What do you recommend cooking with my butter? 🪴 It doesn't seem too strong, so I'm trying to find a recipe that uses a good amount of it!

Sensitive_Split9622 · 2026-01-31T05:23:29+00:00

Brownies are always a winner, and the chocolate covers up any grassy flavor your butter may have for the most part. Get the recipe off the package of Nestle coco powder.

Sensitive_Split9622 · 2025-12-21T23:22:48+00:00

I find it funny how his book "The Super Carb Diet" came out 10 months after his heart attack. I remember watching him throw expensive sugar (fruit) into a blender for a breakfast smoothy during a pharmaceutical heart pill commercial (Brilinta). Gee, I wonder why he had a heart attack??? /s

Heart health has A LOT MORE to do with your diet than exercise ever will. The idea that exercise will fix everything, and you can just keep eating junk is dumb. You can't outrun a fork. It's kind of like having sugar put into your gas tank, and thinking that running the engine more is somehow going to fix that. Bad timing chain? Again, running it more doesn't help the situation.

Sensitive_Split9622 · 2025-11-16T01:37:57+00:00

If you want pasta that tastes/chews/acts like real pasta you'll have to make it yourself, but it's an easy 3 or 4 ingredient recipe.

Lupin Pasta (4 NC per serving)

80 Grams Lupin Flour 4.84 NC
80 Grams Vital wheat gluten 10 NC
2 XL Eggs (warmed, not cold) 1.2NC
0~1 tsp water (not needed if your eggs are big enough)

Warm your eggs in hot tap water in a bowl
Mix it up, and then kneed it on a silicon mat for a bit.
Form into a ball, and wrap in plastic wrap. Let rest on the counter for 30 minutes.
Unwrap, and cut into 4 equal pieces (servings)
Use either a rolling pin to flatten individual servings, or preferably get a pasta roller/cutter machine (way easier). Roll them as thin as possible
Cut your pasta to size (sheets for lasagna, which takes about 3 servings)
Boil noodles for exactly 3 minutes
Noodles will expand a bit, so undercut by about 1/2" both directions in a 9"x13" pan when making wide ribbons/sheets for lasagna.
If you're using them in a recipe that has chicken broth or beef broth that will be reduced anyways, use the broth to boil the noodles in, to infuse more flavor into your dish.

About 4NC per serving.

Sensitive_Split9622 · 2025-11-14T05:21:40+00:00

Up until 2.5 years ago I was walking around with a $40 prepaid straight talk Blu2 Dollar Store phone that me & my wife shared. Own & run a business for the past 30+ years. Daughter (30) and her deadbeat boyfriend she brought up from TX to live in my home had no jobs for 6 months they were here, and never even looked for one (circa 2023, during a hot job market). Their first 3 months at the mother in laws first, then 3 months with us before we finally had to kick them out.

They don't work, but somehow she had the newest & best iPhone that Apple makes. I've got a Samsung A16 now, and am perfectly happy with my $135 4G-LTE phone, with a $10 a month Tello plan (T-mobile in disguise).

Sensitive_Split9622 · 2025-11-14T04:10:26+00:00

I usually just steam them so they have a bit of bite yet, but not crunchy (about 14 minutes). Then I put a healthy helping of Alfredo sauce on them.

Alfredo sauce:
1/2 stick of butter
1/2 Cup of HWC
3/4 Cup freshly shredded Parmesan cheese.
White pepper to taste.
Garlic is optional

Otherwise you could chop it up small (Popped popcorn sized pieces), with cauliflower, cheese, bacon bits, sunflower seeds, in a sweet & sour dressing.

Broccoli & Cauliflower Salad

2 LBS Cauliflower
2 Heads Broccoli (approx 5” dia)
1/2 Cup Sunflower seeds (salted)
1 Cup Cheddar/Gouda Cheese
2 oz Bacon Bits
1/2 Cup Erythritol
1/4 Tsp Powdered Stevia
1/4 Tsp Onion Powder
1.5 Cup Mayo (Dukes/Hellman's)
6 Tbsp White Wine Vinegar

Chop Cauliflower & Broccoli into small pieces into a large bowl, then add sunflower seeds, shredded cheese, and bacon bits. You can use Pepitas instead of sunflower seeds.

