ronnie_suburban

Yes, it seems a bunch of us have taken a corrective course... =R=

I really love Kabul House...we've ordered it several times for lunch here at my office and it's been consistently good. =R=

*raises hand 3x* A set for my step-mom, a few for my mother in law, and even one for my mom. =R=

No, that's true. Those blades (which you mentioned) operate at the top of the cuisinart (on the post) and are designed to be used only with the feed tube. For certain tasks like general chopping, making emulsions, etc. the flat lid does allow for convenient use and clean up. =R=

As recently as about a year ago I was able to find this (pictured) standard 'non-feed-tube' top for my 14 cup cuisinart--it's essentially a flat top with one, centered hole and a small, removable, plug-type cover. Because of this top, I use my cuisinart frequently. Without it, the thing would likely sit in the cabinet. FWIW, I found it just sitting on the shelf at the Chef's Catalog store near me. From the info here, my guess is that they have been officially discontinued by the manufacturer, but that there are probably more of them out there somewhere. But, I love my KA too...it actually survived a fall from the counter top (yes, I left it unattended) without missing a beat--it didn't even need a servicing. The same cannot be said of the tile onto which it fell...it had to be replaced. =R=

Awesome Stone...those really do look amazing. =R=

Awesome!...so very nice of you give us the benefit of your expertise. I am truly grateful. =R=

*nods* =R=

As others have said...I will miss this thread far more than I will miss the show. =R=

Just to confirm, IMO Ms. Gerst isn't particularly critical in her food/restaurant reviews to begin with. I've always considered her to be more or less a 'homer' for the places she reviews. She does occasionally mention some negative elements, but I've never thought of her as a tough and I'm not even sure that 'critic' is an accurate label for her. But, as you said, that's pretty much the SOP at a small-market newspaper. FYI, in this case the market is the northern suburbs of Chicago. The paper (or group of them) for which she writes is perceived to be only slightly above an ad paper in quality...yes there is some news within, but it's the soft stuff for the most part. Around here, folks read the Chicago Tribune, the Sun Times or even *gasp* the NYT when they want actual news and/or information. =R=

I've consumed both alcohol and caffeine while on Atkins with no discernable detriment. Way to go Stone! =R=

Please do not bastardize your hot dog with ketchup...and if you must, please be far away from me when you do it. =R=

The wisdom here (from Klink, et al.) is that bacon wont do much for a butt. The butt has enough of its own fat to keep it moist, and 10 hours in the smoker will add enough flavor. Oh....I was just cracking wise on the Atkins detail...you certainly won't need the bacon for flavor. =R=

The owners, Ken and Eric are friends of mine...tell them I say 'hi'...they once let me use the restaurant for a shoot back in '92 when they were closed on Mondays--just handed us the keys and left us on our own. Very nice guys. I used to live less than a block from there...I really miss it =R=

Her columns appear in my suburb's weekly paper (Deerfield Review)...I don't believe the piece in question has appeared yet. All the food reviews in this week's and last week's issues appear to have Ms. Gerst's by-line. I've never been a huge fan of her reviews but I certainly commend her for this move. =R=

Too funny Zen...thanks for the chuckle I own the cookbook and I've made the marinara sauce which was really wonderful and the lemon chicken which wasn't--probably because it lost something in the translation. As a flatlander with absolutely no connections, I can only dream about going there. I don't doubt that the food isn't 'the thing' at Rao's but I'd still love to experience it first hand. =R=

Here are a few pictures of the food. It really was sensational. I only wish that we could have asked more questions about it. Unfortunately, there was a bit of a language barrier. I'd love to hear from anyone who could help detail some of the things in the pictures. =R= The arrary of side dishes Soup Kal-Bi Bulgogi Pancake

Wow! Thanks for sharing fendel...very nice of you. =R=

How do you know you're in BDK? Just rapid weight loss? I use ketostix to monitor it. The only brand I've ever seen are made by Bayer, but I'm sure there are others. You can get them at just about any pharmacy. Snacks...as you mentioned, some beef sticks/jerkies do have sugar(s) but once you're out of induction I've found that the simple consumption of (small amounts of) sugar isn't necessarily detrimental as long as you remain strict on your limit of total net carbs. Here in Chicago, Best Kosher makes a tasty salami stick. Yes, they do contain some (sugar) carbs but I can still eat a generous serving of them for less than 5 carbs. Slim Jims...I don't like them, but a friend of mine ate them all the time while on Atkins. Also, remember that cheese key. One thing I used to do was take a 1-2 oz portion of decent parmesan and/or romano cheese, grate it, stick it under broiler and make a cheese crisp. Hell, you could even add bacon bits...Pecans and macadamias are also good snacks because their net carb counts are low. What few Atkins snack products I've tried have been hit or miss. The best of them IMO is the Advantage Bar (peanut butter variety) which is actually good in its own right. Another friend of mine loves the Russell Stover line of low-carb confections, but I haven't had a chance to try them yet. =R=

...and the musical interludes in her shows are insanely loud too. I crank up the volume to hear her speak and I get my ear drums blown out by the ensuing music. But, that's not her fault so I still love her =R=

Way to go Stone! Are you going to wrap them in bacon too? =R=

Ok, I love the direction this thread has taken and I also love hearing from other 'Atkinsians' about their routines. I agree with a lot of what's been said here about moderation and balanced eating plans. Moreover, anyone who's been on Atkins for any length of time knows that rules are meant to be, well...bent at the very least But this discussion has led me to some critical questions about Atkins...can one truly enjoy all the physiological benefits of Atkins if not in Benign Dietary Ketosis? I understand the dangers of nutritionally devoid carbohydrates and I completely accept that eating less of them is good for me. I also mentioned upthread that I feel significantly better (physically) when I'm on Atkins. But, does one lose weight if repeatedly going on and off the plan? Would I have lowered my cholesterol by 70+ points if I had not experienced an extended period in BDK? Is there any significant value to, say...doing Atkins during the week and going off over the weekends? Atkins himself advised that 'induction' should be 2 weeks long. Experience tells me that I can get into BDK in 48-72 hours. It all leads me to wonder if anyone here could shed some additional light on their results when following Atkins in a personally modified way. I suppose that signifcant results are relative and depend one's specific condition, etc. Still, I'm just hunting for as much info as I can find from experienced folks. Thanks everyone =R=

Will you marry me? Wait...I'm already married =R= One thing I've never done is a married...suburban. =R=

Will you marry me? Wait...I'm already married =R=

Is there a community-type forum on e-gullet? By community I mean threads listing when/where fellow e-gulleters are getting together. SW, I was going to ask you if you'd like to hit Beinlich's together some time when you are in the area. It's just a few minutes away from my office. Today's trip was persuant to another thread here about Penzey's...it was a 'spice run' for Guajolote and I with a really nice Korean lunch (on your recommendation) added in as a bonus. I take no credit for the day...it was Dean's masterful plan and it worked out wonderfully. I will post some pics of the food ASAP. I even received some cukes and 'maters from Dean's garden when we returned to his house. =R=