tryska

you know...that actually doesn't sound so bad to me.... a little high in fat, but lots of protein. i think it needs some bacon tho...and no macaroni salad.

*lol* well it's gotten better lately now that there are places you can make fast dashes from. the original harry's (pre-whole-foods) was like being at a carnival freakshow - you entered through one side, wound you way thru everything it had to offer, and came out the other side. some of that still exists. your best bet to understand hte layout, is to follow the old freakshow route which takes you by produce first, and then into dry goods, then on into frozen, meat counter and seafod...through bakery, dairy, coffee....and past salad bar, ready to eat items. (i think)

i was in Harry's last night - what's up with that big plyboard wall you can see from the window's. I agree they should just go ahead and convert if they are converting, altho i would be said to see the old Harry's go. there is a really cute baker there as well. My heart races everytime i see him. *lol*

what's loco moco?

for cheap cheap eats you've gotta go to cafe du monde in the market. just to say you've done it. oh unless they are really into getting pissy drunk and acting like fools, they might want to skip the bourbon street experience.

i know. the recipe is deceptively simple, but can spin horribly out of control.

well i'm all for tandoori ovens in the grocery store. now if only someone at Publix would do something like that.

i guess mine would be when i ordered a mojito and got some concotion that involved sour mix, rum and vodka with a little tequila mixed in. to be fair the bartender was a friend of a friend's, and she said they didn't make those there and would fix me up with something similar. also in her favor, she kept topping me off with more vodka and rum throughout the night. i was drunker than i had been in 10 years by the end of the evening.

have they retired it forever? or do they just bring it out for the holidays?

i found that the paleolithic style works best for me, as i'm the same way as you - carbs wreck havoc on my system. it's been fairly easy to maintain too - if i can't eat it raw, i won't eat it cooked. like i said i do give myself that one "cheat" meal a day, but i try to schedule it for just before i workout. that way i get that little "sugar-high" to use as energy. btw - my roommate is lactose intolerant and she swears by veggie slices.

can i ask why woodbridge is so special? what's the demographic there? i think it's fabulous, and i love wegmans all the more for it.

a ketogenic diet (keto-diet) is a low-carb diet. atkins is a keto-diet (altho imo too low in calories) low-carb diets have been show to have positive effect on blood-lipid levels. imo it's insulin that is the true culprit behind high cholesterol levels and arterial blockage, but that's a science discussion for another day. the diet that has worked well for me, that i've gotten the most benefit from is closer to a paleolithic (one step up from a ketogenic - which disallows carbs from any source) mine just disallows carbs that are high in sugar (grains, breads, pastas, juices, candy that sort of thing) basically it's meat, vegetables and fruit, fat be damned (except transfats - those aren't allowed) i prefer fats to come either naturally occuring in meat and fish, or from olive oil, nuts, and seeds. butter is cool too. it's as close to low-carb as i get, without sacrificing fiber. when i'm, working out consistently i allow myself one serving of "sugar" a day whether it be bread, rice, pasta, cereal, juice, candy whatever. but the trick is that it is a SERVING - usually meaning half a cup.

ha ha..i was jsut going to say that you could always incorporate bhel into your carb-up post induction (is it??) i know with CKDs you can eat carbs on weekends. and honestly, you could do worse that bhel puri for your cabrs, considering a lot of it is vegetable.

i never get further than the old man walking his daughter home from school with that movie. i try..but something always happens. (like i lose interest)

i should add this to my list of things i don't get. "i'll have some starch in my starch please."

hmm..no mention of pickles in the perfect cheese and pickle sandwich? strange.

i figure i might as well share here, since y'all will appreciate it.... i didn't cook last night. I went to a Gourmet Food Show. I tasted hazelnut gelato, some bread, brie with cranberry, hunter cheese, a cheese with wasabi and green onion, one with blueberries, bleu cheese, various coldcuts, an australian chardonnay, skyy spiced, port, madeira, cognac and some blue stuff. (not curacao). take home stuff included, 2 different pieces of chocolate cake, a chocolate croissant, and some chocolate truffle. sometimes i love my job. not when i have to wake up in the morning tho.

thanks for the tip herbacidal - i will think on it this weekend, and sketch something out. this is basically the foundations for a Business Plan, no?

I can never understand the pressure cooker lingo of so many whistles. but you are so right, you do get an idea of the different stages of doneness every time the pressure cooker releases some steam. me either - i just set it on for 30 minutes, and when the timer rings i turn the heat off.

hmmm...well it is green. it sounds kinda yummy. for afters...... and i just have to say.....you've gotta love the folks at jello for being able to turn horse hooves into dessert and salads.

hey! i can smell when something is done with my prestige cooker too! i love that thing. (gift from mom of course - along with a reversible drill)

screw fresh milk..i want to read dick for a day.... anyhoo..back to less coarse subjects - did anyone see the "girls behaving badly" episode where this girl tries to convince customers of a cheese shop to try "imported breast-milk cheese" samples? to me it was one of the few funny snippets from that show.

this reminds me of a King of the Hill episode....

does all german food start with an "s"?

word.