Skip to comments.Bird flu-scared Cambodians turn to eating rats **New FAST FOOD ATKINS LowCarb**
Posted on 02/18/2004 7:14:19 AM PST by carlo3b
click here to read article
The word Boring comes up a lot when speaking to folks struggling to live with the perceived limitations of Atkins and the many other variations of Low Carb.
For some Rats are the answer, for others.. Maybe not!
Well, you can say you heard it here first folks, I HAVE THE ANSWER.. drum roll.. it doesn't have to be a burden or a mystery, you can just change your definition of snack.. GASP!
YES, it's that easy.. thank you.. please no flowers... keep your seats.. no need to stand and applause...blush.. good night.. :)
It's all in your head, and thats where it belongs. We have this notion that something has to be naughty to be good! We perceive anything usually used in a different context and readily available to be blasé, or boring.
I have been skirting, and circling this issue in countless other venues, and here on FR for a long time.. Your mind craves satisfaction, something to change the subject and wake up the senses!
Your senses need a drastic change,. a jump start to wake them up, so they can tell the brain that something is happening to pay attention. You need, SPICE, BURN, FREEZE, CRUNCH, GOOEY, STICKY, SOUR, and yes SWEET!
Dips that are piping HOT as H%LL, frozen, and BITTER lime juice, cheap low carb baked wheat thins, with Habañero, or Jalapeño cheese dip, ..slowly eating only a few of these thingys will satisfy your hunger because they get the glands, and taste buds jumping. Use your imagination.. Strips of cold roast in one of those dips with burn you mouth for a moment and cause you to drink a gallon of ice water.. GOOD! That'll fill you up! A touch of lemon on the tip of you tongue will pucker you up as well! Get the picture??
Lets see if you can post some of your own ideas!.. waiting.. tapping my fingers... looking at my watch.... whistling..... ZZZZzzz
Rats: the other other OTHER white meat.
They are low in carbs.. and plentiful.. How about the beautiful Ozarks any Rats on the grill????
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS.
If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting, Historic, Patriotic, Family, and Diet, and a wholesome exchange of recipes and other valuable info re: various food management threads.
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It's on the menu in China everywhere. I once knew a guy who went on a group tour of China back in the '80's. At one restaurant, the lavish multi-course meal they were to be served listed all the various items, and #4 on the list was rat. So they all whispered to each other, "Don't eat #4! Don't eat #4!"
To the group's chagrin, the courses were served in a different order than as presented on the menu. The fourth dish served was steamed veggies. They'd already eaten the rat.
The various world cultures and their embrace of, or revulsion to, various foodstuffs is an interesting study. For instance, Lewis and Clark resorted on their exploration to wild dog meat. After being initially repulsed, the members of their party admitted that it was "rather tasty."
The Khmer, Thai Isaan, Chinese, Vietnamese, and other Asian ethnics have always eaten rice field rats. They're not street rats.
Not everyone eats them of course (some think they're repulsive) but it's not like this just popped up because of avian flu.
LO-CARB TERYAKI SAUCE ===================== 1/4 c. Soy sauce 1/4 c. rice wine vinegar 2 T. sugar substitue (Splenda, et. al.) 1 T. no-carb thickener (Thicken/Thin NOTSugar) 2 garlic cloves, minced 1 t. ground ginger 1/2 t. red pepper flakes dash sesame oil (or sesame seeds) LO-CARB GENERAL TSO'S CHICKEN ============================= 1 1/2 lb. chicken thighs, cut into bite-sized pieces 3/4 c. soy flour 2 eggs 1/4 c. soy sauce oil for frying Mix flour, eggs, and soy sauce. Coat chicken pieces in batter and fry in batches. Set aside. 3/4 c. chicken broth 1/4 c. rice wine vinegar 1/4 c. soy sauce 1/4 c. water 1/4 c. sugar substitue (Splenda, et. al.) 2 T. no-carb thickener (Thicken/Thin NOTSugar) 2 T. no-carb thickener (Thicken/Thin NOTStarch) 2 T. sesame oil Mix all and keep in refrigerator until cooking time. 1 c. chopped scallions 12-16 pickled hot peppers, rinsed and dried fried chicken pieces from above sauce mixture from above 2-4 T. peanut oil Heat oil in wok over high heat. Add peppers (carefully!) and cook 1 minute. Add chicken and scallions, cook 2 minutes, stirring constantly. Add sauce mixture, cook until sauce reduces, stirring constantly. This dish is normally served with rice, but on a low-carb diet, consider using steamed or stir-fried veggies as the side. Regardless, the side should be bland enough to take away some of the heat of the chicken.
My wife is Asian, hates cheese, thinks its disgusting, like eating a chunk of lard.
On the cultural distinctions, there's a very interesting book called Good to Eat: Riddles of Food and Culture (basically blows away lots of cultural taboos and favorites, e.g., Atkins would love it), and another one I can't recall that was basically a cookbook for ethnic stuff we'd consider disgusting, Hawaiian Roast Puppy Dog was one memorable recipe.
This should give pause to all of those worldly guys looking East for those Asian Honey mail order brides.. They come with a little baggage that they weren't counting Carbs on.. LOL >>;)
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