Ranch Shootout Has No Injuries

Everyone walked away from…

A Six Ranch Shootout

6 Brands, 8 Questions, 1 Answer:

Which is Best?

While taste and flavor are highly subjective terms, there are uniform, concrete facts and standards, which can be independently and casually observed by anyone.

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Six Ranch Shootout

Item	Brand	Size	Cost
1	Yo Mama’s	13oz/368g	$4.48
2	Great Value	8fl oz/236mL	$1.43
3	Ken’s Steak House	16oz/473mL	$2.98
4	Wish-Bone	15fl oz/444mL	$2.67
5	Kraft	16fl oz/473mL	$2.48
6	Hidden Valley	16fl oz (1pt)/473mL	$3.98

 

Which brand(s):

Q1. Contained NO “artificial” ingredients, i.e., had only all-natural ingredients?

Q2. Had the

RECIPE: Quick’n Easy Peasy — Winner, Winner Chicken Dinner!

Spatchcock chicken prepared to be cooked in the oven

.

Are you looking for a …

Quick’n Easy Peasy Recipe?🤗😋

Introducing….

Spatchcock chicken
+
Coarsely-cut root vegetables!

Are you ready for a healthy, satisfying, nutritious, delicious, hot, home-cooked meal in ONE HOUR?!?

Of course you are!

Let’s get started!

Time’s a-wasting!

Cut open a whole bird by cutting down one side of the spine (use a knife or kitchen shears, it’s player’s choice).

Put it in a baking pan.

Push down on it to split the breast bone/cartilage, to help it lie flat.

Liberally season BOTH SIDES with S&P and your favorite seasonings blends. DON’T BE SHY! And for cryin’ out loud! Be SURE to LAY ON THE SALT! It’ll make the skin crispy! (Salt is hygroscopic — it attracts water, and in this case, it draws it out, thereby crisping the skin.) And use coarse kosher salt… because you can see it easily after applying it, to know how much you’ve used.

Coarsely cut as many red potatoes, carrots, and onions as makes you happy.

Why red potatoes? Yukon gold potatoes are also an excellent choice. They both — red & Yukon gold — hold together better when cooked, but you’re free to do as you wish. After all, YOU’RE the one making this dish — right?

How many “makes you happy”?

Only YOU know the answer to that question!

Spatchcock chicken, leg quarter, skin removed

What constitutes “coarsely cut”?

I’m glad you asked!

This is what constitutes “coarsely” cut, and how it’s done:

1.) Cut potato/onion in half (2 pieces).

2.) Cut those two halves in half, then cut each piece in half again, in the same direction (3 cuts yields a total of 4 pieces, each half).

3.) Hold together the sliced pieces, turn them 90º, then cut crosswise into 3, or 4, even pieces.

4.) Cut whole carrot into 1-2 inch length pieces, do not slice in half lengthwise.

Scatter vegetables around the bird.

.

.

Cook it for:

Beat Your Chicken Meat: Why & How

No animals were harmed in the production of this entry.
However, a few did sacrifice their lives in order to make it happen.
A huge shout-out to the pig –and– to the chicken.
THANK YOU!
For all you do, this recipe’s for you!

CAUTION: Images of dead animal parts follow.
Only the hungry should view.

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Today is New Year’s Day.

Woo hoo! One more time to get it right. One more trip around the sun.

We’ll see what happens.

In the mean time…

I forgot to pop the bubbly last night.

It wasn’t French… neither was it Spanish, but rather, was Italian — a lovely, inexpensive Prosecco (DOC), a sparkling, extra dry, 2022 vintage, from Bardolino, located along the eastern coast of Lake Garda (Italy’s largest lake), in the province of Verona, in the very north-north-central portion of Italy, directly northwest of Verona.

Slices of chicken cordon bleu, christened with a Dijon béchamel sauce (butter, cream, milk, flour, garlic powder, Dijon mustard, Parmigiano Reggiano). Background, whole wheat crackers with Fromager d’Affinois, a cow’s milk French double-cream soft cheese.

Again, it rests in the refrigerator, unopened.

And the traditional Southern New Year’s fare of greens (mustard/turnip/collard) cooked with smoked hog jowl/ham hock/smoked turkey neck, onion/garlic, its pot-likker combined with the buttermilk cracklin’ cornbread, and black-eyed peas, with green onions… was absent.

Instead, Chicken Cordon Bleu was on the menu.

The term “cordon bleu” translates from French literally as “rope blue,” though long figuratively interpreted as blue ribbon, is a flattened, often rolled, seasoned chicken breast with a slice of ham & melted cheese in the middle, coated in fine breadcrumbs, sautéed, then baked. It is served with a Dijon mustard-based cream & butter sauce, made with flour, flavored with Parmigiano-Reggiano, S&P, and thinned with whole milk.

First thing you need are the ingredients, and they are:
Chicken Breasts
Ham Slices

Smithfield Chinese Foods to Fire 26 Utah Farms

Wishing for you, and yours, a very Merry Christmas, and a Happy New Year, y’all!

If you’re going to dance, you MUST pay the piper, and the piper calls the tunes.

Don’t talk with your mouth full.

––//––

Smithfield Foods Ends Contracts With 26 US Pig Farms, Citing Oversupply

December 06, 2023 at 10:39 AM
https://www.agweek.com/livestock/hogs/smithfield-foods-ends-contracts-with-26-us-pig-farms-citing-oversupply

CHICAGO, Dec. 5 (Reuters) — Smithfield Foods said on Tuesday, Dec. 5, it will end contracts with 26 hog farms in Utah, in the latest contraction by the world’s largest pork processor in the face of an industry oversupply.

Wan Long, RIGHT, Chairman and CEO of WH Group, formerly called Shuanghui International, shakes hands with Charles Larry Pope, President and CEO of Smithfield Foods, at a press conference of WH Group in Hong Kong, China, 14 April 2014.
Two subsidiaries of Henan Shuanghui Investment and Development Co have gained access to the Russian market, after its parent company — WH Group Ltd, the world’s largest pork producer— acquired US pork producer Smithfield Foods Inc and bought a stake in Campofrio Food Group SA of Spain, the largest pan-European packaged meat products company, last year. The two Heilongjiang-based companies — Wangkui Shuanghui Beidahuang Food Co and Heilongjiang Baoquanling Shuanghui Food Industry Co — got the official nod after their production facilities and products were examined and assessed by officials from Russia’s meat products watchdog, the Federal Service for Veterinary and Phytosanitary Surveillance, in August, Shuanghui Development said on its website. To widen its import market for meat, the Russian government agreed to import meat products from five Chinese suppliers by the end of August, indicating the nation has taken a flexible strategy to balance the supply and demand relationship, while the US and its European allies are trying to squeeze the country’s trade space in the world market.

Pork producers have been losing money as pig prices and consumer demand for pork have struggled at a time of high costs for labor and other expenses.

Smithfield, owned by Hong Kong’s WH Group, said it will terminate employees who support its dealings with farms that raise hogs under production contracts. Layoffs may total about

A Potato Soup Recipe: The Humble Potato Exalted

Let’s Cook! In Praise of the Humble, Versatile Potato.

If you read recipes, as I often do, you’re bound to have seen at least one recipe for Potato Soup.

Many, if not most, or — dare I say it? — even all recipes for Potato Soup have so MANY so-called “garnishments” that you wonder if you’re eating Potato Soup, or something else, like a puréed casserole, or some such thing.

Perhaps instead those ingredients should  be called “amendments” — like soil amendments, for example, defined as being things added to change something to which they’re added… because they FUNDAMENTALLY CHANGE the ENTIRE dish — flavor, texture — EVERYTHING, so that the potato becomes lost in the mix, and essentially disappears as a foundational element of the dish, making the additions to it the center-of-attention.

It’s hardly recognizable as a potato, per se, aside from the traditional, well-worn add-ons like sour cream, chives, bacon, onions, cheese, butter, pepper, parsley, milk, buttermilk, pulled pork, celery, celery seed, chicken broth, ancho chili powder, green onions, flour, and goodness knows what all else.

Even for a so-called “loaded” baked potato, that’s a whole lotta’ stuff… that COMPLETELY HIDES, COVERS UP, and MASQUERADES as a “potato.”

Make NO mistake.

It is NOT.

It’s some type of casserole, using a potato as an excuse to exist.

This recipe is NOT that.

Not by a long shot.

Not even hardly.

Look… many, perhaps even most, folks like potatoes. And to be certain, not only are there are numerous types of potatoes, they are ubiquitous globally, including Sweet — and there are numerous varieties even within that group — by some accounts, several thousands. By the way… in the language of horticulture, the proper term that describes a variation (a variety, or type) in a plant is “cultivar.”

Then, we have the Russet, Yukon Gold, Red, etc. And within the greater potato genre, per se, there are multiple thousands upon thousands, tens of thousands, even, of varieties and cultivars of potatoes globally. So, it’s not as if there are only 3, or 4 types. It’s just that “your” grocery store chain has chosen to sell those limited few types, and the farmers… well, the farmers grow ’em, god love ’em. It seems as if we’re broaching upon narrowing to monoculture… almost.

Each of those types and cultivars have their own unique characteristics, including variations in

Are You A Fan Of Bacon? You’ll Want To Read This.

Bacon is not my thing, per se, at least insofar as, once you’ve had the AUTHENTIC product, it’s difficult to return to the imposter.

By AUTHENTIC, I mean to refer to what some folks call “slab” bacon, which is smoked, and dried, so that the uncooked slab of bacon needs NO REFRIGERATION, and is often found hanging in the open in the grocer’s meat section.

This product is what some call “streaky bacon,” which is what the English call this type of American-produced bacon.

