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24 May 21:46

“Cheater” Demi Glace – Because Chicken + Beef = Veal

by foodwishes@yahoo.com (Chef John)
Timmy the Tooth

Actually, the chickens we eat are only 6 weeks old. Six weeks in normal chicken life is still a pullet but since the chickens we eat are genetically manipulated they grow to be 6 pounds in 6 weeks.

Back in 1985 they used to live to about 8 weeks before they were harvested. So, not eating veal but eating chicken

http://articles.chicagotribune.com/1985-12-12/entertainment/8503260017_1_roasters-broilers-and-fryers-roasting-chicken

I received a lot of email after publishing our classic demi-glace video, but not the kind I was expecting. Instead of being showered with praise for finally granting this popular food wish, I was being chastised for posting a recipe that required veal bones.

This seemed a little unfair, since veal bones are sort of a key ingredient when making what’s basically a reduced veal stock. However, the more I thought about it, the more it made sense. I sometimes forget that people don’t live in restaurants, where things like veal knuckles are as ubiquitous as kale.

For your average home cook, veal bones can be expensive, and tricky to find. Plus, they come from baby cows, which many people are against harming. Nope, using adorable young calves is just not an option, although using the bones from ugly, fully-grown chickens is apparently fine.  

Anyway, possible hypocrisy aside, this alternative method worked amazingly well, and above and beyond the almost identical look and feel, the flavor was surprisingly close. This didn’t taste like chicken, or like beef, but was somewhere in the middle, which is basically how I’d describe the taste of veal. I really hope you give this cheaper, easier, and possibly more ethical version a try soon. Enjoy!


Makes about 2 quarts of “Cheater” Demi Glace:
5 pounds whole chicken wings
2 pounds beef shanks (about three 1-inch thick slices)
2 onions, chopped (including skins)
2 carrots, chopped
3 ribs celery, chopped
3 tablespoons tomato paste
6 quarts cold water
bay leaf
1/2 teaspoon whole black peppercorns
21 May 00:52

Key Limes? More Like Key LIES

by Stella Parks

There's no denying the romance of sourcing fresh "Key" limes for pie, but how much of their allure is manufactured hype? Read More
20 May 19:16

Steak Pauline (The Steak Formerly Known as Diane)

by foodwishes@yahoo.com (Chef John)
As you may know, I haven’t posted for a while due to the sudden passing of my mother, Pauline. It’d been a tough few weeks, but she was the ultimate, “the show must go on” kind of lady, and so that’s what we’ll do. She had multiple surgeries in recent years that made it difficult, and often painful, to move around her kitchen. Despite this, she’d still somehow manage to bake a cake (or two), or make a big batch of cookies to bring to whatever family event she was attending.

While cooking and eating with family was her greatest joy, she also loved going to restaurants. Going out for dinner on Friday night was one of our great family traditions, and while I don’t remember having Steak Diane cooked table-side, this dish represents that bygone era for me. Looking back, I realize this weekly respite meant much more to her than just a short break from cooking and dishes.

Before I get into the recipe, I wanted to take a moment to thank everyone for all the amazing thoughts and prayers I received during the last couple weeks. I’ve never met the vast majority of you, but nevertheless, it felt like I was hearing from hundreds of old friends, who somehow knew exactly what to say. There’s no easy way to lose someone you love, but your kind, comforting words, gave me strength.

With that in mind, I present this incredibly delicious, Steak Diane, which I’m hereby renaming Steak Pauline, in my mother’s honor. Of course, there’s no official way to do this, except to simply do it, and hope it catches on. Even if it doesn’t, at the very least, many years from now, while surfing the web, I’ll stumble across a recipe for it, and I’ll smile, thinking of her.

The procedure here is very straightforward, and relatively safe, except maybe for the exploding fireball step. As long as you turn off the flame, and keep your eyebrows at a safe distance while igniting the liquor, there shouldn’t be any real danger, and all those Oo’s and Ah’s are well worth the risk. Hey, that’s what insurance is for.

However, the pyrotechnics are very much for show, and if you’re concerned, you don't have to ignite the cognac. The alcohol will still evaporate as the sauce boils, and the end result will taste the same. By the way, even if you don’t ignite the pan with a lighter, it can still flame up when you turn up the heat to reduce, so you still need to be a little careful.

If you do decide to make this, I hope that above and beyond calling it “Steak Pauline,” you will also enjoy it surrounded by the people you love. While the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you forever. I really hope you give this a try soon. Enjoy!


Ingredients for 2 portions:

For the sauce mixture:
1 generous tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
pinch cayenne pepper
1/2 cup demi-glace (Or substitute 2 cups rich, low-sodium or salt-free chicken broth. It will take longer to reduce, but will still produce a great sauce. Just be careful with the salt.)

