jackal10

Chicken quenelles, with eggs and cream... In soup, or with hollandaise source.

I'm also a laxed Atkins, but even so I now rarely eat outright starches like bread, potatoes or biscuits. What works for me is just to eat one meal a day, so no lunch, and just coffee for breakfast. If I have the munchies mid day a small amount of strongly flavored food seems to work - an apple or cheese, or a pickled cucumber or onion. or all of them.

Fromhttp://www.easygourmet.com/nut_pages/1_index_page.htm Bean Sprouts 1 cup: 15 calories, 2.7g carb, 0mg chol, 0.1g fat Can't find yucca, except as an extract which has 4g carbs/100g

I agree, but you might just as well eat a small portion of potato: 18g/ for half a cup of mashed vs 11g for rutagaba. Much nicer.

Not that low: 11g/100g and a high glycemic index

BACON BEEF BREAD

Forgot to add bean sprouts as a pasta substitute

Sauce bigardes Seville oranges are bitter, and with thick peel Marmalade is the traditional use, although I've stopped making it, since we don't eat that much, and there is still marmalade from the year before last in the cupboard. Also you can buy good marmalade, sand you need only buy a jar at a time..

Look after it. Florence Lin's Complete Book Of Chinese Noodles, Dumplings And Breads is now quite rare and sells for over £100...

Pseudo-cassoulet: Add onions, beans (I use tinned), garlic, maybe some duck or goose, and two sorts of sausage all in a casserole; breadcrumbs and put a hottish oven util bubbling and a crust forms... Chinese style pork buns: Florence Lin has a good recipe.

A tomato typically contains 5g of carbohydrate, so in moderation The target is 25g-50g/day depending on the stage of the diet. A portion (8 fl oz) of plain whole milk yogurt is more like 10g carbs, so most avoid. Many yogurts have sugar or honey added; low fat or diet ones are the worst since the fat has been replaced with starches to give mouth feel. I guess they are OK as a marinade, since not much stays on the meat.

30% is tough but possible with big markups on wine and extras Rough budget is: 30% food costs 30% Staff costs 30% overheads (heat, light, power, phones, insurance, rates, taxes, card charges, printing, marketing, flowers, laundry, linen, breakages, maintenance etc etc) That leaves 10% profit. Maybe. No allowance for contingencies, or bad weather...

lets see... suppose the profit on a cover is $100 top end..implies a bill of around $300/cover or more. Tough, but possible for a top end restaurant with a serious wine list. and they do say 100 covers/day, or $10K/day, £3M/year roughly, That would pay the interest on 12M easy

where are the spices? A thin spice cupboard handy for the sove is useful. I have one on the diagonal corner, that was too small for anyhing else.

Lose the Corian. Its only for looking at.

cabbage leaves for wrappers, or instead of lasagne sheets flourless souffles, and the same mix for roulades, sponges Blumenthal's wicked molten chocolate fondant mix and variantshttp://www.ukgourmet.com/chocfondant.html. Egg white only and don't beat them.

A recent email from Alex Riley, as an example Vincent Girardin 38. 1999 Volnay 1er Cru « Santenots » £22.00 WA: « On the palate this gorgeous wine reveals violets, sweet back cherries, cassis liqueur, in addition to a beguiling freshness. A concentrated wine, it also boasts an extremely long, supple, fruit-filled finish. Drink it over the next 8 years. 89-91 points.” 39. 1999 Pommard 1er Cru “Les Grands Epenots” £28.00 WA: “The virtually black-coloured [Epenots] has an exuberant blackberry and cassis-scented nose. This is a massive, full-bodied, powerful, pure wine. Concentrated layers of blackberries, liquorice, and cassis liqueur can be found in this compelling Pommard. It also has magnificently ripe tannins that can be found in its long and supple finish. 92-93+ points.”

Can you swill it down? Use tile or better sealed lino (vinyl for cheapskates, but it won't wear)

The same thing is done in most retail industries: white goods, brown goods etc. It can take several million (choose your currency) in fees, staff training and paid advertising to persuade a chain to take your products. Even then all they will do is put some on the shelf. If they don't sell fast immediately (even with bribing the staff with sales bonuses at your expense to push them) they will send them back. Trying to get things into the supermarkets directly is not a good policy. Better to establish a market, for example via web sales and direct sales first, then you are in a much stronger position to negotiate terms. If you demonstrate a market, then they will come and ask you...

Where do you keep the glasses and the other drink things (and the red wine) Maybe move the wine fridge and icemaker there, or to the pantry? Maybe even move the main wash up sink and DW there? If you have the luxury of two sinks, I'd rather keep the wash-up in a seperate area, that way you don't dump the dishes where you are preping the next course.

where;s the storage? Traditionally you need to minimise the triangle between stove, sink and fridge. I find it useful to have a small fridge near at hand, and a large larder one elsewhere- mine is in the laundry room. Where do you store dishes and plates when you take them out of the dishwasher? Have you considered having two dishwashers - load into one and take from the other. Also I would shunt the sink and dishwasher down a bit. You have just taken a hot pan off the stove, or out of the oven. Where are you going to put it down? You need workspace within easy reach.

If you google for "granite worktops" you will be overwhelmed. Many colours and textures are available, with varying prices. Try a local stonemason or monumental mason, since shipping is a major part of the cost. In the UK I used 20mm thick; I seem to remember it was about $150/m or about $50/ft. I guess in the US you will use 1 inch. Even cheaper are granite tiles.

Tiles are hell to keep the grounting clean. Besides you can't do anything (like chop or roll pastry) on the surface Use thin granite on marine ply, - same base as tiles. and about the same price.

There are more pictures of the kitchen in my foodblog http://forums.egullet.org/index.php?showtopic=33730&st=30 You can see the thin black (slightly flecked) marble worktops. Using thin marble is a) cheap b) not visually intrusive c) Indestructible. I regularly put hot pans down.

Don't use Corian. Anything remotely hot will mark it. Cigarette or cigar buts especially, but also frying pans. Do use marble - it etches and stains. Leave a lemon cut side down for an hour, and its there forever. Beetroot ditto Granite every time, and its cheaper. Use 1/2 inch round edged, mounted on marine ply. Don't use the 1 inch. Hell on knives though, and if you droop china or glass on it from any height the china or glass will break. The surface will be fine - its indestructable, and good for pastry. End-grain wood is another alternative, but not cheap.