CARNIVORE Lo Mein NOODLES: And VELVETING Technique For Juicy Meats!

[@janicelopez4919]

Ash: “yeah, Chris, you keep talking, I’ll be here enjoying my meal.” 😅

[@ChrisCookingNashville]

😂😂😂 she knows what’s up. 😁

[@cofoothills]

since I'm fairly new on carnivore, there's still a little junk food in my house and I tasted a bite of a Pringle potato chip yesterday and thought... what is the nasty oil they fry these things in? it was awful!! there's nothing like cleaning your palate up!! it's great you fried these noodles in meat fats

[@whitneysmithdevargas402]

Once you start, it is hard to go back. I always liked tallow fries better and never understood why. Makes so much sense now. Also, welcome to the Proper Human Diet! You can get a ton of great info here and links to other carnivore/keto sites. ❤❤❤

[@karenreaves3650]

Cancer in a can.

[@Debbie-Savings]

Ikr? I can’t stand the smell of seed oils much less eating them now.

[@ChrisCookingNashville]

Totally agree the animal fats are far better. 😊👍🏼

[@truthmatters8241]

I made spinach with hard boiIed egg, bacon, red onions and HOT BACON GREASE DRESSING today. WELCOME bacon grease back into my IIfe, I have missed you! I'II never go back to junk oiIs again. : )

[@dengtan1072]

Thanks!

[@ChrisCookingNashville]

Wow thank you so much!!! ❤️❤️❤️😃

[@whitneysmithdevargas402]

Oh I am real excited about this one. I don't usually do chicken breasts as I prefer the dark meat, but this looks delish. I am thinking a mixed grill. Side note, I just can't get over how much you and Ash have changed since I have been watching!! You can feel the increased energy, see the sparkle in both your eyes, you have aged backwards, and you can tell your clothes are looser. HUGE fan of you both!

[@ChrisCookingNashville]

Thank you so much!!! Really appreciate it. And I hope you enjoy this recipe. 😊❤️

[@sandraking9650]

I Agree, he is a beautiful healthy looking man, doesn't look the same at all, Ash has natural beauty! And he cooks. Healthy!!! You two are a blessing 🙌, from an old woman! Lol

[@ChrisCookingNashville]

Haha thank you so much 😊❤️

[@A1N0]

Wow, Chris that was really good. It did take almost 3 hours. Even fussy wife liked it. I did change it a little. I wasn't big on the raw eggs in the noodles, so I microwaved it a bit. Very filling. The noodles were very good. And the velvet chicken pieces were really good. I added some green onions to add a bit of color. Thanks!!! I don't know how you think up these but keep doing it.

[@ChrisCookingNashville]

Glad you enjoyed it 😊😊😊👍🏼

[@nataliajimenez1870]

2 carnivore seasonings that very few American carnivores use are fish sauce and fermented shrimp paste. They can provide some of the complexity and umami that soy sauce brings to Asian dishes

[@ChrisCookingNashville]

Agreed. My carnivore soy sauce recipe uses shrimp powder for the same reason. And of course I have fish sauce in my fridge at all times. 👍🏼

[@AshTaylorcountry]

So glad Carnivore Chinese take out is back on the menu 😁

[@ChrisCookingNashville]

Me too 😁😁😁

[@wyntersynergyundignified]

I cannot wait to try this! I’ve been missing the taste of Panda Express lately (used to be a semi-regular after-church lunch stop) and would usually choose the teriyaki chicken as one of my proteins because it’s so soft and perfect!

[@ChrisCookingNashville]

Hope you enjoy it! 😊😊😊

[@joemechanic2751]

I stumbled on to this channel and I am impressed. I'm strict carnivre at the moment (meat and eggs only) but these look really good! When I saw the texture... carbonara was the first thing that came to mind and will be the first thing I make with these noodles!

[@ChrisCookingNashville]

Welcome aboard! Hope you enjoy the recipe when the time comes. 😊👍🏼

[@tfreese58]

Another awesome reason to practice flipping food in the skillet! I'm drooling and on my way to the market to get some chicken. Thanks Chris - love ya both!

[@ChrisCookingNashville]

Haha wonderful. Hope you enjoy. We love you too. 😊😊😊

[@clbrown1718]

Awesome recipe, now if you could come up with an egg foo yung recipe I would greatly appreciate it. Keep up the good work.