2 teaspoons vegetable oil
two (8-ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2-inch thick (top sirloin will also work nicely here)
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
3 tablespoons finely minced shallots
1/4 cup Cognac or brandy
1/4 cup heavy cream
2 teaspoon sliced fresh chives
20 May 14:01

New food label! Congratulations Let’s Move! & FDA

by Marion

I kept hearing rumors this week that Michelle Obama would announce the revised Nutrition Facts panel at today’s summit meeting of the Partnership for a Healthier America, the public-private partnership organization that supports Let’s Move!

And here is the graphic from the White House press release:

Congratulations on the long-awaited changes:

  • Calories big and bold
  • Added sugars

  • Serving sizes updated
  • “Dual column” labels for “per serving” and “per package”
  • Daily Value footnote: “The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.  2,000 calories a day is used for general nutrition advice.”
  • Nutrients: Vitamin D, Calcium, Iron, and Potassium.  Voluntary: Vitamins A and C.

Expect to see this on food packages in two years (small food producers get an additional year to comply).

Here are the relevant FDA documents:

Here are the early comments (I will be adding more as they arrive):

The new food label is an extraordinary accomplishment, especially in the light of a political climate in which the food industry and its friends in Congress fight public health nutrition measures tooth and nail.

For background, see some of my posts on food labels since 2008:

Addition, May 26: Politico reports that 6 food trade groups commissioned a study to demonstrate that the cost of implementing the new food labels would be much higher than estimated by the FDA.  Although the paper does not disclose its funding (or if it does, I missed it), Politico says the funders included the Corn Refiners Association, the Grocery Manufacturers Association, the Sugar Association, the American Bakers Association, and the International Dairy Foods Association.  As with most industry-funded studies, they got what they paid for.

19 May 23:55

Detroit Agate: Auto Factory Paints Accidentally Form ‘Fordite’

by Urbanist
[ By WebUrbanist in Art & Sculpture & Craft. ]

shaped fordite

Culled from paint deposits in old car factories, these may look like exotic gemstones, but their colors reflect years of layering and hundreds to thousands of assembly-line stops. They are frequently referred to as Detroit Agate, or simply: Fordite.

fordite image

Workers at the time, and urban explorers in later years, grew fascinated and started chipping off the results to save and ultimately shape into jewelry and other objects.

fordite rings

Historically, automotive bodies were painted by hand, and the spray-painted layer would drip onto surrounding surfaces and equipment (or simply be coated indirectly).

natural detroit aggregate

The pain would end up backed onto these surfaces, where it would solidify and grow thicker over time, up to inches over the years.

fordite encursted form

Like layers in a rock to a geologist, these faux-minerals tell stories of automotive history through their vibrant and varied colors, including changes in favorites over time. While you can still find this in raw form or polished pieces online, be warned: pre-1970s layers may contain lead.


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19 May 21:32

Salmon Rillettes: An Easy, Elegant Hors d'Oeuvre

by Daniel Gritzer
Timmy the Tooth

Damnit... now I want Pork Rillettes.


While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre. Read More
19 May 12:51

How Often D.C.’s Metro Catches On Fire

by Leah Libresco

EDITOR’S NOTE (May 20, 5:20 p.m.): After this article was published, a Washington-based website, Greater Greater Washington, disputed the article’s premise and said FiveThirtyEight counted more incidents as fires than the Metro system’s own count. Our article, based on the numbers reported on IsMetroOnFire.com (which it compiled through Twitter), said there had been 73 incidents of fire in the first three months of 2016, while in a report Metro said there had been about two-thirds as many instances of smoke and fire in the same period.

After FiveThirtyEight discussed the discrepancy with Nick Stocchero, who runs IsMetroOnFire, we learned that the website includes instances of smoke in the subway system that Metro would not consider a fire or smoke condition, such as malfunctioning train brakes that fill a station with smoke, or a third rail that is arcing so severely that the fire department is called. There may also be instances of double-counting the same incident. Our article should have noted that Metro keeps a count of fire and smoke incidents that is lower than the website’s list because of different definitions of fire and smoke conditions, and that the website contains instances of double-counting. As a result we changed the headline to reflect the uncertainty.


WASHINGTON — Is it hot on this subway platform, or is it just the fire on the tracks?

The Washington, D.C., subway system is a mess — chronic delays, malfunctioning air conditioning and, earlier this year, it was shut down for a whole day because it was not safe to ride. The secretary of transportation has considered shutting down the whole system because of safety lapses, and the Metro system’s proposed solution involves shutting down five stretches of track entirely for at least a week (and single-tracking others for up to 42 days). Ride-sharing services are licking their chops.

