It's funny - every 10 years almost on the dot
I'm not looking forward to 50. 40 was rough enough. Can I stop aging now? please?
Being an aging population, we've had this
discussion and are of the general opinion
that it beats the alternative.
Any regular stir-fry with low-carb vegetables
should satisfy your hankering. If you use
enough oil (with keto, a bit of extra fat
shouldn't be a problem) and heat it hot
enough, you don't have to coat the meat.
Just make sure the temperature stays high
enough to instantly vaporize any juice that
escapes, otherwise the meat will stew and
toughen instead of searing.
Yeah, I think I had that problem last time, the pan wasn't hot enough.
I was
worried about the house filling with smoke, but I guess avacado oil has
a very
high smoke point.
I've set off the smoke detector in pretty
much every house I've cooked in except for
the places that lack smoke detectors. I like
cooking in such places.
You might consider almond or nut flours, which
can be finer textured than the coconut and don't
add a weird south Asian note to your dish.
I didn't really notice any flavor difference, but there was definitely a "grit". I'll have to give almond flour a shot next time, thanks!
It's hard to mill coconut finely enough for
my taste.
I'd say less soy, especially if you're
worried about your blood pressure.
I'm more worried about carbs than the blood pressure thing. Liquid Aminos/Coconut Aminos are an option, but they're higher in
carbohydrates (1 per
tsp vs 1 per tbsp)
Liquid aminos have at least as much sodium
as the good brands of soy sauce. Maybe fewer
carbs, but not by much.
You might start weaning yourself from sweet
tastes altogether. If you lose the taste for
sweet food, it will be easier to avoid the
sinful backslide that we all tend to do.
I'm fortunate, I never really had a "sweet" addiction. A salt addiction, absolutely, but I don't seem to crave sugar like a lot of people tell
me they
do.
Many Chinese dishes rely on a balance of tastes,
but the real ones tend to have quite a bit less
sweetness than the Americanized versions. By the
way, monkfruit is another one of the myriad sugar
alternatives that does not work for me.
Got to be careful with the vegetable gums, as
they can make things lumpy and way too gummy
way too fast. I used to use guar, myself, but
ended up deciding that (for me) a little
cornstarch didn't hurt much.
Yeah, that's what I've heard. I suppose it will be a trial and error
process.
I'm trying to stay under 20 carbohydrates a day, so wherever I can cut
down on
them helps.
Perhaps the liquid aminos are a good idea
then, but I still wouldn't worry much.
Mexicali shrimp
Guy Fieri
I have an irrational dislike of GUy Fieri. I don't know why. I can't
explain
it, I just don't like him. That said, I may have to give that a shot.
Thanks!
Several of us here share that, and it may not be
all that irrational. He has a grating delivery on
TV and a pretty appalling appearance, and he's an
amazing self-promoter. As with most of the food TV
people he recycles used, useless, and dubious
information. Someone referred to the "obligatory
lobotomy" that seems to be prerequisite for a
Food Network host.
And this is the Guy who had the gall to open Guy˙s
American Kitchen, an apparently very foul restaurant,
in the middle of Manhattan and the bad judgment to
ride it into the ground -
https://tinyurl.com/fieriminus1
- after being "the most mocked restaurants in America" -
tinyurl.com/fieri0
tinyurl.com/fieri1
tinyurl.com/fieri11
I'm not usually too fond of Schadenfreude, but for him
I am willing to make an exception.
Guy Fieri's Johnny Garlic Fries
categories: starter, celebrity, just to torture you, actually not a bad
recipe
yield: 1 batch
2 lb Russet potatoes (4 or 5)
2 qt canola oil, for frying
1 Tb fine sea salt
1 ts freshly ground black pepper
5 garlic cloves, peeled and minced
2 Tb chopped flat-leaf parsley
1/2 Tb canola oil
Peel potatoes (or lightly scrub if desired),
then cut into 1/3-in slices and then into 1/3-in
sticks. Place the potatoes in a large bowl
filled with water as you cut them to keep them
from discoloring. Soak the potatoes for at least
30 min or up to 24 hr in the refrigerator.
Fit a heavy stockpot with a deep-fry thermometer.
Heat the oil over medium-high heat to 275 to
300F. Have ready a rack set over a baking sheet.
Drain the potatoes and pat dry extremely well.
Add 2 handfuls of potatoes to the hot oil. There
should be at least 1" oil above the potatoes.
Cook until the potatoes are light brown, 5 to
7 min. Use a skimmer to remove the potatoes,
gently shaking off excess oil, and put them on
the rack to drain. Repeat with the rest of the
potatoes. Let all the potatoes cool.
Mix the finely minced garlic with chopped
parsley and 1/2 Tb oil together. Season with
salt and pepper. Set aside.
Increase oil temperature to 350F.
Cook the potatoes again, 2 handfuls at a time,
until golden brown, about 2 min. Remove, shake
off excess oil and dump into a large metal
mixing bowl. Add garlic mixture while fries
are still hot and straight out of the fryer.
Toss to coat everything evenly and well.
Serve immediately.
rachaelrayshow.com
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