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(Washington Times)   GOP response to USDA; 52 orders of BBQ   (washingtontimes.com ) divider line
    More: Cool, U.S. Department of Agriculture, GOP, BBQ, Inside the Beltway, human beings, national conservatives, Charles Grassley, Brent Bozell  
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3971 clicks; posted to Politics » on 31 Jul 2012 at 4:36 PM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



187 Comments     (+0 »)
 
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2012-07-31 08:04:52 PM  
So Michelle Obama suggests that we moderate our sugar intake and Republicans go to schools to hand out cookies while Caribou Barbie eats S'Mores on her reality show 'in honor of Michelle Obama'.

Then the FDA doesn't demand but merely SUGGESTS that we eat less meat for one day out of the week and some Republicans pledge to eat TWICE as much meat.

Hey Republicans (and by that I mean leaders and pundits, I realize that they're not ALL douchebags), I have an idea.

You shouldn't eat crystal meth and rat poison.
 
2012-07-31 08:28:50 PM  

Dancin_In_Anson: give me doughnuts: Because I love to eat.

/wants BBQ


In the spirit for my love of the Q, I suggest that we intersperse the typical routine poo flinging that is commonplace in the politics tab with some tips, tricks and recipes.

My latest fav has been po'k tenderloins. I marinate them overnight in fat free Italian dressing (I use Wish Bone) and coarsely chopped chipotle peppers in adoboe. I cook them in my Weber kettle by placing the coals (Kingsford) with a big chunk of apple wood on one side and the tenderloins on the other. I set the vent wide open on the downwind side and between the heat and meat. 20 minutes on one side then flip and switch places and let them ride for another 20 or until they hit 135-140 internal. Pull them off, cover with foil and let them rest for 10 minutes or so before slicing and serving.


I've gotta say, I like my food quite rare as a general statement, but an internal temp of 135-140 for pork is simply insane. I scoff at the Health Department regulation requiring a 185 degree minimum, but anything under 165 is terrifying. Under 140 is suicidal.
 
2012-07-31 08:37:56 PM  

BMulligan: I've gotta say, I like my food quite rare as a general statement, but an internal temp of 135-140 for pork is simply insane. I scoff at the Health Department regulation requiring a 185 degree minimum, but anything under 165 is terrifying. Under 140 is suicidal.


Only if it's wild. I'll take wild boar to 160.

When you pull it off at the 135-140 range tent it and let it rest it will come up another 5-10. The days of cooking swine until it's a lump of charcoal are over. When was the last time you heard of a case of trichinosis?
 
2012-07-31 08:47:23 PM  
One thing I will say about living in Dallas, their are some amazing meat orientated places to eat.

A friend of mine from back home in Indiana was visiting this week, and we wound up going to this place over on Greenville.

Amazing, had a huge slab of pork ribs, coleslaw and bbq baked beans.
 
2012-07-31 09:00:36 PM  

BMulligan: Dancin_In_Anson: give me doughnuts: Because I love to eat.

/wants BBQ


In the spirit for my love of the Q, I suggest that we intersperse the typical routine poo flinging that is commonplace in the politics tab with some tips, tricks and recipes.

My latest fav has been po'k tenderloins. I marinate them overnight in fat free Italian dressing (I use Wish Bone) and coarsely chopped chipotle peppers in adoboe. I cook them in my Weber kettle by placing the coals (Kingsford) with a big chunk of apple wood on one side and the tenderloins on the other. I set the vent wide open on the downwind side and between the heat and meat. 20 minutes on one side then flip and switch places and let them ride for another 20 or until they hit 135-140 internal. Pull them off, cover with foil and let them rest for 10 minutes or so before slicing and serving.

I've gotta say, I like my food quite rare as a general statement, but an internal temp of 135-140 for pork is simply insane. I scoff at the Health Department regulation requiring a 185 degree minimum, but anything under 165 is terrifying. Under 140 is suicidal.


No sir. Trichinosis has essentially been eradicated in the US (don't try this in other countries). I do pork ribs at 130 to 135 for 72 hours and then finish them in a hot fire to caramelize the crust. It doesn't get any better than that.
 
2012-07-31 09:01:56 PM  

Hilarity_N_Sues: Credit where credit is due: Hill Country BBQ is AWESOME.

/moist brisket FTMFW


When I have KC 3 hours to the West of me and Memphis 5 hours to the South of me, I can hardly see this topping any of those places.

