Filed under: vegetable recipe
Question:
>It’s not the switch, it’s the resistor pack on the blower motor.
Gotcha. Just ordered the out of stock resistor pack from local Honda people. $38. Many thanks. Quent
Response:
of tender meat, preferably from the nursery Onions bell peppers Wooden or metal skewers Marinate the meat overnight. Get the grill good and hot while placing meat, vegetables, and fruit such as pineapples or cherries on the skewers. Don?t be afraid to use a variety of meats. Grill to medium rare, serve with garlic cous-cous and saut
Question:
Hi Everyone, I received this press release from Celebrity and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The Caribbean’ Series MIAMI, Sept. 28 Celebrity Cruises and Bon Appetit magazine are bringing Caribbean spice to the high seas in 2005. For the second year, the two organizations will present the "Savor the Caribbean" series, pairing some of the nation’s hottest chefs with one of the industry’s highest-ranked ships, Celebrity’s Millennium, on a special series of seven-night cruises. This distinct culinary experience is a rare opportunity for guests to discover secrets from the kitchens of some of the top chefs with a noted Caribbean flair. The celebrated chefs include: Allen Susser, whose namesake restaurant "Chef Allen’s," has been hailed the best restaurant south of New York. Susser also was named Best Chef in the Southeast by the James Beard Foundation. Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has been astonishing palates for more than 20 years. Her restaurant was recently named "one of the best new restaurants in America" by Esquire magazine. Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." Haas, a constant in Miami’s dining scene for more than 15 years, has been involved with such venues as "China Grill Cafe," "Red Square" and "Baleen." Cindy Hutson, who has developed her own culinary style, "Cuisine of the Sun," featuring creative combinations of fish, fruit, vegetables and traditional tropical seasonings. Her delightful entrees can be found at her restaurant, "Ortanique on the Mile." Mark Militello, who has been credited for putting South Florida on the culinary map. Chef Militello has been serving up his distinctive cuisine since 1988 and now has four "Mark’s" restaurants in South Florida. Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best and freshest ingredients from Mediterranean, tropical, "Southern Comfort," Southwestern and Oriental market baskets, and then combining them with the local bounty of spices, fruits, vegetables and seafood. Jessica Harris, who is a culinary historian and author of eight acclaimed cookbooks, including her latest, "On the Side," coming out this fall. Onboard Millennium, guests can participate in demonstrations by the featured chef, daily culinary activities, Caribbean-themed deck parties and Bacardi rum tastings and lectures. They also will receive a keepsake recipe booklet from Bon Appetit. Additionally, guests can book shore excursions offering the rare opportunity to take cooking lessons capped with specially prepared meals made by some of the islands’ most famous chefs. In Nassau, guests will have the chance to work with Chef Elijah Bowe of the Graycliff Restaurant and learn how to prepare a typical Bahamian lunch of conch chowder, lobster salad and apple crumble. While in St. Thomas, guests can join a cooking class with Chef Brian Katz, named Best Chef in the Virgin Islands in 2004, at his 215-year-old plantation- turned-restaurant. There, guests will experience a tantalizing pairing of Caribbean rums and local fare. Shore excursions can be purchased online up to 10 days prior to sailing, as well as onboard, if space remains available. The "Savor the Caribbean" series will take place onboard Celebrity’s Millennium from February 6 through March 27, 2005. Departing from Ft. Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and Nassau, Bahamas. Celebrity Cruises is the industry’s highest-rated premium cruise brand with a taste of luxury. The cruise line has 10 ships in its fleet, which is the youngest of any major line. Celebrity sails in Alaska, Bermuda, California, the Caribbean, Europe, the Galapagos Islands, Hawaii, the Mexican Riviera, the Panama Canal and South America. For more information about Celebrity Cruises’ "Savor the Caribbean" itineraries, call your travel agent. Bon Appetit magazine, a Conde Nast publication, has served as America’s foremost food and entertaining magazine for over four decades. With nearly six million readers, it is the most widely read magazine of its kind in the world.
Response:
Now, this makes sense and fits into Celebrity’s style of cruising. Ben S. – Hide quoted text — Show quoted text – > Hi Everyone, > I received this press release from Celebrity and thought it would be > of interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The > Caribbean’ Series > MIAMI, Sept. 28 > Celebrity Cruises and Bon Appetit magazine are bringing Caribbean > spice to the high seas in 2005. For the second year, the two > organizations will present the "Savor the Caribbean" series, pairing > some of the nation’s hottest chefs with one of the industry’s > highest-ranked ships, Celebrity’s Millennium, on a special series of > seven-night cruises. > This distinct culinary experience is a rare opportunity for guests to > discover secrets from the kitchens of some of the top chefs with a > noted Caribbean flair. The celebrated chefs include: > Allen Susser, whose namesake restaurant "Chef Allen’s," has been > hailed the best restaurant south of New York. Susser also was named > Best Chef in the Southeast by the James Beard Foundation. > Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has > been astonishing palates for more than 20 years. Her restaurant was > recently named "one of the best new restaurants in America" by Esquire > magazine. > Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." > Haas, a constant in Miami’s dining scene for more than 15 years, has > been involved with such venues as "China Grill Cafe," "Red Square" and > "Baleen." > Cindy Hutson, who has developed her own culinary style, "Cuisine of > the Sun," featuring creative combinations of fish, fruit, vegetables > and traditional tropical seasonings. Her delightful entrees can be > found at her restaurant, "Ortanique on the Mile." > Mark Militello, who has been credited for putting South Florida on the > culinary map. Chef Militello has been serving up his distinctive > cuisine since 1988 and now has four "Mark’s" restaurants in South > Florida. > Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best > and freshest ingredients from Mediterranean, tropical, "Southern > Comfort," Southwestern and Oriental market baskets, and then combining > them with the local bounty of spices, fruits, vegetables and seafood. > Jessica Harris, who is a culinary historian and author of eight > acclaimed cookbooks, including her latest, "On the Side," coming out > this fall. > Onboard Millennium, guests can participate in demonstrations by the > featured chef, daily culinary activities, Caribbean-themed deck > parties and Bacardi rum tastings and lectures. They also will receive > a keepsake recipe booklet from Bon Appetit. > Additionally, guests can book shore excursions offering the rare > opportunity to take cooking lessons capped with specially prepared > meals made by some of the islands’ most famous chefs. In Nassau, > guests will have the chance to work with Chef Elijah Bowe of the > Graycliff Restaurant and learn how to prepare a typical Bahamian lunch > of conch chowder, lobster salad and apple crumble. > While in St. Thomas, guests can join a cooking class with Chef Brian > Katz, named Best Chef in the Virgin Islands in 2004, at his > 215-year-old plantation- turned-restaurant. There, guests will > experience a tantalizing pairing of Caribbean rums and local fare. > Shore excursions can be purchased online up to 10 days prior to > sailing, as well as onboard, if space remains available. > The "Savor the Caribbean" series will take place onboard Celebrity’s > Millennium from February 6 through March 27, 2005. Departing from Ft. > Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican > Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and > Nassau, Bahamas. > Celebrity Cruises is the industry’s highest-rated premium cruise brand > with a taste of luxury. The cruise line has 10 ships in its fleet, > which is the youngest of any major line. Celebrity sails in Alaska, > Bermuda, California, the Caribbean, Europe, the Galapagos Islands, > Hawaii, the Mexican Riviera, the Panama Canal and South America. For > more information about Celebrity Cruises’ "Savor the Caribbean" > itineraries, call your travel agent. > Bon Appetit magazine, a Conde Nast publication, has served as > America’s foremost food and entertaining magazine for over four > decades. With nearly six million readers, it is the most widely read > magazine of its kind in the world.
Response:
Hi Everyone, I received this press release from Celebrity and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The Caribbean’ Series MIAMI, Sept. 28 Celebrity Cruises and Bon Appetit magazine are bringing Caribbean spice to the high seas in 2005. For the second year, the two organizations will present the "Savor the Caribbean" series, pairing some of the nation’s hottest chefs with one of the industry’s highest-ranked ships, Celebrity’s Millennium, on a special series of seven-night cruises. This distinct culinary experience is a rare opportunity for guests to discover secrets from the kitchens of some of the top chefs with a noted Caribbean flair. The celebrated chefs include: Allen Susser, whose namesake restaurant "Chef Allen’s," has been hailed the best restaurant south of New York. Susser also was named Best Chef in the Southeast by the James Beard Foundation. Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has been astonishing palates for more than 20 years. Her restaurant was recently named "one of the best new restaurants in America" by Esquire magazine. Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." Haas, a constant in Miami’s dining scene for more than 15 years, has been involved with such venues as "China Grill Cafe," "Red Square" and "Baleen." Cindy Hutson, who has developed her own culinary style, "Cuisine of the Sun," featuring creative combinations of fish, fruit, vegetables and traditional tropical seasonings. Her delightful entrees can be found at her restaurant, "Ortanique on the Mile." Mark Militello, who has been credited for putting South Florida on the culinary map. Chef Militello has been serving up his distinctive cuisine since 1988 and now has four "Mark’s" restaurants in South Florida. Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best and freshest ingredients from Mediterranean, tropical, "Southern Comfort," Southwestern and Oriental market baskets, and then combining them with the local bounty of spices, fruits, vegetables and seafood. Jessica Harris, who is a culinary historian and author of eight acclaimed cookbooks, including her latest, "On the Side," coming out this fall. Onboard Millennium, guests can participate in demonstrations by the featured chef, daily culinary activities, Caribbean-themed deck parties and Bacardi rum tastings and lectures. They also will receive a keepsake recipe booklet from Bon Appetit. Additionally, guests can book shore excursions offering the rare opportunity to take cooking lessons capped with specially prepared meals made by some of the islands’ most famous chefs. In Nassau, guests will have the chance to work with Chef Elijah Bowe of the Graycliff Restaurant and learn how to prepare a typical Bahamian lunch of conch chowder, lobster salad and apple crumble. While in St. Thomas, guests can join a cooking class with Chef Brian Katz, named Best Chef in the Virgin Islands in 2004, at his 215-year-old plantation- turned-restaurant. There, guests will experience a tantalizing pairing of Caribbean rums and local fare. Shore excursions can be purchased online up to 10 days prior to sailing, as well as onboard, if space remains available. The "Savor the Caribbean" series will take place onboard Celebrity’s Millennium from February 6 through March 27, 2005. Departing from Ft. Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and Nassau, Bahamas. Celebrity Cruises is the industry’s highest-rated premium cruise brand with a taste of luxury. The cruise line has 10 ships in its fleet, which is the youngest of any major line. Celebrity sails in Alaska, Bermuda, California, the Caribbean, Europe, the Galapagos Islands, Hawaii, the Mexican Riviera, the Panama Canal and South America. For more information about Celebrity Cruises’ "Savor the Caribbean" itineraries, call your travel agent. Bon Appetit magazine, a Conde Nast publication, has served as America’s foremost food and entertaining magazine for over four decades. With nearly six million readers, it is the most widely read magazine of its kind in the world.
