Dieting tips

The Atkins’ Diet
Although it originated back in the 1960s, the famous atkins diet achieved most of its fame during the last decade. Popular with many famous celebrities, it allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, like bacon and hard cheeses.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a high protein, low carb, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The controversial theory behind the atkins diet is that even though our bodies use both fats and carbs to burn into glucose, it is the carbs that are burned primarily. If we consume fewer carbs, our bodies will use up our stored fat and we will achieve weight loss. Although tempting, the atkins diet is divisive, not all doctors concur and some think it is often hazardous.

Veal Stock - Master Chefs Recipe

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Ingredients And Procedures

2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

-- combination of veal -- and beef bones 2 md Onions, trimmed, quartered

-- don't peel 2 lg Carrots, peeled, trimmed

-- coarsely chopped 2 ea Celery, stalks, trimmed,

-- coarsely chopped 1 ea Leek, trimmed, halved

-- lengthwise, coarsely -- chopped, (white and -- green parts) 4 ea Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

-- cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

-- -- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

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<h1>Veal Stock - Master Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Oil, vegetable <P>6 lb Bones, veal, meaty, OR <P>-- combination of veal -- and beef bones 2 md Onions, trimmed, quartered <P>-- don't peel 2 lg Carrots, peeled, trimmed <P>-- coarsely chopped 2 ea Celery, stalks, trimmed, <P>-- coarsely chopped 1 ea Leek, trimmed, halved <P>-- lengthwise, coarsely -- chopped, (white and -- green parts) 4 ea Garlic, cloves, unpeeled <P>1 bn Parsley, stems <P>2 c Water, plus more as needed <P>2 md Tomatoes, fresh or canned, <P>-- cored, coarsely chopped 1/2 ts Thyme, dried, or <P>3 ea Thyme, sprigs <P>2 ea Bay leaf <P>2 ea Cloves <P>3/4 ts Salt, coarse <P>8 ea Peppercorns <P>-- -- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. <P>Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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