Congresswoman Jan Schakowsky explains Social Security it to all the little people, who can’t possibly understand that kind of thing, their not being geniuses like, say, politicians:
Here’s what I understand: there is no lock box, Social Security has been run as a Ponzi scheme, after August 2 revenues will be sufficient to pay service on the debt, Social Security, the military, veterans benefits, Medicare and Medicaid, the border patrol, federal law enforcement, and other essential services — and that any cuts to spending that are made will be decided upon by a President whose own budget proposal was voted down 97-0, who is incapable of leading, and in fact is incapable of doing anything, it seems, beyond spending, campaigning, and taking vacations or golfing on the American people’s dwindling dime.
So yeah. I guess that makes me a racist.
(thanks to Pablo)
I think it’s more a matter of it takes a special kind of stupid to be a democrat politician.
social security is just for old people and baby boomers everyone else gets lovely take-home prizes
decoder rings?
Congresswoman Jan Schakowsky is special.
As for not understanding, I have put my understandings of Soc.Sec.out here, here, and here. The last one being partially corrected by the next to the last due to additional info from ‘feets in comments.
Dude! You ganked a sentence! W00t!
Otherwise, spot on.
“You’re too stupid to get how we can’t pay you out of the money that’s totally all there! Really!. Trust me.”
Yeah, run on that.
What’s worse, making SS cuts or just not paying it out at all?
What’s this “ganked” thing?
What? I have no idea what you’re talking about.
WOW! This is a representative of The American Republic?
How cool is that?
would one of you come shoot me? McG, you are from somewhere down there, and appear to have a thingie , but I don’t have the hair to do it myself.
We are totally ineffective against these morons.
Sorry…
Talk to my son if you don’t know we are fucked. He is 11 years old, and totally into Marxism. Doesn’t want to even hear about making your own life, and hates God. But these thieves will take care of me, because, you Obama dad, are filling their bank accounts.
“They will give it back to me (Ho! Ho! Ho! In your butt!)”
It makes me nuts, but he is my blood….
That’s really tough for Dad to deal with.
The only thing I’m-a shoot is myself if this damn toothache doesn’t quit.
try the garlic Mr. McGehee and if that doesn’t work try scotch
No garlic readily available at home, and no Scotch readily available in my county. Besides, the pain isn’t what bothers me, it’s the crap I’ll have to put up with from my wife if she gets home from her evening shift at work and discovers I’ve been playing hurt all this time and failed to call an ambulance.
If I wait until about an hour before her shift ends, then drink five or six beers in succession, maybe I’ll be
passed outasleep when she gets home.When a man — rather unkindly — knocked a few of my teeth temporarily loose, Orajel worked if I kept reapplying it, McG. Also made the giant gash in my mouth feel better.
It’s sorta magical. ‘Cause it’s drugs. Not silly herbs and things you find in the dirt behind the garage.
oh. garlic lasts forever at my house cause I think peeling garlic is almost the most thankless thing ever so I hardly ever actually do it and it just sits there
Note: Orajel doesn’t work on wives’ suspicions of you acting like a normal male.
At least not at the recommended dosage.
You have bigger problems than a toothache then, brother.
I always found three advil plenty adequate, to be dosed again when they wore off.
Cut the attached end of the clove off. Then, on a nice solid surface, push the flat side of your chefs knife down against it with your free hand until you feel it give a little. The skin will come off without any problem.
I feel as though I have all the answers in this thread.
I like it.
oh yeah? can you tell me why sometimes when I run audio restore instead of taking the clicks out it adds ear stabby new ones?
Oh, wait, I have another.
“Ganked” means that Pablo is closer to my age than I thought and also it means “swiped”.
bh has it exact happyfeet, couldn’t be easier. Though, it is true that Stradivarius used garlic mash as a glue inside his violins, so there’s that.
Uhhh… mmm… no, Maggie.
Well, it was nice while it lasted.
muwah ha ha haaaaa
Cats riding nuclear weapons have always bested me, Maggie. Ever since I was young.
They’re the natural rock to my scissors.
man is my faith in ceiling cat destroyed now.
I will try it! Then I can use my garlic musher!
I never really thought of garlic as challenging, food prep wise. One kinda has to fear the output from happyfeet’s kitchen.
Had I used the word, it would have been short for “screwed the pooch” in my admittedly dated lexicon. I still don’t know what you people are talking about.
Sacrament, yes. Challenging, no.
If you’ve never roasted garlic, get the hell out of my kitchen.
