Hey Chauncy, I found a french fry in my oil pan,hold the lube.

McDonald's finds new use for oil
Published: (02-07-2007)
McDonald’s has pledged to recycle its cooking oil by using it to run its delivery vehicles.
The fast-food chain has said it will convert all its 155 vehicles to run on bio-diesel by next year.
The fuel will be created by combining the company’s cooking oil with rapeseed oil, which McDonald’s claimed could save them more than 1,650t of carbon every year.
The company added it was also working on a range of other initiatives spanning recycling and packaging to reduce its carbon emissions.

YAK !!!!!! THIS BUN TASTES LIKE CARDBOARD

What's in my pork bun? Cardboard!
16 JUL 2007
Chopped cardboard, softened in an industrial chemical and made tasty with pork flavouring, is a main ingredient in batches of steamed buns sold in a Beijing neighbourhood, Chinese state television reported. Normally these buns contain pork.

This pigculiar incidence came to the forefront when a hidden camera from China Central Television featured the maker of the buns (called baozi ). "What's in the recipe?" the reporter asked. "Six to four," the man said. "You mean 60% cardboard? What is the other 40%?" asked the reporter. "Fatty meat," the man replied. The police has shut down the operation.ScaresChina has been involved in many product, food and animal feed related scares lately. China has millions of small producers making food and chemicals for the global market. As a developing country, China's food and drug supervision work began late and its foundations are weak.
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JULY IS NATIONAL HOTDOG MONTH

Americans To Consume 2.3 Billion Hot Dogs During July's National Hot Dog MonthNew Trivia Quiz Separates the Top Dogs from the Wiener Wannabees
Grills to Sizzle Over Holiday WeekendHamburgers and Hot Dogs Top List of Most Popular Grilling Items Heading into Memorial Day Weekend
Hot Dog Council Forecasts Home Run Season for Perennial Baseball FavoriteHot Dogs to be Consumed in Ballparks Would Round Bases 41,667 Times
The King of the Cocktail Hour is Back: Old Favorite "Pigs in a Blanket" Get Upscale Makeover in New Recipe Collection
Home Run Forecast for Peak Hot Dog SeasonMajor League Baseball Lovers Will Eat Enough Hot Dogs to Stretch Coast to Coast
Big Apple is Big 'Wiener' in Hot Dog Poll
National Hot Dog and Sausage Council Reveals New Hot Dog Topping RecipesA Tribute to the Patriotic, All American Food
Fourth of July is 'Top Dog' Holiday for Wiener LoversAmericans Associate Hot Dogs Most Closely with Independence Day - and Exercise Their Freedoms of Choice in Toppings and Buns
'Meating' Their Maker: Americans Name Hamburgers and Hot Dogs as American as Uncle Sam
Fire in Their Bellies: Sixty Percent of Americans Prefer Hot Dogs GrilledNew Hot Dog Council Poll Shows Mustard Takes 'Gold Medal' in Topping Poll

TIPS FOR PAIRING LIQUOR AND CIGARS

The cigar has long been viewed as a luxury of the rich and powerful. Images of well-to-do men puffing on a stogie and swirling a glass of good brandy have been well documented and memorialized in films and TV. If you are just becoming interested in cigars and would like to relax with a stogie and drink after a long day\'s work, here are a few tips to get you started. Traditionally, the cigar has been paired with a strong drink. Popular spirits include rum, brandy, or whiskey. Some argue that a good cigar should always be paired with a strong drink that has a hint of sweetness. Indeed, cigar smokers have long enjoyed these popular pairings. For years, the idea of pairing cigars with beer has gone overlooked. But why overlook good old beer? Recently, the trend has been to pair cigars with various varieties of beer. It seems that as cigars have entered the mainstream, it has been democratized and popularized. What better way to enjoy a puff of this newly popularized treat than to pair it with beer? Pairing a good cigar with a good beer is not an easy feat, but when accomplished, it is well worth the effort. Much of the pairing has to do with your experience level. If you are a novice, you will probably need help in pairing your specific cigar with an appropriate beer. If you have a more experienced palate, and you know what you like, you can probably make connections between certain types of cigars and beers. Because cigars are so strong and flavorful, one of the challenges in pairing is to find a beer that complements the intensity of most cigars. Most cigars will pair nicely with a good barely wine or a single malt scotch. If your cigar can be described as woody, spicy, with hints of cedar, try pairing it with a barley wine. The fruity hint of barely wine should complement nicely with the spicy flavor of your cigar. The combination of a spicy cigar with a slightly fruity beer can create an overall creaminess that enhances the flavors of each significantly.If you have no clue as to what flavor combinations might work, experiment. First, find a cigar that you enjoy. Try to identify the characteristics that you enjoy about it. Then, find a beer whose flavors you think might \'match\' or complement the cigar. Many incredible discoveries have been made in much this same way

HEY EDGAR, YOU KNOW THAT KID..........