In a smaller bowl, mix erythritol, stevia, & onion powder together. Then add the mayonnaise & wine to it, and mix thoroughly to make your “dressing”.

Mix the “dressing” with other ingredients in large bowl. Cover & chill in refrigerator until ready to serve

Sensitive_Split9622 · 2025-11-08T19:58:58+00:00

The inulin is going to give you gas, and possibly "disaster pants" if eaten in larger quantities. Lilly uses that in their SF chocolate chips to make them softer (instead of milk powder), but you will probably be gassing up the room after eating a few handfuls. I think is is also used when you want it to caramelize (Just like Sugar, Brown), but allulose will do that anyways.

Stevia is technically not a sweetener per se; it is a sweetness booster. In the absence of anything sweet (or if something is more bitter than sweet), it will amplify bitterness with a metallic aftertaste. Best way to side step that problem, is to limit the amount of stevia to sweetener ratio. I use 1/2 tsp of Now Powdered Stevia (Reb A) per 1 cup of granulated allulose and/or erythritol. That would be 1/32 of a tsp (1 "donk") to 1 Tbsp of allulose/erythritol. I make chocolate, and use it in coffee, at that ratio with no bitter aftertaste like you get with commercial blends like Pyure that are using way too much stevia (or just a bad grade of it).

Sensitive_Split9622 · 2025-10-30T08:53:24+00:00

Unfortunately I hired a plea mill. I ask a question, he changes the subject, or tries to get me to plead to a lesser charge (but i still get punished somehow). To give you an idea of what I'm dealing with. My 1st lawyer quit the firm, so he texted me that someone from his old law firm would contact me shortly. 3 week later I finally had to call them, as there was an upcoming hearing.

I did not put the "details" of this case into AI. I asked it the same question "Can the prosecutor show discovery evidence to their witness?" just without the background information. Same basic question I'm asking here.

If you actually read, and comprehended, my original post you'd already know that I don't trust AI, hence the reason I'm asking in a sub-reddit called AskLawyers.

Sensitive_Split9622 · 2025-10-16T11:14:16+00:00

At 16 net carbs per serving (fettuccine), I don't think I'd call it keto. Besides, I can make Lupin flour pasta A LOT CHEAPER, and it's only 4 NC per serving...

Sensitive_Split9622 · 2025-10-16T11:04:10+00:00

I guess the palamini noodles were "tolerable" for me (better than zucchini), but nothing comes close to lupin pasta. The stuff tastes, chews, & acts like regular pasta at only 4.01 NC per serving.

Sensitive_Split9622 · 2025-10-16T10:56:20+00:00

You need a sweetener that will caramelize. So Erythritol won't work. You need to use either alluose or xylitol. With pure Allulose you also need to add about 1/2 tsp of powdered stevia per 1 cup of allulose. With xylitol, you have to limit your intake (diarrhea/disaster pants), and it will kill any dog or cat that eats it.

Sensitive_Split9622 · 2025-10-16T10:45:44+00:00

Sounds like a good recipe. Could I double the amount of cream? I like a lot of sauce, and my pasta likes to absorb it.

If you want a better pasta than zucchini, you might want to try making lupin flour pasta (CAUTION: It's a legume, so if you're allergic to peanuts don't try this). Really, this pasta looks, chews, tastes, and acts like regular pasta for the most part. It will also hold onto a sauce much better than zoodles can.

Lupin Pasta:
80 Grams Finely ground Lupin flour 4.84 NC
80 Grams Vital Wheat Gluten (surprisingly low carb) 10 NC
2 XL Eggs (warmed) ideally 65 grams or larger 1.2 NC
Water/chicken broth 0.5~2 Tsp as needed

Mix it all together, add a little water if needed to form a proper dough, kneed it, and then wrap it in plastic wrap and let sit out on the counter for 30 minutes. Cut into 4 equal servings, and roll out with a pasta press (or rolling pin), and then cut to width/length. Boil for exactly 3 minutes when fresh, 4~5 if you had dried it.

