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Ketologie Shakes Review | Best Keto Shake on the Market
For a while now, I’ve been seeing the Ketologie shakes around Instagram and I’ll be honest — I printed it off as something that wasn’t for me. I’m not typically a individual that consumes shakes — I like to eat my calories. But, I recently received a sachet of the strawberry flavor in…
The article Ketologie Shakes Review | Best Keto Shake on the Market appeared first on No Bun Please.
ACCESSORIES
Why you should buy a Masterbuilt Electric Smoker
Several years ago, I received a Masterbuilt Electric Smoker to review after tweeting our 10-year-old Masterbuilt propane gas smoker died.
I was trying to find the best electric smoker out there. After doing some research I decided to look at Masterbuilt Electric Smokers and was excited to get one to test .
Why is Masterbuilt Electric Smoker the best electric smoker?
● You don't need to worry about it running out of propane in the middle of cooking with an electric smoker.
● It is simple to get a correct and steady temperature with the Masterbuilt Electric Smoker using its push-button digital time temperature and time control panel.
● The thermostat on your electric smoker shows the temperature so you don't have to guess. And the built-in meat probe of Masterbuilt displays the internal temperature of the food that you're smoking.
● Masterbuilt Electric Smokers are"oven style" electric smokers with a door and racks that easily slide out. It's so much easier to remove food using a type of gas smoker than from this sort of smoker.
● I believe electric smokers tend to be safer because gasoline smokers have an open flame. Every time we used the propane gas smoker, I was sure we were going to burn the deck down. And I did not like having an open fire around the children and dog.
● The Masterbuilt 30 Electric Smoker has a window so you can see how you are cooking is going without opening the door and letting all that great smoke out. (Not all Masterbuilt Electric Smokers have windows.)
Placing the 1/4 cup of wood smoker pellets at the side loader was simple to do, too. (You want to put in pellets every four hours or so.) I enjoyed not having to soak chips, which helped cut down homework time.
I loved that I could look through the window to check on the ribs. (Worth paying the extra money for the window in my opinion!)
It was easy to remove the ribs when I had to wrap them.
Getting an electric smoker stand makes cooking with your electric smoker even easier! It's not necessary to stoop down to get ribs off that bottom rack or getting on your knees.
The true test of this Masterbuilt 30 Electric Smoker (besides cooking -- the ribs were FANTASTIC) was cleanup. The manual says not to use any cleaning products on the smoker interior.
Instead, I sprayed, and filled a bottle with water and vinegar down the unit and inside the door.
I washed them in warm soapy water from the kitchen sink and removed water pan and the racks.
You may want to spray the racks a high heat grilling cooking spray to make cleanup even easier.
Pellets and other electric smoker accessories
After doing some research, my husband, Paul, learned that before using it, you must season your smoker. That means to make sure to purchase some wood pellets (not chips) when you purchase your Masterbuilt Electric Smoker.
I ordered BBQrs Delight Wood Smoking Pellets Super Smoker Variety Value Pack. It contains the pellets of one pound bags of Pecan, Hickory, Mesquite, Cherry, Apple and Jack Daniel.
If you already know you like to smoke with a particular type of wood, you might choose to buy larger bags of wood pellets for the best price for example 20 pound bags of Camp Chef Bag of Premium Hardwood Hickory Pellets for Smoker.
I also ordered an Unicook Heavy Duty Square Electric Smoker Cover for my smoker. A cover will prolong your electric smoker's life.
Do not forget additional long grilling tongs and heat resistant silicone gloves, too! (I use AYL Silicone Cooking Gloves, which makes it much easier to remove larger foods such as racks of ribs and turkeys from your electric smoker.)
Amzn_assoc_tracking_id ="thmacoonadi02-20"; amzn_assoc_ad_mode ="manual"; amzn_assoc_ad_type ="smart"; amzn_assoc_marketplace ="amazon"; amzn_assoc_region ="US"; amzn_assoc_design ="enhanced_links"; amzn_assoc_asins ="B01F8VGOK0"; amzn_assoc_placement ="adunit"; amzn_assoc_linkid ="2a1bdf3e2762d2715b96cde9955660dc";Masterbuilt Electric Smokers -- which one to pick?
Since originally writing this post in 2010, a number of new Masterbuilt Electric Smokers have come on the market.
Masterbuilt 20070910 30" Black Electric Digital Smoker, Top Controller -- no window, Terrific price
Masterbuilt 20075315 Front Controller 40" Electric Smoker with Viewing Window and RF Remote Control -- if you smoke large amounts of food, look into getting a Masterbuilt 40" Electric Smoker
Check the reviews of Masterbuilt electric smokers so that you can determine which one is ideal for your needs.
A meeting with Masterbuilt
Throughout his study, Paul read that there were some issues with the electric models in regards to getting power that is sufficient and smoke. Consumers were having problems with the heating element too. So I requested a short email interview with Masterbuilt to answer those questions.
