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Old 02-16-2012, 02:36 AM   #1081
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Cleo... will you post this recipe? the new pizza crust?
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Old 02-16-2012, 03:28 AM   #1082
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Hi! If you make oopsie rolls you can pipe them through a small hole cut into a sandwich bag. It was really fun! Popcorn seasoning seals the deal! I really liked it. The full process is at the site link in my sig, along with pictures.

Thank you! Thank you!

I searched for recipes with Chayote....but your site found none.
Have you enjoyed Chayote?....I shred it with my Julienne Peeler (Pampered Chef)...last time I added S/F Pickle Juice + onion pwd + dill....even after over night the chayote was still crispy crunchy....

Chayote Squash has been a wonderful addition to my Low Carb Food Plan.

Thank you again!
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Old 02-16-2012, 08:09 AM   #1083
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Can someone please tell me where to buy celeriac/celery root? Those chips look divine.
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Old 02-16-2012, 10:42 AM   #1084
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I would love to be able to post recipes here! I love LCF, have been a member here for so many years, but at the same time, my work ends up being "taken" by non-LCFers and posted to other sites, with people claiming, "Well, I found it on a bulletin board sooo it must be free, unclaimed content...." as their excuse for basically plagiarizing. I've had stolen work show up on all manner of sites and, once contacted, they say, "You didn't create that recipe; I got it from LCF." ... Um... yeah... NO.... My work has appeared, sans credit to me (taken by those who took the recipes), on sites like Glamour and on Dr. Oz's show. It's really a pretty horrible feeling.

So, I come here not to drive traffic to my site but to share that hey! You can so enjoy low carb in so many ways! I love sharing pictures and seeing pictures. To me, this is like Pinterest for low carb.

Celeriac root I find at the larger King Soopers stores in the produce department but I've also heard it can be found at places like Whole Foods.
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Old 02-16-2012, 10:44 AM   #1085
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I would love to be able to post recipes here! I love LCF, have been a member here for so many years, but at the same time, my work ends up being "taken" by non-LCFers and posted to other sites, with people claiming, "Well, I found it on a bulletin board sooo it must be free, unclaimed content...." as their excuse for basically plagiarizing. I've had stolen work show up on all manner of sites and, once contacted, they say, "You didn't create that recipe; I got it from LCF." ... Um... yeah... NO.... My work has appeared, sans credit to me (taken by those who took the recipes), on sites like Glamour and on Dr. Oz's show. It's really a pretty horrible feeling.
Sympathetic
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Old 02-16-2012, 11:10 AM   #1086
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Thank you! I definitely don't blame this board. It's the nature of bulletin boards. I'm pretty sure I've seen your work lifted, too.

Still, what can you do? Make people buy your recipes? I'm not into that.
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Old 02-16-2012, 11:25 AM   #1087
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Originally Posted by cleochatra View Post
I would love to be able to post recipes here! I love LCF, have been a member here for so many years, but at the same time, my work ends up being "taken" by non-LCFers and posted to other sites, with people claiming, "Well, I found it on a bulletin board sooo it must be free, unclaimed content...." as their excuse for basically plagiarizing. I've had stolen work show up on all manner of sites and, once contacted, they say, "You didn't create that recipe; I got it from LCF." ... Um... yeah... NO.... My work has appeared, sans credit to me (taken by those who took the recipes), on sites like Glamour and on Dr. Oz's show. It's really a pretty horrible feeling.

So, I come here not to drive traffic to my site but to share that hey! You can so enjoy low carb in so many ways! I love sharing pictures and seeing pictures. To me, this is like Pinterest for low carb.