Response:
Now, this makes sense and fits into Celebrity’s style of cruising. Ben S. – Hide quoted text — Show quoted text – > Hi Everyone, > I received this press release from Celebrity and thought it would be > of interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The > Caribbean’ Series > MIAMI, Sept. 28 > Celebrity Cruises and Bon Appetit magazine are bringing Caribbean > spice to the high seas in 2005. For the second year, the two > organizations will present the "Savor the Caribbean" series, pairing > some of the nation’s hottest chefs with one of the industry’s > highest-ranked ships, Celebrity’s Millennium, on a special series of > seven-night cruises. > This distinct culinary experience is a rare opportunity for guests to > discover secrets from the kitchens of some of the top chefs with a > noted Caribbean flair. The celebrated chefs include: > Allen Susser, whose namesake restaurant "Chef Allen’s," has been > hailed the best restaurant south of New York. Susser also was named > Best Chef in the Southeast by the James Beard Foundation. > Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has > been astonishing palates for more than 20 years. Her restaurant was > recently named "one of the best new restaurants in America" by Esquire > magazine. > Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." > Haas, a constant in Miami’s dining scene for more than 15 years, has > been involved with such venues as "China Grill Cafe," "Red Square" and > "Baleen." > Cindy Hutson, who has developed her own culinary style, "Cuisine of > the Sun," featuring creative combinations of fish, fruit, vegetables > and traditional tropical seasonings. Her delightful entrees can be > found at her restaurant, "Ortanique on the Mile." > Mark Militello, who has been credited for putting South Florida on the > culinary map. Chef Militello has been serving up his distinctive > cuisine since 1988 and now has four "Mark’s" restaurants in South > Florida. > Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best > and freshest ingredients from Mediterranean, tropical, "Southern > Comfort," Southwestern and Oriental market baskets, and then combining > them with the local bounty of spices, fruits, vegetables and seafood. > Jessica Harris, who is a culinary historian and author of eight > acclaimed cookbooks, including her latest, "On the Side," coming out > this fall. > Onboard Millennium, guests can participate in demonstrations by the > featured chef, daily culinary activities, Caribbean-themed deck > parties and Bacardi rum tastings and lectures. They also will receive > a keepsake recipe booklet from Bon Appetit. > Additionally, guests can book shore excursions offering the rare > opportunity to take cooking lessons capped with specially prepared > meals made by some of the islands’ most famous chefs. In Nassau, > guests will have the chance to work with Chef Elijah Bowe of the > Graycliff Restaurant and learn how to prepare a typical Bahamian lunch > of conch chowder, lobster salad and apple crumble. > While in St. Thomas, guests can join a cooking class with Chef Brian > Katz, named Best Chef in the Virgin Islands in 2004, at his > 215-year-old plantation- turned-restaurant. There, guests will > experience a tantalizing pairing of Caribbean rums and local fare. > Shore excursions can be purchased online up to 10 days prior to > sailing, as well as onboard, if space remains available. > The "Savor the Caribbean" series will take place onboard Celebrity’s > Millennium from February 6 through March 27, 2005. Departing from Ft. > Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican > Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and > Nassau, Bahamas. > Celebrity Cruises is the industry’s highest-rated premium cruise brand > with a taste of luxury. The cruise line has 10 ships in its fleet, > which is the youngest of any major line. Celebrity sails in Alaska, > Bermuda, California, the Caribbean, Europe, the Galapagos Islands, > Hawaii, the Mexican Riviera, the Panama Canal and South America. For > more information about Celebrity Cruises’ "Savor the Caribbean" > itineraries, call your travel agent. > Bon Appetit magazine, a Conde Nast publication, has served as > America’s foremost food and entertaining magazine for over four > decades. With nearly six million readers, it is the most widely read > magazine of its kind in the world.
Response:
Question:
How many times have you had a hard day at work, going home exhausted and hungry, you’re hankering for some chili while you’re on the way, yet there is no already prepared homemade chili waiting for you. You’re so hungry and tired, you don’t want to cook up a batch of homemade chili since it takes quite awhile to prepare, so you open up some can of processed chili thinking all you have to do it heat it up as well as jazz it up with some additional seasonings. But to your amazement, no matter how much spice or how many spices you use, that smell and taste of the smell of canned dog food is still there in your pot of chili. I’ve tried Hormel canned chili, added garlic and onion powder, some oregano, some cumin, even some additional roasted ground chili peppers, several hot sauces, tequlia, pinch of coriander, some dried cilantro, worchestershire sauce, etc. And YUCK! That taste of the smell of dog food is still in there. Tried Armour, Austex, Wolf canned chili – same result! That same taste of the smell of dog food still exists no matter how I try to jazz it up in any of those brands. So, does ANYONE know of a brand of canned chili that actually tastes like human food to begin with? Sure, it’s processed food, but sometimes I simply don’t care. Anyone? Mr. Electron likes to prepare homemade chili but it’s not we like it every day and want some always on hand, even in the freezer. Usually when cooking the homemade stuff, it only lasts about 3 days anyway before it’s all gone.
Response:
> So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
Canned stuff doesn’t cut it with me either. Check what’s available in the frozen meat section. I like "Cincinnati-style" that has a bit of cinnamon and nutmeg and in the mid-East USA my favorite frozen brand is SkyLine – it’s not as good as the GoldStar or SkyLine restaurants but is pretty close. — Steve (Reply address has been changed to protect the innocent)
Response:
: So, does ANYONE know of a brand of canned chili : that actually tastes like human food to begin with? : Sure, it’s processed food, but sometimes I simply : don’t care. Anyone? None of the canned chilis are all that good – have you trie "Ellis" canned chili?
Response:
Well….the reason most any canned chili tastes the same…is because they cut corners and use fillers, etc. There are preservatives….textured vegetable protein…msg….lots of crap. I have found a couple that are not too horrible…with a little help, of course. Chili Man, "lean" is pretty good, but heavy on the beans. Hey….you don’t expect extra lean beef in there, do you? Nah…they just add more beans to replace the meat & fat. Typically, I’ll open a can of that, and add some Mrs. Renfro’s Habenero Salsa. Then, throw some shredded cheddar on top. Not too bad….for canned crap. There’s a regional brand (Illinois) called Ray’s Chili that isn’t too bad…but again, lots of beans and not much meat. Don’t get me wrong…I like beans in my chili…but did you know that the first chili recipes did not include beans? One of the very first known recipes called for beef, chili powder and water. That’s it. Not even any tomato sauce. I prefer it without tomatoes…but my kids won’t eat it, unless I throw a little in… Mike – Hide quoted text — Show quoted text –
Response:
My recipe for canned chili: 1 can Alpo Ground Beef’n’ Gravy 2 cans red kidney beans 1 clove garlic 1 onion 2Tblsp. Chili powder 1 pinch oregano Sautee onion, garlic and oregano until the onion gets clear. Add the remaining ingredients simmer for 20 min and Voila! real homemade Hormel style chili! Tubeguru Gormet Chef
– Hide quoted text — Show quoted text -> How many times have you had a hard day at work, > going home exhausted and hungry, you’re hankering > for some chili while you’re on the way, yet there is no > already prepared homemade chili waiting for you. > You’re so hungry and tired, you don’t want to cook > up a batch of homemade chili since it takes quite > awhile to prepare, so you open up some can of > processed chili thinking all you have to do it heat > it up as well as jazz it up with some additional > seasonings. But to your amazement, no matter > how much spice or how many spices you use, > that smell and taste of the smell of canned > dog food is still there in your pot of chili. > I’ve tried Hormel canned chili, added garlic and onion > powder, some oregano, some cumin, even some > additional roasted ground chili peppers, several > hot sauces, tequlia, pinch of coriander, some > dried cilantro, worchestershire sauce, etc. > And YUCK! That taste of the smell of dog food > is still in there. > Tried Armour, Austex, Wolf canned chili – same result! > That same taste of the smell of dog food still exists no matter > how I try to jazz it up in any of those brands. > So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
Response:
– Hide quoted text — Show quoted text -> My recipe for canned chili: > 1 can Alpo Ground Beef’n’ Gravy > 2 cans red kidney beans > 1 clove garlic > 1 onion > 2Tblsp. Chili powder > 1 pinch oregano > Sautee onion, garlic and oregano until the onion gets clear. Add the > remaining ingredients simmer for 20 min > and Voila! real homemade Hormel style chili! > Tubeguru > Gormet Chef > How many times have you had a hard day at work, > going home exhausted and hungry, you’re hankering > for some chili while you’re on the way, yet there is no > already prepared homemade chili waiting for you. > You’re so hungry and tired, you don’t want to cook > up a batch of homemade chili since it takes quite > awhile to prepare, so you open up some can of > processed chili thinking all you have to do it heat > it up as well as jazz it up with some additional > seasonings. But to your amazement, no matter > how much spice or how many spices you use, > that smell and taste of the smell of canned > dog food is still there in your pot of chili. > I’ve tried Hormel canned chili, added garlic and onion > powder, some oregano, some cumin, even some > additional roasted ground chili peppers, several > hot sauces, tequlia, pinch of coriander, some > dried cilantro, worchestershire sauce, etc. > And YUCK! That taste of the smell of dog food > is still in there. > Tried Armour, Austex, Wolf canned chili – same result! > That same taste of the smell of dog food still exists no matter > how I try to jazz it up in any of those brands. > So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
ROTFLMAO! While on the subject, Trader Joe’s comes to mind. Typically good quality products for reasonable cost. Ususally too good for the pooch. If you’ve got one, look in the freezer section. Let us know if you find something. Phil
Response:
Forget it, you’ll never be happy. It’s tough, to nigh impossible, to do a small batch of chili any way! Get you a big cast iron pot and go to town. When it’s done divide it up and freeze it in zip locks. A little microwave defrost and a quick flame under the pot and there is the real thing. I over lap batches for fun. Try poaching an egg or two in chili for breakfast. It’s how I made it through today! Chris – Hide quoted text — Show quoted text – > How many times have you had a hard day at work, > going home exhausted and hungry, you’re hankering > for some chili while you’re on the way, yet there is no > already prepared homemade chili waiting for you. > You’re so hungry and tired, you don’t want to cook > up a batch of homemade chili since it takes quite > awhile to prepare, so you open up some can of > processed chili thinking all you have to do it heat > it up as well as jazz it up with some additional > seasonings. But to your amazement, no matter > how much spice or how many spices you use, > that smell and taste of the smell of canned > dog food is still there in your pot of chili. > I’ve tried Hormel canned chili, added garlic and onion > powder, some oregano, some cumin, even some > additional roasted ground chili peppers, several > hot sauces, tequlia, pinch of coriander, some > dried cilantro, worchestershire sauce, etc. > And YUCK! That taste of the smell of dog food > is still in there. > Tried Armour, Austex, Wolf canned chili – same result! > That same taste of the smell of dog food still exists no matter > how I try to jazz it up in any of those brands. > So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
Response:
> : So, does ANYONE know of a brand of canned chili > : that actually tastes like human food to begin with? > : Sure, it’s processed food, but sometimes I simply > : don’t care. Anyone? > None of the canned chilis are all that good – have you > trie "Ellis" canned chili?
Skyline Chili is now available in cans. It’s a Cincinnati style with a hint of cinnamon. http://www.skylinechili.com/ DA
Response:
- Hide quoted text — Show quoted text – >How many times have you had a hard day at work, >going home exhausted and hungry, you’re hankering >for some chili while you’re on the way, yet there is no >already prepared homemade chili waiting for you. >You’re so hungry and tired, you don’t want to cook >up a batch of homemade chili since it takes quite >awhile to prepare, so you open up some can of >processed chili thinking all you have to do it heat >it up as well as jazz it up with some additional >seasonings. But to your amazement, no matter >how much spice or how many spices you use, >that smell and taste of the smell of canned >dog food is still there in your pot of chili. >I’ve tried Hormel canned chili, added garlic and onion >powder, some oregano, some cumin, even some >additional roasted ground chili peppers, several >hot sauces, tequlia, pinch of coriander, some >dried cilantro, worchestershire sauce, etc. >And YUCK! That taste of the smell of dog food >is still in there. >Tried Armour, Austex, Wolf canned chili – same result! >That same taste of the smell of dog food still exists no matter >how I try to jazz it up in any of those brands. >So, does ANYONE know of a brand of canned chili >that actually tastes like human food to begin with? >Sure, it’s processed food, but sometimes I simply >don’t care. Anyone? >Mr. Electron likes to prepare homemade chili but >it’s not we like it every day and want some always >on hand, even in the freezer. Usually when cooking >the homemade stuff, it only lasts about 3 days anyway >before it’s all gone.
Look for Gold Star Chili. Doubt if you’ll find it anywhere down here, but it’s worth a try. In Cincinnati, there are Chili Dog places galore, and Gold Star is one that has actually put theirs out in supermarkets. Skyline is one of the more popular chili dog places, but last I heard, they didn’t have their product in supermarkets. Coneys are big in Ohio, A lot of Cincinnati residents actually think they had the original Coney Island. Kinda funny, actually … trying to tell them about Coney Island, NY. Lostpup198 "The human race divides itself politically into those who want to be controlled, and those who have no such desire." — Robert A. Heinlein (1907-1988)
Response:
> My recipe for canned chili: > 1 can Alpo Ground Beef’n’ Gravy > 2 cans red kidney beans > 1 clove garlic > 1 onion > 2Tblsp. Chili powder > 1 pinch oregano > Sautee onion, garlic and oregano until the onion gets clear. Add the > remaining ingredients simmer for 20 min > and Voila! real homemade Hormel style chili! > Tubeguru > Gormet Chef
I’ll bite… figuratively. 
