What's for Dinner?

Gn2Dlnd · 03-10-2010, 11:13 PM

One of my low-carb people gave me an absolutely horrifying recipe for mock French toast in which you crunch up some pork rinds until they're a powder, add a couple eggs, some heavy cream, splenda, cinnamon, and vanilla. Dollop this goo into a hot skillet, and voila! Mock French toast!

Sounds disgusting. But (you knew there had to be a but), I tried it, and it was pretty tasty! The texture, though, reminded me of something else. So, tonight, I switched out the splenda, cinnamon, and vanilla for onion powder, and made the most thoroughly treyf latkes you'd ever see. A little sour cream, a little applesauce, even Joe thought they were good!

But wrong. Very, very wrong.

I'm calling them Notkes.

03-10-2010, 11:13 PM	#11
Gn2Dlnd Parmmadore Jim Join Date: Jan 2005 Location: Casita del Queso Posts: 3,810	One of my low-carb people gave me an absolutely horrifying recipe for mock French toast in which you crunch up some pork rinds until they're a powder, add a couple eggs, some heavy cream, splenda, cinnamon, and vanilla. Dollop this goo into a hot skillet, and voila! Mock French toast! Sounds disgusting. But (you knew there had to be a but), I tried it, and it was pretty tasty! The texture, though, reminded me of something else. So, tonight, I switched out the splenda, cinnamon, and vanilla for onion powder, and made the most thoroughly treyf latkes you'd ever see. A little sour cream, a little applesauce, even Joe thought they were good! But wrong. Very, very wrong. I'm calling them Notkes. __________________ Does anyone still wear a hat?
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