Most often when I get a “toothache” it is sinus pain showing up as tooth pain. The nerves run close together. So I try Sudafed first and if that doesn’t get it then 800mg of Ibuprofen and call my dentist.
My garlic “musher” doesn’t need them peeled.
she peels it, you just don’t notice. typical. ;D
I do the cooking round here, wife is wheelchair bound which limits her, but I have cooked all my life anyways.
I used to know this congresscritterette when she was in the IL House of Reps. She was every bit as strident and harpy and stupid then as she is now. Now she is just more corrupt too.
“Ganked” as “messed up”? Never heard that.
Of course, I learned it in a town of about 2,000 people in central Wisco. What it meant in a populated area a few years earlier? This is sort of like a big game of high-falutin’ telephone.
My people still distinguish between a creek and a crick.
(One means whore and the other means a midget whore. In case you were wondering.)
Midget whores are the worst.
They really are.
Stupid cricks.
the musher works without peeling?
no one tells me anything
Ya think?
That’s been the case for me a time or two, but I’m pretty sure my toothbrush didn’t irritate my sinuses this morning.
I can be an aggressive brusher, but not that aggressive.
Occasionally but it sorta hurts.
It still helps to cut off the garlic nubs what’ll be at the bottom of the “musher” first, hf. Otherwise it’ll likely end up mushed in the thingamabob instead of pressed through. I think Michelle Obama actually did her Princeton thesis on this.
#33 should have had a :-) added. Busy with dishes.
I didn’t even know nubs were involved
maybe there’s a helpful youtube
If you can’t be bothered to cut off the nubs and peel the garlic before you press it, you are evil and should probably be shot for garlic abuse. Peeling it also allows you to make sure it hasn’t started sprouting.
Philistines.
I saw this story on another blog, and came over to check out the reactions of the PW commentariat. I had no idea of the possibilities of being regaled with toothache cures, cooking with garlic, nubs and midget whores. Cool.
ok I understand the garlic kinda
now what in the name of all that’s holy is a buddy roamer?
Probably what a German would look to find when seized by a wanderlust.
That’s “roamer”, not “reamer”, right? Just checkin’.
Cooking whole fish, using whole cloves of garlic, allows you to skip some of those annoying prep steps.
Or are we talking Buddy Roemer:
http://motherjones.com/mojo/2011/03/who-buddy-roemer-republican-presidential-candidate
Buddy seems to be an error file.
Which perhaps is fitting.
Life itself is an error file for me. I am not for shit at technical stuff. My apologies-I have done something wrong in embedding the link and I don’t know what.
To me the only shiteous food prep is dealing with sea critters what have shells and taking the silk out of corn. Nothing else annoys me anymore.
We are supposed to have a heat index of 110 tomorrow, and 115 on Wednesday. If we were in Frqnce, pople would be dying left and right.
Mr. Frontman’s link
Abe – mother in law shells the little crustaceans quicker than you can blink. It is remarkable to watch.
Oh, BTW, I usually peel the garlic and cut off the nubs before running them through the “musher” but it will handle them without that is what I meant.
Thank you Mr. Feet, you are a gentleman and a scholar. Enjoy your nubs.
Out, out, damn cooking blog.
JD
Central A/C, another reason to kick out the greenie lovers and drill baby drill.
thank you for the read
is that snotty persnickety tedious bow bow curtsy curtsy blow me blow me generation of japanese starting to die off/retire or is it still a thing?
pw: the cooking show
my first girlfriend was so italian, she smelled like garlic
i liked to hold her hand
our first date was at a local movie theater
“shark”- starring burt reynolds
Myself, I don’t like chopping up vegetables into uniform-sized pieces of this or that dimension.
They’re fucking round, half the time. They’re fucking squishy, half the time.
These things should all be mashed into a food processor and chopped up into an irregular “rustic” style.
I will not budge from this.
I also like making faux paragraphs that look like one line.
I will not budge from this.
these guys are awesome Mr. bh if you need stuff sorta minced chopped – it works on onions and cucumbers and bok choy and celery and eggs but not kale
I have a hugely expensive cuisinart I never use he was so expensive I named him Queezy but me and Queezy never hang out
I need to watch the cd what came with him
At least until the power goes out, I’m with ya on the virtues of the whizzer-chopper, specially for vegetables about the only way I use ’em, thrown into a pot of beans or soup. It’s that or froze peas straight out the Frigidaire.
