Food

Starnes: It’s time to make a shocking confession about Chick-fil-A

In recent days, The New Yorker has made some downright scurrilous accusations about Chick-fil-A, the unofficial chicken of our Lord. The magazine warned that the beloved fast food restaurant was waging a “guerrilla insurgency” upon Gotham’s citizenry – plotting to evangelize the city by luring the masses with plump, juicy chicken breasts tucked between hot, buttered buns. “The brand’s arrival here feels like an infiltration, in no small part because of its pervasive Christian traditionalism,” lamented Dan Piepenbring in an essay titled “Chick-fil-A’s Creepy Infiltration of New York City.” Piepenbring seemed terribly disturbed by the news that a fourth outpost of the family-owned chain had recently opened – as if the Chick-fil-A Cows were about to stampede through the East Village. “Its headquarters, in Atlanta, are adorned with Bible verses and a statue of Jesus washing a disciple’s feet,” he wrote. “Its stores close on Sundays.” And like any progressive journalist, he offered up the obligatory Chick-fil-A is “anti-gay” smear. Untrue, of course, but whatever. “The restaurant’s corporate purpose still begins with the words ‘to glorify God,’ and that proselytism thrums below the surface of the Fulton Street restaurant, which has the ersatz homespun ambiance of a megachurch,” he wrote. And he was especially wary of the famed Chick-fil-A Cows. “If the restaurant is a megachurch, the Cows are its ultimate evangelists,” Piepenbring declared. Well, praise the Lord and drink some sweet tea! “Its politics, its décor, and its commercial-evangelical messaging are infected with this suburban piety,” he wrote. Well, America – the time has come for you to know the truth. The New Yorker caught us red-handed. The jig is up. The truth is months ago a covert team of specially trained Southern Christians crossed the Mason-Dixon Line along with a herd of grammatically-challenged bovines. Our mission was to convert the Yankee heathens with gracious Southern hospitality and delicious chicken sandwiches. And our plan would’ve worked had it not been for those meddling members of the Mainstream Media. After about a week of eating fried chicken and drinking sweet tea, New Yorkers had become so much more pleasant and docile. Brooklynites had even started waving at tourists with all five fingers instead of one. Now, that is the power of the Gospel Bird. So let not your heart be troubled, America – because glory, glory hallelujah – the War of Poultry Aggression rages on.

HAHAHA!!  That was EXCELLENT!  Thanks to veteran culture warrior Todd Starnes for that witty op/ed in support of Chick-fil-A, which is about to overtake Taco Bell as the third most popular fast food restaurant in America….and that’s with it being closed nationwide one day week!  This idiot pin-head from The New Yorker has just exposed himself for being the anti-Christian bigot that HE is.  Chick-fil-A doesn’t discriminate in its hiring practices and welcomes everyone regardless of race, religion (or lack thereof), gender, age, etc.  It’s just closed on Sundays.  That’s all!  How an employee spends the day off is her/her business.  The owner/founder of the company decided when he founded Chick-fil-A that he wanted his business closed on Sundays so he and his employees could go to church, if they wanted to.  If they didn’t want to, and wanted to do something else, or nothing at all, then that was their prerogative.  Imagine that!   But this idiot writer at The New Yorker can’t handle it.  He’s just a foaming at the mouth liberal who hates Christians.  Kudos to Todd for calling him out on his hypocritical bigotry.  Outstanding!    🙂

