chefs13

Great topic.. I myself have been on Atkins since October 2003, I have lost 54 lbs and many inches. I eat believe me I eat. The vegetables are plentiful and cooked/flavored in many ways. I have never eaten so healthy. Heres one of my favorite recipes. It is an origanal (thought of by moi) so there are no copyright infringements to worry about. 4 chicken breast halves, I remove the skin, this is optional 1 medium onion diced Olive oil 2 tbsps beef stock powder. Beef soup base can also be used 1 cup of regular mayonaise. I use hellmanse 1 personal bad of pork rinds. Grind the pork rinds as you would to make bread crumbs. Saute the onion in olive oil until slightly blackened not burnt. Add onions and beef stock powder to mayonaise. Roll chicken breasts in the mayo mixture, then in the pork rinds. Bake at 350 degrees until done. this recipe has only 6 net carb grams for the entire recipe. Enjoy

Now I've read it all. How in the world did that happen? Did you just come from laser surgery? Wait even if you did couldn't you feel the feathers. You don't have a cat do you?

Hmm, speaking of pie crusts a little trick I learned along the way. When baking pie crust alone (no filling) to stop the bottoms from bubbling up line the pie crust bottom with dried beans. Remove beans before filling pie of course

Roaches in a restaurant... nope I wouldn't go back. I absolutely hate those things. To be honest with you, I've seen so many things go on in a variety of restaurants, even so called 5 star that I don't even like eating in restaurants at all. I know how clean and sanitary I am and could never even phantom being any other way while cooking, but not everyone is like that.

I do exactly that, one fella had pinenuts and fresh basil. Can any one guess what he was going home to make. He was impressed that I knew "Going home to make pesto are we?"I do agree that shoppers do buy alot of junk. Glad I'm not paying for their groceries. Or putting it in my body for that matter

I have to agree that many packaging is hard to get into. But what I found weird and this has nothing to do with food. Was the bottle of bleach I purchased the other day. Not only did it have a plastic wrapper around the lid, but once I struggled to get that off, there was one of those paper thingys under the lid that I had to peel off. Why would they do that? Its not like people are going to consume bleach and one would have to worry about others putting something poisonous in there. Its already poisonous.

I agree, its nappa cabbage in my eggrolls. Nice subtle tasts and not over powering, like regular green cabbage. Who puts green cabbage in eggrolls anyway?

I am so with you on that one

Gourmando Chef Micheal Wilson, he was 1 of the instructors at The College of New Caledonia in British Columbia, he was there for over 26 years. He unfortunately passed away a few years ago. He is sadly missed thats for sure. He trained in Scotland, Paris and Italy among many places. Since his death they have taken the Culinary Arts Program of the curriculum and now have a new instructor that teaches, everything regarding the hospitality industry except cooking. The restaurant at the college is still open, Chef Wilson was the founder of Kodiaks (Restaurant on campus). I left and came home to Ontario about 7 years ago. Stopped along the way and did some cooking in Edmonton and Calgary

Compassrose, thats exactly what happened to me. I am a spicy lover to begin with, but when I cut out all sugars, refined carb and fruit. The want for spicy food intensified dramatically

Heres another I know some don't know: What does emulsify mean? To emulsify means to combine two liquids that normally do not combine easily, such as oil and vinegar. Emulsifiers are contained in egg white, gelatine, skim milk and mustard. Mayonnaise is a mixture of oil and vinegar or lemon juice that is emulsified by the addition of egg yolk, which contains the emulsifier lecithin. This is done by slowly adding one ingredient to another while whisking rapidly. This will disperse and suspend one liquid throughout the other. The two liquids will soon separate unless a third ingredient is added--this is called a liaison or emulsifier, which stabilises the mixture.

I haven't eaten sugar or refined white flour in almost 11 months.I cook/bake with many different flours but thats a whole other story. It takes a few weeks and it is all a matter of control but it can be done. Both sugar and refined carbs can trigger cravings and increase the insulin levels in your body. If you can get past the 1st few weeks the cravings almost disapear. Cravings can reappear, but there small and controlable Try replacing your sugar with splenda, unlike aspertine and all those other terrible sugar substitutes, splenda comes from sugar. There are alot of ways to satisfy those cravings without using sugar. Whip up some cream add sugar free jello. If you like chocolate add some cocoa to your cream. Basically all you have to do is eat like a diabetic. Food information for diabetics are all over the web, so information is right at your finger tips. I eat low carb myself. I do eat fruit, but only 2 servings a day. I actually just started incoporating fruit, after 11 months. I still stay away from the refined flours or anything made with them and sugar. I use hemp, oat, soy, vital wheat gluten, nut meal and protien isolate. I eat enough vegetables and salads to satisfy a small herd of cows and I prepare them in awide variety of ways. I relize that meat is carb free, but it is also high in saturated fats, so that is limited to serving sizes and I trim off all the unnnessisary fats. I use butter instead of margerine, not just because it taste 100% better, but also because of hydrogenation and trans fats. I also don't eat prepared deli meats or bacon because of the nitrogens. I have plenty of sliced meat in the fridge. I roast my own chicken, turkey, beef and pork and slice them up. After 11 months of eating this way, I have lost 44 lbs, many, many inches. The reynaud syndrom that I had in my feet and hands have disapeared as well as the arthritis in my left foot, I have not had heartburn, gas or bloating. No headache (and I use to get them all the time) bad choleterol levels have dropped. I sleep through the night and so much more. Fat is stored around the belly area when insulin levels spike, that fat is gone. I could go on and on. But this is not a book writing post. A little education and learning to prepare your old favorites in a new way takes some time, but it can be worth it in the end. I hope you conquer your food problems. I wish you the best of luck

