Serious Eats - seriouseats.com

Ed, this is what skinny people do naturally. We often eat whatever we want but don't eat as much of it (at least not all of the time) as many others.

The only thing I would caution you against is viewing what you are doing as a diet. If you treat it as something that will come to an end so that you can go back to your previous way of eating, you will still fail. Once or twice I thought I should stop indulging in whatever I wanted when I would go through a period that was clearly not going to be kind to my waistline. I would always eat more trying to satisfy myself than if I had just eaten what I wanted in the first place.

I'll admit that I'm lucky and my body tends to stop wanting fat, carb and calorie laden foods after a certain point of indulgence. However, this doesn't mean that I don't eat way more than 2,000 calories some days with most of those calories doing nothing to meet my nutritional requirements. I just don't worry about it and know that I'll probably have several days when I'm really good that balance it out. My weight has been stable since high school eating this way.

Granted, if I had your job, it might not work as well. :)

My favorite pork memory, although only in retrospect, was learning that hot bacon grease and glass do not go together. I had guests over who were shocked that I would save bacon grease for use in other recipes. I was pouring the fat into a canning jar when it just shattered, letting bacon grease spill all over my counter, dishwasher and floor.

I still sometimes find a smear of the stuff!

Steamed artichokes since no one else I know seems to think they are worth the effort.

They are not planning on germinating these seeds. This is just one of many storage facilities for the genes of the plants. Seeds just happen to be the most stable tissue in plants. They are designed to be stored.

We have lost quite a bit of genetic diversity in our crops and other plants already due to lack of interest in perpetuating less commercially profitable varieties. People eventually figured out that even if we don't want to use those plants in large commercial scale production, we could profit from having access to their genes and they want to prevent similar loses in the future.

In other words, the goal of this project is not to bring back plants after they have all died but to save genes that we could use to engineer improved plants in the future. Do you all really think we'll survive something that kills off all plant life?

I've been told they make a great bbq. My undergraduate advisor was involved in an attempt to increase the population size of a rare subspecies of squirrel and they killed off a large number of individuals of a competing subspecies that wasn't rare. Instead of wasting all of the meat they had a bbq.

Dark.

Straight up baby.

Sorry eathermaiden but you're wrong about the salt water. Salt actually raises the boiling point (temperature at which it will boil) so that the boiling water is hotter with salt than without. I'm not sure if the hotter water cooks pasta faster or if it is just that the higher temperature results in a better end product.

This is the same reason why cooking at high altitudes is a problem as the lower atmospheric pressure lowers the boiling point of water. Water boils at lower temperatures and so doesn't properly cook things since the water molecules can't get any hotter than the boiling point and still be in a liquid state.

It doesn't get worse than a chain of fast food fish shops with the name "Something Fishy." It's a South African chain and when I saw my first one I swore that the name would never work in the U.S..

Years later we moved to Santa Barbara to find a sushi joint with the same name. Very appealing.

Having recently lost ten pounds with minor diet and exercise changes I do have a few suggestions.

Don't deny yourself cheese if you really love it, just restrict the times you can eat it as a snack as you are doing with carbs. I've found that eating the real thing in the form that you love does a great deal more to temper cravings than trying to water the stuff down. Likewise, if you feel a craving coming on, try to indulge it early on so that you don't end up over doing it later on as huney_bumper said above.

The only other thing I would say is that it is a good idea to try and do the journal even if you are not completely successful or even end up missing days. It is very easy for your brain to massage the data so that you "forget" how much you've eaten in a day. As a bonus, it can really help you figure out appropriate portion sizes by forcing you to recognize how much you are eating. Oops, again I'm repeating what others have said. Well, if nothing else it will hopefully reinforce those earlier comments.

I'm not changing on this one. My favorite is still Pierce's in Williamsburg, VA.

Not that I know of but the mac and cheese sounds good enough to be worth a try.