 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / March 2006pulled my pork!!
opps im female! Ok there is a place in Newburgh, NY called the barnstormer. It has the best pulled pork North Carolina style, also dirt cheap !! The vinegar, and slaw ontop is tangy and sweet, so before the low carb days when we used to hike we would pig out here. Now obviously there is sugar in that vinegar, so I made my own. I used splenda and let me tell you it sucked!!!! It just tasted very funky. I could not eat it. How do you cook with this stuff???? > opps im female! Ok there is a place in Newburgh, NY called the > barnstormer. It has the best pulled pork North Carolina style, also [quoted text clipped - 3 lines] > splenda and let me tell you it sucked!!!! It just tasted very funky. > I could not eat it. How do you cook with this stuff???? I don't. Splenda is awful to cook with or use in baking. Sometimes we have to do without some foods we ate before. > > opps im female! Ok there is a place in Newburgh, NY called the > > barnstormer. It has the best pulled pork North Carolina style, also [quoted text clipped - 3 lines] > > splenda and let me tell you it sucked!!!! It just tasted very funky. > > I could not eat it. How do you cook with this stuff???? What's pulled pork (and why does it sound slightly obscene :-)?  SignatureSaffire 205/133/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 *** This post originated in alt.support.diet.low-carb -- its appearance in any other forum is deceptive and unauthorized. *** http://bbq.about.com/cs/porkpulled/a/aa080400a.htm f first off a google > http://bbq.about.com/cs/porkpulled/a/aa080400a.htm f > > first off a google Thanks! SignatureSaffire 205/133/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 *** This post originated in alt.support.diet.low-carb -- its appearance in any other forum is deceptive and unauthorized. *** :: <catskills@monmouth.com> wrote in message :: news:1142197776.610907.308480@z34g2000cwc.googlegroups.com... [quoted text clipped - 9 lines] :: I don't. Splenda is awful to cook with or use in baking. Sometimes :: we have to do without some foods we ate before. That's not my experience at all. Perhaps, perhaps, it has something to do with the person and/or the recipe. > :: <catskills@monmouth.com> wrote in message > :: news:1142197776.610907.308480@z34g2000cwc.googlegroups.com... [quoted text clipped - 12 lines] > That's not my experience at all. Perhaps, perhaps, it has something to do > with the person and/or the recipe. Splenda is a YMMV sweetener unfortunately. I say "unfortunately" because they're switching to it in all sorts of products. Davinci syrups is one example. It takes twice as much with Splenda to get the same level of sweetness as it did when it was aspartame sweetened for me. For some reason it's a complete no-go with cocoa or unsweetened baking chocolate. It's quite nasty in those combinations. I keep it around for friends (some say for them "It tastes just like sugar", while for me it's not even close) but use Equal myself. My husband also says that Splenda isn't very sweet to him either. YMMV. Carmen > > :: <catskills@monmouth.com> wrote in message news:1142197776.610907.308480@z34g2000cwc.googlegroups.com... > > ::: opps im female! Ok there is a place in Newburgh, NY called the > > ::: barnstormer. It has the best pulled pork North Carolina style, also [quoted text clipped - 22 lines] > > Carmen My mother can't stand Splenda either, but I love it, as does the other non-diabetics in the house. SignatureSuzi A1c 6.4 T2 DX 10/2002 Glucophage 2 x 1000mg Lipitor 20mg (3 days a week), Enalapril 20mg 30 minutes walks 7 days a week :: Roger Zoul wrote: ::: J. S. Ardman wrote: [quoted text clipped - 25 lines] :: Equal myself. My husband also says that Splenda isn't very sweet to :: him either. YMMV. Do you think it might be the fillers in the bulk stuff,then? I use Sweetzfree only nowadays and never have any problems. BTW, good to see you posting. How is school? > Do you think it might be the fillers in the bulk stuff,then? I use > Sweetzfree only nowadays and never have any problems. That almost makes sense to me. Except... well, if you're talking packets, it's the same filler in both Equal and Splenda. I'd think if you liked one and didn't like the other, it wouldn't be the filler. But...Splenda has been pushed in the real bulky variety, where you can measure it like sugar. That might taste much more of the fillers to those who dislike the filler. I have a bag of this stuff, for the time when it turns out to be useful in a recipe, but I've never actually used it. I too use Sweetzfree. When I make a recipe with it, it tastes identical to sugar. Sometimes, I have to make chanegs in the recipe... like making pickles, having lost the bulk of the sugar, I have to add some water to get enough liquid to cover the veggies. But... if I can up a