dualmeister
Honorary Master
Braaied some of these suckers on the weekend.
Three big fat juicy bastards for only R60 and they were so tender and yummy
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The Banting/LCHF Thread
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Braaied some of these suckers on the weekend.
Three big fat juicy bastards for only R60 and they were so tender and yummy
faniebraai
RIP
For tonight on the menu I have a lekker Pork Loin Chop, and one big ass black mushroom, which i'll make with losta garlic, cheese and cream.
My mouth is watering already.
My mouth is watering already.
KleinBoontjie
Honorary Master
Anyway, i used All Gold Paste.
It tasted much better the following day. But all it needed was olives to give it that distinct pizza taste.
I think that All Gold Paste has sugar in, so a no-no for banting.
All the paste's had carbs in them, every single one.Think the sachet i used had 7 carbs.
Won't use it again as it made no significant difference to the taste.
faniebraai
RIP
Definitely makes a difference to me. Here's the nutritional information from MyFitnessPal. Is this bad or good or okay?
I have no idea, I just recon i'm allowed +- 40 carbs per day, so that leaves me with 33
I did not even notice the sugar, I don't take in any sugar, at all, so if a little sugar creeps in via tomato paste, its not going to bother me that much, how much sugar can possibly be in that small sachet, doubt its enough to kick one out of Ketosis.
faniebraai
RIP
I have no idea, I just recon i'm allowed +- 40 carbs per day, so that leaves me with 33
I did not even notice the sugar, I don't take in any sugar, at all, so if a little sugar creeps in via tomato paste, its not going to bother me that much, how much sugar can possibly be in that small sachet, doubt its enough to kick one out of Ketosis.
just remember, the 50g is enough to make a whole meatza. And there is no way in hell I make a meatza big enough to feed a family of 4 and eat it all myself. So the little carb and sugar you get from it must be negligible.
FuLL_MeT4L
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4,2g sugar per 100g, based on the All Gold site: http://www.allgold.co.za/home/range which says 5,8g per 135g.
That's pretty acceptable on LCHF, given that you don't use 100g of the stuff at a time. Remember that most vegetables contain naturally occurring sugar and LCHF is low carb not no carb.
I'll be honest, I finished mine in 3 sittings, Friday night Dinner, Saturday Breakfast, and Lunch it was finished, still felt really guilty eating that monster.
faniebraai
RIP
yeh i know right, just seems wrong...how much mince did you use?
I was not sure how much i'm suppose to use, so I bought a packet of just over 500g, Checkers has a special for R60p/kg Lean Mince.
I think 500g is not enough, it did cover the entire "bak", used a vurk to press it down and spread around, but it was very thin, next time i'll use +- 650g to be sure.
You also have to leave it about an hour to "set" nicely.
faniebraai
RIP
I used about the 500 and got about the size of a smaller than large pizza, but a bigger than medium. If that makes sense, but then also I made the base too thick, so I should be able to get a whole large pizza size from 500 I think. I also only had the equivalent of about 2 slices and I was stuffed like whore on payday.
Mine was bigger than a large, so I think we can agree we have to make it as big as a large, then its not too thin and not too thick. I also had about 2 slices per sitting, really stuffed after that. I suspect its the cheese that fills you up that fast.
faniebraai
RIP
Mine was bigger than a large, so I think we can agree we have to make it as big as a large, then its not too thin and not too thick. I also had about 2 slices per sitting, really stuffed after that. I suspect its the cheese that fills you up that fast.
I'm planning one for Friday again. Will see how it works out. Must add less cheese and more shrooms and garlic, and chilli's
Heathen.I'm planning one for Friday again. Will see how it works out. Must add less cheese and more shrooms and garlic, and chilli's
I bliksemed mine with shrooms and garlic, got a Garlic squeeze bottle, so my garlic content was very high.
Definitely lacked chilli's, Think I'll take the Jalapeno route, maybe one half Jalapeno and the other half olives.
Did you use 1 egg or 2 for the mince?
faniebraai
RIP
egg? i didn't use egg at all. that's to bind it right?
I just used the mince, with some salt and pepper. That's it!
faniebraai
RIP
yeh absolutely. but maybe it will be needed when i make it thinner...? dunno, but i'll definitely try it on friday with the egg. too much egg and it might taste like crap as well.
APoc184
Honorary Master
From my experience of 20+ Meatzas
Do not use 2 eggs. A jumbo egg is actually too big for 500g of mince.
Remember it is just to act as a binder. Too much and it will be mushy and you'll struggle to get a firm base.
Do not use 2 eggs. A jumbo egg is actually too big for 500g of mince.
Remember it is just to act as a binder. Too much and it will be mushy and you'll struggle to get a firm base.