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Major Nikon

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Member since: Mon Sep 12, 2011, 11:26 PM
Number of posts: 26,350

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I get that someone who believes in homeoquackery doesn't have much use for things like facts

So far your methods of discrediting other people's sources is nothing short of totally hilarious.

Here's a short list of a few of the batshit crazy sources you have used and I'm sure will continue to use.

Whenever someone makes a remarkable claim and cites GlobalResearch, they are almost certainly wrong.

Joseph Mercola, doctor of osteopathy, is a popular guru of alternative medicine and a member of the right-wing quack outfit Association of American Physicians and Surgeons. He advocates and provides a forum for many classic crank medical ideas, such as vaccine hysteria and the belief that modern (sorry, "allopathic" medicine kills more people than it helps. His website is a veritable spring of pseudoscience, quackery, and logical fallacies. He is a promoter of the idea of an AMA/Big Pharma/FDA conspiracy.[1]

Gilles-Eric Séralini is a professor of molecular biology at the Institute of Fundamental and Applied Biology (IBFA) of the University of Caen in France. He is also President of the Scientific Board at CRIIGEN.[1] He was fairly well known in the biotech community for having a history of flawed studies,[2][3] but his controversial 2012 study on transgenic NK603 maize made him immensely popular among the anti-GM communities.

Food Babe
Hari is maybe not quite as dangerous as Joseph Mercola (who endorses her) or Mike Adams, but that's not exactly comforting. Her standards of evidence are terrible and based on total nonsense, and rather than promoting moderation, she mostly just wraps up obsessiveness and scolding in an apparently well-meaning package. Is she incompetent or a liar? Well, it doesn't really matter. Most of her "investigative" process can be summed up as either "Joseph Mercola said so, therefore spinning water in a blender really does make it healthier" or "if I can't pronounce it, it must cause cancer."

Mae-Wan Ho
Ho has been criticized for embracing pseudoscience.[7][8][9]

Man Convicted of Brooklyn Murder Exonerated After 52 Years

Source: NBC News

Come November, 81-year-old Paul Gatling will get to do something that many Americans take for granted —he'll get to vote for a presidential candidate.

Brooklyn District Attorney Ken Thompson vacated Gatling's 1964 murder conviction on Monday and restored his rights, including his right to vote.

"I want my name cleared," Gatling told NBC News before Thompson made it official. "Most of all, I just want to vote before I die."

The delighted Gatling said his only regret is that President Obama won't be on the ballot.

Read more: http://www.nbcnews.com/news/us-news/man-convicted-brooklyn-murder-exonerated-after-52-years-n566076

I agree, but I have numerous other reasons for opposing the death penalty

1) The DP is discriminatory and is applied disparately to race, gender, and class.

2) The US has the means to imprison murderers for life which makes the DP unnecessary to segregate murderers from society.

3) Life in prison without parole is cheaper than the DP.

4) The idea that the DP gives victims' families closure is flawed. Life in prison without the possibility of parole gives them closure. The DP extends their suffering for years if not decades awaiting final punishment. Most criminals sentenced to the DP die in prison anyway.

5) Killing a criminal victimizes innocent family members of the condemned.

6) There is no crime deterrent benefit to the DP.

7) The standard of guilt is not absolute and our system of policing and prosecution is not without flaws which insures innocent people will eventually be put to death.

Any one of these reasons by itself would be reason enough to do away with the DP.

I have yet to see one person on DU reasonably quantify how men are more advantaged than women

When asked, the standard answer is, 'men make 23%(actually 19.5%) more than women'. Naturally they don't want to hear that when relevant sociological factors are applied, the actually gender pay gap which could possibly be attributed to discrimination is statistically negligible. They also don't want to hear that men spend 29% more time working. Neither do they want to hear that men are disparately impacted by 14 of the 15 leading causes of death. So our 'advantage' is that we are wage slaves and get to die 5 years sooner.

