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Old 03-01-2010, 10:47 AM   #2491
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About my Pulled Pork shoulder yesterday... I couldn't Fork it! Grrr! It was too tough. So...I just sliced it instead. I guess I over cooked it.
It was a 4.25 lb'er. I slow cooked on low for 6hrs. I thought if I cooked it any longer it would be tougher than an old shoe!
I'm thinking it could have been all that sodium in that bottled beef marinade that made it so tough...or just a bad cut of pork.
Here's a pic when I was trying to Fork it:


And...here it is sliced before I added the BBQ sauce.
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Old 03-01-2010, 10:48 AM   #2492
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BTW...that isn't my Beer Koozie in that pic. It's my DH's.
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Old 03-01-2010, 11:18 AM   #2493
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Hi There. Returning member (from like 2-2 1/2 yrs ago) back on the wagon. Finding some good stuff here. Hubby refuses this time to eat anything "faux" (ex: cauliflower potatoes) so I have found a few things I can fix for him. I will not be opposed to renaming a yummy recipe if the name looks anything like a "faux" so that I can make it
Thanks!
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Old 03-01-2010, 11:23 AM   #2494
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Hi Kath! Welcome!

Yes, I remember the 'faux' from my first round with Atkins eight years ago. I'm still reluctant to go 'faux' myself!!!

At least your hubby was willing to TRY them at one time! The recipes I've found here are really REALLY delish REAL food. I don't even ask hubby to try it, I just cook it and let him try if he wants to. He LOVES the 'crack' slaw!!!


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Old 03-01-2010, 02:26 PM   #2495
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Speaking of Crack Slaw, I made it again using a different recipe and I like it better than the first batch I made.

I was wondering if anyone has tried to make other versions of this dish since it seems to be so versatile? Like Mexican Crack Slaw or Italian Crack Slaw or Pizza Crack Slaw or Reuben Crack Slaw or whatever them you want crack slaw!!!


Marci
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Old 03-01-2010, 02:33 PM   #2496
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Does anyone have any photos of the "after" cooked raddishes?
Do they crisp up like a hashbrown?

Sounds soo good! Our local farmers market always has these, I might like to try them.
I do... somewhere... lol
will look for it. I posted the pic somewhere in LCF before. I did not post it here because it was plated with almond flour pancakes which are not induction friendly (no nuts therefor no almond flour on induction)
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Old 03-01-2010, 03:43 PM   #2497
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dollkey - what is that a pic of it looks really good, can you post the recipe...???
Also I am new to the LC WOE so I have only tried to faux mashed potatoes once, but when I see pics of them up here they look whipped and really good.
I put my in the mircowave with a little water and then drained the water and added the heavy cream, salt and pepper and used my mixer...but they still had little pieces in them, is this normal or does someone have a good recipe for them.
Also has anyone made salmon patties - i use to make them with crackers in them but now I want them and don't know what to use to hold them together
mashed cauli use the food processor not a mixer

salmon patties shred and add some cheese and pork rinds you have run through the food processor HTH
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Old 03-01-2010, 03:47 PM   #2498
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Originally Posted by Selahgal View Post
Speaking of Crack Slaw, I made it again using a different recipe and I like it better than the first batch I made.

I was wondering if anyone has tried to make other versions of this dish since it seems to be so versatile? Like Mexican Crack Slaw or Italian Crack Slaw or Pizza Crack Slaw or Reuben Crack Slaw or whatever them you want crack slaw!!!


