I miss crunchy things

#21

I guess I need to try again (last time I used parchment paper the cheese MERGED with the paper). I was using slices though… I guess I needed to be using shredded…

(Empress of the Unexpected) #22

Oh no!!! I am currently using just slices from a cheddar block. No merging, thank goodness!!

#23

Guh so slices work for you? I’m using thin sliced cheddar, 400 degrees, and I take them out as soon as they look like they are about to burn (a few minutes).

How are you doing your slices?

(Empress of the Unexpected) #24

I do 450 - just took them out - they were so good. Or rather, it was, it was three or four pretty thick slices which combined into one. Reading your post I couldn’t help but gravitate to the kitchen, could I?

(Gabe “No Dogma, Only Science Please!” ) #25

Roasted chicken skins. Mmmmmm yummmmmm

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(A Tabitha Ann Swanks) #26

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#27

Use a regular baking pan w/ some parchment paper. It keeps the cheese from sticking.

#28

I make crackers which have seen me through my crunch cravings. Here is a recipe that is pretty similar to mine https://elanaspantry.com/herb-crackers/

#29

I was reading recently about a cultural cuisine principle on CRUNCHY thangs as an essential part of a meal, to create a sensory completion. And apparently western medicine agrees that foods with CRUNCH not only provide satisfying texture, they take longer to eat - and result in greater satisfaction than softer foods and add dimensionality to a larger meal.

Keto - and specifically, being 100% fat-adapted - has helped me appreciate crunchy foods as a special addition to a meal, in specific portions, and find it very satisfying (rather than eating the whole bag or box of the crunchy thing, like in former days…)

Smell and taste researcher Alan Hirsch, M.D. refers to crunchiness as the “music of chewing,” an auditory accompaniment to the sensory stimulus of eating. “For non-gustatory, non-olfactory stimulation, people prefer crunchiness." Depending on the snack, the noise can reach 63 decibels. (Normal conversations are around 60 dB; rustling leaves, 20 dB.)

I always try to cover the crunch factor!!!

Sometimes that’s pan roasted nuts. Other times, romaine lettuce! Lately it’s been lots of celery in my chicken salad.

Still other times - a modest amount of lentil pappadum (2 gm carbs per, and a miniscule amount of bad fat), a serving of Einkorn ancient grain mini crackers which pass as crunchy croutons in a meaty salad or go well with olives n’ cheese (9-12gm carbs), toasted & salted nori seaweed squares, or a modest amount of low starch taro/beet/sweet potato chips (13-20gm carbs) - depends on whether it’s an OMAD day or not :wink:

I’d really love to make chicken skins sometime - I did go as far as to find out I can’t buy just the skins from my Whole Foods butcher counter, as they only deal with pre-skinned or whole chickens etc.

I’d really love to make my own flaxy crackers sometime too. Last I checked, the keto crackers on Amazon were waaaaaay too expensive for me.

Though there are researchers out there that say that our love of crunchy things goes back to millions of years of enjoying munching on crunchy insects - I’m postponing eating crickets for as long as possible.

(I came for the weight loss and stayed for my sanity... ) #30

I put pulled meat (beef, pork or chicken) with a generous slab of ghee, butter, duck fat, lard whatever you fancy and let it fry up on medium high heat until golden and crispy. it is sooo delicious in salads.

my fave is to use the oxtail meat i have “left over” from cooking bone broth. the high collagen and protein content somehow make it extra crispy…

#31

I regularly make parmesan crisps when I feel like a crunchy/salty snack.

Cut a couple of very fine slices off a block of a good quality parmesan cheese which you like the taste of. Place on baking paper on a plate in the microwave and nuke for a minute or so until bubbling and golden but not brown - DON’T overcook or they will quickly burn and taste horrid.

Allow to cool and they will be thin, crunchy and yum. You could play with the flavour by sprinkling on something additional like garlic, pepper, paprika, sesame seeds, etc.

#32

There wont be any time to “Play with the Flavor” buxomlass. Its already heading for my pie hole when it comes to parmigiano reggiano cheese. (for me anyway, lol)

#33

3rd vote for home made seed crackers. Sitting here eating them with home made salmon dip - yum!

#34

Try frying halloumi in pesto until it goes crispy. Sooo tasty!

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(Trudy) #35

I love the Parmesan crisps as well.

#36

Yeah, me too! Definitely not feeling the urge to eat bugs, no matter how crunchy they are! Watched video last night of a baseball ref pulling a large, live moth out of his ear…beyond gross! Something to be said for wearing headphones.

(Linda) #37

Somehow I don’t foresee crickets filling the void left by Doritos any time soon.

#38

I’m new here so take what I say with a grain of salt (pink Himalayan of course :wink:)
Moon cheese is delicious and super crunchy (but it’s pricey for a tiny bag), today I just found this video to DIY moon cheese but haven’t tried it yet. https://youtu.be/JLLfUZ4xHJw

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(Marian Diaz) #39

I pop pepperoni in the microwave on a paper towel for a minute or so. They’re not as crunchy as chips, but they go great with guacamole or a cheese dip.:yum:

#40

lololol…