Hamburg Best Quotes

Sacred cows make the best hamburgers.

Well, Kessa, I am glad to see that you're taking your body seriously. I shudder when I see the girls leaving class and heading for the nearest hamburger, coke, and French fry station.The thought of them pouring all those dead calories into themselves makes me want to cry. You'd think after a rigorous dance class they'd have more respect for their bodies.

If my nipples lactated mustard, I’d wear a bra made out of two hamburger buns.

People said he was a dope fiend and that sometime he would get dangerous. But he never did and he made the best hamburgers anyone ever ate.

...and Lucy." She looked like she might cry. 'What about her?' "Lucy smells like food." She nearly gagged saying it. 'Sol, all that's normal. Lucy smelled good before I turned, and now she smells even better. But I haven't tried to eat her face and neither will you.' "She's not safe in this house." 'Safer than out there,' I argued, even though I agreed with her. 'Look, you used to eat hamburgers.' She blinked, confused. "So?" 'So, did you ever walk through one of the farms at a field party and suddenly try to eat a cow?' "Um, no." Her chuckle was watery but it was better than nothing. "And, ew." 'Exactly. You can crave blood and not eat your best friend.

I remember spending an afternoon with Mr. Richter in the Central Park Zoo, I went weighted down with food for the animals, only someone who’d never been an animal would put up a sign saying not to feed them, Mr. Richter told a joke, I tossed hamburger to the lions, he rattled the cages with his laughter, the animals went to the corners, we laughed and laughed, together and separately, out loud and silently, we were determined to ignore whatever needed to be ignored, to build a new world from nothing if nothing in our world could be salvaged, it was one of the best days of my life, a day during which I lived my life and didn’t think about my life at all.

. One of the most idiotic jeers against animal lovers is the one about their preferring critters to people. As a matter of observation, it will be found that people who ‘care’—about rain forests or animals, miscarriages of justice or dictatorships— are, though frequently irritating, very often the same people. Whereas those who love hamburgers and riskless hunting and mink coats are not in the front ranks of Amnesty International.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

I buried her like a pagan. I put deer bones in with her, for her journey; a blanket, for warmth; flowers, cedar fronds, stones from places we’d been, grouse feathers, a tidbit of raw venison hamburger, and a swatch of my own hair. A headstone, a footstone. I planted an aspen tree above the headstone, to give her shade, and to someday provide leaf-music in the breeze. It took a long time before I was worth a damn again. How to measure the eleven years of magic she brought to us? How, now, to say thank you? Too late, as usual, for these sorts of things.

The world is filled with talented poor people. All too often, they’re poor or struggle financially or earn less than they are capable of, not because of what they know, but because of what they do not know. They focus on perfecting their skills at building a better hamburger rather than the skills of selling and delivering the hamburger. Maybe McDonald’s does not make the best hamburger, but they are the best at selling and delivering a basic average burger.

We’re trying to figure women out,” he explained. “What, in your opinion, would be the best Valentine’s Day present ever?” “We’re easy to please, any small detail will do,” Tate said. The collective male snort was loud. “It’s true,” Christy added coming out in her defence. “Yeah right. Any small detail will do, my ass,” Max began. “Let’s put it this way: what do my poor bros have to do for Valentine’s Day so that their Steak and BJ Day in a month will be memorable and won’t degrade into a handy and a hamburger?

Should we tell your father I’m his date for the evening, or should I just surprise him?” She pulls out a piece of tomato, inspects it, scrapes something off it, then sticks it back on the hamburger. “He won’t notice,” Hilary says. “He can’t even tell me and Lily apart, and look at us. Just look at us.” “My dad never calls me by the right name,” I say. “Only by my older sisters’. Sometimes he’ll call me ‘honey’ really awkwardly. He’s not the honey type, but it gets him out of having to remember my name.” Phoebe says, “All parents have trouble with names. I’m an only child, and my dad sometimes stops and says, ‘Uh, you.

