INDUCTION FOOD PORN!!! - Page 8

cleochatra · 05-22-2008, 08:34 PM

Oh not that. Noooo nonononononooo. I'm just going to lay low and do my thang. I am going to talk about barb's abs and your brain leaks.

Meek75 · 05-23-2008, 07:58 AM

posting to subscribe, again (lol)

pickles1010 · 05-25-2008, 08:35 PM

These are my oopsie rolls and some homegrown tomatoes.

pickles1010 · 05-25-2008, 08:40 PM

[COLOR=blue]I need help please. I do not know how to enter a picture into here. Downloaded some food pictures to the faces gallerie but cant bring them here

. Please HELP.[/COLOR]

i.am.jenn · 05-25-2008, 08:57 PM

When you click on the pictures in your gallery it gives you a UBB code. It looks like if you copy it and paste it into the message box here it should show your picture.

If not, just copy the http://... address and in this message box click on the little yellow box with a mountain in it. It'll give you a space to enter the http://... address and then it'll do all the code for you.

Hope that helps!!!
Jenn

i.am.jenn · 05-25-2008, 08:58 PM

Your oopsies are beautiful... makes me wish I was at home so I could work on my technique!

And those tomatoes look amazing... mmmmmmmm....

pickles1010 · 05-25-2008, 09:24 PM

http://http://www.lowcarbfriends.com...=&way=&cat=500

I hope this works now. Thank you very much Jenn.

joshsmom2002 · 05-26-2008, 05:48 AM

Quote:

Originally Posted by cleochatra

Clockwise from top right: Flax cracker with cream cheese and fresh dill, pastrami wrapped in Swiss cheese, cherry tomatoes, dill Havarti, green olives, pepperoni, dill pickle, string cheese.

Oh sweet Lord in Heaven, now THAT is my kind of meal/snack!! Oh gracious, it looks so good - going to the store NOW!!!!

cleochatra · 05-26-2008, 06:58 AM

joshsmom-- This is one of the reasons I love Atkins so much. The variety is simply amazing, and if ANYONE tries to state how unhealthy Atkins is, I want to show them that plate of food. Sure, maybe the pepperoni isn't the best healthy choice, buy my golly, everything else there is pretty much vegetable, fat or protein (with the exception of the flax cracker, which is healthy fiber). It truly is a fun lifestyle.

MarblesLongGone · 05-26-2008, 03:04 PM

I'm starving now!

Dedicated · 05-27-2008, 09:20 AM

Some good food ideas here!!

Lotpodz · 05-27-2008, 11:01 AM

I love this thread you guys..so many new ideas for food! The oopsies look so tempting but are they induction safe? I am trying to keep my low carbing as natural as possible and avoid processed foods and packaged lc foods...where do the oopsies fit in?

wannabe · 05-27-2008, 07:06 PM

I LOVE this thread

i.am.jenn · 05-27-2008, 07:11 PM

Cleochatra came up with the oopsie recipe, it's basically eggs and cream cheese. Count your carbs... they're great and yeah, induction friendly but you can't pig out on them.

The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

She's also come up with a TON of variations on the oopsie roll. My favorite is the crepes. Enjoy!!!

pickles1010 · 05-27-2008, 07:44 PM

[COLOR=royalblue]The Oopsie Rolls are a lifesaver for me. When I originaly started Atkins in 2004 I made his Revolution Rolls, they are made with cottage cheese instead of ceram cheese. I like the Oopsies better, the "dough" gets thicker. [/COLOR]
[COLOR=royalblue]Cleo I found out why you said not to soften the cheese

. I did the first time and had very runny egg yolks.[/COLOR]
[COLOR=#4169e1]Cleo, how do you get the picture right into here without a link?[/COLOR]

Diorskin · 05-29-2008, 09:10 AM

Quote:

Originally Posted by jennbaker

It looks good but I hate fish. Lemme know how it comes out in Chicken... I bet that would be delish!!!

I made it with chicken...and cooked it for 45 minutes ( instead of 20ish) and it was EXCELLANT. lol

I did not take a picture of the chicken but here is the fish one - I switched pix around my photobucket and the picture disappeared in my first post here. Confusing.

i.am.jenn · 05-29-2008, 09:25 AM

I'm heading to the grocery store in a little while. I'll add those ingredients to my list!!!

Diorskin · 05-29-2008, 09:47 AM

Jenn,
cool. Let me know what ya think of it.

