Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL

Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.

Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.

Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.

Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.

Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.

Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.

Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.

Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.

Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.

Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!

I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:

red curry

green curry

yellow curry

Massaman

Panang

She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.

If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!

Since you like Cha Baa Thai you can try either Talay Thai [Dartmouth & Halifax] or Modern Orchid [Dartmouth] I typically get the cashew chicken with spring rolls but get what ya like.

Mic Mac Tavern [Dartmouth] - was always my staple but I find they increased the prices and the novelty wore off for me lately as it's no longer the hidden gem. (it's always busy), specialties include steak, ribs, lobster, beef melt, etc.

Tareks - [Halifax] Now I haven't been here in a while (hope you like garlic)

Rudy's [Halifax] - this is only open Monday - Friday from like 7am till like 3pm or so, but the best breakfast/lunch, feels like home cooked meals and family serving ya.

Sassy Pizza [Dartmouth] - Great pizza with doe boys..

Mary Browns [Chain all over HRM] - Fast food but the chicken is usually always pretty solid.

Baton Rouge [Halifax] - Fridays they have a 10$ rib deal with fries, best deal over all. Not sure if I recommend anything else, that's all I've ever eaten. Best non-smoked ribs in the city. If you want the best smoked ribs my restaurant isn't opened yet.

You mentioned your from the 'South' I'm not sure what south that is, but I got this cajun spice called 'slap your mama' make some homefries/hashbrowns and put that stuff on it, I never make hashbrowns without it. https://www.amazon.ca/Walker-Sons-Cajun-Seasoning-8-Ounce/dp/B007TSL7J4 best cajun stuff around, I haven't tried the 'Hot' but this stuff makes the corner of your lips tingle. (it is a bit salty, but keep that in mind)

Not sure if anyone's already mentioned it, but yeast extracts like Vegemite (Australian, but sold worldwide) and/or Marmite (British, sold worldwide) are pretty good at adding depth of flavor to stews and other dishes. If you're not familiar with the concept of yeast extracts, don't get grossed out; the substance is very rich in its umami-taste, a bit like soy sauce, but more intense. It's also delicious spread thinly on buttered toast. That last option is not for everyone, as I hear people either love it or hate it, but if you add a spoonful to a stew, it works wonders.

I see people mentioning beer. That's a fantastic option, too. Personally, I wouldn't cook with craft beer, as the more subtle nuances of flavor would get lost in the cooking process. I would, however, recommend a good lager for this purpose.

Another great option is smoked paprika. It adds a subtle smokey flavor to lift up even the simplest of dishes. I just had a bowl of chickpeas stewed with a bit of onions, garlic, tomatoes and a handful of spinach, spiced up with the smoked paprika, and it was magical.

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Looks pretty good to me.

• Magnesium citrate is one of the best forms; the one to avoid is magnesium oxide, which has around 10% bioavailability. [I don't think dosing time is too important, so I usually just spread out the doses throughout the day.]
  
  
• That dose of vitamin D might be a bit large. Examine.com recommends 2000 IU/day, but 10,000 IU/day isn't harmful, so that's up to you. [Vit D is Fat-soluble, so recommended to take with a meal or when you take fish oil]
  
  
• Potassium looks fine. I usually have half a teaspoon of something like LoSalt (66% potassium chloride, 3.8 GBP on Amazon) rather than pills, but that's just personal preference (cheaper). Dissolving it in hot water helps it taste less like seawater.
  
  
• Fish oil looks good. I find that locally (where I am in the US) the "fish oil" version is a better price than the "omega-3" version of pills, but that may be preference as well (I end up taking 3g of fish oil each day to get 900mg of omega-3).
  
  
• Sodium might be worth thinking about depending on how much you sweat. Bullion cubes can do the trick.
  
  PS: www.examine.com is a phenomenal resource for supplement information; it's well respected on /r/ketogains and /r/supplements. It's where I typically go first to find supplement information.

1. Get a smoker. They are really cheap, and yes require a lot more work, but it's really the only way to make truly great ribs. Trim excess fat off the ribs and remove membrane if necessary.
   
   
   
2. Make your own rub. Easy on the sugar until you're more experienced... everything else you can experiment with. Garlic Powder, Paprika, Cumin, Mustard Powder, Salt, Pepper, basically whatever you like. Alternatively, you can buy a legit rub. Put on at least an hour before, if not overnight.
   
   
   
3. Smoke @ 240F with cherry/pecan/mesquite/whatever wood for approximately 6 hours using the "3-2-1" method. 3 hours directly on the grill, 2 hours wrapped in aluminum foil, and the final 1 hour unwrapped again. Spray with apple juice + beer mixture every hour or so. Do not put on any sauce until the last hour if at all.
   
   
   
4. Enjoy the best ribs you've ever had (because you made them!). Even your favorite local joint will no longer be able to compare.