We were working on the idea about dogs’ Internet searches, and first we debated whether the sketch should feature real dogs or Henrietta and Viv in dog costumes (because cast members were always, unfailingly, trying to get more air time, we quickly went with the latter). Then we discussed where it should take place (the computer cluster in a public library, but, even though all this mattered for was the establishing shot, we got stalled on whether that library should be New York’s famous Main Branch building on Fifth Avenue, with the lion statues in front, a generic suburban library in Kansas City, or a generic suburban library in Jacksonville, Florida, which was where Viv was from). Then we really got stalled on the breeds of dogs. Out of loyalty to my stepfather and Sugar, I wanted at least one to be a beagle. Viv said that it would work best if one was really big and one was really little, and Henrietta said she was fine with any big dog except a German Shepherd because she’d been bitten by her neighbor’s German Shepherd in third grade. After forty minutes we’d decided on a St. Bernard and a Chihuahua—I eventually conceded that Chihuahuas were funnier than beagles. We decided to go with the Florida location for the establishing shot because the lions in front of the New York Main Branch could preempt or diminish the appearance of the St. Bernard. Then we’d arrived at the fun part, which was the search terms. With her mouth full of beef kebab, Viv said, “Am I adopted?” With my mouth full of spanakopita, I said, “Am I a good girl?” With her mouth full of falafel, Henrietta said, “Am I five or thirty-five?” “Why is thunder scary?” I said. “Discreet crotch-sniffing techniques,” Henrietta said. “Cheap mani-pedis in my area,” Viv said. “Oh, and cheapest self-driving car.” “Best hamburgers near me,” I said. “What is halitosis,” Henrietta said. “Halitosis what to do,” I said. “Where do humans pee,” Viv said. “Taco Bell Chihuahua male or female,” I said. “Target bull terrier married,” Viv said. “Lassie plastic surgery,” Henrietta said. “Funny cat videos,” I said. “Corgis embarrassing themselves YouTube,” Viv said. “YouTube little dog scares away big dog,” I said. “Doghub two poodles and one corgi,” Henrietta said. “Waxing my tail,” I said. “Is my tail a normal size,” Viv said.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

Maybe McDonald’s does not make the best hamburger, but they are the best at selling and delivering a basic average burger. Poor

What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.

New York’s German Jews began, in the 1870’s, to say to each other, “We are really more German than Jewish,” and were convinced that nineteenth-century Germany embodied the finest flowering of the arts, sciences, and technology. German continued to be the language the families spoke in their homes. The music children practiced in family music rooms was German music. When a Seligman, Loeb, or Lehman traveled to Europe, he sailed on the Hamburg-America Line; it was the best. When he needed a rest, he took the waters at a German spa—Baden, Carlsbad, or Marienbad. At their dinners they served German wines. When illness struck, the ailing were hurried to Germany, where the best doctors were.

In his best attempt at the classic Chicago cadence, he said, “I don’t have an accent.” “You sound like a really bad KGB agent.” Mikhail barked out a surprised laugh. “How do you do, fellow American?” she went on, imitating him. “I enjoy watching baseball and eating hamburgers. Tell me, what government secrets do you know?

If you ask Danny Meyer a question say, what's the best hamburger in New York-he pauses before answering. He has devoted hundreds of hours to exploring this question, so he knows a great deal. But when he answers, that answer has nothing to do with his knowledge and everything to do with you. "Well," he says. "What kind of hamburger you like depends on what kind of mood you're in.

I am also way too lazy to be a foodie. Foodies will travel for miles in search of the perfect hamburger. “There is this place in Greenpoint that’s only an hour by train and a forty-minute walk from the subway that has the best burger in town!” It can’t be better than the burger I can get across the street. Mostly, I just want the closest best burger in town.

Anybody who doesn’t think that the best hamburger place in the world is in his hometown is a sissy.

