Last seen: Nov 15, 2024
@scroggins What is the bread-looking substance in that first picture?
Awesome! I just ordered the tropical fruit pack. I have loads of habaneros in my garden and I love making a mango habanero salsa with them. Those f...
I didn't have a Lindt bar, so I used a Lily's milk chocolate bar. Mistake. Though everything melted nicely, when I went to combine it with the crea...
I still hope to get around to these today. Do they need to be stored in the freezer or will they stay solid in the fridge?
I'm going to have to check that out. One thing I've really struggled getting right is a good crust.
Very true. Many professional bakers know this trick. I also use it from time to time in steak and rib rubs.
Does the allulose dissolve in the oil/chocolate?
I'm pretty sure I'm going to need to make those this weekend. {yellow}:hungry:
@valkyrie I had not seen that, but it does seem to validate my hypothesis.
@valkyrie I thought that I might get enough cheddar flavor from the powder and not create (potentially) the oiliness from cooking with "real" cheddar.
I haven't done anything "scientific" to test my theory; it's mostly anecdotal. For example, yesterday morning, my ketones were at .3. We had relativ...
I find my blood glucose numbers are always very good -- upper 70s to low 90s. My ketones are rarely above .6. I think alot of that has to do with me...
I think I'm on to something. My last two batches of tortillas (version 2.0) came out purple. This batch I decided I would add a packed of TrueLime (...