: From the online reviews of the Masterbuilt electric smoker, I've noticed that people have a difficult time getting enough smoke. What are your best tips for getting"great smoke"?
Masterbuilt: You will achieve best results by not soaking your chips at the electric smoker.
TMC: I'm seeing online complaints about the heating element failing after a year of use. Is it true that there's no replacement part for it in version? If you've got a unit with a heating element, what should you do?
Masterbuilt: We have redesigned the smoker in 2010 to permit the heating element to be replaced, if need be. For customers with versions that are older, we will need to work with the client to replace element and the box.
TMC: What type of warranty does the smoker have?
TMC: I've read that some people have issues with the unit getting enough power and that you shouldn't use an extension cable with the electric smoker - is that correct?
Masterbuilt: Yes, when you use an extension cable, clients may see a drop in amps. Our recommendation is to not use an extension cord to achieve best outcomes. However, if an extension cord is needed, it is best to utilize a heavy duty cord with a 14 gauge minimum.
TMC: Maintenance -- what are the most effective ways to keep your Masterbuilt electric smoker functioning at tip top shape, from storage?
Masterbuilt: Make sure to clean the unit after each use. Additionally, it's important to store the unit in a dry area or use an Unicook Heavy Duty Square Electric Smoker Cover to protect your unit.
Updated with information and new images. Photos supplied by brand.
CRISP NUTTY CRACKERS
COCONUTTY CRACKERS
(Neutral, nutty flavor and a light golden color -- very robust and crispy, and much nicer than commerical varieties, I think. I personally don't observe a coconut taste, but instead more of a nutty flavor.)
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup finely grated cheese (I used Monterey Jack)
1 tablespoon oat flour (optional)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork-beaten
Preheat oven to 325°F. Stir to combine. Stir in fork-beaten egg whites very well until evenly distributed. Line cookie sheet with foil or parchment paper and spray liberally with nonstick cooking spray. Sprinkle cracker dough over whole cookie sheet. Using a small piece of plastic wrap placed over a part of the dough, roll out evenly with a small rolling pin designed for rolling dough in pie pans or on pizza pans (or use a little heavy, cylindrical object such as an unopened food can); repeat. It'll be clear where the dough is thicker and where it is thinner. If necessary, rob dough from the thicker portions and place on thinner parts, until the dough is more or less evenly distributed and smooth and nice. Hurry through to foil with dinner knife into 9 x 6 divisions.
Bake in centre of oven 20 minutes. Remove very golden crackers from the outer edges by cutting along the cut lines. There might only be a few. Place inside crackers around the edges of the cookie sheet. Bake a further 10 minutes, or until golden brown. Allow crackers to cool completely. As soon as they are cool, store in a cookie tin with lid, like those Danish cookie tins of old. Our crackers stay crisp even in our humid climate. If they do become tender (from leaving uncovered for hours in a humid climate, for instance), bake again in 325°F oven 5 to 10 minutes.
Helpful Hints: I have a gas oven (Whirlpool) nowadays, so baking times may possibly vary with electric ovens. Other hard cheeses besides Monterey Jack might be used.
Nutritional Analysis: 54 crackers, 1 cracker per serving
20.9 calories; 1.0 g protein; 1.7 g fat; 0.4 g carbohydrates
WHOLEWHEATY CRACKERS
(These include more flavor as the flax meal taste comes through. They seem like wholewheat crackers Flax meal is a sort of"whole wheat" for low-carbers.)
1 3/4 cups almond milk
1/4 cup flax meal (dark or golden)
1/4 cup grated cheese (any kind -- Monterey Jack is good)
1 tablespoon oat flour
1 Splenda packet (to take the edge off the flax taste)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork beaten
Follow instructions as for the Coconutty Crackers.
Helpful Hints: These crackers are somewhat thinner and a little less hard than the Coconutty ones. My eggs are big, but they occasionally almost look X-large to me, so keep this in mind. The dough for the two batches of crackers should be nice and moist, but not super wet (if it is, add a little extra almond or oat flour). It ought to roll out with ease under the plastic wrap.
Nutritional Evaluation: 54 crackers, 1 cracker per serving
22.0 calories; 1.0 g protein; 1.8 g fat; 0.4 g carbs
WINDOWS PHONE
Racism Alive and Well Among Australian Employers
"After finishing TAFE in 2005 I applied for several junior positions where no expertise in sales was needed -- even though I had worked for two years as a junior sales clerk. I didn't receive any calls so I decided to legally change my name to Gabriella Hannah. I applied for the same jobs and got a call 30 minutes later."
∼Gabriella Hannah, formerly Ragda Ali, Sydney.
--
A few years ago, I heard about an experiment in which Australian researchers sent out a bunch of identical job applications, differing only from the ethnicity of the applicants' names. The aim was to see how those with non-Anglo names would fare better compared to those with Anglo Saxon-sounding names. The study found applications with non-Anglo titles were significantly less likely to receive a call back from prospective employers.