But the most damning indictment of the subway system may be the existence of IsMetroOnFire.com, which lets commuters check which lines are currently on fire. I studied IsMetroOnFire’s associated Twitter account to see how bad things have been this year, and it hasn’t been pretty:

Libresco-MetroFires-1

The good news: Metro’s one-day emergency shutdown may have helped! During the day of repairs and inspections on March 16, workers found 27 power issues, including frayed cables in three different sections of track that were so badly damaged that trains shouldn’t have been running over them at all. Since, for once, these problems were caught before they caused a conflagration, there appears to have been a lull in fires for a little while after the shutdown. But the respite was short lived. Since April 23, there have been 3.5 fires a week.

Overall, IsMetroOnFire logged 85 fires by May 16, or a little over four per week.21 And IsMetroOnFire is more likely to be undercounting fires than overcounting.

Initially, Nick Stocchero, who runs IsMetroOnFire, began by keeping track of official Metro alerts himself, but since December of last year, his website and Twitter account have scanned two Twitter accounts (@metrorailinfo and @metroheroalerts)22 for fire-related words (“fire,” ”smoke” or “fd”) and the name of the affected lines. The D.C. Metro system doesn’t always reference fire explicitly on Twitter when a fire is causing a delay, so not every fire is caught by this method.

TRAIN LINE FIRES
Silver 55
Red 48
Blue 48
Orange 28
Yellow 19
Green 13
2016 fires by D.C. Metro line, through May 16

One fire can affect more than one metro line.

Source: @Ismetroonfire via twitter

The Silver line, despite being the newest line, had the most fires. However, because IsMetroOnFire doesn’t always record the station where a fire occurred, these fires may have happened on older track that the Silver line shares with the Blue and Orange lines. A fire typically results in a delay for all the lines that share the tracks.

With numbers like these, D.C.’s commuters may prefer to walk in the coming summer humidity rather than ride on the intermittently enflamed rails.

18 May 22:47

21 Recipes for Mouthwatering Memorial Day Burgers

by Rabi Abonour
Timmy the Tooth

In case you need it.


You need nothing more than beef (preferably ground by hand at home), salt, and pepper to make a great burger. But, if you want to branch out, this collection of 21 recipes includes variations like barbecue bacon burgers, Cajun burgers with remoulade, Argentinean burgers with provolone and chimichurri, and a vegan burger that may change your opinion on vegan burgers for good. Read More
17 May 00:18

Meat pies, procured!

Timmy the Tooth

Is David in England?

I love the pies at Piebury Corner in London.



Meat pies, procured!

15 May 14:18

Americans Don’t Miss Manufacturing — They Miss Unions

by Ben Casselman
Timmy the Tooth

Isn't "Manufacturing jobs" just a code word for "well-paid undereducated jobs"?

This is In Real Terms, a column analyzing the week in economic news. Comments? Criticisms? Ideas for future columns? Email me or drop a note in the comments.


U.S. manufacturing jobs, I argued a few weeks ago, are never coming back. But that doesn’t stop politicians from talking about them. Donald Trump scored his knockout blow in Indiana in part by railing against the decision by Carrier, a local air-conditioning manufacturer, to shift production to Mexico. Bernie Sanders and Hillary Clinton have sparred throughout their race over who would best protect manufacturing jobs. And the man they are all trying to replace, President Obama, pledged during his reelection campaign to create a million manufacturing jobs during his second term; he’s still about 700,000 jobs short of that goal.

Candidates talk about manufacturing because of what it represents in the popular imagination: a source of stable, well-paying jobs, especially for people without a college degree. But that image is rooted more in nostalgia than in reality. Manufacturing no longer plays its former role in the economy, and not only because there are far fewer factory jobs than in the past. The jobs being created today often pay less than those of the past — sometimes far less.

A new report this week from the Labor Center at the University of California, Berkeley, found that a third of production workers — non-managers working on factory floors and in related occupations — earn so little that their families receive some form of public assistance such as food stamps or the Earned Income Tax Credit. Many of those workers are temps, who account for a growing share of factory employment. The median wage for a manufacturing production worker, according to separate data from the Bureau of Labor Statistics, was $16.14 an hour in 2015, below the $17.40 an hour for all workers.

On average, manufacturing jobs still pay better than most jobs available to people without a college degree. The median manufacturing worker without a bachelor’s degree earned $15 an hour in 2015, a dollar more than similarly educated workers in other industries.31 But those averages obscure a great deal of variation beneath the surface. Average manufacturing wages are inflated by high-earning veterans; newly created jobs tend to pay less. And there are substantial regional variations. The average manufacturing production worker in Michigan earns $20.80 an hour, vs.$18.86 in South Carolina, according to data from the Bureau of Labor Statistics.

