While being on low carb certainly helps one’s immune system, it does not necessarily preempt life from intruding on one’s plans. I have been waylay-ed with a sinus infection recently, which was probably passed more than likely from my wife. It has driven me indoors and back into the kitchen to retry some recipes and attempt some new ones. I was in no condition to want to have the camera on me at the time, but I discovered a few things over the weekend:
- I tried Jimmy Akin’s suggestion on my low carb Chinese Orange Chicken. That was to use orange extract in place of the diet orange soda, which can be difficult to find. I had actually planned to make the original version, but my supply of sucralose-sweetened orange soda was gone at Hy-Vee. Jimmy’s suggestion was to use orange extract instead, so I made the recipe with diet cola instead and added the tsp of Orange Extract. The end product was extremely close to the original, and I liked it. I am using the left-over sauce as a delicious salad dressing.
- My attempt at low carb baking, i.e. Christmas cut-out cookies, failed. The pieces of the recipe perhaps were probably not too bad on their own. The end product just would never pass the muster to be put on a video. The low carb sugar cookie recipe was overly sweet with Splenda, and the icing was too runny. For a guy without much desire for cookies, troubleshooting why it didn’t work has no appeal for me at the moment.
- I did also try Jimmy Akin’s hash browns, and they were pretty good. I had them plain (just seasoned) and a second time with onions, peppers, and melted cheese. I think the latter method was better, and was pretty analogous to the original.
- Finally, I tried a new method to cooking Turkey. I had got a 20-pound bird at a fantastic price (thirty-something cents a pound), but rather than cook it the same old America’s Test Kitchen way (circa-2008), I attempted their new slow roast method circa 2010. I am pretty happy with the results, but I did have to part out the turkey myself. That is a chore for a guy with out the right equipment (heavy duty kitchen shears and a cleaver). The results were pretty good as was the gravy made with low carb rue (Carbquik) and 3 cups of juices. I prefer this method than the former Xanthan gum method.
My daughter took over being in front of the camera responsibilities again and perhaps permanently for all seafood-related recipes. She made a delicious low carb shrimp Scampi.