If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Low Carb Chicago
http://tinyurl.com/3c2ru
"Chicago Goes Low-Carb January 27, 2004 VERNON HILLS, IL -- A new low-carb concept is blowing into the Windy City. Low Carb Chicago Inc., the first store in the Chicago area dedicated exclusively to selling products for people following a low-carbohydrate diet, opened its first location at the Rivertree Court Shopping Center in Vernon Hills, Ill. "The low-carb lifestyle is not a passing fad but represents the start of a fundamental shift in the eating habits of Americans," said Kent Roberts, founder of Low Carb Chicago. "Today, estimates indicate between 25 and 30 million Americans are following a low-carbohydrate diet. That's why 200 low-carb specialty stores have opened in the last two years, primarily on the West Coast." Low Carb Chicago carries more than 1,500 products that are low in carbohydrates. Many of these products are traditional grocery items that have been reformulated to be low in carbohydrates, like breads, candies, snack treats, pasta and cereals. In addition to food products, Low Carb Chicago stocks other products that appeal to dieters and people with diabetes, including books, educational materials, lotions and supplements. The store will offer monthly educational workshops on a variety of topics--from learning about the low-carb lifestyle to exercise options to living with diabetes. Low Carb Chicago also will feature a "Wall of Fame" where customers can share their weight-loss stories with others, including total weight lost and before/after pictures. Roberts, who plans to donate 5 percent of the store's net income to diabetes research, says that providing products for diabetics was a natural fit for the store. According to the American Diabetics Association, more than 17 million Americans have diabetes and must monitor their carbohydrate intake. In related news, this month Good Humor-Breyers will add an ice-cream sandwich to its line of Klondike CarbSmart frozen novelties for use as part of a low-carbohydrate diet. The new Klondike CarbSmart Vanilla Ice Cream Sandwich features vanilla ice cream between two chocolate cookie wafers with 5 grams net carbohydrate per serving. The new Klondike CarbSmart Vanilla Ice Cream Sandwich joins the Klondike CarbSmart Fudge Bar and Ice Cream Bar introduced in the fall of 2003 along with Breyers CarbSmart packaged ice cream. A package of six 2-fluid-ounce sandwiches has a suggested retail price of $3.89." |
#2
|
|||
|
|||
Low Carb Chicago
Doug Freyburger wrote:
The news story didn't spell out the name so I attempted to write it down phonetically - Lumen Dali. A light buld and a painter. LMAO! Marsha/Ohio |
#3
|
|||
|
|||
Low Carb Chicago
Lou Malnotti's
"Doug Freyburger" wrote in message om... Davis wrote: "Chicago Goes Low-Carb January 27, 2004 Pizza, too. On the news I heard of a place that uses a thing sheet of sausage and dices it up for sausage pizza. They rolled it thinner, precooked it, and it makes a crust of a low carb pizza. The news story didn't spell out the name so I attempted to write it down phonetically - Lumen Dali. A light buld and a painter. Turns out I broke the words wrong. It's a small chain Lou Maldoni's. Must try them ASAP. |
#4
|
|||
|
|||
Low Carb Chicago
Doug Freyburger wrote:
Davis wrote: "Chicago Goes Low-Carb January 27, 2004 Pizza, too. On the news I heard of a place that uses a thing sheet of sausage and dices it up for sausage pizza. They rolled it thinner, precooked it, and it makes a crust of a low carb pizza. The news story didn't spell out the name so I attempted to write it down phonetically - Lumen Dali. A light buld and a painter. Turns out I broke the words wrong. It's a small chain Lou Maldoni's. Must try them ASAP. Chicago is renowned for excellent pizza. I'm wheat intollerant and my CCLM is 100 so both forbid regular crusted pizza. Eating the toppings off a pizza misses being able to enjoy the real thing. I can eat pizza! Actual spelling "Lou Malnati's". There are about a dozen sit-down and two dozen take-out places in the Chicago metro area. They used a mild sausage for the crust. It must be pressed in a mold because it was very close to 2 mm thick from the center to the edge and then it turns 90 degrees and stays 2 mm thick to form a big ring where the crust would be. Sauce - Made of shredded tomatoes instead of simmered. Mildly spiced. I would have liked more oregano and anise, but mild is okay. Personal tastes issue that I like sauce spicer than most folks. Cheese - Enough. Nice mozzerella. I would have liked more so now I know to order double cheese. Personal taste issue that I like more cheese than most folks. Toppings - I went with mushrooms, onions and anchovies. Well diced onions that were baked not sauteed before hand. It helped their flavor stand out nicely. Regular white cap mushrooms sliced the standard 2 mm thickness that were baked not sauteed before hand. It keep the flavor from dominating. I like anchovies, yum. |
#5
|
|||
|
|||
Low Carb Chicago
|
#6
|
|||
|
|||
Low Carb Chicago
On a recent visit to Chicago, I ate there, and it is FANTASTIC. I asked to
see if I could order them to be shipped home, and they are not yet shipping the low carb pizza. DARN! Robert "brian lanning" wrote in message m... (Doug Freyburger) wrote in message . com... Pizza, too. On the news I heard of a place that uses a thing sheet of sausage and dices it up for sausage pizza. They rolled it thinner, precooked it, and it makes a crust of a low carb pizza. The news story didn't spell out the name so I attempted to write it down phonetically - Lumen Dali. A light buld and a painter. Turns out I broke the words wrong. It's a small chain Lou Maldoni's. Must try them ASAP. lol. It's Lou Malnati's. I've only had the sausage crust pizza at the Home Run Inn. We haven't been to Lou's in a long time because of the low carb diet. It used to be one of our favorite restaurants. brian 290/218/210 july 8, 2003 |
#7
|
|||
|
|||
Low Carb Chicago
"Robert" wrote in message .com...