[@ChrisCookingNashville]

I’ll see what I can do 😁👍🏼

[@pearlberry---PearlyGates]

Chris have You created a Carnivore Tempura recipe for cooking Shrimp and Chicken ? That would be AWESOME.

[@ChrisCookingNashville]

I haven’t but I am thinking about how I’d do it for sure. 👍🏼😁

[@chrisdavis1884]

This is exciting, love the Velveting technique, and those bowls are lovely!!. Thanks for helping me stay on track but without being super bored with Carnivore.

[@ChrisCookingNashville]

You are so welcome! 😊😊😊

[@nancysavidge7611]

I want to make this but can't find the recipe card..Big improvement with how the recipes are now listed on your site though! Thanks for your work on this, made the bread yesterday, reubens tonight!

[@ChrisCookingNashville]

Sorry it’s live on there for you now. 👍🏼😊

[@MoovinOnEstateSales]

I know what we're having for dinner tonight! 🍜❤

[@ChrisCookingNashville]

Hope you enjoy 😁👍🏼

[@mikaeljohansson4086]

Hi Chris! You have all this ideas and recipes on carnivor/lchf and the are brilliant you should put them in a cookbook that would be awesome!!!!!//Micke from the north of Sweden

[@ChrisCookingNashville]

Hi Micke! Yes that’s definitely going to be on the horizon. Thanks for watching. 😊

[@jesusiscomingsoon-]

Gosh I always learn so much from your videos

[@ChrisCookingNashville]

I'm so glad! 😊😊😊

[@22qcat]

Happy weekend Chris & lovely Ash! (Because yes, you ARE lovely!) Oooh, how I’ve missed Chinese take out for years, & just accepted the fact I would no longer get to enjoy it. 😟Then comes along Chris, the kitchen wizard, & now I’m happy. 😀 Does it ever get old me telling you that you’re the best?? I hope not, because I’m saying it again-you’re the best!! ❤

[@ChrisCookingNashville]

Haha thank you so much Lynne. No your support will never get old. You’ve joined the family at this point so you’re just stuck with us now. 😊❤️

[@Jenna-rl4cu]

Thanks, Pho is one of my favorite dishes. Miss the noodles but the broth is the best.

[@ChrisCookingNashville]

So good 😊

[@AddictedToAntlers]

You gotta come up with a keto “fortune cookie”!

[@ChrisCookingNashville]

Haha yes indeed 😁👍🏼

[@leahjackson3786]

Yes!!! For sure! And figure out how they get the papers in there without messing them up. I can see cute love letter carnivore fortune cookies in the future 😂

[@ChrisCookingNashville]

Haha indeed 😁

[@cofoothills]

fortune: "You will be Healthy & Well in every way!"

[@AddictedToAntlers]

@@cofoothills , thanks!

[@teresap626]

OK, trying this one too! Thank you!

[@ChrisCookingNashville]

Hope you like it! 😊😊😊

[@sheryltomlinson8382]

I never cared for lo men at the Chinese place, but this makes my mouth water! I will definitely be trying this!

[@ChrisCookingNashville]

Hope you enjoy 😁😁😁

[@meatdog]

I was struggling over tge past 2 weeks, but after making last Saturdays "real bread" it did the trick to break that horribke cycle I was in. Having a sandwich was so amazing. Ive been eating with chop sticks my entire life and I'm not asian. It comes from growing up in Hawaii. Looking forward to this Lo Mein.

[@ChrisCookingNashville]

That’s so great to hear!!! Hope you enjoy this one as much as we do. Keep those chop sticks working! 😁

[@Debbie-Savings]

I love Chinese food! Thank you for another yummy recipe! I can’t wait to see what you make next! 😊

[@ChrisCookingNashville]

My pleasure 😊👍🏼❤️

[@rontiemens2553]

Can't wait to try this!

[@ChrisCookingNashville]

Hope you like it! 😊😊😊

[@merrilynhurd850]

Looks great. My girls love Lo Main. Might have to try this one for them. Nice job. And a great way to velvet. I think the one I have has a lot more ingredients in it. Thanks so much.

