INDUCTION FOOD PORN!!! #3 - Page 39

Skinnurse · 02-25-2012, 06:14 PM

Quote:

Originally Posted by cleochatra

I'm with you guys. Everything looks freaky amazing. I am a major Pinterest fan for this same reason! I love to look at the awesomeness.

Mandy, Yes, it is. You're in luck! It's an "other" vegetable, so you want to limit to one cup per day in induction.

oh yay!!! You made my day. I am running out to get some tomorrow. I think it will cure my need for "italian fare".

LadyKT · 02-26-2012, 11:17 AM

Quote:

Originally Posted by drdrew

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!!

Yep. Just died and went to heaven. That reminds me, I need more bacon.....

....::runs to store and buys all the bacon!::

Rbenz · 02-26-2012, 08:01 PM

Howdy, Guys! Yes, I know, I have been MIA!

Thx for all the delish PORN!

Just catching up from all the postings that I have missed!

Will try to contribute one of these days.

drdrew · 02-28-2012, 09:16 AM

oh MAN these were GOOD!!!

made "breading" out of pork rinds, parmesan cheese, parsely, garlic, and some chili powder.

cut up chicken. dredge in breading....then egg....then again in breading

fry in iron pan in corn oil at about 350 degrees. flip halfway....about 5-7 minutes total depending on size of chicken chunk....

crunchy! greasy! YESSSSSSSSS!!!! do this for yourselves...

drdrew · 02-28-2012, 09:16 AM

yeek! sorry about the size!!!

CindyCRNA · 02-28-2012, 10:54 AM

Quote:

Originally Posted by drdrew

yeek! sorry about the size!!!

Don't be! I love being able to actually see the food up close. I too think pork rinds are the perfect breading and I love parm!

jerseygurl · 02-29-2012, 06:31 PM

*drool*

CaughtULokN2 · 03-01-2012, 04:18 AM

Long time gawker, sometime poster here.
Here are my oopsie rolls. I make them about once or twice a week.

OldsGal · 03-01-2012, 06:52 AM

Hi all I am new to the forum but not new to Atkins or Induction. This is my second go round. I am on day four. I had to open this forum as I was intrigued. PORN....Oh My...Then when I saw what you classify as porn I sat and laughed for a bit. Then when I picked myself up off the floor I realized....You are right. This is porn! Thanks for all of the ideas.

Staci

clackley · 03-01-2012, 07:07 AM

Try the pork rind encrusted chicken fried in bacon fat next time - so good!!! And it is a much better oil than corn oil.

drdrew · 03-01-2012, 07:47 AM

clackly i will have to give that a go! i agree i'd rather not use the corn oil....

cleochatra · 03-01-2012, 09:03 AM

Tina, those oopsies are gorgeous!

And that breaded chicken?! Holy crow. Love!

This is a pizza crust for vegetarians: Mushroom, mozzarella and parm. The mushrooms are nice because it gives a good protein-y mouthfeel, but the chicken crust is still my absolute fave!

flatferenghi · 03-01-2012, 11:03 AM

I can see that when I retire (2/15/13), i will want to devote some time to enhancing my kitchen skills to recreate this culinart ART. the only thing that is more yummy than the food are the female HEWMONS who are presenting it. Love & Profits: FLATFERENGHI

Heheher · 03-01-2012, 11:28 AM

Flat, you will retire soon! Yay! May the time pass quickly.

These women are amazing with all of their yummy looking dishes.

I must try the chicken tenders soon! And all the different pizzas look wonderful! Keep it up y'all.

drdrew · 03-01-2012, 12:53 PM

...i am not a woman last time i checked.....

Heheher · 03-01-2012, 01:04 PM

Oh drdrew! I am so sorry. Botht the MEN and women who post pics are amazing!

cleochatra · 03-01-2012, 01:37 PM

drdrew, are you a doctor? I keep seeing drdrew and thinking Dr. Drew!

Flat! How is my favorite ferenghi?

