Saturday, 27 June 2015

Will's Beer Can Stuffed Burgers

Recently I discovered a video for Beer Can Burgers. They looked so awesome that you know I had to try it for myself. Here's how Will's experimental version turned out.

I began by making my meatballs. They weighed in at about 12 ounces each and included two parts ground lean beef to one part ground lean pork. I added one medium sized chopped onion, two eggs, about one-third of a cup of rolled oats, and a generous sprinkling of ground garlic power and ground cayenne pepper.

PS - Everything tastes better with cayenne pepper in it. Just say'n.

I then took an ice-cold can of beer and pushed it into the middle of the meat balls. I wrapped two slices of bacon around each one, and then gently pulled out my beer can to leave a pocket in the middle of the ground meat. At this point it was time for a beer break anyways, and since we didn't want to waste the cold beer (that would be alcohol abuse), it served as a nice refresher.

Next up was to boil about three baby red potatoes, skin on. Once done these were mashed with a generous serving of about three heaping tablespoons of Philadelphia JalapeƱo Cream Cheese.

To this mixture I added about half of a chopped green pepper. The mashed potato concoction was then spooned into the meatball pocket and topped off with several chunks of Armstrong Old Cheddar.

The barbecue was preheated, with a medium heat on one side, and as low a temperature as I could get on the other side. The burgers were placed on the low temperature side so as not to burn them. With a little repositioning in order to provide even cooking, they took about an hour to reach the desired 170 degree F food safe temperature. At about the half-hour mark, I basted the bacon and top with some Bullseye Guinness barbecue sauce.

A special thank you goes to:

for the recipe idea. They were awesome and even met with the approval of my better half. Next time, instead of mashed potatoes, maybe a generous filling of Will's soon-to-be-famous chili might be in order.


Well, fellow foodies, there you have it. Happy eating. 

Saturday, 20 June 2015

Divorce Settlements: The "Half" Redefined

Divorce is no laughing matter, yet statistics tell us that roughly half of all marriages will end up that way. It's really quite sad.

Years ago I remember a guy I used to work with who suddenly gave his notice and quit his job. When I asked why, he told me that he figured he was getting the raw end of the deal on his divorce settlement, and so as not to have a significant portion of his income go to his ex-wife, he just quit his job. The way he figured it, she couldn't get what he didn't have.

A little drastic, I thought, but to each their own. For a while afterwards I wondered about my old co-worker and how that decision to quit a good job worked out for him. My guess is that, since it was a bit of a knee-jerk decision in the first place, it probably didn't end quite as he expected.

My brother shared a link with me about another divorce settlement in which the man's wife was awarded half of everything he had as a part of their divorce settlement. I imagine that such a settlement is probably more or less normal and as such should likely not really be a surprise. What was surprising is how literally he fulfilled the divorce settlement.

He created the following video of himself literally cutting their belongings in half. Apparently he then sent his ex-wife half of the belongings while selling his half on eBay.

While ingenious, and absolutely hilarious according to my twisted sense of humour, one has to wonder if his ex-wife was just as amused. Probably not.

PS - Poor Teddy.

Well there you have it; if you ever get divorced and are ordered by the court to give your ex-spouse half of everything, this might be an alternative. LOL. But seriously, maybe doing this to one or two mutually agreed upon belongings (but no Teddy Bears) might help you both to still put a smile on your faces, despite the divorce.


Friday, 19 June 2015

I Smell A Skunk and it's Called the Cancer Industry

Scrolling through Facebook the other day, I came across an article that caught my attention. It claimed that way back in 1934, cancer was CURED (Yes, you did read that right: cured) by a brilliant man by the name of Royal Raymond Rife.

Apparently Mr. Rife was then "accidentally" killed. Was it because of what he discovered? Hmm.

Now I'm not normally a conspiracy theorist, although there are a few events that allegedly happened or which are taken as fact, that I question. The cancer industry is one of those that I've long since believed had a skunk smell to it.

Why is it that billions and billions of dollars have been spent on cancer research, and here we are all these years later, and we supposedly still do not have a cure? I'm sorry, but I am seriously tempted to call BS on that. I think, as the article in question suggests, we've had the cure under our noses all along but it's been suppressed by the big pharmaceutical companies and the cancer "industry." Why? It's simple: Money. Release the cure (like the one allegedly discovered back in 1934) and their cash cow dries up and they're all out of work. They're making truckloads of money selling their expensive drugs. I think the human race has been duped.

