Why does trump want to let ppl on food stamps get jerkey, spray cheese and queso dip

MASON said:
How the fuck did a loser like you become a moderator?
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gemini104104 said:
It appears the reason is for the tRump tyrant in the White House and felonious criminal against humanity wants to plunder and pillage as much taxpayer money for himself and his criminal family as possible as another gluttonous demagogue and menace on the world to deal with.
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Centerleftfl said:
One of saddest things I ever heard a mom say to a reporter doing a story from one of 'those' neighborhoods. "I could walk down a street here and find a gun faster than I could find I fresh tomato."
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LIE and LAME. But this interview most likely occurred in one the many urban sewers in Democratically controlled States or Cities.
 
Sailor said:
Fish. Seafood. Locally sourced. All of you should be eating more seafood. Rich ones, poor ones, who give a fuck. Eat more Seafood. Now.
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Over the last few years I have seen a flood of cheap, frozen Tilapia, farm raised in the poison water of china........

When it first came out here it was from the Philippines but I found they were hiding the sources so I stopped buying it......

How feasible is sourcing local??
 
Bill said:
Interesting, never thought of using a convection oven.... How does it come out?? Like a dehydrator?? Time about the same??

I would guess it is similar to prosciutto or pancetta?? If you have a lot of fat (which I dunno how that tastes) you can store covered in refrig & it will last much longer & won't go rancid..
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I am one of those independent thinking pet peavish people that never follows recipes exactly and sort of blaze my own trails in cooking- and I might add- with both Positive and Negative results. LOL! Fair Warning! LOL!

I could write a whole book on time-saving shortcuts and alternative ways to be more creative, as well as efficient in the kitchen and dining rooms, and cleanup etc, as I was a single parent Head of Household for many many years- and I almost got cooking down to a science around my place.

Youtube is my best friend these days, but there are many sources for information on dehydrating foods on the internet. And many cover Bacon in particular, and I learned to just experiment and judge the results by the comments I hear from friends, family members and, of course, using my own palette.

I do own a convection oven by choice (pet peavish of course), and it is certainly more efficient and dependable with regards to expected results with cooking. But, a conventional oven is appropriate for dehydrating certain foods. You just need a very low heat setting that can be set and dependable.

To tell you the truth, the bacon that is pre-cooked and available in Grocery stores today- is close to Bacon Jerky in many ways. The difference being the use of preservatives- OH, and the cost! LOL! I'm somewhat of a frugal kind of guy- which basically means I am a cheap ass always trying to save money! LOL!

I hope this helps and thanks for asking.
 
Adolf_Twitler said:
I am one of those independent thinking pet peavish people that never follows recipes exactly and sort of blaze my own trails in cooking- and I might add- with both Positive and Negative results. LOL! Fair Warning! LOL!

I could write a whole book on time-saving shortcuts and alternative ways to be more creative, as well as efficient in the kitchen and dining rooms, and cleanup etc, as I was a single parent Head of Household for many many years- and I almost got cooking down to a science around my place.

Youtube is my best friend these days, but there are many sources for information on dehydrating foods on the internet. And many cover Bacon in particular, and I learned to just experiment and judge the results by the comments I hear from friends, family members and, of course, using my own palette.

I do own a convection oven by choice (pet peavish of course), and it is certainly more efficient and dependable with regards to expected results with cooking. But, a conventional oven is appropriate for dehydrating certain foods. You just need a very low heat setting that can be set and dependable.

To tell you the truth, the bacon that is pre-cooked and available in Grocery stores today- is close to Bacon Jerky in many ways. The difference being the use of preservatives- OH, and the cost! LOL! I'm somewhat of a frugal kind of guy- which basically means I am a cheap ass always trying to save money! LOL!

I hope this helps and thanks for asking.
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LOL... SOunds like a few good lines for the intro for your first cook book.....

Hardback plastic coated cover, comes w/ complementary fire extinguisher & mittens..lol

I love to experiment.. Prob only time I actually follow a recipe, is the first time, then I start tweaking..

For years I made my own BBQ sauce & marinades, never did the same one twice..
 
Bill said:
Most grocery stores w/ a meat dept will slice it for free.:) I have my own slicer & will stock up when london broil goes on sale(little fat)..

Yes, it is difficult to operate in a food desert...

I do think, as someone brought up, food education should be encouraged...
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It's amazing what people / businesses will do if you ask nicely. :) And a food dehydrator isn't that expensive, especially if you're willing to buy second hand. A friend of mine makes jerky regularly and it's excellent.

I have no problem with food education or making some foods ineligible to be purchased with food stamps. I'm also in favor of not allowing egregiously unhealthy foods to be purchased with gov't benefits.
However, I'm not in favor of forcing businesses to carry products that aren't going to sell, or generate very little profit. Convenience stores are tiny and they have limited shelf space. The owners need to be very judicious as to what products get space on those shelves.

I think portraying jerky as unhealthy is inaccurate, and "spray cheese" is more gross than unhealthy. :laugh:
Queso dip is probably a stretch. Maybe shouldn't have included that one.:dunno:
 
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