EATING PASTA LINKED TO WEIGHT LOSS IN NEW STUDY

Thanks to the popularity of low-carbohydrate diets such as keto and paleo, foods like pasta are widely seen as enemy number one when it comes to weight loss. But a study linking pasta to weight loss suggests the Italian staple has been wrongly vilified. It all comes down to pasta’s low glycemic index (GI), according to researchers at St. Michael’s Hospital in Toronto, Canada. GI is a system used to rate how quickly a food affects blood sugar levels. The sugar in high GI foods such as white rice, white bread and potatoes are digested and absorbed quickly by the body, while low GI foods such as green vegetables and lentils are burned slowly. Researchers investigated the supposed link between pasta and weight gain by assessing 30 randomized control trials with almost 2,500 participants who followed what was regarded as a healthy low GI diet, and ate pasta instead of other forms of carbohydrate. Study participants ate 3.3 servings of around a half cup of pasta on average each week. By analyzing participants’ body weight, BMI, body fat, and waist measurements, the researchers behind the study published in the BMJ Open journal found that pasta did not contribute to weight gain or increased fat levels. Over 12 weeks, they lost half a kilo on average. The results could be explained by the fact that lower GI foods satiate hunger better, and therefore prevented people from consuming more food, according to the authors. The researchers noted that while there are many types of pasta, they all generally have a lower GI status than other starchy foods such as white bread. The study emphasized that the inclusion of whole grains does not significantly affect pasta’s GI status. And while it is relatively low in fiber, pasta has a similar GI rating to fiber-rich foods such as barley, legumes and steel cut oats, and a lower rating than wholewheat bread, breakfast cereals like bran flakes and potatoes with skin. On average, white pasta also has a higher micronutrient content than other white wheat products. “These results are important given the negative messages with which the public has been inundated regarding carbohydrates, messages which appear to be influencing their food choices, as evidenced by recent reductions in carbohydrate intake, especially in pasta intake,” the authors wrote. “So contrary to concerns, perhaps pasta can be part of a healthy diet such as a low GI diet,” lead author Dr John Sievenpiper, a clinician scientist with the hospital’s Clinical Nutrition and Risk Modification Centre, said in a statement. “In weighing the evidence, we can now say with some confidence that pasta does not have an adverse effect on body weight outcomes when it is consumed as part of a healthy dietary pattern.” The authors said that the overall weight loss was likely down to eating pasta alongside other low GI foods. Further research is now needed to assess whether the same effects of eating pasta would occur in other healthy eating patterns, such as Mediterranean and vegetarian patterns, which may not be primarily focused on low GI.

11 Easter Sunday dining deals

No matter how you celebrate, Easter is a wonderful time to gather loved ones and ring in a new spring season with a beautiful meal. Whether you’re busy with work, travel or simply don’t want to cook for the holiday, one of these chains near you is surely serving up delectable fare. Though restaurants will likely be less crowded on April 1 than other food-centric holidays like Thanksgiving and Christmas, making advance reservations is still an egg-cellent idea. And sure, Easter falls on April Fool’s Day this year, but these deals and steals are no joke… Click here to see our list.

Happy Easter!!   🙂

This is America’s favorite Girl Scout cookie

Christmas might be the “most wonderful time of the year” but there’s another season that comes in close second: Girl Scout cookie season. It’s a tradition that started in 1917 by the Girl Scout organization as a way to raise money and teach young girls business skills. But it’s grown into a nationwide phenomenon as every year from January to April, people flock to grocery store parking lots to find the tables run by local Girl Scouts and stock their pantries (and freezers) with the familiar colorful packages. Numerous flavors have come and gone throughout the 100+ years that the Girl Scouts have been selling cookies… but which type is actually America’s favorite? It’s a divisive topic, something that cookie fans feel very strongly about. There are those who love the tangy taste of the Lemonade cookies while others swear by the creamy peanut butter filling and chocolate coating of traditional Tagalongs. According to the official organization website, the best-selling Girl Scout cookie is the Thin Mint. There’s something about the fresh flavor and crunchy chocolate that we all love, especially when paired with a glass of cold milk. Each bright package goes for $5 and contains about 38 cookies (they won’t last long, promise!). The Thin Mint cookie is so popular (the Girl Scouts sold 50 million boxes of these in 2013 alone) that it has been turned into other products as well. Dunkin Donuts now sells Thin Mint iced coffee and you can snag a box of Thin Mint cereal during your next Target run. Yoplait recently released a Thin Mint yogurt and donut shops across the country are creating confections with that popular mint chocolate combination. It’s a nostalgic cookie most (if not all) of us have enjoyed at some point or another. But if you’re missing out on the fun because of a dietary restriction, no worries—the Girl Scouts recently introduced gluten-free cookies (Trios and Toffee-tastic) and select versions of the cookies are vegan, so everyone can enjoy the popular treat. And while the Thin Mint might be the organization’s best-seller, the S’mores flavor—launched in 2017 in celebration of 100 years of selling cookies—became the most popular Girl Scout cookie to ever be released. And they’re super good. Looks like Thin Mints might have some competition…

5 St. Patrick’s Day cocktails that don’t involve whiskey

Not a fan of whiskey or beer? Try serving up one of these cocktails at your St. Patrick’s Day party, instead. We’ve rounded up five unique recipes to give you and your guests the luckiest drinks around. No blarney here, just genuinely delicious cocktails. Just click here.