[@ChrisCookingNashville]

Thanks so much! Hope y’all enjoy. 😊

[@shellyrocks211]

I'm always watching your videos when I'm starving!!! Lol❤❤

[@ChrisCookingNashville]

Haha that happens to me too 😁

[@pearlberry---PearlyGates]

This looks so amazing and the process seems so simple... Bless You My Friend.

[@ChrisCookingNashville]

Thank you so much! And bless you too. 😊😊😊

[@Jenna-rl4cu]

I'm watching the replay. Chinese, Vietnamese food is really the only favors i miss at times. Not anymore. Ash you look wonderful, your face, complexion glowing you are. Making CCN tortillas today. Will try this one this week. Thank you 😊

[@ChrisCookingNashville]

You’re most welcome! I understand. Hope you enjoy. 😊😊😊

[@damiendegrasse]

I make pho without noodles (although you can of course use this Low Mein recipe), I don't skimp on seasonings and seem to have no issues at all with it. I just throw loads of really high quality beef slices in my bowl with tiny little slices of aromatics.

[@ChrisCookingNashville]

.

[@kevinschmitz611]

Honey wake up a new Chris Cookin video is out!

[@ChrisCookingNashville]

😂👍🏼 love it!

[@kathleendanzer9383]

Thanks for this recipe. It looks delicious and easy to make. Chinese food is back on the menu. Yeah!!

[@ChrisCookingNashville]

Hope you enjoy 😁😁😁👍🏼

[@sabinamock4799]

It looks very interesting. Will try. I love noodles! Thank your this recipe.

[@ChrisCookingNashville]

My pleasure 😊

[@AddictedToAntlers]

Thanks for another fantastic healthy version of one of my favorite foods!

[@ChrisCookingNashville]

You’re welcome! 😊😊😊

[@deborahpeters8862]

THANK YOU SOOOO MUCH!!!❤🎉

[@ChrisCookingNashville]

Thank you for watching! 😊😊😊

[@peaseblossom4252]

This is brilliant! I just started Carnivore just shy of 2 weeks ago, and already feel so much better (plus down 6lbs). I love Chinese food, so I’ll definitely be trying this when I start craving my old foods. Now if you could replicate orange chicken, I’d be absolutely amazed, but I’m guessing something sweet like that is behind me now. Thank you again!

[@ChrisCookingNashville]

Thank you so much! Sweet stuff isn’t usually part of a carnivore diet, but an occasional splurge may be something you choose to do for yourself. 😊👍🏼

[@damiendegrasse]

@@ChrisCookingNashville More like do to yourself! I think most of us have learned that the hard way, I still wreck my body with pizza once in a while.

[@ChrisCookingNashville]

To each their own

[@Bee-of5xz]

Hi Chris! I grew up cooking Vietnamese food. I hope you didn’t mind if I chimed in. My compliment to you Chris for velveting the meat. Do you have the weight for the chicken meat in the noodles? We usually make a well/hole in the center of the frying pan crack the egg and scramble the eggs directly there. That way we’ll have one less thing to wash. Looks yummy! Good job Chris! I’m going shopping for the ingredients to make it. Thanks! As always 👍

[@ChrisCookingNashville]

Thanks so much! No I didn’t weigh the chicken. Like I said in the video the water content can make chicken weigh vastly different amounts so I find volume measurement of the protein to be a better gauge.

[@traciedevine7292]

So awesome thank you

[@ChrisCookingNashville]

You are so welcome 😊

[@theresahudson8620]

Thank you ❤

[@ChrisCookingNashville]

You're welcome 😊❤️

[@dengtan1072]

Looks so delicious. Ashley is enjoying it 😁. I wish I can have a taste of it too haha 😅

[@Phoenixryu]

Looks pretty good, I especially liked the egg coating at the end. I never did get the chance to try velveting. I'll have to try that soon!

[@ChrisCookingNashville]

Hope you enjoy 😊

[@jowiens32]

Wow that’s a lot of effort. Looks amazing!

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@damiendegrasse]

I'm going to try it with beef as I can't put this much effort in and not be full after :D

[@ChrisCookingNashville]

👍🏼

[@julieburns7973]

Looks awesome

[@ChrisCookingNashville]

Thank you 😊

[@cherylpaniccia4920]

Wow! That’s all I got!

