Diet info

The Zone Diet
The Zone diet is a diet system initially devised by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t specifically a weight loss diet, however many zone diet fans believe that they really manage to lose weight by following it.
The science claimed for the Zone Diet is that if you were to control the secretion of two key hormones, (insulin and glucogen), then your body releases eicosanoids which, as a result puts the body in a state of balance that is a lot more healthful than normal, which is known as the zone.
Sears believes that if you get into this 'zone', your body is working at its best and, because of this, does not build up fat.
The main process of the zone diet is to control the precise ratio of carbohydrates to proteins, and to make sure your diet has large amounts of Omega 6 and omega 3 fish oils.

Philadelphia Pepper Pot Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 lb Honeycomb tripe

2 lb Tripe, plain

1 ea Veal knuckle

1 ea Pot herbs, bunch

4 ea Med Potato

1 ea Onion, large

1 ea Bay leaf

1 x Salt

1 x Cayenne

1 c Beef suet

2 c Flour

1 x Water

1 x Salt

1 x Parsley, chopped

Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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<h1>Philadelphia Pepper Pot</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Honeycomb tripe <P>2 lb Tripe, plain <P>1 ea Veal knuckle <P>1 ea Pot herbs, bunch <P>4 ea Med Potato <P>1 ea Onion, large <P>1 ea Bay leaf <P>1 x Salt <P>1 x Cayenne <P>1 c Beef suet <P>2 c Flour <P>1 x Water <P>1 x Salt <P>1 x Parsley, chopped <P>Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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