Alabama boy, 11, kills giant pig
30 MAY 2007
Using a gun, an 11-year old boy from the American state of Alabama has killed what is possibly the biggest pig mankind has ever seen.

It took brave Jamison Stone about three hours to kill the boar, according to Fox News. The youngster spotted the animal during a hunting trip together with his dad and two guides, in the eastern part of Alabama.Altogether he needed eight shots, before being able to kill the pig, weighing 477 kilogrammes and measuring 3 metres, according to Jamison's dad Mike.'Hogzilla'Should these data prove to be correct, than Jamison's pig is bigger than good old Hogzilla, found in Georgia, three years ago. This animal weighed 400 kilogrammes and was 'only' 2.5 metres long.Mike Stone said he would like to make sausages of the pig – it is estimated that this could be about 250 to 350 kilogramme of sausage.Meanwhile, a special website has been created about the unusual catch: http://www.monsterpig.com./.

"THERES SOMETHING YOU DONT SEE EVERY DAY EDGAR," " WHATS THAT CHAUNCY"?

Pigculiar News
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Octopig: A pig with extra…everything
02 JUL 2007
A piglet born in Croatia with six legs and two penises has been nicknamed Octopig.

Owner Ivica Seic came up with the nickname, daily newspaper Vecernji List reported.The farmer from the village of Vrpolje said Octopig also has two anuses, and was growing so fast they had decided to keep him as a pet.Ivica said: "Who knows, maybe we can breed more although the two penises might be a problem."

swine spew

Pigculiar News
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Spilled greasy pig parts all over the highway
09 JUL 2007
A busy section of highway had to be closed for seven hours after a truck tipped over and spilled pig ears, feet and grease all over the road, creating slippery conditions on Chicago roads.

A sudden shift in the truck's load caused it to tip onto its side near an entrance ramp in Skokie, according to Illinois Department of Transportation spokesman Mike Claffey. No injuries have been reported. Transportation department workers used sand to absorb the grease. They also sprayed a foam usually used in hazardous materials situations and spread rock salt to provide more traction

BUTCHER STATS- BRITAIN

Butcher
There are in the region of 7,500 retail butchers and 600 specialist-catering butchers in Britain today. The number of retail butchers has dropped dramatically over the last 30 years as supermarkets have come to dominate meat sales. However independents have enjoyed something of a revival of fortunes in the last couple of years as shoppers have become increasingly aware of health issues, and have wanted assurances over traceability and quality of meat.

STEAK HOUSE PORTER HOUSE STYLE

A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°. Here's how to achieve the same result at home. Place a 2"-thick prime dry-aged porterhouse steak (about 3 lbs.) on a plate and allow it to come to room temperature for 1 hour. Heat oven to 500°. Open all your windows, readying your kitchen for quite a bit of smoke. Heat a large cast-iron skillet over high heat until very hot, 6–8 minutes. Rub steak all over with 2 tbsp. canola oil, then season generously on all sides with coarse salt and coarsely ground black pepper. Add 1 tbsp. canola oil to skillet and carefully add steak. Cook, without turning, until deeply browned and crusty. When you're cooking a steak at home, it's nearly impossible to brown both sides sufficiently and still cook it to medium rare, so make sure you cook the first side (the presentation side) until it has a charcoal-like crust, about 7–8 minutes. Flip steak and cook until browned on second side, 2–3 minutes more. Transfer skillet to oven and roast until medium rare, 6–8 minutes. Transfer steak to a rack over a tray, top with 2 tbsp. butter cut into thin slices, and tent loosely with foil. Set steak aside to let rest for 5–10 minutes, then transfer to a cutting board. (Hold on to the buttery juices that have collected on the tray.) Following the contour of the bones, cut the filet off one side of the steak and the top loin off the other. Working on the bias, slice both pieces of meat into 1⁄2"-thick slices, keeping slices together as you go. Reassemble the steak on a platter along with bone, fanning out steak slices slightly. Pour reserved juices over meat. Serves 2.
First published in Saveur, June 2007