willie I love man v food - but it takes some getting used to, I felt sick at first watching him tackle pints of icecream and giant plates of meat & fries. THe meat in America looks sensational... esp the pulled pork
made my own mayo today, quite time consuming and not as amazing as I thought it would be - a lot nicer than hellmans though.
B: 2 hot hb eggs mashed with butter, salt and pepper (heaven on a plate)
L: roast chicken drumsticks (poked lots of butter under the skins) with hm coleslaw with aforementioned mayo
D: lamb burgers topped with cheese, avocado & lettuce salad, celeriac chips + nibbled on dessert I made for the others - apple cobbler and hm low carb ice cream.
I used the Patrick Holford for kids recipe book for the apple pud - the recipe uses xylitol, I put it in, but what is it?
re butter - the low carb gourmet book states the obvious which never occured to me - salted butter is not fresh, the salt is used to preserve it. KB recommends always buying unsalted - I have to say you cant leave it lying about in the kitchen for weeks though, it goes off! And apparently there is a big diff between grass fed cow butter and non grass fed cow butter. Grass fed is totally superior. Brands with grass fed cows are Kerrygold and Yeo Valley. My preference is Yeo Valley organic.
in fact the same goes for meat - I have read that grass fed meat has better quality nutrients than grain fed meat - consequently it's a lot more expensive.
I am determined to make the parmesan shortbread tomorrow...