Why do factory workers make more in Michigan? In a word: unions. The Midwest was, at least until recently, a bastion of union strength. Southern states, by contrast, are mostly “right-to-work” states where unions never gained a strong foothold. Private-sector unions have been shrinking across the country for decades, but they are stronger in the Midwest than in most other parts of the country. In Michigan, 23 percent of manufacturing production workers were union members in 2015; in South Carolina, less than 2 percent were.32

Unions also help explain why the middle class is healthier in the Midwest than in the Southeast, where manufacturing jobs have been growing rapidly in recent decades. A new analysis from the Pew Research Center this week explored the state of the middle class in different parts of the country by looking at the share of households making between two-thirds and double the national median income, after controlling for the local cost of living. In many Midwestern cities, 60 percent or more of households are considered “middle-income” by this definition; in some Southern cities, even those with large manufacturing bases, middle-income households are now in the minority.

Even in the Midwest, however, unions are weakening and the middle class is shrinking. In the Indianapolis metro area, where the Carrier plant Trump talks about is located, the share of households in the middle tier of earners has shrunk to 54.8 percent in 2014 from 58.9 percent in 2000. And unlike in some parts of the country, the decline in the middle class there has been primarily driven by people falling into the lower tier of earners, not moving up. The Carrier plant, where workers make more than $20 an hour, is unionized.

Cause and effect here is complicated. Unions have been weakened by some of the same forces that are driving down wages overall, such as globalization and automation. And while unions benefit their members, economists disagree over whether they are good for the economy as a whole. Liberal economists note that overall wages tend to be higher in union-friendly states; conservative economists counter that unemployment tends to be higher in those states, too.

But this much is clear: For all of the glow that surrounds manufacturing jobs in political rhetoric, there is nothing inherently special about them. Some pay well; others don’t. They are not immune from the forces that have led to slow wage growth in other sectors of the economy. When politicians pledge to protect manufacturing jobs, they really mean a certain kind of job: well-paid, long-lasting, with opportunities for advancement. Those aren’t qualities associated with working on a factory floor; they’re qualities associated with being a member of a union.

#FedSoWhite

When the Federal Reserve’s policy-making Open Market Committee meets next month to decide whether to raise interest rates, every one of the 10 voting members will be white. Eleven of the 12 regional Fed bank presidents, who rotate voting responsibility, are white, and not one is black or Latino. (Minneapolis Fed President Neel Kashkari is Indian-American.) The Fed does a bit better when it comes to gender balance — Chair Janet Yellen is a woman, as are three other voting FOMC members. But overall, the people making U.S. monetary policy are disproportionately white men.

Does that matter? More than 100 members of Congress think so. In a letter to Yellen on Thursday, 11 senators and 116 members of the House of Representatives — all of them Democrats — wrote that they are “deeply concerned that the Federal Reserve has not yet fulfilled its statutory and moral obligation to ensure that its leadership reflects the composition of our diverse nation.” The letter is only the latest effort to draw more attention to the Fed’s lack of diversity: A report earlier this year from the liberal Center for Popular Democracy highlighted the issue, and several members of Congress also asked Yellen about it when she testified on Capitol Hill in February. (Bernie Sanders signed the letter. Hillary Clinton, who wasn’t eligible to sign since she isn’t in Congress, said she agreed with the message.)

It isn’t clear whether policy would be any different if the Fed were more diverse. But the letter writers and their allies argue that at the very least the Fed’s lack of representation could be skewing the way policymakers view the economy. By law, the Fed must balance two competing goals: maintaining stable prices (which the Fed defines as inflation of about 2 percent per year) and promoting full employment. In recent months, Yellen and her colleagues have begun the process of raising interest rates — concluding, in effect, that with the unemployment rate down to 5 percent, the “full employment” part of their mandate is largely complete. But the unemployment rate for African-Americans was 8.8 percent in April, as high as the white unemployment rate was in the middle of the recession. For them, “full employment” remains a long way off.

The long road back

Last week I noted that Americans who graduated from college during the recession are still struggling to make up for the slow start to their careers. The Wall Street Journal this week told the even more harrowing tale of people who lost jobs during the recession, many of whom still bear deep financial and psychological scars.

That isn’t surprising. Losing a job is a significant setback in any context, but it is far worse when a bad economy makes it hard to get back to work quickly. People who are laid off in a recession are far more likely to become unemployed for more than six months, which can then make it harder to find a job even once the economy improves. One estimate cited by the Journal found that people who lose jobs during a recession continue to make 15 to 20 percent less than their peers who kept their jobs, even a decade or more after the recession ended. And that is just in the typical recession; the most recent downturn was far worse.