[@ChrisCookingNashville]

Haha thank you 😊

[@lawriewilliams639]

Can’t wait to try this recipe. I live and miss Chinese. I’m keto. So pleased you worked on your website to include the search bar now! And the most recent recipes at the top. So much easier now to enjoy your website and recipes!

[@ChrisCookingNashville]

Hope you like it! 😊👍🏼

[@cherylboeschen4744]

WOW! Fantastic! Thanks!

[@ChrisCookingNashville]

Thank you too! 😊😊😊

[@cindydemanche3839]

This looks delicious.

[@ChrisCookingNashville]

Thank you Cindy! 😊

[@debrablake1]

Thanks for your dedication, don’t you get tired of cooking?

[@ChrisCookingNashville]

Haha some days. But it’s a passion to help people by creating. Feeding people is how I say “I love you”. 😊

[@lesliehunter1340]

I LOVE the "plate up" music!! So fun! Another future recipe! So excited!

[@ChrisCookingNashville]

Yay! Thank you! 😊

[@CarniBeneficial]

Looks delish!!

[@ChrisCookingNashville]

Thank you 😊

[@quilterinthewoods62]

I so appreciate you Chris, and Ash! You have made this carnivore living a little bit easier with your recipes. I am so glad to call you a youtube friend! BTW, cannot wait to try this!

[@ChrisCookingNashville]

Thanks so much! We’re glad to have you as a friend here. Hope you enjoy this recipe. 😊

[@sandraking9650]

You are really impressive!

[@ChrisCookingNashville]

Hey thanks! 😁👍🏼

[@grateful.little.farm.81]

Heck yeah! Been waiting for this one!!!! Glad you mentioned that we can use a blender! I just got gifted a pre loved Vitamix and I am so excited to try all your noodle recipes!!!! 🤘🏼🤘🏼 🫶🏼

[@ChrisCookingNashville]

Awesome! You’ll love the vitamix. Take your time with the blender and work the mixture slowly and you’ll get it no problem. 😊👍🏼

[@grateful.little.farm.81]

Thank you so much! ​@@ChrisCookingNashville

[@ChrisCookingNashville]

Anytime 😊

[@jesusiscomingsoon-]

I wish I hadn't missed this but I'm here 😂

[@ChrisCookingNashville]

Haha that’s okay. Glad you found it now. 😊

[@dianarip1]

I can't wait to try this one! Chris you are so talented! I love how much creativity you bring to the Keto/Carnivore community. Keep up the awesome recipes. May I say how much you can tell that both you and Ash have lost over the recent months. Keep the Excelence coming!

[@ChrisCookingNashville]

Aww thank you so much! Hope you enjoy this recipe. 😊❤️

[@sheryltomlinson8382]

Now I can't find the recipie! I see the spaghetti noodles, but no other noodles. Love that you got a search on these now, though! I will check back for the recipie later!

[@ChrisCookingNashville]

Sorry it’s live on there for you now. 👍🏼😊

[@mikeplatts2603]

One of your very best recipes Chris, FIVE STAR

[@ChrisCookingNashville]

Wow, thanks! 😊😊😊

[@Ketovore]

This looks incredible and you’re the best and most patient cooking teachers/team on the planet. : ) I’m afraid this is a dumb question, but if you can just add all the ingredients to a blender, why are they added differently in a food processor? I’m trying to understand the science behind the techniques, hoping it may make my cooking a little more consistent. Thank you for all you do! You truly are the magic!

[@ChrisCookingNashville]

Haha thank you so much. Not dumb at all. So I use the food processor because it’s much easier to remove the batter and clean with a mixture that is this thick. I find it much easier to get the mixture to combine step by step in a food processor as well whereas the blender you have to use a pusher and keep working at it to get it to fully blend. It will work, and that’s how I did it the first time I tried this, but it takes more patience so I find the food processor more approachable. But I include both options because many kitchens only have one or the other.

[@Ketovore]

Thank you so much! Knowing the “why” is so helpful to an “uneven”cook like me. Love to you and Ash and Mel.

[@ChrisCookingNashville]

Thank you so much! Love to you back. 😊❤️

[@sandybrown1263]

Oh man! I used to love Chinese take out i can’t wait to try this out!

[@ChrisCookingNashville]

Hope you enjoy 😁😁😁

[@MadPick]

Incredible! Thank you, Chris!

