Croc

No, I read the whole thing. I'm well aware that you are viewing the one process as the greater, modern extent of the other process, and while you are absolutely free to believe that, I do not think the two are comparable at all. You don't just add one gene here, one gene there, and voila, you have a better ___ . No, in order to get the one gene in, you have to alter others or replace others so the desired gene will "stick." DNA mutates all the time, but more often than not the single, slight mutations don't get noticed because we just don't know everything that's going on functionally. To take an example from the human world...certain genetic abnormalities/mutations exist in people. Some, like Down's Syndrome, are easy to detect. Others, though, are more internalized. Some people, as we all know, are genetically predisposed to certain types of cancer. We don't really know about that until later in life when someone gets gene tracking done, or a doctor does a test, because the abnormality generally lies nascent for a very long time. So when you add genes to plants for pest resistance, or draught resistance, there is a massive flirtation with the laws of unintended consequences because as far as we can tell, we still have an apple. It's red, it has an apple taste, everything seems the same except that it is more resistant to whatever. But when we eat that apple, we don't know how our bodies will respond to the new gene. And any ill effects would take a looooooooong time to come to the surface because we do not subsist entirely on apples, and not all apples in the food supply would have this genetic modification. When things are hybridized, say two types of apples bred into a third, well, each on their own can be processed no problem by the human body, and if they were bred they still will be. But you can't breed an apple with a potato, so introducing potato genes to an apple, there's no telling how it will process.

The only silver lining here for me is that GM's involvement seems limited to the provision of OnStar...so presumably GM is making money here.

There is a massive logical fallacy here because of your underlying assumption that the sales channels will be kept intact as-is. There is no reason to believe this assumption is true. Fact: the core brands as GM has identified are Buick, Cadillac, Chevrolet and GMC, with Pontiac as a niche brand. Fact: the only brands GM has expressed a desire to remove from its portfolio are SAAB, Saturn and HUMMER. Fact: President Obama specifically praised Buick during his speech: Now, assuming GM's core strategy with its brands does not change, even with retaining Pontiac as a niche brand, what could happen? Pontiac could be paired with Chevrolet dealerships. I bet they'd love to have the G8 next to the Camaro in showrooms. No Chevrolet Nomad, so look, there's the Solstice. I bet G6 coupe/convertible sales would improve if they were in big volume Chevrolet showrooms, and they offer something the Malibu does not. Buick could easily be paired with Cadillac. I don't feel I need to explain how this would work. GMC could also be sold with Cadillac and Buick. Look! You now have two sales channels: Volume and Premium! Wow, it makes logical sense, too!

This atheist has morals, but is not necessarily tied to an inscribed set of moral values as defined by a centralized "morality police" governing body. This atheist was also not offended in the least by KC's post, and thinks that anyone who was needs to stop taking themselves so damn seriously.

Not quite. Breeding/hybridization is different from "genetic modification." Breeding/hybridization allows the natural fertilizing processes to combine genes "the old fashioned way," while GMOs involve active manipulation of the genetic code, and sometimes interactions aren't as well understood as they should be. For example, if you wanted your corn to glow in the dark, you use this one protein that makes things glow green. No amount of hybridization or breeding will ever yield glowing green corn, but a quick little GMO will. IMO the real danger is when you ADD something to the genetic makeup of something instead of combining existing traits to produce a uniformly better what-have-you. Of course, even breeding has its limitations, as roses used to be exponentially more fragrant prior to selective breeding for color.

That's a coolant leak.

HAHAHAHAHA!!! Good grief, will they ever learn? OK obvious things first: where do you put the groceries? "Built to carry two or more"? Really? Are the 3rd+ people strapped to the roof? This thing has to be driven on roads with a top speed like that--too fast for sidewalks. What happens in the event of a collision? Why is it open-air? How do the groceries stay inside when the thing makes a turn? I don't see doors or anything. I do not see a market for this, except for retirement communities.