I'm currently in love with a super simple combination I just came upon:

1/2 sweet potato

1 cup chili

1 oz lite mexican blend cheese

Bake sweet potato for 45 minutes at 375 degrees. I've been using 'Darn Good' Chili mix, which comes to 140 calories per cup prepared. Smother sweet potato half with chili and top with cheese (found at Trader Joe's).
Total calories: 343 if using ~5oz sweet potato per serving

Like I said, not super fancy or inventive, but the sweet potato gives it a great flavor that I wouldn't have originally considered to try and it's super filling!

I just wanted to share with you something that I do. I love coffee but am not a "true" coffee drinker because I drink it with lots of creamer meaning lots of sugar and carbs and whatever else they put in "non dairy" creamer. I bought online this fabulous package of powdered heavy cream for recipes which has no sweetener and no carbs. One day I really wanted my normal coffee so I thought, hmmm I am going to add the powdered cream and oh my goodness, it is so dreamy and rich and creamy. It is amazing! Then I add my artificial sweetener of choice and have the best coffee ever. My family even started using my powdered cream because it tastes so rich and creamy. Be sure to check the nutrition facts on the package and be sure you get powdered heavy cream, not any powdered milk products. This is the one I bought and it has lasted me a year! A little goes a long way. https://www.amazon.com/Heavy-Powder-Anthonys-Tested-Gluten-Free/dp/B01A03E494/ref=sr_1_3_a_it?ie=UTF8&qid=1523146223&sr=8-3&keywords=powdered+cream

I learned how to cook Thai curry from a Thai friend, and I realized it's the brand/quality of ingredients that's really important. This is the brand of curry paste he used, and this is the brand of coconut milk. Both of these were significantly cheaper at the local asian market. I also got a good quality fish sauce, and these lime leaves that I added in with the coconut milk. It's honestly better than anything I can get in restaurants around me. My half-Thai brother-in-law said it was better than his dad's curry. And it's super easy.

VANILLA BEANS? I LOVE VANILLA BEANS!

No, but really. Wouldn't making your own vanilla extract be awesome? Yeah it would. Trust me.

)

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'm not exactly a gourmet cook but that slow cooker makes me seem like a pro. Use mixes like Bear Creek "doctor them up a little" and you will be amazed with the awesome meals you can create.

alright it might not seem like much of the same thing but coming from being a tour guide there is one thing I know.. Paperwork. I had a TON of paperwork as a tour guide and in your job.. you will also... trust me when I say.. even though you won't be on the road you will need THIS

I even conferred with my wife who works in a ton of offices and she agrees :p

as for what I want well honestly Bacon sorta... however if you don't have prime then

I'd look really cool adding this new Top hat to my collection :D

You should read the product reviews on the Amazon page...'pedes are amazing. The first one titled, "But I am only reviewing Morton's because Morton's is the best. Morton is a great guy" is absolutely fkn brilliant.

https://www.amazon.com/Morton-Table-Salt-25-Pound/product-reviews/B007SNJ98G/ref=cm_cr_arp_d_viewopt_srt?ie=UTF8&reviewerType=all_reviews&showViewpoints=1&sortBy=recent&pageNumber=1

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

I like to do asian style. I season the belly with char sui rub (make your own or something like this), bag it and let it sit for at least a day in the fridge. At this point you can as well freeze so it can be dropped directly in a bath at a later date.

I then do either 68C/154F for 36 hours or if I have less time 70C/158F for 16 hours. The longer one has better texture but it is a small difference.

Then cooled, pressed, and cut into 2"x2" squares. Then brushed in char sui sauce that is slightly thinned with rice wine vinegar and put under a very hot grill (broiler) to caramelize the sauce, turning so all sides are crispy.

Serve with rice, stir fried bok choi, and quick pickled cucumbers to cut through the richness.

As mentioned by someone else also save some for the Kenji porchetta recipe as that is also very good. Also the chinese steamed buns (also a SE recipe) are good if you can get the buns from an asian market.

this is what I bought. I just eyeball measurements, but maybe one or two tablespoons mixed with water to create a rich, fatty milk for the chia seeds to soak in & for coffee in the morning. sometimes I just add the powder to coffee like shelf stable creamer like you'd see at 7-11 or wherever

i need that! i tried this one (http://www.amazon.com/Indian-Essentials-Seasoning-Tikka-Masala/dp/B00H5QPD8G/ref=wl_mb_wl_huc_mrai_3_dp) for the first time last night and i loved it! i followed the recipe on the back minus the oil and subbing in greek yogurt for heavy cream. it was about ~350 calories for 1/3 of the recipe. super filling. would have been less if i had plain tomato sauce instead of jarred pasta sauce to use. i think yours wins though in terms of ease of use and convenience!

Penzey Spices, Whole Foods, Fresh Market, World Market.

Last time I bought some, I had a coupon for World Market and it was the best price of the places above.

