 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / March 2004Dinner tonight
Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a former colleague of mine from Rose Pistola in San Francisco. I'm struggling with whether to go all out and just eat carbs, or order carefully. Part of the problem will be Eric possibly sending out food not ordered. It's the usual courtesy. Plus I don't want to miss out on the experience of this restaurant. Wondering what others would do in my situation? It's my first challenge like this.I have been turning down other invitations that I thought would present this problem. TIA. For some of you foodies out there, here's a link to the restaurant. http://www.cetrella.com/index.html Bear, Grrrrrrrrrrr :o) 297/269/210 Highest weight 353 Stay fat.  SignatureSomeone on my forum claimed to have gained 30 lbs in 3 months eating 800-1000 calories/day. In the FFID universe, 800 cal can magically cause weight gain. Lyle > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm struggling [quoted text clipped - 11 lines] > 297/269/210 > Highest weight 353 I have had the same problem. My wife and I where invited to friends place for dinner I didn't tell them I was low carbing just to be polite . They served Indian food ...I nice curried beef and rice with some weird crispy bread things. which I ate moderately, Then two weeks ago I went to Mexico for a Holiday with my wife and all bets where off .I pigged out on Tortillas and Coronas. Thanx to Jenny's Lowcarb site I knew what to expect ...3 or 4 days of uncomfortable hunger when I went back to low carbing and Not to mention the set back to my weight loss. Now I have decided to tell everyone that invites us to dinner that I will not eat certain foods and not to be offended in my case falling off the wagon wasn't a disaster but the price was too high . Peter 300/275/250 LC since Jan 12/04 > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm struggling [quoted text clipped - 11 lines] > 297/269/210 > Highest weight 353 > "Bear": >> Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a >> former colleague of mine from Rose Pistola in San Francisco. I'm >> struggling with whether to go all out and just eat carbs, or >> order carefully. Part of the problem will be Eric possibly sending out >> food not ordered. TELL him. He's a chef. Creative construction of foods to meet the needs and desires of his clients is what he does. Operating a restaurant of that grade, it's likely who he _is_. >> Plus I don't want to miss out on the experience of this >> restaurant. [snippage] >> http://www.cetrella.com/index.html Let's look. Dinner 5/31/2003 --First Course San Danielle Prosciutto with Imported Italian Burrata (fresh mozzarella made with fresh cream) Eat that. Cheese and Local Wild Arugula 9.00 Eat that. Thin Stuffed Focaccia with Wild Morel Mushrooms and Italian Stacchino Cheese 11.50 Eat that. Ceviche of Sweet Maine Shrimp, Mango and Avocado with Cucumber, Lime Juice and Cilantro 8.50 You'd have to go easy, or pick out the mango chunks. Fritto Misto of Giusti Farms Artichokes and Royal Trumpet Mushrooms When did oyster mushrooms become "royal trumpets"? with Zucchini Squash, Olives, Herbs and Alioli 10.00 With caution (some mushrooms are less carb free than others), eat that. House Smoked Local King Salmon with Shaved Cucumber, Radish, and Watercress 8.00 Eat that. Provençal Rich Fish Soup with Rouille and Toasted Croutons 7.50 Rouille, croutons, and possibly a starch thickener. Don't eat that. Creamy Tomato Soup with Parmesan Crouton and Basil Chiffonade 6.00 Probably thickened. If so, skip that, too. Artisan Cheese Selection (choice of three 9.50, five 13.50) Indulge. --Salads Mixed Greens with Creamy Point Reyes Blue Cheese Dressing Sweet Carrot, Chives and Spiced Pecans 7.00 Probably not, depending on quantity of carrots and nature of dressing. On the other hand, if the carrots are garnish, consider it with an oil and (not balsamic) vinegar dressing. Marinated Local Beets with Daylight Farms Mache Lettuce and Shaved Spanish Manchego Cheese 7.50 Probably not. Beets tend to be sweet pickled. But ask, if you want some. Mesquite Grilled Local Sardines Celery Heart Leaves, Green Olives and Toasted Walnuts 7.00 THIS, otoh, sounds _marvelous_. --Entrée Wood Oven Roasted Whole Maine Lobster stuffed with Bay Scallops Crispy Giusti Farms Artichokes and Lemon Herb Butter 32.00 You might have to substitute the crispy (battered?) artichokes. Scallops are a bit carb-elevated, but they're not the main dish. Mesquite Grilled Meyers Natural Angus Beef Rib-Eye Steak "Service For Two" Pommes Frites and Mixed Chicory with Balsamic 24.50 per person Consider this one, substituting other vegetables for the pommes. It depends on how well balsamic vinegar matches your current carb levels. Mesquite Grilled Hawaiian Ahi Tuna Fillet Roasted Fingerling Potatoes, Sweet Spring Onions and a Balsamic Orange Reduction 20.00 Nah. Foie Gras Stuffed Rabbit Loin and White Wine Braised Leg over Sage Scented Soft Polenta and Sweet and Sour Mustard Greens 22.00 WOW! [emphasis added] but don't eat the polenta. Handmade Potato Gnocchi with Morel Mushrooms Local Sweet Peas, Fava Beans and finished with Galbani Mascarpone Cheese 18.50 No. Prince Edward Island Mussel Stew with Braised White Beans, Roasted Pepper and Morcilla Blood Sausage Broth 16.00 Probably not. Spaghetti con Frutti di Mare with Mussels, Bay Scallops, Rock Fish and Calamari in a light Tomato Sauce 18.00 No. --Raw Bar Selection Eat _any_ of these. Today's Oyster Selection By ½ dz. or Ea. East Coast North Tumberland/PEI 15.00 Malpeque/PEI 10.50 Little Neck Clams/MA 9.00 West Coast Kumamoto/CA 15.00 Hama Hama/ WA 10.50 Cooked Chilled Whole Shrimp ½ pound 12.00 Chilled ½ Maine Lobster A.Q. Paprika Marinated Squid 4.50 Grand Plateau ½ dz. Oysters ½ dz. Little Neck Clams 1 pound Maine Lobster ½ pound Whole Shrimp ½ pound Marinated Mussels Scallop Ceviche Marinated Calamari 60.00 Plateau 4ea. Oysters 4ea. Little Neck Clams ¼ Marinated Mussels ¼ pound Chilled Whole Shrimp Scallop Ceviche Marinated Calamari 30.00 --Sides Pommes Frites with Garlic Alioli 4.00 Not, but. If they make their alioli from scratch, consider asking for the tuna to be served with unbattered artichokes and a dollop of the alioli. Grilled Asparagus with Parmesan Cheese and Lemon 5.50 Dig in. It appears to me that one could construct an excellent low-carb dinner from this selection, including a fair sampling of the restaurant's specialties, EVEN IF one refused the chef's assistance. > I have had the same problem. My wife and I where invited to friends place > for dinner I didn't tell them I was low carbing just to be polite. I would be absolutely _furious_ if somebody did that to me, but I make sure that my friends all know that I like to cook. > They > served Indian food ... nice curried beef and rice with some weird crispy > bread things. Papadums. Dried lentil paste wafers, usually fried in oil. They taste better than that sounds. Martin SignatureMartin Golding | Studies indicate that undernutrition increases lifespan. DoD #236 | Eat good, die young. Leave a big corpse. > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm > struggling with whether to go all out and just eat carbs, or order > carefully. Part of the problem will be Eric possibly sending out food > not ordered. It's the usual courtesy. Plus I don't want to miss out > on the experience of this restaurant. Wondering what others would do > in my situation? It's my first challenge like this.I have been > turning down other invitations that I thought would present this > problem. TIA. > For some of you foodies out there, here's a link to the restaurant. [quoted text clipped - 4 lines] > 297/269/210 > Highest weight 353 Ah, the conundrum of being courteous to avoid the risk of offending someone vs. doing what is right by yourself. When I find myself in such a situation, where I am offered food which I would otherwise not eat as a first choice, I either turn it down flatly (typically most things with sweet sauces or otherwise prepared with sugar) or I make a quick assessment of what is in the item, do a mental calculation of what the carb count is, and eat a small enough portion to stay within my preferred levels. Or still choose not to eat it if it won't work out. But always my choice. Not perfect by any means but quite workable for me. I base this on the fact that it is carbs I am controlling but generally not food types...with a few notable exceptions of course. Some say that an occasional off day (cheat day or whatever one might call it) will do no harm and might even be helpful in some cases. Perhaps, but, to each his own. I'm not willing to risk this, at least not during the period where I am still trying to lose a significant amount of weight. Why? Because I can recall, quite vividly, from each and every weight loss effort I have