Say what you will about the "white man". but we make some damn good eats!

Mmmm, I was first introduced in Pangnirtung a few years back. That and caribou, good eats!

I'm sure these kids could easily differentiate between Cheetos and Doritos, Skittles and M&Ms or Coke and Sprite. It's disturbing to see the kinds of foods that are marketed to kids these days, and even more disturbing to see parents fall prey to this marketing. There should be some kind of a public service effort (like the successful campaign against smoking) to teach parents the importance of encouraging good eating habits - keep all that junk food out of the house. It could save a lot of people a lot of grief from obesity, heart disease and other maladies in the long run.

I'm not sure why it would be the fault of public schools that these kids don't know what a vegetable is. Are parents no longer accountable for anything? A teacher can only do so much, you can't expect them to also be a parent.

I'd upvote this if it weren't for the goofy politicized title. Don't get so caught up in the horse race that it obscures the bigger picture.

Awww good boy!

Aside: The southern accent reminds me of good people and good eating; salt of the earth

He forgot to get the oysters. Don't forget those! They're the tenderest part of the turkey. Flip the bird over, and feel at the middle lower back; they're are two "patty" shaped sections of meat that can be separated from the back. Good eats!

*beggin' for good eats!

Americans think of medical insurance as end-to-end coverage because that is how the medical insurance industry markets itself to consumers. Blame your private market.

The private market didn't create that dynamic. That particular brand of odiousness exists because of Ted Kennedy's abominable HMO bill in 1973. Before that point, insurance very much WAS treated more like auto insurance. But in 1973, any company with more than 25 employees was REQUIRED to offer employees a federally certified HMO. The government of course forced companies to offer HMOs that were 'like' the federal one - which was a plan that covered (ta da!) all medical expenses and not just catastrophic ones.

You may try to pretend otherwise - but the current insurance environment is not the result of a private-sector initiative. No sane actuary or statistician would in a million years try to run health care that way. The improper perception that consumers have today of health insurance is a result of a government spawned intrusion into what was previously a perfectly functional and affordable private market.

But I bet you blame the government or the consumer for both issues.

Like most of these kinds of things I have a tri-pronged 'blame' that I assign. #1 (most important) is government for creating the legislative environment. #2. Private industries for not being more restrained and sensible. #3. Citizens who stupidly, or selfishly try to game the system created by government & industry. NONE of these issues would exist if the government kept its big bazoo out of everyone's business.

It makes sense to have end to end coverage because in the long run routine checks prevent problems from exacerbating, and thus becoming more expensive.

Bull. Doctor visits are not 'preventative' care. Doctors are extremely reluctant to 'prescribe' common sense lifestyles. Believe me - I know. Doctors don't order you to stop smoking, drinking, over-eating, or being a couch potato. They don't 'prescribe' that you eat vegetables and exercise 6 hours a week. They don't do checkups to test how many push ups you can do or do blood tests to see how much junk food you eat.

What keeps people healthy is NOT visits to the doctor. Good health is a result of common sense lifestyle choices. Good eating, regular exercise, and proper ergonomics. None of those require a doctor.

I don't want an epidemic to spread because some nativist barred a coughing migrant worker from a clinic.

How about you DEPORT 'em so they can't infect you in the first place?

I commend your bravery.

Just don't mistake your own fingers for white rice.

Either that or get a tan whitey


In reply to this comment by Trancecoach:
Oh, I'm making this. Try and stop me.

>> ^legacy0100:
I've yet to see any of my Japanese friends goto a Japanese restaurant serving sushi rolls.
I'm beginning to suspect sushi rolls are more of an American trend, because none of them ever go for it.


Sushi is actually the rice. Sushi originated as a way to preserve fish from spoiling; the rice was wrapped around the fish. Originally the rice was discarded and just the fish was eaten.

A form of sushi rice wrapped around fish and other ingredients was called haya-sushi, and it originated in the early 1600s. The fish and rice were meant to be eaten together. There are paintings of roll-style sushi dating to the mid-1800s.

Now, novel ingredients like avocado and fried chicken is definitely a much more recent and Western innovation. But roll-style sushi has been around for a very long time, even if its ingredients and style of preparation have changed.

(I would have liked to see this video. Stupid Hulu.)

*beg for good eats!

Good eats? Hell, thems thar snappalicious!!!

Guess they don't believe in good eating and exercise either.

*Long *Cooking *Howto *1sttube

And I think it's worth Re-visiting the American Steak, don't you?

It's true. It's incredible. Beyond moist ... it's downright juicy!
Here's the whole Good Eats episode with recipe:
http://www.videosift.com/video/The-BEST-Turkey-You-Have-Ever-Had
Other important things, don't stuff it, don't baste it, and get it cooked quickly.

Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1/2 tablespoon allspice berries
* 1/2 tablespoon candied ginger (or 1/4 t ground ginger)
* 1 gallon iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil (or corn oil)

Directions

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html