For a less expensive option, you could try Spice House of Longwood, Spice Bazaar, or a mexican grocery, but I can't say I know those all too well.

Amazon seems like a great deal. I might buy some to make extracts for gifts.

I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.

It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.

Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.

If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)

here's the DEHYDRATOR I use

Here is the HEAVY CREAM POWDER

COCONUT MILK POWDER

CHEESE POWDER

EGG POWDER


I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal


EDIT:

You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.

I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.

I can find Bear Creek Darn Good Chili at my local Kroger-owned grocery store. It takes some simmering so it takes a while, and I add some sun dried tomatoes in place of a can of tomato paste.

If you have two pots you can do instant mashed potatoes and Stove Top stuffing as a meal.

Often the issue is getting enough fat content into whatever you're eating. So carrying a small amount of olive oil or ghee (clarified butter that doesn't have to be refrigerated, available at Indian grocery stores) to mix in with your entree can help a lot.
And for breakfast, you can do either oatmeal or GrapeNuts (for a nice crunch, remember to sweeten it a little) but you should definitely mix it with powdered whole milk, which is a little hard to find. I usually get it at a Mexican grocery store, but last time, I tried Peak that I ordered from Amazon and really liked it.

In any case, I like to measure the stuff out into ziplock bags (and maybe Sharpie the instructions onto the bag) because the off-the-shelf packaging seems ridiculously bulky (and likely isn't in the proportions you need).

I made Pho in the instant pot once. I used chicken thighs and a package of whole spices I picked up at an asian market. I also threw in some charred ginger and onion. The spice packet was awesome because I didn't have to search for everything and the taste was super authentic. I am low carb, so we used miracle noodles which were interesting to say the least. Here is a link to the spice mix for pho.

https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=sr_1_1_a_it?ie=UTF8&qid=1500480416&sr=8-1&keywords=pho+spices

>Salt used in processed foods is not iodized. Given that people are cooking less at home and buying either restaurant or processed foods, iodine intakes in the U.S. have declined from about 250 μg/day to 157 micrograms/day. Public health authorities recommend 150 μg or more and the need is particularly acute for expectant mothers. Daily Iodine intakes of 1,000 – 1,100 μg are safe for adults and children over 4 years of age. - http://www.saltinstitute.org/news-articles/iodized-salt/

OP, I don't use iodized salt. I prefer sea salt (non-iodized) for taste and try not to use much of that, either. There are some seaweeds that are high in iodine and you can snack on them. Be sure to investigate amounts, though. Some are actually too high for regular consumption. Personally, I don't like the "seafood" taste, so I buy this stuff: http://www.amazon.com/Maine-Coast-Sea-Vegetables-Alternative/dp/B0007SMLUM/ref=sr_1_1?ie=UTF8&qid=1396538353&sr=8-1&keywords=kelp+flakes It's kelp, but I find that if I don't use much and use it in meals that have other strong flavors that the flavor doesn't bother me and I can get more than enough iodine easily.

And good for you for asking about iodine! I was low thyroid for a while, even put on meds. My doc never even bothered to ask where I was getting my iodine from. I learned more about nutrition, added the kelp and improved my diet in other ways and I no longer have thyroid problems! And the kelp flakes are much cheaper than thyroid meds :D

I just use those curry packs and water. Stuff like this. This makes a nice thick curry. I always cook my veggies and chicken first, then make the curry. Maybe that'll help since your curry liquid won't be over heat for nearly as long.

Thai curry with coconut milk is supposed to be thinner and more soupy so it really soaks into your rice. I do the same thing as before though with cooking my veggies and meat then adding the curry and liquid.

And these sort tikka masala packs are amazing for marinating chicken. Cube the chicken, mix up the masala and yogurt with the chicken and let it sit in a sealed tupperwear overnight. Then after cooking the chicken I like to toss the cooked rice into the pan and use a little bit of water to get the remainder of the masala seasoning and add that to the pot. Simmer for 15 minutes and you're in business.

Personally, I tend to cook Pork Spare Ribs when I do ribs and use only a dry rub as far as seasoning. The rub is one I bought from a local store, but you can find it on Amazon. It's called Plowboys BBQ Yardbird Rub (http://amzn.com/B002TT46DM). I would also research the 3-2-1 method if you choose to do Spare Ribs.


Regardless of it all, as previously said, do what you enjoy eating. You're the best judge of it.

I actually do use High5 Zero, usually 1h before running/exercise. It seems to be carb-free. The amount of magnesium looked decent enough to me, but potassium and sodium were on the low side so I also add a bit of Lo-Salt to it (1/8 tsp):

https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING

That should add about 200mg potassium and 100mg sodium.
Doesn't change the taste much if at all.

Note that you will probably stop feeling bad in a few days even if you don't supplement, its just that things are much easier if you do. I still do get the symptoms from time to time (maybe once per week, when I forget to eat), they're just significantly milder

I also recommend carrying a couple of Knor chicken stock cubes with you. Half a cube, 1 cup of hot water and a bit of double cream makes for some really nice soup that adds about 0.5g salt, usually enough to get rid of the symptoms.

