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Question of the Day: Have you ever been to an airshow?
The Banting/LCHF Thread
- Thread starter bob1
- Start date
Shot dot.
Speaking of pork rinds, I, uh, burned some crackling yesterday.
I was barbecuing a 3.5kg pork shoulder in my weber. I had removed and scored the skin, and had that in the Weber too, to cook the whole day. When you slow cook in the weber, the coals are just barely burning. So I thought it would be safe to put the crackling directly on top of the coals and leave it for say half an hour. Nope. Came back to smoke pouring out of the weber because of the fat igniting. The crackling was already burned black.
To make matters worse, I tasted some, and despite being burned, it was crispy and almost crumbly. I think if I hadn't burned it, it would have been great.
Oh and to add insult to injury, I put one red pepper and 3 chillies in there to smoke along with the meat. Plan was to turn them into a smoked chilli relish, and then ferment that. To safely ferment food, you need to add salt to encourage the growth of the right kind of bacteria. I take the smoked pepper and chillies off the braai, and they are smelling FANTASTIC. I blend them up, and add one tablespoon of salt (rough estimate).
Yeah - way too salty! Had to throw it all away.
I was barbecuing a 3.5kg pork shoulder in my weber. I had removed and scored the skin, and had that in the Weber too, to cook the whole day. When you slow cook in the weber, the coals are just barely burning. So I thought it would be safe to put the crackling directly on top of the coals and leave it for say half an hour. Nope. Came back to smoke pouring out of the weber because of the fat igniting. The crackling was already burned black.
To make matters worse, I tasted some, and despite being burned, it was crispy and almost crumbly. I think if I hadn't burned it, it would have been great.
Oh and to add insult to injury, I put one red pepper and 3 chillies in there to smoke along with the meat. Plan was to turn them into a smoked chilli relish, and then ferment that. To safely ferment food, you need to add salt to encourage the growth of the right kind of bacteria. I take the smoked pepper and chillies off the braai, and they are smelling FANTASTIC. I blend them up, and add one tablespoon of salt (rough estimate).
Yeah - way too salty! Had to throw it all away.
Mephisto_Helix
Resident Postwhore
Tried Apoc's pork rind coating ....... worked and was bloody tasty. Had another go and added almond flour to the mix (and to stretch the rinds a bit) and came out even better! Nothing like a crispy chicken schnitzel with a cauli and bacon salad on a warm day 
Why not use them to season other dishes?
APoc184
Honorary Master
Awesome 
Awesome
What rinds do you use? Store-bought?
APoc184
Honorary Master
Got mine from a local Fruit and Veg store.
The chips packets sized ones? They seem so expensive.
KleinBoontjie
Honorary Master
Remember, this is banting, going to crazy with the protein might negate the whole thing. Don't over do the protein, up your fat intake instead. Otherwise you're not banting at all.
I'm guessing he's drinking them to hit a certain protein target for the day. And possibly working out.
It basically became a chilli salt paste - not appealing at all. I wanted a relish that I could eat with cheese, for example.
Huh? Banting is medium protein. It is only eating too much carbs that would make something not banting friendly.
Yup, precisely this. Target is around 150g of protein per day, which depending on the meat, can be anywhere from 450g to 600g of raw meat. It's quite a lot.
APoc184
Honorary Master
These are about the size between a small and large pack of Simba chips if that makes sense. They are R12/packet at this store.
Not something that I do every night or even weekly so it is worth it for me. I use about a packet and a half of rinds to coat 4 large chicken breasts. Other half packet gets consumed during the recipe for quality control
.These are about the size between a small and large pack of Simba chips if that makes sense. They are R12/packet at this store.
Not something that I do every night or even weekly so it is worth it for me. I use about a packet and a half of rinds to coat 4 large chicken breasts. Other half packet gets consumed during the recipe for quality control
Haha, thanks.
APoc184
Honorary Master
Of all the things you guys have cut out due to this diet/lifestyle.
What do you miss the most?
For me it is Chips. Whether it is Lays, Pringles, McDonalds/Steers Fries or even Doritos. Simply can't forget about their awesomeness.
Probably the salt. Which is why biltong makes for a good substitute when I do get a really bad craving for them.
I thought it was going to be sweet things but I almost never crave those.
What do you miss the most?
For me it is Chips. Whether it is Lays, Pringles, McDonalds/Steers Fries or even Doritos. Simply can't forget about their awesomeness.
Probably the salt. Which is why biltong makes for a good substitute when I do get a really bad craving for them.
I thought it was going to be sweet things but I almost never crave those.
Sounds like you need some homemade kale chips.
Mephisto_Helix
Resident Postwhore
These do me pretty well on a Saturday with the ruggers
http://www.genaw.com/lowcarb/easy_almond_flour_crisps.html
copacetic
King of the Hippies
Beer.
Kosmik
Honorary Master
Bread. Nice , hot , steamy bread.
janinki
Senior Member
Quick tip when it comes to baking grain free:
1/3 cup coconut flour = 1 cup almond flour and halve eggs egg ( 2 eggs + 1/3 cup coconut flour = 1 egg + 1 cup almond flour)
1tbsp flax flour = 5ml physsillium powder/10ml physsillium husks plus 5ml nut flour
1/3 cup coconut flour = 1 cup almond flour and halve eggs egg ( 2 eggs + 1/3 cup coconut flour = 1 egg + 1 cup almond flour)
1tbsp flax flour = 5ml physsillium powder/10ml physsillium husks plus 5ml nut flour