Atkins diet

The Atkins diet, officially called the Atkins Nutritional Approach, is a well-known low-carbohydrate diet created by Dr Robert Atkins from a diet he read in the Journal of the American Medical Association and used to resolve his own overweight condition. He later popularized the Atkins diet in a series of books, starting with Dr. Atkins' Diet Revolution in 1972. In his revised book, Dr. Atkins' New Diet Revolution, he modified or changed some of his ideas, but remained faithful to the original concepts.

The Atkins franchise, a business formed to provide products to those individuals on the diet, was highly successful due to the popularity of the diet, and is considered the driving entity of the larger "low-carb craze" during the early millennium. However its success dwindled and Atkins Nutritionals of Ronkonkoma, New York, the company founded by Dr Atkins in 1989, filed for Chapter 11 bankruptcy in January 2005, two years after his death. The company re-emerged in January 2006, and the Atkins logo is still highly visible through licensed-proprietary branding for food products and related merchandise.

Saan Soju. Soju is a type of clear sprit made from sweet potatoes, rice and other grains. Stronger than Sake but weaker than Vodka, at about 23 percent alchol, its a potent accompaniment to a Korean meal. Saan Soju has a slight green tea flavor to it and I find it less harsh than some of the other soju brands such as Green or Jinro.

Classic cabbage Kimchi. This is fermented for several months in a brine with ground hot chile pepper, a ton of garlic, scallions, and salted shrimp or oysters.

Pickled Jalapenos.

Squid in a Chile sauce.

Black Seaweed.

Meat and vegetables are brought to the table for grilling. We ordered skirt steak and “special” beef rib.

Skirt Steak grilling at the table. If you want to see what this experience is like, check out this short video I took.

Meat closeup.

Ater the meat starts to grill up nice, the waitress comes and cuts it up for you into bite-sized peices. These are then rolled up in lettuce leaves with scallions and raw garlic and ssamjang (chile and fermented soybean paste) and eaten with your hands.

Mushrooms and Onions are also grilled as well. Garlic and chiles are supposed to be eaten raw, but I actually like to cook it a little.

Ready to eat!

Next course, the special beef rib.

If only you could smell this.