When you are 9 and climbing on your grandpa's old tractor and with a COUGH it starts and starts backing out of the barn (it was already in reverse) it is VERY SCARY.
OK, I can see that.
Nowadays, tractors cannot be started unless you push the clutch in. But once when I was a kid, we had a tractor where this didn't work. It wouldn't start unless you pressed the little button on the side - the button was supposed to be pressed by the clutch but for some reason that didn't push it enough. So I'd stand besides the tractor with my finger on that button and start it. Of course then I couldn't push the clutch in. And once I was about to try that, and for some reason I double-checked and saw the tractor was still in gear. So, I
almost
got run over....
This is the same roommate who didn't like to *close* the front door of the house, much less lock it. ("It's soooo confining, and my sensibilities must be open!")
So has she lived in nice, safe areas all her life?
VW needs to include the white-trash tiramisu in the cookbook.
Oh, it's in there, don't you worry.
*Gank*
...and now, so is the other one.
OK, this is... yuck: Playing chicken: No more dark meat
ATLANTA - Daniel Fletcher has found a way to transform dark meat chicken into white, a scientific advance some purists say has gone too far.
"Leave chicken alone," said Mary Raczka, who's in charge of hospitality at Mary Mac's Tea Room, a prominent Southern-style restaurant in midtown Atlanta that serves more than 500 pounds of fried chicken a week — dark and white meat.
But Fletcher, a University of Georgia poultry science professor, said his other white meat isn't designed to compete with the real thing on restaurant menus or grocery shelves. Instead, it's a filler that can be used to add protein and amino acids to something else, such as chicken nuggets.
The recipe involves adding excess water to ground-up dark meat to create a kind of meat soup, then spinning the mixture around in a tub at high speed. The centrifugal force makes the mixture settle into layers of fat, water, and extracted meat, which can be molded into breast-like patties of all-white meat.
The recipe involves adding excess water to ground-up dark meat to create a kind of meat soup, then spinning the mixture around in a tub at high speed. The centrifugal force makes the mixture settle into layers of fat, water, and extracted meat, which can be molded into breast-like patties of all-white meat.
That sounds just remarkably unappetizing. Just use the freaking dark meat. It tastes better anyway.
That sounds just remarkably unappetizing
Also, sounds a lot like what nuggets and the like are already made of. Ecch.
That doesn't sound like it would taste good at all.
I guess that's not the point.
Also, sounds a lot like what nuggets and the like are already made of.
True, but I didn't need to see it spelled out, you know?
That reminds me, I should eat something before I go to the airport, since they're not feeding us on the plane.
