Reddit mentions: The best herbs, spices & seasonings

First off, I am by no means an expert in keto, and almost everything I have learned has been from /r/keto, and trial and error. This may also be a novel, as I am very long winded...

FOOD

With food, I found that most processed foods were off limits. This was hard at first because that's just about all I ate. Keto forced me to prepare every meal, every day, from scratch. I have no problem with that, as I LOVE cooking, and as a SAHM, I have the time for it. Some people find this very hard to do, and it makes keto very stressful for them. I'm sure there is a way to do it without being a good cook and having oodles of time, but you'd have to refer to someone else for advice there.

As for what foods worked for me, we ate a lot of ground beef, sausage, and pork. Anything that is usually on a bun/tortilla/rice, I just made into salad. Hamburger salad with (reduced sugar) ketchup and mayo for dressing, taco salad with no shells, fajita salad, stir-fry salad, etc.

My side dishes were usually spinach, cauliflower, asparagus, zucchini, or broccoli. There are a ton of ways to prepare them all, so it didn't get as boring as it sounds.

For snacks, I like them easy, so I'd have things like string cheese with pepperonis, handful of almonds, lunchmeat rolled with sliced cheese, tuna/chicken/egg salad with pork rinds, or leftovers. If I could just pull it out of the fridge, it was fair game.

I found millions of recipes and ideas just by googling whatever I wanted with the word "keto". For example, google "keto lasagna" and you will find a bunch of recipes where people have already figured out how to reduce the carbs. When you have learned some tricks from others, it becomes easy to start to see what you can do with your own favorite meals.

My biggest piece of advice for food is: do NOT drive yourself crazy trying to "keto-fy" everything. For example, keto fried chicken is easy, just 'bread' the chicken with crushed pork rinds, and cook like usual. Bam. Done. Then there are recipes for bread that call for physllium husk and xanthum gum. They are do-able, but will just make you crazy and leave you craving the real thing. Keep it simple, especially at first.

ELECTROLYTES

For electrolytes, I believe the recommendations are 5000mg of sodium, 1000mg of potassium, and 300mg of magnesium. For sodium, I just salt my food to taste, though I really like salt, so it was easy for me. My husband found that he can't salt his food that much.

For potassium, I bought Morton's Lite Salt at my grocery store. I used it for salting most of my food, and use it to make my own 'sports drink'. (I've found that most sports drinks contain high carbs, and the ones that don't contain so little electrolytes, you'd have to drink a ton of them.) 1/4 tablespoon in a bottle of water with a liquid 'drink enhancer' like Mio, though I use a store brand, and you have 350mg potassium and a little sodium knocked out. I usually did this 2 times a day.

For magnesium, I take a 500mg supplement with my multivitamin everyday. It's the only electrolyte that I needed to take a supplement to reach. You should be getting a lot of these from your foods, but sometimes it just doesn't work that way.

LOGGING

Log everything you put in your mouth. Every gram of every bite, even your supplements, and you will know what you need and where you are. Some people can do 'lazy' keto and have success, but I found that I needed to see my numbers everyday. MyFitnessPal is amazing for this, and after using it a while, it becomes even easier. You can add recipes to it as you cook, and get an accurate macro count. You can log your new 'sports drinks' and know if you are lacking in something. My husband and I were religious about logging, and I think that is why we had so much success. It is a lot of work, but it leaves you with answers to questions of "have I had enough ___ yet?"

BEING STRICT WITH CARBS

I had a limit of 20g carbs and tried to NEVER go over that. Some days I saw 21g or 25g. Very rarely, I would have a 30g day. My reasoning for a super hard cap of 20g was 'hidden carbs'. Like I replied before, some things will be labeled as 0g carbs, because if it is less than 0.5g, they legally can. Two servings leads to one 'hidden carb.' Sometimes, MFP counts are off a little, especially veggies, and you don't want to ruin your day. I've read that people can stay in ketosis under 50g carbs, but I didn't want to near that. Capping at 20 guaranteed I stayed in ketosis, and theoretically gave me a 30g cushion, should I have missed something. I do not think I ever came out of ketosis, so it seemed to work well for me.

CHEAT DAYS

My husband and I are proud to say that in 100 days, neither of use had cheat days. We did, however, have days where we said "fuck it" to MFP and just relied on our knowledge of our food to keep on track, but this didn't happen until after a couple of months. I am not against cheat days, but they can knock you out of ketosis, make you retain water, and, in my experience, going from few carbs to a lot of carbs and back makes my body feel like crap. I say that if you need to 'cheat' make it one meal, and still try to keep the carbs as low as possible. Need french fries once a month to live? Have a bunless burger and your fries. It's roughly 70g carbs for a large McD's fries, so you've gone way over, but if it is for your sanity, once in a long while won't completely derail you, just make a couple days a little wonky.

HAVING A PARTNER

This run was my third go at keto. The first two I didn't last over a month. Part of that was my lack of knowledge, and part was doing it alone. I live with my husband, 4 year old, and mother in law. The first two times I did keto, I did it alone. The first time, I found that I was cooking almost 4 different meals for every meal of the day: me on keto, something for my picky kid, gluten free for my MIL, and something 'regular' for my husband. That's 12 different meals a day. I love cooking, but not that much.

The second go around my kid was a little less picky, my MIL dropped the gluten free diet, and my husband is extremely easy to please with food. I learned how to make one meal that worked for everyone, by making different sides for myself and the others, or adding what I needed, like excess fats, after the fact.

What I found most beneficial from ketoing with my husband is that I have someone to commiserate with. Online support definitely helps, but having my husband to complain to was much more helpful, as well as instantaneous. I would tell him I want mashed potatoes, he would say that he does too. We would laugh a little, cry a little, and resign ourselves to our mashed cauliflower. Also, his successes made me just as happy as my own.

Well, I hope some of this helps! Sorry that it is a wall of text, but like I said, long winded. I like sharing my experience, because I really endorse keto as a great tool. I am currently coming off of keto, but have decided to keep my cap to 50g carbs because I have never felt better than I do when limiting them. This may keep me in ketosis, but that is no longer my main concern. I know that I have keto in my arsenal now, and I will return to it if I ever need to. Good luck, and feel free to ask any other questions you have, and I will be happy to try to help!

I do! I was born into a family that owned a Thai restaurant, which I took over from age 18 to 27, and I’ve also a total whore for Asian cuisine so I can definitely help with soy sauce suggestions!

So here’s a great tip: you should have at least two different kinds of soy sauce including a light soy sauce and a dark one, with perhaps two or three additional kinds of specialty soy-based seasoning sauces. While that sounds like a lot, generally soy sauce is an inexpensive ingredient, even for more high-quality brands, and a bottle will last you for ages. I’ll give you a few recommendations for each category. As a side note these are Amazon links, but if you have access to an Asian grocery store then I absolutely suggest buying them there instead as you would save at least 50% off the prices.

Light Soy Sauce: this is your workaday soy sauce, the kind you would add savory saltiness to stir-fries or dip your sushi in.

Pearl River Bridge Golden Label Superior Light Soy Sauce - is a great standby favorite of Asian chefs the world over, especially in the seafood palaces of Hong Kong. It’s less jarringly salty than say a Kikkoman, with more complexity. Pearl River Bridge is a really well-respected brand of Asian condiments, generally all of their products will be either good to excellent. Note that they produce two different varieties of light soy sauce, the “Superior” and the “Golden Label” - always go for the Golden Label, it’s just better in every way than the “Superior”.

The second light soy sauce I’d recommend is San-J Tamari - which is made wholly of soybeans without any wheat. While this is good news for anyone with gluten sensitivity issues, the flavor has a more pronounced umami because of it.

Dark Soy Sauce: think of dark soy sauce as a soy balsamic vinegar - it’s a highly-concentrated, almost syrupy sauce that also has a bit of sugar for a hint of sweetness. It is ideal for marinades, salad dressings, glazes, I’ve even used it in desserts!

[Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce](16.9 oz. https://www.amazon.com/dp/B01M6A03MU/ref=cm_sw_r_cp_api_i_ImLPDbGVGZ3K0) - is an umami bomb to your tastebuds, rich with portobello mushroom notes and a perfect accompaniment to red meat dishes like wok-seared ribeye with gai lan aka Chinese broccoli.

Healthy Boy Thai Sweet Soy Sauce White Label - as thick as molasses, this sweet soy is essential in traditional Thai noodle dishes like ผัดซีอิ้ว (pad see iew) and is also good when you want to add a little savoriness to sweet recipes. I once made sweet soy brownies with a healthy dollop of this and they were utterly fantastic.

Miscellaneous Soy Sauces: these are usually different varieties of flavored soy sauces from around Asia.

SHIMOUSA PONZU - ponzu is a mixture of soy sauce and yuzu, which is the juice of a Japanese citrus fruit. This bright sauce adds a lemony kick to salad dressings and jazzes up seafood. Try it as a marinade for salmon crudo or as a dipping sauce for your favorite sashimi.

Golden Mountain Seasoning Sauce - oh my god do I love this stuff, it tastes like my childhood as my Dad would always cook my favorite meal (pineapple fried rice with shrimp, chicken, veggies and cashews) with this sauce. It’s a soy sauce with a very distinctive tangy kick, and I use it in everything from fried rices, eggs, soups, noodles, stir-frys, you name it. Everyone I have sample this wonderful sauce ends up being addicted!

I skipped over a lot of stuff, like the recent rise in artisanal soy sauces, many of which are even aged in barrels! But I think that this is a good start for someone who wants to explore beyond the disposable packets they get from the takeaway place. Let me know if you have any more questions! (Or if you want a recommendation for fish sauces, because I could literally write monographs on the subject!)

I worked at a theaterpub and got to work on developing the popcorn process for the theater. The best theater popcorn uses a coconut oil base as the popping fat. You want to use pure coconut oil or get a product like this or this. These products are primarily coconut oil with annatto for coloring, and they are solid at room temperature. They are better than regular oils or butter flavored liquid popping oil because the coconut oil tastes richer and more unctuous.

You also want to get Flavacol popcorn salt. This is a commercial product, and I've never seen it offered in retail, but you can get it from Amazon. Flavacol is a superfine powdered salt with butter flavoring and annatto. It's a finer grind than the popcorn salt sold in grocery stores. When you make popcorn, you add the coconut oil to the pot, heat it up, then add the popcorn and the Flavacol. It sticks to the kernels as they pop, and the popcorn doesn't need to be salted after popping.

Finally, the butter. You can't use just straight melted butter, because the water fraction of the butter will soak into the popcorn and make it soggy. You need to use clarified butter. Melt a pound or so of butter in a pot on the stove, and let it simmer for awhile. You want to let the water underneath the butterfat reduce and boil away, but you don't want to let all of it boil away or the butter will burn. You want to allow the milk sugar in the water to begin to caramelize. This will flavor the butterfat with a wonderful, nutty aroma. Once that happens, let the butter cool, then pour off the fat. Use this clarified butter to butter your popcorn. It won't make the kernels soggy. You can refrigerate any leftover butter tightly sealed for next time.

Once you have butter on the popcorn, you can add flavorings. But anything you use needs to be very finely pulverized. That's why Kraft-style powdered cheese is so popular. Even powdered parmesan cheese like you get in the green can is too coarse to really stick, but you can pulverize it finer in a food processor.

One of my favorite seasonings is bacon, cheese and chive. The bacon needs to be fried crisp and drained well, then frozen before processing. You can't get it quite as fine as parmesan before it balls up, but you can get it close enough. Then pulverize some good parmesan, Reggiano or Grana Padana. Mix together the bacon and parmesan with some Kraft-style powdered cheese, dehydrated chives, black pepper, cayenne and a hint of garlic powder to taste. You can add a little cornstarch to this mixture to keep it from clumping.

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If you like popcorn, you should try mushroom popcorn which pops up rounder. It's not my personal favorite, but it's used by lots of kettle corn companies, and the shape is distinctive.

