Dieting 101

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it allows weight loss whilst allowing you to eat many foods that would not be part of a normal diet, eg pork and butter.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.















Flesh Of The Pig Ala Bob Greenberg Recipe
Flesh Of The Pig Ala Bob Greenberg Category Main Meal Recipes 
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Ingredients And Procedures

---------------------------------BASIC RIBS--------------------------------- 3 lb Country Ribs or other

1 c Cider Vinegar

2 T Black Pepper fine ground

2 T Garlic Salt

----------------------------SAUCE FOR RE-HEATING---------------------------- 1 Open Pit small bottle

1 Small Bottle A-1 Sauce

1/4 c Molasses

1 Supply of Hickory Chips

Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it.

Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect.

Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. -----

 
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