I have just recently started drinking green tea. Never thought about cooking with it. Very interesting. I purchased a container of tettle green tea today. really rather good. I filled my coffee perculator 1/3 of the way with water, filled the pot with ice. Placed 3 bags in the filter and made chilled green tea. I believe I'm addicted. I like it plain. Its was refreshing to say the least

I believe your right. I saw the advertising on TV about a week ago. For some reason I thought they said CIA. My chef instructor while in school was a guest on the show. I remember thinking, wow what an excellent school... way back when. after seeing the commercial breifly Culinary Institute must of been what caught my attention. Either way, its about time they got such a prestiges school so close to home. Although George Brown is pretty good too.

I too enjoy green tea, however I must caution people. I purchased a box of Triple Leaf Green tea. Boy was I in for a surprise.. that 3rd leaf was senna. You think regular green tea makes you have regular bathroom visits? Well as some may already know, senna does the same thing. Green tea w/ senna doesn't help the urinary track.. its more of a helpful bowel mover. Not fun when you've drank a few cups. I'll be sure to check the label next time before purchasing

I should be that lucky to get olive oil that fresh. Even though I have tons of relatives in Italy. Mind you I have never had the oppurtunity to meet them. That may be the reason.

Niagra Falls Ontario jayt90

The CIA has just opened a school in Niagra Falls. Have no clue as to the cost. Probally an arm and a leg. I'm not sure about the Liasson Schools. Isn't it only a diploma course? We had a cook come from Liasson, she paid large money to go there and I swear she was greener than green. I personally thought all the taught her was to be a good prep cook

Thats too funnyOther than eating worms, which I repeated as an adult on a dare. Those unripe green grapes from my Italian fathers grape vine are not so good for you. Having a bout of diarhea in 2nd grade at a Catholic school isn't fun... those nuns can be so cruel

Mel Gibson not only is my favorite actor. He also once wanted to be a chef... Then acting sorta fell into his lap. The man can cook, did I say he could come home with me and cook? Well he can

For me its parsnips. Where and why someone dug those babies up is beyond me and then proceed to eat them. They should of just left those babies in the ground and let people believe they were poisonous, unfit for human consumption.

Personally I'm always interested in kitchen/cooking tips that one may know. I could do something one way forever then someone comes along and they do it in a way that is so much easier. Your never to educated to learn. Just by reading post here, their are a lot of educated cook/chefs here. But then I have also seen post were people really do not know. So hence the starting of this post. My daughter who has watched me cook for over 20 years called me the other day and asked me "Whats a mirepoix?" So that will be my contribution to this post. I am looking forward to reading any and all tips posted here. Right down to the simplest tip. Mirepoix A mirepoix is a mixture of diced vegetables, carrots, onions and celery (sometimes with ham or bacon), usually sauted in butter. It is said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France. Mirepoix is used to flavor stews, soups, stocks, etc. The usual mixture is 50% onions, and 25% each carrots and celery.

Execise in my opinion is essential to any way of living. As for the weight loss during the 1st 2 weeks of induction on Atkins. Most of that is water. Carbs hold onto water. If you restrict the refined carbs and only eat complex carbs. Then the body lets go of that excess water and in turn weens your body of refined carbs. Same rule of thumb if you quit smoking, if you ask most smokers. Its the 1st 2 weeks that they need to get through in order to get the nicotine out of the system. Drinking half your body weight of water in ounces helps promote this cleansing. The rest is just mind over matter. I have been following Atkins for 11 months now, I lose an average of 4 Lbs a month, and you know thats ok with me. I'm losing not gaining. I eat enough complex carbs to please any farm animal and I don't go crazy with the meats. Portion controled. Protien is essential for muscle build. I don't eat alot of eggs, but they are the only natural food that contains all the essential protiens. My muscle has improved. But exercise and weight training are essential for that growth and to also firm up. Believe me. I'm 43 and I'm in better shape, mentally and phsically then I have ever been. Not only that, Atkins has made me totally aware of what I'm putting in my body and the effects it has on me personally. I for 1 can't eat alot of dairy products. It stalls my weight loss. Sugar alcohol... never. Unless I want to feel bloated and have an upset stomach. So all those low carb treats out there are just not for me. The key is to keep it as natural as possible. Healthy whole foods. I'm not here to promote Atkins by any means. It doesn't work for everyone. But it does for me. My bad cholesterol is down, good up. And health issues I had before Atkins have all vanished. I have tried every diet on the planet and this works for me.

Beer is delivered cold in Ontario 7 days a week. As long as the beer store is open, you can have it delivered for a $5 charge. Even liquor can be delivered.

If I was sitting on the patio having a nice cool one. I'd be thankful for the longneck. I've watched people play around with the neck of their bottles. Man and women alike. Could you imagine how their heating up that cool liquid with every touch, if they had a stubby bottle. The longneck would not eliminate but slow down that problem. Unless of course you carry around your own bottle cooler. I can't say I've done that. On a lighter note: My hubby loves warm beer. So I guess its all a matter of taste.