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! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> 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.
In article <4AEF76A7.57C10...@sonic.net>, Mark Thorson <nos...@sonic.net> wrote:
> Omelet wrote:
> > 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.
<shrugs> The amount used is small. I don't detect a fishy flavor at all. Else I'd drop the entire idea... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> 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.
In article <hcob0d$9a...@news.eternal-september.org>, "Paul M. Cook" <pmc...@gte.net> wrote:
> "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! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> In article <hcob0d$9a...@news.eternal-september.org>, > "Paul M. Cook" <pmc...@gte.net> wrote:
>> "Omelet" <ompome...@gmail.com> wrote in message >> news:ompomelet-10B5D7.17464902112009@news-wc.giganews.com... >> > Both of the cookalong recipes I prepared were made with Anchovies and >> > Capers as part of the ingredient list. I'd only ever cooked with >> > Anchovies once before and liked the results. They do not add any kind >> > of >> > fishy flavor, just an undefined "richness" to the dish.
>> > As for Capers, thanks to those that participated in the thread I ran >> > asking about them. This is the first time I've ever used them and I've >> > decided that I'll be using a lot more of them in the future. They are >> > delicious little morsels!
>> Try chicken piccata. Fabbo and low carb and uses lots of capers.
>> Paul
> I think I have at least one recipe for that on file that was posted > here. Thanks! > --
I like to serve it with grilled or fried asparagus and garlic faux tatoes.
In article <hcp1ou$rr...@news.eternal-september.org>, "Paul M. Cook" <pmc...@gte.net> wrote:
> >> 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.
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? -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> In article <hcp1ou$rr...@news.eternal-september.org>, > "Paul M. Cook" <pmc...@gte.net> wrote:
>> >> Try chicken piccata. Fabbo and low carb and uses lots of capers.
>> >> Paul
>> > I think I have at least one recipe for that on file that was posted >> > here. Thanks! >> > --
>> I like to serve it with grilled or fried asparagus and garlic faux >> tatoes.
>> Paul
> Sunday's effort was served with steamed asparagus. :-) Do you use > Cauliflower for your faux tatoes? I've used them and they are ok, but > water chestnuts worked well too and blended nicely. I want to try > pureeing some bamboo shoots one of these days but have not tried it yet.
Yes, cauliflower. The trick is to get the excess water out of them. I squeeze them through a cheesecloth. I also add a little cream cheese to add some richness and tigten them up a bit.
> Speaking of low carb recipes, it's easy enough to make some low carb > sweets but I got Dr. Ben Kim's Newsletter this morning and took a quick > look at his "healthy banana cream pie". He used ground almonds for the > pie crust and maple syrup as the binder. I've read a lot of people use > almonds as a low carb item so was thinking a little butter would bind > just as well.
> How would you make a low carb pie crust to use for a _savory_ dish like > a meat pie or some such?
Hmmmm ....
I would use almond or possibly chestnut flour, butter or shortening, salt and ice water. The nut flour compacts pretty tight and the butter or shortening binds all the protein and fats together.
In article <hcr1jh$db...@news.eternal-september.org>, "Paul M. Cook" <pmc...@gte.net> wrote:
> > 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.
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?
> Paul
-- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> In article <hcr1jh$db...@news.eternal-september.org>, > "Paul M. Cook" <pmc...@gte.net> wrote:
>> > 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.
> 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?
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.
In article <hctr5k$h4...@news.eternal-september.org>, "Paul M. Cook" <pmc...@gte.net> wrote:
> > 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. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Omelet wrote: > In article <hctr5k$h4...@news.eternal-september.org>, > "Paul M. Cook" <pmc...@gte.net> wrote:
>>> Thanks for the idea tho'. That gives me ideas of my own! I'm thinking a >>> modified meringue crust. Whipped egg whites with whey protein added to >>> proper texture. Probably a bit of butter or cream cheese to soften it a >>> bit.
>>> What do you think?
>> Heck leave off the crust. My mom made all kinds of meringue pies with no >> crusts. We loved them. Kind of like puddings. To be fancy you could do >> them in deep ramekins and top with meringue then toast with a torch. >> Totally low carb and really tasty.
>> Paul
> True true! Crustless cheesecakes work too, especially using muffin > liners.
When I bake a crustless cheesecake, I use a silicone pan. The bottom of the cheesecakes turns golden brown and it comes out of the pan with no problem.
Becca <be...@hal-pc.org> wrote: > Omelet wrote: > > In article <hctr5k$h4...@news.eternal-september.org>, > > "Paul M. Cook" <pmc...@gte.net> wrote:
> >>> 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
Damn. That sounds good!! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Omelet wrote: > "Paul M. Cook" <pmc...@gte.net> wrote:
>> 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.
In article <hcvghf$r0...@news.eternal-september.org>, Doug Freyburger <dfrey...@yahoo.com> wrote:
> Omelet wrote: > > "Paul M. Cook" <pmc...@gte.net> wrote:
> >> 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.
Not a bad idea. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
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