Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 Try living in Kansas. I have only met two people from Kansas in a year and a half's time on any list I have been on. I must be the lone-lister of Kansas. If you're out there, show your Jayhawk! Liz > > > Hi Tina, > > I'm in California too! It does seem like most of the list members are on the > East coast doesn't it? But they sure do support us regardless of where we > live! Do you have a chat method? > > Deb > > tina honeywell wrote: > > > > > > > What brand of protein powder is good and can I use that in place of flour > > for things like frying? Or do I use soy powder or soy flour? These > > powders are confusing to me. What to use and when. Help!! Also, I feel > > like I am the only person on the West coast (Southern California). Anyone > > else out here? > > > > Tina > > > > --------------------------- ONElist Sponsor ---------------------------- > > > > Who is the most visited e-mail list community Web Service? > > http://www.onelist.com > > ONElist.com - where more than 20 million e-mails are exchanged each day! > > > > --------------------------------------------------------------- --------- > > Forget the rest We are the best. BIG AND BEAUTIFUL> BUT LOSING!!!!!! > > > --------------------------- ONElist Sponsor ---------------------------- > > Find people who care about what you care about. > http://www.onelist.com > At ONElist: your connection to community. > > --------------------------------------------------------------- --------- > Forget the rest We are the best. BIG AND BEAUTIFUL> BUT LOSING!!!!!! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 > > > What brand of protein powder is good and can I use that in place of flour > for things like frying? Or do I use soy powder or soy flour? Ok. Designer Whey is really good. Get it on the web, it will be anywhere from $19 to $20 cheaper even with S & H. The whey protiens are tastier. Also, good are the egg proteins. Want to know where, let me know. MHO Use ground up pork rinds for breading. Beat an egg up and add a bit of water, dunk your meat of choice in it and then dredge it in the ground up pork rinds. Fry it in oil. YUM! Don't worry about the " porky skin " flavor if you don't like them. You would never know it is pork rind if you didn't already. Soy powder is finer, less carbs. Soy flour more dense, more carbs. 4 carbs to 1/4C. Soy flour or powder is an acquired taste for some people. It is a bit different than reg. flour and has it's own distinctive flavor, can be bitter to some. You have to add spices, sweetner etc. to improve flavor. Some people never like it. I just got used to it because it helps me with hot flashes. I eat it, I don't get them. HTH Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 Thanks so much, Liz, for the info. I really appreciate it. Where on the web is the whey protein? Thanks Again, Tina ---------- > > To: Atkins-A-WayOfLifeonelist > Subject: Re: powders > Date: Tuesday, June 29, 1999 9:45 PM > > > > > > > > > > > What brand of protein powder is good and can I use that in > place of flour > > for things like frying? Or do I use soy powder or soy flour? > > Ok. Designer Whey is really good. Get it on the web, it will be > anywhere from $19 to $20 cheaper even with S & H. The whey > protiens are tastier. Also, good are the egg proteins. Want to > know where, let me know. MHO > > Use ground up pork rinds for breading. Beat an egg up and add a > bit of water, dunk your meat of choice in it and then dredge it > in the ground up pork rinds. Fry it in oil. YUM! Don't worry > about the " porky skin " flavor if you don't like them. You would > never know it is pork rind if you didn't already. > > Soy powder is finer, less carbs. Soy flour more dense, more > carbs. 4 carbs to 1/4C. > Soy flour or powder is an acquired taste for some people. It is > a bit different than reg. flour and has it's own distinctive > flavor, can be bitter to some. You have to add spices, sweetner > etc. to improve flavor. Some people never like it. I just got > used to it because it helps me with hot flashes. I eat it, I > don't get them. > > HTH > Liz > > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 In a message dated 6/29/99 7:00:22 PM Pacific Daylight Time, thoneywell@... writes: << These powders are confusing to me. >> Hi Tina, I'm confused too. LOLI'll be glad when I learn what I need to know about the supplements as well as these powders. I thought it was just me, so I'm glad someone else is confused as well. {Sorry} I wanted to make the donut holes and i thought someone told me to use pro90. but the guy at GNC said it was to make a drink with. I read the can and sure enough thats what it said. Then I thought I misunderstood so I got the baking mix. When I got home I read the recipe and it does say pro powder. So now I have a bag of soy flour and a canister of soy baking mix, have no idea what to do with either one and still no donut holes:-( Oh sigh .Please someone Tina and I need some help. thanks Pete Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 Where in California do you live? ---------- > > To: Atkins-A-WayOfLifeonelist > Subject: Re: powders > Date: Tuesday, June 29, 1999 7:05 PM > > > > Hi Tina, > > I'm in California too! It does seem like most of the list members are on the > East coast doesn't it? But they sure do support us regardless of where we > live! Do you have a chat method? > > Deb > > tina honeywell wrote: > > > > > > > What brand of protein powder is good and can I use that in place of flour > > for things like frying? Or do I use soy powder or soy flour? These > > powders are confusing to me. What to use and when. Help!! Also, I feel > > like I am the only person on the West coast (Southern California). Anyone > > else out here? > > > > Tina > > > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 1999 Report Share Posted July 1, 1999 In a message dated 7/1/99 5:22:17 AM Pacific Daylight Time, suebirney@... writes: << If you have the baking mix from atkins use that for the dounut holes or I use 1/2 soy flour and then the pro95 to lighten it up and flavor a little >> Thanks again Sue, I'd like to make some donut holes and ice cream to serve to the guests I know will be over this weekend. I want them to see first hand that I can have steak,salad, and even ice cream and donuts if I want. Sometimes people can be so judgmental like, " well there she goes again " first time she wants something sweet she'll get off that diet and gain it all back again. LOL Well this will be different. I can have my cake and eat it too. LOL Need to go shopping for the maker and the ingredients. Everyone have a good 4th Pete Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 1999 Report Share Posted July 1, 1999 If you have the baking mix from atkins use that for the dounut holes or I use 1/2 soy flour and then the pro95 to lighten it up and flavor a little soy flour is very dense. so if you are going to use it mix it with one or he other. Sue --- Peffly210@... wrote: > From: Peffly210@... > > In a message dated 6/30/99 12:47:33 PM Pacific > Daylight Time, > suebirney@... writes: > > << Pete that was me I said i use challenge > isolated soy protein 95 > vanilla flavor instead of soy flour >> > > Hi Sue, > Ok that was there too and he said it was to make a > drink with,a shake or > whatever. So you can use a shake mix to make donut > holes? What else can you > make with it besides those two things? I did wrong > again so what can I use my > baking mix for? And what do I use the soy FLOUR for? > Or are they the same? > I'm so confused! (sigh) > Pete > > --------------------------- Quote Link to comment Share on other sites More sharing options...
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