Show me the source, whether it is the Congressional minutes, a bill, or something of the sort. I guarantee you it does NOT mean home gardens will be banned...most likely it will be all COMMERCIAL food production must be able to be monitored by the government--and that helps keep the food supply safe so some loser doesn't grow and sell DDT-tainted radishes, or use human feces for fertilizer. I don't have a problem with keeping the food supply safe...but local growing would likely not be affected, and personal vegetable gardens most certainly would not be. Do I expect this to pass? No, not really, especially if local, sustainable agriculture is affected. But the sky isn't falling, and civil liberties are not being impugned.

This doesn't make any sense. GMO corn does NOT go to supermarkets. And trust me, as a native Hoosier, there is PLENTY of corn in the US. Heck, if we get a shortage, we can always cut back on the ethanol, right? We have plenty of excess agriculture--what do you think farm subsidies are for?

Hmmm let's see...pesticide labeling and frankenfood labeling. Cool. So frankenfoods (and anything genetically-modified) have known issues with regards to super-bacteria, dubious effects on humans (especially developing fetuses), and have shown to have adverse effects on creatures who eat said products. Oh, and there may be a GMO link with the honeybee disaster. In fact, ConAgra recalled a bunch of their taco kits because GMO corn had been used in them, and this is a big deal as the GMO corn is not approved for use in human food...but in livestock feed...which can still obviously get in the human food supply through meat. Now for pesticides...more bad news for the honeybees, pollution in runoff, toxic chemicals all-around that have a clear history of causing problems in humans, some like DDT being banned because of such pronounced effects. So...where is this conspiracy to "take over the world's food supply"? Please, show me. If anything, it punishes (and raises the costs of) the large food conglomerates who have turned agriculture into an industralized production process. These people have massive numbers of lobbyists working for their interests. This is the same group that loves High-Fructose Corn Syrup even though mercury is added to the syrup as part of the industrial process in making it, posing a hazard to human health and safety. Yup, I feel real sorry for these guys, what with facing these new labeling requirements that might help people be more aware of the potential toxic substances used to make them in such large, efficient, profit-driven corporate farms. NOWHERE does it mention anything about punishing sustainable agriculture, agriculture produced locally and consumed locally. Not a single place.

Anyone can propose a stupid law. Haven't you ever heard of the laws in many of the Eastern states that prohibit things like carrying an ice cream cone in your pocket? And yes, this WOULD be a conspiracy, since it would take conspiring and large amounts of collusion to pull off.

Oh cool...yeah I should have known that.

Yeah, SGV is a bit far for me to go for a sandwich. Dim sum, yes...a sandwich? No... What school do you go to living all the way in Eagle Rock?

Intelligent life exists here after all!

Apology for what? For detailing to you in a way you should be able to comprehend why your conspiracy theory isn't going to come through? Great job, you found some chick on the internet speaking a bunch of nonsense. YEAH! YOU'RE AWESOME! Seriously, where is a credible source? And it still doesn't matter because the entire world'd food supply can't be taken over if California's is not, and I've already explained in excruciating detail WHY it could not happen here. You need a hobby. And WTF does Waco have to do with this?

I said the Grand Am could be any car once you removed the cladding, not that it was a Chevrolet clone. But the black plastic inserts on the taillights gave it its Pontiac DNA, right? The lines of the actual car were extremely generic, and could have easily been a Hyundai or Suzuki.

Take the cladding off the Grand Am's doors and it could have been anything. Take the cladding off the 1997 Grand Prix and it could have been anything. Take the cladding and plastic boy racer trim off the Bonneville and it could have been anything. Pontiacs for years have been Chevrolets with hood scoops and cladding. The G8 has more Pontiac DNA in it by that measure than the Solstice.

Sodium doesn't have calories, but olive oil and worcestershire do. My blood pressure is fine, so I don't really worry about sodium. Here is the nutrition for the Lipton mix, and the sodium isn't too bad when you spread it out over 4-6 patties. As I said, you don't need anything on these burgers to make them taste good if made in this manner. I'm also not sure why one would add olive oil to hamburger meat...it just adds fat, but not really any flavor. Worstershire would be good, though. The relish sounds alright--is the jalepeno pre-sliced? I'm actually not a fan of pickle relish--that and tomato slices are the two things I avoid on a burger, though I love ketchup and pickle slices--go figure.