regular batch and a diet batch, they taste identical to me. So much so that I don't see any reaosn to make the regular kind anymore as everyone likes the diet version. The only problem I've ever had with Sweetzfree is it's real easy to accidentally use too much since I am often measuring it by the drop. I use it for all my cooking and such. I have a bottle that is over a year old that is still half full. I use a generic version of Equal from Aldi's for beverages, which is why the Sweetzfree has lasted so long. Because it's a heck of a lot cheaper than Splenda - and the carb in packets is low enough that I don't worry about it much. I drink maybe 3-4 cups of coffee per day and am simply not stressing over that few carbs, myself. Come to think of it, I probably also don't use much just cause I don't cook many things that require sweetener, at least not for myself. I've just... lost the taste for sweet. Stuff like the cole slaw recipe I posted... takes so little Sweetzfree to replace the sugar. I used to make Lynne's chocolate relatively often, and have made it with either Equal or Splenda just fine, but... then I discovered Lindt's 85% cocoa bars... made with sugar, but so little that it's relatively low-carb. I didn't care for them at first, but I've gradually developed a taste for dark chocolate. Most of the sweet things I bake are for my husband, who does not low-carb, so I can go cheaper than aspartame even and use actual sugar. :: Roger Zoul wrote: :: [quoted text clipped - 5 lines] :: if you liked one and didn't like the other, it wouldn't be the :: filler. I have found that at times I can, by accident almost, get some of the filler on my tongue. It's nasty. :: But...Splenda has been pushed in the real bulky variety, where you :: can measure it like sugar. That might taste much more of the :: fillers to those who dislike the filler. I have a bag of this :: stuff, for the time when it turns out to be useful in a recipe, but :: I've never actually used it. Yeah, I do too, but it sits there unused. I don't bake much. I use Sweetners mainly for coffee/tea and my protein/sour cream pudding which people here seem to think is the grossest thing on the planet :) :: I too use Sweetzfree. When I make a recipe with it, it tastes :: identical to sugar. Sometimes, I have to make chanegs in the [quoted text clipped - 3 lines] :: identical to me. So much so that I don't see any reaosn to make the :: regular kind anymore as everyone likes the diet version. I make cheesecake around the holidays. In fact, this year, I made two. I took them to parties and put them out without any warning (should I not do this?). Both times, cheesecake lovers were very pleased, even after I told them it had no sugar. :: The only problem I've ever had with Sweetzfree is it's real easy to :: accidentally use too much since I am often measuring it by the drop. Yes, that is a problem. I frequently use too much in coffee/tea and my protein pudding. :: I use it for all my cooking and such. I have a bottle that is over a :: year old that is still half full. I stockpile the stuff thinking that my source will one day dry up and I'll be forced to use the stuff with carbs. Believe it or not, I'd rather get 4 to 5 carbs someplace else. :: I use a generic version of Equal from Aldi's for beverages, which is :: why the Sweetzfree has lasted so long. Because it's a heck of a lot :: cheaper than Splenda - and the carb in packets is low enough that I :: don't worry about it much. I drink maybe 3-4 cups of coffee per day :: and am simply not stressing over that few carbs, myself. I don't stress if I use Sweetzfree! :) :: Come to think of it, I probably also don't use much just cause I :: don't cook many things that require sweetener, at least not for :: myself. I've just... lost the taste for sweet. Stuff like the cole :: slaw recipe I posted... takes so little Sweetzfree to replace the :: sugar. I use the bulk stuff in dry rubs for ribs. That's one place where the liquid doesn't seem to work. :) :: I used to make Lynne's chocolate relatively often, and have made it :: with either Equal or Splenda just fine, but... I need to try this. then I discovered :: Lindt's 85% cocoa bars... made with sugar, but so little that it's :: relatively low-carb. I didn't care for them at first, but I've :: gradually developed a taste for dark chocolate. Well, I can now eat unsweetened Baker's chocolate. I still like sweet, though, but I now also like bitter more. One of my problems is that I like most stuff ;) :: Most of the sweet things I bake are for my husband, who does not :: low-carb, so I can go cheaper than aspartame even and use actual :: sugar. > Yeah, I do too, but it sits there unused. I don't bake much. I use > Sweetners mainly for coffee/tea and my protein/sour cream pudding which > people here seem to think is the grossest thing on the planet :) OK, I Googled this