Iulia Linnea (iulia_linnea) wrote,
Iulia Linnea
iulia_linnea

POLL: Shog's idea of a light snack is both disgusting and incorrect.



Poll #1484149 Is this a snack?
This poll is closed.

Is the processed horror in the picture above "snack-size"?

Yes
3(12.5%)
No
7(29.2%)
Heck, is it even food?
14(58.3%)

I'm about to start dinner, so I'm incredibly annoyed to see that he's a. eating this much, and b. eating this, this from the man who's been giving me shit about the carbohydrate in a tad more starchy veg than I am "allowed" of a meal. Some food warden he is.

In bread-related news, I've been baking again. I've modified the low-carb, low-sodium bread recipe (see link for basic recipe instructions) that I've been working on; the taste of the soy flour isn't as pronounced with the following ingredients (the addition of the vinegar also improves the taste for sodium-lovers; follow the previous recipe, but add the vinegar when combining the wet ingredients to the dry ones):

2 1/4 tsp Rapid Rise yeast (1 pkg)
1/2 tsp sugar (has no bearing on carbohydrate count)
1 1/4 cups warm water
3 tbsp olive oil
1 tbsp apple cider vinegar

1 1/2 tsp Featherweight (no-sodium) baking powder
1/8 tsp salt
1 tbsp Splenda
1 cup vital wheat gluten flour
1 cup oat flour
1/4 cup soy flour
1/4 cup flax seed meal
1/4 cup milled flax seed
1/4 cup coarse unprocessed wheat bran

In the initial recipe, I can't remember if I mentioned that I always whisk or sift together my dry ingredients. I do. It helps ensure that the baking powder, salt, and Splenda are consistently spread throughout the flours, meal, and bran, and it breaks up clumps.

This is low-carb bread attempt 3a. 3b will include one other modification: when I bake this loaf, I'm going to place a pan of water (about two cups) underneath the loaf pan in the stove while baking; this should help make the crust more chewy than hard. I like a chewy crust. (I may also need to tent the loaf pan with foil during the final 20 minutes of baking to prevent the crust from browning too much.)

Oh, and the new Wegmans rocks! I love it; I looked over every aisle today. And no, I'm not over-exerting—much. I'll let you know how the steamed bread comes out; wish me luck!

In other news, this slow loris (which is a kind of lemur, and the only poisonous mammal in existence—Luna would love him, I'm thinking) likes to be tickled (WS, cute).
Tags: baking, links, non-fandom, pics, poll, recipe: low-carb-low-sodium bread, shog, vids
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