[@ChrisCookingNashville]

My pleasure! 😊

[@bobspistolsandpaydirt8607]

Wow! That looks fantastic….. gotta try this one soon….. thank you both so much!

[@ChrisCookingNashville]

Hope you enjoy 😊👍🏼

[@janellesobaskie3288]

Watching this on the rewind as the video release time is when I run off to the farmers market for my pasture raised beef and eggs! Yet another innovative noodle recipe! I will be eager to try this one too. So glad to hear some of the measurements in grams to weigh. In the past I think my heaping tablespoons were a bit different from your heaping tablespoons. Now I'll have a better chance at getting your recipes right. 😁 I'll be making a variation of your carnivore bread this afternoon. Working on tweaks to please my husband... he wanted lard in the bread! (Think, Shortening Bread. 😉)

[@ChrisCookingNashville]

Sounds great. Hope you enjoy. 😊😊😊

[@hazelfox5613]

Brilliant! Looking forward to making this. Like you, miss Chinese takeaway but avoid it. Thank you!

[@ChrisCookingNashville]

Hope you enjoy!!! 😊😊😊

[@carollizc]

Im Keto, not carnivore, but I really love Chinese food, and really miss it. I've been wondering if there was a low/no carb substitute for lo mein noodles. However, when I went out to price the egg protein powder, it was $72 for a bag!! That's more than this pensioner can afford. So the search, sadly, will have to continue. I was really looking forward to some Chinese "fake-out." Also, when velveting the meat, does the egg white take the place of corn starch? I'd like to know what can thicken the sauce for traditional stir fried disheswithout resorting to cornstarch.

[@ChrisCookingNashville]

I’m not sure where you live or what kind of egg white powder you looked at but a few Tbsp of egg white powder for this dish costs me probably $2 depending on the brand and how much I’m using. A good brand that is spread across a few dozen recipes isn’t the same as the investment for the whole bag up front. As for thickening a sauce, the egg white does not act like starch in that way. The egg white is there to coat the meat and add alkalinity along with the baking soda which is what tenderizes the meat. If you’re looking to thicken a sauce in that way you’d either need to use raw egg as I did or something like xanthan gum.

[@Donna_Horses_Cats]

You are a culinary genius, man!!!

[@ChrisCookingNashville]

Thank you 😋

[@dianehearl8412]

Recipe starts at 2:50. Lo mein starts at 5:35

[@ChrisCookingNashville]

👍🏼

[@miasgirls3778]

💖💖💖

[@ChrisCookingNashville]

😊❤️😊

[@3Yesica]

Now i am hunry 😁awesome for sure will try soon if i can. First my sons birthday turning 21 monday. We will have bbq tomorrow! Lilian btw i always feel awefull after eating out for chinese the rest of my family also. This might be a good alternative!

[@ChrisCookingNashville]

Hope you enjoy it! Have fun with the birthday. 😊👍🏼

[@3Yesica]

@@ChrisCookingNashville thank you!

[@ChrisCookingNashville]

😊

[@airstreamer]

Yum! So much good content here. Just bought a new bottle of soy sauce, but will look into this recipe down the road. - Michelle

[@ChrisCookingNashville]

😊👍🏼

[@swawa1]

💗

[@ChrisCookingNashville]

😊❤️

[@sherieragan765]

Amazing!

[@ChrisCookingNashville]

Thanks! 😊

[@Vincent-s7y]

Chris! I just made this pork bread from “Carnivore Revolution” channel. It’s interesting and I think you should try and play with it and your bread.

[@ChrisCookingNashville]

I’ll check it out 😊😊😊

[@Vincent-s7y]

@@ChrisCookingNashville it’s a lot less work than your recipe, but it has an odd flavor and after taste. You might be able to play with it and combine it.

[@ChrisCookingNashville]

Cool 😊👍🏼

[@elenagp63]

As always great recipe, I wanted to ask if the Brags Aminos are an option on dirty carnivore instead of making your carnivore soy sauce?? Thank you. By the way, your new recipe cards are fantastic....

[@ChrisCookingNashville]

Thank you so much! Yes if Braggs works for you I say go for it. 😊👍🏼

[@rus8884]

Can you use a mixer like kitchen aide to mix these all up after you use a processor to make chicken paste? I only have a small processor and was hoping i could use the kitchen aide.

