crunchy snack

Ignoramus32597 wrote:
|| In article <[email hidden]>, Daniel
|| Hoffmeister wrote:
||| I think the think I miss most on LC is crunchy stuff. And don't
||| tell me about celery, I'm talking fried or toasted grain products
||| here.
|||
||| My wife recently devised a great crunchy snack. She popped some
||| cooked Dreamfields macaroni on a baking sheet, brushed them with
||| olive oil and baked them until they were browned and toasty.
|||
||| Sprinkle with parmesan or any number of other things - one of the
||| Mrs.
||| Dash mixes, onion salt, lemon pepper, powdered white cheddar, you
||| name it. Great crunchy snack.
||
|| Cooking dreamfields pasta in any way other than how they tell you on
|| the label, may liberate more carbs from them to be digestible.

How does that work?

Pepperonis nuked on a plate come out crisp, and I have heard that something
similar can be done with some cheeses. I have not tried baking or nuking
cheeses to crispness.

"Daniel Hoffmeister" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name it.
Great crunchy snack.

Dan
325/195/190
Atkins since 1/1/02 (yeah, it was a New Year's Resolution)
Besetting sins: good beer, German bread, and Krispy Kremes

In article <[email hidden]>, Daniel

Hoffmeister said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name
it.
Great crunchy snack.

Dan
325/195/190
Atkins since 1/1/02 (yeah, it was a New Year's Resolution)
Besetting sins: good beer, German bread, and Krispy Kremes

I'm tellin' you - the best crunchy snack I have on low-carb is micowaved
(or baked) pepperoni. Woo.

Though if you can get ahold of some low-carb tortillas, you can do
something similar to your macaroni, only it's perhaps a little easier.
I don't care for it, myself, but to each his/her own.

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

Ignoramus32597 wrote:
|| In article <[email hidden]>,
|| Nancy Howells wrote:
||| I'm tellin' you - the best crunchy snack I have on low-carb is
||| micowaved (or baked) pepperoni. Woo.
||
|| Since I own a dehydrator, I experimented with drying meat. I bought
|| some "sandwich steak" for $3.37/lb, tenderized it with a mechanical
|| tenderizer (google for jaccard tenderizer), cut into strips, added
|| soy
|| sauce and a bit of "chemical meat tenderizer", let stand for 30
|| minutes, and loaded into the dehydrator.
||
|| The result was crunchy dried meat, quite nice tasting.

That sounds good. Do you really need both tenderizers? Does the Jaccard
work better than a meat mallet, for example?

Ignoramus32597 wrote:
|| In article <[email hidden]>, Roger Zoul wrote:
||| Ignoramus32597 wrote:
||||| In article
||||| <[email hidden]>, Nancy
||||| Howells wrote:
|||||| I'm tellin' you - the best crunchy snack I have on low-carb is
|||||| micowaved (or baked) pepperoni. Woo.
|||||
||||| Since I own a dehydrator, I experimented with drying meat. I
||||| bought some "sandwich steak" for $3.37/lb, tenderized it with a
||||| mechanical tenderizer (google for jaccard tenderizer), cut into
||||| strips, added soy
||||| sauce and a bit of "chemical meat tenderizer", let stand for 30
||||| minutes, and loaded into the dehydrator.
|||||
||||| The result was crunchy dried meat, quite nice tasting.
|||
||| That sounds good. Do you really need both tenderizers?
||
|| It is a good question and the answer is that I do not know.
||
||| Does the Jaccard work better than a meat mallet, for example?
||
|| I would think that a mallet would work just fine. My opinion.

Okay...I've save money and use my mallet.

"Daniel Hoffmeister" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name it.
Great crunchy snack.

dunno if oyu get them in the US but pork scratchings or pork crackers are
100% carb free as they are made entirly from seasoned pig fat.

"Ignoramus32597" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Nancy

Howells said:

I'm tellin' you - the best crunchy snack I have on low-carb is micowaved
(or baked) pepperoni. Woo.

Since I own a dehydrator, I experimented with drying meat. I bought
some "sandwich steak" for $3.37/lb, tenderized it with a mechanical
tenderizer (google for jaccard tenderizer), cut into strips, added soy
sauce and a bit of "chemical meat tenderizer", let stand for 30
minutes, and loaded into the dehydrator.

