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Posts Tagged ‘chicken’
Miranda Kerr’s success secret – fried chicken, Aussie meat pies!
March 31st, 2010 |
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Victoria’s Secret Angel Miranda Kerr has revealed the secrets behind her successful modeling career – fried chicken and Aussie meat pies.
“I studied nutrition and really believe in healthy eating and wellbeing but I have my moments,†The Daily Express quoted her, as saying.
She added: “My grandmother cooks a delicious meat pie which I love or [...]
KFC Ad Racist? KFC Commercial Yanked In Australia Amid Allegations Of Racism
January 9th, 2010 |
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An Australian ad for fast food chain Kentucky Fried Chicken — that depicted a crowd of rowdy Blacks being calmed by a bucket of the Colonel’s chicken — has been pulled from the airwaves amid allegations of racism.
The ad opens with a distressed White man surrounded by a crowd of Black people at a [...]
Applebee’s, Outback, And Krispy Kreme Serve Up Free Eats In Honor Of Veteran’s Day
November 11th, 2009 |
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Applebee’s, Outback Steakhouse, and Krispy Kreme Doughnuts locations across the country are honoring our nation’s veterans and active military personnel with free eats this Veteran’s Day!
Applebee’s is offering: A free entree from a choice of six: seven-ounce sirloin, three-cheese chicken penne, lime chicken, bacon burger, chicken tenders platter, Oriental chicken salad.
Outback Steakhouse is offering: [...]
Writing Research Papers
September 25th, 2009 |
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No matter where you are in your intellectual journey, the ability to assemble and analyze large amounts of complex information is a skill that can pay large dividends both in monetary terms and in terms of your overall satisfaction with life. What follows is a very short guide and template for writing excellent research papers.
Re-Evaluating Road-Crossing: The Chicken Was Pushed
A Short Guide to Writing a Research Paper
Abstract
The Abstract is usually 100-150 words long. The abstract tells the reader what you have done and why it is important. Your abstract tells the reader what you do, how you do it, and what it implies. Here, you’re saying the chicken was pushed, that you demonstrate this statistically or anecdotally, and that it implies we have to re-evaluate our understanding of chicken road-crossings.
I. Introduction
The introduction sets the stage for your analysis. You tell the audience what you are doing and why it is important. An introduction here would say that previous generations of scholars believed that the chicken crossed the road to get to the other side. Your paper shows that the chicken was pushed. In the introduction, you give a brief outline of the argument and the evidence used to support it. As much fun as it is to write long, twisting narratives filled with subtlety and nuance, it is important to remember that a research paper on a technical topic is not a mystery novel. Your readers are not reading for leisure. They are reading because they think your ideas are worth considering and factoring into their own research and decisions.
II. Literature Review
The literature review places your research in context. You aren’t the first person to ask why the chicken crossed the road. What questions do previous researchers ask? What questions remain unanswered? How does your idea fit? In this case, previous scholars have also argued that the turtle crossed the road “to get to the Shell station.â€Â Is this relevant for your research? Why or why not? As tempting as it is, don’t include too much in the literature review. The literature review is a place to highlight relevant contributions that address the question you are asking and to show how your contribution either fills gaps in our knowledge by answering questions we haven’t answered yet or creates gaps in our knowledge by showing that something we thought we knew is false. What does the reader take from the literature review? Is it a sense of the important questions that others have asked and how your research helps answer them? Or does the reader just come away with the knowledge that you’ve read a lot of stuff? Revise the latter until it becomes the former.
III. Theory
Your theory lays out the logical reasons for why we might believe your hypothesis to be true. It also explains why other hypotheses are unlikely to be true. Road-crossing is dangerous, and people have never explained what was on the other side that would have made it more attractive to the chicken. We can’t rule out the hypothesis that the chicken was pushed, and there are a lot of plausible conditions under which this might be the best explanation.
IV. Evidence
Here you report and explain the evidence you will use to verify that the chicken was pushed. Evidence can be statistical, anecdotal, narrative, or descriptive. Remember that not all good evidence is statistical, and not all statistical evidence is good. Perhaps you can show that chicken road-crossings are correlated with something, or maybe you find the chicken’s personal papers in which he, in a diary and a series of letters, accuses the cow of pushing him into the road.
