What do your meals look like (show me pictures)....

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  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.
  • Mygsds
    Mygsds Posts: 1,564 Member
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    Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.

    DaivaSimone.... I love to read your posts and pictures of your food. Your knowledge is incredible..
  • Achrya
    Achrya Posts: 16,913 Member
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    r7d4P6m.jpg?1

    Burgers, aspargus, bell peppers, and zuccuhni on the grill

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    Apple overnight oats

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    Strawberry overnight oats

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    Chicken Enchiladas Suiza

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    Deviled eggs

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    Grams Brownies

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    Unbaked cheesecake.
  • Acg67
    Acg67 Posts: 12,142 Member
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    Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.

    I have iota and kappa in the cabinet, but the recipes called for gelatin + agar. Difference in a few of them was ratio of cream to gelling agents, the Alinea cookbook called for 3x as much cream as other recipes, used the one with less cream
  • anewstart1011
    anewstart1011 Posts: 72 Member
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    I whipped up some pretty awesome tasting roast carrot "steak fries" last night! Dipped them in some hummus and they were amazing! Every bit as good as french fries, for sure.
    Recipe: http://livingdomesticallyimpaired.blogspot.com/2014/06/rosemary-parmesan-roast-carrot-steak.html

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    Nutrition Facts (per 2 slice serving):
    Calories- 65
    Fat- 2.4g
    Carbs- 7.5g
    Fiber- 1.7g
    Sugar- 5.2g
    Protein- 1.7g

    Please make for me!!!!!
  • mercina22
    mercina22 Posts: 446 Member
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    Tonight's dinner:

    Slow cooker beef stew

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    Breakfast was a fried duck egg in duck fat and bacon.

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  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.

    DaivaSimone.... I love to read your posts and pictures of your food. Your knowledge is incredible..

    Thank you!! :blushing:
  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.

    I have iota and kappa in the cabinet, but the recipes called for gelatin + agar. Difference in a few of them was ratio of cream to gelling agents, the Alinea cookbook called for 3x as much cream as other recipes, used the one with less cream

    You should try to make deconstructed lemon pie with the same technique. I would be a buyer! ;)
  • johannacorrea3079
    johannacorrea3079 Posts: 1
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    Hos can i Add a tracking bar to my profile please :smile:
  • kaika_dragon
    kaika_dragon Posts: 101 Member
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    http://i1208.photobucket.com/albums/cc377/kaikadragon/20140714_135223.jpg

    I have no idea how to post photos, so hopefully this link works.
    I had a chicken artichoke sandwich today for lunch, made with leftover chicken breast, artichoke hearts (well drained), a tiny bit of lettuce, neufchatel cheese, and garlic powder. And bread, of course.
    Accompanying it are 12 fresh sweet cherries, and a caramel rice cake. The meal is about 620 calories, total. Sorry for the half eaten sandwich. I was very hungry.
  • TheNoLeafClover
    TheNoLeafClover Posts: 335 Member
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    http://i1208.photobucket.com/albums/cc377/kaikadragon/20140714_135223.jpg

    I have no idea how to post photos, so hopefully this link works.
    I had a chicken artichoke sandwich today for lunch, made with leftover chicken breast, artichoke hearts (well drained), a tiny bit of lettuce, neufchatel cheese, and garlic powder. And bread, of course.
    Accompanying it are 12 fresh sweet cherries, and a caramel rice cake. The meal is about 620 calories, total. Sorry for the half eaten sandwich. I was very hungry.

    Use this format (without the spaces): [ img ] image link [ /img ]

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  • Princess71117
    Princess71117 Posts: 91 Member
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    Hardcore BUMP! Everything looks delish!
  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Homemade greek salad and grilled chicken in souvlaki marinade. And, because I felt sad and depress, BF added some carbs in my plate, in the form of those two pieces of bread to dip in our most luxuous olive oil.

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  • chrisdavey
    chrisdavey Posts: 9,835 Member
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    peri peri chicken and rice
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    satay chicken and veg
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  • pennyjwills
    pennyjwills Posts: 3 Member
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    www.instagram.com/fatfashionablefoodie :)
  • chrisdavey
    chrisdavey Posts: 9,835 Member
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    tex mex sriracha chicken and satay peanut cauli rice with enoki mushrooms
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  • psych101
    psych101 Posts: 1,842 Member
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    Holy cow Acg67 - if you start getting into dessert making then I WILL have to come and kidnap you.....lol
  • Acg67
    Acg67 Posts: 12,142 Member
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    Not quite as I had planned but,

    Garlic parm gougeres, chicken cutlet, burrata, prosciutto chip

    IMG_20140715_184522.jpg
  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Burrata is clearly one of my favorite thing in the world! Never tought of putting it in a sandwich, though.
  • DaivaSimone
    DaivaSimone Posts: 657 Member
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    Lamb moussaka with greek yogourt sauce and kefalotyri cheese.


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