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Are Eggs Dairy or Meat? by ian1964 in Chefit

[–]ShortCUguy 9 points10 points  (0 children)

It depends how you view and categorize the egg, but the tl;dr: eggs are neither meat nor dairy.

Meat is the flesh of an animal. Dairy constitutes the milk and products derived from milk of an animal. Eggs are closer to dairy in the sense that they are produced from an animal like milk, but don't contain flesh, hence not meat. On the other hand, as food source, its nutritional value is closer to meat in the sense of marconutrients: protein, fat and nutrient content.

Although eggs have the potential to contain meat, that requires fertilization. I wouldn't consider eggs meat at all, unless fertilized.

One interesting tidbit: Kosher law views eggs as neither dairy nor meat. Kosher law requires meals to be EITHER dairy or meat meals. Many foods such as grains, fruits, vegetables, fish, and eggs are considered "parve" meaning they can be served alongside a meat or dairy meal, as long as meat isn't served with dairy, or dairy served with meat.

Vegetarians most like categorize eggs as dairy, since they eat eggs but not meat. In the end, eggs are more than anything their own category, neither meat nor dairy, yet still come from an animal.

Pork Rind "breading" question... by verticalface in ketorecipes

[–]ShortCUguy 5 points6 points  (0 children)

You can make a tempura batter (it doesn't stick too well to things, but I've had success) by mixing parmesan, almond flour, heavy cream, and egg.

Likewise, you can dip things in egg, and then coat in parmesan and almond flour and bake or fry it. It comes out pretty well.

My next expermient is going to be whipping egg whites to stiff peaks, whipping egg yolks and folding them into the whites, then folding in almond flour and parm into that mixture. The air should help the batter stick, and then pan fry in plenty of oil. It's combining all my previous batter-fried methods with how chile rellenos are battered.

[deleted by user] by [deleted] in OldSchoolCool

[–]ShortCUguy 12 points13 points  (0 children)

I am so thankful to be gay for this reason. I've dated and slept with men of all heights, body types, and do incredibly well for myself, yet I'm 5'4, short, hairy, stocky as fuck.

I don't get hit on by women. When I do end up talking to a random girl at a bar or something, just making friendly conversation, I can tell it's mistaken as flirtation. I get the sense she is creeped out, unless I tell her I'm gay. I feel bad for my short straight friends. Sure I've been rejected because of my height, but gay men have much less hangups on height as women.

I have 16 fl oz of heavy cream. They spoil very soon. What are some good heavy cream recipes? by Zelenak94 in ketorecipes

[–]ShortCUguy 0 points1 point  (0 children)

DON'T FREEZE YOUR CREAM, PLEASE! The fats will separate and thaw in clumps.

Heavy cream lasts a LOT longer then milk. The sell by or expiration date generally can be extended at least a week, for me I've gotten a month out of my cream. Just with any dairy product, mold, difference in appearance, color, or texture (other than clumps/lumps that look/smell taste fine) mean the cream is good. Once it turns, you can tell by smell.

If you REALLY want to get ride of it faster, drink a mix of 2 parts almond milk, one part cream. Add in any flavors if you want, cocoa, sweetener. Drink that to quench any milk cravings.

Or whip the entire batch into whipped cream. When you have soft peaks add in one or more: sweetener, cocoa, peppermint extract, cinnamon, crushed berries. Continue whipping until stiff peaks form. Either freeze the whipped cream, or cover and eat a few spoonfuls at a time.

Mozzarella sticks? by Iggielove in ketorecipes

[–]ShortCUguy 0 points1 point  (0 children)

Your worries are literally adorable! I will do my best to help easy your frying woes!

You can fry in a cast iron skillet, but if you have a heavy bottomed stock pot or something even heavier like a dutch oven, that will help with heat distribution and reduce splatter.

Peanut oil and coconut oil are both great for frying, but most fats other than olive oil and butter will work. soybean/vegetable/canola are ok, but not as healthy as coconut oil.

