Food, Inc. is a documentary film that addresses the problems of industrial food production. Nobody wants to see how hot dogs are made, but you don’t want to see how factory farm crops are grown either. We’re gradually making ourselves sick with this crap (which includes meats, fruits, vegetables and just about everything sold in supermarkets). We’re not doing the environment much good either. If the information presented in Food, Inc. doesn’t convince you to make healthier food choices and shop at farmers markets, nothing will.
J-Walk posted a link to the 16 Worst Halloween Candies. I agree, most of the 16 are lame except Hersey’s Mr Goodbar which is a hunk of delicious chocolate. It’s hard to go wrong with pure milk chocolate. My favourites are just about anything from this box:
But in order of preference from the box: Kit Kat, the world’s greatest chocolate bar; Coffee Crisp, a bar I never buy because I’ll pick Kit Kat (or maybe a Mars bar) before anything else, but it’s still a appetizing chocolate bar; Aero, a chocolate bar full of bubbles; and Smarties, M&M’s less-addictive second cousin.
The worst Halloween candies are those watered-down toffee candies with Halloween-themed wrappers that nobody except maybe my grandmother when she still had her teeth would eat. Do kids still get those in their trick-or-treat bags?
Women who ate more than 500mg of glycyrrhizin per week – found in the equivalent of 100g of pure liquorice – were more likely to have children with lower intelligence levels and more behavioural problems.
Glycyrrhizin is 30-50 times sweeter than white sugar.
I made schnitzel for the first time yesterday and threw it on the grill. I think I might like it more than steak. It goes good with beer.
I did a Google search for schnitzel recipes, discovered I didn’t have all the necessary ingredients, so I improvised, which is all I ever do anyway. I sliced some pork loins about an inch thick; cut them around the edges so they wouldn’t shrivel up on the grill; I took all these ingredients — olive oil, 4 gloves of garlic, various amounts of paprika, curry power, fennel seeds, rosemary, parsley, pepper, kosher salt and probably a few more spices I can’t remember now — and mixed them all together in a big bowl; then I pounded the pork into all it, mushing it up real good, and I let it sit covered in the fridge for a couple hours. Then I just cooked it on the BBQ (or outdoor grill for the purists) with corn on the cob and zucchini fresh from my garden. Done. It may be the best thing I’ve had on the BBQ this summer.