Chili con carne

How hot you want your chili depends on what pepper you use and how you prepare them. My family doesn't like hot stuff, so I have to make my chili on the mild side and add red pepper flakes at the table if I want it hotter. I do this by removing all the seeds and the white connective tissue from the jalapenos, which removes most of the the heat from them (use rubber gloves when working with peppers). I also remove the seeds from the dried New Mexico chilis. This makes for a pretty mild chili, but still retains a lot of chili flavor without which you wouldn't have chili con carne. You can use whatever peppers you want both dried and fresh. The ones I list are easy to find in my area. For the spice grinder I use a whirly bird type coffee grinder that I dedicate to grinding spices. You can also use a blender or a food processor. Just remember that when grinding peppers, don't stick your nose in the spice grinder immediately after grinding unless you want to pepper spray yourself (trust me on this one). Beans in chili are a somewhat controversial subject. Sometimes I add them, and sometimes I don't. There's nothing non-authentic about beans in chili con carne (not that my recipe is exactly authentic). The recipe was derived from Native American cooks that didn't write anything down and as beans were certainly available to them, the idea that they wouldn't have used beans from time to time is not a good one. Some chili competitions forbid the inclusion of beans, but this has nothing to do with the authenticity or lack thereof of any recipe.

2 lbs flank steak
3 medium jalapano peppers
2 cloves garlic
3 large dried New Mexico red chile
2 tsp whole cumin seeds
1 tsp smoked paprika

1 Tbs vegetable oil
1 medium onion, chopped
1 tsp + 1 pinch salt
1 can (400g) chopped San Marzano tomatoes
12 oz beer (I usually use Shiner Bock)

2 cans (15oz) dark red kidney beans (optional)
Crushed white corn tortilla chips

Slice the flank steak up into 2" squares, place into a food processor 1lb at a time and pulse to desired consistency. I like to give it about 10 good pulses so that the meat resembles ground beef, but you still have a few bigger chunks. Place the meat into a large mixing bowl. Place the jalapenos and garlic into the food processor and pulse until minced then add to the mixing bowl. Slice the dried chili into ~ 1/4" squares and place into a spice grinder(see above) along with the whole cumin seed and grind to a fine consistency. Sprinkle the freshly ground chili and cumin onto the meat mixture along with the smoked paprika and mix by hand until well combined. Place the meat mixture into a 1 gal ziplock bag and place in the refrigerator for 2-4 hours.

Over medium heat, cook the chopped onions in the vegetable oil along with a pinch of salt until translucent. Add the meat mixture and cook until browned, stirring every 2 minutes or so. Add the tomatoes, beer, salt, and bring the entire mixture to a simmer. Simmer covered over low heat for 30 minutes.

Add the kidney beans at this point as you wish. Thicken the chili as desired with the crushed tortilla chips.

Are there any prominent anti-pornographers who AREN'T sex negative?

I'm talking people who regularly advocate for the suppression (not just condemnation) of pornography.

I can name quite a few people who are.

1) Judith Reisman
2) Ed Meese
3) Charles Keating
4) Susan Brownmiller
5) Andrea Dworkin
6) Mary Anne Layden
7) Catharine MacKinnon
8) Gail Dines
9) Jerry Falwell
10) Laura Schlessinger
11) Sheila Jeffreys
12) Phyllis Schlafly
13) James Dobson
14) Rick Santorum

If you favor suppression. These are your allies.

Milk fat conversion tip

You can get any milk fat percentage you like if you stock nonfat milk and heavy whipping cream in your refrigerator.

For each 1% of milkfat, add either 1 tsp of heavy whipping cream or 6g to each cup of nonfat milk.

1% milk = 1 cup nonfat (245g) + 1 tsp heavy whipping cream (6g)
2% milk = 1 cup nonfat + 2 tsp heavy whipping cream (12g)
Whole milk = 1 cup nonfat + {1 tbs + 1/4 tsp} heavy whipping cream (20g)

Free Kindle book on 50th anniversary of Birmingham church bombing

While the World Watched: A Birmingham Bombing Survivor Comes of Age during the Civil Rights Movement

Publication Date: February 1, 2011
On September 15, 1963, a Klan-planted bomb went off in the 16th Street Baptist Church in Birmingham, Alabama. Fourteen-year-old Carolyn Maull was just a few feet away when the bomb exploded, killing four of her friends in the girl’s rest room she had just exited. It was one of the seminal moments in the Civil Rights movement, a sad day in American history . . . and the turning point in a young girl’s life.
While the World Watched is a poignant and gripping eyewitness account of life in the Jim Crow South—from the bombings, riots and assassinations to the historic marches and triumphs that characterized the Civil Rights movement.
A uniquely moving exploration of how racial relations have evolved over the past 5 decades, While the World Watched is an incredible testament to how far we’ve come and how far we have yet to go.