My plan is to also try Pret's bone broth: https://www.pret.co.uk/en-gb/1903-soups-bone-broth.aspx as it seems to hit all the good points at once.

Regarding exercise, I would recommend to wait for at least a week or two after starting keto to become better adapted to burning fat for fuel. More info: https://www.verywell.com/what-is-keto-adaptation-2241629

No-chicken fingers:

Soy curls

Butler chik-style seasoning

Batter:

• 3/4 cup flour
  
• 1 tsp salt
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1/4 tsp baking powder
  
• 1/4 tsp baking soda
  
• 3/4 cup water
  
  Preparation:
  
  

1. Soak soy curls in water for 10 minutes, drain, and squeeze out the water
   
2. Sprinkle chik-seasoning over the curls using a sifter (seasoning likes to clump up)
   
3. Sautee soy curls in vegetable or canola oil until lightly browned
   
4. Heat a pot of oil to 365F
   
5. Mix dry parts of the batter in a bowl before mixing in the water
   
6. Dip curls in the batter and quickly dunk into the hot oil.
   
7. Fry until brown, allow to drain in a sieve or mesh bowl
   
8. Sprinkle with salt or your choice of dipping sauce
   
   Edit: formatting
   
   Also if desired, I'll post other recipes like:
   
   

• Sweet & Sour No-Pork
  
• Not-Chicken Motza Ball Soup
  
• Stuffed Mushrooms
  
• Hearty (not-beef) Bolognese Lasagna
  
• Not-Beef Stroganoff
  
• Vegetarian Sausage and Chicken Jambalaya

There's actually several types.

1. Paprika. Run of the mill paprika that's easy to find in any grocery store in the US. It's a mild blend of sweet and hot with a mostly neutral flavor.
   
   
2. (Hungarian) Sweet Paprika. Rich and fruity like a red bell pepper with no heat.
   
   
3. (Hungarian) Hot Paprika. Made from dried chili peppers. Similar to cayenne, but a bit less spicy.
   
   
4. (Spanish) Smoked Paprika. Also called Pimenton de la Vera. Made from smoked, dried chili peppers. Has a woodsy, smoky flavor. Comes in both sweet and hot. If it doesn't specify, it's probably on the sweeter side. Not hard to find in many grocery stores.

The easiest way to ensure adequate sodium & potassium is to simply use Morton's Lite Salt, which is just a 50/50 mix of sodium & potassium chloride. It can be found anywhere, I just linked to Amazon for convenience. :)

I myself prefer the spicier version, but I agree its great.

https://smile.amazon.com/Tony-Chacheres-Spice-Seasoning-Single/dp/B00161DVFS?sa-no-redirect=1

Well I can’t help you on the noodle part, but to make the broth you can buy premixed spice bags at Asian grocery stores or online. I buy the pre-bagged mix because I don’t eat enough pho to justify buying the spices for it in bulk but you definitely can.

Example prepackaged spices (not the brand I use, but will give you an idea) https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=asc_df_B00PE5596G/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=1o1&hvnetw=g&hvrand=14280722267490930720&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9060534&hvtargid=pla-570215875159&psc=1

Here’s a recipe that tells you the spices needed https://www.vietworldkitchen.com/blog/2017/05/pho-spice-blend-recipe.html

As for the fixins, you can put a bunch of meat and veggies in your broth and go to town (which is what I do). If you’re really wanting noodles, there are low carb options like shirataki (and tofu shirataki, which can be bought as pre made into fettuccini or spaghetti like noodles) or kelp noodles. None of these are exactly the same noodle type or consistency as pho noodles but we have to make some concession for carbs on this diet.

Those symptoms sound like a lack of electrolytes and/or dehydration. Try drinking more water and supplementing electrolytes. If it is electrolytes, after supplementing, the dizziness/headache feeling should go away quickly, and in a while, you should get your energy back, maybe next day.

For starters, I would just start with sodium specifically, just by drink a glass or two of water with a teaspoon of table salt in it.

Better would be getting salt with potassium in it, though, like this Lo Salt https://www.amazon.co.uk/gp/product/B004TEVING - they sell these or similar ones in most supermarkets.

For magnesium, you can get pills. But don't buy chelated magnesium, I heard it gives you diarrhea, I use magnesium malate - https://www.amazon.co.uk/gp/product/B0013RGUK8 - It says it is 10 calories a pill though and recommends 3 pills a day - I usually only took 1 or 2 depending on how I felt.

Never really supplemented calcium, and most of the times don't take magnesium either. Go by the feeling, start with sodium/potassium salt first and see how you feel.

I haven't done a fast longer than 4 days though.

