Thanks for sharing!

I followed the recipe, to the letter.  As we all know, recipe creators are incensed when people do not follow the recipe exactly as written.  This recipe called for 12 egg whites and my carton indicated that 3/4 cup = 4 egg whites.  That meant that 12 egg whites = 2 1/4 cups liquid.  It whipped up extra fluffy and stiff (with the assistance of cream of tartar and salt).  I was feeling pretty full of myself and filled a silicone bread pan and a twelve muffin top pan, and baked per instructions.  I even got a little fancy and sprinkled the muffin tops with some herbs an shredded cheese.

It. Was. Awful.

First, everything stuck, even with being greased.  The "loaf" of bread stuck so fast to the bottom of the pan that soaking overnight did not dislodge it!  Elbow grease and Scotch Brite pad to the rescue.  I considered cubing the concoction to create croutons, but after tasting it, chose to scrap it and start over.  Three.  More.  Times.  ...before reading that 2 cups of egg whites = 12 "real" egg whites.  That explains a lot.

So many creators were raving about this recipe!  They made it sweet, savory, muffins, buns, hot dog buns!  What in the heck did I do wrong??  I was ready to hang up my apron on this recipe.

Then, I discovered the "new and improved" PSMF bread that used only egg white powder, cream of tartar, salt, allulose, and water.  This just might be "the one."  It looks like bread, smells like bread (ok, I added nutritional yeast for flavor) and after it cools, I will know for sure.  Non-keto Hubs even said that he is looking forward to trying it this evening, with our stone crab claws and drawn butter.  (Thinking of you, Gigi Varnum!)  I'm pulling some corn muffins out of the freezer, just in case it goes the way of the earlier versions.

Has anyone else had experiences with this bread??  Thanks for letting me vent!

Anyway… being a hard core Appalachian gal, I miss having chow chow. This is the time of year to make it too! I remember from my grandma it had a lot of sugar in it. I’m guessing some of the sugar’s purpose was to be a preservative as well.

I found a recipe for a small batch, no canning! But I’m not sure what ratio of sugar substitute is best or closest to 1:1. I normally use Lakanto or Swerve.

Thought about using Allulose since I’m following suggestions from the Wheat Belly series and Dr Davis says it’s also a prebiotic fiber and helps with inflammation. I’m a total novice with it, though.

The next thing I think about is sorta on the food science end, I guess, since I’m curious if the sugar substitutes can act in the same role as table sugar for canning purposes. But that’s another topic! 😉 

Maybe one of you would enjoy this.  I will be making them again!  https://mouthwateringmotivation.com/2020/05/03/the-best-keto-croissants/  

Recently I've had a hankering (a Southern technical term) for smoked meats; salmon, ribs, steak.  I do not have a grill or smoker.  (Condo dweller.  Balcony grills are verboten.)  I've watched dozens of Youtube videos re stovetop smoking and discovered that I have all the tools I need, so I got out my Le Creuset Dutch oven, vegetable steamer, and aluminum foil.  My friend with a deceased Traeger brought over a cup of pellets, and I was in business. 

The process requires pellets or chips in the bottom of the pot (I put aluminum foil down to protect the pot), a layer of aluminum foil to catch drippings, and a rack for the meat.  My "rack" was a vegetable steamer.  Then the top goes on, the heat runs on high for five minutes to start the pellets smoking, then is lowered substantially for the balance of the cooking time.

My result was a smoked and reverse seared ribeye (seared in a cast iron skillet after smoking), perfectly rare with a smoky flavor.  My challenges regarded high heat under a cast iron Dutch oven (it was only for five minutes!) causing my induction stove to cut itself off.  I moved the pot to a different burner and lowered the heat to finish the smoking process, fifteen minutes.  All the videos I watched used stainless steel stockpots/Dutch ovens or stainless pans.  I am actually new to induction, and I think this is the first time I put anything on high heat.  

Does anyone have experience with this process, or doing it on an induction stove?  I'm pretty excited about the possibilities but definitely don't want to warp my cookware or burn down the house!  (My husband insisted that the fire extinguisher be very close...in case.)

Thanks for your assistance/opinions/experiences!