Posted on 05/20/2007 8:51:14 AM PDT by ScottiesMom
twirlfingers@optonline.net
So don’t buy it.
Next?
“Every day at lunch at work I would get a baked potato with sour cream with chives at Wendy’s. Well, they no longer have plain sour cream. They only have the low fat that tastes artificial and has 15 ingredients!”
Bring a potato to work. Poke a couple holes in it. Microwave for about 5 minutes. Bring your own sour cream, sour puss.
Hillary Clinton is a perfect example and her speeches positively drip with condescension and elitism. Liberal elitism is a greatest threat to our individual liberties since communism. The economists Friedrich von Hayek and Milton Friedman recognized that an assault on our economic choices is an assualt on personal freedom.
lol!
You do have the freedom, it called learn to cook it the way you like it.
I find that BBW usually don't need as much marinade to become tender and juicy...
Pork tenderloin (not barbecued) is usually cooked at a higher heat after searing. By marinating, say overnight, the effects of the higher heat regarding the juiciness are mitigated. One giveth, one taketh away, as it were. And the searing helps, too, certainly.
(...there is **nothing** like sesame oil in a pork marinade!)
Or like me...sitting on my ever-expanding butt in front of my computer. :(
Ummmm, I don’t think Max was still talking about cooking, hence the understated ellipses at the end of the passage....
(hint: BBW = zaftig, rubenesque, plushly upholstered...)
;^)
Same here. I have a new way to barbeque/hickery smoke pork."kicks butt"
“All the food is becoming low fat or fat free’
One wonders what the average American butt-width would be WITHOUT reduced fat foods. As it is, shopping at a crowded Wal*Mart cries out for back-up beepers on some of these behemoths to protect the slow-of-foot behind them.
Don’t get me started!
Low-fat/no-fat chocolate “milk”...i.e. brown chalk water.
No more ‘Golden Gurnsey’/extra-rich milk.
Fat-free(?!?) half&half. How something that is supposed to be half cream (butterfat) and half milk, can be fat-free is a mystery of the universe.
Nearly all available yogurt is low/no-fat, AND pastuerized to kill the bacteria cultures!
“Buttermilk” hasn’t been buttermilk for decades.
Do NOT read the ingredients in packaged ice cream!
Decades ago, the USDA downgraded beef grades, so the top half of “Choice” became the bottom part of “Prime”, while eliminating the top half of the old “Prime” from commercial production. Top half of “Select” became the bottom half of “Choice, etc.
Chickens are both bred, and fed chemicals, to lighten the meat, so that “dark” meat is now about what “white” meat on a naturally home raised bird is like. Of course, that also makes the flavor much more bland; but, hey: we all have to make sacrifices!
Fruits & veggies bred for shippability & long term storage, rather than flavor.
And the sad thing is, so many Americans elect to poison themselves with toxic foodstuff pushed by Big Food and the CCF, and then when they get sick from the toxic foodstuff, they look to the CSPI for a solution...but CSPI’s solution is to take away your liberties while poisoning you with Big Pharma’s toxic drugs. Problem, reaction, solution.
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