Blargh, Boston sucks in so many ways. I just ate the worst pizza I think I've ever had.

St00n

I, obviously, have no idea about all this craziness currently happening on this board so I was going to take this moment and change subjects.

I wanted to give a huge THANK YOU to W1Ls0r and L1bz0r (to translate that into English it would be Wilson and Lib) for a fantastic Thanksgiving. I honestly think it was on my favorites Turkey Day's ever. The food was simply amazing. Wilson made these amazing mashed potatoes and stuffing. Lib put a turkey on his barbecue grill and it tasted so delicious that he made me a true believer that the only way to have a turkey is to grill it. We topped off the meal with our own special blend of herbs and it just made everything even better.

So thanks a ton for all your hard work! You guys should have your own show on the Food Network.

This one is for SpoDudeZ0r. I know, deep down in his heart, he really misses the GD. Click it to see.

Knaa'mean?

Could you e-mail me the way you make your pasta sauce and maybe get your mom to jot down her jambalaya? That would be awesome.

Heh. Stone, that green muck inside of the lobster can be one of two things, I think. If it's just a little, it's probably the guts. If there was a lot, you, my friend ate a female full of legs. Either way, I don't think you're supposed to eat that stuff. Mwah hah. And now I want lobster.

Title:	Toasted Sandwiches
		(Serves One)

Ingredients:
	Two (2) Slices of Bread         	   (Canadian White or Country White seem to work the best)
	Sandwich Contents (see filler instructions below)
	Butter or Margarine (optional)  
	
Required Equipment:
	One of the following:
	 Sandwich Maker (flat 'iron' style preferred,
		uncommon in the US)
	 George Forman Grill or similar
	 Griddle Surface with cooking iron (metal weight)
	 Clothing Iron + Aluminum Foil
	 
Preparation Instructions:
	Butter both slices of bread, depending on your personal	preferance you may prefer to butter BOTH sides of the bread.
	
	Load your sandwich with filler, with butter side OUT.  It is important that the bread is cooked with the butter side on the grilling surface.
	
	If using a sandwich maker, cook your sandwich as normal.
	
	If using the George Forman style grill, pre-heat as normal and place the bread on a clean grill.  Cooking time is approximately three (3) minutes.  Cook until golden.
	
	If using a grilling surface, please sandwich on a clean pre-heated section of the grill with the cooking iron on top to compress the sandwich.  Grill 1-2 minutes on each side until golden.
	
	If using a clothing iron, place sandwich between two pieces of aluminum foil.  Place iron onto sandwich.  Cooking time varies depending on the grill, but can be under 2 minutes per side.  Monitor progress closely, cook until golden.
	
Filler Instructions/Variations:
	There are many types of sandwiches one can make.  Some options include:
	
	* Bacon (three to five strips)
	* Bacon (three strips) and eggs (one or two)
	* Banana (sliced)
	* Eggs (one or two) and optional tomato
	* Cheese
	* Sliced un-frozen hot dog
	* Stir-fry steak, pork, or lamb
	
	Cheese can be added to most sandwiches, not recommended with banana.
	
Additional Information:
	Toasted sandwiches are very common in South Africa and several European countries.  They are amongst the cheapest commercially available meals costing between $.80 and $2.00 US per sandwich.

Thank you Stone, for your opinion, and for posting the link to an article. And while I'm sure it's a lovely article, and I'd love to read it, New York Times doesn't want to let me read it without a membership. Do you think you could cut and paste the article?

Another thing - while a lot of people call a low-carb diet an "Atkins' Diet", I've always cringed at the term. I don't like anything branded like that, seems faddish, for one. But, in addition, I've known for a while that the low-carb diet was what people considered simple common-sense dietary choices, up until the 1970s.

If you read old books, old cooking books particularly (I do), you'll notice that they usually warn you off of starches and sugars, specifically - calling them "the real killers" and "fatty degenerators" and silly 1920 things like that. These books contain recipes for, I don't know, sauteed Foie Gras (not really), so they're obviously not diet books, yet they still recommend not eating many starches or sugars.

In the NY Times Magazine article I'm going to link to below it's mentioned people used to think that the reason there were a lot of fat Italians was because they ate so much pasta, and not much meat.

Anyways, the whole idea of the Atkins'/low-carb diet being a fad diet in concept is kind of laughable, because for the longest time, the principles of the diet (good food makes you eat less, sugar and starch make you fat and hungry) were the rules that guided what mothers cooked for their kids and so on.

Low-Carb Article from the New York Times

Stone

Forget this whole Atkins' Diet thing. The key is to stick to a few good key foods, instead of watching carbohydrates.

When attempting to lose weight, I eat: broiled steak, pan-fried steak, scrambled eggs with butter, and that's it. When not trying to lose weight, I still eat the same three things. They're the only foods I really like, I feel healthy, I hardly ever have to eat, since when I eat I feel satisfied, and so on. No matter how much I weigh, I'd prefer to eat steak and drink water at meals.

Stone