One friend wrote, "It is really hard not to be very cynical. After what I have seen in the cancer clinic in Mexico, the treatments (which have been outlawed throughout the parts of the 'developed' world) and all the walking miracles ... one really begins to believe that there is a conspiracy behind the lack of a 'real' cure and the business of cancer."

Sure, a minority of people claim to have been cured of cancer, and that's wonderful, but we typically aren't offered "cures" but rather only "treatments."

There's another horrifying implication in all this: If medical knowledge as it pertains to cancer research has been suppressed, then think of how unethical these big pharmaceutical companies and the cancer "industry"really are. That then means they are actually guilty of the deaths of untold numbers of people who have died of various forms of cancer.

Now here's the article, written by Gregg Prescott, M.S. and re-shared with permission (see footnote) of Holistic Cancer Research. Conspiracy? You be the judge.

Dr. Royal Raymond Rife could very well be the father of all holistic cancer research.  Rife, born in 1888, was one of the founding pioneers in many of the technologies that are commonly used today and was a main contributor in the field of optics, electronics, radiochemistry, biochemistry, ballistics and aviation.

The Rife machine destroys infectious organisms, viruses, bacteria and fungus and has been used to eliminate 52 different microorganisms including cancer, tuberculosis, strep and leprosy.

Rife began his quest to treat disease with electricity in 1920 after discovering that there were specific electrical characteristics in each disease that he studied. Rife performed thousands of tests when trying to isolate the electrical characteristics of tuberculosis. Rife began research cancer in 1922, but it took ten years before he was able to isolate the VX Virus, which was a cancer microorganism. A year later, Rife invented the Universal Microscope, which a light source technology that could magnify an object 60,000x its size. Because of his invention, Rife was the first person to see a live virus.

Once Rife was able to determine the main oscillation rate for each organism, he would then try to destroy it with light frequency resonance. Each microbe has a natural frequency that it resonates with, so when Rife increased their natural oscillations, the organism became distorted and disintegrated from structural stresses.  More importantly, no surrounding tissue was harmed from these oscillations.

Rife named the process Mortal Oscillatory Rate (M.O.R). As part of his research in 1934, Rife’s machine “cured” 14 out of 16 terminally ill cancer patients within two months.  The remaining two were cured within the following 6 weeks, resulting in a 100% cure rate.

On November 20, 1931, Rife, along with 34 of his most distinguished colleagues in medicine, attended a banquet entitled, “The End to All Diseases”.  By 1939, the same group of physicians essentially denied Rife’s existence.  After finding a cure for cancer, how is it possible for Rife to be completely ignored by his colleagues and what were the motivating factors behind this?

Here’s the inside story.

On the eve of a press conference to announce the results of the 1934 study on Rife's cancer therapy, Dr Milbank Johnson, former president of the Southern California AMA, was fatally poisoned and his papers "lost". Also, after a failed attempt by Morris Fishbein to buy the rights to Rife's healing instrument for the medical drug industry, Rife's labs were destroyed by arson and sabotage. Dr. Nemes, who had duplicated some of the work of Rife, was killed in a mysterious fire which destroyed all his research papers. A similar fire also destroyed the Burnett Lab, which was validating Rife's work. Royal Rife himself was killed in 1971 by an "accidental" lethal dose of Valium and alcohol at Grossmont Hospital.

According to Wiki, interest in Rife was revived in the 1980s by author Barry Lynes, who wrote a book about Rife entitled The Cancer Cure That Worked. The book claimed that Rife's beam ray device could cure cancer, but that all mention of his discoveries was suppressed in the 1930s by a wide-ranging conspiracy headed by the American Medical Association. The American Cancer Society described Lynes' claims as implausible, noting that the book was written "in a style typical of conspiratorial theorists" and defied any independent verification.

In 1994, the American Cancer Society reported that Rife machines were being sold in a "pyramid-like, multilevel marketing scheme". A key component in the marketing of Rife devices has been the claim, initially put forward by Rife himself, that the devices were being suppressed by an establishment conspiracy against cancer "cures".

As stated in the article, Dr. Coldwell: ALL Cancer Can Be Cured in Less Than 12 Weeks, cancer is a $60 billion a year industry, while cancer protection and the early intervention of cancer brings in an additional $162 billion each year.

Question: In an age where technology can be used to improve the quality of life for everyone, why has the Rife machine been ridiculed by the medical industry and suppressed for so long? 

Answer: The last thing Big Pharma cured was polio. There is no money in repeat business when finding a cure to anything.

Article Copyright Information: Copyright and Gregg Prescott, M.S.. This content may be freely reproduced in full or in part in digital form with full attribution to the author and a link to
Ribbon Photo Credit: Flickr Creative Commons
Cartoon Credit: Source Unknown

Is there a conspiracy? I'd love to hear your thoughts on this sensitive subject. Peace.