attempted in the past, the day and food event which derailed me and started me going back up the yo-yo string. I know how I became obese. I know how I have lost the weight. I believe I know what it will take to maintain the weight loss, which will be, fundamentally, making good choices. You pose a plausible yet still hypothetical question: What if Eric sends out food not ordered which, presumably, would be out of line with a low-carb WOE? Is ex-colleague--and presumably friend--Eric aware of your current dietary preferences? If not, perhaps you should make him aware. When he is aware, would you expect him to naturally honor your preferences or take action that might, however well intentioned, sabotage your dietary plan. Does he understand the low-carb way of eating well enough to know whether or not he might unintentionally be sabotaging you. I don't use the word sabotage as any sort of indictment, but rather to encompass all those well meaning folks who would say "just eat this piece of [whatever], one small piece won't hurt you." I don't run in a circle of chefs but I do have a circle of friends who are excellent cooks. I find that it is more difficult to have them not feel guilty for eating items which I won't eat than it is to avoid having them try to force food upon me. It is often like they are having a guilt trip; feeling as though the are tempting me, and therefore putting my diet at risk, by surrounding me with carb-laden food choices. The same applies when I go out to a restaurant with friends; they seem to feel guilty when they eat something that I won't, which makes them feel uncomfortable. I take it as my challenge to help them remain comfortable, but only because they are my friends and I wish them to remain so. Whatever you do tonight make it your choice, not the choice of another. SignatureJJ. 275/193/183, BMI 27.7 - as of Feb 21, 2004 Atkins since Sep 1, 2003 http://f2.pg.photos.yahoo.com/ph/jjsmythe/my_photos 70.2% of the man I used to be. > Whatever you do tonight make it your choice, not the choice > of another. Well now, that's great advice. Thanks JJ. SignatureBear Grrrrrrrrrrr :o) 297/269/210 Highest weight 353 >> Whatever you do tonight make it your choice, not the choice >> of another. > > Well now, that's great advice. Thanks JJ. I should have mentioned; I will be going out tonight with my wife, and a couple of dear friends, to celebrate our 21st wedding anniversary...I get to practice what I preach. I already know what I'm going to have...a nice stuffed Maine lobster (sans breading if I can talk the kitchen into it, othewise I'll just have it steamed) and a bottle of Grgich Hills wonderfully buttery Chardonnay to share amongst the four of us. An easy choice as we've had basically the same meal every anniversary since we've been together. Of course, lobster is a whole bunch more expensive now that when we started doing this. I hope you have a pleasant evening out with your friends. SignatureJJ. 275/193/183, BMI 27.7 - as of Feb 21, 2004 Atkins since Sep 1, 2003 http://f2.pg.photos.yahoo.com/ph/jjsmythe/my_photos 70.2% of the man I used to be. Grgich Hills is phenomenal. Great choice.Of course with a last name like Yengich, I have some prejudice. LOL Hope you have a great dinner too, JJ. And Happy Anniversary! SignatureBear Grrrrrrrrrrr :o) 297/269/210 Highest weight 353 > >> Whatever you do tonight make it your choice, not the > choice [quoted text clipped - 16 lines] > > I hope you have a pleasant evening out with your friends. Thank you. I still can't believe that 21 years have already passed. I've enjoyed wines from many different vineyards over the years but absolutely the best food/wine pairing I ever had the privilege of trying was a '95 Grgich Chardonnay with a lobster and scallop dinner. Remarkable taste combination. I hope to get a '01 bottle tonight...we'll see. If I can't get that do you have another not too oaky Chardonnay that you might recommend, or possibly a Pinot Gris that might pair well with seafood? Let's see, this should still be a low-carb meal. 1 glass of white wine 1.5g carbs. 