Response:
How is it that Mr. Electron knows what dog food tastes like? Are there any resteraunts on your route home from work? Perhaps one of them makes an acceptable chili? Call ahead before you leave work and pick it up on the way home. Maybe the joint will have a really cute over-sexed waitress and after you’ve become a regular customer you may find that she would like to party naked with you and Mrs. Electron…hey, stranger things have happened! Good luck on your chili quest. ERic
– Hide quoted text — Show quoted text -> How many times have you had a hard day at work, > going home exhausted and hungry, you’re hankering > for some chili while you’re on the way, yet there is no > already prepared homemade chili waiting for you. > You’re so hungry and tired, you don’t want to cook > up a batch of homemade chili since it takes quite > awhile to prepare, so you open up some can of > processed chili thinking all you have to do it heat > it up as well as jazz it up with some additional > seasonings. But to your amazement, no matter > how much spice or how many spices you use, > that smell and taste of the smell of canned > dog food is still there in your pot of chili. > I’ve tried Hormel canned chili, added garlic and onion > powder, some oregano, some cumin, even some > additional roasted ground chili peppers, several > hot sauces, tequlia, pinch of coriander, some > dried cilantro, worchestershire sauce, etc. > And YUCK! That taste of the smell of dog food > is still in there. > Tried Armour, Austex, Wolf canned chili – same result! > That same taste of the smell of dog food still exists no matter > how I try to jazz it up in any of those brands. > So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
Response:
>How is it that Mr. Electron knows what dog food tastes like? >Are there any resteraunts on your route home from work?
This is New Orleans … restaurants are third only to bars and hotels. > Perhaps one of them >makes an acceptable chili?
Chili’s not real big in New Orleans … > Call ahead before you leave work and pick it up >on the way home. Maybe the joint will have a really cute over-sexed >waitress
There’s a lot of those down here. > and after you’ve become a regular customer
After you’ve become a regular customer, she’ll probably be gone. Restaurants have a pretty high turn around on waitresses, since most of them are not from here in the first place. Kinda like a lot of the tourist towns I’ve been to … alot of people just came down and stayed. > you may find that she >would like to party naked with you and Mrs. Electron…hey, stranger things >have happened!
You ever been to New Orleans? There are a lot of strange thngs that happen down here. >Good luck on your chili quest. >ERic
Probably going to have to go out of town to complete that quest. Or order over the internet. Lostpup198 "The human race divides itself politically into those who want to be controlled, and those who have no such desire." — Robert A. Heinlein (1907-1988)
Response:
- Hide quoted text — Show quoted text -> So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone. >Canned stuff doesn’t cut it with me either. Check what’s available in the >frozen meat section. I like "Cincinnati-style" that has a bit of cinnamon >and nutmeg and in the mid-East USA my favorite frozen brand is SkyLine – >it’s not as good as the GoldStar or SkyLine restaurants but is pretty close.
Would there be some Balkan influence there? The Turks, Yugos, et al do some interesting things with cinnamon, cumin and the like. >– >Steve >(Reply address has been changed to protect the innocent)
"Look out for the other guy? I *am* the other guy."
Response:
> How is it that Mr. Electron knows what dog food tastes like?
If you reread carefully, you’ll notice Mr. Electron never said he knows what dog food tastes like. What he said was,"…that smell and taste of the smell of canned dog food is still there in your pot of chili." – Hide quoted text — Show quoted text -> Are there any resteraunts on your route home from work? Perhaps one of them > makes an acceptable chili? Call ahead before you leave work and pick it up > on the way home. Maybe the joint will have a really cute over-sexed > waitress and after you’ve become a regular customer you may find that she > would like to party naked with you and Mrs. Electron…hey, stranger things > have happened! > Good luck on your chili quest. > ERic > How many times have you had a hard day at work, > going home exhausted and hungry, you’re hankering > for some chili while you’re on the way, yet there is no > already prepared homemade chili waiting for you. > You’re so hungry and tired, you don’t want to cook > up a batch of homemade chili since it takes quite > awhile to prepare, so you open up some can of > processed chili thinking all you have to do it heat > it up as well as jazz it up with some additional > seasonings. But to your amazement, no matter > how much spice or how many spices you use, > that smell and taste of the smell of canned > dog food is still there in your pot of chili. > I’ve tried Hormel canned chili, added garlic and onion > powder, some oregano, some cumin, even some > additional roasted ground chili peppers, several > hot sauces, tequlia, pinch of coriander, some > dried cilantro, worchestershire sauce, etc. > And YUCK! That taste of the smell of dog food > is still in there. > Tried Armour, Austex, Wolf canned chili – same result! > That same taste of the smell of dog food still exists no matter > how I try to jazz it up in any of those brands. > So, does ANYONE know of a brand of canned chili > that actually tastes like human food to begin with? > Sure, it’s processed food, but sometimes I simply > don’t care. Anyone? > Mr. Electron likes to prepare homemade chili but > it’s not we like it every day and want some always > on hand, even in the freezer. Usually when cooking > the homemade stuff, it only lasts about 3 days anyway > before it’s all gone.
Response:
Question:
FYI, I read a really good book recently called "Coping with Prednisone". It was written by a woman who had to undergo long term pred. treatment and her sister, a pediatric nephrologist. It not only talks about strategies for coping with the mood swings, but it also talks about a diet. Of course, many of the items are big no no’s for IBD’ers but some would be very helpful. Good luck on reaching your goal! mgbio – Hide quoted text — Show quoted text – > My wife and I are rejoining Weight Watchers later this week. We used their > program before and were able to make it to goal. We fell off the program > when I was diagnosed with UC. Due to stress and prednisone, I have gain > most of mine back. > Rod >I think weight watchers is probably the easiest and safest diet to follow. > That, along with exercise, should help you reach your goal. >Good luck! >:) mgbio >>Hi all, >>I was just wondering if anyone can give me advice on losing weight after >>being on Pred for over a year. I am increasing my activity…walking > and >>swimming only, because I have a HUGE incisional hernia. I can’t eat > lettuce >>or any vegetables. I can eat most kinds of fruit in moderation. I can >>drink most fruit and veggie juices in moderation. I don’t have any > problems >>with proteins, including meat and nuts. Any suggestions? >>Ann
Response:
Other than changing "most" to some, William has posted some good links. Mike – Hide quoted text — Show quoted text – >Ann– >A number of prominent gastroenterologists–including Sonia Friedman, an >instructor at the Harvard Medical School–recommend to their patients the >diet recommended in the book "Breaking the Vicious Cycle." The diet seems to >help most of the people who try it–not all of them, alas–enough to warrant >your taking a look at it to see it if it might benefit you. The book is >available from amazon.com if you’re interested. > If you would like to learn more about the diet before committing yourself >to buying the book, you might check out the following Web links: >http://www.breakingtheviciouscycle.info/ >http://www.breakingtheviciouscycle.org/ >http://www.scdiet.org/ >http://www.scdiet.org/2recipes/indexa.html > I hope this path proves helpful for you. Good luck. > Hi all, > I was just wondering if anyone can give me advice on losing weight after > being on Pred for over a year. I am increasing my activity…walking and > swimming only, because I have a HUGE incisional hernia. I can’t eat >lettuce > or any vegetables. I can eat most kinds of fruit in moderation. I can > drink most fruit and veggie juices in moderation. I don’t have any >problems > with proteins, including meat and nuts. Any suggestions? > Ann
An education teaches you that you don’t know everything. Intelligence means you know where to find the information you are lacking. mgbio
Response:
Ann– A number of prominent gastroenterologists–including Sonia Friedman, an instructor at the Harvard Medical School–recommend to their patients the diet recommended in the book "Breaking the Vicious Cycle." The diet seems to help most of the people who try it–not all of them, alas–enough to warrant your taking a look at it to see it if it might benefit you. The book is available from amazon.com if you’re interested. If you would like to learn more about the diet before committing yourself to buying the book, you might check out the following Web links: http://www.breakingtheviciouscycle.info/ http://www.breakingtheviciouscycle.org/ http://www.scdiet.org/ http://www.scdiet.org/2recipes/indexa.html I hope this path proves helpful for you. Good luck.
– Hide quoted text — Show quoted text -> Hi all, > I was just wondering if anyone can give me advice on losing weight after > being on Pred for over a year. I am increasing my activity…walking and > swimming only, because I have a HUGE incisional hernia. I can’t eat lettuce > or any vegetables. I can eat most kinds of fruit in moderation. I can > drink most fruit and veggie juices in moderation. I don’t have any problems > with proteins, including meat and nuts. Any suggestions? > Ann
Response:
I’ve not been on pred in many years, but have always fought the weight thing. I have been doing Curves for exercise (a combination of aerobics and weight training, but for women only). I also walk alot. I have been doing Sugar Busters for food intake. The Sugar Busters isn’t too hard, once you get over not eating white potatoes, white rice, white pasta. I have substituted sweet potatoes, brown and wild rice, and whole grain pasta. I never eat white bread (I have eaten whole grain breads for years and years). I read labels carefully, and use whole fruit rather than jam, sugar free peanut butter, etc. The theory is that these foods have a lower glycemic index. It has been a slow road to travel, but it seems to be working bit by bit. It certainly has given me more stamina, my blood pressure is better than it has been in years, my cholesterol, glucose, etc. numbers are all normal (in a family which runs to diabetes) and my joint pain is lessened. In fact, I recently didn’t exercise for a 10 day span due to an injury, and I noticed the joint stiffness coming back after just a few days of inactivity. A few workouts and I felt much better quickly. – Hide quoted text — Show quoted text – >My wife and I are rejoining Weight Watchers later this week. We used their >program before and were able to make it to goal. We fell off the program >when I was diagnosed with UC. Due to stress and prednisone, I have gain >most of mine back. >Rod > I think weight watchers is probably the easiest and safest diet to follow. >That, along with exercise, should help you reach your goal. > Good luck! > mgbio > > Hi all, > > I was just wondering if anyone can give me advice on losing weight after > > being on Pred for over a year. I am increasing my activity…walking >and > > swimming only, because I have a HUGE incisional hernia. I can’t eat >lettuce > > or any vegetables. I can eat most kinds of fruit in moderation. I can > > drink most fruit and veggie juices in moderation. I don’t have any >problems > > with proteins, including meat and nuts. Any suggestions? > > Ann
Response:
Hi all, I was just wondering if anyone can give me advice on losing weight after being on Pred for over a year. I am increasing my activity…walking and swimming only, because I have a HUGE incisional hernia. I can’t eat lettuce or any vegetables. I can eat most kinds of fruit in moderation. I can drink most fruit and veggie juices in moderation. I don’t have any problems with proteins, including meat and nuts. Any suggestions? Ann
Response:
You can try cutting out simple carbs, like white bread, white potatoes, etc. Debs – Hide quoted text — Show quoted text – >Hi all, >I was just wondering if anyone can give me advice on losing weight after >being on Pred for over a year. I am increasing my activity…walking and >swimming only, because I have a HUGE incisional hernia. I can’t eat lettuce >or any vegetables. I can eat most kinds of fruit in moderation. I can >drink most fruit and veggie juices in moderation. I don’t have any problems >with proteins, including meat and nuts. Any suggestions? >Ann
Response:
I think weight watchers is probably the easiest and safest diet to follow. That, along with exercise, should help you reach your goal. Good luck! mgbio – Hide quoted text — Show quoted text – > Hi all, > I was just wondering if anyone can give me advice on losing weight after > being on Pred for over a year. I am increasing my activity…walking and > swimming only, because I have a HUGE incisional hernia. I can’t eat lettuce > or any vegetables. I can eat most kinds of fruit in moderation. I can > drink most fruit and veggie juices in moderation. I don’t have any problems > with proteins, including meat and nuts. Any suggestions? > Ann
Response:
My wife and I are rejoining Weight Watchers later this week. We used their program before and were able to make it to goal. We fell off the program when I was diagnosed with UC. Due to stress and prednisone, I have gain most of mine back. Rod
> I think weight watchers is probably the easiest and safest diet to follow.