Now, remember… before refrigeration came along, the preservation of meats was done primarily by smoking, and curing — and THAT was a technique learnt from the Native Americans in the earliest days of American history, i.e., by the colonists at Jamestown, Plymouth, etc.

That is also why, when the first enduring “snap” of winter, i.e., COLD weather, came along, it was called “hog killing weather,” because the cool, even cold temperatures largely delayed (retarded), if not temporarily prevented, spoilage (as rancidness, referring to an oxidized, deteriorated state of fat), and deterioration (rotting) of the uncooked flesh. Lard would be rendered (changed in character) from fat, which is accomplished by heating it, most typically in a large cauldron suspended over an open fire, to melt it.

EVERY PART of the hog would be used, which how the phrase “everything but the squeal” originated. The fat, the jowl, the hock, the ham, the loin, the back strap, the trotters (feet), the ears, the liver, the heart, stomach, snout, skin, and even the intestines (chitlins, or chitterlings), were ALL used as some sort of food item.

Nowadays, the meat is processed wham-bam-thank-you-ma’am with numerous godforsaken chemicals, soaked in brine, injected with water and chemicals that make it soak up water (that’s bordering on fraud, to pump water into meat, or use chemicals to cause it to absorb water to increase its weight), injected with preservatives, nitrates (often as celery powder), nitrites (agents that interact with the hemoglobin naturally present in pork (blood in the flesh) that cause it to have an unnaturally red, or pink appearance and which eventually become nitrosamines, known carcinogenic compounds causative of stomach, bladder, colorectal, and breast cancers, vacuum packed, thrown in a refrigerator, and rushed to market.

Just read the labels sometimes, and look up things like sodium erythorbate (an anti-oxidant, color fixative, cure accelerator and synthetic variation of ascorbic acid, aka vitamin C), sodium phosphate — used to help meat retain moisture, and prevent development of rancid odor from the fat (which is deteriorating, or else it wouldn’t be added), HFCS (high fructose corn syrup) which is metabolized differently than sucrose (table sugar) and known to cause weight gain and Type II diabetes, sodium tripolyphosphate (STPP) which is an inorganic hydrophilic (attracts & retains water) emulsifier, and is even used in detergents, etc.

When cooked or broken down in the stomach, nitrites form nitrosamines (aka N-Nitroso Compound), which are known carcinogens, particularly among young children and pregnant women.

The USDA limits addition of nitrites (as sodium nitrite) in food to 200 parts per million. The thinking, or hope, is, that by adding ascorbic acid (aka sodium erythorbate, the synthetic form of vitamin C) to the processed food, it allegedly reduces formation of nitrosamines, though there is no conclusive scientific evidence proving it.

The addition of sodium nitrate is limited, whereas the addition of celery powder is unlimited, and is considered “organic.” Neither celery powder nor celery salt is regulated by the USDA, but chemically processed sodium nitrate is.

Nitrate residue on processed foods using “natural” sources of nitrates (such as celery powder), is often at least 10 times HIGHER than that found on traditionally cured products.‌

Essentially, it’s a bait-and-switch shell game — a culinary con game, and the consumer is the mark.

But to add insult to injury, today’s hogs are NOT

RECIPE: Vegetarian Stock Powder

Over the years, I’ve met, known, and been friends with several vegetarians in my lifetime, and quite frankly, all of them have been very pleasant people, kind, generous, giving, well-mannered, studious, professionals, and in most cases, religious, specifically, Seventh Day Adventist, a Christian sect that practices the Jewish custom of meeting on Saturdays (the Sabbath) for corporate worship, and resting from their labors.

They weren’t at all radicalized or “high pressure” animal rights activists, mean greenies, or other off-the-wall types — just plain ol’ nice, family, folk.

And as a tenet of their faith, they are vegetarian — some lacto-ovo, some pescatarian, some vegan. And you know you’ve made friends with them when they invite you to share a meal with them — that’s true of any people, religious, or not — and I have always considered it great honor to share a meal with them. One such time was Thanksgiving several years ago, when I was

Here’s What Happens When AI Writes A Cooking Website

My name is Viktoria Perry and I love cooking. Whether I’m whipping up a quick and easy stir-fry or baking a delicious cake, cooking is one of my favorite hobbies. I love to try new recipes and create my own dishes, and I’m always up for a challenge. Whether I’m in the kitchen or out and about, I always enjoy spending time with my family and friends.

AI, or Artificial Intelligence, is all the rage at the moment. It’s the “In Thing,” the proverbial hot potato of the moment, the “cool kid on the block.”

But folks are quickly finding out that it’s not what it’s all cracked up to be.

I mean, seriously… AI can’t kiss you goodnight, say ‘hello’ in the morning, prepare your breakfast, and so many, many more things that it’s impractical to enumerate them.

You know, one would think, or hope, that if an individual was going to write something, and ostensibly speak with an authoritative voice, that person would first check to ensure that what they thought, was correct, and if not, hasten to correct it BEFORE writing. Otherwise, anything written would be just pure useless blather.

Opinions — purely subjective beliefs, i.e., a “conclusion held with confidence but not substantiated by positive knowledge or proof” —  are one thing — although sometimes, opinions have some basis in fact or rationale, such as, for example, folks that hate cilantro, often do so because many of them say it tastes soapy, or worse.

But apparently,

Celebrate Black History Month!

If we forbid the preparation and serving of fried chicken and waffles, watermelon — or any other dish remotely historically associated with Black Southern culture — from being served as a dignifying celebratory moment and honorific during Black History Month, we will be unwittingly playing into the hands of racists, to help them accomplish their ultimate objective — exterminating the people they hate, and erasing the associated culture.

That MUST NOT HAPPEN.

Fried Chicken ‘n Waffles with Watermelon, a traditional Southern dish

It was with scornful disdain that I read a few news items about Nyack Middle School in Rockland County, New York, nearby NYC, where food vendor, Aramark, served fried chicken and waffles with watermelon on February 1, the first day of Black History Month. Writing for The Hill, Stephen Neukam wrote that “chicken and waffles with watermelon [are] foods stereotypically associated with Black people,” and that unidentified school administrators had said that Aramark “changed the menu items without telling the school.” The menu had earlier been posted online as being Philly cheese steak, with broccoli, and fresh fruit.

Apparently, some folks got up in arms about that substitution, even after Aramark had apparently asked students if they’d prefer those items. Student Honore Santiago said, “They were asking people if they want watermelon, and I remember being confused because it’s not in season.”

And the now-global 24/7/365 mass media, being what they are — gluttons who thrive on strife and dissention, ever searching for reportage of anything bad or controversial, including inane he-said-she-said tripe, often as so-and-so-Tweeted this, that, or the other, which has no genuine news value, while simultaneously blowing almost all things out of proportion, regardless of their, or the organization’s ideological bent — took that fumbled ball and ran with it.

It doesn’t yet appear that they scored a touchdown, however.

The school’s Principal, David A. Johnson, a Black gentleman, wrote a letter to parents, which stated in part that,

“The offering of chicken & waffles as an entree with watermelon as a dessert on the first day of
Black History Month was inexcusably insensitive and reflected a lack of understanding of our
district’s vision to address racial bias.

“Nyack Public Schools administrators contacted Aramark officials to insist on a mechanism to
avoid a repeat of yesterday’s mistake. The vendor has agreed to plan future menu offerings to
align with our values and our long-standing commitment to diversity and inclusion.

“We are extremely disappointed by this regrettable situation and apologize to the entire Nyack
community for the cultural insensitivity displayed by our food service provider.”

Perhaps that now means when National Heritage Week comes again for Jamaicans — who state that “heritage is one of the most crucial parts of our identity as Jamaicans. Heritage celebrations help to preserve this identity and our culture, which sets us apart from all other countries” — Jamaica Jerk Chicken with Beans and Rice cannot be served.

And when Chinese New Year arrives again, Wonton Soup, Kung Pao Chicken, Szechwan Shrimp, Spicy Crispy Beef, Sweet and Sour Pork, and Chinese Fried Rice are all out of the question.

And heaven forbid that, a few days from now, on February 11, when National Foundation Day (kenkoku kinenbi) is celebrated — which, according to the earliest Japanese historical records, was on that day in 660 BC that the first Japanese emperor was crowned — meaning that no sushi, no sashimi, no soy sauce, no chopsticks, no soba noodles, no miso soup with rice, and no sukiyaki may be served.

Which also means no kimchi for our Korean brothers and sisters… no matter how much they may protest, and regardless of the fact that it’s their national dish.

Hopping John is a simple, traditional Southern dish which is made with rice, black-eyed peas, and greens. The first known recipe of Hopping John appeared in an early cookbook entitled “The Carolina housewife, or House and home: by a lady of Charleston” was first published in 1847 and was authored by Sarah Rutledge, who was the daughter of Edward Rutledge, a fellow who signed the Declaration of Independence, though little else is known about her. While the book is widely lauded, even today, and can be downloaded from various sites free of charge, one can expect significant differences in culinary style, from then to now.
Regarding the name of the dish – “Hopping John” – there’s no known etymology for the origin, or derivation of the name, although there’s no shortage of speculation, however absurd. And finally… the original recipe calls for red beans – which are NOT kidney beans. But as any cook worth their salt knows, innovation and change are the name of the game when it comes to the creative aspects of cooking, and over the years, black-eyed peas have become the preferred pea/bean for the dish.

Nope, NO ONE can have any of that.

And HELL TO THE NO for tacos, burritos, salsa, guacamole, margaritas, fajitas, Chili Rellenos, carne asada, quesadillas, Red Pork Pozole, or Enchilada Sauce on Cinco de Mayo.

Do you see how asinine that is?

None of those people groups get up in arms about their culture’s foods, though at one time, or another, they’ve all been subjected to vile racist tropes.