Number of the week

Just under 8 million Americans were looking for work in March, and employers had 5.8 million jobs available to be filled. Economists look at the ratio of those numbers as a gauge of the health of the labor market, and by that measure, the economy is looking good: There were 1.4 unemployed workers for every open position in March, the fewest since 2001.

Don’t take the workers-per-job ratio too literally, though. The official definition of “unemployment” leaves out plenty of people who want jobs, and the government count of job openings is also incomplete, counting only positions for which companies are actively recruiting. But alternative measures of both unemployment and openings show the same trend: There are more jobs and fewer workers to fill them. That’s good news for workers who want jobs, and also for those who already have them — at some point, companies that want to attract workers will have to start offering higher pay.

Elsewhere

Americans are having fewer babies. Janet Adamy looks at the causes and consequences of the U.S. “baby lull.”

Eduardo Porter argues the government should do more to create good jobs for those displaced by the transition toward a service-based economy.

Timothy O’Brien, who saw Donald Trump’s tax returns as part of a lawsuit a decade ago, provides some hints as to what voters might learn if Trump ever releases the documents publicly.

Lam Thuy Vo and Josh Zumbrun dive into the data on the jobs created since the start of the recession.

In much of the country, poor people don’t have access to broadband internet, according to a Center for Public Integrity investigation.

13 May 17:37

The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

by J. Kenji López-Alt

The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world. Read More
13 May 13:38

Weekend reading: Miraculous Abundance [Permaculture]

by Marion
Timmy the Tooth

I don't think I could do this. Unless it was my full time job. And I really don't want this to be my job.

Perrine and Charles Hervé-Gruyer.  Miraculous Abundance: One quarter acre, two French farmers, and enough food to feed the world.  Foreword by Eliot Coleman.  Chelsea Green, 2016.

This book, more about philosophy than a how-to, describes how two inexperienced beginners succeeded in creating a gorgeous, productive, self-sustaining farm on 1000 square meters of land in Normandy—La Ferme du Bec Hellouin.

They did this by using the techniques of permaculture.  This they define as “a box of smart tools that allows the creation of a lifestyle that respects the earth and its inhabitants—a practical method inspired by nature.”  Later, they explain that it is based on an ethic: “Take care of the earth. Take care of the people.  Equitably share resources.”  As I said, philosophy, not how-to.

You have to read the book to figure out what all this means in practice.  It seems to come down to what I thought of as French Intensive methods.  These use raised beds, rich soil, composting, and thoughtful planting of coordinated crops that support each other’s growth and nutritional needs.  Vandana Shiva’s Navdanya—nine seeds—approach works the same way.   The authors drew on the work of John Jeavons, Eliot Coleman, and many other small-scale sustainable farmers from all over the world to develop their version of these methods.

If the color photographs are any indication, the results are magnificent.   The place is so highly productive that it easily supports the two of them.  The mandala garden alone made we want to get on the next plane just to see how it works in controlling weeds.

The moral: you could do this at home.

12 May 18:23

The Best Way to Poach Salmon

by Daniel Gritzer
Timmy the Tooth

I figured out what bothers me about SE these days: everything is "THE BEST". How about "Cold Start Makes for Tender Poached Salmon"?


When you want a gently cooked piece of salmon, is it better to steam it or poach it? Turns out there's a third way...the cold-start poach. Here's how to do it. Read More
05 May 23:56

Photo

Timmy the Tooth

He's becoming Presidizzler with every moment.



05 May 19:57

Metallic Life Forms: Kinetic Sculptures Undulate in the Wind

by Steph
Timmy the Tooth

Truly amazing

[ By Steph in Art & Sculpture & Craft. ]

anthony howe kinetic sculpture 3

There’s something alien about the way these metallic structures move, a fluidity that makes them seem as if they’re alive. Each one transforms so completely as it spins, the results almost seem like optical illusions. It’s really all a play of light and shadow on cleverly designed kinetic sculptures, which are engineered to spin effortlessly whether the winds are barely blowing or gusting with extreme force.

anthony howe kinetic sculpture 2

anthony howe kinetic sculpture 6

anthony howe kinetic sculpture 1

anthony howe kinetic sculpture 7

Working through many a night in his remote workshop on Orcas Island, Washington, Howe refuses commissioned orders, working only from his personal creative inspiration. Hundreds of his sculptures have sold to private and public collections around the world, including large-scale urban works in several cities.

anthony howe kinetic sculpture 2

anthony howe kinetic sculpture 4

anthony howe kinetic sculpture 5

anthony howe kinetic sculpture 7

“Kinetic sculpture resides at the intersection of artistic inspiration and mechanical complexity. The making of one of my nieces relies on creative expression, metal fabrication, and a slow design process in equal parts. It aims to alter one’s experience of time and space when witnessed. It also needs to weather winds of 90mph and still move in a one mile per hour breeze and do so for hundreds of years.”


