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

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…

😋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

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

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

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?

The Weird Church Lady

This cute meme reminds me of the story of a somewhat uncouth, and slovenly church lady who was almost constantly inviting the pastor over for a meal.

Being aware of her less-than-hygienic life practices & household condition, he politely declined at every opportunity when invited.

One day, she confided in him that she had “turned over a new leaf,” and that she’d spent quite some time cleaning & tidying up, and that her household was spic and span, from top to bottom. Being completely wearied of her seemingly incessant requests, he reluctantly accepted, and hoped to find her household in somewhat better condition than he’d seen it years ago.

When the day finally arrived, not knowing what to expect, he approached the front door with a mixture of eager anticipation, and trepidation.

He had no sooner finished knocking on the door, than Sister Smith opened the door and cheerily greeted the pastor.

“Hello, Pastor Jones!,” she excitedly exclaimed. “I’m ~so~ very glad you came! Won’t you please come in?”

“Thank you, Sister Smith,” he said as he stepped over the threshold into the living room.

Glancing around, he was utterly amazed at what he saw.

“Well… I declare! I’m practically speechless, Sister Smith!,” he exulted as he