That, along with exercise, should help you reach your goal. – Hide quoted text — Show quoted text -> Good luck! > mgbio > Hi all, > I was just wondering if anyone can give me advice on losing weight after > being on Pred for over a year. I am increasing my activity…walking and > swimming only, because I have a HUGE incisional hernia. I can’t eat lettuce > or any vegetables. I can eat most kinds of fruit in moderation. I can > drink most fruit and veggie juices in moderation. I don’t have any problems > with proteins, including meat and nuts. Any suggestions? > Ann
Response:
Question:
- Hide quoted text — Show quoted text – > Hi Folks, > I know that the subject of weight gain with Prednisone has been round and > round – although new people are joining the group all the time. My question > is: can any dose of Prednisone cause weight gain? Or am I just getting > lazy and old. > A bit of my history: I was diagnosed with CD back in 1978 and had a > resection. But now that I know the symptoms (very well), I’m sure that I > had it in the ’60’s in high school and college. I had a really bad flare up > the summer of 2002. It was at that time that I was put with a good > Gastroenterologist at Kaiser. He put me on Pred, Pentasa, and 6-MP. We’ve > lowered the 6-MP a bit (to 75 mg a day now), kept the Pentasa dosage (4 > grams a day), and now I’m down to 2.5 mg of Pred a day. Started at a high > dose, of course, and stayed for a while – but tapered down. So my question > is – can any amount of Prednisone, for over a year, put the weight on and > keep it on? Even with exercise and watching my diet better. Since I have > many strictures, I just can’t eat most "whole" foods. They just don’t go > through. So I was eating what I call "floppy food" – mostly dough, > starches, soft stuff. But now I’m using our VitaMix (not a commercial), > which we’d had for years, but I just wasn’t following the recipes. I was > afraid of the produce aisle. But now I’m grinding the hell out of those > fruits and vegetables, and I’m able to "eat" or rather "drink" my fruits and > veggies now. So, in other words, I’m eating better, exercising, but still > not losing weight. Prednisone? Pentasa? Or not exercising as much as I > think I am? > Thanks. > Good – or better – health to all. > -David
hi david wow can i relate to this..like u ..was dx..around 78 with uc then 81 with cd..and probably had it for years…i always gain a ton on pred..the larger the amount of pred..the more i gain..and then i have to be totally off the pred before the weight even starts to come off..like u ..when the gut is sore..soft, gushy adn fattening stuff is all that feels good(cept for bananas..i can live on bananas..i should start a fad diet and make a million lol)..now i am eating salads again..am on asacol which is similar to pentasa..and also 6mp and also flagyl..and i walk almost every day..a mile now..will do more as i am feeling better..prednisone makes u retain fluids..so thats part of it…i doubt its the pentasa…and pred knocks out your adrenal system so u arent exercising as much cos u dont feel like it..i have to force myself to walk even that one mile…especially as its getting colder out.. have only lost a tiny bit of what i gained this last time on pred..in my personal experience it takes 2 months to lose the weight for every one month on pred..and u can only coundt when u are totally off of it…i was on for 5 months…next year this time i should be back to where i was(but then i was losing weight from the LAST pred..)..i am never gonna be a size 8 again..thats for sure take care..feel better..get some bigger clothes..its not like you are heavy cos u are a pig or something..this is medical and its important to feel as if u look good..and clothes help me..i dont spend much..but i have a couple of pred wardrobes for my flares..including a couple of dressy things so i can go out places…and the rest of my clothes are "expandable’ to a point.. annie
Response:
David, Man do I know how you feel. The last doctor that I saw just couldn’t understand why I couldn’t eat fruits and veggies and thought that I was just slovenly, having gained a lot of weight from a year of pred….I am still on a very low dose now. He didn’t even listen to the fact that I got at least two hours of walking, five days a week. I actually eat a lot less than anyone that I know….the problem is that the only foods that I can eat are proteins and starches…and very rarely some fruit. At this point I can’t really tolerate any veggies. I really want to get into a vigorous exercise routine, but I unfortunately have an incisional hernia that is the size of a large grapefruit and anytime I overdo it, I end up in extreme pain. *sigh* *HUGS* Ann
– Hide quoted text — Show quoted text -> Hi Folks, > I know that the subject of weight gain with Prednisone has been round and > round – although new people are joining the group all the time. My question > is: can any dose of Prednisone cause weight gain? Or am I just getting > lazy and old. > A bit of my history: I was diagnosed with CD back in 1978 and had a > resection. But now that I know the symptoms (very well), I’m sure that I > had it in the ’60’s in high school and college. I had a really bad flare up > the summer of 2002. It was at that time that I was put with a good > Gastroenterologist at Kaiser. He put me on Pred, Pentasa, and 6-MP. We’ve > lowered the 6-MP a bit (to 75 mg a day now), kept the Pentasa dosage (4 > grams a day), and now I’m down to 2.5 mg of Pred a day. Started at a high > dose, of course, and stayed for a while – but tapered down. So my question > is – can any amount of Prednisone, for over a year, put the weight on and > keep it on? Even with exercise and watching my diet better. Since I have > many strictures, I just can’t eat most "whole" foods. They just don’t go > through. So I was eating what I call "floppy food" – mostly dough, > starches, soft stuff. But now I’m using our VitaMix (not a commercial), > which we’d had for years, but I just wasn’t following the recipes. I was > afraid of the produce aisle. But now I’m grinding the hell out of those > fruits and vegetables, and I’m able to "eat" or rather "drink" my fruits and > veggies now. So, in other words, I’m eating better, exercising, but still > not losing weight. Prednisone? Pentasa? Or not exercising as much as I > think I am? > Thanks. > Good – or better – health to all. > -David
Response:
in my personal experience, it is a factor of amount and time. especially time. these short dose, med-paks and iv steriods, basically one high quick dose does not do much in the way of weight gain. it takes time, like anything else. jeff
– Hide quoted text — Show quoted text -> Hi Folks, > I know that the subject of weight gain with Prednisone has been round and > round – although new people are joining the group all the time. My question > is: can any dose of Prednisone cause weight gain? Or am I just getting > lazy and old. > A bit of my history: I was diagnosed with CD back in 1978 and had a > resection. But now that I know the symptoms (very well), I’m sure that I > had it in the ’60’s in high school and college. I had a really bad flare up > the summer of 2002. It was at that time that I was put with a good > Gastroenterologist at Kaiser. He put me on Pred, Pentasa, and 6-MP. We’ve > lowered the 6-MP a bit (to 75 mg a day now), kept the Pentasa dosage (4 > grams a day), and now I’m down to 2.5 mg of Pred a day. Started at a high > dose, of course, and stayed for a while – but tapered down. So my question > is – can any amount of Prednisone, for over a year, put the weight on and > keep it on? Even with exercise and watching my diet better. Since I have > many strictures, I just can’t eat most "whole" foods. They just don’t go > through. So I was eating what I call "floppy food" – mostly dough, > starches, soft stuff. But now I’m using our VitaMix (not a commercial), > which we’d had for years, but I just wasn’t following the recipes. I was > afraid of the produce aisle. But now I’m grinding the hell out of those > fruits and vegetables, and I’m able to "eat" or rather "drink" my fruits and > veggies now. So, in other words, I’m eating better, exercising, but still > not losing weight. Prednisone? Pentasa? Or not exercising as much as I > think I am? > Thanks. > Good – or better – health to all. > -David
Response:
Hi Folks, I know that the subject of weight gain with Prednisone has been round and round – although new people are joining the group all the time. My question is: can any dose of Prednisone cause weight gain? Or am I just getting lazy and old. A bit of my history: I was diagnosed with CD back in 1978 and had a resection. But now that I know the symptoms (very well), I’m sure that I had it in the ’60’s in high school and college. I had a really bad flare up the summer of 2002. It was at that time that I was put with a good Gastroenterologist at Kaiser. He put me on Pred, Pentasa, and 6-MP. We’ve lowered the 6-MP a bit (to 75 mg a day now), kept the Pentasa dosage (4 grams a day), and now I’m down to 2.5 mg of Pred a day. Started at a high dose, of course, and stayed for a while – but tapered down. So my question is – can any amount of Prednisone, for over a year, put the weight on and keep it on? Even with exercise and watching my diet better. Since I have many strictures, I just can’t eat most "whole" foods. They just don’t go through. So I was eating what I call "floppy food" – mostly dough, starches, soft stuff. But now I’m using our VitaMix (not a commercial), which we’d had for years, but I just wasn’t following the recipes. I was afraid of the produce aisle. But now I’m grinding the hell out of those fruits and vegetables, and I’m able to "eat" or rather "drink" my fruits and veggies now. So, in other words, I’m eating better, exercising, but still not losing weight. Prednisone? Pentasa? Or not exercising as much as I think I am? Thanks. Good – or better – health to all. -David
Response:
Question:
Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten up a bit shall we??
Response:
> Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > up a bit shall we??
Refer to a google search to get verbatim all the responses in advance.
Response:
> Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > up a bit shall we??
Yer squawkin’ at rocks, son. These "people" been yankin’ each others’ chains so long they got chafe marks on their necks. John
Response:
> > Jeez guys & girls – i thought we are talking about guitar amps. Lets > lighten > up a bit shall we?? > Refer to a google search to get verbatim all the responses in advance.
Thank you, Nate. You saved me the trouble of composing. Miles or LV, don’t you have a ’stock’ response for this sort of thing?
Response:
> Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > up a bit shall we??
It ain’t never gonna happen. As long as the subject line is clear, there’s no need to complain. Skip what you don’t want to read. Posts like yours always result in more wacky subjects in response.
Response:
amps. Lets lighten > up a bit shall we??
OK, I fixed a Stromberg Carlson phonograph AMP today, part of a Gates/Fairchild transcription playback unit* that I bought yesterday. And if you plugged a GUITAR into it now, it would sound very good. *Now I can play my library of 16" records, uh, that would be (1) one. -Robert "Yes, sometimes I work on my own stuff."
Response:
>Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >up a bit shall we??
Fried egg sandwich on english muffin, lower fat recipe. English muffin, toasted. (Thomas’ is my favorite) 1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half for two thin patties. 1 slice of low fat american cheese. 1 large egg. Toast english muffin and place egg and sausage patty into a two-bowl microwave egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or until yolk is just firm. Place cheese slice on toasted english muffin, followed by egg and sausage. It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 minutes to prepare. — Dr. Nuketopia Sorry, no e-Mail. Spam forgeries have resulted in thousands of faked bounces to my address.
Response:
– Hide quoted text — Show quoted text ->Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >up a bit shall we?? >Fried egg sandwich on english muffin, lower fat recipe. >English muffin, toasted. (Thomas’ is my favorite) >1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half >for two thin patties. >1 slice of low fat american cheese. >1 large egg. >Toast english muffin and place egg and sausage patty into a two-bowl microwave >egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or >until yolk is just firm. >Place cheese slice on toasted english muffin, followed by egg and sausage. >It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 >minutes to prepare.
Well, as long as you mentioned Thomas and Dean. Pete — Ahhh… are two apes having a poop fight in here? –Hector Con Carne
Response:
>Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >up a bit shall we??
Enjoy your short stay in this newsgroup. If you haven’t figured this place out yet, then you probably never will. But there’re plenty of other places you can go. There *are* a few forums with asshole moderators who’ll put your balls in a vice if you’re into that kind of thing. Even long time veterans of this newsgroup don’t get to demand what people can post about, so you can just imagine how little say newbies like yourself are going to get. Pete — Ahhh… are two apes having a poop fight in here? –Hector Con Carne
Response:
> amps. Lets lighten > up a bit shall we?? > OK, I fixed a Stromberg Carlson phonograph AMP today, part of a > Gates/Fairchild transcription playback unit* that I bought yesterday. > And if you plugged a GUITAR into it now, it would sound very good.
