NulloModo

No, I ordered it via Netrition. Supposedly Kroger's in some areas of the country are carrying it as well. I have been playing around a lot more with low-carb breads than I normally would, but I really want to nail down these recipes, and I am only 2 lbs from goal, so I need to start uppingmy carbs more for maintenance anyway.

Hey, wanted to update with my CarbQuick experiences. After reading through 30+ pages worth of others results on LCF, I bought a box of the stuff. So far I have made biscuits, pizza crust, gingerbread cookies, sausage gravey, pork gravey, and I'm sure some other stuff with it. I have to say, that it does perform very well, and the taste is quite good. So far everyones results have said that it does not seem to cause weightloss stalls or gains, so, I am hoping that when I weigh-in this weekend that will hold true for me. The one issue with the stuff is that baked good tend to be a bit dryer than they would be with real bisquick, so I am going to play around with adding some moisture retention agents, or maybe just more moisture, into my baking to find the balance.

no questions asked? is the diner supposed to disclose his/her immune status, or how is it determined why the request is being made? i would opine that the diner's immune status is his or her own business, and not to be determined by the server. ← Hmm, that's a good point, but the way I see it, most diners with an allergy have no problem stating that they have an allergy, and an immune deficiency resulting in an inability to eat meat cooked to a certain done-ness seems functionally similar to an allergy.

Anyone who has ever worked in any kind of service industry knows that customers in general can be cumbersome, but the fact is that there are lots of other places they could go with their business, and if you want it, you have to earn it. To their faces, the customer is always right, and she be treated with respect, and every reasonable request honored. Once the customer leaves if the employees want to go on a 'the customer is always an asshole' tirade that is more than understandable, but at least give the customer a good experience first.

Not all special requests are alike. If a customer requests a piece of meat well-done because they have an immune deficiency, it should be prepared well-done no questions asked. If they request it well done because they haven't been educated to appreciate properly cooked meat, the waiter should come back and suggest a more appropriate done-ness, and explain the reasoning behind it. IF the customer still insists on well-done, it should be prepared this way. There should be no obligation for requests that involve leaving out integral ingredients in large-pot prepared dishes. If a customer requests no Okra in his gumbo, there is no reason that a chef should be expected to brew up another 10 gallon pot of gumbo just to leave out the okra. However, requests for for leaving things out in dishes that are prepared plate by plate, for example, a steak without a special sauce, or a salad without mandarin oranges, these should be honored, as it is pretty easy to do. Requests for substitions on sides should always be honored as long as the pricing is similar: extra salad instead of a potato, a caesar salad instead of a garden salad, one vegetable or starch side instead of another, etc. Requests for subs that would raise the cost of the plate should be honored, and the diner informed that a small increase in price will be applied towards their entree to make up for the difference. Requests for obnoxiously daft subs, like a skewer of shrimp instead of steamed veggies, should obviously be refused, or the diner given the option of adding the skewer of shrimp ala carte to their entree and being charged thusly for it. In all cases basic things like subs of dressings, condiments, toppings on sandwhiches, etc, should be honored without question. In some ways many of the chains are apparently head of the fine-dining establishments in some of these areas. I can go to Friday's and get a bunless burger platter with some extra blue cheese, mustard, and mayo on the side, real cheese instead of american, and all the regular burger veggies applied and no one ever bats a lash at the request, they are happy to oblige, and I am happy to go back and order it again. When I used to frequent Denny's I never had issues there either. I have never tried asking for subs at a fine-dining place, so, for all I know they would be just as happy to do it, but from some of the posts in this thread it seems as if they might not be... Actually, the only place I can recall that had a blatantly piss-poor attitude about substitions was IHOP. You'd think that a side-salad would be a perfectly sensible sub for hash browns and a biscuit, but not only would they not do it (even with me offering to pay extra), the waitress got quite uppity at me when I made the request, oh well, that was the last time I went to IHOP.