The result was crunchy dried meat, quite nice tasting.

soy sauce is huge in carbs. I threw a bottle out the other day coz it was
absolutly loaded with the stuff

:
: dunno if oyu get them in the US but pork scratchings or pork crackers are
: 100% carb free as they are made entirly from seasoned pig fat.

Yes. They're called pork rinds here or cracklin's . they're made from the
skin of pigs, I believe.

http://www.porkrind.com/porkrind.htm

Pat in TX

Cubit said:

Pepperonis nuked on a plate come out crisp, and I have heard that something
similar can be done with some cheeses. I have not tried baking or nuking
cheeses to crispness.

I've done the cheese thing numerous times. Take a baking sheet, line it
with foil for easy clean up. Cover it with shredded cheddar. (I've never
tried any others.) Sprinkle the top with garlic and red pepper powder.
Then a little parmesan if you want. Put it on the top rack of the oven
set at broil and check every few minutes. If you get the depth of the
cheddar right it will get quite crisp after the oils have cooked out. If
you don't you get something a little more like a very thick tortilla
consistancy out of it.

I usually use a pizza cutter to cut it into cracker size squares and
then blot between paper towels to remove as much grease as I can. Then I
let them sit on cookie cooling racks until hard.

You just hafta expirement. I don't make them very often though as I tend
to overeat them.

Lurker

--

What about dill pickles - they aren't carb free - but most have around 1g
carb. Some of the pick;les are pretty crunchy.
Diane
"Daniel Hoffmeister" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name it.
Great crunchy snack.

Dan
325/195/190
Atkins since 1/1/02 (yeah, it was a New Year's Resolution)
Besetting sins: good beer, German bread, and Krispy Kremes

I recently discovered soy crisps. They're like potato chips except made
with soy and baked instead of fried. And they're just as addictive as
potato chips so I have to count out the number of crisps I'm planning to
have, then put the rest of the bag away before I start eating them. 10
crisps are about 7g net carbs so they're not carb-free like pork rinds, but
they taste better to me and definitely satisfy a craving for salty crunch.
If you want to try them, they're called 'Crispy Minis Soy' made by Quaker.
The White Cheddar flavour are my favourite but they come in barbecue
flavour too.

Diane Ball said:

What about dill pickles - they aren't carb free - but most have around 1g
carb. Some of the pick;les are pretty crunchy.

-----
Bev

"Major ChrisB" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Ignoramus32597" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Nancy

Howells said:

I'm tellin' you - the best crunchy snack I have on low-carb is micowaved
(or baked) pepperoni. Woo.

Since I own a dehydrator, I experimented with drying meat. I bought
some "sandwich steak" for $3.37/lb, tenderized it with a mechanical
tenderizer (google for jaccard tenderizer), cut into strips, added soy
sauce and a bit of "chemical meat tenderizer", let stand for 30
minutes, and loaded into the dehydrator.

The result was crunchy dried meat, quite nice tasting.

soy sauce is huge in carbs. I threw a bottle out the other day coz it was
absolutly loaded with the stuff

I don't know what kind of soy sauce you've been buying, but there are
regular soy sauces available that are low carb. Kikkoman's, which is
what I use, has 0g per tbsp.

"Major ChrisB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dunno if oyu get them in the US but pork scratchings or pork crackers are
100% carb free as they are made entirly from seasoned pig fat.

Chris - trust me - don't use UK-type pork scratchings for any recipe
requiring pork rinds! The American version has a texture more like a Quaver,
and never has bits of meat and fat still clinging to it...

Nicky.

Major ChrisB said:

"Ignoramus32597" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Nancy

Howells said:

I'm tellin' you - the best crunchy snack I have on low-carb is micowaved
(or baked) pepperoni. Woo.

Since I own a dehydrator, I experimented with drying meat. I bought
some "sandwich steak" for $3.37/lb, tenderized it with a mechanical
tenderizer (google for jaccard tenderizer), cut into strips, added soy
sauce and a bit of "chemical meat tenderizer", let stand for 30
minutes, and loaded into the dehydrator.

The result was crunchy dried meat, quite nice tasting.

soy sauce is huge in carbs. I threw a bottle out the other day coz it was
absolutly loaded with the stuff

I have a great recipe that uses soy sauce. Here is the recipe, so
how many carbs are in the soy sauce?

