The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating Review

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

Exposing The New Dangers Of Pork: Earths Organic Waste Disposal

Exposing The New Dangers Of Pork: Earths Organic Waste Disposal Review

Swine were designed to be scavengers: to eat the earth's filth, dead, sewage and waste. But after they do their work, it was not designed for humans to turn around and eat the organic garbage disposal itself! If we are going to eat the earth's filth ourselves, then making the swine was simply unnecessary. I am confident that if any intelligent person currently eating this most dangerous flesh, read the well documented facts inside this book, they will stop eating the poisonous swine immediately! For those who have stopped, you will want to investigate further, because you'd be surprised at the new forms this animal comes in, especially with the enormous variety of genetically engineered "foods." This is a process, of which, food manufacturers DO NOT have to inform the public by food labeling.

The Technology Pork Barrel

The Technology Pork Barrel Review

American public policy has had a long history of technological optimism. The success of the United States in research and development contributes to this optimism and leads many to assume that there is a technological fix for significant national problems. Since World War II the federal government has been the major supporter of commercial research and development efforts in a wide variety of industries. But how successful are these projects? And equally important, how do economic and policy factors influence performance and are these influences predictable and controllable? Linda Cohen, Roger Noll, and three other economists address these questions while focusing on the importance of R&D to the national economy. They examine the codependency between technological progress and economic growth and explain such matters as why the private sector often fails to fund commercially applicable research adequately and why the government should focus support on some industries and not others. They also analyze political incentives facing officials who enact and implement programs and the subsequent forces affecting decisions to continue, terminate, or redirect them. The central part of this book presents detailed case histories of six programs: the supersonic transport, communications satellites, the space shuttle, the breeder reactor, photovoltaics, and synthetic fuels. The authors conclude with recommendations for program restructuring to minimize the conflict between economic objectives and political constraints.

Akhmed and the Atomic Matzo Balls: A Novel of International Intrigue, Pork-Crazed Termites, and Motherhood

Akhmed and the Atomic Matzo Balls: A Novel of International Intrigue, Pork-Crazed Termites, and Motherhood Review

Iranian president Akhmed teams up with the leaders of Venezuela and Cuba and their American intelligence agents to smuggle radioactive matzo balls into Miami Beach. But intelligence being as slippery a concept to these nincompoops as chicken fat on linoleum, when each member of the gang decides to ladle out his own personal nuke soup, holy terror Akhmed is left steaming. Will his plan to destroy America float like a fly or sink like a lead dumpling?

Star-crossed lovers, conniving academics, and blustery social climbers collide with ravenous termites, international do-badders, and multi-level marketing in a plot as fast-paced and hilarious as a runaway mountain bus. Radioactivity has never been so much fun.

The 2009-2014 World Outlook for Dry Salt Pork Made from Purchased Carcasses

The 2009-2014 World Outlook for Dry Salt Pork Made from Purchased Carcasses Review

This econometric study covers the world outlook for dry salt pork made from purchased carcasses across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for dry salt pork made from purchased carcasses. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

Pork and Beef's Great Adventure

Pork and Beef's Great Adventure Review

"Beef?" said Pork. "Yes, Pork?" said Beef. "What's it like on the moon?" asked Pork. "I really don't know!" said Beef. "Then why don't we go there tomorrow and find out?" suggested Pork. "My! What an excellent idea!" agreed Beef. When these two inseparable friends put their simple heads together to concoct a means to fly to the moon, there's no telling what might happen. Splashing about in a tubful of frosting and rolling around in a pile of feathers are all part of the scheme, so whether or not their lunar escapade succeeds, the attempt is guaranteed to be entertaining, if not downright silly. In the tradition of best friends like Pooh and Piglet or Frog and Toad, Pork and Beef, who are perpetually polite but always amusing, prove that anything is possible, despite what Gloomy Clown says, in this wonderfully funny tale.

The Conflict Korea 1953, Last Stand for Pork Chop Hill

The Conflict Korea 1953, Last Stand for Pork Chop Hill Review

The Korean War was a military conflict between North and South Korea, encompassing three years before an end to the hostilities and casualties was achieved through an armistice in 1953.

During the 1950s, men were drafted as soldiers, fiercely trained, and sent to fight for their country's cause, specifically in the battle that ensued in Korea.

Ruben J. Rodriguez was one of the many men drafted by the United States Army. Unlike some, however, his heart was dedicated to his occupation, and he found it noble to be alongside his countrymen, with rifles, rocket launchers, and bayonets at hand, fighting with the South Koreans against the intimidation and rather furious assaults of the North Koreans.

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More Review

There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They run Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world.
           
The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.
           
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.