So I made Cleo's cali pizza...I really used very little sauce. It worked out well but I wanted to eat the whole thing. lol

PS: Whoever posted the spinach recipe, thanks. I am going to make it today. Looks great.

cleochatra · 05-29-2008, 08:00 PM

That pizza looks awesome!

i.am.jenn · 05-30-2008, 08:20 AM

I'll be doing some cooking today so I'm looking forward to posting a few delicious pictures for ya! I've missed it... I'm kindof addicted.

Brisket and creamed spinach... yeah, I'm still hooked on brisket although my cooking method needs some work... this last batch was REALLY tough... I'm disappointed in it.

Creamed Spinach
1 bag frozen chopped spinach
1 bar cream cheese
steak seasoning to taste

There would be more creamed spinach on my plate... but I made it first... and I kept eating a bite while the brisket was cooking... it was a weird day where I didn't eat breakfast until 5:30 pm... by the time the brisket was done there wasn't much creamed spinach left...

Diorskin · 05-30-2008, 08:54 AM

Quote:

Originally Posted by cleochatra

That pizza looks awesome!

Thanks to your creativity

It was most excellant.

Hi Jenn,
my DH is trying to perfect the art of smoking/bbqing a brisket. How do you cook yours? I will ask him how he does it. The last one was eaten up like sharks here (party at the house).

MzMelissa · 05-30-2008, 10:07 AM

I was wondering the same thing Jenn, being a Texas girl I love a good brisket and that looks awesome....

i.am.jenn · 05-30-2008, 10:47 AM

My Dad has a method where he cooks it stove top and it's AWESOME! You wouldn't know it wasn't in the oven or on a grill all day long.

You cook half of it at a time (or one of the small ones), put your spices on each side (salt, pepper, garlic, onion) put it on high heat and cook the outside to get the great crust. Then put water in the pan, cover and simmer, checking on it every 20 minutes.

My first one came out awesome, fork tender. But since then they've been getting tougher and tougher. The one I made last night is like boiled meat, but I kept the temp REALLY low... like actually on low for part of the time. I'm stumped.

Not to fear though! I have 4 halves sitting in my freezer waiting to be thawed and turned into culinary delights!!!

i.am.jenn · 05-30-2008, 10:49 AM

Melissa: glad you found this thread... it's delicious!

i.am.jenn · 05-30-2008, 11:23 AM

Squash Casserole
5 Squash sauteed
1 Onion sauteed
1 cup crushed pork rinds
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 cup cheddar cheese

It has a slightly porky flavor but if you can deal with that, it's DELICIOUS!!! (I'm a huge fan of squash casserole and it's something I've been missing...)

LowCarbFriends Recipes - *White Castle Hamburger Pie - Powered by ReviewPost

Mine came out a little wet, I'm not sure if I undercooked it or if I overestimated on my wet stuff (the mayo and cream).

Still very super mega delicious!!!

i.am.jenn · 05-30-2008, 02:37 PM

Diorskin: Here's my dipped chicken. I ended up cooking it 45 minutes also to get it to internal temp 180 (I'm really weird when it comes to raw chicken and eggs). I haven't tried it yet... I've been cooking all day but I'm going to eat a piece before I leave for puppy class.

My purple onion was HUGE compared to the one you used for the dipped fish, so I ended up using 3 chicken breasts cut in half.

I'll let you know how much I love it soon!!!

Jenn

i.am.jenn · 05-30-2008, 03:09 PM

diorskin: THAT.IS.AMAZING!!!

I wish there was more room in my tummy so I could eat the whole batch!!! I hope it reheats well!!!

Diorskin · 05-30-2008, 05:13 PM

hehehe..it reheats just as lovely

Glad ya liked it. Looks GREAT. Isnt the onion awesome?

TiffJake · 05-30-2008, 11:26 PM

My "Spaghetti and Meatballs" with spaghetti squash and LC meatballs and LC sauce

i.am.jenn · 05-31-2008, 07:43 AM

Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?

05-25-2008, 08:35 PM	#213
pickles1010 Senior LCF Member Join Date: Feb 2004 Location: GOLDEN VALLEY, ARIZONA Posts: 117 Gallery: pickles1010 Stats: 212/207/160 WOE: ATKINS Start Date: Jan. 2004/ Restart: Jan-2012	These are my oopsie rolls and some homegrown tomatoes. Last edited by pickles1010; 05-25-2008 at 08:37 PM.. Reason: cant get link to work