I think everyone here needs to come cook for me. I am so lazy this week and everything looks really nice.

drdrew · 03-01-2012, 02:10 PM

cleo...yes i am dr. drew....i was dr. drew before dr. drew was dr. drew

cleochatra · 03-01-2012, 02:22 PM

Nice! Then I wasn't wrong for imaging you as a Dr.! I got one right. I put my pants on inside out this morning, but I get some points back for making this good guess.

flatferenghi · 03-02-2012, 10:40 AM

the troll is well. He will improve over time. I will most certainly spend more time in the kitchen when I retire. All of these recipes look so tempting. If I can re-create these, then I would have no excuse for deviating from plan. Love & Profits: FLATFERENGHI

Skinnurse · 03-04-2012, 04:40 PM

dr drew I am so trying that method with my chicken and eggplant this week! I am dying for italian food but got side tracked last week. Pork rinds are amazing, simply a gift to low carb living!!

May I ask what type of medicine you practice? (or could be PhD etc ), In case you couldnt tell, I work(ed) in dermatology lol... I was an NP for 14ish years until my leave of absence with my daughter

melisa82 · 03-04-2012, 06:05 PM

Just made crustless pizza for dinner tonight! Mmmmmmm it was SO good. The crust is made of ground beef then topped with all your favorite low-carb veggies/meats/cheese. Mine had LC pizza sauce, mozzarella, pepperoni, canadian bacon, a few black olives and a little green bell pepper.

Jonika · 03-04-2012, 07:20 PM

Quote:

Originally Posted by melisa82

Just made crustless pizza for dinner tonight! Mmmmmmm it was SO good. The crust is made of ground beef then topped with all your favorite low-carb veggies/meats/cheese. Mine had LC pizza sauce, mozzarella, pepperoni, canadian bacon, a few black olives and a little green bell pepper.

Melisa, that's a great looking pizza! Good job!

cleochatra · 03-05-2012, 07:37 AM

*drool* Girl... I'd eat that all day long.

CindyCRNA · 03-05-2012, 08:20 AM

Quote:

Originally Posted by cleochatra

drdrew, are you a doctor? I keep seeing drdrew and thinking Dr. Drew!

Flat! How is my favorite ferenghi?

I think everyone here needs to come cook for me. I am so lazy this week and everything looks really nice.

Cleo, when you said "chicken crust is still my absolute fav", did you mean a chicken pizza crust?

cleochatra · 03-05-2012, 09:43 AM

The crust is, yeah! It's just really super easy. I hate chicken, so go figure that one. lol

crazyone · 03-05-2012, 09:51 AM

Cleo, do you ground up the cooked chicken, or did you start with raw ground chicken???? I know silly question...

cleochatra · 03-05-2012, 09:52 AM

It's not a silly question at all. I always cook mine first so it's not rubbery. It's really hard to process raw chicken, so I like to cook it first.

crazyone · 03-05-2012, 09:56 AM

Do you shred it.. or pop it in the food processor???

CindyCRNA · 03-05-2012, 11:05 AM

Quote:

Originally Posted by cleochatra

It's not a silly question at all. I always cook mine first so it's not rubbery. It's really hard to process raw chicken, so I like to cook it first.

All right, girl, fess up the recipe!!!!

Is it on your site?

Never mind! Found it!! That's insane, Cleo! I would have never thought of doing that! Fabulous idea! I'm not LC but I'm gonna try that puppy!! For those of you scratching your heads, it's on Cleo's site under "Deep Dish Pan Pizza" of all things. She makes it in a spring form pan.

