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Old 02-10-2012, 07:08 PM   #751
something there
 
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I have considered it! I think it would be fun. Would you watch if I did? I just don't want to be a dork and geek out on the camera.
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Old 02-10-2012, 08:27 PM   #752
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Quote:
Originally Posted by cleochatra View Post
I have considered it! I think it would be fun. Would you watch if I did? I just don't want to be a dork and geek out on the camera.
Yes! I would absolutely watch if you did!

That bacon milkshake is the bomb.
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Old 02-10-2012, 11:23 PM   #753
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Riatha, I love your avatar very cute
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Old 02-10-2012, 11:26 PM   #754
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Quote:
Originally Posted by cleochatra's blog
newest dessert menu item, their bacon milkshake comes in at 770 calories and 89 carbohydrates.

Mine comes in at 1100 calories and 8 carbohydrates.
It's a BOM! It certainly tastes great, but tell me: did you have the whole shake or just a half of it in one sitting ? ;-)
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Old 02-11-2012, 11:33 AM   #755
something there
 
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I had the whole thing! I ate it over like an hour, though. It was awe-sa-hum!
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Old 02-11-2012, 04:39 PM   #756
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Bump ump ump!!!!!!
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Old 02-11-2012, 04:48 PM   #757
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OMG you even make brussel sprouts look sexy and delicious!! Vanessa, what kind of camera and lens do you use for these fantastic photos??
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Old 02-12-2012, 07:54 PM   #758
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I had the whole thing! I ate it over like an hour, though. It was awe-sa-hum!
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Old 02-13-2012, 08:21 AM   #759
something there
 
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My newest pizza crust:

Totally handworthy:


And for Valentine's Day!
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Old 02-13-2012, 08:43 AM   #760
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Microwave Biscuits



This is my take on Dottie's MW biscuit (that real long thread ) Hubby and I both find this one a keeper and give this a two thumbs up. Thanks for the inspiration on this, Dottie. These were very light, smooth, and so filling with oat fiber and RWS I could only eat ONE!
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Old 02-15-2012, 05:30 PM   #761
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Lemon Pudding Cake with Blackberry sauce

Okay, I love this because it tastes incredible. Also because it just looks so darned pretty!

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Old 02-15-2012, 05:33 PM   #762
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Gorgeous, Diana! Do post your Lemon Pudding cake in the forums.....please. I love blackberries!
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Old 02-15-2012, 05:58 PM   #763
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the lemon pudding cake is taken directly from a gazillion recipes for it. It is so easy to sub the flour and sugar; and every sub I have done has resulted in an amazing result. Here is what I did:

I took this recipe (which is just like all of the others I have used since my mom made this in my childhood in the 1950's). This is Tyler Florence's recipe with my substitutions Lemon Pudding Cake with Fresh Mixed Berries Recipe : Tyler Florence : Food Network



Ingredients

* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar, plus more for dusting (use xylitol or ground up e + x + spenda in any combination)
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice (I use 3 tbs because I love the over-the-top lemon flavor)
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour I have used every flour sub there is. In particular, Kevinpa's cake and cookie flour blend and Jena Marie's cake and cookie flour blend. Since there is only 1/4 cup per the whole recipe, find one that has an acceptable number of net carbs per serving. We get 4 servings.
* 1/4 teaspoon salt

Garnish:

* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar

I use the blackberry jam I make and keep on hand for this: combine a bag of frozen blackberries with sweetener to taste and boil until reduced. Add a little citric acid for balance and pour into jars. Makes a great sauce or jam, depending on how much you boil it down.

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Last edited by dianafoot; 02-15-2012 at 06:00 PM..
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Old 02-15-2012, 08:26 PM   #764
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That looks awesome.
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Old 02-16-2012, 12:21 PM   #765
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Quote:
Originally Posted by sungoddess View Post
OMG you even make brussel sprouts look sexy and delicious!! Vanessa, what kind of camera and lens do you use for these fantastic photos??
Beverly,

Thank you my friend! I am not in the ranks of other photographer/bloggers but am working on it. I have been a Sony Cybershot lover for quite awhile and when I got into blogging I did some research on cameras. I knew I wasn't ready for a DSLR but wanted a camera that took excellent food pics. What I found is they make cameras for someone like me, it's called a bridge camera....it's an inbetween SLR and DSLR. After some research I discovered Sony makes a very highly ranked one and it's a Cybershot too. The model I use is the Sony DSC-HX100V. I've had it about 4-5 months now and I am still learning the ins and outs, but so far I love it. However, the picture of the Brussels sprouts was taken with my former camera, also a Sony Cybershot but the DSC-H2.
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Old 02-16-2012, 04:21 PM   #766
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Beverly,

