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ChocoTaco369's Personal Food Porn Thread

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  • Originally posted by namelesswonder View Post
    I saw this picture somewhere else recently. Facebook?
    Possibly. I did post it in a group.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    • no pics was was pleasantly surprised what happens when you gab fresh thyme and place in homemade butter and coconut oil, add a strip of bacon and thinly sliced red and white online on medium heat turning every 3-5 minutes for 25 minutes then adding bone broth, red vermouth and cream.

      damn fine onion soup.
      Optimum Health powered by Actualized Self-Knowledge.

      Predator not Prey
      Paleo Ketogenic Lifestyle

      CW 315 | SW 506
      Current Jeans 46 | Starting Jeans 66


      Contact me: quelsen@gmail.com

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      • Originally posted by quelsen View Post
        no pics was was pleasantly surprised what happens when you gab fresh thyme and place in homemade butter and coconut oil, add a strip of bacon and thinly sliced red and white online on medium heat turning every 3-5 minutes for 25 minutes then adding bone broth, red vermouth and cream.

        damn fine onion soup.
        Woooooow that sounds really delicious. I'm going to have a go at that one. O_O Can I use butter instead of cream in this case?
        My chocolatey Primal journey

        Unusual food recipes (plus chocolate) blog

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        • Originally posted by sakura_girl View Post
          Woooooow that sounds really delicious. I'm going to have a go at that one. O_O Can I use butter instead of cream in this case?
          try it and see. I buy Snowville Cream because it is thick and minimally processed and has no other ingredients.

          but it is local to ohio and surrounds.

          any other cream makes me barf
          Optimum Health powered by Actualized Self-Knowledge.

          Predator not Prey
          Paleo Ketogenic Lifestyle

          CW 315 | SW 506
          Current Jeans 46 | Starting Jeans 66


          Contact me: quelsen@gmail.com

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          • Originally posted by ChocoTaco369 View Post
            To all those that think a waffle iron is useless to own while following a Primal eating plan, GTFO.



            I mock your lack of creativity!
            Alright what is this an how did you make it. I've done a few things in my waffle iron with a lot of failures and only 1 success which was a sort of sweet potato hash thing with shredded sweet tato, an egg, and baking powder. It was good but didn't look like that good.

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            • Originally posted by Jamie Madrox View Post
              Alright what is this an how did you make it. I've done a few things in my waffle iron with a lot of failures and only 1 success which was a sort of sweet potato hash thing with shredded sweet tato, an egg, and baking powder. It was good but didn't look like that good.
              Very easy.

              2 tablespoons coconut flour
              1 heaping tablespoon unsweetened cocoa powder
              8 oz 1% cottage cheese
              2 whole eggs

              Puree in a blender, slowly adding a little bit of whole milk until you get a consistency slightly thinner than traditional pancake batter. It took me maybe 1/4 cup or so of milk. Let it soak on the counter for 30 mins. While the waffle iron is heating up, add 1/2 teaspoon baking powder and squeeze 1/4 of a lemon in there and whisk vigorously. It'll start frothing and thickening. This is mandatory to get the proper rise.

              You're going to have to cook these on a medium setting. Otherwise, they cook way too fast. The tops will burn, the centers won't form and they'll stick. I learned the hard way. These took 3-4 mins to cook at a medium setting.
              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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              • Thank you. Thank you. Thank you.

                I can't eat the regular pancake primal stuff, because it's all wasted carbs(nut flours, bananas ect) and not much else. These look so much better.

                I'm not crying, I've got something in my eye. haha

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                • So I don't have a waffle iron... would these work cooked like pancakes?

                  *drooling*

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                  • Yes, they will work as pancakes. They will actually work BETTER as pancakes because there isn't enough fiber to hold the waffle together. It would work a lot better with gluten but...well...ya know.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • Originally posted by ChocoTaco369 View Post
                      Yes, they will work as pancakes. They will actually work BETTER as pancakes because there isn't enough fiber to hold the waffle together. It would work a lot better with gluten but...well...ya know.
                      OOoooo EXCELLENT! Thanks!

                      Dinner and dessert all in one! (We eat breakfast for dinner. And sometimes dinner at breakfast time.)

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                      • Be warned: it's very different than cooking a regular pancake. With typical pancakes, the gluten creates structure and the pancakes heat all the way through. They get tough and can be effortlessly flipped. These will absolutely fall apart. You have to cook them very slowly (medium heat tops, unlike medium-high where I'd cook a wheat pancake) in an evenly heated non-stick or cast iron pan, and you need to cook them with the lid on. The steaming effect has to firm up the top of the pancake. A very stiff spatula is mandatory to get underneath them. They will not be pretty pancakes, but they still taste good.
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                        • Thanks for the warning! I have a well-seasoned cast iron pan, and I'm an expert at not breaking the yolks of over-easy eggs, so hopefully I won't have too many problems!

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                          • This should be interesting. Hopefully the gelatin sets overnight.



                            Ingredients: 5 eggs, 5 bananas, 1 can coconut milk, 1 packet gelatin, homemade vanilla extract (vanilla beans + Skyy vodka with the opaque bottle).

                            Crust is shredded coconut, egg yolks, sliced almonds, some coconut flour and water to hold it together.

                            2 yolks in the crust, 3 eggs in the "custard", 5 egg whites for the meringue. If this flops, I may need to increase the gelatin. I'm not sure if I want a stiff consistency or a pudding consistency. Maybe I'll try both.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                            • Wow, that looks great, whatever it is.
                              Depression Lies

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                              • I don't think I've heard of gelatin in a baked custard before (assuming you baked it?)

                                Hmm but looks like a spring-form pan...

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