Stromberg Carlson made some cool amps. Here’s my old Stromberg Carlson Code 32, series 102, serial number 299. Octal preamp tubes. Real 6L6 output (not GC’s). I plan to convert it to early Deluxe preamp circuit at some time in the future. Currently running 5881 outputs. Preamp tone is a bit dark as-is, gain isn’t right, but the Deluxe mods should take care of that. http://www.seattle-attorney.com/sc3.jpg http://www.seattle-attorney.com/sc1.jpg http://www.seattle-attorney.com/sc2.jpg
Response:
- Hide quoted text — Show quoted text ->Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >up a bit shall we?? > Fried egg sandwich on english muffin, lower fat recipe. > English muffin, toasted. (Thomas’ is my favorite) > 1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half > for two thin patties. > 1 slice of low fat american cheese. > 1 large egg. > Toast english muffin and place egg and sausage patty into a two-bowl microwave > egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or > until yolk is just firm. > Place cheese slice on toasted english muffin, followed by egg and sausage. > It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 > minutes to prepare.
For a healthier version, try Morningstar Farms "sausage" patties, made from vegetable products. I quit eating pork, and this stuff ain’t bad.
Response:
>For a healthier version, try Morningstar Farms "sausage" patties, made from >vegetable products. I quit eating pork, and this stuff ain’t bad.
I tried it, just couldn’t handle it. She likes it though. I guess I had the real stuff too many times growing up down south. I’ve been pretty good this week, so I made myself a bowl of grits, crisp bacon and two fried (in butter) eggs. — Dr. Nuketopia Sorry, no e-Mail. Spam forgeries have resulted in thousands of faked bounces to my address.
Response:
> TALK ABOUT AMPS OR I’LL PISS OFF So piss off.
Response:
i agree..wayy too much crap here georgio > Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > up a bit shall we??
– if you do reply, please remove the *no spam* part in my email..
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- Hide quoted text — Show quoted text ->>Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >>up a bit shall we?? >Fried egg sandwich on english muffin, lower fat recipe. >English muffin, toasted. (Thomas’ is my favorite) >1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half >for two thin patties. >1 slice of low fat american cheese. >1 large egg. >Toast english muffin and place egg and sausage patty into a two-bowl microwave >egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or >until yolk is just firm. >Place cheese slice on toasted english muffin, followed by egg and sausage. >It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 >minutes to prepare. > Well, as long as you mentioned Thomas and Dean. > Pete > — > Ahhh… are two apes having a poop fight in here? –Hector Con Carne
Just now, I moved my foot and found a discarded and still sharp, It’s bleeding more than I thought it would. It doesn’t hurt that much but the blood is pouring out, musta’ severed Damn shame about Mr. Cash, his kind NEVER die though. dw
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> > TALK ABOUT AMPS OR I’LL PISS OFF > So piss off.
NOW my toe hurts. dw
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- Hide quoted text — Show quoted text -> amps. Lets lighten > > up a bit shall we?? > OK, I fixed a Stromberg Carlson phonograph AMP today, part of a > Gates/Fairchild transcription playback unit* that I bought yesterday. > And if you plugged a GUITAR into it now, it would sound very good. > Stromberg Carlson made some cool amps. > Here’s my old Stromberg Carlson Code 32, series 102, serial number 299. > Octal preamp tubes. Real 6L6 output (not GC’s). I plan to convert it to > early Deluxe preamp circuit at some time in the future. Currently running > 5881 outputs. Preamp tone is a bit dark as-is, gain isn’t right, but the > Deluxe mods should take care of that. > http://www.seattle-attorney.com/sc3.jpg > http://www.seattle-attorney.com/sc1.jpg > http://www.seattle-attorney.com/sc2.jpg
I’ve got a Stromberg Carlson SAU22 that I cleaned up, replaced some caps, and added a gain stage. Currently one of my favorites. (2xEL84). Very sweet and warm. I use an EQ pedal to bump it for lead work. Chuck
Response:
- Hide quoted text — Show quoted text -> >Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > >up a bit shall we?? > Fried egg sandwich on english muffin, lower fat recipe. > English muffin, toasted. (Thomas’ is my favorite) > 1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half > for two thin patties. > 1 slice of low fat american cheese. > 1 large egg. > Toast english muffin and place egg and sausage patty into a two-bowl microwave > egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or > until yolk is just firm. > Place cheese slice on toasted english muffin, followed by egg and sausage. > It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 > minutes to prepare. > For a healthier version, try Morningstar Farms "sausage" patties, made from > vegetable products. I quit eating pork, and this stuff ain’t bad.
You can tell winter’s coming on. Everybody’s talking about food. I’m gonna put a turkey in the oven tomorrow. The temperature just dropped 25 degrees in the last hour. Chuck
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- Hide quoted text — Show quoted text ->>>Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten >>>up a bit shall we?? >>Fried egg sandwich on english muffin, lower fat recipe. >>English muffin, toasted. (Thomas’ is my favorite) >>1 patty of Jimmy Dean heat and serve microwave breakfast sausage, slice in half >>for two thin patties. >>1 slice of low fat american cheese. >>1 large egg. >>Toast english muffin and place egg and sausage patty into a two-bowl microwave >>egg poacher. Peirce yolk with toothpick and microwave for about 50 seconds or >>until yolk is just firm. >>Place cheese slice on toasted english muffin, followed by egg and sausage. >>It’s less fat than a McDonald’s Sausage Egg McMuffin and only takes about 3 >>minutes to prepare. > Well, as long as you mentioned Thomas and Dean. > Pete > — > Ahhh… are two apes having a poop fight in here? –Hector Con Carne >Just now, I moved my foot and found a discarded and still sharp, >It’s bleeding more than I thought it would. >It doesn’t hurt that much but the blood is pouring out, musta’ severed
We’ll all remember this as being your last post. Was it fate that found that scalpel blade, or was it your toe. dw, RIP. >Damn shame about Mr. Cash, his kind NEVER die though. >dw
Must have been all that clean living towards the end of his life that killed him. You need to start that kind of thing a lot earlier, otherwise your body won’t tolerate it. I turned on VH-1 tonight, because I had a sneaky suspicion that they’d run a Johnny Cash special tonight, and they did. I’m pretty sure I saw it already, but I ran some tape. Right after that, they did a show with him and Willie Nelson. I haven’t gotten around to seeing it yet though. But about an hour before they ran those shows, they ran a Johnny Cash video, which I guess was a cover of someone else’s song, called "Hurt". Great video if you ever get a chance to see it. Actually, I found a Realplayer showing of it with a Google search for "Johnny Cash Hurt". Also noticed a Quicktime of it. The Realplayer one was the whole video, and the sound was very good for a Realplayer thing. Pete — I cannot believe that you do not see the oblivious –Chicken
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>> > TALK ABOUT AMPS OR I’LL PISS OFF > So piss off. >NOW my toe hurts. >dw
Sorry to hear about that toe. That’s gotta suck! If you drop an Ampeg on the other foot, that toe won’t hurt nearly as bad. Good to see you back, and I hope life’s treating you well (aside from the toe) -DC
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>Just now, I moved my foot and found a discarded and still sharp, >It’s bleeding more than I thought it would. >It doesn’t hurt that much but the blood is pouring out, musta’ severed
What are you doing leaving scalpel blades laying around? You doing anal self surgery again? And you laughed at me doing my own dentistry!! Watch out little Amelia doesn’t get to them… >Damn shame about Mr. Cash, his kind NEVER die though.
His kind? There was only one Johnny Cash. I wasn’t a big fan of western music, in fact, I never really liked Cash that much, but I do think of some of his songs, such as I Walk The Line, and Ring Of Fire, as some of my favorite tunes of all time. – Hide quoted text — Show quoted text ->dw
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YOU WIN LORD Valve / MILES (AGA). YOU ARE THE BOSS. – Hide quoted text — Show quoted text -> Jeez guys & girls – i thought we are talking about guitar amps. Lets lighten > up a bit shall we?? > Yer squawkin’ at rocks, son. These "people" been yankin’ > each others’ chains so long they got chafe marks on their necks. > John
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>>Just now, I moved my foot and found a discarded and still sharp, >It’s bleeding more than I thought it would. >It doesn’t hurt that much but the blood is pouring out, musta’ severed > What are you doing leaving scalpel blades laying around?
D’uh ….. cuttin’ my toe ! >You doing anal self surgery again? Self? nope, never did that, but I have had the same ER surgery three Augusts in a row, ……. freakin pain in the ass >And you laughed at me doing > my own dentistry!!
….. and cringed a bit. > Watch out little Amelia doesn’t get to them…
nope, she doesn’t get access the this restricted area. >Damn shame about Mr. Cash, his kind NEVER die though. > His kind? There was only one Johnny Cash. I wasn’t a big fan of western music,
He was one of Rock n’ Roll’s daddies. dw in fact, I never really liked Cash that – Hide quoted text — Show quoted text -> much, but I do think of some of his songs, such as I Walk The Line, and Ring Of Fire, as some of my favorite tunes of > all time. >dw
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… > >And you laughed at me doing > my own dentistry!! > ….. and cringed a bit.
You gotta get some use out of those Dremels… use a rechargeable, please! __ Steve .
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- Hide quoted text — Show quoted text ->> > TALK ABOUT AMPS OR I’LL PISS OFF >> So piss off. >NOW my toe hurts. >dw > Sorry to hear about that toe. That’s gotta suck! > If you drop an Ampeg on the other foot, that toe won’t hurt nearly as > bad. > Good to see you back, and I hope life’s treating you well (aside from > the toe) > -DC
Heh, heh, heh, toesuckers, heh, heh, heh. Chuck
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Question:
Mine don’t hurt, but they stop me from having "aunt flo" for three years. Which is kinda good but raises the risk for cancer. RRobin – Hide quoted text — Show quoted text ->hey red robin…I get those! >holy jesus do they hurt. >my doc reckons they are normal…i am beginning to wonder about him being >some kind of sadist though, when i gave birth to my daughter all i got was >two panadols. >wrangler jane > Sounds semi-like what I’m being tested for now. Polycystic Ovarian > Disorder. Have an ultrasound next month to see if I have cysts on my > ovaries. A different kind of hormone imbalance I guess > RRobin > >A hormone imbalance – >http://www.consciouschoice.com/holisticmd/hmd1209.html > >Adrienne > >> Hellow Adrienne, > >> O.K. , I give, what is estrogen dominance syndrome? > >> Amy > >> > No OT on this one. Anything food related is quit smoking related. > >> > Anyway I need to add more vegetables to my diet. Smoking depletes > >> > estrogen and quitting smoking often brings about what is called > >> > "estrogen dominance syndrome." > >> > A high fiber diet is one way to holistically deal with estrogen > >> > dominance. > >> > So all you gourmets out there – what do you think of this recipe ( > >> > http://recipe-chocolate.com/11/065252.shtml ) for the authentic >Israeli > >> > style falafel’s? Or does someone have something better? > >> > I don’t know why but I am craving veggies like crazy. I could eat 10 > >> > falafel’s stuffed with lettuce, that purple stuff, etc. > >> > Also does anyone have any good recipes for veggie burgers – shredded > >> > carrots and all? > >> > Thanks : ) > >> > Adrienne (can’t believe I have not had one puff for 3 years, 3 >months, > >> > etc.)
Response:
hey red robin…I get those! holy jesus do they hurt. my doc reckons they are normal…i am beginning to wonder about him being some kind of sadist though, when i gave birth to my daughter all i got was two panadols. wrangler jane
> Sounds semi-like what I’m being tested for now. Polycystic Ovarian > Disorder. Have an ultrasound next month to see if I have cysts on my > ovaries. A different kind of hormone imbalance I guess > RRobin >A hormone imbalance –
http://www.consciouschoice.com/holisticmd/hmd1209.html – Hide quoted text — Show quoted text ->Adrienne >> Hellow Adrienne, >> O.K. , I give, what is estrogen dominance syndrome? >> Amy >> > No OT on this one. Anything food related is quit smoking related. >> > Anyway I need to add more vegetables to my diet. Smoking depletes >> > estrogen and quitting smoking often brings about what is called >> > "estrogen dominance syndrome." >> > A high fiber diet is one way to holistically deal with estrogen >> > dominance. >> > So all you gourmets out there – what do you think of this recipe ( >> > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli >> > style falafel’s? Or does someone have something better? >> > I don’t know why but I am craving veggies like crazy. I could eat 10 >> > falafel’s stuffed with lettuce, that purple stuff, etc. >> > Also does anyone have any good recipes for veggie burgers – shredded >> > carrots and all? >> > Thanks : ) >> > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, >> > etc.)