8 oz. of lobster and scallops with drawn butter, about 8-10g carbs. A nice salad before dinner, a side of steamed broccoli with the meal...I should be set. I normally count calories and cap at 1600 a day...I don't think that this will happen today however. JJ. > Grgich Hills is phenomenal. Great choice.Of course with a last name > like Yengich, I have some prejudice. LOL > Hope you have a great dinner too, JJ. And Happy Anniversary! :: Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is :: a former colleague of mine from Rose Pistola in San Francisco. I'm [quoted text clipped - 7 lines] :: For some of you foodies out there, here's a link to the restaurant. :: http://www.cetrella.com/index.html Well, if you're lifting and doing some serious cardio, you could take an evening and enjoy yourself. When I know I have an event like this coming, I pile up the workouts. Last time, I had a hard friday night workout, then did 20 miles on the stationary the next morning (some 800 kcals). Finally, I ate really light during the day prior to the dinner. But at the dinner -- I ate! >When I know I have an event like this coming, I >pile up the workouts. Last time, I had a hard friday night workout, then did >20 miles on the stationary the next morning (some 800 kcals). Finally, I >ate really light during the day prior to the dinner. But at the dinner -- I >ate! amazing. sounds very similar to the behavior of some "naturally" thin people i know. of course this is how most of the world that is normal weight thinks. congratulations on your seeing the light. i'm still part of the camp that thinks i'm going to pig out for dinner. the day is shot, i might as well pig out for breakfast and lunch as well. that is why i am here, to re-learn my food skills. peter "Bear" <polarbear50@earthlink.net> wrote... | Wondering what others would do in my situation? I'd bet your chef friend and your waitron know full well what LC entails. Judging from the menu, there shouldn't have been a problem accommodating such a request. Did you see the Mavericks Surf Contest? eff I'd bet your chef friend and your waitron know full well what LC entails. > Judging from the menu, there shouldn't have been a problem accommodating such a > request. You're right. When I think about it, it's the cocktails, the wine, and the bread that are the real problems. All of which would be tempting to indulge in. Oh, and of course, dessert. The cheese selection is great but a real dessert would be nice. I almost feel like canceling. >Did you see the Mavericks Surf Contest? Didn't get out there. It's hard to get out there and they were discouraging folks from going. Other than the surfers and everyone else actually involved. Thanks eff SignatureBear Grrrrrrrrrrr :o) 297/269/210 Highest weight 353 > "Bear" <polarbear50@earthlink.net> wrote... > | Wondering what others would do in my situation? [quoted text clipped - 6 lines] > > eff > From: Bear (Sat, 28 Feb 2004 14:35:56 GMT) > MsgId: <gH10c.11569$yZ1.3179@newsread2.news.pas.earthlink.net> [quoted text clipped - 3 lines] > in San Francisco. I'm struggling with whether to go all > out and just eat carbs, or order carefully. I think you'll have a growth experience either way. If you carb out, you'll likely get physical confirmation about why it is bad for you. Just like I did at Christmas. For my mom's birthday, "taking a day off" was no longer a consideration. I skipped the cake and ice cream because I know how I'd feel if I ate it. But the Christmas experience was worthwhile in teaching me that. I doubt you'll eat enough calories to even gain 1 pound. Any weight you gain will be water weight and will come right back off. You may crave more carbs afterwards, though. If, however, you don't carb out, well you'll reinforce your own belief that this is a way of eating you can live with. You'll win eventually either way as long as the event doesn't take on a bigger significance than it needs to. Eating bad for a day isn't what hurts most of the people here. Eating bad, then finding ways to make it a regular part of your life is what hurts. > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm struggling [quoted text clipped - 6 lines] > For some of you foodies out there, here's a link to the restaurant. > http://www.cetrella.com/index.html Menu: OMG! But lots of yummy-looking LC possibilities. Can't you tell him you are trying to avoid carbs now and give him free reign otherwise? SignatureJean B. Bear, I would eat what he sends out and try not to over eat too much. That is what I do and will always do. Here is my reason. This is not a crash diet. This is a long term process. If you have a bad day, bad two days, even a bad week, that is not the end of the world. You will get back on the diet and start losing again. Take your time losing because you are not on a crash diet. At least that is how I look at it. I would kick back and enjoy the night. This doesn't happen on a weekly basis so you should be fine. JMHO, Curt SignatureStarted low carb May '03 211/184/185 . . 