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Kitchen Talk | Forum profile
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Forum profile page for Kitchen Talk on http://www.lowcarber.org.
This report page is the aggregated overview from a single forum: Kitchen Talk, located on the Message Board at http://www.lowcarber.org.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Kitchen Talk" on the Message Board at http://www.lowcarber.org is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Kitchen Talk:
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Week
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Month
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3 Months
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Threads:
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15
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83
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235
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Post:
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51
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268
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881
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Kitchen Talk Posting activity graph:
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Top authors during last week:
user's latest post:
Favourite Cookbook?
Published (2009-12-28 22:20:00)
I liked her cookbook for the dessert recipes.
user's latest post:
Favourite Cookbook?
Published (2009-12-28 09:58:00)
Choose one with few processed ingredients. Also, the ingredients should be readily available but don't be afraid of ingredients you don't know. One of the pluses of low carb cooking is experimenting.
user's latest post:
Szechuan peppercorns
Published (2009-12-21 18:20:00)
I'd learned about the "seeds= grit" thing some years ago, by trial and error . Never thought of toasting them, although I have toasted other seed-spices, such as cumin and mustard seeds, with fabulous flavour-boosting results . I will definitely try that. I also read that one can toast the whole schezuan peppercorns, then add a neutral tasting oil until heated through. Let stand until cooled, then strain out the...
user's latest post:
Kitchen Gadget of the Day :...
Published (2009-12-21 13:39:00)
Quote: Originally Posted by Nancy LC Ah, we googled on different products. Oops, no. I just typed 'mini' prep here by mistake. Sorry about that. The two Amazon reviews I quoted earlier, about how the plastic gears strip in just a month or two of use, were for the master prep. Lisa
user's latest post:
Favourite Cookbook?
Published (2009-12-28 22:45:00)
Her NY cheesecake is the best ever. Ever. I saw her on an episode of the Grocery Bags and felt as though I was watching a friend. It was exciting.
user's latest post:
Coconut Milk Challenge : Kitchen...
Published (2009-12-19 10:00:00)
Nancy, Turns out my husband adapted a recipe he'd found online while researching 'lobster bisque' - he's adapted it quite a bit, but I'm not sure it meets the requirements of this challenge at all - too many ingredients, and not his own invention. But, here's a link to the post I put in my journal re: his version of what he's now calling "Paleo Enough Lobster Bisque" (ie. gluten and dairy...
user's latest post:
Coconut Milk Challenge : Kitchen...
Published (2009-12-19 08:38:00)
Quote: I am going to try subbing the coconut milk into a pumpkin pie this weekend. It works brilliantly! I actually use the recipe on the back of the pumpkin can, sub the coconut exactly for the...I can never remember if its evaporated or condensed milk... then I add 1 extra egg and let it cook about 15 mins longer to let more moisture cook out. Mmmm. Pumpkin custard.
user's latest post:
Duck Fat
Published (2009-12-21 08:49:00)
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Latest active threads on Kitchen Talk::
Started 2 weeks, 2 days ago (2009-12-13 13:51:00)
by zanjabil
Ok! I'm in. Can it be for any meal?
Started 23 hours, 39 minutes ago (2009-12-29 12:19:00)
by daisywench's Avatar
Started 1 day, 4 hours ago (2009-12-29 07:44:00)
by FarmSchool
How does fermentation change the carb count? See Pokes post in this thread: http://forum.lowcarber.org/showthre...069#post7977 069
Lacto-Fermentation by Sally Fallon and Mary G. Enig, PhD
http://www.westonaprice.org/Lacto-Fermentation.htm l
Fermentation & Food Internet Resources
http://www.wildfermentation.com/old/fermfoodlinks. htm
Wild Fermentation Google Group
http...
Started 2 days, 2 hours ago (2009-12-28 09:58:00)
by Gypsybyrd
Choose one with few processed ingredients. Also, the ingredients should be readily available but don't be afraid of ingredients you don't know. One of the pluses of low carb cooking is experimenting.
Started 5 days, 23 hours ago (2009-12-24 12:45:00)
by Nancy LC
Ery shouldn't make it bitter, it does have a cooling effect, like when you eat a mint, if you put too much in.
Started 1 week, 3 days ago (2009-12-20 09:28:00)
by capmikee
I've been using Szechuan peppercorns in place of chili peppers a lot, but there are a couple things about them I don't think I understand.
When I buy Szechuan peppercorns, they still have their skins - they tend to fall off and get mixed in. Are they really supposed to have the skins with them? Do you need to remove them? Is there someplace to buy them without skins? Is there a trick to ...
Started 2 months, 2 weeks ago (2009-10-11 09:53:00)
by Nancy LC's Avatar
Started 1 week, 6 days ago (2009-12-16 21:31:00)
by Nancy LC
Of course you can! It's my favorite fat, well... that and goose fat.
Started 1 week, 5 days ago (2009-12-17 21:52:00)
by Nancy LC
You can separate an egg with your fingers, that works really well. Saw Julia and Jacque do that on their show.
I have an awesome garlic press, I don't even need to take the garlic out of the peel. You can separate a whole head of garlic by bashing it with something heavy.
I liked your tip about the butter, I had no idea.
I hate using graters but you can buy a glove to wear ...
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Hot threads for last week on Kitchen Talk::
Started 2 days, 2 hours ago (2009-12-28 09:58:00)
by Gypsybyrd
Choose one with few processed ingredients. Also, the ingredients should be readily available but don't be afraid of ingredients you don't know. One of the pluses of low carb cooking is experimenting.
Started 1 day, 4 hours ago (2009-12-29 07:44:00)
by FarmSchool
How does fermentation change the carb count? See Pokes post in this thread: http://forum.lowcarber.org/showthre...069#post7977 069
Lacto-Fermentation by Sally Fallon and Mary G. Enig, PhD
http://www.westonaprice.org/Lacto-Fermentation.htm l
Fermentation & Food Internet Resources
http://www.wildfermentation.com/old/fermfoodlinks. htm
Wild Fermentation Google Group
http...
Started 1 week, 3 days ago (2009-12-20 09:28:00)
by capmikee
I've been using Szechuan peppercorns in place of chili peppers a lot, but there are a couple things about them I don't think I understand.
When I buy Szechuan peppercorns, they still have their skins - they tend to fall off and get mixed in. Are they really supposed to have the skins with them? Do you need to remove them? Is there someplace to buy them without skins? Is there a trick to ...
Started 1 week, 6 days ago (2009-12-16 21:31:00)
by Nancy LC
Of course you can! It's my favorite fat, well... that and goose fat.
Started 5 days, 23 hours ago (2009-12-24 12:45:00)
by Nancy LC
Ery shouldn't make it bitter, it does have a cooling effect, like when you eat a mint, if you put too much in.
Started 2 months, 2 weeks ago (2009-10-11 09:53:00)
by Nancy LC's Avatar
Started 2 weeks, 2 days ago (2009-12-13 13:51:00)
by zanjabil
Ok! I'm in. Can it be for any meal?
Started 23 hours, 39 minutes ago (2009-12-29 12:19:00)
by daisywench's Avatar
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