OK, well, I Went back to LnT and exchanged my broken stone for an unbroken one, got it back, and just had to whip up a pizza to test it out. I used v.2 of my Carbquick pizza dough recipe - 1 3/4 Cups CarbQuick 2 1/2 T Wheat Protein Isolate (for stretchyness) 1 T Polydextrose 1 T Olive Oil 1 t salt 1 t yeast 3/4 Cups water (heh, I just found out liquid and dry measures aren't the same, well, I guess I already sorta had heard it in the back of my head, but I had no idea they were so different, so I picked up a liquid measuring cup today too). I topped it with a light coating of sauce, some pepperoni, and mozerella, heated up the oven to around 550+ (as far as the dial would go) and let it preheat the stone for around 15 mins after the oven hit temp. I rolled out the dough after letting it rise for around an hour, pinched a crust around the edge, topped it, and peeled it onto the stone as quickly as I could. A little less than ten minutes later, the pizza was done (bordering on overdone, whoops, shoulda checked earlier). Well, the stone certainly solved my underdone in the middle issue, the crust was crispy, crusty, and had a great flavor. The toppings were also nicely cooked, as I would hope. My issue now will just be to fine-tune the recipe, as it is just a bit too biscuity and dry at the moment. I am thinking of adding a bit more WPI for more chewiness, and olive oil and Polydextrose for more moisture retention in my next attempt.

Hmm, rest assured Everclear is quite alive and well on the East Coast (at least around here, but then again, this is a college town, any alcohol better well be availible).

Maybe I am lucky, or just easy, but it is very rare I find a _bad_ caesar salad. Really, IMO the only things that can hurt it are the lettuce being wet (with water), or the dressing having been applied so far in advance that it is soggy. What are the characteristics of a perfect Caesar, so I can start looking?

Hmmm, interesting Trillium. I picked up the $15 15" Farberware pizza stone kit at LnT today... but when I got it home the stone was shattered in the box, so it looks like I need to return/exchange... I wonder if that is an omen... Trillium - What are the differences in actual performance between that stone and the regular one you had before? What does it do differently, better, etc?

Well, now that it's been brought up, I'll wager that somewhere out there, some BBQ fiend is right now contemplating how one might go about creating such a thing. ← To me a BBQ cheesesteak is wrong; the taste componenets of the cheesesteak, onions, beef, grease, cheese, bread, augmented by either ketchup or hot sauce or mustard or peppers and such, are, to me, sacrosanct. To add barbeque sauce seems to kill all of the other basic flavors. ← Perhaps the addition of a heavy thick BBQ sauce would be too much, but what about a more traditional BBQ approach: getting that Q flavor from simply using smoked meat/cheese and maybe, just maybe, a light vinegar mop ? (I confess to enjoying cheesesteaks with a good bit of malt vinegar poured over them...)

Well, I pretty much have decided I want a stone, now it is just about _which_ stone. There is another slightly larger one at both BB&B and LnT. They are both listed as ceramic though, and not stone. Is a ceramic pizza stone a real pizza stone? I would like to play around with the thin crust thing, but I also just want a crust that is nice and crispy on the bottom/edges, and well, crusty instead of bready. EDIT: Oooh, I think you misunderstood my question. I wasn't asking about the thickness of the pizza crust, but rather the thickness of the pizza stone. The LnT and BB&B models look fairly thin, and I was wondering if they were actually functional, or just 'for show'. Williams and Sonoma seems to have one that looks a bit thicker from the online photos...

Heya, So I've decided that I would like to get a pizza stone. I found the following item at Bed Bath and Beyond: http://www.bedbathandbeyond.com/product.as...-1&SKU=11722130 And the price is very nice. I have to wonder where it skimps out as it is only $8 though. Would something like this do me any good, or, is there another stone someone would recommend? Ideally, I would like to avoid paying $40 for a rock to sit in my oven, and if it comes to that kind of price, I will just go do the tile route at a home improvement store (although I would prefer an all one piece thing, as opposed to lots of little tiles).