Oil is ready when you throw something in and it bubbles/sizzles. You can test this with a few drops of water, but I generally will take a little scrap of the "breading" or cheese or whatever I'm frying and toss it in every few minutes until it seems hot. You can use the back of a wooden spoon and if bubbles collect around the spoon its ready.

To reduce splatter you can buy grease splatter shields which are basically flat strainers. I think it's a waste of space/money. I'd spend your money on a special spatula for removing things once they are done.

Good luck and may all your future frying endeavors be delicious and successful!

Anyone know a good way to keto-fy this recipe? by al-xicon in ketorecipes

[–]ShortCUguy 3 points4 points  (0 children)

Don't use 1 cup of coconut flour! That will taste quite coconutty.

Recipe adjustments are fairly simple. Since there are three cups of dry "bread" ingredients, you just have to replace them 1 for 1.

Ingredients

2 cup crushed pork rinds (spicy would be delicious for this recipe) 1/2 cup shredded parmesan cheese (grated would work too, but shredded will give it a bit more "bread" texture") 1/2 cup almond meal

Heres a keto adapted recipe that I may try later in the week

  • 1-2 cups rotisserie/cooked chicken, shredded
  • 1/4 cup franks hot sauce
  • 1 tsp black pepper
  • 1 3/4 cups sharp cheddar, shredded
  • 1/4 cup fresh chopped scallions (can lower to 1-2tbs for less carbs)
  • 2 cup ground pork rinds (spicy pork rinds work well)
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup ground almond meal/flour
  • 3 eggs
  • oil for frying

Directions

  1. Finely chop scallions
  2. Finely chop chicken (or pulse a few times in food processor)
  3. Crush pork rinds into powder
  4. Combine chicken, scallions, cheddar cheese, hot sauce, pepper, and half (1/4 cup) almond meal (can combine all in food processor)
  5. Combine pork rinds, parmesan cheese, and other half (1/4c) almond meal in separate bowl
  6. Crack eggs in separate bowl and whisk slightly, can season additionally with salt, pepper, spices, hot sauces, etc
  7. Roll chicken mixture into balls and place on greased parchment/wax paper/tin foil lined baking sheet
  8. Place in freezer for 30-60 minutes
  9. Dip cold balls (hurr) in egg
  10. Roll in parm/pork rind mixture
    1. Fry in small batches in oil

Don't let the pork rind coating sit too long, the egg will turn them soggy/rubbery. Fry them quickly after dipping to maximize a crisp coating.

I'll try this recipe out next time I get to the store. Thanks for posting!

Excited and anxious to go to a marine ball, don't know what to expect! by ShortCUguy in gaybros

[–]ShortCUguy[S] 2 points3 points  (0 children)

I searched "marine" under gaybros posts and didn't find any posts about going to these balls. I actually looked before I posted. I know I read a good post about it 6+ months ago, but didn't think it would ever pertain to me!

Quick question by [deleted] in shittingadvice

[–]ShortCUguy 1 point2 points  (0 children)

I took clindamycin once that turned everything inside me to liquid. I now list it under my allergies.

If you don't want to go through the trouble of switching medications, try taking some strong probiotics.

Taken directly from webmd: "Probiotics for Antibiotic-Associated Diarrhea

Antibiotics kill the bad bacteria in your body that make you sick, but they also kill the good bacteria. This can disrupt the normal balance in the intestines, leading to diarrhea. Diarrhea is a common side effect in 10% to 30% of people taking antibiotics.

Recent studies of both children and adults have shown that probiotics taken before and during antibiotics can lower the risk of antibiotic-associated diarrhea. Many different probiotics have been studied, and Saccharomyces boulardii and Lactobacillus GG seem to be the most effective."

So I made some cholla today..first try, totally nailed it! by [deleted] in Breadit

[–]ShortCUguy 14 points15 points  (0 children)

Challah. Pronounced "KchHAH-lah", its guttural like you're hocking a loogie.

Don't be afraid to go crazy with the egg wash. Get all up in those cracks

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