03-01-2012, 11:03 AM	#1153
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,806 Gallery: flatferenghi	i am just blown away by all of this yumminess! I can see that when I retire (2/15/13), i will want to devote some time to enhancing my kitchen skills to recreate this culinart ART. the only thing that is more yummy than the food are the female HEWMONS who are presenting it. Love & Profits: FLATFERENGHI

03-02-2012, 10:40 AM	#1160
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,806 Gallery: flatferenghi	Thanks for asking, Cleo the troll is well. He will improve over time. I will most certainly spend more time in the kitchen when I retire. All of these recipes look so tempting. If I can re-create these, then I would have no excuse for deviating from plan. Love & Profits: FLATFERENGHI

03-04-2012, 04:40 PM	#1161
Skinnurse Senior LCF Member Join Date: Dec 2011 Location: San Antonio Posts: 484 Gallery: Skinnurse Stats: 235/.../175 WOE: LC..ACE Start Date: 01/07/2013	dr drew I am so trying that method with my chicken and eggplant this week! I am dying for italian food but got side tracked last week. Pork rinds are amazing, simply a gift to low carb living!! May I ask what type of medicine you practice? (or could be PhD etc ), In case you couldnt tell, I work(ed) in dermatology lol... I was an NP for 14ish years until my leave of absence with my daughter Last edited by Skinnurse; 03-04-2012 at 04:42 PM..

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02-26-2012, 08:01 PM	#1143
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Howdy, Guys! Yes, I know, I have been MIA! Thx for all the delish PORN! Just catching up from all the postings that I have missed! Will try to contribute one of these days.

02-28-2012, 09:16 AM	#1144
drdrew Senior LCF Member Join Date: Jan 2012 Posts: 400 Gallery: drdrew Stats: 217/188.5/175 WOE: atkins Start Date: jan 9, 2012	oh MAN these were GOOD!!! made "breading" out of pork rinds, parmesan cheese, parsely, garlic, and some chili powder. cut up chicken. dredge in breading....then egg....then again in breading fry in iron pan in corn oil at about 350 degrees. flip halfway....about 5-7 minutes total depending on size of chicken chunk.... crunchy! greasy! YESSSSSSSSS!!!! do this for yourselves...

02-28-2012, 09:16 AM	#1145
drdrew Senior LCF Member Join Date: Jan 2012 Posts: 400 Gallery: drdrew Stats: 217/188.5/175 WOE: atkins Start Date: jan 9, 2012	yeek! sorry about the size!!!

02-29-2012, 06:31 PM	#1147
jerseygurl Senior LCF Member Join Date: Dec 2011 Location: Folsom NJ Posts: 60 Gallery: jerseygurl Stats: 241/221.5/155 WOE: Atkins Start Date: 12/01/11	drool

03-01-2012, 04:18 AM	#1148
CaughtULokN2 Senior LCF Member Join Date: Jan 2011 Location: Nothern Indiana Posts: 327 Gallery: CaughtULokN2 Stats: 240 / 213 / 175 or less WOE: Low carbing it / Atkins Start Date: 01/19/11 - Restarting 1/14/13 @ 220.0	Long time gawker, sometime poster here. Here are my oopsie rolls. I make them about once or twice a week.

03-01-2012, 06:52 AM	#1149
OldsGal Junior LCF Member Join Date: Feb 2012 Location: Nebraska Posts: 8 Gallery: OldsGal Stats: 269.8/265.2/160 WOE: Atkins Start Date: February 2012	Hi all I am new to the forum but not new to Atkins or Induction. This is my second go round. I am on day four. I had to open this forum as I was intrigued. PORN....Oh My...Then when I saw what you classify as porn I sat and laughed for a bit. Then when I picked myself up off the floor I realized....You are right. This is porn! Thanks for all of the ideas. Staci

03-01-2012, 07:07 AM	#1150
clackley Chatty Cathy Join Date: Oct 2002 Location: Toronto Posts: 12,999 Gallery: clackley Stats: 228.5/168/125 WOE: N.K.=vlc/hf/moderate protein & organic/pastured Start Date: Restart Oct 18 2009	Try the pork rind encrusted chicken fried in bacon fat next time - so good!!! And it is a much better oil than corn oil.

03-01-2012, 07:47 AM	#1151
drdrew Senior LCF Member Join Date: Jan 2012 Posts: 400 Gallery: drdrew Stats: 217/188.5/175 WOE: atkins Start Date: jan 9, 2012	clackly i will have to give that a go! i agree i'd rather not use the corn oil....

