One of the local towns here has a little fast food thing called "Edo's" and they serve grilled Japanese food. I grab the odd bite from there now & then, and sometimes a sandwich from a Quizzno's or Safeway's sandwich counter, but someone would have to sit on me and force feed me anything from McD's after winching me into one.
Fat Kids
- Thread starter VanIsle
- Start date
You bet and I can still remember getting healthy delux hamburgers for 35 cents that were very tasty, of course hamburger in those days was ground lean meat, not the sh*t these days that you can grease the pan with.
lol I can't find anything wrong with that, Tall. I tend to avoid supermarket eggs anyway, but I'd not eat a raw one. (I don't drink eggnog either).
I know back in the old days sucking eggs was very popular, you just poked a small hole with a nail or some such object through the shell and sucked the egg out.........yummy. As a small child when I tried to give my Dad advice he'd generally come back with "Don't tell your grandmother how to suck eggs", so it was obviously vogue in those days.
We were on the subject of eggs in various posts, and I thought this bit might be interesting...
All eggs are not created the same...
Sustainable poultry eat grasses, greens, grains, and insects, whereas factory farm poultry are fed animal by-products such as bone, feathers, blood, manure, and animal parts, as well as grain, arsenic, mineral and vitamin supplements, enzymes, and antibiotics. If a farmer tells you that the feed was supplemented with anything, dig further to find out exactly what the supplements are.
This is an excerpt from a book entitled “Food Inc.” It refers to the situation in the US, but I think it's not much different from the Canadian scene. We have lots of factory chicken farms in Canada.
All eggs are not created the same...
Sustainable poultry eat grasses, greens, grains, and insects, whereas factory farm poultry are fed animal by-products such as bone, feathers, blood, manure, and animal parts, as well as grain, arsenic, mineral and vitamin supplements, enzymes, and antibiotics. If a farmer tells you that the feed was supplemented with anything, dig further to find out exactly what the supplements are.
This is an excerpt from a book entitled “Food Inc.” It refers to the situation in the US, but I think it's not much different from the Canadian scene. We have lots of factory chicken farms in Canada.
Yeah, we sure do. It's kind of a "big bite" to "digest" all in "one sitting" though. Industrial food needs to be understood better, as it is front and centre in the lineup of reasons why Kids are Fat. Lots more to come...
Francis, I agree completely. But, I also think that there are many parents out there who happen to be at an age where they may not be aware of the "right" nutritional things to teach their kids. What I mean by that is, they themselves have grown up in the "industrial food age" complete with all the misleading advertising and info. on convenience and fast foods. It's a bit of tough situation but there may be ways to overcome it...kind of a "teach the teacher" thing, which would mean adult education. Woo, this gets big...
Yes, of course..
Some parents are bad examples with good intentions.. You can't get away from that..
What you have is a vicious circle..
Maybe the best thing would be to send the kids to chef school..
Sometimes you just cannot win..
I have a better idea than chef school; send them to a farm first. Food starts at a beginning, so the education about food should, too. I wonder how they'd view the difference between a range cow and a factory cow and what sort of food comes from each.Yes, of course..
Some parents are bad examples with good intentions.. You can't get away from that..
What you have is a vicious circle..
Maybe the best thing would be to send the kids to chef school..
Sometimes you just cannot win..
Great idea as long as you have no animal allergies..
I would have loved to go on a farm, but as a kid could not be close to animals for more then 20 minutes before I had to be in a hospital on a respirator..
For those without allergies ( hay and ragweed as well ) that would be a very good idea..
We use a raw egg in our Caesar salad dressing, it's never hurt us. But, we wash the outside of the shell off carefully before cracking it, since that's where the salmonella usually comes from.
I don't like the texture. I like eggs cooked with soft yolks, though.
It's the whites that kinda put me off. I sneezed a big wad once and it looked just like egg white. I do think there is more than just a salmonella risk with eggs, though. Particularly if they're left in the sun. I prefer fresh eggs, too and I can't be sure about market eggs.
I'll stick to our own eggs and leave you city slickers to the market ones.
In Jeeves and Wooster, Jeeves had a sure fire recipe to cure the hangover. It contained raw egg, Worcester sauce, and red pepper.
As Jeeves puts it: "It is the Worcester sauce that gives it its colour. The raw egg makes it nutritious. The red pepper gives it its bite. Gentlemen have told me they have found it extremely invigorating after a late evening."
Bertie Wooster describe the sensation the potion produces.
“I swallowed the stuff. For a moment I felt as if somebody had touched off a bomb inside the old bean and was strolling down my throat with a lighted torch, and then everything seemed suddenly to get all right. The sun shone in through the window; birds twittered in the tree-tops; and, generally speaking, hope dawned once more."
I don't like the texture. I like eggs cooked with soft yolks, though.
I do think there is more than just a salmonella risk with eggs, though. Particularly if they're left in the sun. I prefer fresh eggs, too and I can't be sure about market eggs.
I'll stick to our own eggs and leave you city slickers to the market ones.
Hey AnnaG, you probably wouldn't care for the delight in Asia called (translated roughly) "Thousand year old eggs." They're fermented eggs (duck, if I'm not mistaken) and they're a lovely shade of sticky blackish/green. Yummy! Just proves that food is all a matter of taste! :lol:
Francis, what you are referring to is the UHT (Ultra Heat treated) milk, as it is called in Britain. UHT milk can say on the shelf for a long time, without refrigeration. They do recommend that it be refrigerated after you have opened the container.
I haven’t seen UHT milk here in Canada or USA. However, this Christmas I did buy President’s Choice eggnog, which was sitting on the shelf. There also directions were that it should be refrigerated after opening. I don’t know if it was made from UHT milk.