You can toss some tomato sauce/diced tomatoes in there for extra flavor. I bet dried mushrooms would up the umami factor a LOT. I like using Goya Sazon for my Mexican/Spanish (different name depending on where you live) https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO. I use that, some tomato sauce, 1/2 a diced onion, and frozen peas/carrots/corn for about 2 cups of rice (brown or white). Super tasty. And yes, saffron comes in threads - they are actually the stamens of the crocus flower. I have them for special occasions since they are too expensive to use more often, but the sazon packets I linked to has ground saffron in it. And tumeric makes a good, colorful substitute in a pinch.

I just used this Grill Mates Sweet and Smokey I found at Walmart. Today I'm trying ribs and I found this Plowboy's Yardbird rub recommended on the Interne so I picked some up (found it at Ace Hardware of all places). I put it on the ribs about an hour ago and I must say it smells a lot better than the Grill Mates, if you can find that I recommend it (just by smell haven't gotten to taste it yet).

Liver Sandwich

Take a thick slice of calf liver, about 1/2" thick. Fry it in a pan. Brown both sides but don't overcook. Unlike most other types of meat, liver doesn't get softer when it cooks, it gets firmer instead. If you overcook it will be too tough to be tasty.

After the liver is cooked, remove it from the pan. Add some sliced onions (and some butter if you need to). Fry the onions until they are lightly browned.

Take a couple slices of bread (fresh bread, thick slices are best), put liver and onions on. Add a few drops of Maggi Seasoning Sauce. It's very popular in Europe (specially Germany), but you can find it in many grocery stores here in the US as well. This is the best thing you can add to a liver sandwich, it really brings out the flavor.

If you don't have Maggi Seasoning Sauce, you can use a small amount of ketchup instead, or if not, just a tiny sprinkle of salt. Liver has a lot of flavor on its own, so all you really need to add is a little salt to help the flavor along.

Bragg's Liquid Aminos add a great beefy flavor to anything it goes in. I also use Bacon Salt pretty liberally! Both are vegetarian.

Also, broccoli tossed on a grill. Sprinkled with a little Italian dressing. Tastes fucking delicious, VERY few calories, VERY healthy.

Also, spices. I am hooked on Slap Ya Mama Regular/Hot Cajun Seasoning.

And eggs.

I often make salt potatoes to go with my meat.

• Small Yukon Gold Potatoes
  
• Salt
  
• Butter
  
• Tony's Chachere's More Spice
  
  Bring a big pot of water to rolling boil, add a lot of salt. For a small bag of potatoes I'll use about 7 quarts of water and 1 cup of salt. Once thats going, through in the potatoes till soft. Throw a pat of butter in a bowl, scoop a few potatoes over it, roll them around to melt the butter and get a nice coating, then coat the whole thing in Tony's More Spice, roll em around and coat em again! Everybody loves those lil golden nuggets of yum.

Vanilla Beans. Even with shipping, they're much cheaper than Walmart - but don't be deceived by their price. These beans are not cheap bargain brand; They made the best creme brulee I've ever baked.

Looks great.

Going to try this one this weekend.
Uses honey for finishing.

http://blog.sousvidesupreme.com/2012/04/char-siu-sous-vide/

edit: This is the marinade...

http://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ

edit: after first try this recipe needs just a little heat and would benefit from charcoal sear.

Sazon is, cheap, tasty, easy to find in most stores, and will work with a lot of different cooking styles and recipes. Celery salt is also surprisingly good on chicken.

i have the bacon salt in 4 different varieties. they all rock. original, natural, peppered, and my favorite, hickory.

http://www.amazon.com/Ds-Bacon-Salt-Sampler-4-pack/dp/B001II480G

I put this stuff on it and it's not bad at all. I still couldn't eat it every night though.

Edit: Also I seem to enjoy GB more when it's formed into patties for whatever reason. Maybe that would help you.

you wouldn't want to use the jar of sauce for cost reasons mainly. Buy the packet, mix with water to make the marinade, will be much cheaper, especially if you are marinating a bunch of meat (typically pork). You can use the jar, like OP did, for a small batch, but even there it would be better to marinade using a packet, then toss or glaze with a small amount of sauce after cooking.

These are the packets I use, a 12 pack from Amazon runs $22

http://smile.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ/

You're better off just looking up a Cajun chicken pasta recipe that will tell you how to do it for chicken. This one probably tastes fine but there are a lot of odd ingredients that make it far from Cajun.

Cajun seasoning is just a blend of other seasonings and you should easily be able to find it at any supermarket or online. This one is my favorite: https://www.amazon.com/dp/B007TSL7J4

Yep, totally depends on what you season with. I'm a big fan of popcorn with Slap Ya Mama. Sooo good, and much healthier than covered in butter if you're looking for a low-cal snack.

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

I bought this recently and it's pretty good:

http://www.amazon.com/gp/aw/d/B00QL3NZOI?psc=1

• I use self-raising flour instead of plain flour! It work in most recopies except choux pastry
  
  
• Add a few drops of yellow food colouring to a batter to give it a creamy colour.
  