Here's a good recipe for butter toffee popcorn. It's better than caramel corn, because butter, and the candy coating is more crispy. This recipe includes peanuts, so it's like Cracker Jack, only better. I've made this with alder smoked salt and toasted chopped almonds/pecans instead of peanuts, and it's a big hit. Sort of like smokehouse almonds with caramel corn.

I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...

I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.

Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.

If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.

I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.

I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.

I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.

I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.

I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.

I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.

I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.

Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.

If you like Thai food, pick up some Golden Mountain sauce. You could always mix brown sugar with a light soy sauce in a pinch, but I like having the real deal on hand.

I love (spicy) banana ketchup on all kinds of stuff, especially non-asian food (my favorite is breakfast street tacos with spicy banana ketchup). nom nom nom

Filipino spicy vinegar is also one that I buy a lot of because it lasts forever. It's great for dipping and marinades or using in place of rice vinegar to spice up a dish.

For hot sauces, I always have sambal oelek or chili garlic at the table. Both are also great for cooking/marinades.

If you can find it for cheap, pre-made bulgogi sauce is great for when you need to whip up a large/fast/delicious meal for friends.

Just make it yourself. The cost of ingredients may feel like a hit when you buy them online (Amazon has all of them), but from those ingredients, you make TONS of kimchi. Plus, kimchi is a base for a ton of other cheap meals, so in my mind it is worth the initial cost hit for the benefit down the road.

I use Maangchi's recipe for kimchi and many other Korean recipes (http://www.maangchi.com/recipe/easy-kimchi). Harder to find ingredients include:

Sweet Rice flour -- $5 at Amazon (http://www.amazon.com/GLUTINOUS-FLOUR-1x16OZ-ERAWAN-THP/dp/B005WG1VRI/ref=sr_1_6?s=grocery&ie=UTF8&qid=1451764193&sr=1-6&keywords=mochiko)

Gochugaru -- $10 for a 1 lb bag (http://www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ)

Fish Sauce -- $13 for Red Boat fish sauce, which I recommend, but there are cheaper kinds as well (http://www.amazon.com/Red-Boat-Sauce-Fluid-Ounce/dp/B00K6ZJ1W2/ref=sr_1_2?s=grocery&ie=UTF8&qid=1451764337&sr=1-2&keywords=fish+sauce)

Maangchi uses squid to help the fermentation, but I prefer salted shrimp. Those will be the things that are a bit harder to find, so you may want to opt out of that. By poking around on Maangchi's website, you can get other ideas for things that will help the fermentation.

So this brings the initial investment of harder to find ingredients to about $30. While it seems like a lot, those ingredients will last you though multiple batches of kimchi. And each batch I make with one head of cabbage makes TONS. The kimchi is also great to add to other cheap foods (scrambled eggs with kimchi thrown in; minced and tossed in stir fry; chopped with some juice to add to instant ramen), so the initial investment will help you out later.

Find someone to teach you the basics of preparing food. Mom, dad, grandma whoever. Tell them you need to learn the basics. How to know when stuffs done, how to cut up the food etc.

A simple, easy meal to make is to just cut up a bunch of veggies, put them in a skillet with some meat and fry it up. Just the other day I made a meal by chopping up some potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and it came out great. Easy and fairly quick.

Another good option is eggs. I know you said you aren't in to breakfast, but there's no reason you can't have eggs for dinner. Learn to make scrambled eggs, add in some minced peppers or onions and cheese for flavor.

Canned soup is a good one too.

I will note though. Almost any time you fry something in a skillet you need to have some kind of oil on the skillet (butter, vegetable oil etc.), keeps the food from sticking and burning at the bottom.

Seasoning might seem like an unnecessary expense to someone like you with such a small budget, but trust me, a little bit of seasoning can make a mediocre meal a great one, and if you are conservative with it a small amount can last for a long time. Salt and pepper are oblivious but that stuff I linked too up there is great imo and you can put it on almost anything, Mac and cheese, burgers, eggs, pasta pretty much anything you might put salt and pepper on, it's a good option for a beginner.

This is exactly what I do every game night! My friend and I will play a video game for almost the entire evening and I'll just make a bunch of snacks instead of us stopping for dinner.

Some of my favorites include:

• Salt and Vinegar chips with yogurt dip (Greek yogurt, cucumber, green onions, and black pepper). This is my most calorie dense snack, but I can get three chip servings (~54 chips/84g/~half a bag) for 480 calories. If I am going to eat nothing but this for dinner and before bed snack, I'm not to upset. It is game night after all... :D I'm trying to find a crunchy, salt and vinegar alternative, so if anyone has any ideas, let me know please!!!!
  
• Popcorn with Furikake and Coconut Oil (a little spray to keep the seaweed and sesame seeds attached to the popcorn). I've also made a mix of coco powder, cinnamon, and Ovaltine to sprinkle on my popcorn when I am craving something sweet.
  
• Baby carrots and Trader Joe's crunchy coconut chips. I don't know why, but I love altering each bite. One bite carrot. One bite coconut. One bite carrot. One bite coconut. One bite.... They taste delicious together and the two different types of crunchy textures drives me nuts! Also, altering the two bites will help me from eating too much of the coconut chips, which are more calorie dense than the carrots (coconut 80cal/14g vs. carrots 5cal/15g).
  
• Savory Crisps crackers (50cal for 9!) and miscellaneous toppings. Sometimes I like jalapeno mustard (0-10cal) with mixed finely diced raw veggies (peas, carrots, etc.). Other times I like to use avocado, red pepper, and salt (like it shows on the package!). A slice of apple or pear with a low cal cheese is also great! Cracker toppings are the best, because you can get a lot of variety! Variety is amenable to low calorie diets.
  
  If I am going to snack a lot, I try to focus on sating as many different needs as possible, which is why a crunchy texture is the main focus point of most of my snacks, and then taste.

So, like the others, I'm not only flabbergasted, but extremely intrigued by this idea. But, what's more interesting, is that when I go look it up, it see that...

> US Made

WUT? So, at least whats around here is made here. Very interesting.

I will ship you some American bacon if you'll help me coordinate the best shipping option. I'll also include some of the Chicken and Biskit crackers the others are mentioning.

I hope you enjoy the gold as much as I will enjoy my new chicken salt. Seriously, thank you.

• Coating chicken breasts with powdered milk (in addition to whatever herbs+spices) helps it brown quicker so that the outside is nice and brown without drying out the meat.
  
  
• I use a baking soda mix to rough up the surface of really smooth meats so that they brown much better. Chicken breast, loins, and other whole muscle meats take this well.
  
  
• Using homemade shio koji in place of salt in many savory dishes adds a little savory bump to dishes.
  
  
• When apple juice concentrate goes on sale, I buy 3-4 cans. 1 can apple juice concentrate + 2TB kosher salt = super tasty dark meat poultry brine. Bonus if you sear then smoke the birds. Citrus juices work too but the high acidity tends to make the meat mushy.
  
  
• When recipes ask for the use of any citrus, I use at least 2 versions of that citrus to increase the complexity of the profile. If lemon chicken requires lemon juice, then I use lemon juice, fresh zest, and macerated lemon peel.
  
  
• When recipes ask for vinegar, I sometimes mix and use multiple types to make the profile interesting. For example, a balsamic vinegar dressing might also include a partial substitution with rice vinegar or black vinegar.
  
  
• Nearly every root vegetable can be made in the same style as mashed potato. My favorite is half celery root and half yukon gold potatoes. It's lighter and there's a slight herbal hint that goes well with the cream and butter. Parsnip and potato is a nice combo too.
  
  
• When coating small items with salt.... nuts, popcorn, croutons, etc.... I use Flavacol. Read the reviews here.
  
  
• When making poke, I always start by coating the fish with sesame oil first. If you salt and spice it first then the fish gets mushy quicker and weeps fish juice. Blech.
  
  
• When making grilled cheese, I start by putting one piece of bread down in the hot pan ON TOP of cheese. In 3-4 minutes, the cheese browns and gets really nutty. Then I flip that slice, add more cheese, and another buttered slice on top. The nutty cheese inside of the sandwich is life changing if you use a flavorful cheese and brown it right.
  
  
• When making kale salads, chop the kale and then roll it tightly in a kitchen towel. Then twist, massage, and bend the bundle to tenderize the kale. It removes some of the unpleasant toughness.
  
  
• When serving foods that are accompanied by mustard and ketchup, I make 'fresh' versions which can be a refreshing change from the bottled stuff. Ketchup is basically a cooked combination of tomato sauce, vinegar, sugar, onion powder, and salt. I just mix those ingredients and add a tomato (shaved over a grater). The fresh versions are definitely different in flavor but just similar enough to make a friendly impression. I do the same with mustard starting with mustard powder, vinegar, soy sauce, pepper, salt, and spices.
  
  
• When I serve steaks, I buy +15% more than I need and dry age at home.
  http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe.html
  
  I have more but I have to actually work today.

The reason they found it expensive is because they looked for easy replacements for their Standard American Diet Foods.
If you get a box of corndogs for $6 every month, then find it's the same price for half as many vegan corn dogs, you're gonna have a hard time. If you want junk food, think onion rings or tater tots instead, which are $2-3 for a huge bag.
If you are used to getting a Krispy Creme dozen for $10, finding a single vegan donut costing $3.50 is going to shock you. Instead, buy a box of Oreos for $3.


A lot of vegans will just be like "expensive? lolol rice and beans." But no one (or most people) don't want to eat bland sadness every day. As a new vegan, you just don't understand the "accidentally" vegan foods. You don't know the cheap vegan. You just know that Daiya Cheese costs more than regular cheese- I totally get that.


junk food that is vegan:

https://www.peta.org/living/food/accidentally-vegan/
https://www.peta.org/living/food/top-accidentally-vegan-foods/
https://vegnews.com/2018/7/25-accidentally-vegan-snacks-that-you-can-find-at-a-convenience-store
https://www.buzzfeed.com/whitneyjefferson/foods-you-wont-believe-are-actually-vegan?utm_term=.itjGe7dB4#.yyP47Xb9G


Some (kinda expensive but lasts a LONG time) vegan staples:
https://www.amazon.com/Dixie-Diners-Club-Beef-Ground/dp/B00T3LW20I/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1535965270&sr=1-8&keywords=dixie+diner (rehydrates to 3.4lbs of ground 'beef' for $10. Add to pasta sauce, or a packet of taco seasoning and use in taco/burrito/etc.)
https://www.amazon.com/Anthonys-Premium-Nutritional-Flakes-Verified/dp/B06Y1JPZ4F/ref=sr_1_5_a_it?ie=UTF8&qid=1535964474&sr=8-5&keywords=vegan+nutritional+yeast (Used in TONS of vegan recipes to make cheesy sauce, eggs, sour cream, cream cheese, etc., or to add a cheesy-nutty nuance to many dishes. Top popcorn or pasta with it. $13 for MONTHS worth of servings.)
https://www.amazon.com/Planters-Fancy-Whole-Cashews-Salted/dp/B00ADX5WZ2/ref=sr_1_2_sspa?s=grocery&ie=UTF8&qid=1535964626&sr=1-2-spons&keywords=cashews&psc=1 (you'll find the bulk of vegan pasta sauces, dips, sour cream, cream cheese, lasagna, and tons of other shit require soaked cashews. $16 is again, months worth.)
https://www.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/ref=pd_lpo_vtph_lp_img_3?_encoding=UTF8&psc=1&refRID=YPJCRC11RX5ZJBTKHCEP&dpID=51EigfPKPIL&preST=_SY300_QL70_&dpSrc=detail Kala Namak/black salt. It adds a sulfur-eggy flavor to anything (i.e., tofu egg scrambles, ramen.) It's a giant bag of salt for $4. Almost as cheap as regular salt.


