 |
| Cottage Crisps. |
 |
| A no-carb snack. The 2 ingredients. Cottage Cheese / a small tub. Orange Cheddar / for topping |
 |
| The cottage cheese. |
 |
| Wet the oven tray to hold the baking sheet better. |
 |
| Scoop a teaspoon of cottage cheese. |
 |
| Arrange the cottage balls on the oven tray. |
 |
| Flatten the cottage balls. |
 |
| Ngam-ngam. |
 |
| Just nice for one tray. |
 |
| Cut an inch of a cheese block. |
 |
| Grate it. |
 |
| Pinch a handful ... |
 |
| and place above the cottage circles. |
 |
| So far, so good. |
 |
| Looks promising. |
 |
| Pop the tray in the oven. 180c @ 40 minutes. No pre-heat. Rotate halfway. |
 |
| At 40 minutes. At 20 minutes midway, as I rotate the tray, I notice water around the circles. I am alarmed. Naturally. AI says not to panic, and that the moisture at the 20 minute point is "completely normal." |
 |
| So at 40 minutes, I remove the tray from the oven. Much of the moisture has disappeared. I peer down to have a closer look. Hmmm. Frown. The carnivore chips look like they have melted into and become one with the parchment paper. Shrug. Dismiss the concern. I decide that that's "completely normal" too. We will leave the crisps out to cool completely and check again later. About 30 minutes later. |
 |
| After the 30 minute cool down, peel the crisps from the baking sheet. |
 |
| I am surprise they come away easily. |
 |
| Ahhh. Lo and behold. I find a Winner. It's beautiful. I present that solo crisp to Bryan. He takes it, clearly impressed. I hold my breath, watch him take a bite, and waited in anticipation for his comment. He is munching and nodding away, as he looks and admires the Winner in his hand. He says in disbelief, "Hmmm. Very good. Very crispy. Very nice." Hear that? I secretly beam with pride ... |
 |
| but not for long because the moment I lay the plate of crisps down, we could see immediately that the rest are - different. Unlike the Winner ... the others look a tad too limp and a tad too soft. We take a bite. Chew. Chew Chew. We chew quietly. I wait for Bryan to say something. Instead, I see him suddenly busy scrolling on his handphone, avoiding my gaze and chewing to himself. Oh. This is not good. I finally break the silence, "How do you say masuk angin in English?" The reply is instant. "Not crunchy." Now was that so hard? Yeah, he's right. Somehow ... the rest of the crisps are soft, chewy and not crunchy. Like masuk angin already. So darn weird. A tray of cottage chips, that goes into an oven together, all basking under the same heat, comes out with only ONE that is perfect. How do you explain this phenomenon? I can't. Unbeknownst to me, my culinary resume has somehow expanded to include the impossible. That aside, thankfully, the taste is still incredibly AWESOME despite the mystery. Chewy or crunchy, each precious little crisp is still a HIGH PROTEIN snack. That, in itself, is already so mind-blowing incredible. Until the next try. We will bake 10 minutes longer to dry the stubborn moisture and crisp the chips better. Enjoy the cottage crisps. No crunch. Never mind. Still good. Chewy and gooey! So addictive! We chew the rest of them up. Moooooooo ... |
The Carnivore Lifestyle.
