yum!

ive made that..love it!

Ribs cooked in cabbage is awsome too!

KROM

"Alice Faber" wrote in message
...
In article ,
"krom" wrote:

LOL..my wife thinks im sick if i fry bacon i save the greese and later on
make vinagrette with it and good balsmic...yum!

Oh, man...one of my winter favorites is shredded cabbage sauted slowly
in bacon fat.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

It is crisp and good...same as youd make regular dough with yeast...it tend
to burn easy tho when as thin as i make it so you gotta watch it.

KROM

"Nick Cramer" wrote in message
...
"krom" wrote:
i made pizza with carabloos flour and homemade sauce..pre was 96..post
was 100..then was low rest of the day..lol..was good eatin!

How was the crust with that 'carabloos' flour, Krom? What was your crust
recipe? Thanks.

Take care.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Just be sure to test test test..ive zero issues with it but ya never
know..sorta like dreamfields..i can eat it all day and no raise after one
hour two hours or ten...but of course i cook it aldente and eat a food scale
measured portion which means i probably could eat regular pasta in thos
amounts too..lol..the dreamfileds is a safty net for me in case im over
sensitive that day to carb in even small amounts..plus it tastes better to
me then reg pasta.

KROM

"Nick Cramer" wrote in message
...
Alan S wrote:
On Wed, 30 Apr 2008 12:57:29 +0100, Nicky
wrote:

On Wed, 30 Apr 2008 05:40:04 -0500, "krom"
wrote:

i made pizza with carabloos flour and homemade sauce..pre was 96..post
was 100..then was low rest of the day..lol..was good eatin!

Recipe? I've just gotten hold of a big bag of carbalose flour, and
want to play : )

http://www.tovaindustries.com/carbalose/page1.html

And there's a place only a few miles from me that sells it. Ah, to have a
real stack of pancakes. I might even wake up my frozen sourdough starter
and make bread again. Have to see about buying it in 50 Lb sacks! The mind
reels!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 01 May 2008 12:27:29 GMT, Nick Cramer
wrote:

Nicky wrote:
Alan S wrote:

But then, I consider duck confit as gourmet health food...

ROFL - duck confit and salad, please

That reminds me. I've got some Duck Gizzard Confit in the freezer that I've
gotta get out and cook. It was a gift from Belgium. I've never made it.
Gotta recipe?

Grattons? Confit is cooked already, it doesn't need anything extra. If
the texture is unpleasant when you pull it out of the freezer, I'd
just heat it through in a wok or frying-pan. In fact, I've just had an
image of it stir-fried with some purple sprouting broccoli... mmmmm...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On 01 May 2008 12:07:53 GMT, Nick Cramer
wrote:

http://www.tovaindustries.com/carbalose/page1.html

And there's a place only a few miles from me that sells it. Ah, to have a
real stack of pancakes. I might even wake up my frozen sourdough starter
and make bread again. Have to see about buying it in 50 Lb sacks! The mind
reels!

Hmmm, lots of good-looking things. I might try those bagels over the
weekend... I tried a Yorkshire pudding mix that didn't work, tasted OK
but the texture was wrong; maybe I just overworked it, it looks pretty
sensitive to that. I have a plain package, no recipes or instructions,
so I guessed!

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Nicky wrote:
On 01 May 2008 12:27:29 GMT, Nick Cramer
Nicky wrote:
Alan S wrote:
[]
Grattons? Confit is cooked already, it doesn't need anything extra. If
the texture is unpleasant when you pull it out of the freezer, I'd
just heat it through in a wok or frying-pan. In fact, I've just had an
image of it stir-fried with some purple sprouting broccoli... mmmmm...

Thanks, Nicky. All the text on the package is in French or something, so I
have no idea what it says. Typical monolingual left ponder, eh? ;-0

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

In article ,
Nick Cramer wrote:

Nicky wrote:
On 01 May 2008 12:27:29 GMT, Nick Cramer
Nicky wrote:
Alan S wrote:
[]
Grattons? Confit is cooked already, it doesn't need anything extra. If
the texture is unpleasant when you pull it out of the freezer, I'd
just heat it through in a wok or frying-pan. In fact, I've just had an
image of it stir-fried with some purple sprouting broccoli... mmmmm...

Thanks, Nicky. All the text on the package is in French or something, so I
have no idea what it says. Typical monolingual left ponder, eh? ;-0

Type it in; someone will be able to translate it for you.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

Alice Faber wrote:
Nick Cramer wrote:
Nicky wrote:
On 01 May 2008 12:27:29 GMT, Nick Cramer
Nicky wrote:
Alan S wrote:
[]
Grattons? Confit is cooked already, it doesn't need anything extra.
If the texture is unpleasant when you pull it out of the freezer, I'd
just heat it through in a wok or frying-pan. In fact, I've just had
an image of it stir-fried with some purple sprouting broccoli...
mmmmm...

Thanks, Nicky. All the text on the package is in French or something,
so I have no idea what it says. Typical monolingual left ponder, eh?
;-0

Type it in; someone will be able to translate it for you.

Thanks, Alice. I'll try to get motivated tomorrow.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 03 May 2008 06:38:56 GMT, Nick Cramer
wrote:


Thanks, Nicky. All the text on the package is in French or something,
so I have no idea what it says. Typical monolingual left ponder, eh?
;-0

Type it in; someone will be able to translate it for you.

Thanks, Alice. I'll try to get motivated tomorrow.

www.freetranslation.com


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:Is Testing Worthwhile?
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

Alan S wrote:
wrote:

Thanks, Nicky. All the text on the package is in French or
something, so I have no idea what it says. Typical monolingual left
ponder, eh? ;-0

Type it in; someone will be able to translate it for you.

Thanks, Alice. I'll try to get motivated tomorrow.

www.freetranslation.com

Thanks, Alan. I've added it to my dictionary file. I'll try to get
motivated tomorrow. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~