Easy cheap vegan meals:
Biscuits and gravy (Bisquick is vegan.)
Pancakes (Again, Bisquick. Also maple syrup and margarine.)
Burrito (rice, beans, the vegan beef I mentioned above, gauc/salsa/fake sour cream/corn/onions or wtf ever you like on burrito.)
Spaghetti + garlic bread (use margarine instead of butter, that's it.)
PB+J
Grain bowls (they are super easy and cheap and have a million varieties, you'll find one to your taste.)
Curries (use tofu instead of chicken. Simply Balanced by Target has a few different good, cheap vegan curry sauces if you don't like to make your own.)
Tofu scramble (tons of different varieties if you google for recipes.)
Falafel (almost all falafel mixes are vegan.)
Salad (Italian dressing is usually vegan. Bac'n Pieces are vegan.)
Veggie stir fries
Pesto pasta
Oatmeal (top with nuts, PB, fruit, cinnamon, maple syrup, raisins, whatever.)
Pasta salad, omit the salami/pepperoni.
potato salad, vegannaise instead of mayo.
Anything you can imagine with potatoes + sweet potatoes - grilled, hashbrowns, fries, hassleback, baked, tots, mashed.
Smoothies (vegan flavored protein powder is more expensive than whey, I know. But soy and pea protein isolate are very cheap. Add plain protein, banana, ice, plant milk, peanut butter, cocoa powder and sweetener/sugar.)
Chili
Caramel rice cakes topped with coconut/almond reddi-whip and nuts.





Here's some more outside of the box but cheap meals:
Jackfruit pulled pork (I just use slowcooked jackfruit and storebought BBQ sauce.)
Fried plantains
Fried zucchini
Tempura veggies
Baked acorn or butternut squash with margarine + brown sugar
Zucchini fritters (there's recipes everywhere and they're amazing.)
Chow mein
Pan fried bean sprouts
Chia pudding
Ceviche omit the shrimp/fish
Roasted eggplant
Mujaddara
Mushroom shawarma


Plant milk is more expensive than cow's milk, but you can make cheap-ass oatmillk at home*. There's tons of baking egg replacers (banana, applesauce, etc,) but I highly recommend flax egg** for some easy omega-3s.


Some life-saving cheap recipes:
https://avirtualvegan.com/oat-milk/ *
https://lovingitvegan.com/how-to-make-a-flax-egg/ **
https://ohsheglows.com/2017/11/08/all-purpose-vegan-cheese-sauce/
https://cookieandkate.com/2018/vegan-sour-cream-recipe/
https://www.connoisseurusveg.com/cashew-cream-cheese/
https://www.cearaskitchen.com/vegan-yogurt/
https://www.joyfulhealthyeats.com/vegan-chickpea-cookie-dough/ (the semi-sweet chocochips at Trader Joes are vegan, so are their marshmallows. I recommend adding both.)



I realize how big my post is now that I'm finished.. Hope you find it helpful haha.

Here's I writeup I did for another thread a month ago.

Some of my favorites, off the top of my head:

• La Gan Ma Spicy Chili Crisp. It's a salty condiment that's ridiculously addictive:

https://www.tastecooking.com/cult-spicy-chile-crisp/

• Chinese sausage have a unique sweet flavor from rice wine or sorghum wine. Slice them into little coins and add to a stir-fry. Many varieties are available (some are all pork and some contain added pork liver or chicken.)

https://en.wikipedia.org/wiki/Chinese_sausage

• Red dragonfruit, if they have them (most dragonfruit are pink on the outside, and boring white on the inside; sometimes you can find ones that are red on the inside, and I like those much better. The market will label them somehow if they're the more expensive red-centered ones.)

https://en.wikipedia.org/wiki/Pitaya

• Pork floss ("pork sung"; this is dried shredded barbecued pork, used as a topping for some comfort foods such as congee. It tastes a bit like bacon, but they have the texture of cotton candy.)

https://en.wikipedia.org/wiki/Rousong

• Japanese curry bricks are a great shortcut to making Japanese-style curry. All you need to add are meat, vegetables, and water. S&B Golden Curry is a good first choice for beginners, but there are many other varieties available.

https://www.sbfoods-worldwide.com/recipes/010.html

• Thai curry paste combined with coconut milk makes Thai-style curry. Many varieties are available; if you're new, I suggest starting with a tiny can of Maesri brand "karee" (yellow curry) flavor, combined with 1 can of coconut milk.

https://importfood.com/products/thai-curry-paste/item/karee-curry-paste

• Koon Chun brand Black and Double Black soy sauce are variations of dark soy sauce with molasses added for extra sweetness and color, but not thickened the way some other compounded soy sauces are. Sometimes I substitute Koon Chun's black soy for dark soy sauce in recipes.

https://www.amazon.ca/Koon-Chun-Double-Black-Sauce/dp/B00012OI0U

• Chinkiang black vinegar (many brands are available) is tangy and is what makes good hot & sour soup brown. It's essential for many Chinese recipes (balsamic vinegar is sometimes used as a substitute.)

https://www.amazon.com/Gold-Plum-Chinkiang-Vinegar-18-6/dp/B00BUIKGU0

• A bag of MSG crystals! You will likely never use all of that one-pound bag but it's something cheap that you can experiment with.

https://www.amazon.ca/Ajinomoto-Monosodium-Glutamate-Umami-Seasoning/dp/B00IH28XDE

• dried shiitake mushrooms. Shiitakes are considered an expensive, exotic item in Western cuisine, but in Asian cuisine they're just the regular mushrooms, and quite affordable if you buy them dried. You have to soak them in hot water (and then trim off the stem) before using them.

https://www.taste.com.au/quick-easy/articles/how-to-prepare-dried-shiitake-mushrooms/8jwnrwwb

• frozen gyoza imported from Japan (Shirakiku and Ajinomoto are the two big Japanese frozen food brands.) Many flavors are available. They're some of my favorite snack foods, though cooking them can be a little bit of a scary experience due to hot oil. Make a basic dumpling sauce by mixing the black soy sauce (above) with a little of the black vinegar (above)!

https://www.amazon.com/Ajinomoto-Chicken-Gyoza-Dumplings-Frozen/dp/B013H9M9YA

https://www.japaneseflavours.com/recipes/16_yaki-gyoza-pan-fried-how-to-cook-frozen-gyoza

...if you prefer chewier dumplings, the store will also have a wide variety of Chinese frozen potstickers (in the northeastern US you may hear them called "Peking Ravioli".) They have a thicker pastry.

Also, Bruce Cost's book "Asian Ingredients" is a good basic reference to things like the vegetables and condiments from Asian grocery stores.

Nah fuck bananas, 1/4 teaspoon of this has more potassium than a banana. Don't go overboard, just shake it once or twice over your food. I use it on my meet/eggs while they cook, popcorn, etc. I miss my soy sauce but I feel better.

Coconut water also has a ton of potassium. The idea is to get a balanced ratio of potassium:sodium, whereas unless you actively incorporate foods like mushrooms, oranges, bananas - the average diet is sodium heavy, especially if you don't cook your own food.

Stan Efferding talks about it here: https://www.youtube.com/watch?v=xGdw1GQV_y8

Celery acts as a vasodialator and has a ton of fiber, both help bp. u/platewrecked recommends 3 stalks/day. I just chomp them while my food cooks.

Honestly, lisinopril is super cheap and very effective with no sides ime. Sometimes a tiny pill is way cheaper than the trial and error of natural remedies.

https://www.amazon.com/Nu-Salt-3-Ounce-Shaker-Count/dp/B000H1558E/ref=sr_1_13?keywords=potassium+salt&qid=1573675924&sr=8-13

https://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-Pack/dp/B00473QUGO/ref=sr_1_12?keywords=potassium+salt&qid=1573675954&sr=8-12

I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.

Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.

The machine isn't totally necessary unless you want it for aesthetics, or for its ability to keep popcorn warm. You can get similar results by making it homemade on the stove-top though and you'd save a lot of money. Easier clean-up, too.

That said, I'm not too sure about good popcorn machines, but here are some popular options for good popping oil, salt, and kernels:

Oil:
https://www.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY

Salt:
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

Kernels:
https://www.amazon.com/Orville-Redenbacher-Popcorn-Kernel-Original/dp/B0098IOL2S

And if you're interested in the stove-top method, I wrote a blog about the technique here:

http://mycomfortfoods.blogspot.com/2016_08_01_archive.html

Happy popping!

Yes, it is a delicious soda. It is made with natural sugar, so it tastes better. The tamarind is kinda mellow sweet, and I love the lime.

And as far as the chili powder on the lollipop, in Mexico it is common to eat chili powder on fruits. It isn't hot at all, more like a paprika hot. I buy Tajin powder and use it on damned near everything. Especially grilling meats. It is designed just for fruit though. Chili, lime, and salt powder. Delicious.

Great!! The keto flu is much improved if you replenish your sodium, potassium and magnesium! So, make sure to drink a cup of broth every day this week... Morton Lite Salt is a good source of potassium and Natural Calm is my favorite magnesium supplement. And if you don't have magnesium or potassium supplements, try some Powerade Zero or sugar-free Gatorade to get those in your system.

Most of all, stick with it through the flu! For me it was only two or three days, and once I was through it I felt so great. More energy, more happiness, less need to sleep all the time... yay keto!

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

• Zatarain Creole
  
  
• Goya Adobo
  
  
• Slap Ya Mama!
  
  
• Goya Sazonador
  
  
• Cachere's
  
  
• I remember when this man was on TV, but I haven't tried his commercial seasoning.
  
  
• I have one large tin of Luzianne left, which isn't made any more :( I save that for special meals.
  
  
  EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D

I buy Orville Redenbacher kernels myself. Jolly Time tasted absolutely terrible.

Flavacol makes popcorn amazing, IMO. It's available on amazon.ca as well but the price isn't great: https://www.amazon.ca/Gold-Medal-Products-Flavacol-Seasoning/dp/B004W8LT10/

edit: this post prompted me to make some, and I finished off a container of kernels with a 'best of' date in 2015. They still taste amazing, they keep perfectly 'fresh'.

Full data on all the nutrient content.

I call this the 5-layered super half-moon omelet. It's super because it is very high in anti-oxidants, vitamins, and minerals. And just one can give you half the calories for the day, and over half the vitamins and minerals(I take one effervescent multivitamin pill every day so I have over 100% of all vitamins required; effervescent pills have almost 100% bio-availability unlike normal non-dissolving pills)). It is also super because:

• it is easy to make
  
  
• it is quick to make - under 6 min for both cooking and prepping
  
  
• it is inexpensive
  
  
• it contains no exotic, US-only ingredients
  
  Instructions:
  
  
• Beat two large eggs, add a pinch of cinnamon and iodized sea salt, then mix it some more.
  
  
• Lather the non-stick pan with butter or margarine, not oil. Pour the egg-mix into the pan.
  
  
• After 10 seconds add the first layer - cheese (you can layer half of it or full surface, as melted cheese becomes a part of the egg surface).
  
  
• Add other 4 layers on top of the first one in the following order: chicken/turkey salami(mine is enriched with red peppers), red onions (of all the onion types these have the highest anti-oxidant count), spinach, tomatoes.
  
  
• add Nu-salt - it's potassium, not salt.
  
  
• While you were doing all that, the eggs should already be done, so remove it from the heating surface and place a lid on the pan so the steam does its work for about 40sec.
  
  
• Put mayonnaise on top of the last layer.
  
  
• Fold it.
  
  P.S.
  
  It tastes delicious!
  
  The combo of cinnamon integrated into the eggs, enveloping cheese, the mayo, onions and tomatoes make it just right (spinach is undetectable taste-wise).

1/4 teaspoon salt, 1/4 teaspoon NuSalt/potassium salt, 1/8 teaspoon food grade epsom salt (magnesium), and 1/8 teaspoon baking soda per 16.9floz/500ml water is the ratio I use. I added the magnesium and the baking soda after reading the Snake Juice guide because I hated swallowing the magnesium tablets I have. Tracking electrolytes on top of calories and macros is kinda frustrating so I just kinda wing it. Some days I drink 1L, others just 500ml, but I guess you should experiment and see what works for you. I also generously salt my food which gives me added support.

I have a little plastic container with 4 compartments that makes it really quick & easy to take a scoop of each and get a water bottle ready to take with me on my morning commute or a hike. I also enjoy adding Ultima Lemonade for flavor but it's probably way overpriced compared to the benefit.

