Christinemeowk님의 저널, 2016년 05월 2일

Jozette99 Im with you in that. I never was a fan of the sweet sauces. I do like the tangy sauce though. DANG IT!!! I am 7 hours into my fast and thinking about pulled pork and tangy BBQ sauce has my gut gurgling and made my mouth water. (Visibly Shaken) 

Lol they were def burnt to hell.. black and super crispy, Sam. I don't usually let them go that far, but I got distracted messing about on this site.  

Lol knuckles... #thestruggleisnotfictitious  

It is neither. It does not look like it has any sauce on it (the BBQ I mean) but it is seasoned with vinegar. I just have to think of one of Diana Gabladon's books, where they have a meeting in the middle of the woods in NC (I think it was the eraly 1700) and have a hefty discussion about it. Then tomatoes were new to North America and a lot of people considered them poisonous. 

Christine, I just throw mine together, it has carbs, but no added sugar, I start with a big can of crushed tomatoes, add butter, burnt to hell onions, Worcestershire sauce, green peppers, apple cider vinegar...and whatever else I think may taste good in it. Simmer it for a bit, add this or that...garlic, basil, fennel seed, keep simmering and taking tiny tastes till I like it, then dump it onto the meat and let it simmer some more. 

Yep, sounds like yum, but then again it is meat.. and I likes my meat! Lol  

Ooo sounds yummehhhhh Debra!  

Ahhh just Googled my old fav sauce... it's Maurice's southern gold. It says original but it was the only yellow one he made in 95' lol. That's the first sauce I experienced pulled pork with. Must replicate sauce!!!  

If they can make it in a factory, you can make it at home, add the stuff you want, leave out the stuff you don't want and make it your own. I do mine by buying a bottle of stuff I like, and read the ingredients list, add and subtract as needed and I come very close to the taste I'm looking for. It's not for everyday use, but you have to live, life can't be just about deprivation. Be mindful make it in small portions, log your recipe and count it and enjoy.  

Oh it's def gonna happen, thanks for the idea! I'll have to Google for ingredients because they don't sell that bottled magic up here in CT. Hopefully I won't use up all my carbs for the day tasting and tweaking. Lol 

I LOVE burnt crispy onions! I love frying them up as a side dish, they're delicious all by themselves! Your sauce sounds yummy too! As far as BBQ sauce goes... Memphis has many greats, but my favorites are the sweet and tangy ones. I'm avoiding them for now, but maybe once I reach maintenance I can splurge occasionally. Sad though, cause I love me some BBQ, and we have a bunch of great restaurants here. The meat is good, but I like mine smothered in sauce!  

SMOTHER ALL THE THINGS!!!! 😂  

Crispy red onions!! So good with seared albacore sashimi! Ahhhh and your creamy mayo onion sauce with cheeseburger salad, so gourmet, better than a restaurant! 

I love onions that are fried... Idk what it is about them but they taste so good. 

Christine, I "make" my own that is yellow mustard based and even though I'm not LCHF I use Monin sugar free sweetener (used and/or bought at barista coffee supply shops) so it is type 2 DB friendly. I also chop up pickled sushi ginger, lots of black pepper, sriracha sauce and sautéed onions...very spicy, tasty and really low cal/carb. Just had it on BBQ chicken earlier tonight, super tasty and almost no added cals/carbs. If you make it and like it let me know, good luck!! 

Thanks Steven, will do. I found a few recipes online lastnight. Now it's just a matter of budget and shopping. I'm super excited! Always chasing that first food high! Lol  

You are so right, Lindsical. I'm not a raw onion fan at all.