Fasly-Kam

Let me start by saying that I know the difference between barbecuing and grilling, and I don't consider propane a fit fuel for either. I have a Weber grill and a New Braunfels barbecue (I've had it so long, that I didn't know they've gone out of business! Apparently it's now made by Char-Broil ). My personal record for a single batch is 40+ pounds of pork shoulder, cooked for 16 hours, shredded by hand, and dressed with my own sauce. Wonderful stuff, if I do say so myself. That introduction is an attempt to hold at bay any purists who will rightly object to calling this barbecue. I will merely suggest that this recipe is an option for folks who don't have a proper barbecue pit or the time it takes to tend one. The product won't technically be barbecue, but it will be good! Start with some country style ribs. This is a cut of pork that comes from the upper rib end of the shoulder. Dust them with your favorite dry rub, or try mine (see the recipe, below). Co

My post on hormones, nitrites, and antibiotics  left me pondering bacon. Okay, so it doesn’t take all that much to get me thinking about bacon. I don’t think I’m all that unique in that respect, at least among members of the primal / paleo / low carb community. As a matter of fact, I remember reading (I can’t remember where) that bacon is a common cause of vegan/vegetarian “slips.” That ought to make us cherish bacon even more! So imagine my joy when I discovered Voges Haut Chocolat ’s confection  last month in Seattle. It’s too late for Father’s Day, but any day would be a good excuse for this treat, right? Bacon is a cured cut of pork, but the cuts differ between regions. In the United States bacon (called “streaky,” “fatty,” or “American style” outside North America) is produced from the pork belly. Canadian bacon is produced from the pork loin. In much of Europe, and Great Britain in particular, bacon generally refers to Wilshire bacon. This bacon is produced from a Wilshire side,

It seems that Google, errr Blogger, is have some kind of issue that prevents me from leaving comments on this blog and others, too. It's been a "known issue" for some time, and they incorrectly report it "fixed." Apparently it's preventing me from even reporting it!! *Ah, technology!* ****** Okay ... I *wish* I'd thought to do that sooner. Switching to Google Chrome "fixed" the problem. Nice marketing strategy, Google! I've edited this post to remove the "e-mail me your comments" content, but I'll leave the rest up in case others are experiencing the same problem. ****** Regards, Pete B

When the National Academy of Sciences released its report, Possible Health Effects of Exposure to Residential Electric and Magnetic Fields , it demonstrated how true scientists ought to behave. Unfortunately, such behavior has been rare in the realm of human nutrition. This report was the results of an exhaustive three-year review of the possible health effects of exposure to residential electromagnetic fields (EMF). “Our committee evaluated over five hundred studies,” the committee chair Charles Stevens said, “and in the end all we can say is that the evidence doesn’t point to these fields as being a health risk.” What’s remarkable is that the review panel had been “generally viewed as packed with scientists who might have reason to prefer that the controversy not be quite resolved” (Park, 2000). The vice chair of the panel was an epidemiologist who had staked his reputation on a link between EMF and cancer. Perhaps half of the sixteen panel members were involved in research related t