Jefferson principles of government
How far we have fallen!
Saturday, March 24, 2007
Michael Fumento.com - Weblog - John Edwards vs. Babies and Moms
Michael Fumento.com - Weblog - John Edwards vs. Babies and Moms
John Edwards vs. Babies and Moms
By Michael Fumento
John Edwards, being neither a woman nor a racial minority, isn't doing especially well in his campaign to become his party's candidate for president. Alas for him, if he were half as successful in campaigning for America's top job as he was as a trial lawyer, he might be sworn in tomorrow. As I report in The American Spectator Online, Edwards won at least 94 cases, according to Lawyers Weekly, of which 54 netted more than $1 million each. Normally attorneys take a 40 percent cut of cases that go to trial. In his last year as a practicing attorney, 1997, he reported an adjusted gross income of $11.4 million.
Of course, perhaps he deserved it - but he didn't. He specialized in a particularly scummy area of malpractice, blaming Ob/gyn doctors for cerebral palsy. In fact, a 2003 study evaluated almost 1,000 life births to see if cerebral palsy or other problems could by affected by type of birth. Conclusion: "Delivery mode (whether vaginal or cesarean delivery) was not associated with any of the outcomes that were evaluated."
Yet malpractice suits against doctors with the misfortune to deliver CP babies has caused their insurance rates to rocket and to engage in "defensive medicine," by resorting to cesarean deliveries when they're actually not needed. Other research has shown that cesareans increase the risk of death and other problems for both mother and child; yet such procedures are skyrocketing. Many cesareans are the mother's preference because of convenience of timing or wanting to avoid the pain of labor; but no mother should be given one because trial lawyers roam the land telling all parents that if you didn't get a perfect baby the doctor must have screwed up.
Sunday, March 18, 2007
The Other Side of Kim du Toit - TheOtherSideofKim Front Page
The Other Side of Kim du Toit - TheOtherSideofKim Front Page
1. Jarlsberg (Norway)—Unquestionably one of the finest cheeses ever made. It’s smooth, with a slight “nutty” flavor and lovely aftertaste, and if I was told I could only ever eat one cheese for the rest of my life, this would be the hands-down winner. Even the “Lite” variant (made not in Norway, but under license in Ohio) is better than most other cheeses.
2. Emmentaler AO (Switzerland)—Almost as good as Jarlsberg, Emmentaler is smoother yet more nutty-flavored, is a superb after-dinner snack, and it’s my cheese of choice if the store has inexplicably run out of Jarlsberg. It’s also kinda spendy, because [duh] it’s made in Switzerland.
3. Wisconsin String Cheese (U.S.A.)—Specifically, I’m referring to the stuff sold at The Brat Stop (at the intersection of I-94 and Hwy 50 in Kenosha, WI). It’s the jerky of dairy foods: dry, chewy and super-salty, comes apart in long threads, and whenever we’re within fifty miles of the place, it’s a mandatory stop. Annoyingly, it’s not branded at all, so finding it is a chore (it’s not even listed on their website). Just go to the Brat Stop and buy a few bags, if that kind of cheese is to your taste. Don’t be surprised if one of the bags doesn’t survive the trip home, because it’s perfect road food.
4. Old Amsterdam Gouda (Holland)—My favorite aromatic cheese in the world, Old Amsterdam has a wonderful flavor reminiscent of port wine. Dry, it crumbles to the touch, and you can’t eat a big piece of it. Just a few crumbs melted in the mouth will suffice. And then again, a few minutes later. And again, and again… (Old Amsterdam also makes a 5-year-old variant, but that’s too strong, even for me.)
5. Cheddar (England)—Forget those impostors made all over the world, all called “cheddar” but none deserving of the name. The real thing (made in Cheddar, Somerset) is one of those rare cheeses which not only makes a fine snack, but also cooks up well, for example in a grilled ("toasted") cheese sandwich. If I lived in England, there’d be a 5lb block of the stuff in my fridge, and it would never have a chance to go off. Tech Support and I once ended up in a pub in Fulham somewhere, and ordered a cheese sandwich. It was just bread, butter and cheddar, with a side order of chips—a simplicity which would have delighted old G.K.—and it was one of the best light meals we’d ever had.
Now for the “ingredient” cheeses.
1. Burrini (Italy)—I’ve never been able to find this anywhere except Treasure Island in Chicago. Made in the south of Italy, it’s a hard, aromatic Provolone-style pear-shaped cheese, which in turn encases a small ball of sweet, creamy butter. It’s too rich to snack on by itself (although I have), and is best eaten grated over a salad. If you use it thus, you won’t need any salad dressing. If you really want to indulge yourself, a thin slice melted on toast will make you think you’ve died and gone to heaven. The Italians cut it open, spread the butter on their bread, and then add the cheese, so Burrini is like a self-contained sandwich-builder.
2. Beyaz Peynir (Turkey)—A variant of Greek feta cheese. Combine this wonderful stuff with spicy Turkish sausage (made of very finely-ground beef and lamb), throw in some sun-dried tomatoes or roasted sweet red peppers, and you have perhaps the perfect savory appetizer. It’s a combination of sheep- and goat’s milk.
3. Mozzarella (Italy)—Thickly-sliced, with roasted sweet red peppers (again) and an aromatic olive oil sprinkled over it. My second-favorite appetizer after Beyaz Peynir. If anyone’s curious where the term “buffalo mozzarella” comes from, it’s because all mozzarella was once made exclusively from the milk of water buffaloes—but nowadays the Mozzarella di bufala available in the U.S. is made from a mixure of buffalo- and cow’s milk. (Incidentally, Monzeta is a mozzarella-based equivalent of Burrini, but has a blander flavor.)
4. Kasseri (Greece)—Yeah, it’s the basis of saganaki, that flaming dish brought to your table with cries of ”Oppa!” and doused with squeezed lemon. Never mind the ceremony, Stavros, just gimme the damn cheese, which is fabulous. (It’s made purely from goat’s milk, by the way.)
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