I don't make a very good Mexican, but I do make a very good Guacamole. In side-by-side tests with other peoples' guac, mine tends to disappear first. In the interest of making more delicious food available to all, I will here attempt to distribute this knowledge to you.
The following is something I posted on someone's Google+ thread. Long rant follows the break as it did not there.
100 years ago there weren't laws preventing you from using humanure to grow your food. And no-till agriculture is more efficient than that nonsense using rototillers and tractors and so on. Of course, it's only nonsense if you're only producing enough food for your own consumption; machines have their place in agriculture. I eagerly await further advances in robotics in agriculture, as that is the technology that makes it possible for economically feasible mechanized food production without destruction of the soil, water, air, et cetera. However, we have masses of unemployed in most of our societies worldwide, and such an advance would only exacerbate this problem. (long rant which followed deleted and moved to my blog)
Here it comes, another attempt to conflate fats and sugars. This is the same lie the NIH and the USDA have been telling since the 1970s, supposedly for our health, but ostensibly to support companies like Nabisco which sell mass loads of sugar and starch. Eating lard will lower your cholesterol count if you don't spread it on toast.
My take on the USDA Food Pyramid.
1 1/2 c whole wheat flour 1/2 c nut flour, almond meal, or similar 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 2/3 c nuts (walnut, pecan, madacamia?) spices to taste: some pumpkin pie spice, a bunch more cinnamon, and a little more allspice 2 tbsp molasses 1/2 c melted butter, cool 4 eggs 1 c half and half 1 tsp vanilla
(A no-carbohydrate recipe)
This is my own recipe for soy ginger garlic chicken. Soy, as in soy sauce, and ginger, as in powdered ginger. This is a recipe for fried chicken, so those looking to escape oil and fat should probably look elsewhere. It is not, however, breaded, and none of the ingredients have any significant carbohydrates. This is one of the things I eat the most on my ketosis diet.
Back in 2002 I made a writeup on the Atkins Diet on Everything2. This prompted several requests for what I tended to eat during the course of the day. Sometimes it's a sad tale indeed, because at the time I was a poor student on a tight budget. The following article is a copy of that original article, which I intend to expand as time goes by - I am about to go on the diet for the second time. For the record, I am currently about 80 pounds lighter than I was when I went on it the first time, even though I've been off of it for years now. Read on for the goods.
This beautifully-named grille is a ~48,000 BTU, four-burner unit, with a 13,000 BTU side-burner. The lid, doors, and fascias are stainless steel, while all the other parts are painted. The chome-finish plastic knobs are big and cheery and the ignitor is a centrally-mounted electronic type that ignites both the grill and the side burner. It comes with a griddle for the side-burner, and has an upper swing-away grill for toasting and roasting.