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05 May 17:57

9 No-Cook Twists on Avocado Toast

by Niki Achitoff-Gray
Timmy the Tooth

I would eat all of these.

At once.


Avocado toast may be annoyingly trendy, but it also makes a quick and delicious snack. It's easy to bulk up with the addition of a few toppings and garnishes, for a versatile, refreshing, and satisfying meal-in-one. Read More
05 May 17:55

Americans’ Distaste For Both Trump And Clinton Is Record-Breaking

by Harry Enten

The Democratic primary will technically march on, but Hillary Clinton is almost certainly going to be her party’s nominee. Same with Donald Trump. And voters don’t appear thrilled at the prospect: Clinton and Trump are both more strongly disliked than any nominee at this point in the past 10 presidential cycles.

Normally, when we talk about candidate likability, we use favorability ratings, which combine “strongly favorable,” “somewhat favorable,” “somewhat unfavorable” and “strongly unfavorable.” But that didn’t work so well in the Republican primary, where Trump was able to win despite a relatively low net favorability rating because his “strongly favorable” rating with Republican primary voters was among the highest in the field. So let’s look at Trump and Clinton’s “strongly15 favorable” and “strongly unfavorable” ratings among general election voters.16

These are people who don’t just like or dislike the candidates, they really like or dislike them.

No past candidate comes close to Clinton, and especially Trump, in terms of engendering strong dislike a little more than six months before the election.

enten-generaldislike-1

Clinton’s average “strongly unfavorable” rating in probability sample polls from late March to late April, 37 percent, is about 5 percentage points higher than the previous high between 198017 and 2012. Trump, though, is on another planet. Trump’s average “strongly unfavorable” rating, 53 percent, is 20 percentage points higher than every candidate’s rating besides Clinton’s. Trump is less disliked than David Duke was when Duke ran for the presidency in 1992, but Duke never came close to winning the nomination. In fact, I’ve seen never anything like Trump’s numbers heading into a general election for someone who is supposed to be competitive.18

Part of the negativity voters feel toward Clinton and Trump probably has something to do with growing political polarization in our country. But polarization doesn’t explain everything. If Trump and Clinton’s strongly unfavorable ratings were simply a byproduct of polarized politics, you’d expect them to have high “strongly favorable” ratings too. They don’t. You can see this in their net strong favorability ratings (the “strongly favorable” rating minus the “strongly unfavorable” rating):

enten-generaldislike-2

No major party nominee before Clinton or Trump had a double-digit net negative “strong favorability” rating. Clinton’s would be the lowest ever, except for Trump.

In previous cycles, the nominees of each party almost always had a strongly favorable and unfavorable rating within 10 percentage points of each other. The only exception was Michael Dukakis in 1988; only 19 percent of Americans felt strongly about Dukakis, either favorably or unfavorably. Over 50 percent of Americans give Clinton and Trump either a “strongly favorable” or “strongly unfavorable” rating, and most of that feeling is negative.


Listen to the latest episode of the FiveThirtyEight elections podcast.

Subscribe: iTunes |Download |RSS |Video


The good news for both candidates is that we’re still six months from the election. Dukakis was clearly more strongly liked than George H.W. Bush in 1988 at this point in the campaign, and it was Bush who went on to win the election. George W. Bush, in 2000, was also more strongly liked than Al Gore at this point, and the 2000 election ended up being really close. That is, there is time for these impressions to change.

Of course, we’ve never had two nominees like this, about whom so many voters had already made up their minds — emphatically. It’ll be interesting to see how it plays out. Voters see this campaign, for now, as truly a choice between the lesser of two evils.

05 May 17:40

Forage-Friendly Barge Brings Fresh & Free Produce to NYC Docks

by Urbanist
Timmy the Tooth

New new favorite boat.

[ By WebUrbanist in Technology & Vehicles & Mods. ]

food barge

A food barge full of fruits and vegetables is coming to the waterways of the Big Apple this summer, stopping at scheduled increments to let people pick produce as it passes from one dock to the next.

swale rendering

Depending on where you live in New York City, finding a grocery store with fresh food is not always easy. The Swale project, set to launch in June on an 80-foot-long barge, will bring everything from blueberries to chard to people who want to partake.

