I already started posting on the Daily Low-Carber before I realized there was an Introductions forum. I guess you can get all the info I was willing to add from my Profile. Suffice it to add that I am came to this board seeking “politically-incorrect asylum”. I have also, as an complimentary introduction relocated the following 31 low-carb recipes of mine to the Low-Carb Kitchen:

Main dishes
Medallions of Cod with White Ginger Butter
Fricassée of Poularde in Light Sauce
Seafood Sauerkraut
Whiting Fillet Rolls
Chicken Roasted in a Salt Crust
Tilapia in a Low-Carb Crust
Gratin of Oysters in Spinach
Provençal Minced Meat
Lobster Gratin
Fish Waterzooï
Fillets of Whiting with Capers and Walnuts
Half-split Roasted Chicken
Pan-fried Salmon with Vegetable Ratatouille
Grilled Swordfish with Spanish Olive Relish
Skate Wings with Leek Fondue
Mussels Steamed in White Wine
Osso Bucco dello Struzzo
Beef Fillet in Madeira
Fan of Poultry in Mushrooms
Chicken Breasts with Charmoula

Vegetables and side dishes
Emincé of Avocado in Chervil Cream
Spring Stuffed Avocados
Grilled Eggplant with Ricotta
Turkish Eggplant Salad
Three Peppers Terrine of Fresh Chèvre
Eggplant with Cheese
Oysters in Cucumber Jelly
Puffy Blue Cheese Omelet
Stuffed Spanish Olives

Sweet treats
Lemon Mousse
Rhubarb Custard
Chocolate and Walnuts Squares

Enjoy!

while you're here bill, i'd like to officially welcome you. welcome aboard bill! i've been reading through your recipes bill. thank you so much for posting them all! that's a lot of work! you're a keeper!:wink:

Holy sensory-overload Batman!!!! Thanks for sharing your recipes, BillT.

Every low-carber now days is considered politically incorrrect.

Wa'il

Let's hope the asylum you came to is the right one!

Karen

Many thanks for the recipes. I have used several from the site already and am looking forward to trying some of yours. Variety is the spice of life, right?
Cheers,
Lara

Hi Bill,

Thought you were a long time member when I started this week so apologies and welcome too. I've been looking at some of your recipe's in the low carb kitchen and they look good to me.

I'm not a great cook but I'm going to have a go at the chocolate squares, if I can find somewhere that does stavia (Is that the 'safe' sugar substitute) and does anyone know if you can get it in England anywhere?

Anyway Bill happy browsing,

Bez

Thanks for sharing all of these recipes, Bill. I can't wait to give 'em a whirl!

Wow! What a coicidence! I just happen to available! (PS: Happy Birthday!)
Uh! Oh! You mean, this is not the deranged chefs board?
Bon appétit!

No, it's the re-arranged chefs board!

Karen

Moi pas comprendre…

You know, bodily rearrangement.

Karen

Here, I thought you meant something more esoteric, like intellectual rearrangement ... since most of us are struggling to undo decades of lowFAT thinking.



Doreen

Well, speaking only for myself, mind you, I was going to go along with the 'deranged' bit, but take a pass on the 'chef.' But wait - can a chef be 'deranged'? Does not a chef need a range, or at least some kind of stovetop?

Home on derange?

I confused now.

aRhcle (rearrage these letters into a common word or saying)

aRhcle says Rachel. Do I win a prize?



That works too. Mental, spiritual, psychic...


neraK

Yes.....One visit from the hWosoh raiFy, coming right up! a

leRhc

PS: Is this redngade enuff for you, lBli?