  
• I just found out about Maggi Seasoning after 40 years of cooking. Its like a soy sauce you can add to western dishes.
  
  
• I keep "French onion soup" mix in the fridge & add as a seasoning if a dish is bland
  
  
• I now make gravy with pan juices + flour + stock cube + 2 teaspoons butter + some dried herbs + tablespoon of of wine, heat in microwave til boiling, blend with a stick blender & pass through a medium sieve. It makes a nice complex smooth gravy.

As a fake meat I like Butler Soy curds that to my palate do not have that soy after taste that plagues many fake meats. I marinate it is Hot sauce, garlic and onion powders and maybe a little bit of liquid smoke. I fry the drained soy curds in peanut oil and sprinkle on their Chik-Style Seasoning as a breading and it works really nice in stir frys or with Better then Bullion I can come up with a pretty mean chicken noodle soup. I like the soy curds better then Gardein and they are much cheaper.

I think I've seen them on Amazon, if OP has run out of leaves to share.
Edit: This was a top result for me. I live in the US idk if it helps you

u/atvar8 you should add this tikka masala spice mix! It makes for an amazing meal, all you need to add is the chicken, cream, and tomato sauce (but you can add onions too), and then serve with basmati rice! And the packets last for a long time. Means less eating out, because I can get my Indian food fix at home!

Edit: fixed summons...

Kelp flakes or kelp granules are dried seaweed!

I’ve had fish sauce, I’ve only been vegan for about a year. They aren’t exactly like fish sauce (not liquid) but they do help add a little umami balance.

The best centipede I've seen on amazon

I don't have quantities, as I do it by site in a large seasoning container (like these)

But, similar to what other people have said:

50-50 Kosher Salt & Black Pepper - about 1/3 of the container

Granulated Onion and Granulated Garlic - about 1 inch each (Granulated has better flavor and mixes better than Powder)

White Pepper - about 1/2 inch

Sazon Goya (Basically, Southwestern flavored MSG) - Four Packets

Shake to combine.

After the briskets are trimmed, I rub them heavily on both sides (alternating sides) with Worcestershire Sauce (best to do in a large pan to catch spillage). It does soak in; there is always more out of the bottle than in the bottom of the pan.

After the W. Sauce bath, I rub heavily with the rub. And literally rub: I almost use it as sandpaper and try to push the rub into the meat.

Last briskets I also injected with this before rubbing:

Beef Base (1 heaping tea)

Worcestershire Sauce (1 TBS)

Soy Sauce (1 TBS)

Accent (1 tea)

Water (2 cups)

There is an all-spice I like to use called (not a joke) Slap ya momma it's really good on chicken. You can order it on Amazon if you aren't able to find it in stores where you live. It works good in most marinates to. It's a little pricey online but a little goes a long way.

What is 'lite' salt? Is it just this which appears they have replaced a portion of it with potassium chloride to make it "lite" ?

If so, I suppose I could try that. Thanks for the tip!

Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.

Char Siu Chicken Wings:

1 packet Char Siu Seasoning Mix

1-2 lb chicken wings

Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.

Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.

---

Lazy Korean BBQ Chicken

1-2 lb boneless chicken thigh meat cut to 2-3 inch strips

Jar of Korean Chicken & Pork Marinade

Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.

---

Slow Cooker Japanese Curry

1 box Japanese Curry Sauce Mix

2-3 lb meat of choice (chunked for stew)

2 yellow onions, chopped

2 carrots, chopped

2 potatoes, large chunks

~6 cups water (however much you need to just cover the ingredients in the slow cooker)

Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.

#Guys looks like Amazon is starting to run out! It says on their website only 20 left in stock LOL

Edit: 17 left in stock. 3 more centipede's ordered since the time of this post. Edit at 8:41 PST

Use Lite Salt (find it locally for cheap) on ALL THE THINGS! \o/

For drinks, consider getting into fermentation. Make milk kefir, water kefir, kombucha. Also homemade coconut and almond milk are cheap and easy to do.

You could potentially buy these things rather than make them but the milk kefir in stores is not the real deal, water kefir (probiotic tonic/soda is how its usually marketed) and kombucha are usually loaded down with sugar. And coconut and almond milk usually have all kinds of added emulsifiers and preservatives.

I'm not big into herbal teas, something I want to learn more about. The only one I normally do is turmeric tea.

As far as the iodine and broccoli, from what I understand the raw cruciferous veggies essentially block iodine from reaching the thyroid to do it job. So you'll want to take more than the daily allowance to counter this. Sea salt has about 10% the daily allowance per serving. These kelp granules have over 300% the daily allowance per serving and are actually rather salty so they can be used as a salt replacement. http://amzn.com/B0007SMLUM

Although if you are already eating seaweed as a snack you are probably already fine.