1 egg, lightly beaten
3 drops soy sauce
3 drops sesame oil

My point being that 3 drops of soy sauce can't have that much carbs
and it can make the recipe so much better.

"Nicky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Major ChrisB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dunno if oyu get them in the US but pork scratchings or pork crackers are
100% carb free as they are made entirly from seasoned pig fat.

Chris - trust me - don't use UK-type pork scratchings for any recipe
requiring pork rinds! The American version has a texture more like a
Quaver, and never has bits of meat and fat still clinging to it...

but they're the best bits....I bought a pack the other day and pretty much
just sucked the seasoning off and scraped the meat and fat from the skin
and chucked the other bit away

"Major ChrisB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Nicky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Major ChrisB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dunno if oyu get them in the US but pork scratchings or pork crackers
are 100% carb free as they are made entirly from seasoned pig fat.

Chris - trust me - don't use UK-type pork scratchings for any recipe
requiring pork rinds! The American version has a texture more like a
Quaver, and never has bits of meat and fat still clinging to it...

but they're the best bits....I bought a pack the other day and pretty much
just sucked the seasoning off and scraped the meat and fat from the skin
and chucked the other bit away

Ha! We ought to eat a packet together - I scrape all the "yucky" bits off
before I eat the rinds : )

Mrs. Spratt

Ignoramus32597 said:

In article said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name it.
Great crunchy snack.

Quoted message said:

Cooking dreamfields pasta in any way other than how they tell you on
the label, may liberate more carbs from them to be digestible.

If it did, I'd know right away because I'd fall asleep ;-)

My problem with both crunchified pepperoni and cheese is that they're nice
for an occasional snack, but they are incredibly intense on the salt since
cooking out the fat concentrates the salt.

Dan
325/196/190
Atkins since 1/1/02 (yeah, it was a New Year's Resolution)
Besetting sins: good beer, German bread, and Krispy Kremes

Bev-Ann <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I recently discovered soy crisps. They're like potato chips except made
with soy and baked instead of fried. And they're just as addictive as
potato chips so I have to count out the number of crisps I'm planning to
have, then put the rest of the bag away before I start eating them. 10
crisps are about 7g net carbs so they're not carb-free like pork rinds, but
they taste better to me and definitely satisfy a craving for salty crunch.
If you want to try them, they're called 'Crispy Minis Soy' made by Quaker.
The White Cheddar flavour are my favourite but they come in barbecue
flavour too.

Diane Ball said:

What about dill pickles - they aren't carb free - but most have around 1g
carb. Some of the pick;les are pretty crunchy.

If you like sweet pickles, get the Mt. Olive sugar-free pickles; they
are virtually carb-free, as well. I use several varieties of pickles
and the relish. Look for the blue labels!

The sugar-free relish is so-o-o good in egg and tuna salads!

Myron

There's also 'tvp', 'textured vegetable protein' or 'texture soy protein.'
Awfully crunchy while dry. About 30% of it is carbs, maybe 10% sugars.

Don't remember the numbers on chickpea flour. I'm meaning to try making
something like wasa bread with tvp and oat bran, held together with
chickpea flour.

Daniel Hoffmeister said:

Ignoramus32597 said:

In article <[email hidden]>, Daniel

Hoffmeister said:

Quoted message said:

Quoted message said:

I think the think I miss most on LC is crunchy stuff. And don't tell

me

Quoted message said:

Quoted message said:

Quoted message said:

about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some

cooked

Quoted message said:

Quoted message said:

Quoted message said:

Dreamfields macaroni on a baking sheet, brushed them with olive oil

and

Quoted message said:

Quoted message said:

Quoted message said:

baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the

Mrs.

Quoted message said:

Quoted message said:

Quoted message said:

Dash mixes, onion salt, lemon pepper, powdered white cheddar, you

name it.

Quoted message said:

Quoted message said:

Quoted message said:

Great crunchy snack.

Quoted message said:

Cooking dreamfields pasta in any way other than how they tell you on
the label, may liberate more carbs from them to be digestible.

If it did, I'd know right away because I'd fall asleep ;-)

I'd get a high then get lazy. :-)

Skinny