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Free Will AstrologyAlibi's Personals
 
 V.13 No.33 | August 12 - 18, 2004 

Gastrological Forecast

Hey, could there be anything better than an artificially flavored slush scooped up with a gigantic spoon-straw? No? Well how about a diet version? Unfortunately, the little pleasure called Slurpee used to cost you about 350 calories. Now you don't have to piss off your personal trainer every time 7-Eleven calls your name. The diet Slurpee, made with calorie-free diet sodas, is just one of several chilly liquid creations this summer, but it would be tough to say that the other folks are being as calorie-conscious as 7-Eleven. Krispy Kreme just released what we're calling the "liquid donut," a frosty treat that's supposed to mimic the sweet and yeasty flavor of a hot doughnut. Why anyone would want to drink frozen glaze is beyond me, but I am even more confused about the insane calorie content of these things. A small cup (8 ounce) of the original flavor packs a whopping 440 calories, twice the amount in just one doughnut. The Starbucks frappucino is also a gut-buster at an impressive 650 calories for the venti size (50 more than a Big Mac!), but at least the company is trying to do something about it. They just launched a light Frappucino that has only 140 calories for a tall size—without the whipped cream. Hey, if you drink it, the calories don't count, right? Sort of. If you can't fit into your autumn jeans because of your summer drinks, don't blame me. I told you about the diet Slurpee.

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La Michuancana on Central.
Laura Marrich

The Dish

All the News That's Fit to Eat

Bada Bing Pizza (1716 Eubank NE) now sleeps with the fishes. Once known as Moe's New York Style Pizza, the Italian dine-in and delivery restaurant quietly shut its doors several weeks back for reasons not yet known to us. Bada Bing was one of the few places in the city that served a truly great home made cannoli, not to mention a damn good pie. They were a little slice of New York nestled in the Northeast Heights. Judging from the responses we've received so far, they will be missed by pizza-philes everywhere.

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Know Your Ingredients

Putting Peanuts on the Spot

The Food Allergen Labeling Act aims to help kids spot peanuts and soy on food labels

Last year the Stanford University dining hall became a "peanut-free" zone, a haven for all of those kids who feared Snickers like the plague and had to settle for jelly and jelly sandwiches. Of course, there was an initial uproar—in California they protest everything. No more spicy kung pao chicken? No more pad thai or ice cream sundaes? Students dressed as peanuts for Halloween and ran into the hall trying to scare the allergic kids; others threatened to spike the dishes with nuts unless they got more ice cream and fewer vegetables. Even at Stanford, people can be ridiculous.

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Scott Rickson

Dining In

Direct Coal Grilling

Doin' it up cowboy style

To roast in the days of the chuck wagons, cooks dug a pit in the ground, filled it with hot coals and nestled a cast-iron Dutch oven into it, then covered it with sod and left it for hours. In New England, traditional clambakes are still done in a similar fashion, but while it's a tempting idea, it's not really feasible for most of us. For me, it won't work because three generations of my wife's family have lived in this house over the last half-century, and she comes from a long line of animal lovers. God knows what I'd turn up if I started digging in our back yard.

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