6'2" 15.78% BF Highest weight 250 5+ years ago > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm struggling [quoted text clipped - 11 lines] > 297/269/210 > Highest weight 353 Good advice as usual Curt. Thanks. I think I will go ahead and enjoy but not overdo it. I agree with what you say about this not being some crash diet. You've said that to me before and it really helps to remember that. This is a lifetime change and not a short term diet where a few days here or there can add up to disaster. It will probably be a while before we do something like this again. SignatureBear Grrrrrrrrrrr :o) 297/269/210 Highest weight 353 > Bear, I would eat what he sends out and try not to over eat too much. That > is what I do and will always do. Here is my reason. This is not a crash [quoted text clipped - 23 lines] > > 297/269/210 > > Highest weight 353 Take it as a learning experience. If you do eat the bread, keep it under control, and check and see how much weight you actually gain tomorrow or the next day. Reread Jenny's site and see how her attitude helps you. (it has me)..... If this is the first time, it will be a double good learning experience. You may find that the one evening isn't worth the 4 or 5 days setback you may experience. On the other hand, I found that at Christmas, it was worth it to me to be able to join in with the family...(but I found I couldn't eat as much as before). I did get back to goal shortly afterwards, but for 3 days, I ate with my family and didn't fix myself special foods. BUT, I did get terribly sleepy after eating all those carbs--esp. Christmas afternoon... I wasn't sure that the afternoon sleepiness was all that wonderful. I was sooo tired. However, I wasn't entirely sure it wasn't in part 'letdown' from all the Christmas preparation and I've not tried it since then. :) Becky P. > Take it as a learning experience. If you do eat the bread, keep it under control, and check and see how much weight you actually gain tomorrow or the next day. > :) > Becky P. This made me think of another thing I do. If I have a night of beer or am eating pizza or something for a night out, I never weigh myself the next day. NEVER! I used to the day after, but found things like that depress me. So, I now wait for 3-4 days to weigh myself after a night out like that. If I drink, it is a waste for me to weigh the next day. For some reason I always gain a few pounds if I drink, but it comes right off. Not sure if it is just water retention due to dehydration or what? Some good answers on this topic. Kind of fun to see how people deal with all this. Curt ::: Take it as a learning experience. If you do eat the bread, keep it ::: under [quoted text clipped - 10 lines] :: pounds if I drink, but it comes right off. Not sure if it is just :: water retention due to dehydration or what? I weigh myself everyday. I *always* weigh myself the next day after I have more carbs than usual. Since I know that the carbs draw glycogen into the muscles and/or liver, and along with that comes water, I know it water weight. The next thing I want to know is how a certain carb hit will affect my day-to-day weight. From this, I know not to be depressed, upset or anything about it because I understand exactly what is happening. IMO, knowledge is power. That menu didn't seem like challenge. Easy low carb options, better restaurants would be happy to substitute veggies for the carb items...and maybe the sauces would have real cream in them. A true hollandaise sauce has no carbs! SignatureDiane Atkins since 12/4/2003 234/211/150 5"8 > > Take it as a learning experience. If you do eat the bread, keep it under > control, and check and see how much weight you actually gain tomorrow or the [quoted text clipped - 13 lines] > > Curt > Tonight I'll be eating at a restaurant in Half Moon Bay. The chef is a > former colleague of mine from Rose Pistola in San Francisco. I'm struggling [quoted text clipped - 11 lines] > 297/269/210 > Highest weight 353 Hmm. If it were me, I'd order low-carb stuff, and if the dude sends out any high-carb stuff, I'd have a bite and compliment him but tell him I'm doing low-carb so I can't eat it all. SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.