Jump to content

ronnie_suburban

eGullet Society staff emeritus
  • Posts

    5,980
  • Joined

Everything posted by ronnie_suburban

  1. Excellent info...always nice to get specifics from the field. =R=
  2. Don't know how relevant this is but MK North is directly across the street from my office in Northfield. I've eaten there a number of times and have always had disappointing experiences. Like Bruce, I could recount some specifics, but they were quite numerous. It's in the space previously occupied by Brasserie T, which by comparison, I really miss these days. =R=
  3. I couldn't agree more with you on that count. I look forward to seeing some long-term findings on the results of the 'low-carb' approach, as well others. As great as it is to expand the range of choices, it's also important to narrow it, especially when you have a collection of solid research to help make the decision. And yes, I'll raise my glass with you...to the continued good health of all of us here =R=
  4. Our unit worked pretty well for a while but eventually stopped working. It seemed cheaply made--especially certain parts that received a lot of wear and tear. I also thought the bags were very expensive. Maybe they've improved the product since we bought ours, but my experience was mostly negative. =R=
  5. Indeed...one can only roll so many ham & cheese doobies before it starts to get old. But you can keep bread in your life on Atkins, just not at the beginning. =R=
  6. I, for one, really appreciate your comments...and you can regard them as 'successful' without having necessarily changed anyone's mind. Through exchanges like this, we all move toward a more complete understanding of what choices are available for us. =R=
  7. megaira wrote... I've always wondered about this...is sugar-free also carb free? There is a RMCF in the building where I work and I've always resisted because having read candy labels at the grocery store, my experience is that sugar-free isn't necessarily low-carb. Can you remember the specifics? megaira also wrote... I made my standard cheesecake (took out about 50% of the sugar) and calculated that the entire thing (10" cake about 4" high) contained around 350 g of carbs. From there, I was able to figure out how much I could safely eat as a portion--a relatively big piece contained an acceptable amount of carbs. It was delightful and my non-Atkins friends also thought it was great. After a dinner party we hosted, one of them sent me a thank you note with a picture of himself eating the leftover cake I sent home with him. From my perspective it made me realize that the original recipe, which is a damned good one, contained far more sugar than was necessary. After being on Atkins a while, of course it tasted plenty sweet to me (and to our guests) and the texture was basically identical to the full-sugar version. megaira later wrote... LOL, I turned orange first, then green. Thanks for 'weighing in' megaira...it's great to hear another perspective. =R=
  8. I've had a very similar experience. I was going through butter, mayo, bacon, etc. without hesitation and still lowered my weight, and also my cholesterol and bp substantially in 12 weeks. I stayed on longer than that, but only had the blood re-tested after week 12. Now, I've been basically off for the summer. But I will start up again soon. And while I have gained some weight back (5 of 35 pounds), regular exercise and dietary sensibility have allowed me to maintain fairly well. I just know that I personally cannot do Atkins everyday for the rest of my life...maybe on most of them, but not on every one of them. =R=
  9. Who's angry? I don't think we're necessarily disagreeing. Let's face it, there are a variety of approaches that can all produce successful blood and weight loss results. But, your point about making fundamental changes is, IMO, the most important one. In weight loss there is the mode and there is the will. I believe (with some exceptions) that if one's will is firmly in place, any reasonable mode will produce results--especially at the beginning when one's weight is at its highest. After I started Atkins, I joked with my wife that once I committed (via being on Atkins) to give up desserts for the rest of my life, I could have lost weight on anyone's plan. That said, I still believe that there are some significant, measurable and safe benefits that come with being on Atkins as well as some important lessons to be learned from it. Of course, the downside is the long-term sustainability (or lack thereof) of his regimen. As for the long-term dangers of Atkins, I don't buy into their existence. I'm not a doctor (nor do I play one on the net) but I've talked to several who think that it is safe AND for the clinically obese the dangers of being on Atkins are relatively small compared to the risks already being incurred due to their overweight. But yes...it is a tough row to hoe. As many benefits as I've experienced while being on Atkins, I'm currently not on it because I hit the wall. For a foodie, it is an especially difficult routine. Ideally, with the concession that one who is dieting will always have the occasional splurge, one could be on Atkins ~4 continuous weeks per month and still greatly improve his or her health. Are there better ways? Maybe. I think it comes down to the individual. For many, this may be the absolute best approach there is. =R=
  10. Willie, Do you remember where from you ordered the brisket? I posted on the 'mail order food' thread (on the special occasions forum) asking about that exact item, but got no replies. Thanks. Unfortunately, I can't help you with your request. =R=
  11. The best most interesting part of the various suburban papers like the Deerfield review have always been the crime reports. "oh my, so and so did THAT?!!??" "Mr. XYZ got a DUI!??" whoa! LOL! Yep, Police Beat is the thing! =R=
  12. One more additional follow up.... I went to the news stand today and every copy of the Deerfield Review had the same pages missing. In all instances, they were replaced with a multi-page feature with non-corresponding page numbers. No restaurant or food features appeared at all. Was this an intentional error by the folks who print the paper (silent support for Ms. Gerst)? Was a last minute decision made not to run the piece? Very interesting. One thing seems clear...the piece is not present in the paper and its absence seems intentional. Perhaps it's just a major coincidence...but I tend to doubt that. =R=
  13. Many doctors consider Atkins to be perfectly safe. =R=
  14. YOWZA!!!! As a side note, pages B1-B12 (where this review should appear and where the restaurant reviews always do appear) are suspiciously absent from my copy of the September 4 Deerfield Review. I'll try to pick up another copy tomorrow...weird coincidence IMO. Maybe Ms. Gerst still has a few friends on the premesis...or a last minute decision was made at the PP. Thanks for that juicy link Guajolote. =R=
  15. We use the hard copy of the Morton book (linked above by slbunge) constantly at work. It is a phenomenal resource and also out of print, so its virtual presence is very valuable. FWIW, the denotation of "persian" generally refers to the standard variety of limes grown in Mexico. As for sweet lemons, I probably have some info on them somewhere at my office. I'll look for it tomorrow if I remember. I wish I could be of more immediate help. =R=
  16. I agree whole-heartedly. A friend turned me on to them about 20 years ago and I've loved them ever since. =R=
  17. More anecdotal info: My wife hasn't had nearly the success that I've had on Atkins and she's followed it with precision--avoiding completely caffeine and alcohol. =R=
  18. I learned, while shopping with Guajolote at Penzey's last week, that the grain size and texture of Diamond Crystal and Morton kosher salts are very different. I'm not expert enough to quantify the differences, but the DC stuff is flakier...can someone please elaborate? =R=
  19. I chose Red Light, but I have friends who could still choose another one... =R=
  20. Indian is good, but as you said, a few items are absolutely out. What's left is decent though and very satisfying...rogan josh, lamb vindaloo, tandoori items and cauliflower gobi to name a few. Another similar situation is with Greek cuisine...and again, you have to completely eliminate some items. I've had more than one satisfying meal while on Atkins in Greek Town here in Chicago. There are a lot of choices....chicken Riganati, Braised Lamb, Arni Fornou, Saganaki, Octopus, Gyros (carb count depends on the specific place) and even Spanikopita without the fillo dough; definitely options in that direction. =R=
  21. Bloviatrix, My pleasure...I was contemplating making some chipotle mayo over this past weekend...and now, you have inspired me to get off my lazy butt and do so. =R=
  22. Wow! That extreme close-up made me feel all funny inside... Thanks for sharing! =R=
×
×
  • Create New...