V. Conclusion
The conclusion summarizes your results and lays out very carefully exactly what needs to be done next. It is likely that your conclusion will be tentative. However, a well-written conclusion will elucidate the next steps that need to be taken before we can be absolutely certain as to whether the chicken crossed the road of his own volition or whether he was pushed.
Art Carden is Assistant Professor of Economics and Business at Rhodes College in Memphis, Tennessee and an Adjunct Fellow with the Oakland, California-based Independent Institute. His research papers have been published or are forthcoming in Public Choice, Contemporary Economic Policy, the International Journal of Social Economics, the Business and Society Review, the Journal of Interdisciplinary Studies, the Review of Austrian Economics, and other outlets, and they can be found on his SSRN Author Page. His commentaries appear regularly atwww.mises.org and in newspapers around the country, and he is a regular contributor to Division of Labour. He and his wife, Shannon, had their first child in July, 2008.
Pregnant Nicole Ritchie’s late night chicken pasta cravings
July 25th, 2009 |
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Nicole Richie, who is expecting her second child with partner Joel Madden, has revealed that she has midnight cravings for chicken pasta.
The reality star already has 18-month-old daughter Harlow with Madden.
She posted on Twitter: “I just got fresh made chicken pasta at 12:30am. I”m not one for thank you’’s, but you know who you are, [...]
Gwyneth Paltrow debones chicken in online cooking video
July 25th, 2009 |
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Gwyneth Paltrow showed off her culinary skills by uploading an online video of herself, which showed the actress deboning a chicken.
The “Shakespeare in Love†star can be seen whipping up a roast from the scratch on her new website Goop.
“Over the years, it’’s become a major passion. I think about cooking all the time. It’’s [...]
The Word of Mouth KFC challenge
July 24th, 2009 |
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When the ‘secret’ of the Colonel’s blend of herbs and spices was revealed, we had to test the recipe – and then see if it could be bettered …
Woody Allen once opined that sex is like pizza – even when it’s rubbish it’s pretty damn good. I feel the same way about fried chicken. The truth is, it would take effort and skill to screw up succulent chicken meat, dredged in seasoned flour and cooked in boiling fat. Like many other foodies I have a problem with the moral implications of KFC’s chicken meat but I can’t, with my hand on my (rapidly congesting) heart, say it doesn’t taste pretty good when fresh from the bucket.
But I’m lucky enough to also have sampled the real thing. I lived for several years in rural North Carolina and married a local girl. The reception was held on a hot summer evening, on the banks of a sleepy river on the family farm and was a pot-luck affair. In the course of the evening a couple of hundred people turned up, most carrying trays covered in a cloth and containing a personal variation on fried chicken.
Your personal ‘secret recipe’ for fried chicken is a pretty serious business in the South, and a newbie outsider like me could be forgiven for believing that all those family reunions, church picnics, barbecues and tailgate parties were just a front for a bitterly fought and endless competition to produce better and better fried chicken. I personally reckon the world would be a much better place if we all got together every now and again in a ‘healthy’ competition over fried chicken. It sublimates family tensions, draws communities together and generally makes it socially acceptable to eat like a starved weasel in the name of politeness. An online competitive chicken fry-off, then? Bring it on.
Thanks to a huge response from WoM posters we were able, once again, to revisit the endlessly fascinating moral arguments surrounding the eating of animals. We were also able work out a sensible method of home cooking fried chicken, and devise a convincingly British spicing mix.
Lacking KFC’s mighty pressure fryers and mindful of the need to cook the chicken right through, we were happy to follow the suggestions of double cooking. Most recommended some time in the oven after frying, but we thought we’d experiment with poaching beforehand and, as many of our posters suggested an overnight marinade in milk, we decided to use the marinade as the poaching liquid. It’s worth noting for future recipes that chicken marinaded and poached in milk has an unbelievably suave flavour and texture, and that the poaching liquid thickens to create the most soothing cream of chicken soup I’ve ever achieved.
We made up two batches of seasoned flour, using Ron Douglas’s ‘KFC’ mix and our own Guardian crowdsourced version – let’s call it ‘GFC’ – and fried sample pieces of the poached chicken dredged in each.
