RFK & Trump’s diet

Well, that's different. I firmly believe RFK Jr. will do everything he can on these matters. You really have no idea what the logistics look like. He could create a entirely separate food agency for all we know. And you do understand most of his ideas about food especially are shared by environmentalists and those typically associated with the left? But I reckon since he's MAGA now, you're going to shit all over those ideas.

Even if there is an increase to cost to taxpayer due to increased regulation around food, it would be viewed as a net gain to the taxpayer by improving health and thus lowering costs of healthcare here in the U.S. I am all for it. The FDA have always regulated food and drug. We're wasting away as a nation with our poor health and chronic disease epidemic. They're doing a miserable job.

As it relates to Trump and big macs, I'm guessing McD's will still make big macs after RFK's changes with better ingredients and Trump will continue to partake. RFK Jr. also understands individual health comes down to the individual at the end of the day. As evidenced by his physical shape at his age, he understands personal responsibility over ones individual health. He is not saying the government is completely responsible. He wants the government to do their jobs and regulate out the harmful substances in our food. No different than the government regulating traffic laws and such. Not all regulation is bad.

 

Kelloggs voluntarily promised to remove the dyes by 2018, but they never did. In Canada apparently they sell the version without dyes.

There aren’t studies definitively linking these products to cancer, but even with a slight risk demonstrated on parallel products and it being “unnecessary” I don’t see the point of the artificial stuff. It doesn’t change how it tastes, in the case of food dyes it’s 100% about color and marketing. I can see the use of preservatives due to shelf life concerns and food handling. But artificial coloring makes no sense.

Apparantily in pharmacy the use of color helps to identify pills, and I guess candy might want to offer candies that “pop”, but in everyday pantry staples it makes less sense. If any of them do cause increase cancer then obviously at least strongly discourage widespread/everyday use. Getting “big food” to just agree voluntarily would be a positive step, but with the Kellogg’s example it shows they don’t necessarily follow through, whatever the reason.

Personally I don’t care much about this issue either way. As long as foods are labeled and it’s easy to avoid the junk, and it definitely is, then that’s good enough for me. I only care about honest labeling. If some MAGA wants to feast on bioengineered Doritos and Twinkies, and wash it all down with 2L of neon green Mountain Dew. It’s no skin off my nose.

 

If RFK gets Trump to eat healthier it is likely to be his greatest achievement unless he also gets conservatives to align with liberals who want stricter regulations on food safety and healthier school lunches. Good luck getting Bubba to sign up for that. I’ll keep my fingers crossed.

 

Get yourself a Blackstone and you may never cook over open fire again. I'm a convert.

 

I have tried one and to me it is nowhere near as good as over wood or even the gas grill for that matter- I have 4 grills, a large gas grill, a large weber, for charcoal and or wood, a pellet smoker and a reverse heat very large smoker

 

Please cite your references. I am fascinated to see real medical research using the “choker” vernacular.

I found an article from the American Journal of Clinical Pathology that doesn’t jibe.

 

I like them because everything cooks on the same surface at the same time. Cooks amazing pork chops and smash burgers. I still have a large webber gas grill and an old Kitchen Aid gas grill converted to charcoal.

 

The “cleaning” process seems like a hassle

 

What I posted came from a book on blood types that I read 20+ years ago that might have been written in the 1980's. Don't remember the title. Jewish author, I think part of his name might have been "Green." Tried to Google it up but couldn't.

I've confirmed the books main points anecdotally. For example, I've talked to endurance athletes I've met in Gainesville that qualified for the Olympic trials and without exception their blood type was O. On Twitter (now X) I asked the world's number 1 female ultramarathoner if she had type O blood. Yes she does. So did her marathon running husband (now retired). Here's a scientific article that confirms type 0 blood people have better endurance
Influence of ABO blood group on sports performance - PubMed

As for my "choker" comment, according to the book I read people with type A blood are worse public speakers than people with type O blood, on average. Their voices are more likely to shake and so on. They have a bigger response to adrenaline. I've confirmed this anecdotally as well. If you are over responding to adrenaline and your voice and hands are a little shaky, seems to me you would be more likely to miss a pressure packed foul shot or 4 foot putt.

Trump is an excellent putter when the stakes are high. Great speaker under pressure. Good treadmill endurance. My assumption is he has type O blood.

Edit: In the book I read the age of people dying at a hospital was matched with their blood types:

Type O people died at an average
age of 81

Type A peeps died at an average age of 67

B and AB in between

That's to the best of my recollection. Stuck in my mind because I'm type A.

