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To: carlo3b
you can just change your definition of snack..RATS, or something else a bit different...:)

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

4 posted on 02/18/2004 7:20:41 AM PST by carlo3b (
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To: carlo3b
One of my fave snacks is to use extry-thin slices of Genoa salami as "chips" with guacamole. The combo of the two flavours and textures is a dazzler. Lots of goodness and protein and fat, velly velly low carbs.


12 posted on 02/18/2004 7:29:53 AM PST by Wright is right! (It's amazing how fun times when you're having flies.)
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To: carlo3b

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)


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.

17 posted on 02/18/2004 7:36:54 AM PST by kevkrom (Ask your Congresscritter about his or her stance on HR 25 -- the NRST)
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