That was a health marketing thing I'm pretty sure instead of a taste thing. Similar to the Coke with half the sugar, figuring some people would buy into it that cutting back a bit would be a wise health choice.

Hmmm, not sure how sirloin would do being smoked, as it is fairly lean, but as soon as my smoker gets here I plan on doing a brisket, and possible trying a BBQ Cheesesteak from that.

Do most of you not use Sour Cream as a regular ingredient in Guac then? I find it adds a much fuller flavor than you get with Avacado by itself. Actually, I bet a nice sour Greek Yogurt would work really well too...

Leftover good meat goes straight to sandwhich duty here, unless it is ham, in which case it gets fried up with some red-eye gravey for breakfast. What is the difference between leftover roast and hungover roast? Was it cooked in Bourbon ? ;).

Maybe adding a little more sour cream or garlic would help as well? Generally fat helps reduce acid just as extra acid can cut fat.

Hehe, I actually have a story regarding food related xmas gifts... I had hinted a couple times over the past year to my parents that I really would love to have a La Crueset dutch oven, mainly because my father does an active Antiques/Flea Market thing on the weekends, and figured if he saw one cheap, he might alert me. Well, Christmas morning, while helping my mom prepare the brunch for the day, she recounted the tale of how she and my father had wandered into a kitchen store of some variety, and he had seen one, and taken it up to the counter. Apparently, when it was scanned at the price showed up on the register a stream of obscenities and about ten minutes worth of rambling about how they could charge that much for a 'pot that was too heavy to lift' ensued. Needless to say, no La Crueset was waiting beneath the tree ;). Oh well, the smoker was confirmed, which was way more than I could have ever expected/asked for anyway. This is going to be the longest week in history watching that UPS tracking thing get closer and closer...

I'm looking at the label for Hellman's and it's a bit confusing. Sugar is listed as an ingredient - but it also says the carbs are 0% - and all of the calories come from fat. So perhaps it's simply a trace amount of sugar? Robyn ← According to the FDA if a product contains less than .5 grams carbohydrate per serving, it can be listed as 0 on the nutritional panel (if it has between .5 and 1 grams, it can be listed as <1 gram per serving). So, as long as the sugar is less than that their labels are (legally) accurate.

Good lord, 200 to 300 for your local sushi bar? I generally go out for sushi at the local Hibachi, which has $20 for all you can eat (plus a salad, drink, and miso soup) almost every night, and I still consider that pricey. Good lord, I could never spend that much on some sliced fish.

Judith - No, although I did get that recipe set. The rolls on Christmas were from a Cinnabon box that my sister made, so I just abstained ;).

I am not sure what the options are in the PNW (never been there) but around here, my favorite Keg Beer for parties has to be Yeungling. Not sure of the Alcohol content, but it is enough. Dark enough, and with enough flavor, that it will not turn off any beer-geeks (tastes similar to Newcastle Brown Ale), but easy drinking enough that your average college freshman won't turn his/her nose up at it either. It is also dirt cheap for what it is. Then again, I have no clue if you can get it up there...

My family rarely does Christmas dinner as such, we instead do an all-encompassing Christmas Brunch. The menu was: Spinach, roasted pepper, and sagey beef quiche Bacon Wrapped Scallops Rosemary/Mustard encrusted Pork Roast Breakfast sausage patties and links Sausage cream gravey Biscuits (some regular, some with CarbQuick, marvelous stuff) Cinnamon Rolls Roasted vegetables Roasted Turkey Scrambled and fried eggs Home-made marmelaide and peach preserves Brownies Cream Puffs Pecan Pie Bean Pie

Not in NJ or PA, but not too far out of the way either is State Line Liquors in Elkton, MD (Right across the border from Newark, DE). They have a great selection of microbrews, belgians, wines, and hard liquor with very good prices as well.

For me, it is hard to beat the flavor, versatility, and price of some good portabello mushrooms.