"Todd" > wrote in message
...
> On 12/13/2013 10:38 PM, Cheri wrote:
>>
>> "Todd" > wrote in message
>> ...
>>> On 12/13/2013 10:15 PM, Cheri wrote:
>>
>>>> Not really. The julienne slicer has teeth that cut in thin strips as
>>>> you
>>>> peel but looks very similiar to a regular potato peeler. The julienne
>>>> slicer really cuts a zucchini to look feel and act very much like
>>>> spaghetti for instance. I think the cost was around 2-3 dollars.
>>>>
>>>> Cheri
>>
>>>
>>> Thank you! I just put one on my shopping list.
>>
>> If you like pasta dishes, I know you will love the julienne peeler. Does
>> zucchini taste exactly like pasta? No, it does not, but when it's the
>> same size as pasta strands, with the same type of mouth feel, and you
>> can twirl it on a fork just like spaghetti...it's very satisfying. The
>> sauce options are endless.
>>
>> Cheri
>
> Hi Cheri,
>
> I did love my pasta. Now I love my steak, chicken ...
>
> When I was first inducted into the pin cushion club,
> I tried to make analogs. (Cauliflower mashed potatoes:
> yuk!) Not so much now. If it is low carb and high fat,
> I am your man. But it better taste good -- the fat goes
> a long way toward that.
>
> Your suggestion sound really good. Carbs, after all,
> are only carriers for other flavors. I am looking
> forward to the "sauce options are endless". (I am
> getting really good at cream sauces too -- they are
> really easy to make.
>
> Thank you!

That's just not true for all carbs. Not true at all.