I think you mean FLAVOUR and FLAVOUR is awesome.

Everyone should own a bag of MSG. That shit takes good food and makes it great.

For $6.11 you can turn good soup into great soup. Most other foods benefit as well.

unsponsored Amazon link ^

I bought a pound of this from Amazon and I use it constantly. MSG is delicious and enhances almost every meal.

You don't want to put MSG in sweets. Chocolate chip cookies with MSG aren't very good. Neither are MSG pancakes or anything else that's sweet.

But for everything else, use it. My only caution is not to overdo it. You don't need much MSG to make things delicious. Only a pinch to my eggs makes them delicious. But a tablespoon would be a bad idea.

Anyhow, this bag is inexpensive. Tack it on to your next Amazon order. Then start adding it to everything - you will be very happy with the result.

Hi, just wondering if anyone know the recipe to make this at home? They're delicious and I've been trying to recreate the same flavor but no luck. Why not just buy these, you ask? Because they're quite expensive, even at the local stores, $16 for a 6 pack, $25 online, but most importantly its too spicy, I'm hoping if I can make these myself, I'd just tone down the spiciness a little.

​

I can get most of the ingredient such as hot pepper paste, red pepper flakes powder, udon noodles and other stuff. I just don't know how to recreate the flavor like the premade sauce pack. Any help would be greatly appreciated.z

If you're in the states, look for [this] (https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY). It's cheaper if you've got a grocery store that carries it. This has your potassium as well as a a little magnesium, but I don't think the magnesium is that physioactive. It helps me a LOT more than the salt that I used before. Just add a bit, I've heard between a 1/4 tsp and a full tsp, to your bottle of water and, if you want, add some vitamin fortified water additive, like [Mio] (https://www.amazon.com/Mio-Vitamins-Tropical-Naturally-Sweetened/dp/B01I5RHUPM/ref=sr_1_1_a_it?ie=UTF8&qid=1497978718&sr=8-1&keywords=mio%2Bwater%2Benhancer%2Bstevia&th=1). I like this one with the stevia and the additional B vitamins. It's a wonder drink for me!! But, if you're feeling ok, then go with what's been working for you!

I posted this in your LPT thread, I think it is worth reading so here.

A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.

1. Gold Medal Flavacol popcorn salt
   
2. Coconut oil for popcorn
   
3. Whirley-Pop
   
   All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.
   
   The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)
   
   If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.
   
   As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.
   
   
   
   
   **
   As a note
   I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.
   
   

Himalayan is good stuff but it has trace amounts of potassium at best. I have used [this](NoSalt Sodium-Free Salt Alternative, 11 Oz https://www.amazon.com/dp/B000H185N6/ref=cm_sw_r_cp_apa_i_8ZWwCb8H2HWVG), and [this](Nu-Salt Substitute Shaker, 3 Ounce https://www.amazon.com/dp/B004EPBMRC/ref=cm_sw_r_cp_apa_i_B0WwCbZSF5540) in the past. Its usually on the very bottom shelf in the salt section.

These are the recomended amounts of each per day

5000 mg of sodium

1000-4700mg of potassium

300 mg of magnesium

Your Himalayan is perfect for sodium, which is the big one. Same thing with the magnesium. Potassium needs really vary per person, but if you notice that you're feeling wonky, achy, or cramping up its a sign you're not getting enough and might want to try and track down the no/nu salt.

With regards to your recipe, you can use myfitnesspal (or whatever) to track them and make sure youre getting your recommended amounts. Beyond that it's really personal preference. The only caution about that is to make sure you're spreading it throughout the day, because too much, too.quick has have a really unfortunate diuretic effect.

I've never had it (or made it) but I've had really good results of other Japanese recipes from these sites. I'm assuming the broth is a dashi base (a fish based cooking broth) with mirin (sweet cooking sake), sake, and soy sauce.

https://www.justonecookbook.com/nabeyaki-udon/

https://www.japanesecooking101.com/nabeyaki-udon-recipe/

Don't know where you live but any decent asian grocery should have most of those ingredients. For dashi, I usually use a powder instead of making from scratch. Also easy to use to make miso soup, just a cup of dashi broth and a tbs of a good miso, yum. If you make a trip to an Asian grocery, don't forget the Shichimi, really good sprinkled on a udon soup.

I dont know about you, but I don't really like bananas all that much. Orange Juice has a fair amount of potassium, or you could do something like Nu-Salt which is potassium chloride instead of sodium chloride. I live by this stuff, since I live in Florida, and electrolyte depletion in summer is a fact of life. A bit of this on your eggs before you go riding in the morning, and I promise you'll be fine. I really like it on my post-ride burgers, steaks, whatever. Tastes the same as salt, but it's a lot more helpful.

Theres Korean flakes cheap on amazon called Gochugaru. Should last a long time. Basically a more sophisticated version of cayenne and red pepper flakes. Less intense on the mouth. Good in anything even pizza. Using it by the cup to make stews and soups with cool color, awesome heat and flavor.

Also sounds right your your alley considering all the asian inspired ingredients you used.

https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=mp_s_a_1_3?keywords=korean+flakes&qid=1563135241&s=gateway&sr=8-3

i make my fried rice with leftovers. it is awesome.

here is what i do.

1. oil wok, heat it up.
   
   
2. if you are using raw/frozen meat/veggies, throw them in and cook them first. marinate, season them, whatever. add chopped green onion to the heated oil. this is what makes it have that "chinese restaurant" taste.
   
   
3. add the rice. this allows it to absorb the oniony goodness. i prefer using cold (cooked) rice that has been left in the fridge from the previous day.
   
   
4. add soy sauce to taste. i prefer this stuff (http://www.amazon.com/Golden-Mountain-Seasoning-Sauce-oz/dp/B002TRBNOO) but kikkoman or maggi will do just fine.
   
   
5. mix that mothefucker up.
   
   
6. to add egg, make a hole in the middle of the pile of rice, cook the egg in said hole. dont worry if it gets on the rice, you're mixing it into the stuff anyway. use a spatula to stir (not scramble) the egg so it cooks better.
   
   
7. at this point i would add the (cooked) leftover meat (costco rotisserie chicken is amazing) and other leftovers i think would taste good with it. (vegetables, bacon, just hunt in your fridge for things you think would be good)
   
   
8. when the cold stuff is warm, you are done. chow down.

Sure it's no meaty beef stew, but it is surprisingly delicious and hearty. It's basically vegetable broth with cabbage for some crunch and texture, plus mirepoix. You could add whatever veggies you wanted in addition as well.

Also this makes everything delicious, and reduces the amount of fat/sodium you'd otherwise use to make it tasty!

EDIT: my favorite vegetable earned me gold!?!?

Cucumbers are one of my FAVORITE snacks. I swear, I have a full menu of cucumber ideas. Some of my favorites include, but are not limited to:

• Sliced w/ Trader Joe's chili lime seasoning.
  
• Sliced, topped with a little bit of cream cheese and TJ's Everything Bagel seasoning (I am so obsessed with TJ's stuff, obviously)
  
• Cucumber salad (cucumber, red onion, tomato, avocado, lime juice, salt and pepper)
  
• sliced with toasted sesame seeds on top and a splash of vinegar (to emulate a cucumber salad you'd find at a Japanese restaurant)
  
  I could go on and on! Thanks for letting me ramble on about cucumber :)

Sorry, I misspoke: After going to the cupboard, turns out I don’t use lite salt, I use a no salt potassium called “Original No Salt” (https://www.amazon.com/dp/B0049IRCAA/ref=cm_sw_r_sms_tai_oviTCbGW5D9ZH). I added the link cause it’s easier than taking a picture of it and posting that here. Oh, and I can find it in my local grocery stores.

I got this cause I don’t need the extra salt - that’s what the bouillon cubes are for...

And since I’m typing this, here’s a link to show you the magnesium supplement I use, unflavored Natural Calm: https://www.amazon.com/dp/B000OQ2DL4/ref=cm_sw_r_sms_tai_NCiTCbW2VCPKP Again, the link is for the picture - I can buy it in my local grocery stores (tho this one IS cheaper from Amazon).

The combo of bouillon and the No Salt is a salty drink, but I personally don’t think it tastes too salty. But, I love the taste of salt, so there’s that. 😊

Congratulations! I'm about one month in but haven't made it official with the Ketostix. Drink plenty of water and get yourself some Lite Salt or other source of sodium, potassium, and magnesium. It's comforting to see the great support in this thread.

Korean red pepper flakes (gochugaru) can be bought online for relatively cheap, such as here. Stored in the freezer it'll last for a very long time so buying in bulk is OK. It's good for use in homemade kimchi, stews, soups, and veggie side dishes.

Your small jar of Kimchi should be plenty for 4, a little goes a long way. My recommendation would be to start with a recipe for regular ramen then just use the kimchi as one of the toppings.

As for what type of ramen, a thick and rich Tonkotsu broth would be a nice pairing with the acidity of kimchi.J Kenji Lopez-Alt has a great recipe if you're down to make it from scratch.

Real talk? A whirlipop popcorn maker, it makes the best damn popcorn I've ever tasted! I make a bowl or two a week and its amazing how consistently good it is. If you like your popcorn a bit saltier there's this stuff on Amazon called Flavacol which is the seasoning they add in theatre popcorn, I put about a teaspoon in with the oil & corn usually.

https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1479915964&sr=1-1&keywords=Flavacol

This is of course not factoring in the price of oil and kernels, let me just say that coconut oil will make the popcorn taste x10 better than any other kind of cooking oil.

Cavender's sounds great on popcorn. I'll have to try that. I tend to like it prepared movie theater style - coconut oil, flavacol and fake butter. Cooked in a aluminum bowl with aluminum foil over the top and holes punched in the foil to let the steam escape.

This way is pretty good too....

http://allrecipes.com/recipe/microwave-caramel-popcorn/

Maldon salt is really good for that sort of thing (they are cool little hollow pyramids of salt) or a med-coarse sea salt (I like the grey salt from france - one of my favorite finishing salts). there are a few others, but those would be my top 2 finishing salts (currently).

Kosher should work though, if you want. The only downsides are that it is still a thin flake, and can dissolve before you enjoy your dessert. It also isn't as 'bursty' with salt flavor as a proper finishing salt (as they have bigger pieces), and sea salt has extra flavor from the included minerals that kosher doesn't have. I still keep kosher salt and use it for salting meat and all sorts of things, just usually not as a finishing salt, those will really up your game on things where one would consider salt a proper 'ingredient', like this dessert.

This isn't really a recipe, but sometimes my family members just send me these packets, and I mix it into vegan "ground beef" crumbles with a bit of tomato paste and perhaps some veggie broth and let it simmer for a while. The packets are pretty salty, though, just so you know. The packet has some suggestions for proportions as well. Sometimes I mix in some beans too!

One other thing that I've done to mix it up and make it a bit healthier was eating the chili with spaghetti squash instead of spaghetti. Obviously, empty carbs are tastier, but it was fun to try out and mix it up :)

I was also a movie theater employee, and I can confirm that this oil is NOT what makes the popcorn amazing. Here it is (or at least some similar variant): flavacol
This is some amazing tasting salt material which is grated extremely finely, giving it a huge surface area to volume ratio, thus allowing it to dissolve into the popcorn easier than typical salt.

I also eat a lot of more bland but healthy meals, and the biggest lifesaver for me recently was adding furikake (Japanese rice seasoning) to my food.

I use Nori Komi Furikake specifically and it makes a lot of bland food a lot better - it's mainly just sesame seeds and seaweed flakes, though there's other versions with different fish flavors.

Try to find some black salt, "Kala namak", if you can. It has a very eggy taste that will make your scrambles tofu really resemble eggs! I like making mine with a firm silken tofu; it sounds like an oxymoron, but I promise it's actually a thing. 😊 It has that soft texture of eggs!

And here's the part where I get flooded with downvotes from those who haven't embraced the palate-ial wonder of lightly burned popcorn paired with some melted "real" butter and melted parmigiano reggiano, served with some Flavacol popcorn salt.