Thank you my friend! I am not in the ranks of other photographer/bloggers but am working on it. I have been a Sony Cybershot lover for quite awhile and when I got into blogging I did some research on cameras. I knew I wasn't ready for a DSLR but wanted a camera that took excellent food pics. What I found is they make cameras for someone like me, it's called a bridge camera....it's an inbetween SLR and DSLR. After some research I discovered Sony makes a very highly ranked one and it's a Cybershot too. The model I use is the Sony DSC-HX100V. I've had it about 4-5 months now and I am still learning the ins and outs, but so far I love it. However, the picture of the Brussels sprouts was taken with my former camera, also a Sony Cybershot but the DSC-H2.
Thank you so much for sharing that info! I would love to take great food photo and your info is great. I love your photos, blog, and recipes, and photos!!
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Old 02-17-2012, 07:04 AM   #767
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Dianafoot, that pudding looks really fabulous. I am going to make it. Thank you for posting both recipes. I'll let you know how it came out.
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Old 02-20-2012, 07:43 AM   #768
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My son gave me a Sony Cyber-shot camera a year ago and it takes great photos. I actually have a hard time taking a bad food photo with it unlike my old cheap camera. Mine is the DSC-W350 (14.1 mega pixels).
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Old 02-20-2012, 07:59 AM   #769
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My son gave me a Sony Cyber-shot camera a year ago and it takes great photos. I actually have a hard time taking a bad food photo with it unlike my old cheap camera. Mine is the DSC-W350 (14.1 mega pixels).
Awesome! I love food photos so much and want to take some of my own. I am collecting camera info that others use to see which camera is best for me.
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Old 02-20-2012, 09:43 AM   #770
something there
 
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Mardi Gras King Cakes by my friend Karen. She did such a great job! Sorry about the size. These are induction friendly, sugar free and gluten free. I love the colors, too. Sorry about the size. It's a bit big.
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Old 02-20-2012, 10:54 AM   #771
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Please keep the pics big...they look better that way.

Whomever complained should NOT have!!
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Old 02-20-2012, 11:05 AM   #772
something there
 
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I think we have friends using mobile devices to check the site, too, so it's probably like the Godzilla that ate the Samsung Droid...
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Old 02-20-2012, 11:20 AM   #773
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Quote:
Originally Posted by cleochatra View Post
Mardi Gras King Cakes by my friend Karen. She did such a great job! Sorry about the size. These are induction friendly, sugar free and gluten free. I love the colors, too. Sorry about the size. It's a bit big.
Any chance you can share her recipe on another thread? And I like the big size, kind of grabs your attention.
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Old 02-20-2012, 09:41 PM   #774
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My latest recipe video -- Low Carb Tuna Cakes & Tartar Sauce

Tuna Cakes
3- 5 oz cans tuna, drained
2 green onions, sliced
1 egg
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon Cajun seasoning (or Salt-Free seasoning)
¼ cup Parmesan cheese
1-2 oz pork rinds
Makes 6 servings.
Nutrition Info per Serving (2 cakes):
182 Calories, 7.8g Fat, 1g Total Carbs (0.2g Fiber) , 25.5g Protein

Tartar Sauce
1 cup Mayo
1 tbsp sugar free pickle relish
2 tbsp lemon juice
1 tbsp minced onion
Makes 16 servings.
Nutrition Info per Serving (1 tbsp):
100 Calories, 10.8g Fat, 0.8g Total Carbs (0g Fiber), 0.2g Protein
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Old 02-21-2012, 02:57 AM   #775
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When I have time today, I will certainly be viewing that one, thanks, Kent!
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Old 02-21-2012, 06:30 PM   #776
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these sound great. Might make them this weekend.
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Old 02-21-2012, 08:26 PM   #777
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Quote:
Originally Posted by cleochatra View Post
Celeriac chips fried up for the Super Bowl. They're crispy and induction friendly (count them as an "other" vegetable).


Hi Cleo, Those look great. I'm amazed at how thin your chips are! What do you use to cut them so thinly? I love celeriac but they are such a pain to cut up.
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Old 02-22-2012, 07:56 AM   #778
something there
 
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We broke down and purchased a meat slicer since I can't stand big hunks of uneven meat. I know-- I'm a little autistic in that way. I'm super finicky with textures. We slice with a super slim setting. I found a vast jicama yesterday that would literally make BAGS of chips thin-sliced. It was at least the size of a softball.
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Old 02-22-2012, 08:29 AM   #779
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Egg McMuffin



EGG, HAM AND CHEESE MUFFIN
Similar to an Egg McMuffin®. This makes for a substantial and very tasty breakfast! It will be hours and hours before hunger strikes again.

English Muffin (this thread: http://www.lowcarbfriends.com/bbs/lo...-included.html )

2 tsp butter (10 mL)
1 slice of cheese, OR
2 tbsp shredded Cheddar cheese (30 mL)
1 poached egg
1 slice of Canadian ham or bacon

Prepare English Muffin, page___ as directed. Toast halves well and butter. Place slice of cheese on one half and top with poached egg and Canadian ham. Top with remaining half.

Helpful Hint: I sometimes like to add a little mayonnaise as well.
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Old 02-22-2012, 11:55 AM   #780
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Chicken/Spinach Dish

This is one of my whole family's favorite - even the non LCers. And it has bacon ... how can you not LOVE it!
Attached Images
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