In some cities with serious food desert problems, including Philadelphia and Baltimore, food forestry has already taken root. In Seattle, the seven-acre Beacon Food Forest is maintained by community volunteers and open to anyone who wants to grab something off a branch or vine.

swale food project

According to the project leader of Swale, New York ordinances prevent foraging for food on public land (such as parks), making similar projects in NYC impossible to launch, except on the water, of course. “We want to show that healthy, fresh food can be a free public service,” says Mary Mattingly, “not just an expensive commodity, and something that for not much work and effort, a city could supply.”

waterpod two

The project grew out of another of her adventurous works dubbed the Waterpod, in which she and some fellow artists lived self-sufficiently on the water for six months, growing their own food.

waterpod

More about the current Swale project: “Swale, a collaborative floating food project, is dedicated to rethinking and challenging New York City’s connection to our environment. Built on an 80-foot by 30-foot floating platform, Swale contains an edible forest garden. Functioning as both a sculpture and a tool, Swale provides free healthy food at the intersection of public art and service. With Swale, we want to reinforce water as a commons, and work towards fresh food as a commons too.”


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04 May 18:48

David Squires on … Leicester City winning the Premier League

by David Squires
04 May 18:13

Big Ag forces firing of long-time Farm News cartoonist

by Marion

I love cartoons (witness Eat, Drink, Vote: An Illustrated Guide to Food Politics) and was appalled when I read this tweet:

Here’s the offending cartoon:

In a Facebook post the cartoonist, Rick Friday, explained:

I am no longer the Editorial Cartoonist for Farm News due to the attached cartoon which was published yesterday. Apparently a large company affiliated with one of the corporations mentioned in the cartoon was insulted and cancelled their advertisement with the paper, thus, resulting in the reprimand of my editor and cancellation of It’s Friday cartoons after 21 years of service and over 1090 published cartoons to over 24,000 households per week in 33 counties of Iowa.

I did my research and only submitted the facts in my cartoon.

That’s okay, hopefully my children and my grandchildren will see that this last cartoon published by Farm News out of Fort Dodge, Iowa, will shine light on how fragile our rights to free speech and free press really are in the country.

The Des Moines Register explains further:

The CEOs at the ag giants earned about $52.9 million last year, based on Morningstar data. Monsanto and DuPont, the parent of Johnston-based Pioneer, are large seed and chemical companies, and Deere is a large farm equipment manufacturer.

Profits for the three companies, all with large operations across Iowa, also have declined as farm income has been squeezed. After peaking in 2013, U.S. farm income this year is projected to fall to $183 billion, its lowest level since 2002.

US Uncut adds more details:

Friday received an email from his supervisor at Farm News, informing him that he would be fired, citing he was “instructed” by a superior to not accept another cartoon from Friday. The supervisor told Friday that “in the eyes of some, Big Ag cannot be criticized or poked fun at.”

It also published Friday’s cartoons based on his firing.  Here’s one:

Friday has done other cartoons like this.  It’s not surprising that he has corporate advertisers upset.

How to help? Consider a quick note to Farm News about how badly Americans need a free, independent press to discuss farm issues.

Here’s the publisher’s contact information:

Larry Bushman
lbushman@messengernews.net

(Thanks to Daniel Bowman Simon for keeping me up on such things.)

Addition, May 5: Friday’s view of all this.

04 May 18:10

How to Make Light and Fluffy Vegan Oatmeal Pancakes With Aquafaba

by J. Kenji López-Alt
Timmy the Tooth

Aquafaba is the newest trend: but it is intriguing.


A couple of months back was the first time that I whipped aquafaba, the goopy liquid inside a can of chickpeas, into a light, foamy, vegan meringue, and it blew my mind. I went into a flurry of recipe testing, and you'll be seeing some of the results of that testing in the coming months. In the grand scheme of things, oatmeal pancakes are not really that different a song from regular pancakes, but you can consider them a tasty remix. Read More
03 May 19:15

How to Make Okonomiyaki: Japanese Comfort, Any Way You Like It

by J. Kenji López-Alt
Timmy the Tooth

Has the mouth-feel of a plate of snot.


Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes. The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter. Once you've got a few Japanese staples in your pantry (all of which have a shelf life of forever), making it at home is cheap, quick, easy, filling, and great for using up leftovers. Read More
03 May 19:11

Leicester 2-5 Arsenal: how Leicester outfoxed everyone and won the League

by Tim
“I told them, if you keep a clean sheet, I’ll buy pizza for everybody. I think they’re waiting for me to offer a hot dog too.” After their first loss of the season, matchday 7...