Don't be a douche and burn popcorn in your office/workspace, but you owe it to yourself to at least try a batch of what I mentioned at home. Just use something like a microplane grater to layer some decent parmigiano reggiano throughout the bowl of popcorn, add the melted (salted) butter and then microwave the doctored-up popcorn for about 15-20 seconds. Finish it off with the Flavacol stuff and enjoy the complex, slightly charred (in a good way) taste of what's certain to become your new snack addition.

Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these - http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10. You now can make movie theater style popcorn in less than five minutes.


Enjoy!

My wife and I lived a few different places on the west coast while she did travel nursing for a year. I had my mom ship me packets of Cincinnati recipe chili seasoning and would make my own. It's a super easy recipe and it makes your whole place smell like Cincy style chili which is awesome.

6 Pack Cincinnati Chili Mix Packets https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_i_0vfCCbQ789WDT

> it still doesn't feel like enough. Also, it's especially dumb because dairy products make me itchy at best and give me hives at worst.

If you're feeling stressed out by it, why don't you do what will ultimately make you happy?

You say

> I'm not ready to become a vegan now ...

but then you also say

> I buy vegan butter and ice cream and chocolate and stuff

That's great!

So why not take the same approach for the remaining things you consume that aren't vegan? Meaning: try to find replacements, one at a time, for them?

For example,

> there are a few things that I can't make myself give up yet (cheese and eggs)

Why not try vegan cheese substitutes

• Field Roast Chao,
  
• Vegan Mac and Cheese Sauce (I use almond milk and a bit of oil instead of cashews and coconut milk),
  
  or vegan egg substitutes
  
  
• the Follow Your Heart VeganEgg + kala namak/black salt,
  
• Whole food vegan egg substitutes?
  
  

That one just looks like a typical air popper. They're around $15-$30. I got this one(#2 Best Seller on Amazon) from Fred Meyer, and have owned it for about a year. It's great, no complaints, and the little cup on top for butter is even the perfect size to measure out how much popcorn you're supposed to put in it. My dad has an older model by the same company, and after around 7 years, it still works almost as good as when he got it.

As for seasoning it, ignore what /u/JustGreg said about using oil to pop if he likes the buttery flavoring. Oil popped popcorn is awesome(I have one of these too), and coconut oil that's been artificially colored and flavored for popcorn is what you should get if you want movie theater style popcorn, but if he likes the flavor of butter, just put butter on it. Take 1/4 to 1/2 a stick of butter, and either microwave it(AFTER you pop the popcorn, unless you have a 25 amp circuit in your kitchen!), or leave it on the the cup on top of the popper while it pops, and drizzle it on the popcorn after it pops. As for salts, I like Flavacol, which is what a lot of theaters use, Paragon Butter Flavored Seasoning Salt, or Jolly Time Buttery Popcorn Seasoning. Or if you're as lazy as I am, you can just pour some of all three into one of these.

Just remember with the air poppers, the only thing that ever goes into the area where it pops is popcorn, never put butter, oil, or seasonings in while it pops!

You may want to add a pinch of salt to your water. LiteSalt is awesome and I use it daily. You could also try that pink salt that's super popular.

​

A general tip about adding salt to water. Don't add so much that the water tastes salty. That's way too much. Only add enough so that the water tastes a little off. Like a different type of tap water, if that makes sense.

I don’t think there’s one right way to make it. Yours sounds interesting, but looks like it may come out too saucy or wet? Here’s my interpretation of it.

Same way as yours just no paste, no coconut milk, no garlic. Use Madra’s Curry Powder, with oyster sauce, some “mountain sauce” and fish sauce, and a little sweet soy for, well sweetness. I like to add an egg to it as well.

Madra’s Curry Powder

Mountain Sauce

Sweet Soy Sauce

You can buy 2 bottles here though it is more expensive than if you found it in a grocery store in the seasoning section where you would find regular salt. Most grocery stores will have some kind of salt alternative for people with low sodium needs, just look for one with potassium in the ingredients. Magnesium can also be consumed and it's pretty cheap to get epsom salt safe for ingestion or magnesium in liquid form.

I do recommend you read that link about the starvation experiment if you didn't before, you're not likely to feel really good with 500 calories every few days. Hope it all works out for you, whatever you do!

Brussels sprouts and bacon, for sure. I love slicing them very thin and making sure they get nice and crispy in the bacon fat.

Spiced cauliflower. Chop 1 medium head of cauliflower so that each piece is flat (like a 2d tree) and lay them in a single layer on a sheet pan. No foil necessary, vegetables brown much better without a barrier between them and the pan. Also no need for oil or seasoning here. Roast at 425 for about 15-20 minutes. You want a deep brown color on the bottom of each piece. Right before you remove the pan, mix together 3-4 tbsp olive oil, 1 tsp salt, 1 tsp turmeric, 1tsp curry powder, and pepper to taste in a large bowl. Dump hot cauliflower into the bowl and toss until well coated.

Crispy Asian Broccoli. Same exact method as above, only this time we're swapping seasoning. 2-3 tbsp toasted sesame oil, 1tsp soy sauce, and 1 tsp shichimi togarashi. Sometimes I'll add in some minced garlic and ginger. The heat from the just roasted broccoli takes the astringent edge off of both without actually cooking it.

About once a month we do a sheet pan meal with hot italian sausage, dino or tuscan kale, and harissa. If we've got the carb count I'll add a couple shallots (quartered). Dump 1/2 lb of hot italian sausage chunks, 1/2 bag of kale, and 2 quartered shallots on a sheet pan. In a measuring cup, mix 1/4 cup olive oil, 3tbsp of harissa and 1 tsp kosher sat. Pour over sheet pan. Toss ingredients and pop into a 425f oven for 20 minutes until kale is crispy, sausage is cooked, and shallots are browned on the bottom and melty. For bonus points, top with a fried egg. Without the egg you're looking at 450 kcal, 9g net carb, 39g fat and 16g protein.

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB

I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.


I put it on everything (instead of salt).

I have worked it out... well I googled it and now my popcorn tastes like it was fresh popped in a theater.

You need to:

1. cook in coconut oil
   
2. use Flavacol salt added to the oil before popping
   
   There is special coconut oil but I just use plain the special stuff is just colored.
   
   I use a fancy schmancy popcorn popper that lets the steam out but you should get excellent results following this advice (but still add the Flavacol to the oil with the kernels)
   

Initial 24hr fast while transitioning off carbs left me feeling a little woozy.

Later, when fasting for 48 hours coming from ketosis, I managed to work out hard (ie. running for 30 minutes with heart-rate 180-200bpm) both fasting days without any problems.

Sounds like you may want to be prepared with Light-Salt saying your diet sounds awfully sodium light, and the extra potassium is also good for your heart when water fasting.

Physio-Nerd here. Potassium, Magnesium, Water. If it's a big problem try to aim at at least get 4000-5000mg Potassium daily and 500mg magnesium. Stay hydrated because your kidneys need water in order to clear magnesium from your system. These values are slightly higher than the RDA if you look it up, but RDA values are typically a "what's the least amount that you can function properly on" not a value that provides optimal performance. (NOTE: I'm NOT saying that there isn't a max value you shouldn't cross, but these values are typically much higher than the RDA). We also lose electrolytes through our sweat, so going slightly higher will help balance that out.

A recommendation I can make is to buy something called lite salt (https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY) It's half sodium, half potassium, so that can give you a good way to passively get more potassium.

TL;DR: Electrolytes, water, something, something, something, salt.

Agree with using reaper powder, but this is way more for your money. Amazon lists it as 1.5 oz but it’s actually two and is very hot and very versatile. Just be careful, it is super fine (do not try to smell it).

Thank you!

I followed-ish this recipe after seeing it on 'Salt, Fat, Acid, Heat' on Netflix.

They were delicious! You can definitely taste the miso. The recipe calls for refrigerating them for 4 hours but in the (Salt) episode they mention that you can do it in less time at room temperature. I did a little over an hour at room temp and in the fridge for an hour.

I live near a great Asian market and was able to pick up Shichimi Togarashi to sprinkle on the eggs. It was my first time using this spice and I'm looking forward to trying it with other dishes.

Love the joke, but for real, the alton brown method is awesome and gives you real movie theater popcorn at home. (I LOVE movie theater popcorn and microwave shit just isn't the same.)

In a big metal bowl on the store and a couple spoons of coconut oil. Throw in one kernal, when it pops it's ready. Throw in the rest of the premeasured popcorn and flavacol, the stuff they use at the theaters, and then seal with aluminum foil poked with holes to vent and then shake it jiffypop style till it just stops popping.

Perfect pop every time, transfer to another bowl and drizzle butter on top if you want.

I still get popcorn at the theaters, but there have been times where I have wanted to go to the movies just because I was having a popcorn craving, and now I don't have to, LoL.

Just to clarify, they're talking about Morton Lite Salt which contains Potassium.

I supplement with chelated Magnsium (have done since before keto) as pretty much everyone could stand to have more. Potassium is more challenging to compensate for nutritionally on keto. I haven't heard much good about supplementation besides the rec's here re: lite salt and aiming for potassium rich greens in your diet.

Electrolytes are super essential. A lot of people also swear by epsom salt baths!

I've made it before, it is pretty easy; just combine the various everything-bagel ingredients and mix well. If you are going to do this, I recommend seeking out a grocery store that has loose product that you can bag and weigh yourself. I think it ends up being less expensive than buying individual bottles/jars of each ingredient (dehydrated onion flakes, dehydrated garlic flakes, black and white sesame seeds, poppy seeds, and kosher salt). You can also buy "everything but the bagel" style seasoning, Trader Joes has a pretty good blend: https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H

Assuming your rice game is strong and you're using high quality artificial crab, a few other things to experiment with:

• sesame oil
  
• lemon juice
  
• green onion
  
• masago
  
• mascarpone
  
• sriracha
  
• shichimi togarashi
  
• real crab meat (the stuff that comes in a can works just fine)
  
  My guess is you're missing the sesame oil. Usually I just make a mixture of real crab (either lump meat from a can or frozen stuff- because i'm lazy) and Kewpie mayo with a little bit of sea salt, masago, and sesame oil. Usually comes out great. Make sure your ingredients are not overly wet, the soggy feel can ruin your perception of the roll regardless of how good it might taste (and the fishy water tastes a bit gross).
  
  It's easy to make several small batches with slight variations of ingredients, so make a bunch!
  
  tldr: try adding a small amount of sesame oil. make sure your ingredients aren't wet.

Sorry for late response.

Shichimi pepper called "shichimi togarashi" in Japanese is like this and would be available at any Japanese grocery store. It contains powdered red chili pepper and other six seasonings ("shichimi" can literally be translated to "seven tastes"), would be always on the table in Japan, and especially indispensable to me for oyako-don, katsu-don, udon, tofu dishes like hiyayakko and much more other Japanese dishes!

Though Japanese dishes are generally plain and too plain for you westerners, a sprinkling of shichimi would make them a bit spicy and taste better!

As to how to make a sheet of nori into pieces, dried enough and crispy one would easily crumble by crumpling just like you'd do with a sheet of paper.

Prague powder

Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

>Apart from electrolytes, I have been supplementing with a multivitamin, B12, iron (once a week) & calcium tablets.

Please ensure that your supplementation regime is on-point. It's easy to get too much or too little of certain nutrients unless you have plugged everything into a tracker like Cronometer. My primary concern without knowing more details is your electrolyte status. You want to be getting at least 3000 mg potassium and 1500 mg sodium in your day, which is generally very hard to do on a water fast unless you are purposely ingesting something like Lite Salt. You could also be getting too much or little of the iron and calcium, and you are likely not getting enough vitamin D (~1000-4000 IU per day, depending on your situation).

If you miss the theatre popcorn, you can always replicate it at home as well. The yellow salt that the theatres use is normally Flavacol, and it's super cheap.

$6 here gets you an absolutely absurd amount of the stuff.