Sunday, 14 June 2015

One Reason Why My Pants Keep Shrinking

As if yesterday's killer smoked pork wasn't enough, today's barbecued steak dinner should finish off the weekend rather nicely.

For some time now, when I bake potatoes, I always slice them through enough to pry the halves apart a bit, without slicing them in half completely. I then stuff a bunch of butter (the real stuff - not that horrible margarine) into the crevice, add as many finely chopped onions as will fit, and sprinkle generously with both garlic powder and cayenne pepper.

Wrap them with foil, and you're good to go. Depending upon the size of the spud, I will usually keep them on the BBQ for about an hour, turning them occasionally. Serve with a generous portion of sour cream and bacon bits (real ones preferably), and you've got a meal by itself!

As a veggie side dish - because we all need our veggies - I prepared a concoction of green and red peppers, whole mushrooms, quartered onions, and tomato pieces. They'll go on the BBQ well after the potatoes, and slightly before the steaks. You can eat them just the way they are, or if you're up for a few more calories, topping them with a little Ranch Dressing also makes for a mouth-watering treat.

As for the steaks, well what can I say? I know everyone prefers theirs a certain way, but in my humble opinion, anything more than a medium rare, is overdone. My son actually enjoys his steak a blue-rare, which is only slightly beyond the mooing stage in that it will sizzle the hair off the meat, but that's about it. Top it off with a little of your favourite BBQ sauce, and Paradise is no longer lost.

Well there you have it; another reason why my pants keep shrinking this time of year. Oh well, life's too short to eat rice crackers. Happy eating.

Saturday, 13 June 2015

Foodie Experiment: Smoked Bone-in Pork Loin Roast

A few years ago I received this awesome gift as a combined Father's Day / Birthday present; a Bradley Smoker. Since then I've experimented with an assortment of meat, poultry, and fish dishes.

Today's foodie experiment is one that I've wanted to try for a quite a while on the smoker: "Bone-in Pork Loin Roast."

It already sounds good, doesn't it, and I haven't even told you what's in it yet. Wait no more! Here's how to make it.

First step is to make the marinade. It consists of the following ingredients:

  • 250 ml (1/2 cup) brown sugar
  • 1 can frozen apple juice concentrate
  • 15 ml (1 tbsp) garlic powder
  • 15 ml (1 tbsp) seasoning salt
  • 15 ml (1 tbsp) soy sauce
  • 125 ml (1/4 cup) white sugar
  • 125 ml (1/4 cup) liquid honey
  • 250 ml (1 cup) teriyaki sauce

Note: One other ingredient in the marinade that I chose to eliminate all together was 250 ml (1 cup) salt. That seemed like an awful lot of salt to me. Besides, we figure that we can all do with a little less salt in our diets. To compensate, I sprinkled a little extra seasoning salt on the meat after taking it out of the marinade and immediately before putting it in the smoker. Note also that the above marinade was for one roast. As I was planning to smoke two at a time, I simply made a second batch of marinade for the second roast.

The preparation consisted of mixing the marinade ingredients in a large non-metallic bowl. I then made random cuts into the roast and inserted half garlic cloves into each slit. I used about 5 whole cloves (10 halves) per roast. Next I put the roast in the bowl and added enough water to cover the meat. I then covered it with plastic wrap and let it sit in the fridge overnight.

Very early the next morning I took my roasts out of the fridge and left them on the counter. About an hour before they were to go in the smoker, I took the roasts out of the marinade and let them rest on a platter.

I preheated my Bradley Smoker to about 90 degrees C (200 F) and loaded up the wood chip feeder with apple flavour bisquettes, leaving the damper closed. The recipe suggested that, depending upon the size of the roast, it would take between 6 - 10 hours to smoke/cook.

The actual smoking/cooking time turned out to be 8.5 hours at which time I had an internal meat temperature of 160 degrees Fahrenheit. I let it sit for a few moments on a platter before carving which also allowed me to whip up a quick sweet 'n sour Thai stir fry veggie side dish. Garnish with a slice of pineapple, and voila; a smoked bone-in pork roast that met the approval of my better half.

After dinner I had enough leftovers to make five two-person freezer packs for future enjoyment. As someone once said, "A happy wife equals a happy life." Well there you have it; another successful foodie experiment that will no doubt be tried again.

PS - As for my decision to omit all that salt in the marinade, the meal was great without it. Note to self: Lose the salt more often. You don't need it; it was flavourful without it.

Happy Smoking