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    • By Ennis_TX in Daily Life and Compromising
         2
      Well, I saw a new PCP about a month ago, completely useless, and then charged me a ridiculous co-pay I could not even afford (I got out of this on a technicality on their part). Anyway, he just heard my issues and got me an appointment with a GI doc. I saw the GI doc yesterday told him of my issues and the random daily cowpie like BMs on and off I have been having since a gluten exposure in August.  He got me arranged for dual scope next week. The best thing is I only have to pay a $60 co-pay. Finally some updates on my GI tract.
    • By Ennis_TX in Daily Life and Compromising
         0
      To Frankenstein, a dish in the name of experimenting is quite common with food. I recently did something with funny results and lessons learned I think some might find amusing.

      So my concept was to make a gluten-free soft moist brownie and sugar-free. I have done this with thick nut butter like sunbutter before, and iffy results with thinner ones. But I wanted something moister, so I had some avocados >.>. Yeah this is where the Frankenstein reference comes from. But bit of a heads up, you want super ripe ones, as the flavor is less strong and they process better.
      Started with about 1cup mashed avocado in a food processor, 2 eggs, 1/2 cup (100g) each of Swerve Sweetener, almond meal, and cocoa powder, then 1/2 baking soda, 1/4 tsp salt 1tsp vanilla. THEN I melted a 3oz lakanto bar and mixed with 2 tsp coconut oil and poured it in and processed it all into a batter 8x8 parchment lined pan and baked 30min. Drizzled with chocolate and chopped pecans. 

      The conclusion is the avocado made it fudgy and moist, and not dry. But the avocado flavor left a strong after taste, Covering with cinnamon for a Mexican chocolate brownie would be advisable.  BUT this gave rise to a great revelation. take this simple base and use Kite Hill Cream Cheese instead next time! if the cream cheese flavor shows through like the avocado and keeps it moist the same these would be awesome.

      >.> The mind of a mad cook is crazy at times is amusing, we combine foods trying to use the texture aspects of one ingredient to improve the base recipe, and see how the flavors combine. Then see about coving or altering said flavors or subbing a similar textured ingredient to gain a better flavor. 

       
    • By Ennis_TX in Daily Life and Compromising
         2
      Just realized I messed up on the easter roast a bit.
      My chef side was like, Rub the meat with 6 cloves of garlic and some sprigs of thyme and olive oil and let marinate for 24 hours, set to room temp then oven 275F 3 hours with celery, beef stock, and onions and finish 350F with the potatoes, and carrots 1 hour, let the meat set on plate strain the broth, simmer in saucepan to reduce and thicken with coconut flour or egg yolk and stir with rosemary sprig.
      My family used to do it minus the herbs and garlic, like just do simple black pepper, onions, celery, and add in the veggies later. then thicken the juices with white flour to make a gravy all super simple.
      Ramsey side be like, Rub the meat with 12 cloves of garlic and some sprigs of thyme and olive oil and let marinate for 24 hours, set to room temp then sear in a skillet on high and roast open in roasting pan with garlic and tyme at 375F for 45 min (med rare) or a hour for medium, then set the meat to a platter and place roasting pan over stove on low heat with 4 large onions cut thin, for 20-30mins stirring til caramelized, sift in 50g of coconut flour and 500ml red wine and bring to a boil til reduce by half then stir in 1.5liter hot beef stock and cook over medium heat til a thick gravy forms
      Really annoying have inner chefs arguing over how to prepare a dish in my head. I sort of just take tips from all points of view and sometimes get mixed up.
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