Celeriac root I find at the larger King Soopers stores in the produce department but I've also heard it can be found at places like Whole Foods.
I have to tell you Cleo, when I saw that person on Dr. Oz, who I can't stand to begin with... make your cauliflower pizza, I thought I was going to die..because we all KNOW IT'S YOUR RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!! it really made me angry because I know how much of a goddess you are with your low carb recipes....my favorite of course being the Mascapone balls!!!!
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Old 02-16-2012, 11:45 AM   #1088
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thanks madam and chleo! i was looking at spaghetti sauce....DUH (brain dead)
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Old 02-16-2012, 05:00 PM   #1089
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Well, the pizza crust recipe was very easy to find on your site! I was afraid I would have to dig around and take hours trying to find. Thanks!!
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Old 02-16-2012, 10:14 PM   #1090
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My local fresh market has celery root (celeriac) and it is much less expensive there than any of the regular grocery chains, let alone places like Whole Foods.
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Old 02-17-2012, 05:29 AM   #1091
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Quote:
Originally Posted by cleochatra View Post
I would love to be able to post recipes here! I love LCF, have been a member here for so many years, but at the same time, my work ends up being "taken" by non-LCFers and posted to other sites, with people claiming, "Well, I found it on a bulletin board sooo it must be free, unclaimed content...." as their excuse for basically plagiarizing. I've had stolen work show up on all manner of sites and, once contacted, they say, "You didn't create that recipe; I got it from LCF." ... Um... yeah... NO.... My work has appeared, sans credit to me (taken by those who took the recipes), on sites like Glamour and on Dr. Oz's show. It's really a pretty horrible feeling.

So, I come here not to drive traffic to my site but to share that hey! You can so enjoy low carb in so many ways! I love sharing pictures and seeing pictures. To me, this is like Pinterest for low carb.

Celeriac root I find at the larger King Soopers stores in the produce department but I've also heard it can be found at places like Whole Foods.
Jamie, I can only imagine how frustrating this must be. At very least, please know that you have contributed to untold numbers of people's health with your kitchen genius and that is not even mentioning the laughter you provide (and we all know how laughter contributes to good health!). Have you thought of publishing a cook book?
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Old 02-17-2012, 11:50 AM   #1092
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Jamie, I can only imagine how frustrating this must be. At very least, please know that you have contributed to untold numbers of people's health with your kitchen genius and that is not even mentioning the laughter you provide (and we all know how laughter contributes to good health!). Have you thought of publishing a cook book?
Thanks for being so kind! I have had offers to partake in a cookbook, but none have appealed to me. I am waiting for the right opportunity. I'm pretty discerning about the projects I'll undertake, and really, it seems almost cliche to do a cookbook. Who doesn't have one these days?
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Old 02-18-2012, 07:30 AM   #1093
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You have to buy the more expensive tomato sauces: import from Europe or ones that look like they are organic. Every store carries at least one brand that doesn't have any added sugar.
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Old 02-18-2012, 07:42 AM   #1094
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Thanks for being so kind! I have had offers to partake in a cookbook, but none have appealed to me. I am waiting for the right opportunity. I'm pretty discerning about the projects I'll undertake, and really, it seems almost cliche to do a cookbook. Who doesn't have one these days?
Jamie, there is no such thing as too many cook books! The thing I like about them so much is that they become keep sakes that can be passed down and they are a 'record' of so much more than just the food combinations.
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Old 02-18-2012, 07:44 AM   #1095
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You have to buy the more expensive tomato sauces: import from Europe or ones that look like they are organic. Every store carries at least one brand that doesn't have any added sugar.
Just a word of warning about imported foods from Europe. The nutritional labelling is a bit different in that the 'total carbs' reflect the fiber already subtracted so if you are subtracting it again - that is incorrect.
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Old 02-18-2012, 08:12 PM   #1096
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Rotel makes sauce I just found out, just like the stewed version... really need to find a quick brand to pick up and have one hand. Hope its the one!
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Old 02-20-2012, 09:42 AM   #1097
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Mardi Gras King Cakes by my friend Karen. She did such a great job! Sorry about the size.
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Old 02-20-2012, 10:52 AM   #1098
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cleo, did you see the "fatties" i posted to your fb wall?
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Old 02-20-2012, 11:12 AM   #1099
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^^ what is that up there^^ Are they sweet or meat or? Can I have the recipe?
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Old 02-20-2012, 11:12 AM   #1100
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I didn't! Could you send them to me again? I am so sorry about that.
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Old 02-20-2012, 11:14 AM   #1101
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jerseygurl, these are king cakes (dessert). I don't post here to drive traffic to my site, but if you'd like the recipe, you can PM me or google "Low Carb King Cakes Your Lighter Side." I can't post recipes here because I've had non-members swiping my stuff from this site, and this recipe is not mine to give away. A friend named Karen came up with it.
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Old 02-20-2012, 02:08 PM   #1102
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I didn't! Could you send them to me again? I am so sorry about that.
yes, will post to your fb wall now. you will like it all sorts of creative options and i can guide you through the basics.