05-25-2008, 08:40 PM	#214
pickles1010 Senior LCF Member Join Date: Feb 2004 Location: GOLDEN VALLEY, ARIZONA Posts: 117 Gallery: pickles1010 Stats: 212/207/160 WOE: ATKINS Start Date: Jan. 2004/ Restart: Jan-2012	[COLOR=blue]I need help please. I do not know how to enter a picture into here. Downloaded some food pictures to the faces gallerie but cant bring them here. Please HELP.[/COLOR]

05-30-2008, 08:20 AM	#230
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	I'll be doing some cooking today so I'm looking forward to posting a few delicious pictures for ya! I've missed it... I'm kindof addicted. Brisket and creamed spinach... yeah, I'm still hooked on brisket although my cooking method needs some work... this last batch was REALLY tough... I'm disappointed in it. Creamed Spinach 1 bag frozen chopped spinach 1 bar cream cheese steak seasoning to taste There would be more creamed spinach on my plate... but I made it first... and I kept eating a bite while the brisket was cooking... it was a weird day where I didn't eat breakfast until 5:30 pm... by the time the brisket was done there wasn't much creamed spinach left... __________________ Life should not be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, margarita in the other, body thoroughly used up, totally worn out and screaming "WOO HOO! WHAT A RIDE!" *"I'm not crazy, M'Lynn, I've just been in a very bad mood for 40 years!" Ouiser Boudreaux*

05-30-2008, 11:23 AM	#235
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Squash Casserole 5 Squash sauteed 1 Onion sauteed 1 cup crushed pork rinds 1/2 cup sour cream 1/2 cup cheddar cheese 1/2 cup cheddar cheese It has a slightly porky flavor but if you can deal with that, it's DELICIOUS!!! (I'm a huge fan of squash casserole and it's something I've been missing...) LowCarbFriends Recipes - White Castle Hamburger Pie - Powered by ReviewPost Mine came out a little wet, I'm not sure if I undercooked it or if I overestimated on my wet stuff (the mayo and cream). Still very super mega delicious!!! Last edited by i.am.jenn; 05-30-2008 at 11:28 AM..*

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05-22-2008, 08:34 PM	#211
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oh not that. Noooo nonononononooo. I'm just going to lay low and do my thang. I am going to talk about barb's abs and your brain leaks.

05-23-2008, 07:58 AM	#212
Meek75 Way too much time on my hands! Join Date: Mar 2004 Posts: 22,776 Gallery: Meek75 Stats: 228/4.6/30 WOE: Atkins	posting to subscribe, again (lol)

05-25-2008, 08:57 PM	#215
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	When you click on the pictures in your gallery it gives you a UBB code. It looks like if you copy it and paste it into the message box here it should show your picture. If not, just copy the http://... address and in this message box click on the little yellow box with a mountain in it. It'll give you a space to enter the http://... address and then it'll do all the code for you. Hope that helps!!! Jenn

05-25-2008, 08:58 PM	#216
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Your oopsies are beautiful... makes me wish I was at home so I could work on my technique! And those tomatoes look amazing... mmmmmmmm....

05-25-2008, 09:24 PM	#217
pickles1010 Senior LCF Member Join Date: Feb 2004 Location: GOLDEN VALLEY, ARIZONA Posts: 117 Gallery: pickles1010 Stats: 212/207/160 WOE: ATKINS Start Date: Jan. 2004/ Restart: Jan-2012	http://http://www.lowcarbfriends.com...=&way=&cat=500 I hope this works now. Thank you very much Jenn.

05-26-2008, 06:58 AM	#219
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	joshsmom-- This is one of the reasons I love Atkins so much. The variety is simply amazing, and if ANYONE tries to state how unhealthy Atkins is, I want to show them that plate of food. Sure, maybe the pepperoni isn't the best healthy choice, buy my golly, everything else there is pretty much vegetable, fat or protein (with the exception of the flax cracker, which is healthy fiber). It truly is a fun lifestyle.

05-26-2008, 03:04 PM	#220
MarblesLongGone Major LCF Poster! Join Date: Oct 2006 Location: Hamilton, OH Posts: 2,805 Gallery: MarblesLongGone Stats: 273/214/188 6'0" WOE: Grain-free, sugar-free, real foods Start Date: 2010 (I have years of weight data recorded)	I'm starving now!

05-27-2008, 09:20 AM	#221
Dedicated I'm his Princess Join Date: Nov 2004 Location: Brooklyn Posts: 16,864 Gallery: Dedicated Stats: Goal is 180! Start Date: Everyday!	Some good food ideas here!!