 

Zero hassle. You literally scrape it off. Oil it up and go.

 

Seems like a lot more work than the traditional gas grill

 

In the end it is just personal preference and we all have different tastes of food we like

 

I was concerned too...but its like literally nothing. Its 100% non stick if seasoned right. A quick scrape into the grease trap. And drip the lid til next time. I spend less than 60 seconds cleaning it.

 

They definitely all have their advantages. The versatility of a Blackstone Is why i use it most.

My wife doesnt eat red meat or pork, so it allows me to cook veggies, stir fry, hibachi rice etc, all on the same grill that I am making a smash burger on simultaneously. And the sear on the meat is amazing.

Also great for a huge breakfast.

 

I see the libs are still in total meltdown.

 

I had an old black man named in Archer build a 17 foot long smoker for me years ago. He worked for a lawn maintenance company. Started work very early than went home and worked on the 45 or so cars he acquired over the years plus big commercial vehicles. His wife would make him stop working ~9-10pm. Johnny's home sat on 200 acres of land. He asked me how many people did I think it took to build his barn. He told me the answer was 3: "Me, myself and I." That includes setting the telephone poles that were part of the 25 foot or so structure.

Johnny told be I could bring him 2 used (rusty) 10 foot long propane tanks that would cost $50 ea at Gainesville gas company. He turned them into a 17' smoker that would fit into one of my Isuzu box trucks. Was going to sell barbecue on the big grassy area at the BP gas station at 34th and Archer. Gainesville Planning and Zoning illegally prevented me from doing so (the gu6 in charge was looking out for his buddy Terrell on the east side of town) Terrell was selling $1M worth of BBQ on a spot where he paid $200/mo rent. 70 cases of ribs a week (630 racks). Plus chicken, sliced beef, sliced pork and the fixin's Terrell loved to watch the facial expressions of people who shook his gloved hand for the first time. It's made of wood.

Never cooked on my 17' grill. Might still be sitting on a trailer at Johnny Poole's house 12 miles or so south of G-ville.

I've probably read 50 or so barbecue books. Talked to "The Legend" Mike Mills (RIP) in Vegas. He won Grand Champion at Memphis in May in 1990, 1992 and 1994. He imported green apple wood to use in his smokers. No bark on the applewood really, more of a skin. Nice sweet smoky flavor. If you want his real BBQ sauce recipe it's in the book Peace, Love and BBQ. Like most barbecuers Mike gave our a lor of phony recipes on TV shows. They're good recipes, just not his real exact formula which is 1 cup of Hunts Ketchup, 2/3 cup of seasoned rice wine vinegar and 1/4 cup apple cider vinegar etc. His non-exact recipes rarely if ever say "2/3" cup rice wine vinegar. It's actually important if you're a barbecue perfectionist.

If you remember eating at Terrell's Barbecue to Go in Gainesville his sauce is Smoky Cattleman''s from Sam's Club with an unknown quantity of yellow mustard mixed in, best I can tell.

One easy way to cook barbecue is to heat it up at a relatively low temp for up to 24 hours or so (sous vide). My friend does this and then smokes it for 45 minutes or so in his Ninja electric pellet grill. Gets a good amount of smoke in a short amount of time. He'll continue cooking till he gets the crust right. Meat cooks faster and comes out juicier if you baste it (or spray it to keep from rubbing off the spice rub) with some garlic butter.

Amazingribs.com has an amazing amount of info. Meathead Goldwyn owns the site. We got along great for a couple of tweets on Twitter as we're both Florida Gators. Then he looked at my Twitter feed and he stopped talking to me (my theory). Yep he's a liberal.

Mike Mills was a Democrat but if you were of the opposite persuasion that was okay with him, unless you were the guy who owned Piggie Park in South Carolina, who was a little too "racist" for Mike's taste. Mills was the first person to serve BBQ on Air Force One (he used to say). This was before Bill Clinton became a vegan.

I'm wondering what type of grill g8orbill would recommend for the beginner or intermediate BBQer who wants to cook really good cue. My friend loves his pellet grill. I like cooking with a "stick burner" the best. Barrel smokers can be very inexpensive. Very little charcoal and wood chunks needed. Small input and output holes. Meat hangs over the meat and the dripping fat hits the coals and adds a lot of flavor but the meat will be more csrcinogenic. They turn out great BBQ.