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OT: The M-Fing Food Thread

BeLeafer said:
Thanks.

I've been using wild boar slices in my cooking lately (e.g., the cov from last night). It doesn't really taste any different but it's a bit easier to work with than regular bacon (higher meat to fat ratio).
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So I checked out a book I picked up while over there, and it adds a little bit of marc de bourgogne. Apparently it’s some kind of regional fire water made with the remains of burgundy grapes. So, kinda like grappa. I suppose brandy is a substitute.
 
lecoqsportif said:
So I checked out a book I picked up while over there, and it adds a little bit of marc de bourgogne. Apparently it’s some kind of regional fire water made with the remains of burgundy grapes. So, kinda like grappa. I suppose brandy is a substitute.
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Interesting. Putting a layer of brandy into cov makes a big difference! Looks like it will be brandy for this as well, as the lcbo doesn't seem to carry marc de bourgogne.
 
CH1 said:
I cook; she cleans.
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iu
 
It was actually flavorful and I enjoyed it although it was likely the sauce I enjoyed more. After finding out it still contained flour I started looking for alternatives. Shirataki Noodles are said to be filing and contain only 4g of carbs per serving compared to regular pastas ~70g per serving.
 
I'll let you know how that goes. It will be store bought though as I have no clue how to make it from scratch.
 
Shirataki are a bit difficult to work with and don't have much cling factor for your sauce. Try to find some kelp noodles (also low carb). Much easier to deal with and a great clinginess - plus, good source of iodine.
 
Habsy said:
It was actually flavorful and I enjoyed it although it was likely the sauce I enjoyed more. After finding out it still contained flour I started looking for alternatives. Shirataki Noodles are said to be filing and contain only 4g of carbs per serving compared to regular pastas ~70g per serving.
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They aren't bad, if you really need to satisfy the craving.
 
Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs.

A variety called tofu shirataki noodles is very similar to traditional shirataki noodles, but with added tofu that provides a few additional calories and a small number of digestible carbs.
 
Not concerned about calories. We don't do canned sauces. There's calories in the sauce.
 
I think none of these will satisfy....I hope I'm wrong.

You might have to eat pasta as a small first course....like Italians do
 
CH1 said:
I think none of these will satisfy....I hope I'm wrong.

You might have to eat pasta as a small first course....like Italians do
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yeah I'm with you on this I think. to me a large part of the appeal of pasta is exactly the carbs. fills me up.

I also come at this as someone who has an at times annoyingly high metabolism, so I appreciate my perspective is often unique.
 
Wayward DP said:
yeah I'm with you on this I think. to me a large part of the appeal of pasta is exactly the carbs. fills me up.

I also come at this as someone who has an at times annoyingly high metabolism, so I appreciate my perspective is often unique.
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pasta is instant happiness for me... if I could no longer have the real deal (or spelt version which is also good but still high in carbs), I would just eat it less frequently as a treat...and make up those meals with meat and roasted veggie combos
 
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