Word: larding
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...Usually, Congress passes a water bill every two years. But in 2000, the Corps got caught skewing an economic analysis to justify a $1 billion expansion of navigation locks on the Mississippi and Illinois Rivers; its leaders even launched a secret "Program Growth Initiative? designed to lard their budget with big projects. Several independent investigations found evidence of deep systemic problems at the agency, and Senators Russell Feingold and John McCain have held up WRDA ever since, vowing not to let any more water pork through the Senate unless Congress agreed to allow independent reviews of Corps projects...
...Partially hydrogenated oil—our primary source of trans fat—has many characteristics that are hard to replicate without using oils that are high in saturated fats (like butter or lard),” according to the Web site of the Center for Consumer Freedom, a group of restaurants, food companies, and lipo-libertarians...
...Clearly, it isn't just the more sensationalist elements of the media but a host of research centers and health bodies that have categorized the trend toward increasing body mass in humans as an impending disaster. The bleak diagnosis is that as a species we're carrying too much lard, exposing every system of the body to heightened risk of disease. Amid constant warnings about soaring rates of diabetes and links between fat and heart attack, stroke, dementia, cancer, arthritis and a myriad of other conditions, a view is taking hold that obesity will reverse the millennium-long trend...
...means “I’ll take two.” Trying the black forest cake but not the lemon torte—now where’s the balance in that? Over the past few weeks, I’ve learned that bread smeared with spiced lard can be wholesome. And so can potatoes. Poles enjoy those simple carbs in hearty servings and still live long, happy lives. Markets hum with the gossip of great-grandparents out to buy the day’s bread and potatoes. Surprisingly, the average life expectancy is some 74 years...
...Clean the dried chilis with a damp cloth. Open the chilis with a knife by making a lengthwise slit down the side. Remove the seeds, stems and veins. Reserve the seeds. 2. Sautee the chilis in a saucepan in a bit lard, vegetable or olive oil (enough to coat the bottom of the pan) at medium heat. Remove each chili as it begins to change colors and becomes puffy. Place them in a bowl lined with paper towel. If the chilis start to burn, lower the heat. 3. In the same pan, saut? the raisins until they puff...