When you combine that with coconut oil and pop your corn in it, it's identical to the stuff you get at the theatre, except made whenever you feel like it and virtually free.

Edit: You can also buy the butter topping in small jugs on Amazon.

I love that 'rice seasoning' they sell at the asian supermarket. My favorite is the seaweed one, I don't like the salmon one too much.

I'll upload a pic in a sec, so OP can see what I'm talking about. I'll eat just rice with that stuff, it's great.

Edit: here it is

Alternatively you can just buy seaweed sheets and canned tuna, and mix it all up.

Amazon has some.

I bought a bag of this two years ago and it is still going strong. Use it like salt when you want a little more umami in your dish. Really great stuff!

So one easy way is to start adding more salt than you think you should to your food. That's why restaurant food tastes sooooo good, salt and butter.

Soy sauce marinades on fish and chicken will also help salt. And getting a good quality popcorn salt. There's a lot more sodium per tsp of theater grade popcorn salt than in sea salt because of the finer grind.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1417147427&sr=8-1&keywords=movie+theater+popcorn+salt

This is the popcorn salt I use.

I do thin sliced avocado on top of the mayo. I always debate putting lettuce on a sandwich because of the barrier effect. Sometimes the mayo to tomato to avocado to cheese rainbow is pretty delicious.

How do you feel about multiple meats?

Also [this](http://www.amazon.com/Tajin-Fruit-Snack-Seasoning-5-7/dp/B0000GL6RK0] between mayo and tomato is delicious.

It's hard to make links at {6]

Don't do canned. Buy the spice packs and make it at home. 1.5 lbs ground beef, 1 can tomato paste, spice mix, & water. That's it man, super easy, and comes out perfect.

> I wonder if that has any affect on it.

Definitely, and even if you didn't, salt is still crucial for water fasts. If you can, try and get something like this https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

Instead of just sodium like in normal table salt, half of it is potassium which is necessary as well like /u/bootelho mentioned already.

I'm a huge fan of vegan chicken salt

https://www.amazon.com/Chicken-Salt-Australias-Selling-Seasoning/dp/B00P89MGYG

​

it tastes like the packets that come with ramen noodles, in the best way. instant flavor.

You're looking for Furikake, rice seasoning. There are several different flavors, I usually get the fish/seaweed flavor, it's pretty good. It goes well on ramen too!

If you have an Asian/international grocery store nearby they'll have a lot more stuff like this.

You can try taking sodium free salt. Just add it in water and stir. Something like this: http://www.amazon.com/Nu-Salt-3-Ounce-Shaker-Pack-12/dp/B000H1558E/ref=sr_1_3?ie=UTF8&qid=1397648537&sr=8-3&keywords=salt+substitute

Very easy way to increase your potassium intake.

Spicy tuna with cucumbers

1 large cucumber

4 oz raw sashimi grade tuna

1 tbsp Sriracha

1 tbsp ponzu sauce

1 tsp sesame oil

Furikake to taste

Peel, de-seed and chop the cucumber. Pour ponzu over cucumbers. Mash up the tuna with the Sriracha and sesame oil. Serve on top of cucumbers, top with Furikake. So delicious.

Calories: 288

Fat: 11g

Cholesterol: 44mg

Sodium: 1105mg

Carbs: 13g

Fiber: 3g

Sugar: 9g

Protein: 31g

Yes, it's high in sodium, but most of the ponzu sauce is left at the end. It's delicious.

In the beginning months I would also get cramps during sleeping, stretching, or after working out. I use the following on a daily basis and do not have any cramping anymore.

1. One avocado a day and will sprinkle NoSalt and Himalayan salt on it.
   
   
2. 1-2 servings of spinach. Usually go nuts on spinach.
   
   
3. NoSalt. Will sprinkle it on most anything.
   
   
4. Chicken Bouillon Cubes. Have 3 cubes over the course of a day. Mix NoSalt with it.
   
   
5. Best Maid Dill Juice. Will have 4oz before working out and 4oz after working out.
   
   
6. Doctor's Best High Absorption Magnesium Glycinate Lysinate. Found to be the most critical. Definitely notice if I forget to take the daily dose.
   
   For good measure:
   
   
7. Optimum Nutrition Opti-Men. Took these pre-keto, but I'm sure they help.
   

Tried doing the reverse sear?


I've been doing this for over a year and have yet to make a bad steak in the 20 or so times I've done it. A few changes though - I like my steak (Ribeye!) to be about 1.25 inches thick. 215 for about 40 minutes, or until internal temp is 123F. The thicker the cut, the lower the temp and higher the time needs to be.

FLAKE sea salt and pepper 2 hours before going into the oven. I use Avocado oil in the pan, with real butter. Definitely use a digital thermometer for a perfect medium rare at 123 degrees internal temp. Don't forget to rest the meat before the pan (10 mins!), and before serving it. (another 10 mins!)

Sear that puppy on all sides for maximum maillard reaction. You should be just below the smoke point of the Avocado oil before the steak goes in the pan. About 480 degrees I think.

If you did it right, the steak should fall apart with just a fork and be super juicy. Even choice cuts taste amazing with this method.

If you're looking for something quick and easy this soy sauce is absolutely delicious and you can find it at most Asian supermarkets.

Something more involved? Heat a tablespoon of vegetable oil in a medium sauce pan over high heat, when it's smoking hot add two whole cloves, two cardamom pods, and a cinnamon stick. Stir continuously until they pop. Add 1/4 cup diced onion and cook until translucent. Finally, add dry rice, a bit of salt, and however much water it takes to cook. Bring to a boil then simmer until all the water is absorbed, fluff with a fork and enjoy.

You also don't need any oil (sub korean chilli pepper flakes) and it will come out just as good. Sub sugar for maple syrup works great too :)

You really don't need much oil either it's easy to overestimate imo. But I usually end up making a pretty big bowl for 2 people and it only comes out to ~480 cals. I use spray butter and Flavacol to make it more movie theater like as well without adding another 800 cals.

I haven't tried it nor do I know where to find it but I do have some experience with spicy rubs. I smoke a lot of meats so I am always making rubs. I generally find a rub recipe I like and add some carolina reaper powder to taste. It leaves it pretty flexible and bottle of the reaper powder will make a shitload of rub. I believe [this] (https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/ref=sr_1_4_a_it?ie=UTF8&qid=1482996427&sr=8-4&keywords=carolina+reaper+powder) is the stuff I have been using (not home so I can't verify).

For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.

Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.

• 4-6oz of powder crab boil
  
• 3oz of liquid crab boil
  
• 1 tea bag crab boil
  
• 1 head scored/salted garlic w/ tip cut off (save tips and throw into boil)
  
• 1/2 head of celery
  
• 1-2 onions quartered
  
• Bottle of beer
  
• 3 bay leaves
  
• 1/2 stick butter
  
• Kosher salt
  
  As much veggies as you want.
  
  
  You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.
  
  You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.
  
  Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)
  
  Fried oysters:
  
  
• 1 cup corn flour or finer grain cornmeal. some people like to add italian bread crumbs into the mix.
  
• 1 1/2 tsp of salt, but omit if you're using salty gulf/apalachicola oysters
  
• 1/2 tsp of cayenne pepper. 1tsp Tony Cacheres, sweet or smoked paprika will also work.
  
• 2 tsp of black pepper
  
• peanut oil (frying)
  
• 2 eggs
  
• milk (or plain greek yogurt cut with some water)
  
  Make a bath out of the milk and eggs, blend lightly.
  
  Add oysters, then bread them with the remainder of the ingredients.
  
  Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.
  
  
  EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..

Yummy and easy comfort food. Gotta add some chả lụa or Chinese sausages as well.

Edit: Golden Mountain Seasoning Sauce is basically the staple Vietnamese soy sauce. Grew up with it and nothing else really compares.

Aldi doesn't sell this, but this is the common one used by popcorn vendors. If you buy the whole quart, it's really pretty cheap and will last for years. Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_cp_apa_A4qXBb542Z581

The only thing that's truly necessary that you might have trouble finding is the Korean chili pepper flakes, but you can get those on Amazon. Some recipes call for salted shrimp, but you can leave that out and still get good kimchi out of it-- I didn't have any for the first batch I made and it turned out delicious.

Well, you can take things to help with the electrolytes, as you should.

You wanna double your Sodium intake. You can use Lite Salt as that has sodium AND potassium in it, and a pretty good amount of potassium as well. Better than most supplements anyway. And then you will wanna buy a magnesium citrate. I also use chicken boullion cubes for sodiumm, i put it in a coffee cup and put hot water in it, then drink it. Tastes like soup kinda.

https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1518037994&sr=1-1&keywords=chicken+boullion+cubes

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_1_sspa?ie=UTF8&qid=1518037860&sr=8-1-spons&keywords=lite+salt&psc=1&smid=A2OEG1SKNGURE1

https://www.amazon.com/Natural-Vitality-Magnesium-Stress-Original/dp/B000OQ2DL4/ref=sr_1_1_a_it?s=grocery&ie=UTF8&qid=1518037876&sr=8-1&keywords=magnesium+citrate+calm&dpID=41DVGX7wPXL&preST=_SY300_QL70_&dpSrc=srch

Its not about "going hard", its not a crash diet. You just figure out your macros and stick to it. Let your body handle the rest.

And no stuff like Powerade has electrolytes in it but nearly enough.

Thai style omelet: 2 eggs mixed with a slice of lime, a tsp of corn starch, and a splash of fish sauce. I had that with steamed rice sprinkled with this crack and kimchi. It's delicious and my favorite easy go-to meals.

Did you know you can make it at home? And, in my opinion, it's even better!

I've made it with this several times, have never made it from scratch Although the recipe sounds pretty easy. Dammit, I think I'm gonna have to make this soon!

Like others have said... water intake and electrolyte supplementation are very important. 99% of the time I'm feeling fatigued/headachey/sluggish is because of dehydration or lack of electrolytes.

My super quick pick-me-up is a glass of water with a squirt of Mio (or other no-cal no-carb drink sweeneter), 1/4 tsp of No Salt (625mg of potassium) and a dash of table salt. I take 2 magnesium citrate tablets (each one provides 200mg) with my drink and I feel better within the hour.

What's your DRA? 1500mg? Whenever I do a low sodium diet, I shoot for roughly 1500mg.

For this type of dietary restriction, I normally stuck to foods that don't need a lot of salt, like veggies, lean meats, and fruit. You'd be surprised how much salt is in bread, crackers, pastries and other baked goods. Pastas and rice also tend to need more salt to add flavor, so I avoid those too, however, rice is more forgiving with how many spices you can add to it.

How do you feel about potassium-free salts and low sodium salt substitutes? There's a pretty good half & half on amazon that has good reviews: https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_12_a_it?ie=UTF8&qid=1511449360&sr=8-12&keywords=salt+substitute

https://www.amazon.com/GoodSalt-Substitute-Iodized-Mineral-Alternative/dp/B00UKSA5D4/ref=sr_1_9_a_it?ie=UTF8&qid=1511449360&sr=8-9&keywords=salt+substitute

https://www.amazon.com/Bensons-Potassium-Chloride-Substitute-Alternative/dp/B006GCMI5Q/ref=sr_1_1_sspa?ie=UTF8&qid=1511449360&sr=8-1-spons&keywords=salt+substitute&psc=1

Like everyone is saying, beef or chicken bouillon (cubes, powder, whatever) is the way to do it. I also usually had a fair amount of Nu-Salt for the potassium as well.

It sounds very weird at first, but let me tell you, drinking chicken broth out of a glass tastes pretty damn amazing.

The only place I know to get it is Amazon. I think the best deal there is for about $11 you can get a 2 oz shaker:

https://www.amazon.com/gp/product/B00U5G7IN6/

They've shipped promptly each time I've ordered it, so delivery was pretty quick.