03-01-2012, 09:03 AM	#1152
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Tina, those oopsies are gorgeous! And that breaded chicken?! Holy crow. Love! This is a pizza crust for vegetarians: Mushroom, mozzarella and parm. The mushrooms are nice because it gives a good protein-y mouthfeel, but the chicken crust is still my absolute fave!

03-01-2012, 11:28 AM	#1154
Heheher Blabbermouth!!! Join Date: Apr 2011 Location: NW Arkansas Posts: 5,265 Gallery: Heheher Stats: HW160/restarted at 142.8/Current 115 5'2" WOE: Atkins Start Date: Re-started 3/18/11	Flat, you will retire soon! Yay! May the time pass quickly. These women are amazing with all of their yummy looking dishes. I must try the chicken tenders soon! And all the different pizzas look wonderful! Keep it up y'all.

03-01-2012, 12:53 PM	#1155
drdrew Senior LCF Member Join Date: Jan 2012 Posts: 400 Gallery: drdrew Stats: 217/188.5/175 WOE: atkins Start Date: jan 9, 2012	...i am not a woman last time i checked.....

03-01-2012, 01:04 PM	#1156
Heheher Blabbermouth!!! Join Date: Apr 2011 Location: NW Arkansas Posts: 5,265 Gallery: Heheher Stats: HW160/restarted at 142.8/Current 115 5'2" WOE: Atkins Start Date: Re-started 3/18/11	Oh drdrew! I am so sorry. Botht the MEN and women who post pics are amazing!

03-01-2012, 01:37 PM	#1157
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	drdrew, are you a doctor? I keep seeing drdrew and thinking Dr. Drew! Flat! How is my favorite ferenghi? I think everyone here needs to come cook for me. I am so lazy this week and everything looks really nice.

03-01-2012, 02:10 PM	#1158
drdrew Senior LCF Member Join Date: Jan 2012 Posts: 400 Gallery: drdrew Stats: 217/188.5/175 WOE: atkins Start Date: jan 9, 2012	cleo...yes i am dr. drew....i was dr. drew before dr. drew was dr. drew

03-01-2012, 02:22 PM	#1159
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Nice! Then I wasn't wrong for imaging you as a Dr.! I got one right. I put my pants on inside out this morning, but I get some points back for making this good guess.

03-04-2012, 06:05 PM	#1162
melisa82 Senior LCF Member Join Date: Jun 2011 Location: Seattle Area Posts: 892 Gallery: melisa82 Stats: 5'6" SW 244 CW Too Much GW 160 WOE: LC Start Date: 3/27/12	Just made crustless pizza for dinner tonight! Mmmmmmm it was SO good. The crust is made of ground beef then topped with all your favorite low-carb veggies/meats/cheese. Mine had LC pizza sauce, mozzarella, pepperoni, canadian bacon, a few black olives and a little green bell pepper.

03-05-2012, 07:37 AM	#1164
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	drool Girl... I'd eat that all day long.

03-05-2012, 09:43 AM	#1166
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	The crust is, yeah! It's just really super easy. I hate chicken, so go figure that one. lol

03-05-2012, 09:51 AM	#1167
crazyone Way too much time on my hands! Join Date: Sep 2010 Location: Los Angeles Posts: 15,598 Gallery: crazyone Stats: 404/295.6/120 WOE: Atkins Start Date: June 28, 2009	Cleo, do you ground up the cooked chicken, or did you start with raw ground chicken???? I know silly question...

03-05-2012, 09:52 AM	#1168
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	It's not a silly question at all. I always cook mine first so it's not rubbery. It's really hard to process raw chicken, so I like to cook it first.

03-05-2012, 09:56 AM	#1169
crazyone Way too much time on my hands! Join Date: Sep 2010 Location: Los Angeles Posts: 15,598 Gallery: crazyone Stats: 404/295.6/120 WOE: Atkins Start Date: June 28, 2009	Do you shred it.. or pop it in the food processor???