“Stereotypical” food?

Oh, come on!

What kind of cockamamie nonsense is THAT!?!

A food CANNOT be either stereotypical, or racist.

Last February (2022), Boston Globe Columnist Renée Graham wrote about a similarly-related dustup at Xaverian Brothers High School where students — at the suggestion of a Black cafeteria employee — were served fried chicken as part of a Black History Month celebration, and wrote in part that,

A Story of American National Interests… as told by a Piece of Bacon

THIS! is honest to goodness COUNTRY BACON !!😋

THIS! is honest-to-goodness COUNTRY BACON!!😋

NONE of that mass-produced, factory-farmed, Made-in-China, Made-for-China gobbledygook.

This does NOT need refrigeration!

And, these pieces are also cooked, of course.

Oh! And you KNOW, that since 2013, Smithfield Foods, in Smithfield, VA, a formerly-American-based company, has been OWNED BY THE COMMUNIST CHINESE “Shuanghui Group” (now known as “WH Group” because it sounds more “American,” you know) because Smithfield’s Wall$teet corporate owners sold their American birthright for a paltry bowl of porridge — a mere US$4.72B.

You DO recall that China is a Communist nation, don’t you?

WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.

WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres, and that separate sale (as part of Smithfield’s holdings) was worth US$500M, according to the USDA.

Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of

Do NOT feed these foods to your dog!

If you,
your loved ones, or others,
have a canine companion,
there are certain “human” foods that you
MOST DEFINITELY
DO NOT
want to feed to it.

For example, onions, garlic, etc., are Alliums, which is to say that, they’re in the Allium genus. Essentially, that’s ALL onion-type vegetables, which includes leeks, shallots, scallions, chives, wild garlic, wild onions, etc.

They’re TOXIC to dogs.

Here’s another especially potent one: Xylitol. (zy-lih-tall)

Xylitol is a sugar alcohol used as a sweetener in many “human” foods, such as chewing gum, and in some so-called “low cal” foods.

Xylitol is HIGHLY TOXIC to dogs. It’s like fentanyl is for humans — it is SO POTENT even the smallest, teeny tiniest bit can kill.

Here’s another one: Chocolate.

Dogs are not capable of

Making Spaghetti? Here are some PRO TIPS to help make it BETTER!

Spaghetti! Who doesn’t like it?

Spaghetti is an easy-enough meal to prepare, and it can be as simple, or as complex, as one desires.

And despite that, as some things often are, they can be deceptively simple, or even challenging to master.

While with recipes, whether found online, on boxes, or in magazines and books, there seems to be a somewhat straight-forward approach to making certain dishes, even with renown and very popular ones, sometimes, the “Whys & Wherefores,” i.e., the rationales, the reasons why one does a certain thing a certain way, are typically omitted. And, that can be to the detriment of a burgeoning cook, or aspiring chef.

So, we’ll set out to, at least in small part, make a correction… at least as concerning spaghetti.

1.) Salt

Salt the water which the noodles boil in — HEAVILY, not a mere sprinkle, or a dash, or two. Lay it on!

Why?

Salt is hygroscopic, which means that it draws, or attracts, water.

And the noodles should be cooked to an “al dente” consistency, a translation meaning

WIN Failed, But Government Cheese Won

Losing WIN, and Feeding the Poor:
Ford, Carter & Reagan have important lessons to teach us.

Remember Gerald Ford, and his WIN — “Whip Inflation Now” — campaign?

 

It was a failure.

The two premises of that effort — encouraging increased individual savings, and reducing personal spending — were not merely ineffectual, they were also justifiably ridiculed because they did absolutely nothing to lower prices.

 

In a TRULY free market economy, not only is government allowed to compete, but prices, as others and I have continually said, are controlled by the seller, NOT the buyer. The SELLER is the one setting prices. 

 

For example, if Exxon Mobil, British Petroleum, Chevron, Royal Dutch Shell, Marathon, Valero, and Phillips 66 (in the TOP 10 largest oil companies globally by revenue) were to reduce by 25% their consumer prices of gasoline & diesel fuel (and, they could), that would significantly change, at least on some level, the volume of sales/consumption. 

 

Yet the study of economics also tells us that merely lowering prices will not always increase consumption to a certain price level. Consider bananas; if more folks ate more bananas, their prices ~might~ decline, but only modestly, and certainly not by 25%.

 

Though agricultural production has some similarities to industrial production, it fundamentally relies upon a renewable resource to satisfy demand (including an often-fickle, and increasingly angry and uncooperative Mother Nature), where as oil does not, because petroleum is a finite resource.

 

And THAT is PRECISELY WHY others and I maintain that establishing a windfall profits tax (WPT) could be used to help consumers -and- companies that rely upon petroleum for their existence, because it would return TO THE PEOPLE a ~fraction~ of the excessive portion of the rapacious profit made by Big Oil companies which are paid to their executives, overlords, and Wall Street wheeler-dealer shareholders.

 

• Congress first enacted a WPT in 1917 which ranged from

How To Make The World’s Greatest Spaghetti

LEFT to RIGHT: Spaghetti noodles, tomato-based meat sauce, freshly grated Parmigiano Reggiano cheese

Ever get tired of eating mediocre spaghetti?

Of course you so.

But, how can you make your otherwise boring spaghetti a world-class dish?

It’s easier than you think.

Naturally, there are a few (very few) “secrets,” or tips-n-tricks, that everyone should know, and understand, in order to improve the character and quality of the dish.

So, let’s get started right away!

Here’s what you’ll need to get started…

Alabama 3rd Most Foreign-Owned Farmland in USA

THIS! is honest-to-goodness COUNTRY🥓BACON!!😋

In its uncooked state (this is cooked), it does NOT require refrigeration!

NONE of that mass-produced, factory-farmed, Made-in-China, Made-for-China gobbledygook.

You KNOW that Smithfield Foods has been OWNED BY THE CHINESE “Shuanghui Group” (now called “WH Group” because it sounds more “American,” you know) since 2013 and paid US$4.72B to buy the Smithfield, VA-based American company.

WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.

For more information see: WH-Group.com

For more information see: Shuanghui.net

For more information see: SmithfieldFoods.com

WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres and that separate sale was worth US$500M, according to the USDA.

Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of Rhode Island, which has 1214 square miles.

Unbridled greed in the extreme, aka AVARICE, is to blame. And Americans laws DO NOT FORBID, nor punish, such BAD BEHAVIOR. In fact, it’s REWARDED & ENCOURAGED.

Blame Congress — which has been bought & paid-for by Corporate lobbyists — for their FAILURE TO PROTECT AMERICAN DOMESTIC INTERESTS. THAT is a matter of NATIONAL SECURITY.

But let’s do something else. Let’s examine HOW MUCH U.S. land is owned, or controlled by, foreign interests.

Using a 1978 law — the Agricultural Foreign Investment Disclosure Act, which requires foreign entities to report farmland transactions to the USDA’s Farm Service Agency — the Midwest Center for Investigative Reporting examined USDA & other Federal data to determine how much land is owned/controlled by foreign interests.

They found that in 2016, foreign investors that year acquired at least 1.6M acres of U.S. farmland. And USDA data shows that either through direct ownership, or long-term leases, foreign investors control at least

Ever had ORIGINAL, AUTHENTIC, GENUINE Homemade Aioli?

Perhaps you’d be surprised at the MANY “knock-off,” el-cheapo, wanna-be, so-called “recipes” for AIOLI.

For some, it’s a Johnny-come-lately to the faux phood scene, a veritable “flash-in-the pan” — here today, gone tomorrow — and something, some trick of “the new and kewl” to attract, and FOOL, or DECEIVE, folks into believing that a great amount of effort, or love, went into making a food item.

Pretty pictures adorn all kinds of websites, magazines, and newspapers — online, and in print — that depict food as an artistic creation… and to be certain, there’s little doubt that some of it is. Certain cakes come to mind, for example.

The finished product… GENUINE, AUTHENTIC aioli.

But most food is not “art,” though it can, and should be, presented attractively. And the reason for that, the reason why food should be presented attractively, is that we FIRST ‘eat’ with our eyes. That is to say, that, what we see whets our appetite. However, for food made in a restaurant, the olfactory sensation is largely missing, because almost no one goes into any restaurant and smells the food cooking. It’s not like your grandma’s, or mama’s kitchen, wherein the savory aromas of food waft throughout the house, eagerly increasing your expectations as mealtime approaches.

But, back to the aioli.

At its essence, aioli is almost pure garlic in a spreadable form. I write ‘almost’ because it has olive oil in it, and cannot be made without it. And, there’s some salt, as well. But the amount, volume, quantity, etc., of salt is up to the maker. And though salt may not be 100% absolutely required, or a mandatory item like garlic or olive oil, it is HIGHLY recommended to be a constituent part of aioli. In other words, just put some in. Don’t neglect it.

Now, invariably, someone, some wisenheimer, will ask something like

😋Breakfast!😋

What is it?

😋Breakfast!!

Glad you asked!

It’s THE MOST important meal of the day!

Whyzat?

Because you’re BREAKING your FAST! Hence, the name — break-fast.

Overnight, your body has thoroughly digested, and fully utilized every nutrient which you put it yesterday.

And, now, it’s time to eliminate the waste. Your blood’s been filtered, too. And that waste as well, is ready to go. That’s why upon awakening from an overnight rest, you, everyone else, and all god’s creatures gotta’ go.

And since it’s ALL empty, just like your automobile, it’s time for a refill. Can’t travel cross-country on an empty tank, now, can you? Prolly can’t even make it cross-town when the gas gauge is pointing on ‘E’.