How to make the perfect egg

Today I did an experiment on how you can make the perfect egg with nothing more than a 7 qt crock pot, a thermometer, and a up to a dozen eggs.

This is a follow-on to my perfect eqg quest post, simplified greatly. I wanted to reduce the procedure to more or less cookbook so that someone could get a baseline on what the perfect egg starts to look and taste like so they can experiment from there.

1) Turn on your 7qt crock pot and add 2 liters of hot water from the tap. Add 3 cups of boiling water. Stir and measure the temperature. It should be somewhere around 130F.

2) Put the lid on and allow the water to come up to 155F. This should take about 30 minutes or so.

3) While the crock pot is coming up to temperature, put a dozen eggs into a bowl and fill with hot water from the tap. Every 10 minutes, empty and fill with more hot tap water.

4) When the temperature in the crock pot reaches 155F, put in the dozen eggs, replace the lid, and turn off the crock pot. I also put a couple of tea towels on top of the lid to increase insulation.

5) Set a timer for 25 minutes.

6) After 25 minutes turn the crock pot back on and set the timer for 5 more minutes.

7) After 5 minutes, add about 1.7 liters of boiling water to the crock pot and replace the lid. Set the timer for 5 minutes.

8) After 5 minutes, remove the eggs and place inside a bowl filled with ice water for 5 minutes.

9) Serve as you would poached eggs. I like to put two of them in an ice cream bowl with a little salt and pepper.

What this does is it brings up the yolk of the egg to 150F or so which produces a perfect custard like yolk. The last 5 minutes at a higher temperature cooks the whites just a bit more and keeps them from being runny without becoming rubbery.

I store the eggs in the refrigerator until ready to serve. On serving I empty the contents of two eggs into a small bowl, microwave for about 25 seconds and serve with a bit of salt and pepper.

The quest of the perfectly boiled egg

Boiling an egg may be one of the simplest culinary chores, but believe it or not it can also get quite complex. If you're a big fan of scrambled eggs, you probably know that the best ones are made when the eggs come up to temperature slowly and evenly, which means low heat stirred often. The reason for this is because there are a few different proteins in the eggs which congeal at different temperatures.

There are two basic methods employed which are the soft and hard boiled eggs. The soft boiled egg is really just a reduction in time from the time required for the yolks to fully coagulate. The result is the yolks will be less firm than the whites due to the eggs cooking from the outside in. The biggest problem (at least for some) is that the whites tend to get rubbery from overcooking while the yolks are still undercooked. The quest for the perfect tender white and the perfect custard like yolk is never ending.

For centuries cooks have known that the best boiled egg is not boiled at all!

I love eggs and always keep a dozen in the refrigerator. Even though I seek out the best dates from the market when I buy my eggs, often I don't use them prior to their expiration date. Since I hate to throw out food and especially good sources of protein, I am always looking for uses for them prior to expiration. One easy solution is just to hard boil them, which effectively pasteurizes the eggs and extends their shelf life, but I don't particularly care for hard boiled eggs. Soft boiling them is a partial solution, but soft boiled eggs should be eaten right away unless you know for sure you have reached pasteurization temperature and time (more on this later). Sous vide eggs was a very interesting compromise for me. Pasteurization is a function of time AND temperature. So by cooking eggs for a longer time at a lower temperature you not only pasteurized them, but you also got something quite similar to soft boiled eggs. This presented it's own challenge. The egg yolk actually coagulates at lower temperatures than the whites. So in order to get custard like yolks, you were often left with runny whites (kind of the opposite of a soft boiled egg).

The good news is that you don't have to use boiling temperatures at all, and there's just a few things you need for countless experimentation. All you really need is a cooking vessel (I recommend a 7qt crock pot or a cast iron dutch oven), a thermometer, water, and eggs.

