Re: Potato Cheese & Chocolate Nibs

[Guest guest]

Dona,

I made it with villi which is not (at least for the first week) as

sour as many other cultured milks. It did not drain at all (villi is

very elastic). I used it to make dumplings and as a scrambled egg sort

of thing without eggs or flour (it started as " pancakes " but melted so I

just ended up scrambling it). Both were interesting. The dumplings were

good but either needed a bit more flour or melted too much. They tended

to stick to anything in the stew and really thickened things up.

Geoffrey Tolle

Dona wrote:

> Has anyone else tried to make potato cheese? We are thinking next

> time we will put it on whole grain english muffins with crushed

> pineapple and a dash of cinnamon on top and broil it briefly.

[Guest guest]

Geof (Ive always loved your name),

Well now...something new to explore. I really didnt need that - lol.

My husband is poking me and giving me grief for getting cacao bns

from Ecuador. Says OK isnt good enough for me anymore. Guess I need

to be more basic for him. I love this weird stuff though.

Thanks for sharing!

Dona in OK

[Guest guest]

--- Dona <TheInmanHome@...> wrote:

> I also just got my organic raw chocolate nibs

> ($28.50/lb) in the mail

> today.....interesting. They are not nearly as

> " strong " as I though

> they would be. I will use them with coconut oil,

> vanilla and honey in

> my kefir smoothie in the morning...will see. They

> dont taste much

> like chocolate to me.....maybe just a hint. But they

> arnt unpleasant

> either...sort of nutty.

Hi Dona

Have you checked out www.scharffenberger.com? They

sell chocolate nibs, and are quite a bit cheaper than

$28.50/lb! Scharffen Berger are $15.90/lb. I haven't

used the site myself, but other people on my low carb

list have.

Jo

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