Sounds like bh is scared of sharp knives. In the state what gave us Jeffrey Dahmer and Ed Gein, can’t say I’m at all troubled by that.
i like to sit in the other room
watching the tvs while somone else chops and sweats and cooks
and when they ask-u want broccili w/ that i grunt a non-responsive answer
I have one of those, a mandolin slicer. I also freeze things like meat and seafood so I can cut them thin with it.
Still, the damn vegetables and all that julienne this and chiffonade that?
Nonsense. We should do as best we can and chop the rest into random, irregular pieces. Cut willy nilly, lets call that a knife technique. That’s rustic. Which, if we wanted to, we could all pretend was better and more authentic, if we’d just commit to getting our stories straight.
Heh, I can fillet a trout in about 12 seconds.
I’m more afraid of emotional commitment and long term contracts that involve a gym or my lawn.
And those fancy fucking vegetables.
I avoid the issue of chopping most vegetables by not eating them, since they are for rabbits. For onion I just use a sharp knife and keep chop chop chopping at the pile, building the pile again, chopping it finely again, until I’m tired of the whole exercise and declare the onion to be cut small enough.
Just about everything I attempt involves onion and pressed garlic, so I’ve exhausted my knowledge. Crushed red pepper is also involved whenever appropriate, and it usually is.
Yeah. I should probably admit that my patience for prep work stems from the fact that I generally either swing for the fences or I don’t bother cooking at all. It just doesn’t make sense to buy a ton of ingredients and half-ass it when there are a trillion restaurants within walking/delivery distance.
story- i went to goodwill and bought 5 of them chef jackets
the kind that button[ oh- i said button] over
and they are all white but had stains on em.[cost me 5 bucks]
my friend has a cabin on a lake and had a big
weekend party and we all wore them chefs jackets and we wuz all
vegtables
Eating out costs enough money, even for the cheap stuff, that it offends my sensibilities. Plus, as I live alone and have no qualms about eating the same thing for days on end, I can cook once and eat leftovers.
the best chef was jon adams/ he had a rag that he had over his shoulder
for the wipe ups! he’d whip out that rag and wipe up shit!
true- he bought a scratch ticket and won a million dollars and no one
had envy cuz he’s a great guy
yes you do, it’s inspiring. I need to go make some guacamole now…
I doublechecked to make sure it’s in the box with all of Queezy’s parts and it is so I’ll definitely watch it soon
feeling a little envious of Mr. adams btw
it’s just a thing I do
Or you can do the red bell pepper hummus recipe I sent you a while back. All done in the “Queezy” Easy peasy.
yes! that’s a good idea and I know I’ll love it
I thought that all the revenue that the government was taking in was from taxes being withheld from workers paychecks for Income Tax, Social Security and Medicare monthly or biweekly (YWHMV) was what the government paid its bills with.
I was told for years that money collected in excess of what was required for Social Security would be placed in a trust fund so that the system could pay for itself. Now we are told that the money in the trust fund either is or is not available without raising the debt limit.
There seem to be a lot more credible folks out there saying the trust fund doesn’t exist as an actual monetary fund than those that say it does, including our president.
They are right… I guess I don’t get it.
Sorry, to bring the tread back on topic.
Like bh I prefer to cut my veggies in odd fashion and like Crancy-D I chop chop chop everything till I am tired of choping then it’s considered ready for cooking. And I see no reason why sprouting garlic can not be used, adds a bit of color I think.
Crancy-D = Cranky-D -look more closely next time-
And I see no reason why sprouting garlic can not be used, adds a bit of color I think.
Once garlic sprouts, it gets bitter fairly quickly. If you’ve ever had a stir-fry or casserole with a nasty, bitter edge to it, it’s probably because the garlic had gone green in the middle. Sometimes you can get away with it, but other times it’s just inedible.
I have a feeling that my cooking is like Abe’s: takeout or crap from a box some nights, and really yummy goodness on other night. I can tell you for sure that with a heat index of 115 the past several days, my dinner specialty this week has been Cheerios.
Thanks for the laugh Squid. I will take the advice about sprouting garlic under advisement.
I bet Jan Schakowsky doesn’t know how to chop garlic. I bet she doesn’t even have a garlic press.
See how I worked that in.
aside- my roots are scot-irish and we had gravy at every meal
brown gravy on- pork chops/meatloaf./flanksteak etc
but when we had an italian meal/ my mom would always pour tomato sauce on the dish and say
fucking italian gravy
Damn B.D.Buttons,anything you’d like to get off your chest and put it on mine?