1. get a bottle of Carolina Reaper Chili Pepper Powder Wicked Reaper World's Hottest Chili Pepper https://www.amazon.com/dp/B00U5G7IN6/ref=cm_sw_r_cp_api_i_6cpSCb7SYKMC9 or Scorpion Powder Chili Spice Seasoning Trinidad Moruga Pepper Powder Red Tail https://www.amazon.com/dp/B00DWG673S/ref=cm_sw_r_cp_api_i_iepSCbR6R628N (the scorpion is my favorite)
   
   
2. open bag of chips
   
   
3. shake a few dashes of pepper powder into bag
   
   
4. close the bag with your hand and give it a really good shake.
   
   
5. enjoy your new bag of chips are are truly worthy of the name flamin’ hot.

Great if you are craving a bagel, would probably also work great with celery.

Seasoning Blend is available here: https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H

• Peanut butter and a cup of milk. But I honestly don't crave this if I don't have good bread. I love a high moisture/gummy bread for pb&j. My local Asian/Japanese bakery makes white bread and their bread makes this a gourmet meal!
  
  A shot of canned whip cream straight to the mouth.
  
  
• Bacon, and then runny eggs cooked in the grease. A cup of Ayran (Turkish/arab salted Lassi drink) on the side.
  
  Water.
  
  
  
• Popcorn. Not air popped. Oil popped and oil was cheated beforehand with flavacol.
  
  
• Good quality corn tortilla chips and a jug of mass produced salsa.
  
  
  
  
  
  Special mention. Black coffee to suppress my hunger further.

from what i've found online, healthy adults are supposed to get between 2600-3400 mg of potassium per day, depending on gender.

so take for example Nature Made potassium gluconate. each tablet is 550 mg but each only provides 90 mg of potassium. so to get the recommended daily amount of potassium you'd have to take either 29(F) or 38(M) of the tablets per day, which seems like an expensive and inefficient solution to me.

NoSalt however, provides 650mg of potassium per 1/4 teaspoon. the recipe on snakediet.com calls for 1 teaspoon of NoSalt which comes out to 2600 mg potassium.

mixing NoSalt in water seems much more practical than taking 29+ potassium gluconate tablets daily.

edit: URL

Get some of this. Mix a bit of powdered sugar, salt and this with it before you sprinkle it on. You can use a fine mist sprayer to squirt on some lime juice so the powder adheres if you want. Using these ingredients, you will have the ability to bring the flavor you seek well beyond insane. If you want to take it to the next level, grate the skin of the lime into the powder, mix it up and let it hang out there for a bit before you use it. This will give you the lime aroma. You will now have the best lime chips you have ever consumed in your life. If you want to advance from there, buy some tortillas chop them into triangles fry them up in some canola oil till crisp. Set them on a wire rack and sprinkle on your mixture.

Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.

Plan your meals in advance. Try to cook twice a week.

Cut out calories at breakfast. Only eat enough to get you to lunch.

Cut out calories at lunch, only eat enough to get you to dinner.

Dinner is for eating a banquet of meat and veggies.

Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.

The Nordic Ware microwave Popcorn popper, and Flavacol is what we use. Excellent results every time, and SO easy.

Yeah, popcorn is great. I like to use some sprinklings of this stuff; a single box is $7 and will last you a lifetime:

Flavacol Popcorn Seasoning Salt

Combine that with an oil mister and you have popcorn that is far tastier than its calorie content would suggest (though obviously still higher than plain popcorn).

If you can use Amazon, this is what I take:

https://www.amazon.com/gp/product/B000BCYRRE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

​

I have only had eye twitches like this when I'm really low on electrolytes like magnesium and potassium. I've had them be so violent that they caused one eye to spasm. It is really frustrating and super hard to work like that.

​

For Potassium, I use this:

https://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-Pack/dp/B00473QUGO/ref=sr_1_2?crid=2XG2MR8FX227D&keywords=morton%2Bsalt%2Bsubstitute&qid=1556714611&s=hpc&sprefix=morton%2B%2Chpc%2C122&sr=1-2-catcorr&th=1

​

I put 1/2 teaspoon in 32 ounces of water (sorry, you'll have to convert those measurements) plus some regular table salt for taste. Plus some kind of powdered or liquid flavoring - we have liquid drops here in the States to flavor water. You could use lemon since you're already drinking that.

I use a pretty popular recipe... but let me know what you think. I use 3 tablespoons of coconut oil, 1/2 cup of corn of your choice, and 1/2-1 teaspoon of flavacol. Tastes pretty close to movie theater popcorn to me.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1415817297&sr=8-1&keywords=flavacol

people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.

hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.

the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.

a while back someone posted these as great for making "movie theater popcorn"

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1418010489&sr=8-1&keywords=flavacol

http://www.amazon.com/dp/B003C4UDEY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1WDE09HYJVHMP&coliid=I1SA77W3SBQNC0

i have not tried them yet, but i hope to.

just posted on this but try to use NoSalt for your Potassium needs. I'm not sure if a local grocery store would have it but if they don't, look for Litesalt which is 50%sodium and 50%potassium. good luck!

-- Sorry for the wall of text.

Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.

____

[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.

Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).

_____

Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.

Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".

There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.

This is the stuff you want for jerky.

If you want actual theater popcorn taste, you have to go with Flavacol. It's the stuff theaters use. Delicious.

Plus it's relatively inexpensive. Bonus.

from original post (thank you u/ccquinn):

>TX caviar: chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)
>
>dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.
>
>rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

I've made a similar dish before and typically also add a little finely chopped red onion to the bean mixture. Also I've seen black eyed peas used instead of black beans. Both are good, imo.

This is also my favorite breakfast/snack. Ready to take it to the next level? Everything bagel seasoning. https://www.amazon.com/dp/B06W9N8X9H/ref=cm_sw_r_cp_awdb_t1_m4kSCb7F0MJNT
you're welcome in advance

Hey, I was going through the same thing. My solution that has been partially stated is nu-salt for potassium, Seasonello for sodium and iodine (It's sea salt with iodine), and Ultima Replenisher for the magnesium(It's just a pure electrolyte blend with 100mg of magnesium per serving). I use these because I cycle from water fasting to a keto during the week and all my electrolytes suffer unless you replenish them. I hope this helps and I highly recommend cycling water fasting and keto since fasting puts your body into ketosis. I watched an incredible video albeit a little long on water fasting by Dorian Wilson. (https://youtu.be/DghrZNUP5vo) GL with the diet.

Seasonello: https://www.amazon.com/gp/product/B00CV1OHSC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Nu-Salt: https://www.amazon.com/gp/product/B000H1558E/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Ultima Replenisher: https://www.amazon.com/gp/product/B07SXD8CTL/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Ah I use primarily sea salt when I cook, none of the processed iodized anti-clumping stuff, I find it tastes better. I am not into the fancy pink Himalayan salts and other "gourmet salts" in general, but I have no problems with paying a bit more for Kosher salt.

Also, if you haven't yet, you should try at least once, using a quality salt like Maldon for grilling or cast iron skillet frying a steak, you'll find that the crust that develops and flavor that it produces is vastly superior to table salt.

It also produces a much better result when used with Chocolate..

http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1456943449&sr=8-1&keywords=maldon+salt

Most long term bulk storage lists suggest rice. I suppose options for cooking are the one you have prepared and defended.

I was just looking at the list and can not imagine having time to cook with flour every day. I bake edible bread, but I am not a pastry chef. This recipe seems a simpler option to make a sandwich from scratch.

My partner really enjoyed Onigiri when he visited Japan. He bugged me to learn how to make them. You really don't need the Nori, furikake is all you need to make them taste good. I even got a mold to make them faster.

For people who have a stockpile of Spam, try it the Hawaiian way.

https://www.youtube.com/watch?v=9eYyAmrqUoA&t=566s

Edit : Fixed Links

Personally, I just get whatever is the cheapest, which is usually an off brand.

Here is an example of good salt.

Here is an example of what you don't want (lite salt).

Edit: Potassium iodine is fine as it is only used in super small quantities for the iodine content. What you don't want is a large amount of the salt being potassium based, e.g. potassium chloride.

I think pink sea salt is just hype with too few minerals to make much of a difference. I recommend a quality multivitamin and 50/50 sodium and potassium salt in order to make sure you're getting enough potassium which is an important electrolyte. A splash (teaspoon) of magnesium in your water will give you a good amount of this important electrolyte as well and at a much lower cost than pink salt. Magnesium can be a laxative if taken in higher doses and that effect occurs with both the liquid and pill.

I HATE taking large pills, that's why I use liquid or gummies, but feel free to take pills if you'd like.

Combine these and you will be getting everything you need, and at a lower price than pink salt.

Hey everyone,

I think I came up with a good recipe for ketoade and I'd like to get your feedback on it! I have a 24oz bottle that I fill up once per day to sip on, but I make it in batches (120oz) that last me 5 days.

​

Recipe:

• 5 servings of Keto Chow Fasting Drops (1 serving = 1/2 tsp) - 1,100mg sodium, 180mg magnesium
  
• 6 servings of Nu-Salt (1 serving = 1/6tsp) - 3,180mg potassium
  
• 5 servings of Mio Sport w/Electrolytes Berry Bast(1 serving = 1/2 tsp) - 400mg sodium
  
  Makes 5 24oz servings.
  
  Totals per serving;
  
  
• Sodium: 300mg
  
• Potassium: 636mg
  
• Magnesium: 35mg
  
  The only thing I can think of to improve this would be to add more magnesium. What do you think? Any recommendations?

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

I actually like it better than the real thing. If for some reason you can’t find it in the store, it’s available on Amazon as well:

https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_sms_awdb_t1_wuxaBbB9D8B2J

absolutely, yes. K and Na are your two big ones usually with initial cramping analysis. If you are experiencing frequent urination, you very well could be low on both.

Fortunately, they're both very easy to test. Table salt will work fine and you can also purchase, generally from a local shop, a salt-substitute, which is generally simply potassium chloride. Mortons Salt Substitute

Yep - I moved to the northeast from Indiana and get cravings for Cincinnati chili a lot. This recipe wasn't too far off from Skyline but I have some random Better Homes cookbook with a Cincy chili recipe that I actually prefer to Skyline.


You can also buy the spice packets from Amazon. I know most Krogers I went to in Indiana had them as well.

yes they're all in the fridge, the best by date isnt until next May --- think I'll add the one that's already open and give it a trial run, I can always experiment later

looks like enough to do all 10 containers right here lol

and I keep kosher so not sure I would trust most fish sauce, I've been to some oriental markets near me and wasn't confident enough they weren't made from krill

https://smile.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/

Here you go, Lazybones. $3 and free shipping with Amazon Prime. :)

aiight

Rice Eating Meetup on Friday, somewhere in Cobo: Be nice 4 free rice. Y'all better bring some furikake to that meetup bc eating with only soy sauce is kinda boring imo

Okay. Well, sea salt can come in different colours depending on the minerals in the salt, so I wouldn't rule it out. I'm more inclined to think it's a sea salt of some variety, because it was soft flakes, and mineral salt tends to be more crystalline.

Take a look at this site, and see if you spot it;

http://www.saltworks.us/salt_info/si_gourmet_reference.asp#.VDAh2flr7J8

It's most likely some sort of flaked sea salt. You might not be able to get the colour you want easily, but white sea salt will taste much the same. I use Maldon sea salt all the time, it's really nice, without getting into really pricey territory.

http://www.amazon.com/gp/product/B00017028M/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687762&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0019S6GLE&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FBJS9X749W579FR4ABW

Do you use flavacol? Seriously, buy this shit, pop your own kernels, and bask in the brilliance of perfect popcorn.

You can get it at Indian grocery stores, or online.

https://www.amazon.com/Deep-Spices-Black-Salt-3-5/dp/B003WLZXBU/ref=sr_1_7?crid=3TVYSUAX2NK3H&keywords=black+salt+kala+namak&qid=1558907305&s=gateway&sprefix=black+salt%2Caps%2C194&sr=8-7

It's really an amazing flavor boost for tofu scrambles, quiches, and all things faux-egg.