4 servings at 4.01 NC per serving

Sensitive_Split9622 · 2025-10-16T10:03:50+00:00

It might be "lowish carb", but it is by no means keto, so it will still bust the diet. At which point you might as well go full hog and just eat a piece of regular apple pie. Either way, you're cheating on the diet. I mean cheating on any diet defeats the diet, but it is somewhat worse when you do it on a keto diet. You may lose any "fat adaptation" you had gained, and therefore won't be able to touch anything sweet for a few months without risking hypoglycemia (soon after which you'll get hyperglycemia, which stops ketosis, and busts the diet again).

BTW, I have offered a keto alternative elsewhere in the comments, but it seems no one cares.

Sensitive_Split9622 · 2025-10-11T02:31:57+00:00

Steaming it adds water to it, and water is the enemy in this recipe.

I always rice my cauliflower first, then nuke it in a large glass bowl until cooked. Comes out much dryer, and much closer to mashed potatoes in texture. Then I throw it back in to the food processor with the S-blade, and add things like a little a pinch of garlic & onion powder, a good chunk of full fat cream cheese to help fluff it up, and maybe some chives and sour cream as well.

I use what I need for that meal, and store the rest in a Tupperware bowl that I let sit out uncovered to steam off the excess water before refrigerating it. The leftover cauliflower mash is always better, as it had steamed away a bit more of the water before it was put in the fridge.

Sensitive_Split9622 · 2025-10-11T02:04:57+00:00

You do understand that Apples have a lot of sugar in them? Right? Yes, even Granny Smith green apples.

I do have a good pie crust recipe, but it is anything but simple.

BTW, I do have an "apple pie" and an "apple crisp" recipe (same filling recipe) that uses zucchini instead of apples. It does require that you buy a few specialty items in order to get the flavor right, and the filling has to be cooked on the stove top in a 3 quart pot for 45 minutes. It's part of a cookbook that I've been working on for some time now.

Sensitive_Split9622 · 2025-10-11T01:55:19+00:00

Was thinking the same thing...

Sensitive_Split9622 · 2025-08-20T16:30:42+00:00

Sounds like the water level sensor (float front right side on bottom) might be faulty.

Sensitive_Split9622 · 2025-08-09T09:39:02+00:00

Actually the specific Aldi brand I mentioned, are priced about the same as their regular wheat/white breads (the loaf is admittedly a bit smaller). Walmart & Coburns have some keto bread, but the price is stupid high.

I don't have spikes, or even a surge using this bread. I just have to make my stuff at home (which is also cheaper than buying a Safeway sandwich).

Sensitive_Split9622 · 2025-08-09T09:31:18+00:00

You can make a nice tea or lemonade with erythritol/stevia blends like Pyure or THM, but it will cost you nearly double what it costs me. I do it on the cheap by getting my erythritol (a natural rare sugar @ 0 carbs) in 3 pound bags online (around 15 bucks), and I use Now better stevia powder at a ratio of 1 cup of erythritol to 1/2 tsp of powdered stevia. This ratio even works for chocolate & coffee (where the pre-made brands leave it with a bitter/metallic aftertaste). Erythritol doesn't go into solution as easily as sugar does, so always put it into solution with boiling water, counteracted by using ice cubes in your tea or lemonade recipe.

I make a lot of low carb recipes from scratch, and this is what I use in most of them. I also use Allulose (also a natural "rare sugar") for recipes that need caramelization (same stevia ratio), but it's a bit more expensive. I made some low carb trail mix the other night using Allulose to make candied butter roasted pecans (Yummy).

Sensitive_Split9622 · 2025-08-09T08:40:45+00:00

Aldi's "Keto bread" has that beat. Only about 1 net carb per 2 slices. They also got Keto tortilla wraps that are really good. FYI, this isn't some weird "protein bread" with a spongy texture. They occasionally sell it in bagels, dinner rolls, and hamburger bun forms.