The Warburg family is the most important ally of the Rothschilds, and the history of this family is at least equally interesting. The book The Warburgs shows that the bloodline of this family dates back to the year 1001.[28] Whilst fleeing from the Muslims, they established themselves in Spain. There they were pursued by Fernando of Aragon and Isabella of Castile and moved to Lombardy. According to the annals of the city of Warburg, in 1559, Simon von Cassel was entitled to establish himself in this city in Westphalia, and he changed his surname to Warburg. The city register proves that he was a banker and a trader. The real banking tradition was beginning to take shape when three generations later Jacob Samuel Warburg immigrated to Altona in 1668. His grandson Markus Gumprich Warburg moved to Hamburg in 1774, where his two sons founded the well-known bank Warburg & Co. in 1798. With the passage of time, this bank did business throughout the entire world. By 1814, Warburg & Co had business relations with the Rothschilds in London. According to Joseph Wechsberg in his book The Merchant Bankers, the Warburgs regarded themselves equal to the Rothschild, Oppenheimer and Mendelsohn families.[29] These families regularly met in Paris, London and Berlin. It was an unwritten rule that these families let their descendants marry amongst themselves. The Warburgs married, just like the Rothschilds, within houses (bloodlines). That’s how this family got themselves involved with the prosperous banking family Gunzberg from St. Petersburg, with the Rosenbergs from Kiev, with the Oppenheims and Goldschmidts from Germany, with the Oppenheimers from South Africa and with the Schiffs from the United States.[30] The best-known Warburgs were Max Warburg (1867-1946), Paul Warburg (1868-1932) and Felix Warburg (1871-1937). Max Warburg served his apprenticeship with the Rothschilds in London, where he asserted himself as an expert in the field of international finances. Furthermore, he occupied himself intensively with politics and, since 1903, regularly met with the German minister of finance. Max Warburg advised, at the request of monarch Bernhard von Bülow, the German emperor on financial affairs. Additionally, he was head of the secret service. Five days after the armistice of November 11, 1918 he was delegated by the German government as a peace negotiator at a peace committee in Versailles. Max Warburg was also one of the directors of the Deutsche Reichsbank and had financial importances in the war between Japan and Russia and in the Moroccan crisis of 1911. Felix Warburg was familiarized with the diamond trade by his uncle, the well-known banker Oppenheim. He married Frieda Schiff and settled in New York. By marrying Schiff’s daughter he became partner at Kuhn, Loeb & Co. Paul Warburg became acquainted with the youngest daughter of banker Salomon Loeb, Nina. It didn’t take long before they married. Paul Warburg left Germany and also became a partner with Kuhn, Loeb & Co. in New York. During the First World War he was a member of the Federal Reserve Board, and in that position he had a controlling influence on the development of American financial policies. As a financial expert, he was often consulted by the government. The Warburgs invested millions of dollars in various projects which all served one purpose: one absolute world government. That’s how the war of Japan against Russia (1904-1905) was financed by the Warburgs bank Kuhn, Loeb & Co.[31] The purpose of this war was destroying the csardom. As said before, in testimony before the Senate Foreign Relations Committee, James P. Warburg said: “We shall have a world government, whether or not we like it. The question is only whether world government

I want to blanket the city of Hamburg with a slice of melted cheese.

Maybe McDonald’s does not make the best hamburger, but they are the best at selling and delivering a basic average burger.

The M/S Saint Louis was a German passenger liner owned by the Hamburg-America Line. She was best known for her voyage in 1939, in which her Captain Gustav Schröder attempted to find homes for her passengers. On May 13, 1939, just prior to the Second World War, 937 German-Jewish refugees boarded the ship in the hopes of escaping persecution and the holocaust that was to follow. Although the passengers had previously purchased legal Visas, they were denied entry into Cuba due to contrived red tape. While the ship was in transit, Cuba changed its laws restricting entry to all but U.S. citizens. Even though the Nazi régime had already started to persecute Jews, the Captain of the Saint Louis insisted that the crew treat the passengers with courtesy and respect. Even though the crew followed the captain’s orders, the passengers became distressed when it was announced that they would not be allowed to enter Cuba. President Roosevelt and his envoys Cordell Hull, Secretary of State, and Henry Morgenthau, Secretary of the Treasury, as well as the American Jewish Joint Distribution Committee, tried to persuade Cuba to accept the refugees. However, their actions were to no avail. It is believed that the German ambassador, on orders from Berlin, put pressure on Cuba. The passengers were refused permission to land, even though they were refugees fleeing persecution.

