001), and resection of only the deep lobe of the parotid gland (OR, 4.2 P =. On multivariate analysis, three variables were significant independent risk factors for FBS: sympathetic chain sacrifice (odds ratio, 4.7 P =. Patients developing FBS were interviewed to assess the efficacy of various treatment modalities.įBS developed in 45 patients (incidence, 9.6%), at a mean time of 97 (range, 6-877) days from surgery. Univariate analyses and multivariate logistic regression were used to identify independent risk factors for FBS. Incidence was calculated using the Kaplan-Meier method. Patient, tumor, and FBS characteristics were analyzed. Minimum follow-up time was 3 months (median, 39 months). We reviewed the records of 499 patients (mean age, 50 years range, 12-81 years) undergoing surgery of the deep lobe of the parotid gland, PPS, and/or ITF between 19. We hypothesized that certain clinical and tumor variables independently predict the development of FBS. The incidence, risk factors, treatment options, and outcomes of FBS are poorly understood. Sub Danger Zone: $6.49, small $7.49, large.įirst Bite Café, 76 Brighton Ave., Boston, 61, What’s your favorite food indulgence? Let us know in the comments.First bite syndrome (FBS) refers to facial pain characterized by a severe cramping or spasm in the parotid region with the first bite of each meal that diminishes over the next several bites.1, 2 It is a potential sequela of surgery involving the infratemporal fossa (ITF), parapharyngeal space (PPS), and/or deep lobe of the parotid gland. But at least now I’ve been to the other side and appreciate the fortitude required to conquer the Danger Zone. For me, those first bites from First Bite were enough. Grease had somehow infiltrated my pen to the point where it was difficult to take notes.Ībout 20 minutes later, that heavy feeling in my stomach began to kick in. My lap was covered in crumbs, and marinara-specked oil lay in puddles on my notebook. “You’ll need room to stretch.” Truer words have never been spoken. “Never wear jeans with a belt when eating a First Bite sandwich,” said Phil, one of the seasoned members of the tasting crew. The Fat Cat, the burger offering, became my personal favorite - the absence of cheese left the meaty part more flavorful. While the Fat Bull’s steak was sufficiently peppery, the meat was quite dry the Fat Willard’s garlic bread shell rendered the sub too soggy to get a satisfying bite. The moisture of the sandwich determined its success. But the flavor of melted cheese and fries is usually pretty great on its own. They all tasted pretty much the same, save for a bit of marinara here, and spicy buffalo sauce there whenever you slather anything with that much melted cheese and fries, the flavor profiles get a bit lost beneath the grease. Between bites, we discussed the merits and downfalls of each sub. This was no easy feat, as each well-rounded bite requires the near unhinging of the jaw. Sitting in a circle, we began, methodically, to eat. Uttering the order over the phone required courage: “Give me a Fat Willard (grilled chicken, fries, mozzarella sticks, marinara, and melted cheese on garlic bread) a Fat Buffalo Chicken (boneless buffalo fingers, fries, mozzarella sticks, and melted cheese), a Fat Bull (see above) and a Fat Cat (hamburger, fries, mayo, ketchup), please!” First Bite is tiny, with only one table, so I went for takeout. I decided it was time to get off this gastronomic sideline, so I assembled a crew of fellow tasters, experienced Danger Zone denizens as well as two First Bite newbies. I couldn’t help but wonder, was there something to this world of unapologetic gluttony? Was I missing out? We went down the list, enticed, disgusted, and curious. There are 15 varieties of this monstrous sub in a segment of First Bite’s massive menu marked “ Sub Danger Zone,” which I immediately read aloud to my roommates from my laptop. I was both intrigued and grossed out when she told me what it was: a cheesesteak stuffed with mozzarella sticks, fries, and melted cheese. One recent weekend, my roommate confessed to consuming the “Fat Bull” from First Bite Café on Brighton Avenue. But I’ve never crossed the threshold into the unabashed, no-holds-barred consumption of greasy fried foods indulged in by some of my friends. I love food, and I thoroughly appreciate that some good foods just aren’t healthy - I will never turn down a warm chocolate chip cookie or handful of fries.Īs a Philadelphian, I am well versed in the ultimate grease-on-meat combination, the Philly cheesesteak.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |