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Rasputin

Just finished a great meal.

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Rasputin
, 06-20-2010 at 22:10 (1139 Views)
The family is out of town for the month, and I would hate to waste a nice chuck roast eating it all by myself, so I invited a friend over to help me consume this delicious dinner.

Sous Vide chuck roast (48 hours at 131 degrees, seasoned with ginger, garlic, butter and beef base), seared and served medium rare.
Green Beans Almondine in a beef cream sauce
Carbquick Cheddar Bay biscuits (2 net grams per biscuit!)
And, for dessert, Protein Peanut Butter Chocolate fudge with a dollop of whipped cream on top


As we sat after the meal, reflecting, my friend commented how different it felt after consuming such a nice big meal without any sugar or starch. Ordinarily, eating a meal that size would have rendered him nearly comatose, but after this one he was just relaxed and sated. Comfortable.

We talked about how much better our lives have been since making this change. Energy levels up all day long, weight lost effortlessly, hunger nonexistent even if you can't get to a meal for some reason. He mentioned his high blood pressure and the fact that he has been on a pill for it for the past 6 years. He hasn't had it checked since February at his last checkup. I bet when he has it checked this week he will be able to taper off the BP medication, too. I will post here when he finds out.

When he came back to jujutsu he was about 20 lbs heavier than he is now, about 7 weeks later. He went from blowing and wheezing halfway through class to having wind all class long.

Made me feel real good.

I am thinking about asking the Y if they would let me have a monthly screening of "Fat Head" there for anyone who wants to sit in. There's a LOT of people here in Baton Rouge who just can't lose weight and desperately need to. It is literally killing them. No hyperbole. It's really not their fault--they are doing what they were told was best for them.

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  1. Rasputin's Avatar
    I toasted up one of the Carbquick biscuits this morning and had my normal cheesy scrambled eggs on top of it. It really did a good job of filling me up--I won't be hungry until dinnertime.
  2. Rasputin's Avatar
    Tonight's dinner was the rest of the leftover sous-vide chuck roast sliced and seared on both sides, with homegrown tomato fresh on the side. Om nom nom.
  3. Kaye's Avatar
    A friend of mine and I were chatting last night. I was telling her that we were going (as a family) low carb this week. She follows a low carb diet for health reasons (a heart attack two years ago at the age of 43 followed by a diagnosis of diabetes nine months later). We were discussing a variety of things and she mentioned carb-quick and how she hasn't tried it yet. She can't locate it where she lives, so will need to order it online.

    She was wondering if you would give it a quick review?
  4. Rasputin's Avatar
    Sure thing.

    First of all, I found that the best way to get your hands on Carbquick is from ww.netrition.com. They have bulk shipping and discount rates under retail, so they are a decent source for many low-carb foods.

    Now, on the the carbquick. I have used it to make the cheddar bay biscuits as seen at Red Lobster, and they really turned out delicious. The second batch I made should have cooked for a little longer, but as I am not a practiced baker I forgive myself for the lack of experience.

    I have also used it to thicken a gravy, and although it worked pretty well, I was not 100% in love with the result. The Carbquick has a noticable odor associated with it; possibly due to the shortening that they add to make it the functional equivalent of Bisquick; I am not entirely sure. I also bought some of the Carbalose flour (Carbquick without any added ingredients), and that seems to smell more neutral. You should be able to craft a workable roux for gravies and stews with it.

    I tried making pancakes with the Carbquick (again, not my specialty) and they were decent, if a different consistency than I was used to. You definitely have to use it often before you get the proportions down correctly. They were best with some natural peanut butter and truvia spread on top of them.

    I am not adventurous enough to try baking a cake with it.

    For most foods, I find myself not feeling the lack of flour, to be honest. However, I have had two years to adjust to it by now. Being able to take ground-up pork skins and Parmesan cheese and make a great crust for frying pork chops and chicken (and fish!) with makes a big difference.

    If you have a favorite flour recipe, and it isn't too much work, let me know and I will try to make some with it.
  5. Kaye's Avatar
    Thanks. She said she appreciated the offer to cook something for her, but she's going ahead and taking the plunge and ordering some.

    Sorry it took a bit to get back with you, our garden is in full bloom and I've been canning.