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02 May 23:33

How Common Is a Gap Year?

by Adrienne Green
Malia Obama will attend Harvard, but she’s waiting until her dad’s out of office.
02 May 22:55

A New View: 65+ Illuminating Larger-Than-Life Macro Images

by Steph
Timmy the Tooth

Beautiful spiders

[ By Steph in Art & Photography & Video. ]

Screen Shot 2016-05-01 at 3.04.12 PM

Few of us would ever get a glimpse of the tiniest rope-like iridescent quills on a peacock’s feather, the scales on a moth’s wing, dew droplets on a spider’s eyes or the planetary patterns on a bubble of soap if not for the macro photographers who carefully document details too small for the naked eye to see. It’s almost as if we’ve shrunk small enough to stare an arachnid in the face, or put ourselves in danger of being trapped by a carnivorous plant.

Spiders by Jimmy Kong
macro spider 1

macro spider 2

macro spider 3

macro spider 4

Six to eight spider eyes stare back at you, reflecting the image of a camera lens, the human holding it, and sometimes a light. Photographer Jimmy Kong captures images of all sorts of creatures, but his spiders seem to have so much personality, watching curiously as he gets close enough to spot the tiny hairs on their legs.

Butterfly and Moth Wings by Linden Gledhill
macro butterfly wings 1

macro butterfly wings 2

macro butterfly wings 3

macro butterfly wings 4

Tiny overlapping scales reminiscent of flower petals reveal the smallest details of their shapes and vivid colors in a series of macro butterfly and moth wings by Linden Gledhill, a biochemist by training.

Coral & Other Sea Life by Daniel Stoupin
macro coral 1

macro coral 2

macro coral 3

150,000 shots went into this video documenting the secret lives of ‘slow’ marine animals like coral and sponges, their movements being too small to be seen without a time lapse. Says Bioquest Studios, “Why so many? Because macro photography involves shallow depth of field. To extend it, we used focus tacking and deconvolution algorithms. Each frame of the video is actually a stack that consists of 3-12 shots. just the intro and last scene are regular real-time footage.”

Peacock Feathers by Waldo Nell
macro peacock 1

macro peacock 2

macro peacock 3

macro peacock 4

Go closer and closer and closer to a peacock feather, and the level of detail and color variation only gets more intense, with the smallest parts revealing themselves to be tiny ropes. Photographer Waldo Nell used an Olympus BX 53 microscope to take hundreds of individual shots, combining them to get the images seen here to get the depth of field that is typically lost in this kind of photography.

Carnivorous Plants by Joni Niemelä
macro carnivorous 1

macro carnivorous 2

macro carnivorous 3

macro carnivorous 4

The sticky insect-baiting appendages of carnivorous plants get a good inspection in all their alien beauty in this series by Joni Niemelä. Each photo offers a different view of the Drosera plant, commonly known as the ‘sundew.’

Next Page - Click Below to Read More:
A New View 65 Illuminating Larger Than Life Macro Images


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02 May 21:52

Leicester celebrate first title after Chelsea recover for Tottenham draw

by Amy Lawrence at Stamford Bridge
Timmy the Tooth

One of the biggest upsets in sports history/

The cry went up suddenly, raucously and steeped in the incredible. “Leicester! Leicester!” The supporters of Chelsea soon allowed that chant to segue into another one, a spine-tingling one: “Champions! Champions!” A touch of the surreal enveloped Stamford Bridge as the greatest story football might have etched reached its wondrous completion after a tumultuous occasion on which a record nine Tottenham players were booked.

Related: Leicester City win the Premier League title after fairytale season

Continue reading...
02 May 17:51

Louis van Gaal says Huth’s hair-pull is allowable only in ‘sex masochism’

by Guardian sport
Timmy the Tooth

Sports. Real weird.

• Leicester City defender appeared to pull hair of Marouane Fellaini
• Manchester United midfielder was accused of elbowing Huth in retaliation

Louis van Gaal has said that Robert Huth’s hair-pull on Manchester United’s Marouane Fellaini was an act that is acceptable only in “sex masochism”. Shortly after the hair-pull Fellaini appeared to elbow the Leicester player during the side’s Premier League match on Sunday afternoon.

Related: Louis van Gaal tells Manchester United fans to give saxophone player applause

Continue reading...
30 Apr 01:16

The Easy Way to Make Fresh Corn Tortillas at Home

by Daniel Gritzer

The key to great tacos is great tortillas, but all too often, the tortillas are the worst part. Turns out, once you've bought the two key ingredients, making nixtamalized corn dough for tortillas is incredibly easy. Here's what you need to know. Read More
26 Apr 22:18

David Squires on … English clubs in semi-finals

by David Squires
Timmy the Tooth

Love the GoT dig at the end.

26 Apr 16:39

Kodak PixPre 360 4K SlotZilla camera test in Las Vegas

by UltraSlo
Timmy the Tooth

That looks fun

I wanted to see how the PixPro 360 camera resolution looked. I am impressed so far. I also have the front facing camera to post too.

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