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Sunday, June 22, 2003

Yo Doggies, post-(Jayson, not Tony)Blair Edition: That's right, you heard right, now the NYT is putting their reputable journalistic seal of approval on the Saddam Might Very Well Be Dead story. Scores of university trained scientists are sifting through the desert sands for DNA traces of that Hitleresque cootie-infested gassed-his-own-people asshole with beakers, Erlenmeyer flasks, Jacob's ladders, and some really sophisticated up-to-date scientific equipment (of which we dare not speak) after a bunker-bustin' bomb, weighted down with concrete and depleted nucular uranium, some say it might have weighed a kerjillion pounds, was laser-guided precisely by troops we support to the exact GPS coordinates where that now marginalized dictator was riding in a convoy with a thousand screamin' trucks and eleven long-haired friends of Jesus in a chartreusse microbus, in a roadkill hit reminiscent of recent Israeli strikes on Hamas, which we officially disdain. This is good news, I suppose. 11:02:46 PM    comment []

Yo Doggies! Look what The Guardian is saying...American specialists were carrying out DNA tests last night on human remains believed by US military sources to be those of Saddam Hussein and one of his sons. I wonder how they found him - I hear that country is as large as California and even weirder! 8:50:46 PM    comment []

Six Degrees Of Canadian Bacon The temperature rose slowly in the Canadian bacon, taking all day to reach 150F from 129F with the smoker temperature at 160F. At 144F, I thought of the six degrees bit. Those last 6 degrees only took about two hours. After the bacon is finished in the smoker, it's put into a cold water bath to bring the temperature down quickly. After spending the night at room temperature, the bacon will be chilled in the refrigerator a day or two. Then it will be time to slice it up. 7:40:43 PM    comment []

This roast mainated all morning in some "leftover" red wine, soy sauce, garlic & onions powders, sugar, and kosher salt. Now it's getting a twirl in the Ronco Showtime Oven. The Popeil best-seller (since the Pocket Fisherman) is okay, but the rails that hold the door on cannot withstand the temperatures the oven works at (which is invariable). I had a set break apart while the oven was still under warranty. They replaced them, but they took over a month to deliver. I called and said I thought they were lost, so they sent me another set. The replacement set cracked within weeks as well (Ron didn't use thermally resistant plastic). I repaired 'em with a glue gun and meshed tape and am keeping the third set as a spare. For want of a nail... 2:35:08 PM    comment []

Know Your Ingredients MEAT TENDERIZER In 1961, a technique for tenderizing beef was patented. It involved injecting papain, an enzyme made from papaya, directly into the bloodstream of living animals. 11:31:09 AM    comment []

The Canadian bacon is finishing up in the smoker. The clothes pin is holding up the proble for the eerily lit thermometer on the left. Behind it is the wireless thermometer which is keeping tabs on the internal temperature of the pork. The glow above the smoker's vent is from a flashlight beam going through the smoke. 8:17:12 AM    comment []