Response:
Sounds semi-like what I’m being tested for now. Polycystic Ovarian Disorder. Have an ultrasound next month to see if I have cysts on my ovaries. A different kind of hormone imbalance I guess RRobin – Hide quoted text — Show quoted text – >A hormone imbalance – http://www.consciouschoice.com/holisticmd/hmd1209.html >Adrienne > Hellow Adrienne, > O.K. , I give, what is estrogen dominance syndrome? > Amy > > No OT on this one. Anything food related is quit smoking related. > > Anyway I need to add more vegetables to my diet. Smoking depletes > > estrogen and quitting smoking often brings about what is called > > "estrogen dominance syndrome." > > A high fiber diet is one way to holistically deal with estrogen > > dominance. > > So all you gourmets out there – what do you think of this recipe ( > > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > > style falafel’s? Or does someone have something better? > > I don’t know why but I am craving veggies like crazy. I could eat 10 > > falafel’s stuffed with lettuce, that purple stuff, etc. > > Also does anyone have any good recipes for veggie burgers – shredded > > carrots and all? > > Thanks : ) > > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > > etc.)
Response:
A hormone imbalance – http://www.consciouschoice.com/holisticmd/hmd1209.html Adrienne – Hide quoted text — Show quoted text – > Hellow Adrienne, > O.K. , I give, what is estrogen dominance syndrome? > Amy > No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
Response:
>that yummy thing with the parsley and tomato..what is it called?? >i think it has parsley, tomato, onion and maybe oil and lemon juice? I want >some NOW!
If it had some bulgar wheat in it, it would sound like taboule salad. I used to put some black olives in it too. Joyce OOF
Response:
Hellow Adrienne, O.K. , I give, what is estrogen dominance syndrome? Amy
– Hide quoted text — Show quoted text -> No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
Response:
– Hide quoted text — Show quoted text -> No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
You have just given me the urge to go out and chop all my parsley plants so i can make that yummy thing with the parsley and tomato..what is it called?? i think it has parsley, tomato, onion and maybe oil and lemon juice? I want some NOW!
Response:
No OT on this one. Anything food related is quit smoking related. Anyway I need to add more vegetables to my diet. Smoking depletes estrogen and quitting smoking often brings about what is called "estrogen dominance syndrome." A high fiber diet is one way to holistically deal with estrogen dominance. So all you gourmets out there – what do you think of this recipe ( http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli style falafel’s? Or does someone have something better? I don’t know why but I am craving veggies like crazy. I could eat 10 falafel’s stuffed with lettuce, that purple stuff, etc. Also does anyone have any good recipes for veggie burgers – shredded carrots and all? Thanks : ) Adrienne (can’t believe I have not had one puff for 3 years, 3 months, etc.)
Response:
No OT on this one. Anything food related is quit smoking related. Anyway I need to add more vegetables to my diet. Smoking depletes estrogen and quitting smoking often brings about what is called "estrogen dominance syndrome." A high fiber diet is one way to holistically deal with estrogen dominance. So all you gourmets out there – what do you think of this recipe ( http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli style falafel’s? Or does someone have something better? I don’t know why but I am craving veggies like crazy. I could eat 10 falafel’s stuffed with lettuce, that purple stuff, etc. Also does anyone have any good recipes for veggie burgers – shredded carrots and all? Thanks : ) Adrienne (can’t believe I have not had one puff for 3 years, 3 months, etc.)
Response:
– Hide quoted text — Show quoted text -> No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
You have just given me the urge to go out and chop all my parsley plants so i can make that yummy thing with the parsley and tomato..what is it called?? i think it has parsley, tomato, onion and maybe oil and lemon juice? I want some NOW!
Response:
>that yummy thing with the parsley and tomato..what is it called?? >i think it has parsley, tomato, onion and maybe oil and lemon juice? I want >some NOW!
If it had some bulgar wheat in it, it would sound like taboule salad. I used to put some black olives in it too. Joyce OOF
Response:
Hellow Adrienne, O.K. , I give, what is estrogen dominance syndrome? Amy
– Hide quoted text — Show quoted text -> No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
Response:
A hormone imbalance – http://www.consciouschoice.com/holisticmd/hmd1209.html Adrienne – Hide quoted text — Show quoted text – > Hellow Adrienne, > O.K. , I give, what is estrogen dominance syndrome? > Amy > No OT on this one. Anything food related is quit smoking related. > Anyway I need to add more vegetables to my diet. Smoking depletes > estrogen and quitting smoking often brings about what is called > "estrogen dominance syndrome." > A high fiber diet is one way to holistically deal with estrogen > dominance. > So all you gourmets out there – what do you think of this recipe ( > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > style falafel’s? Or does someone have something better? > I don’t know why but I am craving veggies like crazy. I could eat 10 > falafel’s stuffed with lettuce, that purple stuff, etc. > Also does anyone have any good recipes for veggie burgers – shredded > carrots and all? > Thanks : ) > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > etc.)
Response:
Sounds semi-like what I’m being tested for now. Polycystic Ovarian Disorder. Have an ultrasound next month to see if I have cysts on my ovaries. A different kind of hormone imbalance I guess RRobin – Hide quoted text — Show quoted text – >A hormone imbalance – http://www.consciouschoice.com/holisticmd/hmd1209.html >Adrienne > Hellow Adrienne, > O.K. , I give, what is estrogen dominance syndrome? > Amy > > No OT on this one. Anything food related is quit smoking related. > > Anyway I need to add more vegetables to my diet. Smoking depletes > > estrogen and quitting smoking often brings about what is called > > "estrogen dominance syndrome." > > A high fiber diet is one way to holistically deal with estrogen > > dominance. > > So all you gourmets out there – what do you think of this recipe ( > > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli > > style falafel’s? Or does someone have something better? > > I don’t know why but I am craving veggies like crazy. I could eat 10 > > falafel’s stuffed with lettuce, that purple stuff, etc. > > Also does anyone have any good recipes for veggie burgers – shredded > > carrots and all? > > Thanks : ) > > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, > > etc.)
Response:
hey red robin…I get those! holy jesus do they hurt. my doc reckons they are normal…i am beginning to wonder about him being some kind of sadist though, when i gave birth to my daughter all i got was two panadols. wrangler jane
> Sounds semi-like what I’m being tested for now. Polycystic Ovarian > Disorder. Have an ultrasound next month to see if I have cysts on my > ovaries. A different kind of hormone imbalance I guess > RRobin >A hormone imbalance –
http://www.consciouschoice.com/holisticmd/hmd1209.html – Hide quoted text — Show quoted text ->Adrienne >> Hellow Adrienne, >> O.K. , I give, what is estrogen dominance syndrome? >> Amy >> > No OT on this one. Anything food related is quit smoking related. >> > Anyway I need to add more vegetables to my diet. Smoking depletes >> > estrogen and quitting smoking often brings about what is called >> > "estrogen dominance syndrome." >> > A high fiber diet is one way to holistically deal with estrogen >> > dominance. >> > So all you gourmets out there – what do you think of this recipe ( >> > http://recipe-chocolate.com/11/065252.shtml ) for the authentic Israeli >> > style falafel’s? Or does someone have something better? >> > I don’t know why but I am craving veggies like crazy. I could eat 10 >> > falafel’s stuffed with lettuce, that purple stuff, etc. >> > Also does anyone have any good recipes for veggie burgers – shredded >> > carrots and all? >> > Thanks : ) >> > Adrienne (can’t believe I have not had one puff for 3 years, 3 months, >> > etc.)
Response:
Mine don’t hurt, but they stop me from having "aunt flo" for three years. Which is kinda good but raises the risk for cancer. RRobin – Hide quoted text — Show quoted text ->hey red robin…I get those! >holy jesus do they hurt. >my doc reckons they are normal…i am beginning to wonder about him being >some kind of sadist though, when i gave birth to my daughter all i got was >two panadols. >wrangler jane > Sounds semi-like what I’m being tested for now. Polycystic Ovarian > Disorder. Have an ultrasound next month to see if I have cysts on my > ovaries. A different kind of hormone imbalance I guess > RRobin > >A hormone imbalance – >http://www.consciouschoice.com/holisticmd/hmd1209.html > >Adrienne > >> Hellow Adrienne, > >> O.K. , I give, what is estrogen dominance syndrome? > >> Amy > >> > No OT on this one. Anything food related is quit smoking related. > >> > Anyway I need to add more vegetables to my diet. Smoking depletes > >> > estrogen and quitting smoking often brings about what is called > >> > "estrogen dominance syndrome." > >> > A high fiber diet is one way to holistically deal with estrogen > >> > dominance. > >> > So all you gourmets out there – what do you think of this recipe ( > >> > http://recipe-chocolate.com/11/065252.shtml ) for the authentic >Israeli > >> > style falafel’s? Or does someone have something better? > >> > I don’t know why but I am craving veggies like crazy. I could eat 10 > >> > falafel’s stuffed with lettuce, that purple stuff, etc. > >> > Also does anyone have any good recipes for veggie burgers – shredded > >> > carrots and all? > >> > Thanks : ) > >> > Adrienne (can’t believe I have not had one puff for 3 years, 3 >months, > >> > etc.)
Response:
Question:
I’ve been looking for a recipe for low-carb bread made in a bread machine. I suspect the main ingredients would be wheat gluten and ground flaxseed, with a tiny bit of sugar for the yeast (maybe 1 tsp) and some salt to control the yeast. Does anyone have a recipe like this? TIA, and please excuse me if this has been covered lately.
Response:
> I’ve been looking for a recipe for low-carb bread made in a bread > machine. I suspect the main ingredients would be wheat gluten and > ground flaxseed, with a tiny bit of sugar for the yeast (maybe 1 tsp) > and some salt to control the yeast. Does anyone have a recipe like > this? > TIA, and please excuse me if this has been covered lately.
This is one I found on alt.support.diet.low-carb. It is NOT my own recipe and I haven’t tried it myself yet, but it sounded like a good one. I just copied and pasted it here for you. Evelyn Ingredients list for bread, adapted from my bread machine’s recipe for whole wheat bread. I took the recipe in the book and just kept tinkering with it. No disasters so far! water: 1c + 6T (= 11oz) sugar: 6T (brown sugar preferred, and I use brownulated for ease) dry milk: 3T (optional) salt: 2 to 2-1/4 tsp oil: 3T (I use olive oil since that’s what I have) flour: 4c; either all whole wheat or include up to 3c rye flour (I haven’t tried more) wheat gluten: about 3T oat bran: about 2T wheat germ: about 2T yeast: 1T (I use the bread machine yeast that comes in a jar) Put in the machine according to the directions for your machine. Use the whole-wheat program. This works with the timer option, but be sure that the yeast won’t touch water or salt during the waiting time. For my machine, I put in the water, then add the sugar, milk, salt, and oil, then the flour & stuff, and put the yeast on top of that. Nice smell to wake up to, and the bread is cool enough by lunchtime to slice. This makes a sturdy loaf, not a puffy one. It varies. Partly depends on how much gluten you use, the humidity of the day, and for all I know the alignment of the stars. Be careful when slicing that the slices aren’t too thick! I weigh my slices so that each is about 1 oz. It freezes well either sliced or as a hunk. You don’t have to cut it in slices, either — I’ve cut it in cubes for "dinner rolls" when I didn’t want to actually make rolls. This loaf does not hit the top of the bread machine pan; I’d put more flour, etc. in but I haven’t figured out how to adjust the amount of yeast needed, even assuming the water ratio would be the same — the amount of yeast for 1/2 the amount of flour isn’t 1/2 T, judging by other recipes in the book. I’m not that good at food chemistry and have never been much on from-scratch baking that I know what I’m doing — I just tinker carefully with a given recipe and hope for the best! A note about measuring the flour: don’t just scoop it out of the bag/bin. Spoon it into a dry-measure cup and level with a knife. The scoop method may pack in too much. — "Be wise. Treat yourself, your mind, sympathetically, with loving kindness. If you are gentle with yourself, you will become gentle with others." – Lama Thubten Yeshe (To reply to me personally, remove sox)
Response:
> I’ve been looking for a recipe for low-carb bread made in a bread > machine. I suspect the main ingredients would be wheat gluten and > ground flaxseed, with a tiny bit of sugar for the yeast (maybe 1 tsp) > and some salt to control the yeast. Does anyone have a recipe like > this? > TIA, and please excuse me if this has been covered lately.
