Thread: Maritimers
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Old Thu, Jan-16-03, 15:18
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Bonnie Bonnie is offline
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Posts: 1,497
 
Plan: Protein Power
Stats: 171/135/140 Female 5' 6"
BF:
Progress: 116%
Location: Fredericton, NB
Talking RE: Pork Rinds and Other Things!

Quote:
Originally posted by Foxeylady
Thanks Bonnie and Sunny! I'm going Grocery shopping tonight. So I'll check the Superstore and Bulk Barn again and if they don't have these items I'll request them! It's nice to have some conveinence foods! Do you eat your pork rinds as a snack or in recipes? And how does the xanthum gum thicken. I'm trying to make a traditional Newfie dish, "Cod au gratin" low carb and it calls for flour to thicken the white sauce.

Maybe someday we can have a Low Carb COnvention in The Atlantic. I'd go in a heartbeat!


Foxeylady...I personally do not like pork rinds but hubby enjoys them...he uses them as a dip for salsa...we usually spend the winters in Florida (expect to head south the end of the month)and while there pick up microwave pork rinds made by Lowry's...a suggestion for the white sauce..here is the recipe I use :
http://www.lowcarbluxury.com/recipe...pe-sauce08.html

the alfredo sauce recipe is quite good too...I suspect Vesey's Seed Catalogue is something your are quite familiar with...personally love to garden and have built up quite a perennial garden on a hillside in my back yard over the last 10 years...now am into hardy roses and especially love the Morden series...(Mordon Fireglow and Centennial ) and Winnipeg Parks a few of my fav's ...have about 15 varieties of hardy roses and was actually successful in propagating some by leaf cutting/root hormone last summer...anyway off on a tangant here...I have not used Xanthan Gum much ...first time I used it was very gummy but I think read a thread here about how to mix it...will look for it and link...B
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