Here we go...this one is a really nice way to use leftover Korean food to make juk--the korean version of the Chinese rice porridge congee. Croc's Juk Rice* Water* Leftovers (optional--see notes) Meat & Garnishes (optional--see note) *Anywhere from a 1:6 to a 1:12 rice-to-water ratio (depending on whether going Korean/Japanese/Chinese and/or personal preference...Chinese congee tends to be thin) Directions: Place rice and water in a Crock Pot overnight on low. If making with meat and garnishes, add the meat at this time. In the morning (at least 6 hrs later), you will have a traditional Asian breakfast! Add in the garnishes just prior to serving, or add them to the individual servings at your preference. Quick Leftover Suggestion: If you have leftover Asian food, like bulgogi, banchan, kimchi, bibimbap, beef & chinese broccoli, or any other dish that is primarily meat and vegetables (not deep fried), place these in the Crock Pot overnight with the rice and water for a delicious ready-to-eat congee the next morning. I typically use leftover bibimbap, bulgogi, banchan, and any leftover rice. You could even add any leftover miso soup to the mixture--this is very much an "Asian casserole," so be creative. Suggestions Garnishes For Chinese congee, use chopped green onions, soy sauce, century eggs, freshly grated ginger root, bamboo, bean sprouts, gai lan, tofu, etc. as garnishes. For Korean juk, use kimchi, tofu, any traditional banchan, raw egg, etc. as a garnish. Meats For Chinese congee, use chicken, or salted shredded pork. If using the chicken, make the congee with a chicken carcass for added flavor, just remember to remove the bones prior to serving. For Korean juk, use beef, abalone (traditional hangover cure), or pork. Honestly, I just make the quick "throw everything in the Crock Pot and go to sleep" leftover version, preferably with Korean food (bibimbap, bulgogi, banchan, kimchi), and it turns out great.

Where are some good places for banh minh? I know Chinatown has a few, and there are others scattered about, especially in SGV, but I haven't received any specific recommendations, nor any names I could find on yelp. My only criteria is the place has to have at least a B, preferably an A since AFAIK there is no reason to have a B for banh minh...unlike Cantonese in which the millenian-old method for preparing dried and smoked duck pretty much forces a place to have a B.

I'm not a fan of Italian (generally), but this sounds really good! I love Ciabatta, though it's too calorie-dense for me to allow myself to eat BTW--Have you ever been to La Dijonaise in Culver City? It's at the corner of Washington and Helms. Decent French Bistro, but the real stars are the croissants. Huge and perfectly flaky/soft...FOR ONLY $1.50!! They also have decent baguettes for $2, but sometimes they are a little on the soft side for me. Still though, how many places can you get 2 consistently amazing croissants and 1 variably good baguette for $5 to the cent?

No clue. I'll find out within the next few days. Edited: I definitely posted this a few pages back 2 months ago. I don't even remember doing this haha

Eh...I'm of the school of thought that sauces and seasonings should enhance the natural flavors of the main ingredients, not overpower them. Maybe it isn't a large amount, but you did list 6 different sauces (including the ketchup) in that recipe. When I do burgers, it's pretty simple, and they taste amazing--it's my mother's recipe, and as long as I have remembered, they have been showered with compliments at every BBQ we've had. Depending on how much meat you use (when we prepare these, it's for a large cookout, so we make like 70 patties), we use the Lipton Onion Soup mix (# packets varies) and enough water to moisten. Turns out perfect every time, and the burgers don't need anything else added to them to taste great, though I add cheese.

This thing is definitely about the angles. From some angles, the rear looks like a Sienna, and the front looks bizarre. From others, there's an evolution to the Terra design vocabulary. This is definitely one to see in person. As for the interior, I really hope it's the lighting, but it looks decidedly low-rent and plasticky in those pictures. I really hope it's the lighting, but if materials are of a lower standard than is found in the Acadia, I will write this thing off as a failure to capitalize. I'm not saying the Acadia has bad materials--just that I think that's the lowest baseline standard for a division that's supposed to be better than Chevrolet (marketing, at least). And compared to the new Malibu? I just have to see this in person before I can condemn or praise it.

You put ALL THAT in those patties?? Did you taste any meat at the end of it?