It's a spice mix, especially popular among latin americans

I wonder if kelp granules might help?

Try "lite salt" which is 50/50 NaCl and KCl - this will help supplement your potassium too, which is generally harder to get than sodium. Get accustomed to putting some on your food, cook with it, and even dissolve a small amount in water you drink throughout the day if need be.

Listen to your body. I can tell you that when I am deficient, putting it on my eggs in the morning makes them taste much more delicious. If it tastes noticeably salty, I cut back. Give it a week and you'll start to see what I'm talking about firsthand.

The Human Body is composed of approximatly .4% Salt by body weight. I'm gonna use 150lbs as our average weight here, so that gives us 9.6 ounces of salt in our average human.

A Bulk order of salt comes in at around 5 cents per ounce.

That gives us .48 cents for the worth of the average human's salt.

Next time I hear anyone say something about someone showing what their salt is worth, I now have a witty comeback of "About 50 cents."

Maggi's looks like liquid MSG and salt. Is it this? Thanks btw.

https://www.amazon.com/Maggi-Seasoning-ounces-Domestic-Version/dp/B0000GHEGC

If it's not any of the other things people have suggested, it might be Maggi seasoning. It sounds like what you described. Very similar to soy sauce - same consistency (watery) and color. The bahn mi shop near me uses it heavily.

I agree totally. If you go with the Lite Salt, which is 50% salt, 50% potassium, it takes the edge off quite a bit.

Since I'd have to eat over 50% daily value of sodium from salt to get enough iodine, I use this http://www.amazon.com/Seasonings-Kelp-Granules-1-50-Ounces/dp/B0007SMLUM/

Sure thing:
https://www.amazon.com/gp/aw/reviews/B007SNJ98G/ref=cm_cr_dp_mb_btm?ie=UTF8

Yeah, i use this stuff in various things occasionally, rice usually, its mostly MSG.

http://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO

Check out Maggi Sauce. It is similar to soy sauce but is made with wheat instead of soy.

There is also nothing wrong with MSG.

I'm salting everything (even my tea and coffee!) taking 500mg magnesium twice a day and at least a teaspoon of this in the water I drink during the day https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING for potassium. I'm eating my greens, broccoli, green beans, kale and spinach...I'm eating more green stuff now than I ever did!

This Lo Salt is in many supermarkets and on amazon https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&psc=1&refRID=6ZK1X8T04R1Q1TBMNTSW

The dude put a link in his video description to order the paprika:
https://www.kivahealthfood.com/
It’s available from Amazon, also:
Amazon Link

Because Vietnamese people don't exist in NYC?

Also, there a number of recipes that call for cinnamon sticks.

Edit: This spice packet also contains cinnamon. As does this spice blend recipe.

Hey I'm in Germany and there is no 'lite salt' here either, but there is an equivalent product called blood pressure salt (Blutdrucksalz), which is 50% potassium, 50% sodium.

You in UK have an even better product. 66.6% potassium. 33.3% sodium.
https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/

Here's the one I found. It's 4 / 5 on Amazon, and I haven't done a lot of research into any other brands, but I've heard of this brand before so that's something.

• Eat avocados.
  
  
• Put this on foods that need salt - which is always everything.
  
  
• Read this if you want.
  

We're all going for 25 pound bags of Morton Salt at $18.50 including shipping. But you can also buy smaller quantities. Boxes of Kleenex so they can wipe their tears away, haemorrhoid cream because they're so but hurt, baby's dummies/pacifiers to help them stop crying....https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G/ref=sr_1_5_a_it?ie=UTF8&qid=1479699991&sr=8-5&keywords=morton%2Bsalt&th=1

Nope ordering via this link and used the free trial of Amazon Prime.

Was able to use my Australian CC no problem.

Amazon has a 12-pack of it

Powdered heavy cream (Anthony's, from Amazon). I portion out individual snack-sized bags of Keto Chow for each day, so I just scoop creamer into those.

Will do!

I mean it's not that expensive for that much salt

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G

Cheaper than I can find a bag of walnut shells.

Amazon CA sells it.

Lots of Slap ya Momma seasoning

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G?th=1

These are my staples. I will never not have any of these things in these places.

Fridge:

• Beer
  
• Hot sauces that require refrigeration
  
• Cheese
  
• Eggs
  
  
  Pantry:
  
  
• Beer
  
• Hot sauces that don't require refrigeration
  
• Garlic
  
• Onions
  
• Various dry rubs, currently including Stubbs BBQ, Mad Hunky General Purpose, and Plowboys Yardbird
  
• Olive oil
  
• Coarse sea salt
  
• Whole black pepper
  
• Grits
  
• Hormel Turkey Chili
  
  
  Freezer:
  
  
• Chicken breasts
  
• Bread
  
• Cheese
  
• Vegetable mix
  
• Corn

I know Maggi has a few different variations depending on what region of the world you're in but from what I can find, none of them contain any sort of fish or meat products.

https://www.amazon.com/Maggi-Domestic-Seasoning-3-38-oz/dp/B0000GHEGC?th=1

Ingredients:
Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color.