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

President Obama has denounced companies that have elected against imposing unnecessary tax burdens on themselves as “corporate deserters” and has demanded of them a show of “economic patriotism.” If such patriotism means acting in the best economic interests of the United States, then it requires us to engage in a deep and thoroughgoing reform of the U.S. tax code, which rewards political cronies and drives companies, capital, and jobs overseas. It takes a special kind of stupidity to create a tax regime under which a fast-food hamburger company decides that Ontario is preferable to Miami.

It’s difficult to imagine that Artificial Intelligence will take the place of people but many believe that it’s only a short time before computers will outthink us. They already can beat our best chess players and have been able to out calculate us since calculators first came onto the scene. IBM’s Watson is on the cutting edge of Cognitive Computers, being used to out think our physicians but closer to home, for the greatest part; our cars are no longer assembled by people but rather robots. Our automobiles can be considered among our first robots, since they took the place of horses. Just after the turn of the last century when the population in the United States crossed the 100 M mark the number of horses came to 20M. Now we have a population of 325 M but only 9 M horses. You might ask what happened. Well back in 1915 there were 2.4 M cars but this jumped to 3.6 M in just one year. Although horses still out-numbered cars the handwriting was on the wall! You might think that this doesn’t apply to us but why not? The number of robots increase, taking the place of first our workers on the assembly line and then workers in the food industry and this takes us from tractors and combines on the farms to the cooking and serving hamburgers at your favorite burger joint. People are becoming redundant! That’s right we are becoming superfluous! Worldwide only 7 out of 100 people have college degrees and here in the United States only 40% of our working population possesses a sheep skin, although mine is printed on ordinary paper. With education becoming ever more expensive, we as a population are becoming ever more uneducated. A growing problem is that as computers and robots become smarter, as they are, we are no longer needed to be anything more than a consumer and where will the money come from for that? I recently read that this death spiral will run its course within 40 years! Nice statistics that we’re looking at…. Looking at the bright side of things you can now buy an atomically correct, life sized doll, as perhaps a robotic non-complaining, companion for under $120. In time these robotic beings will be able to talk back but hopefully there will be an off switch. As interesting as this sounds it will most likely not be for everyone, however it may appeal to some of our less capable, not to have to actually interface with real live people. The fact is that most people will soon outlive their usefulness! We as a society are being challenged and there will soon be little reason for our being. When machines make machines that can out think us; when we become dumb and superfluous, then what? Are we ready for this transition? It’s scary but If nothing else, it’s something to think about….

One of my suppliers told me, “Ray, you know you aren’t in the hamburger business at all. You’re in the french-fry business. I don’t know how the livin’ hell you do it, but you’ve got the best french fries in town, and that’s what’s selling folks on your place.

white bed surrounded by a feast fit for a toddler. We have chicken tenders, macaroni and cheese, mini hamburgers, and the best part, s’mores still warm and gooey. “Here, try one.” She holds out a breaded chicken strip dipped in some sort of sauce. I take a bite. “It’s the most amazing chicken I’ve ever eaten.” I grin happily at her. “Can we never leave this room?” She sighs and chomps on another piece of chicken. “Don’t you miss the mountains? And the stars at night?” I’ve been here for seventy-two hours and I cannot wait to get home. She leans against me. “I do.” “When can you leave?” Picking up the empty plates, I set them on the cart before returning to lie beside her. “Can you delay your flight? I’ll change mine and we’ll catch an afternoon flight tomorrow to Denver. We can leave right after lunch. With my family.” “I’m looking forward to meeting your mom.

Golf is boring, he thinks. It discourages him. The boy would rather eat cabbage ice cream. “We’ll throw in your brother’s clubs,” I told him, “but you don’t have to golf. You can drive the cart and laugh at my shots.” He seemed okay with that. After all, a trip with dad spells restaurants and hotels and waterslides to a boy his age. He can tolerate a game of golf for such rewards. Upon arriving, we were introduced to the other members of our foursome, Jim and Neil, two of the kindest guys I’ve ever met. When they discovered Jeffrey’s intentions, they were disappointed. “Golf with us,” pleaded Jim, bowing on one knee and extending a hand, “we need you.” “I’ll buy you a pop and hamburger for lunch,” promised Neil. Perhaps it was the hamburger that beckoned louder than the golf course, but soon Jeffrey found himself on the first tee, addressing the ball and surprising us all with a straight shot about 100 yards down the fairway. “Tiger!” said Jim. “You swing just like Tiger Woods!” Jeffrey was grinning. The tournament was a best ball format. From the first tee, my ball sailed 200 yards but found a bunker. Jim and Neil were less fortunate. So guess whose ball we used? You’re right. It was “Tiger’s.