Besides, everyone knows the best BBQ is in a gas station:

porkbarrelbbq.files.wordpress.com

/Oklahoma Joe's FTW
 
2012-07-31 09:08:53 PM  

Dwight_Yeast: It's traditional. I won't eat Wonder Bread, but I will eat it with BBQ when I'm served it.



Yeah I'm the same way sometimes w/ the home-made pulled pork.

You can get the onion or kaiser rolls, but sometimes the plain old white bread buns do best to stay out of the way of the flavor of the pork and there's just something about the way the white bread soaks up the juices.
 
2012-07-31 09:11:55 PM  

b0rg9: Dwight_Yeast: It's traditional. I won't eat Wonder Bread, but I will eat it with BBQ when I'm served it.


Yeah I'm the same way sometimes w/ the home-made pulled pork.

You can get the onion or kaiser rolls, but sometimes the plain old white bread buns do best to stay out of the way of the flavor of the pork and there's just something about the way the white bread soaks up the juices.


That and also the fact that having too big of a bun just fills you up on bun and not enough BBQ.

/learned that lesson the hard way
 
2012-07-31 09:28:42 PM  

BMulligan: Dancin_In_Anson: give me doughnuts: Because I love to eat.

/wants BBQ


In the spirit for my love of the Q, I suggest that we intersperse the typical routine poo flinging that is commonplace in the politics tab with some tips, tricks and recipes.

My latest fav has been po'k tenderloins. I marinate them overnight in fat free Italian dressing (I use Wish Bone) and coarsely chopped chipotle peppers in adoboe. I cook them in my Weber kettle by placing the coals (Kingsford) with a big chunk of apple wood on one side and the tenderloins on the other. I set the vent wide open on the downwind side and between the heat and meat. 20 minutes on one side then flip and switch places and let them ride for another 20 or until they hit 135-140 internal. Pull them off, cover with foil and let them rest for 10 minutes or so before slicing and serving.

I've gotta say, I like my food quite rare as a general statement, but an internal temp of 135-140 for pork is simply insane. I scoff at the Health Department regulation requiring a 185 degree minimum, but anything under 165 is terrifying. Under 140 is suicidal.


In the restaurant I work in we cook our pork to medium.

Customers love it. 165 degrees is wasting good pork.

/canadian
 
2012-07-31 09:30:01 PM  

Mrtraveler01: That and also the fact that having too big of a bun just fills you up on bun and not enough BBQ.



True, true. I think there's some magical "bbq-to-bread ratio" that simple Wonder bread or a potato bread fills nicely.

You can't have no bread, because that's just like doing some Atkins diet thing. But you really can't use a whole grain or hearty roll because it intrudes on the BBQ. Just makes sense that this has been figured out by the finest establishments.
 
2012-07-31 09:55:15 PM  
Well now, it seems as though I need to do some research. Apparently, things may have changed in the thirty years since I last cooked professionally. By the way, I never worried too much about pork that spent a day in the smoker, regardless of the internal temp. Likewise, an acidic marinade changes the calculation; I didn't notice your reference to marinade before I posted my comment.
 
2012-07-31 10:00:35 PM  

downstairs: I can confirm this. Our local BBQ joint- which is considered the best in New Orleans- does this. Its also good for sopping up the sauce and bits that get left over. A "good" bread would not do that as well.


Please tell me you're talking about The Joint. Because if you're calling any other BBQ place the "best" in NOLA, I'm ditching you from my favorites list and will spend the rest of my days openly mocking you and everything you stand for.
 
2012-07-31 10:02:31 PM  
YEA, YOU SHOW THEM DIRTY HIPPIE LIBS WHAT IT MEANS TO ADVOCATE NOT EATING RED MEAT ON ONE DAY OF THE WEEK. NOW IF I COULD ONLY FIGURE OUT WHY THE LOCAL RESTAURANT SERVES THEIR WORST SPECIAL, THE FISH, ON THE MOST IMPORTANT DAY OF THE WEEK, FRIDAY, I'LL BE SET!!!
 
2012-07-31 10:13:40 PM  

BMulligan: Apparently, things may have changed in the thirty years since I last cooked professionally.


They have and it's all good. Give it a try. Let me know what time we eat. I'll bring the beer.
 
2012-07-31 10:30:34 PM  
How bout we rail against cyanide pill manufacturers or makers of [name your poison here].
We could rid ourselves of Republicans overnight.
 
2012-07-31 10:39:42 PM  
You know, this is the only thing I've approved in about 2 years from the republicans.
 
