Weight loss info

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet has been one of the most popular weight loss systems over the last few years. Having many well known film stars amongst its supporters, it supposedly allows fat reduction whilst allowing many of the foods you love, like bacon and hard cheeses.
Unlike other diets, on the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. Because of this, it is known as a high protein, low carb, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Pepper Oysters

	Category	Seafood Recipes
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Ingredients And Procedures

24 ea Oysters, fresh

2 tb Peppercorns, black

3 lg Garlic, cloves, peeled

1/2 ts Salt

3 tb Oil, olive

3 ea Bay leaves

2 tb Juice, lime, fresh

Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 - 3 minutes until their edges curl slightly. Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind. Remove oysters from the saute pan and reserve. Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly. Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters. Serve cold or at room temperature. Refrigerate overnight for best flavor. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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<h1>Pepper Oysters</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>24 ea Oysters, fresh <P>2 tb Peppercorns, black <P>3 lg Garlic, cloves, peeled <P>1/2 ts Salt <P>3 tb Oil, olive <P>3 ea Bay leaves <P>2 tb Juice, lime, fresh <P>Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 - 3 minutes until their edges curl slightly. Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind. Remove oysters from the saute pan and reserve. Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly. Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters. Serve cold or at room temperature. Refrigerate overnight for best flavor. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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