05-27-2008, 11:01 AM	#222
Lotpodz Senior LCF Member Join Date: Jul 2002 Location: NY Posts: 181 Gallery: Lotpodz WOE: Atkins Start Date: 5/21/08	I love this thread you guys..so many new ideas for food! The oopsies look so tempting but are they induction safe? I am trying to keep my low carbing as natural as possible and avoid processed foods and packaged lc foods...where do the oopsies fit in?

05-27-2008, 07:06 PM	#223
wannabe Junior LCF Member Join Date: Apr 2008 Posts: 42 Gallery: wannabe WOE: My own thing Start Date: 5-13-08	I LOVE this thread

05-27-2008, 07:11 PM	#224
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Cleochatra came up with the oopsie recipe, it's basically eggs and cream cheese. Count your carbs... they're great and yeah, induction friendly but you can't pig out on them. The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls! She's also come up with a TON of variations on the oopsie roll. My favorite is the crepes. Enjoy!!!

05-27-2008, 07:44 PM	#225
pickles1010 Senior LCF Member Join Date: Feb 2004 Location: GOLDEN VALLEY, ARIZONA Posts: 117 Gallery: pickles1010 Stats: 212/207/160 WOE: ATKINS Start Date: Jan. 2004/ Restart: Jan-2012	[COLOR=royalblue]The Oopsie Rolls are a lifesaver for me. When I originaly started Atkins in 2004 I made his Revolution Rolls, they are made with cottage cheese instead of ceram cheese. I like the Oopsies better, the "dough" gets thicker. [/COLOR] [COLOR=royalblue]Cleo I found out why you said not to soften the cheese . I did the first time and had very runny egg yolks.[/COLOR] [COLOR=#4169e1]Cleo, how do you get the picture right into here without a link?[/COLOR]

05-29-2008, 09:25 AM	#227
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	I'm heading to the grocery store in a little while. I'll add those ingredients to my list!!!

05-29-2008, 09:47 AM	#228
Diorskin Senior LCF Member Join Date: Apr 2008 Posts: 227 Gallery: Diorskin	Jenn, cool. Let me know what ya think of it. So I made Cleo's cali pizza...I really used very little sauce. It worked out well but I wanted to eat the whole thing. lol PS: Whoever posted the spinach recipe, thanks. I am going to make it today. Looks great.

05-29-2008, 08:00 PM	#229
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	That pizza looks awesome!

05-30-2008, 10:07 AM	#232
MzMelissa Major LCF Poster! Join Date: May 2008 Location: Kyle, Tx Posts: 1,542 Gallery: MzMelissa Stats: Highest: 434 restart 343/263/180 WOE: wls, low carb Start Date: Aug 15, 2010	I was wondering the same thing Jenn, being a Texas girl I love a good brisket and that looks awesome....

05-30-2008, 10:47 AM	#233
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	My Dad has a method where he cooks it stove top and it's AWESOME! You wouldn't know it wasn't in the oven or on a grill all day long. You cook half of it at a time (or one of the small ones), put your spices on each side (salt, pepper, garlic, onion) put it on high heat and cook the outside to get the great crust. Then put water in the pan, cover and simmer, checking on it every 20 minutes. My first one came out awesome, fork tender. But since then they've been getting tougher and tougher. The one I made last night is like boiled meat, but I kept the temp REALLY low... like actually on low for part of the time. I'm stumped. Not to fear though! I have 4 halves sitting in my freezer waiting to be thawed and turned into culinary delights!!!

05-30-2008, 10:49 AM	#234
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Melissa: glad you found this thread... it's delicious!

05-30-2008, 02:37 PM	#236
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Diorskin: Here's my dipped chicken. I ended up cooking it 45 minutes also to get it to internal temp 180 (I'm really weird when it comes to raw chicken and eggs). I haven't tried it yet... I've been cooking all day but I'm going to eat a piece before I leave for puppy class. My purple onion was HUGE compared to the one you used for the dipped fish, so I ended up using 3 chicken breasts cut in half. I'll let you know how much I love it soon!!! Jenn

05-30-2008, 03:09 PM	#237
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	diorskin: THAT.IS.AMAZING!!! I wish there was more room in my tummy so I could eat the whole batch!!! I hope it reheats well!!!

05-30-2008, 05:13 PM	#238
Diorskin Senior LCF Member Join Date: Apr 2008 Posts: 227 Gallery: Diorskin	hehehe..it reheats just as lovely Glad ya liked it. Looks GREAT. Isnt the onion awesome?

05-31-2008, 07:43 AM	#240
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,655 Gallery: i.am.jenn Stats: 341/341/We'll see when I get there. :) WOE: None/Playing it by ear Start Date: 05 September 2010	Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?