And proteins — broadly, meat, eggs, cheese, and nuts — take longer to digest than carbohydrates, thus, releasing their energy more evenly, whereas carbohydrates burn (release their energy) rather quickly.

Seen below…

An Easy-Peasy, Quick-n-Easy Meal in Under 30 minutes!

Jasmine rice w celery, onions, carrots, bell peppers, cooked in leftover beef broth, with… yup — it’s SHRIMP!

Altogether, including prep time, a meal in under 30 minutes.

Like I’ve said previously… Rachel Ray ain’t got NOTHIN’ on me!

A tasty, nutritious, easy-peasy, quick-n-easy meal in <30 minutes!

Okay… so, What DO you do to make this?

1.) Get your ingredients, i.e., go grocery shopping.

2.) Select the groceries.

3.) Purchase the groceries.

4.) Go home.

5.) Unload the groceries.

6.) Fix the meal.

7.) Eat the meal.

8.) Wash the dishes.

9.) Dry the dishes.

10.) Put away the dishes.

Seriously…

Volumes/quantity are up to you. If you wanna’ fix enough to feed a small army, go for it.

If it’s just you, that’s cool, too.

Perhaps some may ask something like, “How much shrimp should I use?”

The EASY answer is… how much do you want?

The rice? What about it? How much should I use? What kind?

For Pete’s sake, PLEASE DON’T buy rice in a cooking pouch. Seriously. Just don’t. It’s just not that difficult to cook rice. I mean, if illiterate folks in jungles and their kids can cook it perfectly, you can too.

Just remember: Rice requires

Let’s Talk About AVOCADOS! (Confronting lies, ignorance, and fear in modern journalism.)

Yesterday, I happened upon a story (a poorly written, and unconvincing one, at that — and there are several) about a complaint that someone, or some group, was making to so-called “chefs,” who in response were removing the avocado from their menus, ostensibly because of some alleged character flaw characterized as “un-sustainability.”

Avocados are a nutrient dense, heart-healthy food, production of which is SUSTAINABLE, and lucrative, for this, and other nation’s economies… contrary to what the goddamn ignoramuses tell you. There are PLENTY of academically, statistically, economically, and scientifically validated facts about avocados in this entry, ALL from HIGHLY REPUTABLE sources which almost every one DIRECTLY CONTRADICT the goddamn lies and BULLSHIT that so-called “journalists” write, and hope to get you to believe.

What a crock!

“Sustainability” my ass!

You wanna’ know what’s “unsustainable”?

Life without water. Life without food.

Besides… the fucking avocados are Hecho en Mexico.

Yeah, you stupid motherfuckers… Mexico produces the lion’s share of the world’s avocados, followed by Dominican Republic, Peru, Colombia, Indonesia, Kenya, Brazil, Haiti, Chile, and Israel.

NOT ‘Murka.

A business intelligence report on the global avocado market wrote this, in part, about the fruit:

“Avocados contain vitamins A, B, C, E, and K, including 25 essential nutrients. It also contains phytochemicals, like beta-sitosterol and antioxidants, like lycopene and beta-carotene. The essential nutrients are increasing the demand for the fruit, globally, and therefore acts as a major driving force behind the growth of the avocado market. The demand for avocados is increasing globally due to their health benefits as it increases vision, prevents heart-related diseases, and helps in improving digestion. The increased demand across the globe has resulted in increased production. According to FAOSTAT, avocado production was 5.7 million metric ton in 2016, which has increased by 12.7% and reached 7.1 million metric ton in 2019.”

FAOSTAT is the Statistics Division, Food and Agriculture Organization of the United Nations.

So… that’s not enough facts, figures, and statistics about avocados?

You’re about to get more than you can shake a stick at. So, sit tight, and hold onto your hat. We’re about to go on a whirlwind ride!

Here are more facts, figures, and statistics about avocados, from NASS, 2020 (National Agricultural Statistics Service — i.e., your tax dollars at work):

In 2020 the United States produced 206,610 tons of avocados. That same year, economic value of U.S. avocado production was $426 million. California’s 2020 avocado production value was $411,720,000, with 47,300 acres in production, which yielded 3.98 TONS / ACRE.

For comparison, the U.S. Gross Domestic Product in Q3 2021 was $23.173496 TRILLION. California’s avocado production DOES NOT even make it into the state’s Top 10 most valuable agriculture products, which are:

• Dairy Products, Milk — $7.47 billion
• Almonds — $5.62 billion
• Grapes — 4.48 billion
• Pistachios — $2.87 billion
• Cattle and Calves — $2.74 billion

• Lettuce — $2.28 billion
• Strawberries — $1.99 billion
• Tomatoes — $1.20 billion
• Floriculture — $967 million
• Walnuts — $958 million

In California, avocados are the 16th most valuable crop. Tomatoes, strawberries, hay, oranges, rice, tangerines, almonds, pistachios, broccoli, and lettuce all outpace the state’s avocado production value.

The U.S. Bureau of Economic Analysis found that in Q2 2021, the value of California’s Gross Domestic Product was $3,290,170 million ($3.29 TRILLION), and accounted for 14.5% of U.S. GDP.

In the U.S., a total of 52,720 acres were in stable avocado production. Certain varieties, such as the Hass, have a tendency to bear well only in alternate years. That’s a 50% reduction biennially. How would you like it if your income fluctuated like that?

In the past decade, U.S. avocado consumption the U.S. has doubled, and is now about

America’s Test Kitchen & Chinese Junk

Occasionally, I read the numerous emails sent out by “America’s Test Kitchen.”

And when I write “numerous,” I mean NUMEROUS. They’re practically bordering on SPAM.

And, they almost always want you to buy some cheap, Fabriqué en Chien Chine (tr. “Made in China,” but, it might as well be “Made in Dog”) junk. Hmm… Chinese junk. Seems there is an historical watercraft called — interestingly enough — a “Chinese junk.”

China, Miscellaneous Scenes: Junks near Ningpo
Creator: Fong, Ali
Subject: Hartung’s Photo Shop
Local number: SIA RU007263 [SIA2008-2923]
RU 7263 – Arthur de Carle Sowerby Papers, 1904-1954 and undated, Smithsonian Institution Archives
Place: Ningbo Zhuanqu (China)
Repository: Smithsonian Institution Archives

And ATK’s latest flop is… testing silicon spatulas.

Yes, you read that correctly – silicon spatulas. It must’ve been a VERY slow day week in the test kitchen.

While I once found them informative, they’ve been slipping. And one thing that gripes me about ATK is that many of their “recommendations” aren’t worth a hot hoot in Hades. As an example, consider a venerable, almost ubiquitous, household kitchen appliance… the blender.

Not too long ago, ATK, as they usually do, produced a video comparing various brands of the kitchen appliance. That one, of course, happened to be about blenders. Their hands-down, long-time winner was the Vitamix 5200, priced at $449… BUT! Made in Cleveland, Ohio, and FULLY guaranteed — everything about it (i.e., “a motor blender base and any containers purchased together”) will be repaired, or replaced AT NO EXTRA COST — for 7 years if ANY part fails “due to a defect in material or workmanship or as a result of normal wear and tear from ordinary household use.” FINALLY! FINEST QUALITY MADE IN AMERICA!

ATK’s “next best” choice model was the Breville brand Hemisphere Control model, priced around $200 – Made in China, and with only a limited, one year guarantee.

While the site and accompanying video(s) show excerpts from their “tests,” and the host gives an adequate description of the “tests” and their staff’s findings – the advantages and shortcomings of each of them – one thing they fall grievously short on is… 1.) CLEANING, and; 2.) LONG TERM DURABILITY TESTING.

Granted, ATK conjures up some “torture” tests that most cooks won’t come close to performing, such as plunging a searing hot skillet into an ice water bath, or banging the thing on a concrete block… just to see what would happen. In industry parlance, that’s called “destructive testing,” meaning that the piece, or thing, being tested is likely to be damaged, or destroyed in the process.

I happen to own a couple Breville brand products, one of them being the no-longer-manufactured Hemisphere model blender, and the other one being the still-manufactured Breville brand Barista Express model espresso machine with integrated grinder.

The TOTAL purchase price for BOTH items – shipping + tax included – was around $1000+/-.

Now, to give kudos to the Australian company, their design team

Recipe: Simple Mexican-themed Meal

A simple dish like pinto beans can quickly and easily become a hearty, tasty, complex-flavored dish with the addition of a few ingredients. Seen here, are the beans with all extra ingredients added, just before cooking in the pressure cooker. When pressure cooking beans, it’s NOT necessary to soak them. Simply rinse them off, throw ’em in the pot, fasten the lid, and cook away! They’re ready in a jiffy! How long’s a “jiffy”? About 15-20 minutes +/- depending upon how well you like ’em cooked. No more soaking overnight baloney!

Beans and cornbread.

There you have it!

How much more simple could it be, eh?

And honestly, that’s a meal unto itself.

If you wanted, you could add some rice to it, either separately, or mixed in.

But, we’ll just concentrate on the two, for now.

So… here’s what you’ll need for the beans & cornbread.

Are you ready!?!

• Pinto beans
• Cornmeal
• eggs
• buttermilk and/or soured milk
• canned corn
• ground beef
• oil/lard
• LARGE can crushed/diced tomatoes
• salt
• black pepper
• Badia brand “Complete” seasoning
• bacon
• baking powder
• oregano
• paprika
• cumin
• garlic – fresh, or powder
• onion (player’s choice – red, white, yellow, sweet)
• red pepper flakes and/or cayenne
• cheese – mozzarella, cheddar, Colby, or PepperJack
• 10-inch iron skillet
• coffee
• cinnamon
• coriander
• smoke flavoring/seasoning (Colgin brand ONLY)
• Worcestershire sauce (Lea & Perrins ONLY)
• Pressure cooker

NOTE: Milk can be clabbered/curdled using a small amount of vinegar or lemon juice (both are acid). Soured milk should not be discarded, and can be used in cooking, in lieu of buttermilk or milk, and can be added to buttermilk.