Happy St. Patrick’s Day!!  Cheers!!      🙂

Nutritionist claims pizza can be a healthier breakfast than cereal

Looking to start your day off with a nutritious meal? Forget Cheerios. Instead, reach for a slice of pizza, says one dietitian. On Monday, blogger and dietitian Chelsey Amer caused a stir when she told the Daily Meal that a greasy slice of pizza is healthier than a bowl of cereal with milk, the Chicago Tribune reported. “You may be surprised to find out that an average slice of pizza and a bowl of cereal with whole milk contain nearly the same amount of calories,” Amer said. “However, pizza packs a much larger protein punch, which will keep you full and boost satiety throughout the morning.” She acknowledges that pizza isn’t necessarily a health food, but maintains that it’s a more balanced meal than a typical bowl of sugar flakes. But don’t take that as license to turn Papa John’s into a breakfast staple. New York-based dietitian Keri Gans says that cereal can be a perfectly healthy breakfast option — yes, healthier than pizza — as long as you’re smart about it. “Cereal can absolutely be a vehicle for getting important nutrients into your diet to start your day off right,” Gans tells The Post. First things first: Buy a good box. “If you choose the right cereal that’s packed with fiber, it may help lower cholesterol and control blood sugar,” Gans says. This helps keep your appetite in check — and helps fend off midmorning hunger pangs. Check the nutrition panel: If it has 3 grams of sugar or fewer, and at least 6 grams of fiber, you’re in good shape. The second key, Gans says, is being smart about your add-ons. “You could top your cereal with berries, which are rich in vitamins,” she says. Other good options include chopped apples or bananas, nuts, seeds (such as chia) or even a dollop of yogurt. With toppings like these, you work plenty of nutrition into your bowl — far more than you’d find on a dollar slice.

Pizza for breakfast..  ok!  🙂

The difference between jelly, jam, preserves and marmalade

Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, spreadable fruit? It’s a confusing, sticky world. We’re here to provide some answers. All of these condiments start with sugar, fruit and heat. Fruit naturally contains pectin, the stuff that makes jams and jellies firm up. (Not all fruits contain the same amount of pectin though, so sometimes powdered pectin has to be added to get the desired texture.) When heated, the fruit will lose liquid, causing it to reduce to a firmer consistency. The distinction between the varieties comes from how much physical fruit ends up in the final product and how firm it ends up setting. It’s a spectrum of sorts. At one end of the spectrum, you have jelly. It’s the firmest, clearest fruit condiment around. Once the fruit is cooked, it’s strained, so that only the juice ends up in the jelly. That’s why the grape stuff you spread all over peanut butter in first grade was (and is) so clear. If you’re going to find additional pectin in any of these, you’ll find it in jelly. And that means that if you turned a jar of jelly over, it would probably slide out in one solid piece, like a can of cranberry, well, jelly. Kinda gross. Kinda cool. We don’t like to play favorites, but we really like jam. It’s the chunkier version of jelly, with more pieces of actual fruit in it and a slightly looser, spoonable texture. Here, chopped or pureed fruit is cooked with sugar, so pieces of the fruit end up in the final product. It’s not clear, and it’s not solid. This is the middle of our spectrum. We like it in the middle. It’s comfortable. And tasty. If you’ve been following the trend here, you can probably guess what’s up with preserves. They contain the most fruit, more often than not in whole pieces, and have the least gel-like consistency. These are great for serving with cheese, kinda like slapping a big ol’ piece of cherry on top of your stinky gorgonzola. Remember how we were just taking about preserves a second ago? Yeah, marmalade is just preserves that are made with citrus — the whole fruit, rind and all. Lemon. Orange. Grapefruit. You get the picture. We love how aromatic and bittersweet good marmalades are, a result of all the complex flavors and fragrant oils present in those citrus peels.

Thanks to Alex Delaney over at Bon Appetit for that fun piece!    🙂