2012-07-31 10:42:47 PM  
If you don't eat your meat, you can't have any pudding.

How can you have any pudding if you don't eat your meat?!
 
2012-07-31 11:52:51 PM  
The best BBQ I ever had was at a tiny place, long gone, in McKinney, Texas before it became part of the almighty Metroplex.

Melmac plates, trays, and dove-voice women who asked "hoddamilesaws?" Beautiful. That was Lone Star for "hot or mild sauce?" back in the day. Even the little modest desserts - banana pudding, jello with real whipped cream (whupcream) were just splendid.

Thank you Kings of Barbecue.
 
2012-08-01 12:47:33 AM  
I wonder if the BBQ, um, aficionados in this thread make fun of the coffee aficionados...
 
2012-08-01 01:14:12 AM  
I hope they choke on their meat and Freedom Fries.
 
2012-08-01 01:34:45 AM  

James!: This is why we're fat.


No "we" are fat because of a lack of exercise.
 
2012-08-01 02:07:39 AM  

hasty ambush: James!: This is why we're fat.

No "we" are fat because of a lack of exercise.


No, lack of exercise is maybe a couple hundred calories a day (for what most consider exercise). Also, more exercise makes you more hungry, which makes you eat more.

Being fat is mostly from what you eat.

/the more you know
 
2012-08-01 03:29:13 AM  

Brytanica1: One thing I will say about living in Dallas, their are some amazing meat orientated places to eat.


I have been to many places in the world, and i don't think i have never seen as many restaurants as within the Dallas/Ft Worth area.
 
2012-08-01 05:11:55 AM  
First off I don't support an Vegatarian/vegan agenda. I eat tons of meat. Meat is not in and of itself unhealthy. A natural diet with meat is healthier than a natural diet without meat.

That said, anyone who wants to be a vegatarian/vegan - have fun with that. If you think meat is murder, that is your belief. So how about you don't eat meat and I do. Its not ok to push your beliefs down other people's throats.

Got your attention right wingers? Ready to give my post a "hell yeah" yet?

Because once you consider that point of view, reexamine your views on abortion. You believe it is murder just like the vegetarians/vegans just as sincerely believe that eating meat is akin to murder. Well I don't on either case. Your thoughts make sense to you, but really are no more logical than theirs. Hell, the animals killed for meat are really a lot more self aware than any fetus - so really its probably worse if anything. Don't shove your damn beliefs down my throat by force of law.

You believe abortion is wrong? Ok, don't get an abortion. Believe meat is wrong? Don't eat meat. Leave me the hell alone.

Since you anti-choice assholes love to throw anti-choice amendments to anything and everything no matter how unrelated it is, I would like for Democrats to throw on anti-meat/dairy/fur/leather/etc amendments on anything to do with abortion.

Hell throw those on anything a Republican might want to pass. Tax cut bills - vegan amendment. Gun rights bills - vegan amendment. Military spending boost - vegan amendment. Anti-Sharia Law bill - Anti-Christian Law amendment(I think we need one of those far worse at the moment).

Then and only then it might hit you.
 
2012-08-01 06:07:31 AM  
The same assholes who lined up to eat "Pink Slime" and declare it yummy are now dancing on the strings of industry once again?

:>I

/That was my surprised face.
 
2012-08-01 08:13:21 AM  
Enjoy your stomach cancer GOP.
 
2012-08-01 08:51:32 AM  

qorkfiend: Crazy as it sounds, I think I might have to side with the GOP on this one. There's absolutely no reason for the USDA to advocate a weekly meat boycott, and I would expect Congressmen and Senators from meat-producing states to call them out on it.


Shows what you know. Our current cattle production has had read detrimental effects to the environment as well as to our economy (hello, grain prices?) while the incidence of food poisoning has risen dramatically due to the sheer size of the factories making it impossible now to manage appropriate inspections. Meat is not something we require daily, and in fact it used to be a luxury. But now with factory farms raising massive quantities of it have made it cheap and affordable for all, and like gluttons we've been eating it up.

So, in short, I'm not saying you shouldn't eat meat, just less of it. And the USDA was TRYING to be responsible citizens of our planet by advocating this.

Sometimes, I really hate how sincerely myopic, borderline ignorant Americans act or actually are.
 
2012-08-01 09:18:59 AM  
Just one question: Why do you have to smother meat in heavy, caramelized sauces?.

