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."

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

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.

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.

(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

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

"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.

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.

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.