Dear God, the Foods I Am Falling In Love With...
Gallowmere1984
Posts: 6,626 Member
So far, in just two days, I have discovered several very wonderful things that I had never really considered.
1: Sauerkraut. This one's pretty obvious, but it pairs so well with eggs, that it's likely going to become a staple for me.
2: Kimchi. Less obvious than sauerkraut, but even more delicious, assuming that you like spicy stuff. It pairs perfectly with eggs, especially given that I have always been a fan of hot sauce as an egg condiment.
3: Mascarpone cheese. This...just, my god. It's the mildly sweet cheese that's used in tiramisu. It's almost entirely fat, is less sweet than cream cheese, and has an even more light and fluffy texture. At 1g carbs, 20g fat, and 3g protein per three ounces (yeah, holy *kitten*), this stuff is amazing. I can see it taking the place of nearly any spread that one might want to use.
4: Basil Pesto Aioli: This stuff is stupid expensive (like $8 for a 10.25 ounce jar), but my god, it's good. Nearly pure fat as well. It's basically well spiced mayo, just made with Canola Oil, ground nuts, and vinegars.
5: Sriracha Mayo: again, my love for spices comes through. This stuff...I just have no words. It's literally just mayo with red chili sauce added to it. Again, almost pure fat.
I really need to start making random high fat purchases more often, as I come across stuff. Two hours in Walmart well spent.
1: Sauerkraut. This one's pretty obvious, but it pairs so well with eggs, that it's likely going to become a staple for me.
2: Kimchi. Less obvious than sauerkraut, but even more delicious, assuming that you like spicy stuff. It pairs perfectly with eggs, especially given that I have always been a fan of hot sauce as an egg condiment.
3: Mascarpone cheese. This...just, my god. It's the mildly sweet cheese that's used in tiramisu. It's almost entirely fat, is less sweet than cream cheese, and has an even more light and fluffy texture. At 1g carbs, 20g fat, and 3g protein per three ounces (yeah, holy *kitten*), this stuff is amazing. I can see it taking the place of nearly any spread that one might want to use.
4: Basil Pesto Aioli: This stuff is stupid expensive (like $8 for a 10.25 ounce jar), but my god, it's good. Nearly pure fat as well. It's basically well spiced mayo, just made with Canola Oil, ground nuts, and vinegars.
5: Sriracha Mayo: again, my love for spices comes through. This stuff...I just have no words. It's literally just mayo with red chili sauce added to it. Again, almost pure fat.
I really need to start making random high fat purchases more often, as I come across stuff. Two hours in Walmart well spent.
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Replies
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I really need to go ahead and try to make my own sauerkraut...I love the stuff. I wonder how difficult it would be to make aioli...I have a basil plant that's basically a bush...3
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I found some sauerkraut among a whole section of fermented foods at a unique grocer near me a few months ago. It came in different flavors. I got the dill. It tasted kinda like pickles and still like sauerkraut at the same time. I love pickles so I just ate it straight! I never got around to trying some of the other items.
I'm not a fan of spicy stuff but your descriptions sound awesome!2 -
You guys might want to try this simple basil aioli recipe:
http://selfproclaimedfoodie.com/basil-garlic-aioli/
Low carb veggies dipped in this stuff would be a great break from salads.5 -
I honestly just either pair the kim chi and sauerkraut with eggs or beef, or eat them solo. Especially the sauerkraut solo, and I find it to be best very cold.2
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Sauerkraut is also awesome when added to the pan of cooked crumbled bacon and its fat to heat up slightly. OMG, you will love this one @Gallowmere1984. Best eaten warm - not really hot, but just enough to keep the grease liquid. I like a bit of caraway seed added in there too.4
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I actually just looked at a small tub of mascarpone in Trader Joe's today. Didn't get it because I couldn't think of what to put it on. I half wondered if I could scoop out a little, add a drop of stevia and a sprinkling of cinnamon, and call it a dessert. I love kimchi, too. As for sauerkraut? I grew up Polish...let's just say I'm all krauted out.
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Yes to all of the above although I have never tried Basil Pesto Aioli. I love pesto so I bet I would love this too!
I am planning on going zero carb soon, and I really want to experiment with some organ meat. I have always been repulsed by it, but I also know organ meat is much more nutritious than muscle. I NEVER would have considered this even a few months ago! I will be looking for some good recipes for organ meat before attempting this, lol!!!
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Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
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SuperCarLori wrote: »I really need to go ahead and try to make my own sauerkraut...I love the stuff. I wonder how difficult it would be to make aioli...I have a basil plant that's basically a bush...