Here is another recipe that someone posted previously on this newsgroup. I have just copied and pasted it here for you. Regards, Evelyn The analysis is from Master Cook V6.0 * Exported from Master Cook * Jack’s Dark Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient — Preparation Method 1 package yeast 1/2 cup vital wheat gluten 3/4 cup rye flour 2 tablespoons unprocessed wheat bran 2 tablespoons flax meal 1/2 teaspoon sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 tablespoon splenda 1 tablespoon caraway seeds 1/8 teaspoon fennel seeds 1/2 tablespoon instant coffee powder 1 tablespoon molasses 1 tablespoon cider vinegar 1 egg 1 1/2 tablespoons olive oil 1/2 cup water 1 1/4 ounces unsweetened baking chocolate All ingredients should be at room temperature. Put yeast in bottom of bread maker. Mix all dry ingredients and add mixture to bread maker. Melt the chocolate with the olive oil in the microwave making sure it doesn’t get too hot. Into the bread maker put the chocolate, olive oil and egg into the bread maker. Now add the water making sure it’s the right temperature. I use 110 degrees. Start the bread maker and let it go through the first kneading cycle. Remove the dough and place it in a bowl sprayed with vegetable oil. I place the bowl in the microwave with the door open just enough for the light to stay on. Let it rise for 1 hour. Punch it down and put it in a sprayed loaf pan. I use a glass pyrex that measures 8.5 X 4.5 X 2.5 inches and let it rise for another 1 hour and 15 minutes. Put in a preheated 375 degree oven and bake for about 35 minutes. Yield: "1 loaf" – - – - – - – - – - – - – - – - – - – Per Serving (excluding unknown items): 73 Calories; 3g Fat (38.7% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12 mg Cholesterol; 142 mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. — "Be wise. Treat yourself, your mind, sympathetically, with loving kindness. If you are gentle with yourself, you will become gentle with others." – Lama Thubten Yeshe (To reply to me personally, remove sox)
Response:
: My Mom, and one of her friends developed a sprouted grain, whole wheat : sour dough. : The advantage of a sour dough is that you do not need to add sugars, to : get the yeast growing fast enough to generate enough CO2, to get it to : rise. : The downside is that it does have the sour taste. The amount of sugar used to get the yest started is usually between 1 teaspon adn 1 tablespoon-ful. This amouhnt is trivial in terms of a whole loaf of bread. I sometimes make a lower carb Babka,(coffee cake) with a yeast dough, in which I substitute all but one spoon of sugar with Splenda or other artificial sweetener. I also use half whole wheat and half white flour instead of all white. This results in a cake that is the equivalent of a bread slice for a decent sized small piece. For many, the sour flavor is the whole pont of sour dough bread. Wendy Baker
Response:
My Mom, and one of her friends developed a sprouted grain, whole wheat sour dough. The advantage of a sour dough is that you do not need to add sugars, to get the yeast growing fast enough to generate enough CO2, to get it to rise. The downside is that it does have the sour taste. – Hide quoted text — Show quoted text – > I’ve been looking for a recipe for low-carb bread made in a bread > machine. I suspect the main ingredients would be wheat gluten and > ground flaxseed, with a tiny bit of sugar for the yeast (maybe 1 tsp) > and some salt to control the yeast. Does anyone have a recipe like > this? > TIA, and please excuse me if this has been covered lately.
Response:
Question:
SLEAZE ALERT Edgar/Ray altered this Press Release The unaltered release can be found at http://tinyurl.com/bd5n Why can’t he just publish the truth? If you use a Travel Agent, try to pick an honest one. Sincerely The Sleaze Police
– Hide quoted text — Show quoted text -> Hi Everyone, > I received this press release from Crystal and thought it would be of > interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Crystal Cruises’ Jade Garden to be Transformed Into Wolfgang Puck’s > Famous Chinois on Main Restaurant > On-Going Alliance Leads to Creation of New Menu for Baltic Cruise & > Beyond > LOS ANGELES, May 8 > For the second time in as many years, luxury travel specialist Crystal > Cruises will transform Jade Garden into Wolfgang Puck’s most acclaimed > restaurant, Santa Monica’s Chinois on Main, during an 11-day Amsterdam > to London voyage departing June 6, 2003. > Best known for its creative and unique fusion of flavors with a > Chinese and French heritage, Chinois on Main has garnered virtually > every culinary award since its inception in 1983. Jade Garden, the > intimate Asian specialty restaurant aboard the award-winning 940-guest > Crystal Symphony has been serving, among other taste-tempting plates, > Chinois signature dishes since March, 2002. > Leaders in their respective fields, Puck and Crystal Cruises have > enjoyed a relationship since 1991 when the celebrity chef served as > guest chef on the luxury line and, in 1999, shared the recipe for his > famous Grilled Mongolian Lamb Chops in The Crystal Cruises’ Cookbook. > For 2002, Jade Garden was transformed into Chinois at Sea during a > nine-day portion of Crystal’s World Cruise where Puck’s signature > dishes later remained a staple of the Asian-influenced Jade menu. > "Wolfgang has been one of the great innovators of world cuisine over > the past two decades," says Toni Neumeister, Crystal’s vice president, > food and beverage operations. "He is a star in the culinary world and > he has been an inspiration to us since his early involvement with > Crystal Cruises. We are enormously proud to feature the Chinois menu > on Crystal Symphony for a second consecutive year. It opens yet > another exciting new chapter in our relationship with Wolfgang and his > restaurants." > For 11 days in the North and Baltic seas en route to Stockholm, > Talinn, St. Petersburg (overnight), Helsinki and London (port of > Dover), Jade Garden will be completely transformed — gastronomically > and decoratively — into Chinois at Sea, under the direction of Bella > Lantsman, Chinois on Main’s general manager, and its noted executive > chef, Renee Mata, who has created a tempting new menu for the > occasion: > – Tempura Ahi Tuna Sashimi > – Sizzling Calamari Salad served in a Won Ton Cup with Chinese > Chili > Paste Vinaigrette > – Szechuan Pancakes Filled with Stir-Fried Cantonese Duck > – Barbecued Baby Ribs with Honey and Chili Sauce > – Chinois Soup with Chinese Mushroom Dumplings in Chicken Broth > with a > Sprinkling of Fresh Asian Herbs > – Loup de Mere Wrapped in a Won Ton Skin served with sauteed > vegetables > in a Riesling Wine Sauce > – Shanghai Lobster with Spicy Ginger Curry Sauce served with > Crispy > Spinach > – Grilled Kobe Beef with Soba Noodles served with Spicy Warm > Ponzu Sauce > – Chinois "Dim Sum" Delights — Caramelized lemon "Kumo" with > Oregon > Huckleberry Sauce, Granny Smith apple Springroll with > Pomegranate > Caramel Sauce and Toasted Macadamia Nut, Pineapple Tart with > Banana > Sorbet, and a Tasting of Creme Brulee > – Chinois chicken salad > – White Miso-Marinated Baked Sea Bass Fillet Chinois style > – Grilled Mongolian Lamb Chops with Cilantro Mint Vinaigrette > Sauce > Chef Mata will host cooking demonstrations and guests will enjoy a > special cocktail party to sample Chinois on Main at Jade hors > d’oeuvres. Following the 11-day sailing, Neumeister says Crystal chefs > will prepare the new Chinois at Sea menu as well as other popular > Asian offerings for Jade Garden guests on all future Crystal Symphony > voyages. > Since its inception, Los Angeles-based Crystal Cruises has formed > exclusive alliances with the world’s leading chefs and restaurants, > from Puck to Valentino and now, with the launch of the 1,080-guest > ultra-luxurious Crystal Serenity in July, Nobu Matsuhisa, who designed > menus for the new ship’s Sushi Bar and Silk Road Restaurant. > At 50,000-tons, 940-guest sister ships, Crystal Harmony and Crystal > Symphony are two of the most spacious and luxurious vessels cruising > the world. Their unique size in the luxury market allows for smooth > sailing and a wide range of innovative facilities, generous amenities > and elegant accommodations. In addition to award-winning cuisine, the > Six-Star rated liners feature grand lounges, a full-service fitness > casino afloat, a lavish spa adhering to the principles of Feng Shui, > expansive decks, two pools, Broadway style entertainment, and > exquisitely-appointed staterooms, more than half of which offer > private verandahs. > Crystal Symphony and Crystal Harmony are operated by Crystal Cruises, > winner of the travel industry’s most distinguished hospitality awards > and guidebook ratings. For the seventh consecutive year, Crystal > Cruises was named best large-ship line in the 2002 readers’ surveys > conducted by Conde Nast Traveler and Travel + Leisure magazines. > Crystal Cruises is booked exclusively through professional travel > agents.
Response:
Hi Everyone, I received this press release from Crystal and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Crystal Cruises’ Jade Garden to be Transformed Into Wolfgang Puck’s Famous Chinois on Main Restaurant On-Going Alliance Leads to Creation of New Menu for Baltic Cruise & Beyond LOS ANGELES, May 8 For the second time in as many years, luxury travel specialist Crystal Cruises will transform Jade Garden into Wolfgang Puck’s most acclaimed restaurant, Santa Monica’s Chinois on Main, during an 11-day Amsterdam to London voyage departing June 6, 2003. Best known for its creative and unique fusion of flavors with a Chinese and French heritage, Chinois on Main has garnered virtually every culinary award since its inception in 1983. Jade Garden, the intimate Asian specialty restaurant aboard the award-winning 940-guest Crystal Symphony has been serving, among other taste-tempting plates, Chinois signature dishes since March, 2002. Leaders in their respective fields, Puck and Crystal Cruises have enjoyed a relationship since 1991 when the celebrity chef served as guest chef on the luxury line and, in 1999, shared the recipe for his famous Grilled Mongolian Lamb Chops in The Crystal Cruises’ Cookbook. For 2002, Jade Garden was transformed into Chinois at Sea during a nine-day portion of Crystal’s World Cruise where Puck’s signature dishes later remained a staple of the Asian-influenced Jade menu. "Wolfgang has been one of the great innovators of world cuisine over the past two decades," says Toni Neumeister, Crystal’s vice president, food and beverage operations. "He is a star in the culinary world and he has been an inspiration to us since his early involvement with Crystal Cruises. We are enormously proud to feature the Chinois menu on Crystal Symphony for a second consecutive year. It opens yet another exciting new chapter in our relationship with Wolfgang and his restaurants." For 11 days in the North and Baltic seas en route to Stockholm, Talinn, St. Petersburg (overnight), Helsinki and London (port of Dover), Jade Garden will be completely transformed — gastronomically and decoratively — into Chinois at Sea, under the direction of Bella Lantsman, Chinois on Main’s general manager, and its noted executive chef, Renee Mata, who has created a tempting new menu for the occasion: – Tempura Ahi Tuna Sashimi – Sizzling Calamari Salad served in a Won Ton Cup with Chinese Chili Paste Vinaigrette – Szechuan Pancakes Filled with Stir-Fried Cantonese Duck – Barbecued Baby Ribs with Honey and Chili Sauce – Chinois Soup with Chinese Mushroom Dumplings in Chicken Broth with a Sprinkling of Fresh Asian Herbs – Loup de Mere Wrapped in a Won Ton Skin served with sauteed vegetables in a Riesling Wine Sauce – Shanghai Lobster with Spicy Ginger Curry Sauce served with Crispy Spinach – Grilled Kobe Beef with Soba Noodles served with Spicy Warm Ponzu Sauce – Chinois "Dim Sum" Delights — Caramelized lemon "Kumo" with Oregon Huckleberry Sauce, Granny Smith apple Springroll with Pomegranate Caramel Sauce and Toasted Macadamia Nut, Pineapple Tart with Banana Sorbet, and a Tasting of Creme Brulee – Chinois chicken salad – White Miso-Marinated Baked Sea Bass Fillet Chinois style – Grilled Mongolian Lamb Chops with Cilantro Mint Vinaigrette Sauce Chef Mata will host cooking demonstrations and guests will enjoy a special cocktail party to sample Chinois on Main at Jade hors d’oeuvres. Following the 11-day sailing, Neumeister says Crystal chefs will prepare the new Chinois at Sea menu as well as other popular Asian offerings for Jade Garden guests on all future Crystal Symphony voyages. Since its inception, Los Angeles-based Crystal Cruises has formed exclusive alliances with the world’s leading chefs and restaurants, from Puck to Valentino and now, with the launch of the 1,080-guest ultra-luxurious Crystal Serenity in July, Nobu Matsuhisa, who designed menus for the new ship’s Sushi Bar and Silk Road Restaurant. At 50,000-tons, 940-guest sister ships, Crystal Harmony and Crystal Symphony are two of the most spacious and luxurious vessels cruising the world. Their unique size in the luxury market allows for smooth sailing and a wide range of innovative facilities, generous amenities and elegant accommodations. In addition to award-winning cuisine, the Six-Star rated liners feature grand lounges, a full-service fitness casino afloat, a lavish spa adhering to the principles of Feng Shui, expansive decks, two pools, Broadway style entertainment, and exquisitely-appointed staterooms, more than half of which offer private verandahs. Crystal Symphony and Crystal Harmony are operated by Crystal Cruises, winner of the travel industry’s most distinguished hospitality awards and guidebook ratings. For the seventh consecutive year, Crystal Cruises was named best large-ship line in the 2002 readers’ surveys conducted by Conde Nast Traveler and Travel + Leisure magazines. Crystal Cruises is booked exclusively through professional travel agents.