As someone from a non-Anglo background who has undergone plenty of racism in Australia, I was intrigued and wanted to read the actual study. However, cursory searches on the Web failed to locate it (the Sydney Morning Herald seems to have been the only major media outlet that bothered to report the study). It wasn't till recently, while looking for another paper, that I stumbled upon it.
To save you hours of fruitless web searching, the newspaper could be freely accessed here:
Evidence from a Field Experiment
So what did the experiment involve?
Well, in 2007, Australian National University researchers Alison Booth, Andrew Leigh and Elena Vargonova randomly submitted over 4,000 fictional applications for entry-level tasks (hospitality, data entry, customer service, sales) marketed on the internet. The programs were identical, save for the racial origin of the assumed applicants' names.
The experiment included three Australian cities: Brisbane, Melbourne and Sydney.
Overall, applicants with Chinese titles fared the worst, with only a one-in-five chance of getting requested in for interviews, in comparison to applicants with Anglo-Saxon names whose chances exceeded one-in-three.
Depending on the results, a Chinese-named candidate would need to put in 68 percent more software than an Anglo-named applicant to receive the identical number of calls . A Middle Eastern-named applicant needed 64 percent more, an indigenous-named applicant 35 percent more and an Italian-named applicant 12 percent more.
There were several differences between cities. Sydney was the most discriminatory towards Chinese and Middle Eastern titles, but more accepting of native names.
Melbourne, meanwhile, provided the sole exception to the rule. In that city, Italian-named applicants actually had a 7% greater likelihood of getting a call back. However, the difference was not statistically significant.
"However, what it does permit you to say," said Dr. Leigh, "is that there's no statistically discernible discrimination against Italian titles in Melbourne. They are as well-regarded as Anglo names.
"This might be because Melbourne has a greater share of Italians compared to other Australian cities, and has had for quite a long time. Discrimination tends to be greater when you have a recent influx of arrivals, as Sydney has from China and the Middle East.
"Or it might be because a number of the jobs we pretended to use were waiter and waitressing positions in bistros, bars, cafes and restaurants."
On a personal level, in all my years of seeing and then living in Melbourne, no-one ever called me a racist epithet. The same, sadly, cannot be said for Adelaide, Sydney and the Gold Coast (which sits around 70km south of Brisbane). Melbourne is by far the most cosmopolitan of Australian cities, with important Greek and Italian populations.
Asked if the study had found that Australian employers were homeless, Dr Leigh said it was clear they discriminated on the basis of their racial origin of applicants' names. "There is no other reasonable interpretation of our results," he said.
The fake applications had made clear that the assumed job-seekers had finished secondary schooling in Australia, making it unlikely the employers supposed the non-Anglo applicants couldn't speak English.
Employers were given the option to respond to applications via email or phone. The investigators set up phone lines with an answering machine, all which had a message left by someone with a regular Australian accent. The researchers did this because applicants were supposed to differ only by their racial origin, not by their own English language skills, and they desired to guard against the potential for a prospective interviewer simply hanging up if they heard that a foreign-sounding voice. If the researchers had used voicemail accents to match the ethnicity of the names, then it is quite possible the difference in call back rates would have been even more pronounced.
If you're looking for work in Australia and have an accent then, regrettably, it might be wise to have an Australian-sounding acquaintance record your voice message to you.
And we take lots of f#ckin' drugs! (Australia has the highest per capita rate of illegal drug use on earth ). Meanwhile, in many other areas of the world, people eat meat, drink beer and can frequently speak English in addition to their native language.
USA: To receive a call back, African-Americans had to submit 1.5 software for every application submitted by someone with an Anglo-Saxon name.
Canada: Indian, Chinese and Pakistani applicants had to submit 1.31, 1.46 and 1.44 applications, respectively.
A series of studies conducted in the UK between 1969 and 1997 also showed widespread employer discrimination, however direct comparison with the above-mentioned results is precluded from the differing time periods.
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Easy Cioppino Seafood Stew
http://feedproxy.google.com/~r/mamacooks/~3/DmPdA-LDsNw/cioppino-seafood-stew.html
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
Serve on Christmas Eve: This cioppino style seafood stew recipe is also perfect for Christmas Eve dinner, since many people traditionally have seafood or fish that night.
Another soup option for Christmas Eve dinner would be my Easy Dairy Free Oyster Chowder.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
● Crab Pasta with Pesto, Mushrooms & Tomatoes
● Shrimp Puttanesca with Quinoa
● Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa
Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
Directions
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Marinated Olives Recipe (for Meat & Cheese Platters) – Keto Recipe
https://www.lowcarbmaven.com/marinated-olives-recipe/
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
- Salt
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
NOTE: Specialty made olive serving bowls that include containers for olive pits are attractive and practical. Look for ceramic olive serving bowls and wooden olive serving bowls on Amazon or Etsy.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
Equipment
- Small sauce pan (optional)
Ingredients
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
Instructions
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
Notes
Nutrition
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.
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