I like to try a lot of low carb recipes, but man lately I've had some pretty nasty, bad ones.
I know they aren't supposed to taste wonderful, but man alive that's a waste of food.
I've made that "lo-carb ice cream" and chucked that, tonight I want to try Cheeseburger Soup or maybe that Pizza thats crust is made with cheese, or that Maciphony and cheese one, but I'm getting a bit afraid to try these.

So does anyone have any input as to what to watch out for taste wise, I mean heck I want variety, but with some of these dishes, I end up eating the same things.

I think I'm giving up on all lo carb brand foods, I just got a box of cheeter's crackers in cinnamon, and they are just OK. UG.

Jen

I try to stay away from recipes that I wouldn't eat if they weren't low carb. Did that make sense? I mean that if I don't think I'd like the recipe under normal circumstances, just putting the words "Low Carb" in front of it doesn't make it more appealing. And I stay away from anything calling for cauliflower - I just don't like cauliflower. All the cheese in the world won't make me like it. Something about the smell...

I've made low carb ice cream in my ice cream maker and, while it wasn't bad, it just wasn't like the "real thing". But then I made regular Vanilla Supreme ice cream and IT wasn't like the "real thing" either. I think it's missing the additives that the commercial makers put in to make it creamy smooth instead of like frozen cream. Does that make sense?
I will never trust any bread that calls itself low carb. Generally they taste lousy. Personally I can't stand soy flour. A person might just as well eat drywall joint filler.
I have made Mock Mashed Potatoes using cauliflower and I have to say it was pretty good. The secret is in cooking every single vitamin right out of them, draining them until they are just a pulp and adding lots of seasonings and butter. Not bad at all.
I've tried spaghetti squash pretending it was real spaghetti. Well, I was not fooled. It's just stringy squash. Ruth has a recipe using zucchini cut into long shreds that she says is more like real pasta. I'm not sure I believe her though.
One of the few recipes that really does turn out better than the original is low carb cheesecake. I posted a recipe that is to die for. The next time I make it, though, I will cut it immediately into small wedges and freeze them. Even low carb can be HIGH carb if you eat the whole thing within a few days.
For the most part I stick with meat and low carb veggies and really don't try too many commercial products. I've been fooled too many times.

Hey what's that low carb cheesecake recipe? I tried one before, but it had Splenda in it, personally, Splenda is sooo nasty to me, it's like an oil slick in my mouth.

I must say spaghetti squash is pretty good, just butter and some spices .. mm. I adore Cauliflower, but hate those brussel sprouts.I used to make cauliflower soup from scratch, I guess I should begin doing that again, it was soo good.

But I agree, I should too, stay away from those low carb foods, all they are is a big dissapointment so far. I did just order Atkins Brownies (before my revealion!) because I heard they were excellent, I think low carb fake candies are okay in my book, just for a taste once in a while.

But yuck, soy flour IS gross!! I so agree, how can people eat that stuff?? I have two sample protein shakes I've not dared to try yet, they smell good, but taste... whoa...I doubt they will taste as they smell. Bleck. I had a carb solution bar and nearly threw up from that vitamin taste, man I wonder how folks say these are *shutter* good!?

Jenn

Well, here's my take on it--I don't call it whatitis and eat it anyway. HUH? yo ask. Simple--ifsomething sets itself up as mock anything, my expectations are that I will get the taste and texture I expected. case in point, I am a HUGE spaghetti fan, unfortunately, it doesn't like me. I tried the spaghetti squash, but I never in my mind called it spaghetti. My taste buds know the difference afterall! I just hadit figured in my ming thatI'm eating squash and sauce--simple as that. No expectations as to taste, just the plain turth of what it is. I am also not a soy fan, use whey powder to do your baking or for shakes--tastes much better. However, I have a divine pizza recipe that uses soy powder as it's base and it tastes terrific.

What I'm basically saying is, don't be afraid to try something new--if you don't already like one of the ingredients, then don't make it. But also don't set yourself up for not liking it either by getting caught in the trap of calling it one thing when in actuality it is another

Stepping gingerly off soap box now...

PEOPLE DO NOT MAKE THAT CHEESEBURGER SOUP, that is so friggin gross.

The mock Mac and cheese was actually very good!

I also tried turnips cut up like potatos and fried in a bit of butter, they were just okay ... kinda like po's but not really.

Jenn

Wow, I LOVE the Cheeseburger Soup and make lots of spice variations,(Italian, Mexican, Moroccan). It is very satisfying and really helps me when I need something filling.

By the way YENTL, most of the recipes posted here are posted by members, and we are FRIENDS here...and don't trash each other's cooking.

I know you'll take it easy in your future culinary reviews.

OK?

dottie

good advice Dottie!

i loved that cheeseburger soup! almost as much as the gal who posted it!

Now I can't wait to post my sauerkraut soup....guaranteed to stink up the whole joint.

p.u.

peach

Good advice, Dottie. Everyone has different tastes. I love the cheeseburger soup too.
And then there's the beef and cabbage - folks either hate it or love it! With sour cream and hot sauce, yum!

Hi Jenn & Welcome !!! These chicks are absolutely wonderful, opinionated and extremely knowledgeable !!! You've found a terrific group!

Hey, I absolute love the person that posted the cheeseburger soup - and then I like the soup too!!!

And Peachie, I love saurkraut and am anxiously awaiting the soup recipe!!

I think the bottom line is that in adjusting to any new way of eating - we may be using substitutions in some cases - and our taste buds need to adjust. We've been conditioned to the tastes of mashed potatoes, pasta, etc.. Of course I'd rather have real maccaroni pasta instead of phony roni (or whatever it's called) - real mashed taters instead of the mashed cauliflower and my taste buds have been accustomed to those tastes. The real thing so to speak. But I'm giving this time. I understand that there are going to be changes. But my end goal is important enough to me that I will deal with my learned behavior and learned tastes to give this a shot.

The great thing about this woe is - if I don't care for the substitutes - there is so much great LC food out there to enjoy I don't have to compromise!! Steak & salad ~ Shrimp/fish & veggies - chicken & whatever - summer sausage-cheese & salad - AND MY ALL TIME PERSONAL FAVORITE (available also thru most delivery spots ) WINGS & SALAD!!!!!!!!!!

We just need to experiment and give our taste buds some time to re adjust. I wish you the best of luck Jenn and looking forward to getting to know you!

Love you Deb!!!!

love you all.. but i'm STILL NOT COOKING A DAMN THING!!!!! no matter who posts the recipe!!!

there. i've said it.

Jiff........

Ruth I forgot all about the beef and cabbage recipe!! I really liked that one.

And you know what I'm having for lunch today..........cheeseburger soup! All this talk about cheeseburger soup made me start craving some.

Remember the Bartles and James commercial where it always ended with the one guy saying......"and, thanks for your support."

ditto!!

Debbie