If it seems like a lot of ingredients… IT IS!
And, it’s WELL WORTH IT!
Besides… any cook worth their salt will use numerous spices, herbs, and seasonings… because NOBODY BUT NOBODY enjoys bland food.

Better-than-Boston Baked Beans Recipe

Summer’ll be winding down soon enough, and you should have enjoyed at least ONE backyard barbecue in that time.

And just in the case you haven’t… here’s a recipe that’ll get you going!

The recipe is Complete!

With FREE “Easy-Peasy Instructions”!!

Better-than-Boston
Baked Beans

1 – 2 pounds navy beans (dry)
1 – 2 onions (red/yellow/white)
½ pound bacon
½ pound ground pork sausage
2 Tablespoons crushed garlic

Bacon Dangerous? More Than You Probably Wanted To Know.

NOTE TO THE READER: It’s almost impossible to discuss food and its preparation these days without getting into history, and business ethics practices. But before you go off half-cocked, know for a certainty that in NO WAY am I opposed to the consumption of pork, nor of bacon, neither of the flesh of any animal. Presumably, because you’re now more curious, you must read further to more precisely determine what is meant by the headline — especially, and particularly if you enjoy bacon.

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Earlier, I had replied to a friend who complained about having eaten “a cheeseburger for lunch and was tired and sleepy for most of the afternoon.”

My initial thought and response was “carbohydrate-induced somnolence,” and I wrote that “the meat patty was the only source of protein in the meal – if all you had was a cheeseburger. If you had fries with them, [that was] more simple carbs.”

Giving a rather simple analogous explanation, I stated that, “the (most likely highly-processed white) bread: Simple carbs – they burn quickly – like a bottle rocket. Up quick, burns out just as quickly.”

And from there, I wrote further about the addition of cheese on the burger, by writing “Cheese: Most likely “American” which is not genuinely cheese.”

From Cheese.com:
“American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first, it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese,” “cheese product,” etc. Sometimes, instead of the word cheese, it is called “American slices” or “American singles.” Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese.”

From TasteOfHome.com:
“… it’s not actually cheese—at least, not legally. The FDA calls it “pasteurized processed American cheese product.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. Each slice of American contains less than 51% curds, which means it doesn’t meet the FDA’s standard.”

And, here’s the Code of Federal Regulations on the matter:
Title 21, Volume 2 — 21CFR133.169 — Revised April 1, 2020.
PART 133 — CHEESES AND RELATED CHEESE PRODUCTS

Subpart B – Requirements for Specific Standardized Cheese and Related Products

Sec. 133.169 Pasteurized process cheese.

Food — it’s production, variety, growing, farming, harvesting, preparation, etc. — is an interest of mine, and like many others, I enjoy not only a good meal, but also have an interest in some understanding about the whys and wherefores of a particular dish’s origins — its history — which also give greater, and a more full understanding to us in numerous ways.

Nitrite-free, dry cured, air dried, pork bellies which will become bacon.
Image by The Elliott Homestead.

For example, the simple, almost ubiquitous dish of beans and rice is a fully complemented dish, meaning that it has a full and complete range of proteins. Beans, by themselves have very little protein, and are primarily carbohydrates, and the same holds true for rice – very little protein, and is primarily a carbohydrate. And the proteins that each separate food has – the rice and the beans – are not “complete” proteins, meaning that individually, they do not contain the 9 essential amino acids which are found in “complete” proteins, and which are necessary in order to build and repair protein tissues (muscles) in the body.

Without exception, ALL animal-based food — regardless of the origin/source — contain complete proteins, and that includes eggs, as well as muscle and organ tissue, though it does not include fat. Fat, however, is never found outside the presence of protein. Fats and proteins could be thought of as “kissing cousins,” because they’re ALWAYS found in combination with each other. They are NEVER apart. Where there’s fat, there’s protein. As an example, consider natural peanut butter — that is, peanut butter which only added ingredient is salt. Peanuts and salt SHOULD BE the ONLY ingredients in peanut butter, and technically, as well as legally, they are, but so many other products are mistakenly called “peanut butter” when they’re actually “peanut butter spread” or something else entirely different.

A simple, even cursory, examination of the labels of Jif®, Skippy®, Peter Pan®,  and other brands – including their websites – demonstrates that in the exceeding majority of cases, their most well-known, and most widely-sold products are NOT authentically genuine peanut butter. Each of those, and others’, products labels and websites state that their products are “peanut butter spreads,” rather than being “peanut butter.”

Peter Pan® brand is manufactured and distributed by Conagra Brands, while Jif® is owned by The J.M. Smucker Company, and Skippy® is owned by Hormel Foods, LLC.

The previous citations were necessary in order to understand what follows, to demonstrate that just because people call a thing by some name, the name by which they call it is not necessarily the proper term. A four-legged animal with hooves and horns could be a bull, a boar, a ram, or a buck, and are all males of the species of cattle, hogs, sheep, goats, and deer. But they’re not females.

And while we’re continuing on the topic of food…

I have come to loathe most commercially-available “bacon.”

Why?

Not only does it taste retched, but also because in the classic, traditional sense, it is NOT bacon.

Yes, it comes from a hog – and not always pork bellies – but the method in which it’s made (“processed,” would be a much more accurate term) bears little resemblance to traditional bacon. Modern “bacon” is flash-smoked, pressure-processed with nitrites, salt-cured, and hustled out the factory door just as quickly as possible in order to continue reaping corporate profits for their Wall$treet masters.

See: USDA Food Safety Inspection Service circular, “How is bacon made?” –and– “What are the methods of curing bacon?” –and– “What are nitrosamines and what cooking methods minimize their formation?” –and– “Can bacon be made without the use of nitrite?”:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

Traditional, original “Old Skool” bacon was/is often smoked in a smokehouse, which not only imparts unique flavor and aroma, but is an important part the preservative curing process – the main intent of which was/is to retard the spoiling process – or turned rancid, the term applied to fats and oils which have spoiled – “spoilage” being oxidation, including discouraging growth of

Yes, Georgia’s New Republican Vote Restriction Law Makes Illegal Giving Water Or Food To Voters

Many questions have arisen, and comments have been made, about Georgia’s new voting restrictions law.

Republican state legislators who wrote, passed, and signed the bill into law (Republican Governor Brian Kemp was formerly Secretary of State when he campaigned for the Governor’s office… and as a state official, oversaw his own election… nope, no conflict of interest there, eh?) continue to claim that the “integrity” and “security” of the voting systems in Georgia should be strengthened – as if they were insecure to begin with.

They were not.

The essence of what has happened, as many have observed and stated, is that since Republicans lost in the national election for President, and in the Senate election, they’re changing the rules in order to make it easier for them to win next time.

There was NO fraud, NO irregularities, NO insecurity in the Georgia election, nor in any election in the nation. Period.

So, here for your perusal, is the word-for-word reading of the law, including a screenshot of the law as passed, and

The Chinese Own Smithfield, And Germans Own Krispy Kreme. Which American Corporation Will Sell Out Next??

So… today, this morning, I spent about $10 with Krispy Kreme.

If you’re a Southerner reading this, you know what that means.

If you’re not a Southerner, or are otherwise uninformed, Krispy Kreme is the North Carolina-heeadquartered company that has for years made the most delightfully light, fluffy, airy doughnuts.

They’re NOT at all like Dunkin’ Doughnuts, which are heavy, doughy, bread-cake like doughnuts. There is NO comparison whatsoever.

It’s like the difference between a Model-T, and a F1. Even though they’re both cars, they’re worlds apart.

But what I wanted to focus upon is a portion of the brief, pleasant exchange I had with the clerk in the store.

I had decided to stop in as I was returning home from taking Queenie to the veterinarian’s office for ACL surgery today. As I was nearing the area, the thought “doughnuts” occurred to me, and I knew the KK was nearby. As I drew closer, another thought occurred to me: The locally-owned-and-hometown-operated doughnut shop a little further down the road.

Not wanting to drive any further, even though it wasn’t far, per se, I opted for the nearest shop, which was the KK.

Even though I’m not a “shopaholic,” nor adherent, nor promoter of “retail therapy,” I’m fortunate to live in an area that’s conveniently located to many different shops and retailers. Some folks have to drive quite a distance to do so almost anything, whereas I do not. So, I count my blessings, in a manner of speaking.

I had donned a facemask before I walked in, looked around briefly – I was the only customer present – and

Should I wash my groceries?

The visible portion of crud which came off after washing in dish washing detergent (Dawn®), and a wee bit of common, unscented household bleach.

Bluntly, hells fucking YES!!

And pandemic goofiness aside, AT ALL TIMES one (meaning YOU, dear reader) should wash fresh produce with a bit of unscented dish washing soap/detergent, and a wee bit of unscented common, household bleach.

No one knows what kind of “cooties,” germs, pathogens, bacteria, and otherwise bad “bugs” – including bug poo – have settled upon fresh produce.

In this example, I washed a bunch of celery, 3 green bell peppers, a bunch of cilantro, several jalapeño peppers, and 2 heads of broccoli.

How did I wash them?

In a basin of cool water I dissolved some Dawn® brand unscented dishwashing detergent/soap, and about a quarter cup of common, unscented household bleach. Suds are NOT necessary.

Simply dissolve the additive ingredients by gently stirring the water. The basin should be at least half full of water.

Place the ingredients/vegetables to be washed

Hitler Drank Sanka?

Drink decaf only?

Turns out, you’re in not-so-good company!