Hey there! Here's a Sauerkraut how-to with a lot of comments:
https://youtu.be/AAByu1Lb8GM
PS Another great user photo! (Did you retire the pooch/ferret you had on you noggin before?)
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I actually just looked at a small tub of mascarpone in Trader Joe's today. Didn't get it because I couldn't think of what to put it on. I half wondered if I could scoop out a little, add a drop of stevia and a sprinkling of cinnamon, and call it a dessert. I love kimchi, too. As for sauerkraut? I grew up Polish...let's just say I'm all krauted out.
I just ate the stuff in very small bites with a fork, savoring the texture and subtly of it. This is unheard of for me, as I usually just caveman gorge anything I eat.Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
There was Fraiche near it, as well as Dubliner, and a couple of others that I really need to try. I try to not buy too many expensive cheeses at once though, especially with the higher fat ones, as I don't like to feel rushed into eating them before they go off.1 -
@Gallowmere1984. You might enjoy chimmicurri. It's just oil, parsley, cilantro, garlic. Much like pesto. You can make it as hot as you like.
I like my kraut cooked with and soaked in pork fat from the bottom of the pan.3 -
Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
Creme fraiche is delish! I use it as a much yummier alternative to sour cream. And if you really want the sour taste, a squirt of lemon or lime juice will get you there. Its the perfect base for a creamy salad dressing and its yummy dumped on top of some spicy beef or chicken.2 -
@Gallowmere1984. You might enjoy chimmicurri. It's just oil, parsley, cilantro, garlic. Much like pesto. You can make it as hot as you like.
I like my kraut cooked with and soaked in pork fat from the bottom of the pan.
Yeah, I was actually planning on trying the recipes for that here: http://chaosandpain.blogspot.com/2014/01/holy-keto-condiments-this-just-in-keto.html There's a green and a red, and I'm definitely curious. I'm also interested in making the Pebre as well.2 -
I've been thinking about Marscapone cheese to use in place of ricotta in the whipped ricotta dessert I eat.
It's 1/2 cup ricotta cheese, 1&1/2 teaspoon unsweetened cocoa powder, 2 packets of equal/Splenda/whichever sweetener you want.
I'll have to try it.0 -
PaleoInScotland wrote: »Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
Creme fraiche is delish! I use it as a much yummier alternative to sour cream. And if you really want the sour taste, a squirt of lemon or lime juice will get you there. Its the perfect base for a creamy salad dressing and its yummy dumped on top of some spicy beef or chicken.
No separation anxiety?0 -
PaleoInScotland wrote: »Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
Creme fraiche is delish! I use it as a much yummier alternative to sour cream. And if you really want the sour taste, a squirt of lemon or lime juice will get you there. Its the perfect base for a creamy salad dressing and its yummy dumped on top of some spicy beef or chicken.
No separation anxiety?
Nope, it doesn't separate or curdle, just don't heat it up and make sure you eat it up within 24-48 hours. My favorite dressing is creme fraiche, lime juice, garlic, salt, smoked paprika, chilli powder (actual dried chillis powdered, not the blended chilli powder), cumin, and ground allspice.2 -
just picked up some raw sauerkraut from the store...garlic dill and oh my lord jesus...am i in love.2
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it's going to make me poop, isnt it......
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SuperCarLori wrote: »it's going to make me poop, isnt it......
Haha, I have noticed no abnormal pooping thus far, and I finished my first jar about ten minutes ago.1 -
@Gallowmere1984 - If I might ask.... how long ago did you open it?1
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PaleoInScotland wrote: »PaleoInScotland wrote: »Mascarpone is great stuff.
There's also Crème Fraîche, a highly orgasmic agent similar to Mascarpone. 11g fat, < 1g carb, 0 protein.
Vermont Creamery makes both of 'em, and they are friggin' fantastic:
http://www.vermontcreamery.com/créme-fraîche-1
http://www.vermontcreamery.com/mascarpone-1
Creme fraiche is delish! I use it as a much yummier alternative to sour cream. And if you really want the sour taste, a squirt of lemon or lime juice will get you there. Its the perfect base for a creamy salad dressing and its yummy dumped on top of some spicy beef or chicken.
No separation anxiety?
Nope, it doesn't separate or curdle, just don't heat it up and make sure you eat it up within 24-48 hours. My favorite dressing is creme fraiche, lime juice, garlic, salt, smoked paprika, chilli powder (actual dried chillis powdered, not the blended chilli powder), cumin, and ground allspice.
Wow! Sounds great. Where did you run across this?0 -
@Gallowmere1984 - If I might ask.... how long ago did you open it?
