What The Hell Am I Doing Here?

Wednesday, October 6, 2004

A picture named vpdebate.jpg Once again, I could write 1,000 words or you could just look at the picture.
Via Hayden
Tho' I gotta say this bit from Salon left me in a very Monty Burns-esq state of schadenfreunde:

The GOP ticket's week from hell. Last week's presidential debate might very well turn out to be the pivotal moment in the 2004 election, with an unfiltered Bush finally revealing his full limitations before 66 million Americans. But it is this week that will go down in history as the point when the wheels began to come off the Bush-Cheney juggernaut. The Republicans' week started on a dismal note with a massive report on page one of the Sunday New York Times that exhaustively detailed how the administration built its case for war on a false claim that aluminum tubes acquired by Iraq were intended for manufacturing a nuclear bomb. It went quickly downhill for the Bush team after that. On Monday Defense Secretary Rumsfeld suddenly veered off-message, telling a Council on Foreign Relations luncheon that he knew of no "strong, hard evidence" proving a connection between Saddam and al-Qaida. The same day, just in time to give John Edwards more ammunition for his face-off with Cheney, former U.S. occupation chief Paul Bremer told an insurance conference in West Virginia that the Bush administration had gone into Iraq with too few troops to secure the peace. [Salon.com]

8:50:27 PM leave/read comments []

Dept. of You Aren't What You Eat

A picture named redsea.jpg Tuna's Red Glare? It Could Be Carbon Monoxide. It has become increasingly likely that the tuna you are buying is bright red because it has been sprayed with carbon monoxide. By By JULIA MOSKIN. [The New York Times > Health]

I love, love, love sushi tuna, so this is definitely harshing my Charlie buzz. How do we know if our tuna is fresh or skanky? I'm thinking I've got Doris Day Toro and instead I've some some painted-up Paris Hilton of the sea!

Carbon monoxide preserves only the color of the fish, not its quality. Suppliers and retailers who use the treated fish say the process allows them to sell high-quality, flash-frozen fish that still looks good enough to eat.
Just because a slice of tuna is brown, it does not mean it is not fresh. And other factors determine the color, including the fat content, species and cut. The finest fresh bluefin, which sells for up to $40 a pound at Tokyo's wholesale fish markets, is not a deep red but a pale pink because of the fine web of white fat that permeates the red flesh. Top-quality toro is often a brownish red.
But for most consumers around the world, vendors say, lollipop-red flesh signals freshness and quality. Tuna treated with carbon monoxide is bright red when first defrosted, and fades within a couple of days to a watermelon pink. But "you could put it in the trunk of your car for a year, and it wouldn't turn brown," said one sales representative at Anova Foods, a distributor in Atlanta, who spoke on condition of anonymity.

Ewwww!!!! Trunk tuna!

2:13:39 PM leave/read comments []