The Nazi party made it their official drink of the state, and forbade caffeine under Hitler.

Seriously… they did.

Read on.

As a freedom-loving people and nation, we should seriously rethink our posture on regulations.

It’s not that regulations are bad, per se – I favor regulations because they make things operate more effectively and efficiently (deregulate sports games and watch them become free-for-alls, or deregulate traffic and watch wrecks occur) – but when it comes to personal decisions and human health, we should rethink the role of regulation in making things illegal, such as cannabis (its illegality is historically a function of virulent racism, and began in the USA), tobacco (regulated by government – it was BIG BUSINESS that continuously lied to the public to increase sales), alcohol (regulated by government – religious groups once demonized it, and some still do), and other recreational substances including those which by their illegality are prohibited from being researched, and which may hold significant benefit for humanity – including psilocybin, MDMA, and others.

CBD from cannabis is the VERY FIRST medication to come from a plant in its natural state, and is used to treat intractable seizure disorder.

“Just say ‘NO!'” didn’t get that done.

It is impractical, and we simply CANNOT be a “nanny” society.

Further, the “lure of forbidden fruit” still draws people. Go figure.

The “dietary supplement” industry is HUGE, and points to a strong desire the public has for, and in maintaining their health. And yet, most would be shocked to know that the industry eschews regulation. Further, modern efforts at regulation of that industry has been a very sticky wicket.

Why?

Aside from the claims of “purity” which they make, they DO NOT certify any potency level for the products they sell, and further, they have no interest in doing so. Food and groceries are better regulated than the “dietary supplement” industry. Presently, advertising claims for such products must only state that the product is not meant to treat, or cure any disease or condition, which the FDA calls unproven, or misleading claims.

Regarding addiction, NO ONE wakes up one day and says to themselves, ‘gee… I think I want to become an addict today.’ NO ONE. Rather, addiction most comes as a by-product of an individuals inability to cope, or effectively deal with the circumstances in their life.

Further, making things illegal (such as alcohol, cannabis, etc.) has only served to INCREASE criminality, and death. In the case of cannabis, it has created global narcotrafficking enterprises – criminal cabals on a scale heretofore unimagined, which brought with them death and destruction by bullets, more than by the substances they peddled.

Heroin was once legally sold in America, and we had few instances of addiction.

Cannabis was once legal in America, and racists wanted a scapegoat, so Mexicans it was.

Even though their object of worship made it, and drank it, religious extremists took their holy writ out of context and demonized wine.

In almost every instance, in one way, or another, extremism was responsible for the bad chapters in our history.

“Just say ‘NO!'” has never worked, nor will it ever.

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Why the Nazi Party Loved Decaf Coffee

by Matthew Sedacca, November 15, 2017

The modern version of your morning coffee first appeared in the 15th century, and it replaced caffeine fixes that ranged from weak, coffee-bean tea to coffee beans mixed with animal fat. For centuries, though, people who wanted to avoid caffeine jitters turned to bitter, coffee-like tangs from substitutes such as chicory. It wasn’t until 1905, in Bremen, Germany, that Ludwig Roselius, a former coffee-roaster apprentice, discovered a method for producing a tasteful, caffeine-free version of the real stuff.

Roselius’s legacy lives on in the form of waiters who carry coffee in one hand and decaf in the other. His invention occupies an odd place in the culinary landscape—rarely loved, sometimes endured, and often despised by coffee purists. But in its early years, decaf found a particularly appreciative and supportive audience: the Third Reich. As the Nazi Party assumed power, its leaders recommended decaf as a way to avoid caffeine, a poison in their eyes. More than a health campaign, decaf was part of a state policy intended to preserve a healthy Aryan population.

Ludwig Roselius

Like many inventions, the history of decaf coffee is

Edible Fake Food Is A Real Problem, But Who Has Your Back?

Food Fraud: How Do You Know What You Buy Is What It’s Labeled As Being?

What is it, how often, and where does it occur?

Who does it?

What’s being done about it?

Sure, you may pooh-pooh the thought, the idea, the notion, that someone, anyone (people) could be defrauded in food purchases.

And quite frankly, the reason why, is that YOU TAKE IT FOR GRANTED.

Yes, 99.99% of ALL PEOPLE in the United States TAKE FOR GRANTED THAT THEIR FOOD IS WHAT IT IS LABELED TO BE.

Milk, for example, comes from a mammal, such as a cow, or goat – NOT a plant, NOT a nut (almond) – a MAMMAL.

Horse, or donkey milk isn’t a popular item in the States. And I don’t think that I’ve ever seen, or heard of camel’s milk anywhere stateside.

But, there is NO SUCH THING as “almond milk.” It’s actually a HIGHLY PROCESSED, chemically-produced, made-in-a-chemical-laboratory concoction that’s a poor wanna-be ALMOND JUICE, or some other disgusting kind of slurry of crushed almonds that couldn’t make the cut for edible snacks.

If you want REAL FOOD, only buy REAL FOOD.

Same thing goes for the gobbledygook parading as “turkey bacon.” There’s NO SUCH THING. BACON COMES FROM THE PORK BELLY – NOT GROUND-UP, HIGHLY PROCESSED TURKEY MEAT.

The etymology of the word “bacon” (its origin and derivation) is from the:

“early 14c., “meat from the back and sides of a hog” (originally either fresh or cured, but especially cured), from Old French bacon, from Proto-Germanic *bakkon “back meat” (source also of Old High German bahho, Old Dutch baken “bacon”). Slang phrase bring home the bacon first recorded 1908; bacon formerly being the staple meat of the working class and the rural population (in Shakespeare bacon is a derisive term for “a rustic”).”

Chicken, beef, pork… same thing. Not only is it by law, USDA inspected to be free from diseases or defects, and for cleanliness and sanitary conditions of slaughter and preparation, it’s the world’s HIGHEST quality for those reasons.

And, believe it, or else, in some nations – such as China, or India – food is REGULARLY adulterated (contaminated and mixed with) non-food items such as cellulose (paper/wood pulp), then sold to unsuspecting consumers. And, it’s NOT illegal.

Adulterated, and purposely mislabeled food is NOT a problem with a limited scope, or occurrence, and sadly, in recent years, with the proliferation and increase in global trade, it has increased in volume, and incidents, at home, and abroad.

For examples of other such instances, see:
• https://foodrevolution.org/blog/food-fraud-olive-oil-and-avocado-oil/

• https://globalnews.ca/news/4014182/food-fraud-avoiding-fake-product/

• https://www.forbes.com/sites/larryolmsted/2019/02/17/5-fake-foods-and-food-scams-you-need-to-avoid/

• https://www.europol.europa.eu/newsroom/news/over-%E2%82%AC100-million-worth-of-fake-food-and-drinks-seized-in-latest-europol-interpol-operation

• https://realfoodfakefood.com/

• https://www.independent.co.uk/news/world/asia/china-fake-food-sector-unlicensed-products-knock-offs-supply-chain-contamination-public-health-alibaba-walmart-inscatech-a7880341.html

• https://www.fraud.org/fraud_food

• https://nationalpost.com/life/food/food-fraud-hits-one-of-italys-most-famous-products-raising-questions-about-effectiveness-of-gourmet-labels

The United States’ food safety and health laws have historically prevented such abusive, deceptive practices from occurring. It doesn’t mean, however, that it never occurs. I have written about this subject previously.

And yet, mostly-Republican administrations (including this one) have attempted to cut back on

Do You Eat Onions? If So, Read This

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020

Red onions grown by Thomson International, Inc. of Bakersfield, CA have been ID’d as potentially contaminated by the Salmonella Newport infection.

Also recalled are all varieties of onions that could have come in contact with potentially contaminated red onions, due to the risk of cross-contamination.

Recalled products include red, yellow, white, and sweet yellow onions shipped nationwide from May 1, 2020 to August 1, 2020, sold under the following brand names:

BREAKING NEWS! Alex Jones Teaching New York City Rats!

Alex Jones would feel right at home.

Definitely NOT the Pied Piper.

Or, is he?

And, for the benefit of those unaware of the association and correlation, here’s a wee bit of a backgrounder:
https://www.forbes.com/sites/sethcohen/2020/05/02/what-alex-jones-said/

---

Starving Rats Are Reportedly Turning Into Cannibals And Attacking One Other As Their Restaurant Food Supply Disappears

By TPorter@businessinsider.com (Tom Porter)

• The CDC has warned that rats are growing increasingly aggressive amid the coronavirus epidemic, and advised on what people can do to stop infestations in their neighborhoods.

• The rodents usually feed on rubbish in restaurant bins, but with many outlets closed or only offering takeout they are empty.

• Videos have been posted on social media of rats swarming deserted streets in New Orleans and New York streets.

• Pest control officials say that some rats are resorting to cannibalism and infanticide to survive.

Rats are growing increasingly aggressive in their hunt for food as restaurants across the US

One Should Always Eat Foods In Season

Best grits joke I’ve ever heard was about a couple crisscrossing the nation, whose journeys took them to the Deep South.

Having traveled all day, they bedded down in a motel in Evergreen, AL. It’s tiny town, just off and barely east of I-65, and south of Georgiana. Perhaps you know exactly where it is… but chances are you don’t. So, here’s a map link to help you out. Or, if you prefer, here’s a pic.

So the next morning, as they were checking out of the Sleep Inn motel, they asked where they could get breakfast.

“Shoney’s is just down the street,” replied the Desk Clerk. “They have an excellent breakfast buffet that’s to die for!”

The couple thanked her, walked out the door, got in their car, and headed the few hundred feet down to Shoney’s.

As they walked in and were seated, they took a few minutes to look over the menu, and while talking among themselves, the waiter walked up and took their drinks order.

