> Paul

>> > Sunday's effort was served with steamed asparagus. :-) Do you use
>> > Cauliflower for your faux tatoes?  I've used them and they are ok, but
>> > water chestnuts worked well too and blended nicely.  I want to try
>> > pureeing some bamboo shoots one of these days but have not tried it
>> > yet.

>> Yes, cauliflower.  The trick is to get the excess water out of them.  I
>> squeeze them through a cheesecloth.  I also add a little cream cheese to
>> add
>> some richness and tigten them up a bit.

> Ah! I like that idea, thanks!
> Time for me to try it again next time I go to the store...

>> > Speaking of low carb recipes, it's easy enough to make some low carb
>> > sweets but I got Dr. Ben Kim's Newsletter this morning and took a quick
>> > look at his "healthy banana cream pie".  He used ground almonds for the
>> > pie crust and maple syrup as the binder.  I've read a lot of people use
>> > almonds as a low carb item so was thinking a little butter would bind
>> > just as well.

>> > How would you make a low carb pie crust to use for a _savory_  dish
>> > like
>> > a meat pie or some such?

>> Hmmmm ....

>> I would use almond or possibly chestnut flour, butter or shortening, salt
>> and ice water.  The nut flour compacts pretty tight and the butter or
>> shortening binds all the protein and fats together.

>> Have a look at this recipe:

>> http://www.lowcarbluxury.com/recipes/recipe-bread08.html

>> Paul

> Ok. I have the unflavored whey on hand but would have to give the oat
> flour a miss.  It's on the gluten free no-no list. <g>

> Thanks for the idea tho'. That gives me ideas of my own!  I'm thinking a
> modified meringue crust. Whipped egg whites with whey protein added to
> proper texture.  Probably a bit of butter or cream cheese to soften it a
> bit.

> What do you think?

>>> Thanks for the idea tho'. That gives me ideas of my own!  I'm thinking a
>>> modified meringue crust. Whipped egg whites with whey protein added to
>>> proper texture.  Probably a bit of butter or cream cheese to soften it a
>>> bit.

>>> What do you think?

>> Heck leave off the crust.  My mom made all kinds of meringue pies with no
>> crusts.  We loved them.  Kind of like puddings.  To be fancy you could do
>> them in deep ramekins and top with meringue then toast with a torch.
>> Totally low carb and really tasty.

>> Paul

> True true!  Crustless cheesecakes work too, especially using muffin
> liners.

> >>> Thanks for the idea tho'. That gives me ideas of my own!  I'm thinking a
> >>> modified meringue crust. Whipped egg whites with whey protein added to
> >>> proper texture.  Probably a bit of butter or cream cheese to soften it a
> >>> bit.

> >>> What do you think?

> >> Heck leave off the crust.  My mom made all kinds of meringue pies with no
> >> crusts.  We loved them.  Kind of like puddings.  To be fancy you could do
> >> them in deep ramekins and top with meringue then toast with a torch.
> >> Totally low carb and really tasty.

> >> Paul

> > True true!  Crustless cheesecakes work too, especially using muffin
> > liners.

> When I bake a crustless cheesecake, I use a silicone pan.  The bottom of
> the cheesecakes turns golden brown and it comes out of the pan with no
> problem.

> Becca

>> Heck leave off the crust.  My mom made all kinds of meringue pies with no
>> crusts.  We loved them.  Kind of like puddings.  To be fancy you could do
>> them in deep ramekins and top with meringue then toast with a torch.
>> Totally low carb and really tasty.

> True true!  Crustless cheesecakes work too, especially using muffin
> liners.

> >> Heck leave off the crust.  My mom made all kinds of meringue pies with no
> >> crusts.  We loved them.  Kind of like puddings.  To be fancy you could do
> >> them in deep ramekins and top with meringue then toast with a torch.
> >> Totally low carb and really tasty.

> > True true!  Crustless cheesecakes work too, especially using muffin
> > liners.

> We bake pumpkin in shiney white ceramic bowls.  As the pumpkin pie
> mixture cools and sets it shrinks a little and pulls away from the
> bowl.  I bet the same would happen baking a cheesecake in those bowls.