Response:
Hi Everyone, I received this press release from Crystal and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Crystal Cruises’ Jade Garden to be Transformed Into Wolfgang Puck’s Famous Chinois on Main Restaurant On-Going Alliance Leads to Creation of New Menu for Baltic Cruise & Beyond LOS ANGELES, May 8 For the second time in as many years, luxury travel specialist Crystal Cruises will transform Jade Garden into Wolfgang Puck’s most acclaimed restaurant, Santa Monica’s Chinois on Main, during an 11-day Amsterdam to London voyage departing June 6, 2003. Best known for its creative and unique fusion of flavors with a Chinese and French heritage, Chinois on Main has garnered virtually every culinary award since its inception in 1983. Jade Garden, the intimate Asian specialty restaurant aboard the award-winning 940-guest Crystal Symphony has been serving, among other taste-tempting plates, Chinois signature dishes since March, 2002. Leaders in their respective fields, Puck and Crystal Cruises have enjoyed a relationship since 1991 when the celebrity chef served as guest chef on the luxury line and, in 1999, shared the recipe for his famous Grilled Mongolian Lamb Chops in The Crystal Cruises’ Cookbook. For 2002, Jade Garden was transformed into Chinois at Sea during a nine-day portion of Crystal’s World Cruise where Puck’s signature dishes later remained a staple of the Asian-influenced Jade menu. "Wolfgang has been one of the great innovators of world cuisine over the past two decades," says Toni Neumeister, Crystal’s vice president, food and beverage operations. "He is a star in the culinary world and he has been an inspiration to us since his early involvement with Crystal Cruises. We are enormously proud to feature the Chinois menu on Crystal Symphony for a second consecutive year. It opens yet another exciting new chapter in our relationship with Wolfgang and his restaurants." For 11 days in the North and Baltic seas en route to Stockholm, Talinn, St. Petersburg (overnight), Helsinki and London (port of Dover), Jade Garden will be completely transformed — gastronomically and decoratively — into Chinois at Sea, under the direction of Bella Lantsman, Chinois on Main’s general manager, and its noted executive chef, Renee Mata, who has created a tempting new menu for the occasion: – Tempura Ahi Tuna Sashimi – Sizzling Calamari Salad served in a Won Ton Cup with Chinese Chili Paste Vinaigrette – Szechuan Pancakes Filled with Stir-Fried Cantonese Duck – Barbecued Baby Ribs with Honey and Chili Sauce – Chinois Soup with Chinese Mushroom Dumplings in Chicken Broth with a Sprinkling of Fresh Asian Herbs – Loup de Mere Wrapped in a Won Ton Skin served with sauteed vegetables in a Riesling Wine Sauce – Shanghai Lobster with Spicy Ginger Curry Sauce served with Crispy Spinach – Grilled Kobe Beef with Soba Noodles served with Spicy Warm Ponzu Sauce – Chinois "Dim Sum" Delights — Caramelized lemon "Kumo" with Oregon Huckleberry Sauce, Granny Smith apple Springroll with Pomegranate Caramel Sauce and Toasted Macadamia Nut, Pineapple Tart with Banana Sorbet, and a Tasting of Creme Brulee – Chinois chicken salad – White Miso-Marinated Baked Sea Bass Fillet Chinois style – Grilled Mongolian Lamb Chops with Cilantro Mint Vinaigrette Sauce Chef Mata will host cooking demonstrations and guests will enjoy a special cocktail party to sample Chinois on Main at Jade hors d’oeuvres. Following the 11-day sailing, Neumeister says Crystal chefs will prepare the new Chinois at Sea menu as well as other popular Asian offerings for Jade Garden guests on all future Crystal Symphony voyages. Since its inception, Los Angeles-based Crystal Cruises has formed exclusive alliances with the world’s leading chefs and restaurants, from Puck to Valentino and now, with the launch of the 1,080-guest ultra-luxurious Crystal Serenity in July, Nobu Matsuhisa, who designed menus for the new ship’s Sushi Bar and Silk Road Restaurant. At 50,000-tons, 940-guest sister ships, Crystal Harmony and Crystal Symphony are two of the most spacious and luxurious vessels cruising the world. Their unique size in the luxury market allows for smooth sailing and a wide range of innovative facilities, generous amenities and elegant accommodations. In addition to award-winning cuisine, the Six-Star rated liners feature grand lounges, a full-service fitness casino afloat, a lavish spa adhering to the principles of Feng Shui, expansive decks, two pools, Broadway style entertainment, and exquisitely-appointed staterooms, more than half of which offer private verandahs. Crystal Symphony and Crystal Harmony are operated by Crystal Cruises, winner of the travel industry’s most distinguished hospitality awards and guidebook ratings. For the seventh consecutive year, Crystal Cruises was named best large-ship line in the 2002 readers’ surveys conducted by Conde Nast Traveler and Travel + Leisure magazines. Crystal Cruises is booked exclusively through professional travel agents.
Response:
SLEAZE ALERT Edgar/Ray altered this Press Release The unaltered release can be found at http://tinyurl.com/bd5n Why can’t he just publish the truth? If you use a Travel Agent, try to pick an honest one. Sincerely The Sleaze Police
– Hide quoted text — Show quoted text -> Hi Everyone, > I received this press release from Crystal and thought it would be of > interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Crystal Cruises’ Jade Garden to be Transformed Into Wolfgang Puck’s > Famous Chinois on Main Restaurant > On-Going Alliance Leads to Creation of New Menu for Baltic Cruise & > Beyond > LOS ANGELES, May 8 > For the second time in as many years, luxury travel specialist Crystal > Cruises will transform Jade Garden into Wolfgang Puck’s most acclaimed > restaurant, Santa Monica’s Chinois on Main, during an 11-day Amsterdam > to London voyage departing June 6, 2003. > Best known for its creative and unique fusion of flavors with a > Chinese and French heritage, Chinois on Main has garnered virtually > every culinary award since its inception in 1983. Jade Garden, the > intimate Asian specialty restaurant aboard the award-winning 940-guest > Crystal Symphony has been serving, among other taste-tempting plates, > Chinois signature dishes since March, 2002. > Leaders in their respective fields, Puck and Crystal Cruises have > enjoyed a relationship since 1991 when the celebrity chef served as > guest chef on the luxury line and, in 1999, shared the recipe for his > famous Grilled Mongolian Lamb Chops in The Crystal Cruises’ Cookbook. > For 2002, Jade Garden was transformed into Chinois at Sea during a > nine-day portion of Crystal’s World Cruise where Puck’s signature > dishes later remained a staple of the Asian-influenced Jade menu. > "Wolfgang has been one of the great innovators of world cuisine over > the past two decades," says Toni Neumeister, Crystal’s vice president, > food and beverage operations. "He is a star in the culinary world and > he has been an inspiration to us since his early involvement with > Crystal Cruises. We are enormously proud to feature the Chinois menu > on Crystal Symphony for a second consecutive year. It opens yet > another exciting new chapter in our relationship with Wolfgang and his > restaurants." > For 11 days in the North and Baltic seas en route to Stockholm, > Talinn, St. Petersburg (overnight), Helsinki and London (port of > Dover), Jade Garden will be completely transformed — gastronomically > and decoratively — into Chinois at Sea, under the direction of Bella > Lantsman, Chinois on Main’s general manager, and its noted executive > chef, Renee Mata, who has created a tempting new menu for the > occasion: > – Tempura Ahi Tuna Sashimi > – Sizzling Calamari Salad served in a Won Ton Cup with Chinese > Chili > Paste Vinaigrette > – Szechuan Pancakes Filled with Stir-Fried Cantonese Duck > – Barbecued Baby Ribs with Honey and Chili Sauce > – Chinois Soup with Chinese Mushroom Dumplings in Chicken Broth > with a > Sprinkling of Fresh Asian Herbs > – Loup de Mere Wrapped in a Won Ton Skin served with sauteed > vegetables > in a Riesling Wine Sauce > – Shanghai Lobster with Spicy Ginger Curry Sauce served with > Crispy > Spinach > – Grilled Kobe Beef with Soba Noodles served with Spicy Warm > Ponzu Sauce > – Chinois "Dim Sum" Delights — Caramelized lemon "Kumo" with > Oregon > Huckleberry Sauce, Granny Smith apple Springroll with > Pomegranate > Caramel Sauce and Toasted Macadamia Nut, Pineapple Tart with > Banana > Sorbet, and a Tasting of Creme Brulee > – Chinois chicken salad > – White Miso-Marinated Baked Sea Bass Fillet Chinois style > – Grilled Mongolian Lamb Chops with Cilantro Mint Vinaigrette > Sauce > Chef Mata will host cooking demonstrations and guests will enjoy a > special cocktail party to sample Chinois on Main at Jade hors > d’oeuvres. Following the 11-day sailing, Neumeister says Crystal chefs > will prepare the new Chinois at Sea menu as well as other popular > Asian offerings for Jade Garden guests on all future Crystal Symphony > voyages. > Since its inception, Los Angeles-based Crystal Cruises has formed > exclusive alliances with the world’s leading chefs and restaurants, > from Puck to Valentino and now, with the launch of the 1,080-guest > ultra-luxurious Crystal Serenity in July, Nobu Matsuhisa, who designed > menus for the new ship’s Sushi Bar and Silk Road Restaurant. > At 50,000-tons, 940-guest sister ships, Crystal Harmony and Crystal > Symphony are two of the most spacious and luxurious vessels cruising > the world. Their unique size in the luxury market allows for smooth > sailing and a wide range of innovative facilities, generous amenities > and elegant accommodations. In addition to award-winning cuisine, the > Six-Star rated liners feature grand lounges, a full-service fitness > casino afloat, a lavish spa adhering to the principles of Feng Shui, > expansive decks, two pools, Broadway style entertainment, and > exquisitely-appointed staterooms, more than half of which offer > private verandahs. > Crystal Symphony and Crystal Harmony are operated by Crystal Cruises, > winner of the travel industry’s most distinguished hospitality awards > and guidebook ratings. For the seventh consecutive year, Crystal > Cruises was named best large-ship line in the 2002 readers’ surveys > conducted by Conde Nast Traveler and Travel + Leisure magazines. > Crystal Cruises is booked exclusively through professional travel > agents.
Response:
Question:
Thanks for posting your report. It was wonderful to read something besides political/war diatribe.
Response:
This is the 3rd of 4 reports from our trip in March, 2003. These are just my opinions about what happened to us on our trip. I am not an expert! I received valuable information from many on this board, and am posting to share my information also. Venice 3/14/03 Train – We had bought a ticket for the Eurostar (2nd Class) which automatically has reserved seats. You can buy these through a machine and it couldn
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