Aug 12, 2017: Made these a couple of times now and they're pretty great! Slightly spongy because it's basically an omelette, but holds up really well. We're loving them as a substitute for soft taco shells and indian roti. A 1/4 cup of batter makes a 5" roti approximately.
Aug 2017: Made these, cooked them in the convection oven thing at 440 (which equals 350f normal temp) for...8 minutes? they were dry though. But tasty! Could use more moisture (I used 2 quail eggs for the 2 serving recipe, maybe one more?). Also, used 2 equal packets and 2 drops of yellow and it had good sweetness. Used 1 square of chopped 85% lindt chocolate. They were crumbly, not fudgy.
Aug 12, 2017: I modified this recipe - added chopped bacon, added chopped tomato, no celery, used roasted thai chilis from the market, roasted my own small red pepper instead of canned, used homemade taco seasoning. Otherwise it was the same recipe. And it was GOOOOD. Chuck was in love.
This is based off the Pizza Crust II made with almond and flax. I replaced the flax with chicken pureed in a food processor. It was really good, but a rather thick and wet crust. I think I'd try again with these changes: add more chicken, pre bake both sides rather than one (maybe one side in a pan on the stove, then transfer to pizza rack and bake in oven, then add toppings and bake until cheese is melted), consider adding glucomannan or something to thicken it up.
Nutrition per 1/8 recipe, crust only: 142 calories, 11g fat, 9.4g protein, 1.3g net carb, 0.7g fiber
Nutrition per slice including the toppings (78g mozza, 38g gouda, 22g swiss, 10g parm, 6 slices salami, 3 slices pre-fried bacon) 251 calories, 2g net carb.
This is a slightly ketoed version of this recipe: allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
A bit carby with all the tomato and onion, but soooo good!
We dind't have beef so we used pork. I bet beef would taste even better. Maybe even cubes of beef chuck that end up falling apart.
Basic jello shost: jelly-shot-test-kitchen.blogspot.com/p/serving-tips.html
How to make the strongest shot: www.myscienceproject.org/j-shot.html
Flavor combos: www.myscienceproject.org/j-shot-3.html
2 cups jello, 16 shots, 2/3 tbsp alcohol in each:
1 1/3 c liquid 22 tbsp 11 fl oz
2/3 c alcohol 10 tbsp 5 fl oz
1 tsp agar
stronger, 16 shots, 1 tbsp alcohol in each:
1 c liquid 16 tbsp 8 fl oz
1 c alcohol 16 tbsp 8 fl oz
1 tsp agar
half version 8/9 shots:
1/2 c liquid
1/2 c alcohol
1/2 tsp agar
1 tbsp liquid
1 tbsp alcohol
1/16 tsp agar
if i add 4 more tbsp liquid,
also add 1/8 tsp agar
Final recipe, fits perfectly in our 4x4 in metal pans:
9 tbsp alcohol
11 tbsp liquid
1/2 tsp + 1/8 tsp agar
1 1/2 tsp almond extract
5 Tbsp cherry torani
6 Tbsp water
9 Tbsp vodka
1/2 + 1/8 tsp agar
1 1/3 Tbsp peach torani
I used this recipe and his tips (found here: www.finecooking.com/articles/how-to/paella.aspx?pg=1 ) and it was gooood.
I used 2 cups of arborio rice and that was a LOT of rice. Good for 4 people.
I boiled shrimp shells and chicken bones for extra flavor in the broth. Also added a bouillon cube.
Cooked all veggies and meat first, reduced the sofrito to a paste, addded rice and stirred, then added broth and let it sit.
Crust on the bottom was pretty decent for a first try, but maybe more oil next time. I hear it helps with crust.
This recipe also has some nice ideas for spices and herbs: www.food.com/recipe/authentic-spanish-paella-148172