Text 6860, 105 rader
Skriven 2006-10-23 09:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pork or beans 464
=========================
 ML> Title: DIET TOFU QUICHE
 JW> Yes.
 JW> And the dill in the crust is an added bonus. Nice touch.

But consider how healthy!

Condiment for roast meat
cat: sauce
yield: 1 batch

garlic
rosemary
salt
oil
balsamic vinegar

Mince garlic; add rosemary and salt. Pound this well. Add oil and
vinegar to taste. "Allow the meat to marinate in this for 12 hours.
Excellent with all meats and especially with rabbit."

adapted from de'Medici brochure

Posted to FIDO 10-22-96

-+-

This is the big news today, or, belaboring the
obvious without giving a reasonable solution.
It exists on the Web pretty identically worded
but with many different titles in dozens of places.

[my notes in brackets]

BOSTON - If you don't pay attention to calories when deciding how much of
something to eat, you might want to know that the chefs serving it to you
don't either.

A survey of 300 restaurant chefs around the country reveals that taste, looks
and customer expectations are what matter when they determine portion size.
Only one in six said the calorie content was very important and half said it
didn't matter at all.

[oh, how depraved! my dander is up]

While it may make diners happy to get piles of pasta and mountains of meat,
they'll pay the price in pounds, said doctors at the annual meeting of the
Obesity Society, where the survey was presented Saturday.

[new news! not]

...

Portion sizes have bloated during the last few decades, a trend that worries

[false: anyone who has actually eaten at restaurants in the
1960s and the 2000s will be able to tell you that the portion
sizes haven't changed much, pretty much oscillating around a
norm that I would guess was 2x the government recommendations]

doctors because two-thirds of Americans eat at least one meal a week at

[here's the main point that could have been explored - but was
not, because nutritionists are, as far as I can tell, dense -,
and that is that we are eating out more than we used to]

restaurants, which increasingly offer a dizzying array of diverse and
fattening cuisine.

[increasingly? I'd say that the newer cuisines on the block,
Ethiopian, "nouvelle," southeast Asian, tend to be less fattening
than the traditional ones]

"As you increase portion sizes or the variety of meals served, people are
going to consume more calories," said Thomas Wadden, president of the Obesity
Society and director of the Center for Weight and Eating Disorders at the
University of Pennsylvania School of Medicine.

[um, like, duh]

Chefs said these factors strongly influence portion size: food presentation
(70 percent), cost (65 percent) and customer expectations (52 percent). Only
16 percent said calories were a big influence. "Most of them thought they
were serving regular-sized portions," Rolls said, but four out of five gave
more than the recommended 2 ounces for pasta and 3 ounces for strip steak. 

[3 oz of strip steak. Anyone know what 3 oz of strip steak will
do to one's appetite? Anyone? Dave? Nothing? Right. What does 3 oz
of strip steak look like? Ruth? A deck of cards, very good, but
that's not the answer I was looking for. Jim? Lonely and pathetic
on the plate, that's absolutely correct.]

If they were worried about competitor restaurants,
they served more pasta and steak and used bigger plates, researchers found.

[if the "researchers" took any money for this study, they should be ashamed]

[article continues in its uninformative way]

MARILYNN MARCHIONE
Associated Press

[ahistorical bunt]
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