If campaign truth in labeling laws were in effect, the "Straight Talk Express" of John McCain would be renamed the "Left Wing Express". McCain has compromised so many conservative Republican party principles that one could easily imagine a Ted Kennedy or Russ Feingold beefing up McCain's campaign coffers. He is the liberals best friend.

No kidding, a guy calling himself the veniceboardwalker lists Butt Scab beef jerky as a cool link on his blog. There it is listed on the left side. Of course I had to check it out. Looks like the site is about skateboarding and the guy sells jerky on the site like it's scraped of some girls ass. Would you eat this? Check it out, I call it 2Amusing!

A recipe to turn some left-over beef into a tasty meal

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Mac users love giant local storage drives, and Iomega knows it, designing the UltraMax Mac Pro-inspired baby HDD towers to accompany the heaviest machinery out of Cupertino. The latest edition is the one on the far left, the single-drive UltraMax Desktop...

Yorkshire pudding is a dish made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It may have originated in Yorkshire, but is popular across the whole of the United Kingdom.Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.Traditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.Today individual round puddings (baked in bun trays or baking tins like Popovers, or in small skillets) are increasingly prevalent, and can be bought frozen.The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today, having arisen in poorer times to provide a filling portion before the more expensive meat course. "Them 'at eats t'most pudding gets t'most meat" is the common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.The pudding can also be eaten as a sweet dish, with jam, golden syrup, or sugar. See alsoDutch baby pancake - A similar, usually sweet dish served for breakfastPopover, a smaller American derivative served as a type of rollSunday Roast