[@ChrisCookingNashville]

You might be able to but I haven’t tried. I would think if you get the chicken smooth enough first it should work.

[@carbie2keto]

Looks amazing, guess I need to go buy chicken now, lol.

[@ChrisCookingNashville]

Haha yes indeed. Hope you enjoy. 😊

[@KittyMama61]

Yum! Can't wait to try this! Since I live in Big Shrimp Country, I'm going to try it with shrimp AND chicken. Is it okay to use Braggs in place of the soy sauce?

[@ChrisCookingNashville]

Yummy! Yeah if that works for you go for it. 😊👍🏼

[@Ketovore]

Hi again… does the velveting technique work for a whole chicken breast (to be cooked on a grill) or does it need to be cut in small pieces to work? I seem to always manage to make whole chicken breast sections either dry, or sort of grainy (if I try to pressure cook them). Thanks for your help. You guys rock!

[@ChrisCookingNashville]

Heh there! Thanks so much. So this technique is most effective with cut up pieces with lots of surface area. That being said for a whole chicken breast I’d recommend dry brining the chicken and then sous vide cooking it at 147 for 2-3 hours. That will keep it very moist and tender. Just sear or flame torch the outside very quickly and it’s perfect. I’ll put links to a dry brining video (I did steaks but same process) and also a sous vide video for you to reference if you like. 😊👍🏼 Dry brining - kzbin.info/www/bejne/f2GkmJRuhrSdnpIsi=RLwfW74NaK3rDPkU Sous vide - kzbin.info/www/bejne/j3uUmIuElrtkeq8si=tGRT7Q_Vk4tc0WW4

[@Ketovore]

Thank you so much! You always go the second mile, which is so rare (and a breath of fresh air). You’re the best! I will try these methods.

[@ChrisCookingNashville]

Aww you’re very kind. Happy to help. Hope you enjoy. 😊

[@EricBosse-x3n]

Cookbook on Amazon yet? 😊

[@ChrisCookingNashville]

Not yet but it’s on the horizon. 😊👍🏼

[@StephanieJoRountree]

Chris, I didn't find the recipe card for this.

[@ChrisCookingNashville]

Sorry about that. It’s live for you now. 👍🏼

[@StephanieJoRountree]

@@ChrisCookingNashville Thanks, Chris!

[@ChrisCookingNashville]

Anytime 😊

[@KetoBaker007]

I have ground chicken already.. would that be acceptable for the noodle batter in place of the whole chicken breast?😊

[@ChrisCookingNashville]

Yes that should work just fine. 😊👍🏼

[@cajuncraftysue]

How do you store the noodles you don’t use? Fridge? Think I could make ahead & freeze them?

[@karenreaves3650]

Absolutely

[@ChrisCookingNashville]

Definitely. Thaw in the fridge for a day or two before using so they thaw slowly and then fry the way I do. 😊👍🏼

[@tammyc1812]

I'm sure there was plenty MSG in there also

[@ChrisCookingNashville]

I’m sure there was. Lol

[@judyduran2306]

♥️🥰♥️

[@ChrisCookingNashville]

😊❤️😊

[@JudyKolkman]

What you think Will they work for spaghetti too

[@ChrisCookingNashville]

Already got you covered there with this recipe video. 😊👍🏼 kzbin.info/www/bejne/rZPWhmpvg5xgZqssi=RBZKkswFCdP45mPM

[@LadyTrucker79]

Just curious, is this keto friendly as well? I am on a guided, coached keto program that I just started 3 weeks ago and am having wonderful results, however, I have always been a bit of a "foodie" and the more variety I can get the happier I am.

[@ChrisCookingNashville]

Absolutely. You get a few carbs from the dairy and then whatever you choose to add to the noodles at the end. 😊👍🏼

[@LadyTrucker79]

@ChrisCookingNashville Well, on my particualr program we are allowed 5%-10% carbs, 15%-20% protein and 70%-80%. And Dairy products are encouraged for the fat content...so Thank you!! I am definitely going to be trying this.