The government cheese… The cheese of the government may be tempered with real cheese powders however it’s constantly not the best thing you should eat in the world. You can make a traditional grilled cheese sandwich. With American cheese which is just vegetable oil with food coloring as well as the skim of milk. However, that’s just government milk with government oil to make governments grilled cheese sandwich so be the nation can afford to eat. Nothing wrong with that at all. It’s humbling to know the value of a dollar. Compare it to the sales at every single store. You find government cheese made by companies that have been around since the 1900s. There are many cheeses of the world. Every single country makes cheese. Some really good ones and some that smell like someone cut the cheese. The government cheese can be put on a hamburger, which isn’t made of ham at all. The cheese can be melted to broccoli or put in macaroni and cheese as a quick meal with vegetables if any kind basically that is just homemade some sort of helper, then. As to the box of the content we all know as to all have eaten in our lifetime says so in really big letters. In directions anyone can understand. The government cheese can be put in that as well. For it will taste really good, nonetheless. All hail the government cheese. It’s affordable as well as delicious if you don’t like other cheeses. It can be melted to be slopped on chili cheese dogs. At every bbq in every household across the world. So don’t make fun of government cheese for there is also government bread as well as government water as well as many other governments benefits you can enjoy. Again, we can all hail at the government cheese. Now the people that can part between the sarcasm as to the appreciation of the government cheese. Successfully I have portrayed the explanation of government assistance to feed the population food that they can afford. Until they figure out that growing food your self is even more affordable as to it still giving respect to the government cheese. It’s also more rewarding when you have abundance of what you need right there fresh grown as you then know where it came from and that it wasn’t pumped full of high fructose corn syrup. That most of us are not even aware of this fun fact that they do to add weight to the money that they make per pound that you spend your money on. Wasteful don’t you think when you can eat one watermelon of 30lbs, and you know it’s right and the vitamins are real.

A report citing a Hamburg radio announcement regarding the death of Adolph Hitler precedes Harlow’s introduction. The tongue twister returns after a long absence, last used on the February 24, 1942 broadcast. In his blow-by-blow account of an imaginary encounter with Bronson, McGee gets the worst of it but listeners get to enjoy the best of it.

Areas that are densely populated today, Chicago, New York, Manchester, Amsterdam, Hamburg, Berlin, Moscow -- in fact most of North America and northern Europe -- were absolutely uninhabitable due to the fact that they were covered by ice-caps several kilometers thick. Conversely, many areas that are uninhabitable today -- on account of being on the bottom of the sea, or in the middle of hostile deserts such as the Sahara (which bloomed for about 4000 years at the end of the last Ice Age) -- were once (and relatively recently) desirable places to live that were capable of supporting dense populations. Geologists calculate that nearly 5 per cent of the earth's surface -- an area of around 25 million square kilometers or 10 million square miles -- has been swallowed by rising sea-levels since the end of the Ice Age. That is roughly the equivalent to the combined areas of the United States and the whole of South America. It is an area almost three times as large as Canada and much larger than China and Europe combined. What adds greatly to the significance of these lost lands of the last Ice Age is not only their enormous area but also -- because they were coastal and in predominantly warm latitudes -- that they would have been among the very best lands available to humanity anywhere in the world at that time. Moreover, although they represent 5 per cent of the earth's surface today, it is worth reminding ourselves that humanity during the Ice Age was denied useful access to much of northern Europe and North America because of the ice-sheets. So the 25 million square kilometers that were lost to the rising seas add up to a great deal more than 5 per cent of the earth's useful and habitable landspace at that time.

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

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