Breakfast and dinner can both be fairly simple meat/veggie/beans. If you're staying at a single campsite and have coolers to store your food, anyways. Beans can be come from cans or you can pack them dry and soak them the night before somewhere at your site and cooked in a pot over the fire. Carrots, zucchini, broccoli, and other veggies can be stored and kept fresh and are easy enough to grill. The carrots and zucchini can also be used in kebabs with sweet peppers and chicken or steak.

Lunch isn't as easy in my head. An insulated lunch bag with deli meat or cold, cooked chicken and snacking veggies like carrot sticks, cucumber, etc tossed with Tajin or something similar.

Extra salt n extra butter.

But the secret to movie theater popcorn is the bomb ass powder known as Flavacol. Instantly makes all popcorn better.

Generally it's added to the kernels before popping but I also sprinkle a little on top after too.

Never heard of Old Bay, thanks I'll check it out. If you haven't heard of it, try Tajin seasoning on your fruits/vegs to make them amazing.

For best results, I recommend getting a Whirly Pop. Add some Flavacol and you've got movie popcorn.

I can make popcorn that tastes just like the movie theater stuff. The main secret is just to use what the theaters use. I know, not very amazing, but it works!

First, use popcorn colored coconut oil like this: https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
You want to use just enough to coat the bottom of your pan and half way up the popcorn kernels (amount depends on how big the pot is and how much popcorn you put in. For me its a couple of tablespoons. I just eyeball it.

Before you put the kernels in, put in 1/2 to 3/4 tsp of Flavcol: https://www.amazon.com/gp/product/B004W8LT10/ref=oh_aui_search_detailpage?ie=UTF8&th=1 Nothing else really works. Its got to be this brand. It is super-fine flavored salt and it is yummy. I use 3/4 of a tsp but that is too salty for most people.


If I am really lazy, I make home made microwave popcorn, too. I just put some kernels and oil and the salt in a bag, shake it up and staple it. Pop in the microwave. The staples do not seem to hurt the microwave.

Trace Minerals brand

When I make an electrolyte drink I use a teaspoon of this, but then I'll also add a few shakes of this potassium salt so that i get a good 10-15% of my recommended potassium in one drink.

Popcorn is the best! I finally caved and bought a stovetop popcorn maker and I've used it about 5 times in the last week already. Cooked in a little coconut oil and adding in some Flavacol it tastes just like it does in the theatre! And it costs so little but is really not that bad for you!

Sounds tasty!

I got a hold of these asian rice seasoning spices http://www.amazon.com/JFC-Nori-Fumi-Furikake-Seasoning/dp/B0006G5KEY

They are pretty good

What kind of popper do you have, a kettle, or an air pump? If you have a kettle, you're in luck. What you need is some butter flavored coconut oil, some flavacol seasoning salt, and some butter topping!


Paragon Coconut Popcorn Popping Oil (Gallon) https://www.amazon.com/dp/B002YLI9E2/ref=cm_sw_r_udp_awd_AsL3tb11QZ0R4WSD


Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_udp_awd_YpL3tb1JXSFMGA3R

Paragon 16-Ounce O'Dells Supur-Kist II Butter Flavored Popcorn Topping https://www.amazon.com/dp/B002YLG8QS/ref=cm_sw_r_udp_awd_EtL3tb1J6RA9B7B0

That last photo is amazing.

Also, for those wondering like I was, Prague Powder.

I have this Korean red pepper powder (like this) and sprinkling that on gives it an awesome kick!

I also grate gouda into it. I have a little fox grater and I just buy some smoked gouda from the fancy cheese section, cut off the rind, and grate some of it right into the eggs. The fox makes me happy in the morning ^ . ^

If I'm feeling even more gourmet, I'll chop up some green onions to stir in.

It honestly only takes a few minutes, but makes my morning so much better.

10 or under! I know this is weird but I'm craving the taste of Lucas like crazy - Item - but they don't sell it anymore because apparantly it contained large amounts of lead! This is my alternative. Huehuehue! And it's cheap enough you can gift more than one person!

It's called flavacol, a salt that sticks to popcorn better, and you can buy it on Amazon.com. Add it to Snappy white popcorn and you'll have something better than the movie theater.

For future reference, I've made some pretty good chili with these Cincinnati Chili spice packets.

http://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/

nu salt (per /u/perritosupergordito, contains ingredients derived from honey) and lo salt are pretty good.

Amazon

From Alamo's website:

> TOGARASHI POPCORN
Fresh, hot buttered corn with a kick of Japanese spice. Vegetarian.

“Being a movie theater, I really wanted to blend some great Japanese flavors with our most popular snack. I landed on togarashi — a blend of red chili and other spices and common Japanese condiment — as the flavor driver for our ISLE OF DOGS popcorn special. Not only does the popcorn itself get tossed in this flavorful seasoning, but we infuse the butter as well.”

I get my potassium from Nu-Salt and was able to completely avoid the keto flu-like symptoms. Best of luck with your latest attempt!

Sodium: broth/bouillon. Beef tastes better but chicken is more readily available. I'll put a TBSP into my 24oz coffee cup in the morning, drink it throughout the day, and that's about 2500mg of sodium. More if I counted the splash of Frank's Red Hot. Adding a TBSP of heavy cream really kicks it up a notch.

Potassium: No Salt (NOT Nu Salt or Lite Salt) as it provides 2600mg of potassium per TSP. Nu Salt contains more, if I'm not mistaken. I'll sneak 1/4 tsp of No Salt into that same coffee cup in the morning and usually split the remaining 3/4 tsp into two 28 oz bottles of water with a few squeezes of Mio water enhancer. Looks like Nu Salt might be easier for you to find, at least on amazon. Also, spinach.

Magnesium: two of these

https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1493329014&sr=8-1&keywords=maldon+salt

OP GET THIS IT'S SUPER TASTY!

congratulations! this is what i use for potassium. i think one can order it on amazon
https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC?th=1

When I moved out of Cincy, I missed it sorely. But guess what? I bought a box of 24 last year, and would be more than happy to send you one - PM me if you're interested.

It's the easiest meal in the world, and you can feed a family of 7 TWICE if you make enough noodles. Here are the tips: go to the grocery deli and buy a 1/2 pound of the American Cheese, but tell them not to slice it. Just cut off a big hunk from the bigger hunk. When you put the ground beef in the water (raw), don't use a fork - that's for sissies who hate Cincinnati Chili. Get your hands in there and pulverize the meat with your fingers until it feels like silk.

If you can manage that and have 3 hours to stir occasionally, you will be satisfied. I promise.

https://www.amazon.ca/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H/ref=sr_1_2?ie=UTF8&qid=1537360013&sr=8-2&keywords=everything+but+the+bagel+seasoning&dpID=411wrzuMNiL&preST=_SY300_QL70_&dpSrc=srch

This is the cheapest on amazon.ca(it says $14 for people who dont want to click) buying American products like that on there is usually too expensive to be worth it. The really good products end up being made up here after a year or so, either by them being available or a different brand making basically the same thing. It took longer than I thought for halo top knockoffs but it's happened. They're all too pricey for me for a pint and the icecream I get isn't much higher than halo top for the plain flavours so I didn't mind much with that though.

This stuff. ("Ground chile peppers, salt and dehydrated lime juice.") They were offering sample packs of it yesterday in Adventureland, and I always get a giant pickle while I'm there, so the woman was like "Trust me. Put the chili mix on the pickle."

Oh my god it's so fucking delicious I could cry. I immediately bought a huge thing of it at our grocery store this morning, along with two massive jars of pickles, and let's be real they'll be gone by tonight.

Use these. Add whatever ground meat you want and tomato paste. It is my current favorite with ground turkey and you can simmer it down to be as thick as you would like.

If maybe he'd like the powdered version as well, I'd try Wicked Reaper.

Serious heat, and I feel like it will last me all year. Two light sprinkles to a full bowl of food and you're all set for the heat.

Braaaaaaaaaaap. Nice contest!

Edit: 0 months for me

One for /u/sweetiebud3, one for /u/drusual, one for /u/rarelyserious to spite his face. I'd prefer platinum-190

Golden mountain seasoning sauce - good for cooking dogs.

Edit: you cheeky monkey. Thanks for the gold!

10 year theater veteran checking in...

You need both proper seasoning and a proper device to make it in.

To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.

The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.

So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.

Copy/pasting my comment from another thread:

----------

This is what I use at home:

• Popcorn popper
  
  
• Yellow popcorn
  
  
• Butter-flavored coconut oil
  
  
• Butter-flavored salt
  
  Indistinguishable from movie theater popcorn.
  
  The popper isn't terribly cheap, but it's worth it if you make a lot of popcorn. The popper isn't really the most important part, though. The oil and salt are what makes the theater popcorn so damned good.

This is what you really want, OP : https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

Use whatever popcorn and oil is handy/works best, that seasoning is what'll make the difference.

Also, eating the ripe mango with some of this stuff sprinkled on top is absolutely delicious.

Chicken Salt!

https://www.amazon.com/gp/product/B00P89MGYG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

great on avocados and everything else

Get this: https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?ie=UTF8&qid=1378260313&ref_=sr_1_1&sr=8-1


and this: https://www.amazon.com/Amish-Country-Rainbow-Blend-Popcorn/dp/B00017LEZC?ie=UTF8&qid=1378260344&ref_=sr_1_2&sr=8-2


and this: https://www.amazon.com/West-Bend-82306-6-Quart-Electric/dp/B00004RC6R?ie=UTF8&qid=1378260208&ref_=sr_1_1&sr=8-1


For the best popcorn you have ever tried in your life.

I used to get these so horribly, it felt like the muscle was literally trying to rip itself out of my leg, and it was all I could do not to scream. They've subsided in recent years.

One of the cheapest sources of potassium is "lite" salt, such as this. I've found that calcium pills help too.

Nope. Like everything bagel everything? This stuff is pretty good although it's neither a sauce nor a recipe.

I know how you feel. The difficulty of finding correct ingredients is both challenging and frustrating. Coarse ground is the proper one for Baechu Kimchi for sure. But then having such 'specialized one' can be a luxury for remote areas. (I had the pleasure of cooking Korean food with limited items before and even made Kimchi with fine grind before - didn't die. Taste is not perfect of course.)

If you have access to Amazon delivery and budget allows, try getting both:

Coarse one example: https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=sr_1_3_a_it?ie=UTF8&qid=1518424865&sr=8-3&keywords=korean%2Bred%2Bchili%2Bpowder&dpID=51IkyemC7mL&preST=_SY300_QL70_&dpSrc=srch&th=1

p.s. I use fine grind for almost everything except for big baechu kimchi. (Thus, 90% of my consumption is fine grind - soups etc).

It's salty and kinda sweet Japanese seasoning usually made with nori and sesame seeds. My favorites are the basic one and the on with tiny dried shrimp.

http://www.amazon.com/JFC-Nori-Furikake-Seasoning-Ounce/dp/B0006G5KEY


https://www.google.com/search?q=furikake&safe=off&client=ms-android-att-us&source=android-browser&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiO5sn6q8rKAhUQ72MKHQG_CpMQ_AUICCgC#safe=off&tbm=isch&q=furikake+rice

I make my own Gatorade for cramps. In the spices section of your grocery store, there should be a salt alternative for people trying to lower their sodium intake called Salt Lite. It's a mixture of salt and potassium which also tastes salty. It's supposed to trick you into thinking that you've added more salt to your food than you actually have, but it's a mixture of the same two ingredients in sports drinks. I put 1/4th a teaspoon of that in a water bottle, add a squirt of the store brand (Kroger) Crystal Lite to make it taste good. They make some with B vitamins in it and one with caffeine and B vitamins. I have some of each. I top it off with water and shake it up. I will also add a 1/2 teaspoon of creatine in there if it's the drink I'm going to take with me after breakfast.

As someone that loves both beef and chicken, I have to admit that they really don't play well with each other, unlike most every other meat. Cajun will put almost all the rest of God's creatures in a gumbo, but never chicken with beef.

That said, try some Golden Mountain sauce for a deep flavor that plays well with chicken. It's the secret to Thai cooking to add savory/umami flavor without the heavy hand of traditional dark soy sauces.