Upvote, but that music is annoying as hell. See also:

http://www.videosift.com/video/Rod-Parsley-McCains-Spiritual-Guide-528

A related video:

http://www.videosift.com/video/Rod-Parsley-McCains-Spiritual-Guide-528

yeah literally, from Parsley's speeches replace the word "Islam" with "Christianity" and voila, you have a terrorist.

Or what about how McCain spiritual advisor Rod Parsley wants to eradicate Islam, or any of a number of insane things that Jerry Falwell and Pat Robertson have said. In my book, this double standard smacks of racism.

McCain has called Parsley a "spiritual guide".

So what? This pales compared to Obama's bigoted, God-Damn-America "church".

It seem that it's impossible to not look like a nutjob if you have ties to any preacher at all. Here's McCain's apparently...

http://www.videosift.com/video/Rod-Parsley-McCains-Spiritual-Guide-528

The difference being, that'll sift, this won't. I blame the title and tags on this one. Can we at least pretend to be objective? It might help get this out of the queueueue.

Oh sure, there are plenty of 'herbal remedies' for pregnancy... parsley, mugwort, the seeds from Queen Anne's Lace... but really qualm, I wouldn't go depending on stuff like that as an answer to all your troubles. Seek out the help of a medical professional.

Hello I have a question about flavor. I am no chef but I do know my way around
a kitchen. I made a Potato soup that is okay in flavor but it lacks a richness
that I desire also it is on the bland side. This is how i prepared it.
I cooked almost a half pound of bacon. removed the bacon from the pot. I added
3 cloves of minced garlic, 1 large onion finely diced, 3 carrots shaved then chopped, 4 celery stalks almost minced. I cooked those until onions almost clear. then added 3 tablespoons fresh parsley and 3 tablespoons fresh chives.
I added 1/2 stick of butter. once melted and bubbly I added 1 cup of flour 1 tablespoon fresh ground black pepper. Once flour was browned i slowly added 3 cups Heavy Cream , 1/4 of a brick of cream cheese 2 large spoons of sour cream.
once all that was integrated I slowly added 6 cups of Chicken broth. Then cubed already cooked to tender potatoes. For good measure I added in some velveta cheese and the crumpled pieces of bacon. I was not happy with the richness as it seemed somewhat bland.
What could I have done to give it a nice pop. Thank you for your help as this is my father in laws favorite soup and it is hard for me to get him to eat anything at all. As his care giver I need to make things that will help him gain weight and be appealing to him.

For convenience, here are the listed ingredients:
2 ¾ Lb lamb or beef
2 Tbsp of seasoned flour
12 ½ oz onions, sliced
8 oz carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
2 ½ pt chicken stock
salt and pepper
2 bay leaves
8 ½ fl oz red wine
7⁄8 oz butter
4 Tbsp oil

and for the dumplings:
3 7⁄8 oz self-raising flour
1 Tbsp fresh parsley
1 ¾ oz shredded suet
1 large saucepan
1 cutting board
1 serving dish
1 knife
1 slotted spoon
1 spoon
1 serving bowl

and the rest of the steps are here for those who want to print them out.

Even though lamb is traditional, I prefer beef!

Of course! In fact, most of the best food is within reach of non-chefs. Mince up garlic and italian parsley. Add lemon juice and olive oil. Now stuff that into the cavity of a striped bass and sear on high heat. You'll go crazy for that one.

But then again, the availability of striped bass might be a problem if you don't live close to a coast.

How about pork tenderloin with apple, walnut and cheese? Just flatten the tenderloin with a meat hammer, dice up the apple and cheese, mix'em together with the walnuts and roll them up into the tenderloin. This was the entree for one of my first tests at cooking school and the teachers went crazy for it, but it's really super easy to do.

But those are more recipes, this video was showing the technique, more than anything. Using pan drippings to cook the other elements in your supper is almost always a good idea. Next time you roast a ham, try this: paint the ham with mustard first. Now get a roasting rack, and put the ham on. Now dice up carrots, parsnips, potatos, beets- whatever root veggies you've got around. put them in the roaster around the ham and roast like normal.

The veggies will kick your ass.

I wanted to mention another thing that I noticed, and really appreciated in this video. It looks like they sliced the garlic for sauteeing the asparagus, instead of mincing it. Too many people, especially professionals, cut their garlic way too small. If you slice the garlic thinly like they appear to have done, you get much better flavour. Remember the scene in GoodFellas? Slicing the garlic with a razor blade? That's how you start a good Spaghettini Aglio e Olio. You have to shave the garlic as thin as possible.

Anyway, I dunno, i've been cooking for 7 years, and i've definitely seen a very broad spectrum of cuisine from the very simple and flavourful, to the austere and difficult. Everything has its place- sometimes the best thing is a grilled kebap from a street vendor- sometimes you want 9 courses of haute cuisine.

http://www.perob.com/pages/munich-weisswurst-sausage.htm

The original recipe, still followed today, is lean calf meat, bacon, herbs and spices, the freshness of a lemon and parsley, the soul of the sausage.

So when you eat a weisswurst, you're eating a soul. A boiled soul.

Uhh...I'm actually a trained chef, and I wouldn't recommend some of the stuff in that video at all. First and formost, using that much bacon on a turkey is going to overpower the stock, giving you bacon gravy. He put butter on the skin, that's fine. Add cheesecloth to the skin instead of bacon. Also, add about 3 carrots, a couple of onions, a few celery stalks, and some fresh parsley to the inside of the turkey- that way your stock is already made. I like what he did with the stuffing he made- pretty good idea. I think you should truss the bird as well to prevent the legs from drying out.

As for the wine, adding it to the water while roasting is fine, but adding it to the non-boiling stock is a no-no. When cooking with wine, you want to boil away the alcohol as much as possible. Basically what he ended up making there is bacon wine gravy with a hint of turkey flavor. Also- they do make roasting pans you know. Foil is messy to work with on a large bird.

That's my .02