Marci
warning i do not know if all these are induction friendly

http://www.lowcarbfriends.com/bbs/lo...ght=crACK+SLAW

http://www.lowcarbfriends.com/bbs/lo...ght=crACK+SLAW
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Old 03-01-2010, 03:58 PM   #2499
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on the tuff pulled pork- I put mine in a crock pot and leave overnight and all the next day and when I stick a fork in it just falls into shreds. Sooooo maybe you didn't cook it long enough-= it probably has to get well done before it falls apart and I use lots of liquid in the bottom of the crock pot so it's basically steaming all night and day.
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Old 03-01-2010, 04:40 PM   #2500
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I agree... overcooking with crock pot on low is NOT the same as overcooking in oven.... it gets more and more tender and falls apart MORE.
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Old 03-01-2010, 06:03 PM   #2501
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Well, I know pita bread isn't! The Thai version may taste a lot like the original one which is very 'Asian' in flavor.

I wish I could find something to make spring rolls or sushi rolls with! Actually, the nori rolls are ok, but the rice would be difficult to replace in Induction.

Time to put my 'lab coat' on and get busy!


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Old 03-01-2010, 06:40 PM   #2502
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And...here it is sliced before I added the BBQ sauce.
[/QUOTE]

Rbenz, still looks yummy!!!
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Old 03-01-2010, 07:22 PM   #2503
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Jalapeno Chicken and Pesto Cauli Mash

The jalapeno chicken is from Linda Sue and the cauliflower is one of those concoctions that we all come with at spur of the moment right before dinner!

DSCN0946.jpg

DSCN0947.jpg
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Old 03-01-2010, 07:28 PM   #2504
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Thanks for the warm welcome!

Breakfast treat!
Cheese cake muffin with whipped cream + crystal lite topping
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Old 03-01-2010, 08:15 PM   #2505
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Thanks for the warm welcome!

Breakfast treat!
Cheese cake muffin with whipped cream + crystal lite topping
Wow what an awesome pix!!!! I have looked for Crystal Light with splenda and they used to make it with splenda in the bottles but I can't find it here now. I avoid aspartame like the plague.

I have been experimenting using kool aid and adding splenda to it and it works great. I've been making knox blox with it! So many yummy flavors, it helped my craving for FRUIT! I just made an orange batch using liquid stevia!!! Just a thought.

I HAVE to try these muffins!!


Marci

Last edited by Selahgal; 03-01-2010 at 08:16 PM..
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Old 03-01-2010, 08:25 PM   #2506
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The cheesecake muffins are VERY good. However mine never look that pretty LOL
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Old 03-02-2010, 05:30 AM   #2507
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yummy gunna try the radishes
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Old 03-02-2010, 06:24 AM   #2508
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Delish Veggies.
Onions, orange bell, brok, and my fav.. farmers market skinny aspargus!
YUMMO!
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Old 03-02-2010, 06:31 AM   #2509
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yummy gunna try the radishes
Me too...


Loving all dah kitty pix!!!!
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Old 03-02-2010, 06:35 AM   #2510
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NoSunNoFun, that looks sooooooooooo good!

Dinner tonight
Pork tenderloin medallions and stir fry veggies

Last edited by dollkey; 03-02-2010 at 06:48 AM..
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Old 03-02-2010, 06:58 AM   #2511
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NY Strip w/sauteed mushrooms and onions, roasted asparagus w/butter.
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Old 03-02-2010, 07:28 AM   #2512
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NoSunNoFun, that looks sooooooooooo good!

Dinner tonight
Pork tenderloin medallions and stir fry veggies

Oh my goodness!! I must know from start to finish how you made those baken wrapped pork loins. Please, I have never cooked those before and my hubby would be in pure heavon to know I can add this to our food repertoire.

Help!!
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Old 03-02-2010, 07:41 AM   #2513
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Oh my goodness!! I must know from start to finish how you made those baken wrapped pork loins. Please, I have never cooked those before and my hubby would be in pure heavon to know I can add this to our food repertoire.

Help!!
hehe okay.

