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Started By
Message
re: PuttaDaForkDown v2.0
Posted on 5/23/16 at 8:38 am to Doldil
Posted on 5/23/16 at 8:38 am to Doldil
They have flax wraps that you can use to make a decent pizza if you need a fix.
I use Rao's, I find some good pepperoni, Italian sausage, add black olive, diced bell pepper, and crushed red pepper.
400° for 10 minutes, fold it in half, eat it like a calzone.
The Rao's marinara is unreal.
I use Rao's, I find some good pepperoni, Italian sausage, add black olive, diced bell pepper, and crushed red pepper.
400° for 10 minutes, fold it in half, eat it like a calzone.
The Rao's marinara is unreal.
3
Posted on 5/23/16 at 8:40 am to BRgetthenet
I need to do this. I want pizza in a bad way.
Posted on 5/23/16 at 8:45 am to BRgetthenet
I just make my dough with almond meal, 3/4 cup of mozzarella + cheddar, 1 egg and 2 tbsp of cream cheese. It's really freaking good and takes like 10 minutes to mix it all together. 10 min in the oven then top it (I bought the Rao's pizza sauce this weekend).
Posted on 5/23/16 at 8:47 am to Doldil
I've never tried one of those types of crusts.
Gotta be a lot of calories, huh?
They sound good though. How can anything with all those ingredients be bad?
Gotta be a lot of calories, huh?
They sound good though. How can anything with all those ingredients be bad?
Posted on 5/23/16 at 8:50 am to BRgetthenet
I have been wanting to make a cauliflower crust pizza, but haven't taken the time to look it up or do it.
Posted on 5/23/16 at 9:09 am to BRgetthenet
break down of the pizza...
383 calories per slice (4 slices in all)
4g net carbs (7 carbs 3 fiber)
21g protein
32g fat
I typically eat 2 slices and save the rest for lunch the next day.
383 calories per slice (4 slices in all)
4g net carbs (7 carbs 3 fiber)
21g protein
32g fat
I typically eat 2 slices and save the rest for lunch the next day.
Posted on 5/23/16 at 9:13 am to BRgetthenet
quote:specifically the tomato basil variety. Best of the ones I've tried (marina, tomato basil, roasted garlic, arrabiata)
The Rao's marinara is unreal.
Posted on 5/23/16 at 9:16 am to busbeepbeep
So here we go again. I've been low carbing for about 3 weeks now. Going pretty good. Not craving the junk so much this time.
My main concern right now is getting more veggies in my diet as I hate them. Vile weeds.
SW:318 CW:301 GW:190
Seems like the water weight is all gone now and the loss has slowed down, but that was to be expected.
Good luck everyone.
My main concern right now is getting more veggies in my diet as I hate them. Vile weeds.
SW:318 CW:301 GW:190
Seems like the water weight is all gone now and the loss has slowed down, but that was to be expected.
Good luck everyone.
Posted on 5/23/16 at 9:21 am to heatom2
198/150/149
My goal was to get below 150 by my 42nd birthday which is Saturday. Lets see if I can drop one more pound this week.
My goal was to get below 150 by my 42nd birthday which is Saturday. Lets see if I can drop one more pound this week.
Posted on 5/23/16 at 9:28 am to Hulkklogan
I am super lazy so I sautéed onions peppers and Italian sausage/Canadian bacon/hamburger meat in a skillet. Added low carb sauce mushrooms and black olives. Poured it into a 9×13 pan and topped with mozarella. Didn't say a word to hubs about it being low carb. Called it pizza casserole. It was delicious and helps tremendously with pizza cravings.
Posted on 5/23/16 at 9:58 am to busbeepbeep
These look awesome. 
Kind of got lost at the bottom of the page:
Kind of got lost at the bottom of the page:
Posted on 5/23/16 at 10:15 am to BRgetthenet
quote:thanks baw
These look awesome.
Kind of got lost at the bottom of the page:
The cracklin was a side dish. We also #gainzed a whole lamb for my buddy's b-day party. Solid low carb eats. Though I carbed up Sunday by eating at Shaya and eating a quarter of a Central muffaletta.
short vid of rotisserie setup
Cracklin progression pic (nipple pic)
Shaya Meal. that pita tho
This post was edited on 5/23/16 at 10:39 am
Posted on 5/23/16 at 10:51 am to busbeepbeep
damn I am jealous 
:cheers:
:cheers:Posted on 5/23/16 at 10:54 am to busbeepbeep
I thought cracklin was just pork skin? That looks like pork nuggets? Either way I'd eat the hell out of it, just curious though, because those chunks look like they've got a good bit of meat on 'em?
Either way I'd eat the hell out of it, just curious though, because those chunks look like they've got a good bit of meat on 'em?Posted on 5/23/16 at 10:55 am to Doldil
The ones at Ronnies on Florida Blvd have meat on them like that.
Posted on 5/23/16 at 10:57 am to madamsquirrel
I'm an Alabama native, you're speaking gibberish to me
Posted on 5/23/16 at 11:48 am to Doldil
quote:
I thought cracklin was just pork skin
No baw.
The best cracklin have fat and meat attached to the skin. Especially the fat.
Posted on 5/23/16 at 11:56 am to busbeepbeep
What oil and temp are you frying that cracklin on? And where did you get the belly from?
looks awesome
looks awesome
Posted on 5/23/16 at 12:20 pm to Doldil
quote:
I thought cracklin was just pork skin? That looks like pork nuggets? Either way I'd eat the hell out of it, just curious though, because those chunks look like they've got a good bit of meat on 'em?
If it's just skin, I call it a pork rind or pork skin.
It's gotta have meat to be cracklin. This is made using pork belly, so all the chunks have varying levels of skin/fat/meat.
Posted on 5/23/16 at 12:23 pm to GynoSandberg
quote:you can see this thread for more details
What oil and temp are you frying that cracklin on? And where did you get the belly from?
belly from restaurant depot. $2.01/lb. Box had 23 lbs, 2 slabs. Cooked the larger slab and left the other in freezer.
Heated lard to 250F. Cooked 40-45 min. Took out and rested for 10 min
Got oil up to 400F. Dropped pork back in for about a minute. Took out, seasoned, ate.
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