Anyways, I've no problem with vegetarian food, the only problem I have is when they try to 'fake it' to look like meaty food (tofurkey being the prime example that comes to mind), then it's not only wrong, but does not taste good.

I mean, if you're gonna give up meat, at least take pointers of those that have done it before. Look at the Hindu cuisine, there's lots of good stuff that doesn't have any meat at all.
 
2012-08-01 09:52:06 AM  

CygnusDarius: Just one question: Why do you have to smother meat in heavy, caramelized sauces?.


Because they screwed up by overcooking it. Real meat is just fine off the grill, med-rare, no sauce at all, eaten by a True Scotsman.

CygnusDarius: I mean, if you're gonna give up meat, at least take pointers of those that have done it before. Look at the Hindu cuisine, there's lots of good stuff that doesn't have any meat at all.


If I ever feel like eating meatless, I always go to the local Indian restaurants. They just know how to use spices so well that I don't care that there is no meat in it. But god help you if there is no naan. A naan-less Indian meal should be punishable by death.
 
2012-08-01 10:04:37 AM  
Next up: the USDA encourages it's employees to boycott cyanide on Tuesdays.
 
2012-08-01 10:14:02 AM  

Galloping Galoshes: qorkfiend: There's absolutely no reason for the USDA to advocate a weekly meat boycott,

Sure there is. Political correctness. And they are the keeper of the food.. triangle? Circle? What the hell is the shape these days? Besides, their advice is out of date.


You don't know what political correctness means. Nor what the USDA does.
 
2012-08-01 11:11:05 AM  

impaler: hasty ambush: James!: This is why we're fat.

No "we" are fat because of a lack of exercise.

No, lack of exercise is maybe a couple hundred calories a day (for what most consider exercise). Also, more exercise makes you more hungry, which makes you eat more.

Being fat is mostly from what you eat.

/the more you know


Which has been around longer; the greatness that is BBQ or our increasingly sedentary lifestyle?
 
2012-08-01 11:12:27 AM  

hasty ambush: impaler: hasty ambush: James!: This is why we're fat.

No "we" are fat because of a lack of exercise.

No, lack of exercise is maybe a couple hundred calories a day (for what most consider exercise). Also, more exercise makes you more hungry, which makes you eat more.

Being fat is mostly from what you eat.

/the more you know

Which has been around longer; the greatness that is BBQ or our increasingly sedentary lifestyle?


That's a false dichotomy. The amount of BBQ we eat has increased WITH our sedentary lifestyle.
 
2012-08-01 01:09:56 PM  

gulogulo: hasty ambush: impaler: hasty ambush: James!: This is why we're fat.

No "we" are fat because of a lack of exercise.

No, lack of exercise is maybe a couple hundred calories a day (for what most consider exercise). Also, more exercise makes you more hungry, which makes you eat more.

Being fat is mostly from what you eat.

/the more you know

Which has been around longer; the greatness that is BBQ or our increasingly sedentary lifestyle?

That's a false dichotomy. The amount of BBQ we eat has increased WITH our sedentary lifestyle.


citation?
 
2012-08-01 01:21:28 PM  

hasty ambush: citation?


http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3045642/

Figure 2. for increased total meat consumption.

Do you really need a citation to show that Americans are more sedentary now than they were in 1909 or even 1970>
 
2012-08-01 02:37:33 PM  

gulogulo: hasty ambush: citation?

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3045642/

Figure 2. for increased total meat consumption.

Do you really need a citation to show that Americans are more sedentary now than they were in 1909 or even 1970>


I know we are more sedentary. I cannot open your link:

Temporarily Unavailable

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3045642/

The server is temporarily unable to service your request. Please try again

but could not the increased meant consumption be attributable to a larger population.

If it per capita I am sure that goes across all food grousp, why not blame eating more potatos or sugar?

I am sure if we were as physically active as we were in 1909 or even 1970 or caloric intake would not be an issue.
 
2012-08-01 02:56:18 PM  

hasty ambush: If it per capita I am sure that goes across all food grousp, why not blame eating more potatos or sugar?


The article is titled "Trends in meat consumption in the United States - NCBI - NIH" so maybe when they get their stuff worked out on their end a search of that will work.

It is applied to other food groups. But meat has larger impacts than mere broadening U.S. waistlines, such as what I sited before, than those food groups do. Sorry the link doesn't work. It was reported by per capita.

The USDA isn't advocating this just for our health. It's a food security and a natural resource issue.
 
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