newsgroup for "protein sour cream pudding Roger recipe" and found this: http://groups.google.com/group/alt.support.diet.low-carb/msg/7166c42e70cf67d5 I think it sounds good. I use an unflavored protein powder, so I'd need to add cocoa. Gonna give it a try. I also think... it'd be good to use the unflavored protein powder, sour cream, and one of the ridiculous number of bottles of DaVinci syrup in my kitchen... :: Roger Zoul wrote: :: [quoted text clipped - 5 lines] :: OK, I Googled this newsgroup for "protein sour cream pudding Roger :: recipe" and found this: http://groups.google.com/group/alt.support.diet.low-carb/msg/7166c42e70cf67d5 :: I think it sounds good. I use an unflavored protein powder, so I'd :: need to add cocoa. Gonna give it a try. :: :: I also think... it'd be good to use the unflavored protein powder, :: sour cream, and one of the ridiculous number of bottles of DaVinci :: syrup in my kitchen... Please let me know what you think however you make yours. Everyone else thinks it sounds yucky. I don't do Davinci since it has stuff that becomes (or is) MSG. NO MSG for me. My husband > also says that Splenda isn't very sweet to him either. YMMV. That's what my family says. It's not sweet to their taste buds. I use it in coffee, that's about it. >> opps im female! Ok there is a place in Newburgh, NY called the >> barnstormer. It has the best pulled pork North Carolina style, also [quoted text clipped - 6 lines] > I don't. Splenda is awful to cook with or use in baking. Sometimes we > have to do without some foods we ate before. The wife and I think Splenda is great. We've been using it for 10yrs (I think, had to first buy it in Canada) and now we find real sugar to be sickenly sweet. I make everything from BBQ sauces to chocolate covered almonds with the stuff. So far the only thing I didn't like Splenda in was one of the pops, a Coke product I think was. Maybe the quantity of Splenda you use on the slaw needs a slight adjustment. I use Splenda in the same amounts as I would use sugar.YMMV The only thing we use real sugar for now-a-days is Hummingbirds food (3 to1, NO food coloring) SignatureJoe W T2 Nov '05 30mg Actos, 3gr(1/2 tsp or 500mg pill) Cinnamon, Diet(>100 carbs) & 30 minute walk(everyday) & BowFlex 3x/week *****Diabetes, be proactive, not reactive.***** > The vinegar, and slaw ontop is tangy and sweet, so > before the low carb days when we used to hike we would pig out here. > Now obviously there is sugar in that vinegar, so I made my own. I used > splenda and let me tell you it sucked!!!! It just tasted very funky. > I could not eat it. How do you cook with this stuff???? I substitute Splenda (usually Sweetzfree) directly for sugar in any "normal" recipe with no problem. What type of vinegar did you use? If you just mixed say plain distilled white vinegar with Splenda, I can't imagine it'd be very good. I suspect the problem was your recipe and it'd be just as nasty with sugar as it was with Splenda. If the recipe is good with sugar, it'll be just as good with Splenda. I don't have a good pulled pork recipe, but here's a good recipe for the cole slaw: 8 cups cabbage (about 1 head), chopped very fine 1 medium carrot, shredded into very thin peels 2 TB minced, dried onion flakes 1/3 cup granulated sugar (or equivalent sweetener) 1/2 tsp salt 1/8 tsp pepper (freshly ground is best) 1/2 cup milk (or replace with 1/4 cup heavy cream and 1/4 cup water) 1/2 cup mayonnaise 1 1/2 TB distilled white vinegar 2 1/2 TB lemon juice Mix everything except veggies in a large bowl. Add veggies and toss. Refrigerate for an hour or more before serving to meld flavors. I have a book of LC recipes, written by a guy who now lives in Charlotte, NC. In there is a recipe for Eastern Carolina BBQ, though I haven't tried it. I have been quite impressed with almost all of the recipes I have tried in the book. I will try to remember to copy the recipe and post it here. It is a vinegar based BBQ. If you aren't familiar with the area, the BBQ recipes change between the costal, southerm and central parts of the state. By its name I would guess it is more coastal oriented. I forget what is different in the BBQ favored in the different regions, but I do recall that they are different. thnaks for the nice recipe, I used white vinager or cider I dont remember but it must of been the way i used the splenda . make a dry rub, using Black Pepper, Garlic Salt, Paprika, Red Pepper, Splenda, Celery seed.. Rub it on the Pork Butt, Place in Over at 220 for 6 to 8 hours ... you will love it >opps im female! Ok there is a place in Newburgh, NY called the >barnstormer. It has the best pulled pork North Carolina style, also [quoted text clipped - 3 lines] >splenda and let me tell you it sucked!!!! It just tasted very funky. >I could not eat it. How do you cook with this stuff???? |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.