[@ChrisCookingNashville]

Great! Hope you enjoy. 😊

[@1thinkhealthy]

I am a bit confused about something and hope you can explain it. I see that the Carnivore diet prefers fat over protein, like Keto. All the meat supplement facts seem to have a bit more protein than fat. How do you compensate just eat more butter etc? Or am I missing something? If so please help. Thanks, Bert

[@ChrisCookingNashville]

Hey Bert. That’s a good question. We add lots of butter or bacon grease to things we eat. But you also have to find what makes you feel best. Some people like more fat, some feel better with less. It’s an experiment to find what works and it’s a bit different for everyone.

[@cindylarrymartin5936]

What brand of shrimp powder do you use?

[@ChrisCookingNashville]

I have Badia currently. Found it on sale at a local store and stocked up. 😊👍🏼

[@Therradican]

Can you freeze the noodles for a month?

[@ChrisCookingNashville]

Shouldn’t be an issue. 😊👍🏼

[@agr8h2o]

💜💜💜💜💜💜💜💜💜💜

[@ChrisCookingNashville]

😊❤️😊

[@sandraking9650]

Yojve got the" science " of cooking down!

[@ChrisCookingNashville]

Haha thank you 😊

[@shawnratashak1296]

How do you think this will work with pork for someone with a poultry allergy?

[@ChrisCookingNashville]

That would probably work just fine. You might need to run it through a sieve to filter out any fatty strings that might be left behind.

[@deanierobinson2089]

Chris, I searched all over to find the recipe card on the website, but it wasn't anywhere to be found. 😥

[@ChrisCookingNashville]

Sorry it’s on there now for you. 👍🏼

[@deanierobinson2089]

@@ChrisCookingNashville Thanks!😀

[@ChrisCookingNashville]

Anytime 😊

[@historyteacher4402]

Would these noodles hold up in soup? I am thinking something like chicken noodle soup.

[@ChrisCookingNashville]

Yes that should work just fine. Just add them to the soup right before serving so they don’t get too puffy by cooking in the liquid a bunch more. 😊👍🏼

[@historyteacher4402]

@@ChrisCookingNashville thanks for taking the time to reply!❤️

[@ChrisCookingNashville]

Anytime 😊

[@mnwanze1]

Where did you get your bowls?

[@ChrisCookingNashville]

They have them on Amazon. Here’s the ones I have. 😊 amzn.to/4ah68uZ

[@patriciaogden1612]

Can you freeze these noodles?

[@ChrisCookingNashville]

I haven’t tried but I’m sure you can. Thaw in the fridge for a day or two before using and then fry like I do. 😊👍🏼

[@karenreaves3650]

They use cornstarch.

[@ChrisCookingNashville]

Yes. Lol

[@damiendegrasse]

I know more Chinese cooks that use baking soda than cornstarch.

[@ChrisCookingNashville]

Generally they use both

[@lysanamcmillan7972]

Forgive me, but since you've added those overlay graphics to the videos, I find it harder to watch you now. I tend to listen more instead, which still gets me info but I see less of your smiling faces. I'm also learning when you use them and when you don't. They're new, so I know you may plan to visit how they're used along the way. If nothing else, maybe look at them compared to screen size? They seem large to me. They obscure instead of enhance when that happens from my perspective.

[@ChrisCookingNashville]

Everyone is entitled to their opinion

[@rezaulbari3404]

Hey, you are amazing! Don't ignore my message. I am describing the reality of your channel. You have a massive 82.2k subscribers channel. But look at your views; they are less compared to your subscriptions. However, there might be a key aspect you're overlooking when uploading videos on KZbin. This oversight could be affecting your visibility in search results, potentially hindering your ability to achieve your targeted goals with your videos. I'd love to discuss how we can optimize your KZbin presence to ensure your content reaches its full potential. Thank you for considering this opportunity.

[@ChrisCookingNashville]

Your marketing strategy is terrible. 😂

[@leahjackson3786]

Do you have a carnivore spring roll or wonton wrapper for crab rangoons, egg rolls/springs, and dumplings? I'm trying to think of what else I used to love at the buffet that I haven't had in ages 😂 I think the bread parts are really what makes canivore/keto so challenging. I'm making my ingredient list of things I need to order to start cooking things like you. 😊

[@ChrisCookingNashville]

Not yet but I’m working to figure that one out. 😁😁😁

[@southernketo]

Looks great!

[@ChrisCookingNashville]

Thanks buddy! 😁👍🏼

[@southernketo]

😁​@@ChrisCookingNashville

[@ChrisCookingNashville]

😁👍🏼