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Old 04-10-2010, 07:43 PM   #151
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Cleo I can't decide which cheesecake looks better!
My cheesecakes look nice but I nor my partner can bear the taste of splenda - any suggestions to overcome this? Our crappy little shop only sells splenda or aspartame based sweeteners. What are the chocolate bars used in the turtle cheesecake? My tongue is practically tingling!

NUM NUM!
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Old 04-10-2010, 07:46 PM   #152
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I use xylitol and erythritol to make the cheesecakes. I'm not a Splenda fan because I'm a super-taster and Splenda just tastes too much like chemicals to me no matter how hard I try.

I used Russel Stover's LC sugar free candies!
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Old 04-10-2010, 07:47 PM   #153
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Nup, certainly don't get any of that stuff here, no cheesecake relief for me
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Old 04-11-2010, 09:26 PM   #154
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Chocolate cheesecake. Couldn't wait for it to cool before digging in!
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Old 04-11-2010, 10:15 PM   #155
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All these amazing cheesecake pictures are making me crave cheesecake! I swear mine NEVER look like any of yours. Mine is always all anorexic.
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Old 04-12-2010, 04:40 AM   #156
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Eye fillet steak with creamy garlic sauce & twice cooked snake beans
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Old 04-12-2010, 05:47 AM   #157
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Originally Posted by cerisedownunder View Post


Eye fillet steak with creamy garlic sauce & twice cooked snake beans
Everyone is amazing with their dishes. May I please know how you made your creamy garlic suace and how you did your twice cooked delisious snake beans, and whats on top of them?
Everything looks picture perfect!!

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Old 04-13-2010, 02:01 AM   #158
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Everyone is amazing with their dishes. May I please know how you made your creamy garlic suace and how you did your twice cooked delisious snake beans, and whats on top of them?
Everything looks picture perfect!!

Creamy garlic sauce -fry a few cloves of garlic in olive oil, add a knob of butter, cream, parmesan, & salt/pepper, simmer gently till thickened slightly

Snake beans - deep fry for 5 mins till they go a bit wrinkly looking, remove, drain, then fry some garlic, ginger and fresh chilli in sesame oil, toss the snake beans, sprinkle some white pepper and serve
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Old 04-13-2010, 06:12 PM   #159
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Parm crusted shrimp in a bed of broccoli
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Old 04-13-2010, 06:21 PM   #160
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Parm crusted shrimp in a bed of broccoli
prawn recipe pleez!
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Old 04-15-2010, 01:50 PM   #161
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prawn recipe pleez!
The Lighter Side of Low-Carb: Twice Baked Parmesan Crusted Shrimp over Broccoli
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Old 04-15-2010, 02:24 PM   #162
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Thank you for sharing the link! It was so good I ate it cold from the pan hours later, too. lol
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Old 04-15-2010, 03:35 PM   #163
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What a real Double Down should be like:





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Old 04-15-2010, 04:56 PM   #164
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What a real Double Down should be like:





**drool**
I'm all outta photos for now, restarting induction on Monday so will post more next week.
Yes I will get there in the end, no matter how long it takes
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Old 04-15-2010, 07:59 PM   #165
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Your version of the double-down looks yummy, Cleo.

I want a breaded version w/pork rinds. Now that would have me drooling!
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Old 04-16-2010, 05:07 PM   #166
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OMG! Subbing!!
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Old 04-16-2010, 09:15 PM   #167
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That Double down looks deelish! Did you make a sauce for it Cleo? If so how?
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Old 04-16-2010, 09:43 PM   #168
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I loved the idea behind Elana's Pantry almond mayonnaise, so I went for my favorite nut: the macadamia.

This is my....

Macabacondamianaise (say that five times fast)

1/2 cup white vinegar
1 Tbsp sugar (you're going to find a substitute)
1/2 cup extra virgin olive oil
4 Tbsp macadamia nuts
3 strips bacon
dash of Worcestershire sauce

In a blender, mix white vinegar with sugar substitute for a minute or so. Drizzle olive oil in a slow stream while still blending. Don't worry if the mixture doesn't bulk up--the bacon and macadamia nuts will do this.

Add macadamia nuts and bacon and mix until blended. Add Worcestershire sauce for extra kick.

Can also add chipotle for a zippier spread.


Notes: I just threw a bunch of stuff into the mix, so play with the recipe and come up with your own favorite flavors and textures.
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Old 04-16-2010, 10:17 PM   #169
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Oh cool! I have some Mcnut butter so I'll use that to make the sauce. Thanks.
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Old 04-16-2010, 10:51 PM   #170
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Just marking my place. This is the yummiest looking thread on LCF.
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Old 04-17-2010, 06:29 AM   #171
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I had the double down last night grilled, extra bacon cheese no sauce.
It was awful!! Let me give you my thoughts on why.
Chicken was over cooked, hard and way to peppered. Cheese was not mild but SPICY and over all it was dry. Next time and only under great emergy will I order it, I will add tomato and lettuce.
I give it a complete thumbs down!
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Old 04-27-2010, 03:12 PM   #172
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Any recommendations on a low carb all purpose baking flour? I'll out of induction in a week, need to bake so much more than oopsies and floopsies. Helppppppp me.
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Old 04-27-2010, 05:16 PM   #173
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Well, out of induction, you're still on the starchy vegetable rung, so you might be SOL until you hit the nut rung, minimally. Which iteration of Atkins are you following?
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Old 04-28-2010, 04:58 AM   #174
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On another thread we were talking about using nuked processed cheese slices as a bread replacement. Here are pics, I used Kraft White American Cheese Slices. Those are cheddar pork rinds on the side.



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Old 04-28-2010, 12:36 PM   #175
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Cleo, english please.

Hey Cleo,
I have perused through the book, main focus was induction, and I keep slipping up cos I crave pastries, so I figured if I move up one step from induction, I can get to use say The Atkins all purpose flour to get my pastries in. Sounds like that's not gonna be the case. Oh oh!
And I didn't quiet get what you were asking. I Still need help, so p'se ask again in regular language...TIA
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Old 04-28-2010, 01:06 PM   #176
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Collective food porn:


Plus the latest:
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Old 04-28-2010, 01:10 PM   #177
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Hey Cleo,
I have perused through the book, main focus was induction, and I keep slipping up cos I crave pastries, so I figured if I move up one step from induction, I can get to use say The Atkins all purpose flour to get my pastries in. Sounds like that's not gonna be the case. Oh oh!
And I didn't quiet get what you were asking. I Still need help, so p'se ask again in regular language...TIA
If the flour contains soy, the soy rung won't be for weeks still. I'd say look for flours sooner that you can use, like nut flours on the nut rung. Or protein powder, which you can likely use now.
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Old 04-28-2010, 06:42 PM   #178
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On another thread we were talking about using nuked processed cheese slices as a bread replacement. Here are pics, I used Kraft White American Cheese Slices. Those are cheddar pork rinds on the side.
How do they taste? How low do you cook them for. Looks interesting
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Old 04-28-2010, 07:54 PM   #179
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How do they taste? How low do you cook them for. Looks interesting
It will vary based on your microwave. I cook two slices on high for 1 minute.

The taste is very bland, doesn't make you think of cheese. They puff up while cooking and then settle down.

Basically they're a vehicle, a way to eat a burger or sandwich with your hands.
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Old 04-28-2010, 09:20 PM   #180
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Cleo! OMG! Collective food porn FTW!!!! It's so mesmerizing...
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