Fast Food outside the U.S.
fawnridge (Ricky)
last year
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nancyjane_gardener
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young U.S. adults say no to veggies, fruits
Comments (24)Spokaneannie, I'm in Olympia. I lost my garden and orchard to divorce. Now I make do with a tiny patch of illicitly converted lawn barely big enough for a few head of lettuce and some peas or beans. This year I am trying potatoes in chicken wire baskets. I live in a rental, on glacial gravelly till, in a neighborhood overrun with raccoons and norway rats. Hard to keep them out of the garden, even with 2 dogs actively patrolling. Anyone see the NatGeo special on urban raccoons?? that was us, westside Olympia. I could take care of them pretty quickly if this weren't a no shooting zone ... but the neighbors think they're cute and leave out food for them. Though I must say the rats are more destructive to the garden as they burrow under fencing that keeps raccoons at bay. We'll see if I get any potatoes or strawberries. The soil is poor for growing most edibles anyway, and the summers too cool. Best growing crop around here is Doug fir, and you can't eat that; but it likes the gravelly soil and dry summers and it's native. Greens and peas and berries grow very well in better soil but you can only eat so much of those. Fruit trees can do well enough, but the landlady doesn't want me planting trees so I have dwarf peach and apples in pots. And anyway I wouldn't be here long enough to harvest anything off trees I planted. We do have a farmer's market here in Oly, and another one in Lacey, but it's kinda hard for me to get to because of its limited hours. Also the Oly one limits produce to that grown in WA so no citrus. We get to-die-for tree fruits from Yakima, and local berries and greens, and root crops from the Skokomish and Chehalis Valleys where the soil is decent, and nuts and kiwis from Morton. But they're only open a few days a week, not at all in winter, and they close at 3pm. how's a working person to shop there?? I don't do errands on weekends, I save those for adventures; and going to the farmer's market does not count....See MoreFast food
Comments (12)Bar-B-Q is the south's middle name. Most places serve it and most places have Bar-B-Q Baby Back Ribs. My favorite, messy but good. George, Neil would be having serious withdrawal symptoms without his Bar-B-Q fix. Never heard of Runza's but it sounds like something I would like. It would be nice to be able to sample other foods in our local restaurants but most of ours are chains or the typical southern fare of fried chicken, mashed potatoes, country fried steak with gravy and biscuits big enough to choke a horse. We lost a really nice place to the economy. In fact several places have closed their doors. We don't go out that much any more but I sure miss it when the choices have been taken away. George, with Neil tipping the scales at 135, I am always pushing milkshakes, ice cream and food at him. He will eat a whole rack of ribs at a sitting and I am sorely tempted to put them on the table everyday. Take care, George and find a Bar-B-Q place soon....See MoreSalt! and Grease! They're not just for fast food any more!
Comments (35)Brining has become an issue here as well. I won't order a meat dish that has been brined & I don't trust the menu descriptions so I always ask before ordering. Even as recently as fall '08 it wasn't a problem. Then, as if struck by the same salt lightening bolt chefs all started brining. A waiter once told me, "Oh, the brine doesn't make the meat too salty. It just makes it tender." I said, "Hmmm, if the salt doesn't penetrate the meat how is the brine tenderizing the meat? The salt has to start breaking down the meat for it to seem more tender, right?" End of our conversation. Ya know, I live at the coast in New England, land of salt cod (basically descicated fish). Everything here is coated in sea salt. If I'm outside for more than 10 minutes I can taste it on my tongue. I can smell it as soon as I open a window or go out the door. A day in the garden means a salt encrusted face. I see every day what it does...rust & corrosion on our boat's SS is only one example. It's even hard on our home's siding/roofing. Many plants won't grow here...they lay down and croak 'cause of the salt. Soooo, I figure it's corroding my inside as well! rofl Back in my early 30s when I was bodybuilding my trainer insisted I cut sodium out of my diet. It changed my palette forever. I don't do the "salt each layer as you cook" thing. I rarely add salt at all to anything. I've been accused here of having "bland food" because I don't even use salt in my CCCs. Oh, the horror. :) Truthfully, salt is a conditioned taste. I can't eat baked goods with salt. Salt does not enhance the flavor of chocolate, to me. It covers the taste of chocolate. Oh, I also don't add a handful of salt to pasta water. When I eat a salty food it's likely the only salt, other than naturally occuring, I've eaten the entire day & I can still feel it's effects in my mouth for hours. I even limit the amount of oysters & clams I eat because they are salty...hard because they are so readily available here. Reducing salt was the primary reason we've started making homemade bacon. For fine dining, I've learned sauces & gravies can be counted on to be too salty for my tastes. I always ask they be either on the side or not served at all. I use oil/vinegar for salads. Since the brining thing became the rage eating out is becoming a challenge. /tricia...See MoreImagine 80 - 90 million people being dumped on the U.S. in a few years
Comments (11)The issue isn't immigrants, but refugees. They're people from all societal levels, backgrounds, education, and skills, who are lucky if they have a bag of clothes and a little jewelry to sell. No other money or resources. Places that have traditionally taken in and settled masses of refugees have to first address basic housing/food/sanitation/health, then build logistics infrastructures to transition them into general work/housing/schooling/language/culture (inc. local laws). In some parts of the world, including the one we're discussing, they so don't want the refugees to be assimilated into their countries that they leave them to do their best to make lives in refugee camps that continue for generations, often dependent on international aid for all sustenance. Because of their refugee status, they're also defacto stateless. I can't find a good figure for the number of Vietnamese boat people who came to the U.S. as refugees It was hundreds of thousands. Many religious institutions took in families and helped settle them because there were far more than the government was able to deal with. I'm sure it was extremely difficult for them, but since most didn't see a way to go back, they did integrate well into society. It's happened before. I think the difference between the U.S. and many countries is that our national character is of people from all around the world and every new culture added is good. Now we have Spring rolls, Bánh mì and Phở to go with tempura, General Tsai's chicken, and Bibimbap, from earlier Asian immigrant cultures. :)...See MoreIslay Corbel
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