‘KFC’ mix
1 teaspoon ground oregano
1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)GFC mix
1 tsp smoked paprika
1 tsp mustard powder
1 tsp sage
1 tsp celery seeds
1 tsp sugar
1 tsp dried onion flakes
2 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
I’m not going to lie to you. If your paper gives you moral carte blanche to wolf it down in the name of research, and when it’s hot and fresh from the bucket, KFC is gorgeous. I haven’t eaten chain fast food for a long time and the combined hit of chicken, fat and flavour was disorientatingly powerful. It’s the sort of comprehensive sensory seeing-to that’s both best and worst about drink, drugs and sex. So very good and so very bad. No wonder teenagers live on this stuff. But trying to apply any kind of critical approach to the flavour was surprisingly hard. I can’t tell you what that famous mixture of 11 secret herbs and spices actually tastes of, because I couldn’t distinguish any particular flavours amid the assault.
Cooking from scratch enables us to do two things that the Colonel can’t: use great chicken and drain the grease more efficiently. This gave us a real head start, and the results were stunning. A single bite of the homemade KFC is enough. It’s like biting into a dew-fresh ripe peach after eating a canned one. It’s obviously the same thing but an order of magnitude better. As before, none of the flavours predominated enough to be identifiable but, having made up the mix from scratch, we now know the secret. Herbs and spices be damned, that staggering, mouthfilling, umami facepunch of a flavour is down to the two tablespoonfuls of MSG.
GFC, our own mix, was very, very good. Nice flavours, well chosen and matched. It’s refined, elegant and I’d proudly serve it at a family picnic. An elegant Southern church lady would gladly remove a cotton glove to pick up an MSG-free GFC drumstick. She would compliment us on our British reserve, our eccentric quirkiness and our general pluck, but as far as stimulating the senses goes, she’d politely opine, “why, it’s like comparing iced tea and crystal meth”.
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Baucus Leading Recipient Of Health Care Industry Cash
July 21st, 2009 |
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As liberal protesters marched outside, Sen. Max Baucus sat down inside a San Francisco mansion for a dinner of chicken cordon bleu and a discussion of landmark health-care legislation under consideration by his Senate Finance Committee.
…
Food in the life of Nelson Mandela
July 20th, 2009 |
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The most elementary social, economic and emotional truths are revealed in the ways that we we cook, eat and serve food. So why not ask those who changed the world what they were eating while they did it?
Recipes
Mrs Vervoed’s koeksisters
George Bizos’s oregano and lemon lamb
Farida Omar’s chicken curry
Xoliswa Ndoyiya’s umphokoqo
In his autobiography Nelson Mandela declared that:
“I was not born with a hunger to be free. I was born free. Free in every way that I could know. Free to run in the fields near my mother’s hut, free to swim in the clear stream that ran through my village, free to roast mealies [corn] under the stars … It was only when I learnt that my boyhood freedom was an illusion … that I began to hunger for it.”
Only the truly food obsessed would read such a statement and consider the stomach from whence it came, but I did and the result is a gastro-political biography entitled Hunger for Freedom, the story of food in the life of Nelson Mandela.
There are those who might argue that such an evaluation is trivial or even tasteless, but there is nothing innately frivolous or disrespectful about food. We all reveal our most elementary social, economic and emotional truths in the ways that we cook, eat and serve food. So why not ask those who changed the world what they were eating while they did it?
Hunger for Freedom traces Nelson Mandela’s journey in food reminiscences and recipes from the corn grinding stone of his Mvezo birthplace and simple dishes like umphokoqo through wedding cakes, prison hunger strikes and presidential banquets into a retirement deliciously infused with the Mozambican seafood dishes of his third wife Graça Machel.
In the course of the research for my book I tracked down the former South African President’s schoolboy contemporaries who put on a traditional Xhosa rural feast for me. I shared biscuits and memories of teenage dinner dates with his first girlfriend. I made his favourite spaghetti recipe with Winnie Madikizela-Mandela as she told of a great love lost and thwarted. I wept through ex-prisoners’ descriptions of Robben Island prison rations and roared with laughter at his grandchildren’s tales of the great man’s fondness for Frosties breakfast cereal.