1) First a note on pasteurization. If you are reaching pasteurization time and temperatures, you can extend the shelf life of your eggs by a few days. So how do you know if you are there? Well a good rule of thumb is that if the yolk is not runny like a raw egg, even in the center, you have reached pasteurization. While it is possible to reach pasteurization with runny yolks, you know if you are beyond that stage, pasteurization has been achieved. You don't have to get to the firm yolk stage for this to happen. There are many custard like stages that happen prior to the yolk firming. All you are really looking for is that no part of the yolk is as runny as a raw egg.

2) Next a note on egg cracking. Eggs that are close to their expiration date will crack more readily than eggs which are fresh. What I do is prior to cooking I will soak my eggs in hot tap water for about 30 minutes or however longer it takes before I need them, replacing the water every 10 minutes or so. This brings the eggs from refrigerator temperatures to well above room temperature in the middle. If you have a problem with eggs cracking, absent rough handling getting them into the water bath the biggest culprit is temperature shock. The expanding gasses inside the egg can only escape via the egg pores and if they try to escape too quickly, the egg will crack.

3) The basic idea here is that you are going to use a temperature that begins at something less than boiling, then you are going to put the eggs in and turn off the heat. You will then allow the eggs to cook with just the residual heat contained in the water and cooking vessel. By varying the starting temperature, and the time the eggs are in the water bath, you can vary the consistency of both the yolk and the whites. Higher temperatures and faster cooking times will result in whites that are more dense and yolks that are less dense. Lower temperatures and longer cooking times will result in yolks that are more dense and whites that are less dense.

First I will describe a basic method using a 7qt crock pot (which I recommend). A 7qt crock will do a dozen eggs quite nicely. Fill the crock pot half full with a combination of boiling water and tap water until you get to 20F below your target temperature. For instance, if your target temperature is 170F, you will want your water temperature to be 150F. Turn the crock pot on high until your target temperature is reached. This will take about 30 minutes or more, which gives you time to perform the procedure listed in paragraph 2.

When the water in your crock gets to your target temperature, gently put the eggs into the water bath and turn off the crock. Put the lid on and allow to rest for your target time. If you like firm yolks and whites, I suggest going with a target temperature of 170F and a time of 30 minutes. If you like a consistency that is less firm for either the whites or the yolks, vary the two parameters per paragraph 3.

After your target time has been reached, take one of the eggs out and try one. If the eggs are ready, take them out of the water bath and rinse them off in cold water for a few minutes before refrigerating. This will arrest the cooking process.

Edited to add subsequent posts:

Here's another variation from the basic method:

If you follow the link I provided previously, there's a pretty handy chart which shows the coagulation level of the proteins in the white and yolk.

  • 144F White: Begins to set, runny [font color="orange"]Yolk[/font]: Liquid
  • 147F White: Partly set, runny [font color="orange"]Yolk[/font]: Begins to set
  • 151F White: Largely set, still runny [font color="orange"]Yolk[/font]: Soft solid
  • 158F White: Tender solid [font color="orange"]Yolk[/font]: Soft solid, waxy
  • 176F White: Firm [font color="orange"]Yolk[/font]: Firm
  • 194F White: Rubbery solid [font color="orange"]Yolk[/font]: Crumbly texture

The first thing you do is pick a consistency level for your yolk on the right. It will not be possible to get a consistency level for the white to be less than this point on the chart, however you can go the other way. If you want a yolk that is just beginning to set and a tender solid for the white, what you would need to do is hold 147F for a period of time(10 minutes or so), then raise the temperature to 158F.

Depending on your cooking vessel, this will take a bit of experimentation. For a 7 qt crock the temperature will drop about 8-10F when you put a dozen eggs in(provided they are room temperature or higher). So you would heat the water to 157F, put the eggs in, wait about 10 minutes, add some boiling water till the temp gets to 158F and then let the eggs sit in the water bath for about 5 more minutes or so.

Here's a trick regarding temperature measurement:
I remove the knob from the lid for my 7qt crock pot. This gives me a hole to insert my temperature probe. So I can make temperature readings without having to hold the lid off. I record the temperature every 5 minutes so I can make a simple temperature profile in my cooking journal.
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