About three days ago. That being said, I did buy a small jar, because I wanted to be sure I was going to enjoy it before I went full retard on something huge that I could end up throwing away.3 -
SuperCarLori wrote: »it's going to make me poop, isnt it......
Nevermind my previous response. It was just delayed by a couple of days. The pooping is real. My roommate is angry. This apartment smells like the inside of bloated roadkill.3 -
Never had a pooping problem with sauerkraut, or kimchi. ??? Maybe you are repopulating your gut with healthier bacteria and they aren't all ready to work on the cabbage yet, lol.1
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You can try "souped up soup" from the Chaos & Pain blog spot:
John McCallums’s “Souped-up Soup”
Don’t throw out any parings from food prep. Get a plastic bag and save all of the vegetable parings, and when the bag gets full, make the soup.
Save all of the bones and scraps from your meat food prep. Store in a plastic bag in the freezer for use in your soup. Since you’re going to want to eat your soupe with every meal, however, McCallum suggests you buy soup bones from the butcher. At my local supermarket they sell for less than a buck a pound, and every dog I’ve ever met loves the *kitten* out of them as a snack, entertainment, and a way to supplement their diet.
Use a cleaver or hatchet to chop up the bones finely.
Put two quarts of water into a big soup pot.
Add a couple of tablespoons of vinegar and a tablespoon of salt. This is essential to draw out the calcium from the bones and the nutrients from the veggies. The vingear will boil off, lest you worry.
Boil for four hours.
Strain out all of the bits and pieces with a fine strainer.
The remaining stock is what you’ll use to make the soup, and McCallum claims if you just drank that you’d triple your nutrient intake.
Put the stock in a clean pot and chop up the veggies you want- he suggests carrots, celery, onions, potatoes, garlic, and turnips.
Simmer the veggies until they start to soften, then add three lbs of chicken wings, short ribs, stewing beef, or any kind of meat you like. If you want to go cheap, buy what’s onsale and use that.
Continue simmering until the meat is tender.
Take two cups of water and dissolve in as much skim milk powder as will go into solution. Stir that into the soup.
Simmer 5 minutes, then add a pound of ground beef, which will cook almost instantly.
Though he doesn’t provide the nutrition count from that, you’re looking at a soup that likely contains between 350 and 450 grams of protein that you use simply to supplement your existing meals, not to mention the incredible nutrition coming from the stock- the bones alone add 6.5 grams of protein and 4 grams of fat apiece. Made with meat that’s on sale, I cannot imagine it would cost more than $20 to make, and it would provide you with at least 8 meals or meal supplements.
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This thread is making me drool... well, other than the poop talk... haha!! I just found a section at my local grocery store that has kimchi, real saurkraut and a couple other jars of stuff I didn't recognize... I bought the saurkraut and some 1 gram of carbs smokies to have this week... I think I might have to try a new one each week now... What does kimchi taste like? I've never tried it... I LOVE spicy food though... Also, homemade chipotle aioli is to DIE for... I could drizzle that *kitten* on EVERYTHING.0
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anewlifeat40 wrote: »This thread is making me drool... well, other than the poop talk... haha!! I just found a section at my local grocery store that has kimchi, real saurkraut and a couple other jars of stuff I didn't recognize... I bought the saurkraut and some 1 gram of carbs smokies to have this week... I think I might have to try a new one each week now... What does kimchi taste like? I've never tried it... I LOVE spicy food though... Also, homemade chipotle aioli is to DIE for... I could drizzle that *kitten* on EVERYTHING.
I would say that Kimchi basically has it's own flavor that's difficult to compare to anything else. It's literally just spicy fermented cabbage.You can try "souped up soup" from the Chaos & Pain blog spot:
John McCallums’s “Souped-up Soup”
Yeah, there's a lot of really good high-cal foods spread all through Jamie's blog. I really need to start reading back through it again, now that I am running a bit of a surplus. A lot of the *kitten* was too much effort for too little consumption, over the past few years when I was maintaining with no lifting.0 -
canadjineh wrote: »Never had a pooping problem with sauerkraut, or kimchi. ??? Maybe you are repopulating your gut with healthier bacteria and they aren't all ready to work on the cabbage yet, lol.
Could it be rotting corpses from evil gut armies that were bombed by the sauerkraut?1 -
canadjineh wrote: »Never had a pooping problem with sauerkraut, or kimchi. ??? Maybe you are repopulating your gut with healthier bacteria and they aren't all ready to work on the cabbage yet, lol.
Could it be rotting corpses from evil gut armies that were bombed by the sauerkraut?
Well, Sauerkraut is of German origin, so the movie Dead Snow comes to mind.1 -
I love sauerkraut. I usually cook it with a pork roast in the crock pot.1
