NulloModo

Today for me was just a basic bowl of bacon and eggs, not exciting, but it got the day started off on the right foot.

I have heard lots of good things about using Yuba sheets as a replacement for pasta/egg rolls. Supposedly they are made from tofu, I haven't found them anywhere yet though.

Thank you for the reply. Unfortunately Atkins is not as starch/sugar forgiving as South Beach. Rice of any kind is out until the maintenance phase, and even then it is a very occasional treat. Due to Atkins being based on a ketogenic state any amount of starch could be disasterous, so even those couple teaspoons is way too much. I would love to see a transcription of 'I cannot eat any sugar or starch/flour of any kind, I would very much appreciate if my dish could be prepared without these items' or something similar that I could print out and bring with me. I know Chinese has a variety of spoken dialects, but is the written form more universal? Fortunately the oil thing with Atkins is not a big deal. You do not have to limit oils/fats at all, and in fact, you are encouraged to include them in the daily diet as it helps burn fat faster if you are eating more fat. The Egg Foo-Young just never seems the same without that gravey though...

It was cold and rainy, so, perfect time to sit down to breakfast for dinner. Some low-carb pancakes (Atkins QuickCuisine mix, not bad, but not great, but his the spot tonight), some Hatville Sage Sausage (eh, not as good as the Jimmy Dean, not nearly as good as the stuff I get from the local Amish butcher. Next time I will add more sage). A couple fried eggs (over easy) and the star of the night: Radish Home Fries. This was my first time trying Radish home-fries. They are spectacular, great potato taste with a subtle radish bite. I fried them up in some pork drippings, butter, and a bit of onion until soft. I just can't say enough good things about these.... these have my vote for becoming the next eG roasted cauliflower. If you have never tried radishes like this, go out and give it a whirl, LC eating plan or not.

Update: The Radishes came out _very_ well. I am definately going to make radish home fries again. I just cooked until soft in some bacon drippings with a bit of onion and garlic, and wow, they have the perfect texture and flavor. It might just be me, but I think these are better than potato home fries.

Spaghetti Squash is Atkins friendly, yes. It is also great prepared Carbonara style.

What is SB acceptable at Chinese places? My big problem eating Chinese has been that most dishes seem to have a good bit of added starch/sugar (especially in the sauce) and the corn starch used is pretty much as bad as white flour. I suppose one could request that no starch/sugar be used in the preparation of one's dish, but I am way of such things, especially when the counterperson has a rather limited grasp of english to begin with...

Splenda (and most artificial sweeteners) are not satisfying solo. Combine them (such as Splenda/Saccharin/Stevia) in one recipe and the aftertaste goes away though. I have read a lot about radishes as a LC alternative to home fries, I am going to try that out tonight, will report back how it goes.

So, you have to tell us how it went. Where did you end up going? How did you like it?

If you go the sugar alcohol route, don't use Malitol. Malitol is about the worst when it comes to causing gastro-intestinal distress. Erythritol which is another sugar-alcohol has a texture very similar to sugar (although it is a bit less sweet) and should behave/carmelize like sugar when cooked. Due to its chemical makeup it should not gause the gassy/bathroomy side-effects malitol is associated with.

Gee. According to the article we should be eating our meats dry grilled/broiled, our vegetables with nothing on them but a squeeze of citrus, and our bread untopped. If you are going to eat like that, why even go out?

Err, yes, that should've read 'Meatloaf' as opposed to 'load'. I am not more inclined to crave a 'load' of meat this time of year as compared to any other. I enjoyed country style ribs braised in sauerkraut, onion, and LC Beer last night. The day before it was crock-pot paprika chicken and some baked mini pumpkins. Ooh, and a nice batch LC Egg-Nog spiked with some rum and whiskey. I love this time of year.

Sounds like a nice spread. I suppose I overshot my estimates, but then again, whenever I cook/prepare lunch for a group I tend to always err on the side of too much vs. any chance of leaving people hungry. This is probably not the best solution when you are on a tight expense budget though ;).

There are tons of great comforting low-carb winter foods. I agree with purple about the meatload, soups, stews, roasts, and etc. Turnips make a great sub for potatoes in a traditional pot roast, and celeriac can stand in well fo carrots. Pumpkins are another low-carb great fall treat. Yesterday I took some mini-pumpkins, hollowed them out, and placed inside of a pat of butter, some cinnamon, nutmeg, and sugar-free maple syrup. Baked these for about 45 minutes at 375 degrees and they came out very tender and flavorful. They also made the entire place smell great while they were cooking.

