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I know this sounds nasty but....

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  • RowdysLady
    RowdysLady Posts: 1,370 Member
    dancing_daisy wrote: »
    Sliced red peppers with peanut butter. Its actually really refreshing both in taste and that fact that they go together!

    That sounds wonderful! I'm thinking of a satay and that wonderful peanutty taste with asian veggies....YUM!
  • RowdysLady
    RowdysLady Posts: 1,370 Member
    DebSozo wrote: »
    I don't know what mascapone tastes like. I may have to go search for some.
    :)

    I just tried it last night for the first time. I don't think there is a ton of taste, per se, but there is a very slight sweet taste on the back end of the bite. After I tried it as is, I mixed it with cream cheese, cocoa powder, mint extract, a little salt and mixed like crazy to make a creamy treat. It's pretty tasty.
  • idocdlw
    idocdlw Posts: 208 Member
    dancing_daisy wrote: »
    Sliced red peppers with peanut butter. Its actually really refreshing both in taste and that fact that they go together!

    Would love to hear from others who have tried this with other nut butters (I don't do peanut butter as peanuts are a legume and don't invest in other nut butters unless I see a "to die for" reason to do so) I do love peppers...red, green, yellow & orange. I usually just crunch on them raw. They are an awesome transition food for those trying to transition from chips/crackers for a crunchy part of your food lifestyle.
  • cstehansen
    cstehansen Posts: 1,984 Member
    idocdlw wrote: »
    dancing_daisy wrote: »
    Sliced red peppers with peanut butter. Its actually really refreshing both in taste and that fact that they go together!

    Would love to hear from others who have tried this with other nut butters (I don't do peanut butter as peanuts are a legume and don't invest in other nut butters unless I see a "to die for" reason to do so) I do love peppers...red, green, yellow & orange. I usually just crunch on them raw. They are an awesome transition food for those trying to transition from chips/crackers for a crunchy part of your food lifestyle.

    If you like peppers, one thing I do occasionally is slice them up, put a coating of seasoning on them (personally prefer garlic powder with cayenne powder or just some Tony Chachere's) and then bake them. I have tried different temps and different amounts of time trying to get just the right crispiness.
  • idocdlw
    idocdlw Posts: 208 Member
    cstehansen wrote: »
    idocdlw wrote: »
    dancing_daisy wrote: »
    Sliced red peppers with peanut butter. Its actually really refreshing both in taste and that fact that they go together!

    Would love to hear from others who have tried this with other nut butters (I don't do peanut butter as peanuts are a legume and don't invest in other nut butters unless I see a "to die for" reason to do so) I do love peppers...red, green, yellow & orange. I usually just crunch on them raw. They are an awesome transition food for those trying to transition from chips/crackers for a crunchy part of your food lifestyle.

    If you like peppers, one thing I do occasionally is slice them up, put a coating of seasoning on them (personally prefer garlic powder with cayenne powder or just some Tony Chachere's) and then bake them. I have tried different temps and different amounts of time trying to get just the right crispiness.

    Thank you! I do often load poblanos or jalepenos with different cheeses & sausages, but would love to start experimenting more with the different colors of bell peppers.
  • JessicaMcB
    JessicaMcB Posts: 1,503 Member
    Roasted brocolli smothered in cinnamon and curry powder. It is everything
  • ChoiceNotChance
    ChoiceNotChance Posts: 644 Member
    Still curious about this chicken, egg and peanut butter thing. Can you elaborate?
  • VKetoV
    VKetoV Posts: 111 Member
    edited November 2016
    Gallowmere1984 wrote: »
    VKetoV wrote: »
    Sludge! Whey protein + any nut/legume butter +/- low carb berry +/- fat of choice. Water is optional & for consistency purposes only. Whey can be substituted with yogurt or cottage cheese. End result is some really good tasting substance with an "appetizing" diarrhea like appearance. Invention of your modern day bodybuilder

    Imo, casein makes a much better sludge, just because it's thicker. Whey sludge has a horrible tendancy to go from thick as hell to watery soup if you sneeze near it. Though, my recent recipe actually uses 20g vanilla casein and 20g cinnamon roll whey. It's a hair thinner than I'd like, but a gram or two of Xanthan gum fixes that pretty quick.

    Yeah I use to use xanthan gum to make a vanilla concoction of whey/Greek yogurt with vanilla extract, cinnamon, flaxseed, & sugar free raspberries. You've got to beat the hell out of it to remove all the air pockets. Never used casein but would agree with you as I've seen others make rather elaborate fluff/cloud like concoctions with it.

    Just don't use carnageenan; just imagine a thick pile of green nastiness

  • mandycat223
    mandycat223 Posts: 502 Member
    Oooh, thanks for the mascapone cheese reminder everyone. In my pre-LC days I used that to make several (sugar-bomb) desserts and loved it. I know they have it at my local Publix so I just need to add it to my list.
  • DebSozo
    DebSozo Posts: 2,578 Member
    ChoiceNotChance wrote: »
    Still curious about this chicken, egg and peanut butter thing. Can you elaborate?

    Same here. DETAILS? (Please)
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