There were Christmas cakes with former jailers and crab curries with comrades past. I was very pregnant throughout much of the research process and to hear Nelson Mandela reminisce about chicken recipes (and offer to deliver the baby) was a huge privilege and an absolute joy.
Looking at Nelson Mandela’s personal and political history from the vantage point of the kitchen offered up hitherto unrecorded insights into a man and the society in which he came of age. In apartheid South Africa every dish was served against a backdrop of racial oppression. In the 1950s parties given by anti-apartheid activists saw drinks served in very short tots so as to ensure that if the police raided the event black people would not be found engaged in the illegal act of consuming alcohol.
The guest list for Nelson Mandela’s 1958 wedding to Winnie Madikizela was profoundly curtailed by the fact that almost every significant political activist was banned, jailed or in exile. The racially discriminatory food conditions for prisoners on Robben Island and the prisoners’ fights to improve their diet mirrored those of their broader struggle.
And yet Nelson Mandela’s food preferences past and present reveal the social and political significance of a multi-racial anti-apartheid alliance in which Thayanagee Pillay made coffee for prisoners awaiting trial, Farida Omar smuggled chicken curry to Nelson Mandela at Pollsmoor Prison, George Bizos cooked Greek lamb on a spit to celebrate great victories and Ray Harmel served chopped liver in times of trouble.
The history of South Africa’s transition to democracy can be read on a plate from Mandela’s first meal of freedom (Lillian Ngoboza’s hearty casserole followed by rum and raisin ice-cream at Bishop Tutu’s house) through the gastro-reconciliation of syrup-drenched koeksister with the widow of apartheid architect HF Vervoed in the whites only enclave of Orania. Similarly, Nelson Mandela’s personal transition from President to pensioner can be tasted in his housekeeper Xoliswa Ndoyiya’s chutney chicken recipe and Graça Machel’s caranguejo recheado (stuffed crabs).
Mandela media coverage has a somewhat saccharine tendency to deify South Africa’s most famous son. Asking what he had for lunch restores humanity to a living legend. It also recognizes that he was not acting alone but rather as part of a social and political team. Besides, the man himself has always been justifiably proud of his edible exploits. On August 31 1970 Madiba wrote to his wife Winnie from Robben Island prison:
“How I long for amasi (traditional South African fermented milk), thick and sour! You know darling there is one respect in which I dwarf all my contemporaries or at least about which I can confidently claim to be second to none – healthy appetite.”
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Boris’s £250,000 second salary is ‘chicken feed’
July 14th, 2009 |
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The mayor of London, Boris Johnson, has dismissed the £250,000-a-year he earns from a controversial second job as “chicken feed”.
Johnson also insisted it was “wholly reasonable” for him to write newspaper columns on the side because he did them “very fast”.
The comments risk infuriating millions of Londoners struggling to make ends meet amid the economic downturn.
They are also unlikely to please David Cameron, who has ordered his shadow cabinet to give up extra work in the run-up to the general election to show their “commitment”.
Johnson, who is paid nearly £140,000 for his day job, was questioned over his lucrative contract with the Daily Telegraph during an interview for the BBC’s HARDTalk programme.
He responded “It’s chicken feed.”
Pressed on whether voters would agree with that description, the mayor said he was being “frivolous”.
But he went on: “I happen to write extremely fast. I don’t see why on a Sunday morning I shouldn’t knock off an article, if someone wants to pay me for that article then that’s their lookout and of course I make a substantial donation to charity.
“Maybe that money shouldn’t go to charity, maybe you’d rather I didn’t make those contributions to charity. It seems to me to be a wholly reasonable thing to do.”
Johnson said: “I think that frankly there’s absolutely no reason at all why I should not, on a Sunday morning before I do whatever else I need to do on a Sunday morning, should not knock off an article as a way of relaxation.”
Johnson decided to continue with his columns for the Telegraph after being elected last year, but donates £50,000 from his annual fee to charities.
Liberal Democrat frontbencher Norman Baker said: “There is nothing wrong with people writing newspaper columns but this is an enormous amount of money and for Boris Johnson to dismiss it as ‘chicken feed’ shows just how out of touch he and the Conservative party are from the reality of life for millions of Londoners struggling to make ends meet in the depths of a recession.”
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