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Jughead

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  • First Name Only
    Jug
  • Gender
    Male
  • Displayed Location
    Northwest Texas
  • Progress
    staying at around 203, happy with that
  • WOE
    Mostly Carnivore
  • Start Date
    Jun 15th

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  1.    Bob reacted to a post in a topic: New here, got a question.
  2.    Jughead reacted to a post in a topic: New here, got a question.
  3.    Geezy reacted to a post in a topic: New here, got a question.
  4. Jughead
    Shalom Geezy! Just watched this video, love it! I subscribed to his channel, can't wait to try these recipes! Thank you for hooking me up with this!
  5.    Jughead reacted to a post in a topic: New here, got a question.
  6.    Bob reacted to a post in a topic: New here, got a question.
  7.    Bob reacted to a post in a topic: New here, got a question.
  8.    Bob reacted to a post in a topic: New here, got a question.
  9.    Bob reacted to a post in a topic: New here, got a question.
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  11.    Bob reacted to a post in a topic: New here, got a question.
  12. Jughead
    Thanks, I'll check out the channel. Cream cheese isalready part of the recipe. I'm thinking of mashing up the cooked cauliflower, then squeezing out the excess liquid through some cheese cloth. Gonna try that tomorrow.
  13.    Jughead reacted to a post in a topic: New here, got a question.
  14. Jughead
    That might work!
  15.    Jughead reacted to a post in a topic: New here, got a question.
  16.    ol_hilly reacted to a post in a topic: New here, got a question.
  17.    Miranda reacted to a post in a topic: New here, got a question.
  18. Jughead
    That sounds pretty cool, I'll have to try that! Thank you!
  19.    Jughead reacted to a post in a topic: New here, got a question.
  20. Jughead
    Yes, simmering would be a good option. I can't use pork rinds because I don't eat pork, only Kosher food, but I'll try simmering. I bought some cheesecloth, thought maybe after I cooked the cauliflower and run it through the processor, I could squeeze it through the cloth to get rid ofmost of the moistire. Thanks for your help!
  21.    Jughead reacted to a post in a topic: New here, got a question.
  22. Jughead
    Hmmm, let me check that out, thank you!
  23. Jughead started following Greetings from a Newbie and New here, got a question.
  24. Jughead
    Hello everyone. I'm trying to find the healthiest way to thicken a soup or similar to make gravy. I researched, and haven't found anything that sounded good to me. The one that comes up the most in my searches is Xanthum gum, but it's processed so I really don't want to try it. I took a delicious recipe for mashed potatoes, and substituded the potatoes with cauliflower. It came out so incredibly delicious, but it was too "soup." I'd like to make a heavier version of it. Everyone in my family said it was better than ANY mashed "potatoes" they'd ever eaten, and want me to make it again, like, yesterday lol. TIA
  25.    Jughead reacted to a post in a topic: Greetings from a Newbie
  26. Jughead
    Thank you Laura!
  27.    Jughead reacted to a post in a topic: Greetings from a Newbie
  28. Jughead
    Thanks Scott. I'm not trying to lose weight personally, although my doc says I'm "obese." I told him hewas crazy. I'm 5' 9" and 206 pounds, but it's all in my gut. My goal is to lower my sugar and A1C, and to have more energy to workout. I also want to keep my arteries and veins from inflammation and avoid blood clots. I use salt to cook with and season my food. For me, processed foods and sugar/carbs are my worst enemies.
  29. Jughead
    Makes perfect sense Geoff, I'll keep that in mind. Thank you!
  30.    Jughead reacted to a post in a topic: Greetings from a Newbie
  31. Jughead
    Thank you Bob!
  32. Jughead
    Thank you Scott!
  33.    Jughead reacted to a post in a topic: Greetings from a Newbie
  34. Jughead
    Hello, everyone, thank you for allowing me to join. I just started the Carnivore diet a few weeks ago. I'm feeling a bit better, and my bloodwork is a bit better. However, I want to tackle this head-on, and there's a lot of conflicting info on the internet. So, I'm hoping this is the place where I can find expert advice.

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