“I’ll be back in a few moments to take your order,” he said as he turned away.

When he arrived at their table, with their orange juice, water, and coffee on a service platter, he started placing their drinks on the table and asked, “Have y’all decided? Our breakfast buffet is always popular, or you can order from the menu, or a la carte.”

Curiously, the couple’s better half replied, “What’s on the breakfast buffet?”

He began naming off the items. “Well, we have cheese & regular grits, oatmeal, 2 types sausage – link & patty – chicken fingers, bacon of course, dirty rice, biscuits, plain & sausage gravy, cantaloupe, strawberries, honeydew, grapes, and cottage cheese.”

“Wow! That sounds like a lot to choose from!,” exclaimed the couple’s better half, as she shut the menu and handed it over to him.

“Yes ma’am, we do our best to have quite a variety of items to offer, and if there’s an item that you want that’s not on there, we’ll do our best to get it for you!” He smiled broadly as he delivered his short dietary soliloquy. The gap in his toothy grin gave the couple a heartwarming, and down-home feeling.

Milk… it STILL does a body good!

Food color.

What a compelling subject, eh?

Doubtless, it’s a spell-binding topic, and certainly one bound to keep readers’ rapt attention!

Thrilling and exciting!

Compelling even!

Except that, things aren’t always what they seem.

First, however, you’ll need to be buttered up for this one.

In an unobtrusive article cross-published in Smithsonian Magazine (also at https://www.ZocaloPublicSquare.org/2020/01/15/when-the-government-decided-the-spread-on-your-toast-should-be-pink/ideas/essay/), author Ai Hisano addresses food color.

Instead of being professionally prepared as a chef, restaurateur, food historian, or nutritional anthropologist, author Ai Hisano is Senior Lecturer at the Graduate School of Economics at Kyoto University, Japan, and has been the Newcomen Postdoctoral Fellow in Business History at Harvard Business School, where she most recently authored Visualizing Taste: How Business Changed the Look of What You Eat.

Though her article isn’t difficult to swallow, it was rather bland and under-cooked, because while she did the job fairly well enough sharing some interesting tid-bit details about the history of oleomargarine, she failed overall to address the underlying concern – and therefore the premise of – the rationale for the existence of laws regulating the color of oleomargarine.

Again,
the unspoken and underlying concern
for the color of margarine
– the question
‟Why was it a concern?〞
–  failed to be addressed.

That concern is fraud.

Sadly, food fraud remains a concern today – even in the United States.

For example, producers of plant-based non-dairy imitation milk products such as “almond milk” are rapidly being caught in the cross hairs of public intrigue with their highly-processed, made-in-a-chemistry laboratory pseudo-natural products by making numerous varieties of claims about their product(s), none of which are proven, nor represent any improvement in public health, though their marketing obliquely intimates as much.

It is inherently fraudulent to label a product as being a certain thing when it is not.

That is plain and simple.

And I write this with all sincerity: It makes me

Why Is Wikipedia Such A Lousy Website?

Wikipedia: The repository for all things stoopid.

Jimmy Wales, Wikipedia founder.

Those who regularly edit the site are called “Wikipedians.”

But, not to worry!

Because, yes… you TOO can edit Wikipedia!

And, best part of all?

One does NOT need to be a Subject Matter Expert to write about ANY given topic!

Seriously!

Someone without any knowledge of science, or mathematics, i.e., a total blithering idiot, could write about Astrophysics, String Theory, Calculus, Microbiology, and Jet Propulsion.

AND IT WOULD BE ACCEPTABLE!!!

But that’s far from its only problem. Take a look at this statement from an entry about “toast.”

Yes, toast.

“Though many types of bread can be toasted the most commonly used is “sliced bread”, referring to bread that is already sliced and bagged upon purchase and may be white, brown, multigrain, etc.”

Aren’t you glad that

Once upon a time in Atlanta…

For breakfast, I ate a Russet potato which was steamed in the pressure cooker for about 10 minutes. It was kept out of the water by placing it in a basket placed atop a trivet inside the stove-top cooker.

Most often, in any pressure cooker, the food being cooked rests in the water. However, I wanted to find out what the food would be like if it did not.

The potato had been thoroughly cleansed and rinsed in the usual manner some weeks earlier, which for me, includes a capful of common, unscented, household bleach in addition to Dawn® brand liquid dishwashing soap.

My general rule is, all fresh fruit and vegetables get that treatment because:

1.) You don’t know how many people handled it at the store having not washing their hands after toileting, and;

2.) You don’t know about the conditions in which it was grown, if e.coli or other really bad cooties might have been present, or if it “picked up” something in transit.

While recalls of vegetables tainted with e.coli or other pathological bacteria are neither rare, nor common, per se, they are ONLY on the outside of the food, never within. So, every vegetable – including green leafy ones – tubers, and fruits of all kinds – are all

Cooking Thanksgiving Turkey: A Really Simple How-To Guide

I decided to cook the Thanksgiving turkey today… because I can.

And, as always, it’ll be low & slow – 350°F for about 3-4hrs +/-.

Kinda’ like barbecue, only shorter.

The bird’s not really large, it’s only about 12-13 pounds, or so.

The cavity is stuffed with coarsely cut vegetables (including shiitake, and crimini/portobello mushrooms, red, white, and yellow onions, carrots, celery, and various peppers) all which are coated with pulverized dried bread crumbs, and two blocks of pulverized dried cheeses.

The top/exterior has paprika and coarse kosher salt with some mild pepper sauce (Valentina brand “Red Label” – it’s WAY flavorful, and not too hot for most tastes).

Before stuffing the cavity, coarse kosher salt, garlic powder, paprika, and “Badia brand Complete Seasoning” was applied.

And, ALWAYS, always, always!!! Cook turkeys (and chicken) breast side down, of course!

Why?

Because it keeps the breast moist and tender – and prevents it from dying out.

Here’s how and why it works.

As the bird begins to cook, when the fat starts to render (melt), it runs DOWN (remember that thing called “gravity”?), into the breast meat, thereby “juicifying” it.

And a bit of bragging here – I have NEVER cooked a bad turkey, no matter how I’ve cooked it. Even my very first one was perfect.

Also, there’s NO need to “baste.” That’s an utter waste of time & effort. If you insist on cooking it breast side up, put the thing in a bag if you’re gonna’ do it that way.

How will you know when it’s done?

Smell.

And a little tug on the leg.

Never cook by time, or use a thermometer. That’s an amateur’s chore, or a fool’s errand. Cook it until you like how it turns out. (What’s the BEST part about being a cook? You get to eat your mistakes!)

Seriously.

Don’t cook by time, or “internal temperature.”

Seriously.

Don’t.

You’ll smell it when it’s done, and ready.

Here’s how you check.

First of all, you’ll smell it.

And THEN! you check.

Here’s how you check:
Just open the oven door, pull out the rack, and using a fork, or your finger, “flick” the leg.

If it bounces back, it’s not ready.

If it gives way, it’s ready.

It’s just that simple.

Look, folks… cooking ain’t rocket surgery, or brain science.

I’m thinking of doing this:
Just as it gets about ready, I’ll

Homemade Tomato Sandwich

I’ve never been much of a ‘mater sammich kind of guy.

But I had to do something with the 2 HUGE ones which I purchased a few days ago.

So, I made one.

…which I’m eating w/a fork and knife.

Seriously.

I’ve always hated having dirty hands, and eating w my hands.

In fact, I have long known how to eat fried chicken w/a fork.

But that’s beside the point.

What’s on it?

Between two sourdough heels, there’s fresh basil (sweet & chocolate), tomatoes, Vidalia onions, garlic powder, coarse kosher salt, freshly ground black pepper, Duke’s mayonnaise, Dijon mustard, with sambal oelek, and a sweet pepper.

Economic Fundamental

California United States Senator Kamala Harris

There is something FUNDAMENTALLY WRONG in a nation when its largest supermarket chain by revenue – which is also the second-largest general retailer and the eighteenth largest company in the nation – finds it necessary, and plans to

Mexican Lasagna Recipe

Mexican lasagna!?!

Yeah.

The first layer is soft corn tortillas. Be sure to cover the sides of the dish.

That’s what I thought when I read the text message sent to me by a friend.

I’d never heard of “Mexican lasagna,” but the ingredients and pictures intrigued me, so I decided that I’d try my hand at it. After all, I do enjoy cooking, because for me, it’s a creative outlet. And besides… who DOESN’T like eating, eh?

Layer as you wish. But first place a layer of sauce atop the soft corn tortillas, followed by the meat. Seen here, the pinto beans with sausage atop a layer of vegetables (onion, olives, tomatillos, salsa verde, tomaotes, bell pepper, cilantro, etc.) and cheese. Mustn’t forget the Pepper Jack cheese!

And, like most recipes, I make it my own, because as I see it, recipes are essentially broad guidelines, rather than precise and exacting hard-and-fast rules for cooking or preparing any dish.

Top with crushed corn tortilla chips before adding the next layer.

So, I set off to procure the ingredients which I didn’t have on hand, purposely omitting any ingredients which I didn’t think “fit,” and adding ones which I thought would accentuate the dish.

Be GENEROUS with the veggies and other ingredients. DO NOT BE STINGY!

The traditional and original lasagna, of course, is

Feeling Stuffed on Thanksgiving

iPhone 6 screenshot showing maximum memory capacity (128GB) reached, and proportions of memory used by category

Not to worry… my iPhone’s got you beat.

It’s more stuffed than you are.

Or, more stuffed than your Thanksgiving turkey.

Or your turducken.

Seriously.

“Turducken,” is a word-blend of turkey, duck, and chicken, which is a de-boned dish of the three fowl combined, which is then cooked.