On a recent visit to Chicago, I ate there, and it is FANTASTIC. I asked to see if I could order them to be shipped home, and they are not yet shipping the low carb pizza. DARN! I've posted this a few times - I make this. It's easy. You take some mild Italian sausage, squeeze it out of the casing, smoosh it down into a pizza pan (patting together like it's ground beef) and bake until cooked through. Then you pour off the fat, top it with whatever you like (I use sauce, garlic, peppers, onions, mushrooms and lots of mozzarella), and bake until the cheese is melted. The original recipe for "meatzza" on this group called for hamburger, which I never cared for much. Whereas using the sausage makes a really yummy "pizza". It's easy and you don't have to go to Chicago for it. |
#8
|
|||
|
|||
Low Carb Chicago
Thanks, I'll try it!
Robert "jpatti" wrote in message om... "Robert" wrote in message .com... On a recent visit to Chicago, I ate there, and it is FANTASTIC. I asked to see if I could order them to be shipped home, and they are not yet shipping the low carb pizza. DARN! I've posted this a few times - I make this. It's easy. You take some mild Italian sausage, squeeze it out of the casing, smoosh it down into a pizza pan (patting together like it's ground beef) and bake until cooked through. Then you pour off the fat, top it with whatever you like (I use sauce, garlic, peppers, onions, mushrooms and lots of mozzarella), and bake until the cheese is melted. The original recipe for "meatzza" on this group called for hamburger, which I never cared for much. Whereas using the sausage makes a really yummy "pizza". It's easy and you don't have to go to Chicago for it. |
#9
|
|||
|
|||
Low Carb Chicago
jpatti wrote:
You take some mild Italian sausage, squeeze it out of the casing, smoosh it down into a pizza pan (patting together like it's ground beef) and bake until cooked through. Lou Malnati's in Chicago appears to use a mold to press their crusts into an exact shape. It's almost exactly 2 mm thick from the center to the edge of the flat part and also the entire way around the edge. Then you pour off the fat, top it with whatever you like (I use sauce, garlic, peppers, onions, mushrooms and lots of mozzarella), and bake until the cheese is melted. The original recipe for "meatzza" on this group called for hamburger, which I never cared for much. Whereas using the sausage makes a really yummy "pizza". It's easy and you don't have to go to Chicago for it. Another difference is ground pork tens to be a little more stringy than ground beef, so it is more able to hold together in a sheet if formed into a sheet. I had pizza again at Lou Malnati's a few days ago. Yum. |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Low carb intelligence vs. low carb stupidity! (something to chew on) | Roger Zoul | Low Carbohydrate Diets | 17 | February 29th, 2004 05:09 PM |
Low Carb Chicago - Vernon Hills, IL | D.Brown | Low Carbohydrate Diets | 3 | February 15th, 2004 04:46 PM |
Low Carb intelligence vs. low carb STUPIDITY | Steven C. \(Doktersteve\) | Low Carbohydrate Diets | 6 | February 5th, 2004 12:12 PM |
The First and Only Low Carb Cafe In The Country Will Open in Beverly Hills, CA This January | Preesi | Low Carbohydrate Diets | 0 | January 7th, 2004 01:06 AM |
Product Review: "Cooking TLC: Truly Low Carb Cooking, Volume I" by Karen Rysavy | JulieW | Low Carbohydrate Diets | 1 | November 6th, 2003 03:37 AM |