If you pre-assemble the sandwiches, I would leave off the condiments and place them seperately. That will avoid the bread getting soggy, and cater to those who dislike certain sandwhich toppings. You might also want to set aside a certain portion of your meat/cheese if you have any low-carbers in attendance so they don't have to waste rolls to get to the fillings.

I think it entirely depends on the appetites of those involved... Are they big eaters, or just nibblers? Personally I would allocate anywhere from 1/2 to 3/4 lbs of meat per person, and somewhere between 1/4 and 1/2 lb of cheese. That would fall in line with the way I see most people go at such trays.

Hehe, I don't get the hate for boneless skinless breasts. If you want to make chicken tenders, or a chicken curry and not deal with picking bones out as you eat, or chicken enchiladas, or any other chicken dish where you just don't feel like dealing with bones, what else woudl you use? Well, boneless thighs are nice, I will give you that. Does anyone sell boneless chicken breasts with the skin still on? I would love that, but haven't found them anywhere.

Susan - That looks delicious. I have never thought of doing Brussel Sprouts that way, but I might have to try now. I am always drooling over your photos. How is it that you have never been enticed to do a foodblog ? ;).

What type of food are looking for? If you want the best fried chicken you have ever had, search out Walt's. If you want a very good traditional steakhouse experience, check out Walter's Steakhouse (not the same place as Walt's). A little bit south of Wilmington is Newark, which is a fun little town, and has some good eats as well. The Iron Hill Brewery (the there are a couple other locations floating around, but the Newark location is the original, and imo, the best, although there is one on the Riverfront in Wilmington as well) has an awesome selection of craft beers as well as some interesting food. Some is traditional goes with beer faire, some is new american flaire, some is Euro inspired, all of it is very tasty. Newark also has the HomeGrown Cafe which is sort of Hippy-food, but very very good Hippy food, and this time of year they should have their awesome pumpkin bisque on the menu. Ali Baba's on Main street has killer prices on very good middle-eastern faire. Their eggplant salad is the best I have ever had. Cluck-U also on Main St. has possibly the best buffalo wings anywhere in the world. I have eaten wings at many a place, and still none compare to a an order of their GlobalThermonuclear with the special blue cheese sauce. Flavorful, wonerfully spicey, crispy, meaty, just perfect (and the war-games reference is cute too). If you get a change to drive down route 13/40 there are lots of good places to get crabs. I am not sure when is considered crab season, so now might not be the time ( I have never been a big fan of blue crabs) but Lestardo's always gets rave reviews from those I know who do. The Eden Square Shopping Center is home to Capriotti's, which makes the best subs in the area, and in my exerpience, beats out anything you can get at those places in NJ or PA. The Capastrami and Turkey Dinner subs are both particularly good, but the Slaw-B-Joe can't be ignored either. So, yeah, there are lots of good eats in the Wilmington, Northern DE area. I don't know much about the fancy dining scene, but if you are interested i n any more good cheap eats, just let me know.

Long flax roll with soy nut butter, tahini, dessicated coconut, and BBQ sauce on it. Then placed under a broiler open face to let the coconut brown.

Well, the place has pretty good prices overall (they have a Kobe beef burger for $11.99). The dish was also $11.99. They had another Kangaroo dish, a loin in a red-wine demi-glace, going for $23

Heya, Tonight I had dinner with a friend at a new place around town called Matilda's, which does a sort of Australian theme. I enjoyed one of the specials, which was Kangaroo kebabs. I have never eaten Kangaroo before, or even seen it on a menu until tonight. I was blown away though, the meat was so flavorful, tender, and juicy. Is there a tradition of eating Kangaroo in Australia, or was this just some gimmicky thing they threw on the menu? (and even if it was, I have to say it is a great gimmick given how good it was). Does anyone else here ever dine on Kangaroo? What all can you do with it?

Just looking at the French Laundry menu online it looks like the most expensive dinner is $150 per person, with other clocking in under that. Given that, as long as one doesn't order wine (which I personally wouldn't, just don't have a taste for the stuff) it seems as if one could get out for a reasonable amount given the caliber of the place.

I spend the extra over Folgers for good coffee, I have been really impressed by the Trader Joes blends. Cheese would be another one. I haven't yet ordered from any of these super expensive online french or artisan cheese places, but the TJs nice stuff is worth the splurge. Bourbon is probably me other one. A jug of Rebel Yell will get me where I need to go, but it won't do it as nicely as some Van Winkle reserve or Bookers.

After reading that other thread I really want to fry a Turkey this thanksgiving. I may try deep frying a brisket or a loin too while I am at it and while the oil is hot and all. One of the nice things about going to Thanksgiving at my parents place is that they basically write a blank check for any ingredients/equipment as long as they don't have to do the cooking ;).