Only 8 bags left!

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G

Lo-salt is similar though it doesn't contain iodine. It's ingredients are: Potassium Chloride (66% min.) Sodium Chloride (33.3% max.) Anticaking Agent (Magnesium Carbonate)

(http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC)

Plowboys Yardbird Rub:
http://www.amazon.com/gp/aw/d/B002TT46DM?pc_redir=1414337082&robot_redir=1

Chelated Magnesium

Cod Liver Oil (1000mg)

Lo Salt (Potassium)

Sodium = Use more salt on your food.

Additional supplements:
Multivitamin

Psyllium Husk (good for baking/bulking recipes/fibre for bowel movements

You can also get magnesium and potassium I believe from spinach, kale and avocado

Is this the right thing? https://www.amazon.ca/gp/aw/d/B004TEVING/ref=mp_s_a_1_6?ie=UTF8&qid=1525650040&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=no+salt&dpPl=1&dpID=5190vwFiSzL&ref=plSrch

start with about 3 lbs of beef bones. about 3 large onions halved and charred under the broiler. about 2 large hands of ginger sliced in half horizontally and charred under the broil. pho broth is a beef onion ginger broth.

use either chuckroast or flank or brisket. about 2 lbs of meat should do it.

use this spice pack. https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/

Use about 1/3rd of the pack for one stockpot full of broth

first boil the beef cut andthe bones to get rid of the scum. pour out the scummy water and Wash the bones and beef under running water and return them back to the pot. fill to slightly less than the desired water level to accomodate the onions and gingers

add the charged ginger, onions into the pot and bring to boil and then lower heat to bare simmer. add the sugar and salt at this point. Don't stir, come back in a few minutes and taste to make sure it's not too sweet or salty

It is very important not to stir this mix since the char will break up and cloudy your broth. Clear broth is everything.

pull the beef cut out about 2 hours into the simmer and chill. you will slice them thin later. And serve with thinly sliced round eye.

let this broth simmer at least a few hours, i usually do it overnight on the lowest settings.

Add the spice mix in the last hour of the simmer. Check for potency. using the whole pack will overspice the broth which then have to be simmered to evaporate the spice oils which takes few hours.

serve with cilantro, basil, bean sprouts, and thinly slice onions and green onions, some recipe pickles the mandolined onions in vinegar water. I think it's a northern recipe

I recently got into mock tuna chickpea salad sandwiches. I add some kelp flakes.

You can get them at whole foods.

I got this seasoning packet and a block of seitan from the Asian grocery and just followed the instruction on the packet. Marinated for 24 hours. cooked in the over on broil for about 45 minutes

Have you looked at online retailers? I noticed that you can get it from Amazon Canada. But after factoring in shipping, it works out to $3.50 CAD per can, which seems kind of high. 36 ounces total.

Instead, you may want to try "lite salt," which is a blend of sodium and potassium. Here's 33 ounces of it for $15 and change. Most people find this more palatable than pure potassium chloride.

>I've also been advised potassium salt is very dangerous so I shouldn't be looking for it.

Only if you're taking medication that causes you to retain potassium, or a related health issue. Either way, get some blood tests from your doctor to figure out if you have any issues there, before taking supplements.

Looking for a NoSalt substitute, I found these two options:

Lo Salt

https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/ref=pd_day0_c_325_1/257-5157239-6616423?_encoding=UTF8&pd_rd_i=B004TEVING&pd_rd_r=9aaa5b1e-e019-11e8-9a86-056d0d37c5cd&pd_rd_w=9domI&pd_rd_wg=lU3qu&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=c9a02ec5-23df-48a4-971f-ea408d60fd61&pf_rd_r=40P6YYK77DPMQRG9AS7Q&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=40P6YYK77DPMQRG9AS7Q

Nu Salt

https://www.amazon.co.uk/Nu-Salt-Salt-Substitute-3-Oz/dp/B004EPBMRC/ref=pd_lpo_sbs_325_t_0/257-5157239-6616423?_encoding=UTF8&psc=1&refRID=40P6YYK77DPMQRG9AS7Q

​

Look at the back panel for potassium content and compare with no salt

​

Here's a hint fam. Use [Adobo Goya] (http://www.goya.com/english/product_subcategory/Condiments/Adobo). You put that shit on any type of meat; chicken, steak, pork, fish. Makes even bad cuts of meat very good. If you're making a chicken soup, you can just buy a rotisserie chicken and throw in a couple packets of [sazon] (https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO) and fresh vegetables and some fresh pico de gallo. No need for pre made broth. I grew up on Goya, its a staple of hispanic cuisine and everyone should be aware of the magic that goya does.