...but it starts with weaving a mat out of bacon...so it's gotta be good!
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Old 02-20-2012, 02:10 PM   #1103
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in case it doesnt work....

Facebook
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Old 02-20-2012, 03:10 PM   #1104
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A bacon mat! Nice! I still can't see it, though, even when I click the link.
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Old 02-21-2012, 08:55 AM   #1105
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i dont know why you wouldnt see it....i posted it to your fb wall....i can see it.....maybe because we are not actually "friends" on fb since your page is not a person page? i am going to just have to host and upload the photos here today then. here they come!
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Old 02-21-2012, 09:34 AM   #1106
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Jamie did you try the hidden posts button on FB? I recently found dozens of posts on my FB boutique page that I never saw before until I saw hidden posts until the wall button on the left.

I must add I follow your FB and adore it. I'm sorry people steak your ideas. Can't you copyright Infringe the dr oz person? With digital copyright laws now, as long as you have the metadata in the online imagine with the date you posted your recipe, her imposter is considered infringement
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Old 02-21-2012, 09:35 AM   #1107
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Lmao people STEAL not steak. Guess my mind is on beef
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Old 02-21-2012, 09:46 AM   #1108
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okay here it is...the "fatty".
typically made in a smoker (as these were) but i think could be adapted to a roasting pan in an oven.

#1) weave a "bacon mat" on wax paper. i use a whole pound, about 7 strips per side. this is time consuming, but a bacon mat...i mean come on...its a bacon mat!



#2) use gallon size zip lock bags and 1 pound of any type of ground meat. here i used ground turkey for one, and ground italian sausage for the other. the gallon bag just happens to be the exact size you need and it also provides for equal thickness. after this stage you will cut away the bag and place the ground meat on the bacon mat...peeling away the ziploc bag.



3) next you layer on your toppings, and here you can get creative and go anyway you want. sky is the limit...there are breakfast fatties, pizza fatties, etc etc. here i have done a pizza fatty on the italian sausage with cheese, pepperoni, and sauteed onions and peppers. on the turkey one i have canadian bacon, mozzarella, cooked spinach, onions and garlic.



4) next you roll the fatties in the wax paper....a bit tricky and takes three hands for those of you that have extra appendages....try to keep all the stuffings inside and peel away the wax paper as you roll. then transfer over to saran wrap so you can sort of do a candy-wrap by spinning the fatty in the saran it compresses and closes off the ends. i like to then let it sit maybe overnight to stick together a bit, but i suppose it would be fine just to go ahead and cook it right then as well.





5) finally you cook it. here i used a smoker at about 225 degrees untill the internal temperature by probe thermometer reaches 165 degrees F. as i said, you should be able to roast it too....just experiment! enjoy!!

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Old 02-21-2012, 09:52 AM   #1109
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Where is the drooling smile?!?!? I HAVE to try that!
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Old 02-21-2012, 10:59 AM   #1110
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there's one called a "bacon explosion" where you actually stuff it with more bacon!! LOL
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