And it’s just barely Thanksgiving morning!

But that’s GigaBytes, and you’re human bites – it’s not an “apples-to-apples” comparison.

And, that’s okay, because we often compare disparate items. You know, like oranges to truck stops, or oxygen concentration ratios to seat cushions.

Anyway… the human stomach’s average capacity is about 1.5 – 2 Liters.

Maximum capacity is 3 – 4 Liters.

Put in perspective, the upper end of the maximum capacity of the human stomach is the equivalent volume of TWO 2 Liter soda bottles.

The low end of the average capacity of the human stomach is about 75% of one 2 Liter soda bottle – 1.5 Liters.

In fact, the human stomach – which essentially is a muscle sac, and when empty, is about the size of your fist – can expand to hold up to 4 Liters of food. That’s more than 50 times its empty size.

Of course, some folks’ stomachs are bigger.

Seriously.

Bigger body = bigger stomach.

And you’ve certainly heard the age-old adage “big feet, big… need big shoes.”

But, even though you, and others may be quite hungry – famished, even – this Thanksgiving, you probably won’t quite be eating like wolves… even though you may wolf your food down.

You see, after a successful hunt, a wolf pack

Make French Bread

By definition, classic, authentic French bread has only 4 ingredients:
1.) Flour
2.) Salt
3.) Yeast
4.) Water

For some, baking is a mysteriously puzzling process. For others – as with math – it comes easily. Either way, it’s a learned process, can be taught, and the products it produces may be further developed, refined and enjoyed.

At the most basically fundamental level, making bread is the transformation of raw grains into deliciously tasty finished products. An entire language surrounding the baking of bread has arisen, and as our understanding of the art and science of bread-making continues to be developed, new terms may emerge. However, there remain time-tested terms about which many have heard – even if they’re not fully understood – and it is with those most basic terms and processes that French bread is understood, and made.

So in order to understand the how’s and why’s of bread-making, it’s equally important to understand the historical context in which French bread emerged.

Unlike bread in general, French bread’s history is relatively new, per se, and dates to the mid-to-late 1700’s – a revolutionary era in which France and the United States were forming.

Like the American Revolution, the French Revolution gave power to the people who were also subjected to abuse by terror-inducing government actions, including the forced quartering of troops (lodging & feeding) in private residences without either invitation by, or reimbursement to, the owners, and included shortages and rationing of staple food supplies because of many continuous years of harshly inclement climate and weather conditions resulting in crop failures, and other agricultural catastrophes.

Market speculation didn’t help matters, and prices for all foods rose rapidly, precipitously and exponentially, especially and particularly for wheat, and significantly adversely affected the poor and impoverished, who could no longer afford to buy flour. And what flour they were able to afford was of grossly inferior quality and poorly milled, which processing left many bran hulls in the final product.

But the pièce de résistance was mass starvation.

While the few wealthy elites had plenty of money to afford all kinds of food, the majority did not, and were literally starving. Consequentially, crimes of theft, murder, and prostitution were common because people didn’t have enough money to feed their families, and resorted to such activities merely to stay alive.

King Louis XVI and his royal entourage at the royal castle in Versailles were isolated from, oblivious, and indifferent to the escalating crisis of the people’s suffering. And while in response to the appellate courts’ orders to reduce spending, he did so begrudgingly, most of his token attempts to pacify by claiming reform were thwarted by his appointed judges.

During the age of Enlightenment many writers, pamphleteers and publishers informed or inflamed public opinion, and used opposition to the government as a resource to mobilize public opinion in opposition to the monarchy, which in turn tried to repress what became known as “underground” literature. Today, they would be called the “fake news” media.

Complaints of the era included

A Truly DELICIOUS Pot Pie! Beef Bourguignonne style!

“Nothing says loving like something from the oven.”
– anonymous

To the idea of pot pies, some folks say things like, “You know, I’ve never liked pot pies, but probably because it was always store bought.”

-or-

“He HATES pot pies. I LOVE them.”

And then, after looking at the ingredients I used, they say this…

“That recipe looks scrumptious.”

-and-

“I’ll have to try this recipe. He might eat it if I make it.”

Understand this: Most all recipes – and that means 99.99% – have their origin in someone’s kitchen – not in a giant factory vat or laboratory test tube.

Also understand this: Recipes are

Cooking Turkey Naked

Turkey in the oven!

Gotta’ get a head-start on Thanksgiving, don’t you know!?

It’s 13.68lbs (6.2kg), and will be cooking approximately 4 – 4.5 hours at 370ºF  (187.7ºC).

I’ll check it around the 3 hour mark, give or take.

I’m cooking it “naked,” as seen.

The bird, not me.

I’m wearing clothes.

And since

Six Word Story

A six word storyland visit follows.

What that is, I don’t know.

Here are this morning’s goodies:

• Sad Six Word Stories (SWS)
“She loved me and

Break some bread today

Baking bread requires the virtues of patience and attention. It is hard work wrapped in warm smells and a tremendous sense of accomplishment when the job is done. The process seems undeniably

You CAN!

My late father, who grew up in abject poverty in rural West Alabama in Lamar County, escaped poverty by serving in the Navy during the Korean War. Daddy said he asked his father – who had at most, a 3rd Grade education, and who, like him was well-acquainted with the backside of a mule and a plough – if he thought it would be a good idea for him to join the Navy. Daddy said that his father replied, “I think it’s a good idea. Maybe you won’t have to work as hard as I have.”

Daddy completed High School, which was almost an unheard-of thing for many in that era, especially in that location, and then went to Navy Boot Camp at San Diego, which is now San Diego Naval Air Station, where he experienced culture shock. Though he never identified it as such, his stories to me about his time there clearly indicate it was.

The idiomatic phrase “everything but the squeal” was a very real thing for him. That phrase means

Humility Is The Good Word

Among Saint Benedict’s renowned Rules for monastic living were guidelines for the Cellarer – the person in charge of the monastery’s provisions. The Cellarer safeguarded and dispensed the monastery’s food and drink and adhered to quotas set by the abbot. During lean times when

Deep Dish Pizza: A How-To Guide

Who doesn‘t like pizza?

Why, it’s practically unAmerican to not like pizza! Have you ever made your own pizza at home? Ever wanted to make a Deep Dish Pizza at home? Good news – you can! And I’ll share images and a recipe which will help get you started.

This may come as a complete surprise to some, but pizza is BIG BUSINESS in the United States.

Top 50 Pizza Chains’ Annual Sales by State (Click to enlarge)

And as Marketplace Host and Senior Editor Kai Ryssdal says, “but first, let’s do the numbers…”

According to CHD Expert, a foodservice industry marketing trends & data organization, at the end of September 2016, there were 76,723 pizza restaurants in operation in the United States.

In their 2016 Pizza Consumer Trend Report, foodservice industry researcher Technomic found that 41% of consumers polled say they eat pizza once a week, a 55% increase from the 26% reported only 2 years ago.

And a 2016 Morgan Stanley report found that pizza delivery is a $30 billion industry, but could be be worth over $210 billion — which is the total amount Americans currently spent on off-premise dining. And of that $30 billion figure, over 1/3 – $11 billion – are delivery orders which are placed online, and nearly 2/3 of those online orders are… pizza.

So with impressive data like that, it should come as no surprise that a Harris Poll found that Americans’ No. 1 favorite comfort food is pizza, which also had twice as many votes as any other dish… including chocolate.

Now, for a recipe, and the how-to.

There are many seemingly innumerable styles of pizza, which vary with stuffed crusts, in shape, size, ingredients, and any other number of variations in pizza, and fortunately, this one will be simple enough to make at home.

We’re going to make the entire thing, including the crust.

What you’ll need is

Will That Be Cash, Pizza, Praise, Or Nothing?

Decades ago, Dale Carnegie expounded on the power of praise in his classic book How to Win Friends and Influence People.

In it, he wrote in part that, “…there is one longing – almost as deep, almost as imperious, as the desire for food or sleep – which is seldom gratified. It is what Dewey calls

Beat the Heat with Buttermilk Popsicles?

A good and longtime friend shared recently about making buttermilk popsicles at home with family, using a recipe presumably which came from Steel City Pops, a trendy nouveau foodery in Birmingham, AL. And giving credit where credit is due, Alabama has some mighty fine eateries, and an amazing wealth in it’s diversity of food. As evidence of that fact, Chef Frank Stitt, owner of Birmingham restaurants Highlands Bar and Grill, Bottega Restaurant, and Chez Fonfon has been on the James Beard Foundation Award‘s radar for quite some time, and most recently, NPR recognized the excellent oysters produced by Murder Point Oysters using farming methods in that Bayou La Batre, Alabama Gulf Coast town, which were also feted by Chef Emeril Lagasse. Alabama food is a literal treasure of gastronomic proportion. And it’s not just limited to the holiest of holies… barbecue.
(👉Get your Alabama Barbecue Trail app here!👈😋)

Now, I confess an aversion to buttermilk except in cooking. And the reason, of course, is that I’ve tried it. And not just once. In fact, I recollect as a youth visiting with relatives in

In Praise Of @Arbys Denali-Style Meat Mountain Sandwich: Have you tried it?

Arby’s promotional image of their “Meat Mountain” sandwich, a “secret menu,” hand-made custom sandwich which contains every meat and cheese offering they carry.

You MUST TRY THIS!

Arby’s has a sandwich called “Meat Mountain”…

…but it’s NOT listed on the menu!

In a manner of speaking, it’s been somewhat “under the radar” except to a few with specialized knowledge of it. It’s like a word-of-mouth menu item.

Apparently, it’s been around for quite some time, at least two, and very nearly three years – at least since August 2014.

Store associates will make it for customers who ask for it by name.

What is it?