Rhearob is a Genius!
you can make parmesan crisps at home. Pile about a tablespoon in a nonstick skillet and heat until they melt into little discs. I've seen people talking about doing it in the oven or micro but I haven't done that. While they're still hot you can drape them over a rolling pin or can, to get a nice curved shape. If your nonstick skillet is relatively unscratched you usually don't need any oil because the oil in the cheese is enough.
These can't be used as scoops, they're too fragile, but certainly can be used as a base for pretty much anything.
BTW, you can do this with just about any hard cheese. And you can add flavorings - garlic powder, cumin, chili powder, pretty much anything you can sprinkle on.
These can't be used as scoops, they're too fragile, but certainly can be used as a base for pretty much anything.
BTW, you can do this with just about any hard cheese. And you can add flavorings - garlic powder, cumin, chili powder, pretty much anything you can sprinkle on.
Height 5' 7" High Wt 268 / Consult Wt 246 / Surgery Wt 241 / Goal Wt 150 / Happy place 135-137 / Current Wt 143
Tracker starts at consult weight
In maintenance since December 2011.
You can make your own cheese chips pretty easily with any cheese you fancy. The recipe works best with finely shredded cheese, but I've made them with slices too.
Take your shredded cheese of choice (my personal favorite is sharp cheddar with grated parmesan sprinkled on top). You can use a frying pan on the stove or a microwave safe dish in the microwave. Make little piles of cheese and cook them until they're bubbly and brown. They'll be soft when you take them out, but they crisp up really fast. Oh, and you can put seasonings on them too, depending on your taste.
I've had the parmesan crisps and they're pretty darn tasty. But the make-at-home are fast, tasty and way cheaper.
You might also want to look up "Just the Cheese" products on amazon. I loved them to sprinkle on my tuna and chicken salad.
On cucumbers, I think you're safe to eat them as long as you peel them. Cucumber seeds are pretty soft. It's the skin that causes trouble.
Take your shredded cheese of choice (my personal favorite is sharp cheddar with grated parmesan sprinkled on top). You can use a frying pan on the stove or a microwave safe dish in the microwave. Make little piles of cheese and cook them until they're bubbly and brown. They'll be soft when you take them out, but they crisp up really fast. Oh, and you can put seasonings on them too, depending on your taste.
I've had the parmesan crisps and they're pretty darn tasty. But the make-at-home are fast, tasty and way cheaper.
You might also want to look up "Just the Cheese" products on amazon. I loved them to sprinkle on my tuna and chicken salad.
On cucumbers, I think you're safe to eat them as long as you peel them. Cucumber seeds are pretty soft. It's the skin that causes trouble.
Wow, this was a treat to find waking up this morning! That and being down another .6 lbs!
Seriously though, I am glad you enjoyed the suggestion.
As the other posters said, the parmesean crisps are easy to make at home. Get some hard Parmesean and grate it (i like to grate it fine, but if you want something lacier you can grate it coarsely or shred it). Drop it in 1/2 tablespoon mounds evenly spaced about 1 1/2 inchess apart on a silicone baking mat or parchment paper. I don't like using wax paper, it makes everything taste like a crayon.
When you make parmesean crisps - DO NOT use the grated stuff in the can - they won't hold together. They have chemicals added to keep it flaky. Always use fresh grated cheese or the fresh pregrated stuff in the deli department.
You can tamp it down if you want something more solid, or let it spread out naturally.
bake it until its the desired color you want. A little bit darker will make it crispier. Remember that it will continue cooking a bit after you remove it from the oven. I usually have the oven at 375, but anywhere between 350 and 400 will do. I never use the mic.
For extra points, while the crisps are still soft, you can press them into mini muffin tins to make little cups. Then you can sppon your egg salad into those and have little bite size treats.
Anyway, Thatnks for the props! Glad you enjoyed the idea.
Seriously though, I am glad you enjoyed the suggestion.
As the other posters said, the parmesean crisps are easy to make at home. Get some hard Parmesean and grate it (i like to grate it fine, but if you want something lacier you can grate it coarsely or shred it). Drop it in 1/2 tablespoon mounds evenly spaced about 1 1/2 inchess apart on a silicone baking mat or parchment paper. I don't like using wax paper, it makes everything taste like a crayon.
When you make parmesean crisps - DO NOT use the grated stuff in the can - they won't hold together. They have chemicals added to keep it flaky. Always use fresh grated cheese or the fresh pregrated stuff in the deli department.
You can tamp it down if you want something more solid, or let it spread out naturally.
bake it until its the desired color you want. A little bit darker will make it crispier. Remember that it will continue cooking a bit after you remove it from the oven. I usually have the oven at 375, but anywhere between 350 and 400 will do. I never use the mic.
For extra points, while the crisps are still soft, you can press them into mini muffin tins to make little cups. Then you can sppon your egg salad into those and have little bite size treats.
Anyway, Thatnks for the props! Glad you enjoyed the idea.
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160 lbs lost. Surgeons Goal Reached in 33 weeks. My Goal in 37 Weeks.
VSG: 11/2/2011; LBL+Thigh Lift+BL: 10/3/2012; Brach+Mastopexy: 7/22/2013
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