Windmill Rye Whiskey, handcrafted in Le Clair, Iowa (Taken with instagram)
“I mean, how bad for you is it really?” I asked my dad, a doctor who knows this stuff. My wife was cutting trans fat out of our house and I was suspicious; some of my favorite food had trans fat. “What’s the problem with trans fat?”
“It kills you,” he said, completely seriously.
The best taco shells have trans fat.
We’ve consumed 33% of the half case we bought to give away. (Taken with instagram)
A note from my wife was waiting for me when I woke up on Thanksgiving. (Taken with instagram)
If you fill out one form online today, it should be this one. Tumblr’s done a really nice job with this bit opposing the Stop Online Piracy Act. The form takes your phone number, address and ZIP, gives you a call with quick talking points, then connects you to your Congressional representative in the House so you can tell them what you think.
(My apologies for the non-food post.)
Michele Bachmann tours animal carcasses. The link says they’re beef, it was labeled as hogs when it was e-mailed to me.
It reminded me of the first time I went to Bud’s Custom Meats in Riverside, Iowa, to watch a slaughter day.
I was waiting out in front of the retail meat counter until they told me to come back to where they did the slaughters. Since I didn’t know what to expect, I was a little anxiety and my adrenaline was flowing. One of the guys pushed a giant carasses out of the slaughter room on a rail that lead the cooler. I remember thinking little more than: “Holy shit, that pig is huge.”
Then I was taken into the back, watched Doug slaughter a few hogs and tried not to make a fool of myself. When finally had the nerve to ask how much that first enormous hog had weighed.
“That one just before you come back here?” Doug asked. “That was a beef.”
Striped of their heads, skin and feet, animals are really hard to tell apart.Source: underthegoldendome.com