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It really is good stuff. It tastes like regular pasta, because it is. It's just treated with white kidney bean extract. It binds with the carbs and keeps them from being absorbed. Quoted:
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Looks great, and low carb is relevent to my interests. It really is good stuff. It tastes like regular pasta, because it is. It's just treated with white kidney bean extract. It binds with the carbs and keeps them from being absorbed. We have used the low carb pasta, but only in spaghetti and stuff like that. Going to try this, I'm hoping for a recipe with ingredient amounts. |
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Quoted: It really is good stuff. It tastes like regular pasta, because it is. It's just treated with white kidney bean extract. It binds with the carbs and keeps them from being absorbed. Quoted: Quoted: Looks great, and low carb is relevent to my interests. It really is good stuff. It tastes like regular pasta, because it is. It's just treated with white kidney bean extract. It binds with the carbs and keeps them from being absorbed. That's nice and all, but where do ya GET the stuff? |
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8 oz Ricotta (Full flavored. I didn't realize that I had that "healthy" crap until I took the pics) 4 oz Philly Cream Cheese 10 oz Original Velveeta. (1/3 of a 2 lb block or 2/3 of a 1lb block) 13.25 oz Dreamfields Pasta 1/2 teaspoon Iodized salt Quoted: That's nice and all, but where do ya GET the stuff? |
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WAL-MART = <a href="http://s163.photobucket.com/user/maddogkiller1/media/th_zps44e255d0.jpg.html" target="_blank">http://i163.photobucket.com/albums/t290/maddogkiller1/th_zps44e255d0.jpg</a> Quoted:
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Walmart is starting to carry it too. It was always fun to go see my wife's clients from when she was a parole officer. 
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WAL-MART = <a href="http://s163.photobucket.com/user/maddogkiller1/media/th_zps44e255d0.jpg.html" target="_blank">http://i163.photobucket.com/albums/t290/maddogkiller1/th_zps44e255d0.jpg</a> Quoted:
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Walmart is starting to carry it too. This! |
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I take the lack of response to mean that I need more time in the batting cage. Quoted:
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So, did I hit a homer or do I need more batting practice? Well I tried a batch of it. I was surprised how much it made, lots more than I expected. Unfortunately I didn't care for it, but it definitely has possibilities. I'm not a cook at all, or I'd experiment with it and see if I could improve it. If you could get it to taste more like the Marie Callander Vermont mac & cheese they sell at the Mart, I'd be all over it. 
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