First I cut up the tenderloin, rather thick maybe 1 1/2" to 2", same width as the bacon. Season with salt and pepper. Then I rolled it in some Italian seasoning, not covering it entirely but a thin coating. Then I took a piece of bacon and wrapped it around each tenderloin, toothpick to keep it in place.

heat some butter and oil in a pan. Sear the tenderloins, both sides and I even put them on the bacon sides and seared that. Since my hubby and I like our meats to be cooked well, I let the pork cook, covered for at least 8 minutes on each side deglazing the pan with a few tablespoons of water at a time. Took out the pork and let them rest. Deglaze the pan so I get all the drippings and wonderful flavors, let it reduce then pour the juice on the tenderloins. Serve
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Old 03-02-2010, 08:07 AM   #2514
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WOW! Y'all are ROCKIN' it. Hungry girl over here!
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Old 03-02-2010, 09:23 AM   #2515
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Me too JB! LOL

I have a pork tenderloin in the freezer and I have NO IDEA what to do with it. I just happen to have bacon too! thanks so much for sharing your method dollkey! I may have to give this a go.
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Old 03-02-2010, 10:35 AM   #2516
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Stevia Question

Have a question. I am trying to switch from Splenda to Stevia. I have found Sweet Leaf around me. Like it, but very sweet to me. Where I would use 2 Splenda packs I use 1 or less of the sweet leaf. I was looking to order more then just the packets (can only find packets around here) I saw they have liquid form. Anybody know anything about it. Is it going to be way too strong? I like the Splenda flavors for my coffee & would love to replace that too. Any suggestion? or has anybody tried these?
Thanks for your help.
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Old 03-02-2010, 11:00 AM   #2517
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Have a question. I am trying to switch from Splenda to Stevia. I have found Sweet Leaf around me. Like it, but very sweet to me. Where I would use 2 Splenda packs I use 1 or less of the sweet leaf. I was looking to order more then just the packets (can only find packets around here) I saw they have liquid form. Anybody know anything about it. Is it going to be way too strong? I like the Splenda flavors for my coffee & would love to replace that too. Any suggestion? or has anybody tried these?
Thanks for your help.
Netrition sells a line of flavored liquid stevia products (that should come up automatically as a link - if it doesn't, click on the link for stevia in your post and scroll down for more stevia links). I haven't tried them, so I have no idea how they taste.

The unflavored stevia I have that's in liquid form (I bought it locally, don't even recall the brand name) - I personally don't think it's terribly sweet, unless I"m using it in something like tea. Don't ask me why that makes a difference in the taste. The brand netrition sells might be different.

Generally speaking, if I'm using stevia, I use the Kal powder, which I buy locally at a health food store. It doesn't have any carby extenders in it like the packets of sweeteners do. You need to use a very light hand when adding it to foods, because using too much can cause a bitter flavor.
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Old 03-02-2010, 03:52 PM   #2518
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Originally Posted by Madam De Leon View Post
Netrition sells a line of flavored liquid stevia products (that should come up automatically as a link - if it doesn't, click on the link for stevia in your post and scroll down for more stevia links). I haven't tried them, so I have no idea how they taste.

The unflavored stevia I have that's in liquid form (I bought it locally, don't even recall the brand name) - I personally don't think it's terribly sweet, unless I"m using it in something like tea. Don't ask me why that makes a difference in the taste. The brand netrition sells might be different.

Generally speaking, if I'm using stevia, I use the Kal powder, which I buy locally at a health food store. It doesn't have any carby extenders in it like the packets of sweeteners do. You need to use a very light hand when adding it to foods, because using too much can cause a bitter flavor.
What is Kal powder??? And can you use stevia instead of splenda for recipes that call for splenda such as the coconut bark???
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Old 03-02-2010, 04:40 PM   #2519
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I think the kitty pictures are so cute to marci.I haven't bought any radishes yet.
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Old 03-02-2010, 05:05 PM   #2520
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Batty and Marci, I love your cats!!

You guys, I'm thawing out a pork tenderloin for tomorrows dinner. Any ideas what to do with it? LOL

Last edited by AngieCakes; 03-02-2010 at 05:32 PM..
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