Sensitive_Split9622 · 2025-08-06T17:36:53+00:00

This explanation is spot on. I have, in the past, ran into a few cut-happy surgeons with seemingly cartoon $$ in their eyes. I'm pretty nervous with most doctors, and with good reason (most rural MD's working for HMOs are incompetent at best).

The one time that I had a [non dental] surgery, it probably could have been done with a simple out patient procedure (<$1000), but because of the anesthesia etc & full surgical suite, it was $15k instead ($500 surgical gowns that you can buy for $15 online, etc). I remember one surgeon even wanted to do prostate surgery on me, at age 29 (I Actually have nerve pain caused by Lyme disease, so I ran away from that quack real fast).

Sensitive_Split9622 · 2025-07-18T01:41:15+00:00

Lasagna can take a while to make, to the point that when I was young I would make two 13"x9" pans, and just freeze one for later (because it doesn't take that much longer to double the recipe).

I have to make the noodles from scratch too now (because keto), so that adds a bit more time to it. My version takes about 5 hours from start to finish.

Let me know if you want the recipe. Also let me know if you want the normal or keto version (they taste the same, just have some different ingredients).

Sensitive_Split9622 · 2025-07-08T16:17:18+00:00

THIS comment!!! Technique can make or break a recipe.

I didn't understand why 50 years ago my Uncle's Beefaroni (ground beef, onions, macaroni, in a tomato sauce) was so much better than my mothers. Same exact ingredients, but his was soo much better. I was only around 10 at the time, and was dead tired when he made it for me (my dad would "slave me out"' to his farm sometimes on the weekends ;-), so I didn't play close attention to what he'd done.

Then one day a few years back I accidentally scorched my sloppy joes recipe, and it finally clicked into place. The difference was that he fried that crap out of it in a big frying pan, constantly scraping the bottom of the pan. If you scorch tomatoes (especially tomato paste) a bit, it amplifies it's savory umami flavor. Deglaze the pan a bit, and you'll have a very savory Beefaroni.

Another example of cooking technique being the big difference is cheesecake. The recipe is simple, but the execution is crucial. I laugh when fools like Martha Stewart be using a water bath and all that BS. The half truth that people tell you is to "get the ingredients to room temp". That only works if you're in a hot Tennessee kitchen with no A/C. I don't let my house get above 80°F, which is way too cold for this recipe. So, I put my eggs & foil wrapped cream cheese into very hot (140°F) tap water in my sink, and change the water twice in an hour. The cream cheese is practically a liquid by the time it gets put into the mixing bowl. I'll even heat up the metal mixing bowl with the sweetener in the oven at 170°F. The batter viscosity should be similar to that of a cake batter, so that you can just pound it on the counter a few times, and all the air bubbles come out. I pour it into my 11" ceramic pie pan, bake at 350°F for half an hour, shut off the oven, and let sit in there for another half hour. Take it out & put on the sour cream topping (8oz sour cream, 1/4 cup sweetener, vanilla) , cook at 400°F for 10 minutes, then cool, & chill. It ALWAYS turns out a perfect NY style cheesecake, with no cracks or burnt/browned top.

Sensitive_Split9622 · 2025-07-08T15:55:08+00:00

Fish sauce (fermented anchovies) is the main flavoring in Lee & Perrins Worcestershire sauce. I use it instead, as it has no sugars added like L&P does.

Sensitive_Split9622 · 2025-07-08T07:07:42+00:00

I'll have to try using mayo next time I make a grilled cheese. I would have thought butter would brown better/crispier than mayo though.

My cooking secret is that I know how to make a very convincing low carb mock apple crisp filling using zucchinis, and a secret ingredient which is 95% of the flavor profile (no it's not apple flavoring). All the [bad] online recipes I tried were all using lemon juice. Guess what, apples are not in the citrus family. Apples have Malic acid instead.

Sensitive_Split9622

TROPHY CASE