Lawmakers get busted frequently for insider trading and the like. Sometimes they actually pay the price.
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Get off my LAWN! "Grumpy Old Farts"
- Thread starter B-string
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I had Hepatitis C for 35-40 years because I was a bad boy when I was young but with virtually no ill effects because I had stopped drinking at a young age, my girlfriend from that time also got it , (most likely at the same time as I did, [it is spread only by blood to blood transmission not sex no matter what you read]) but did not stop alcohol and she passed away about 15 years ago. I was advised to treat it as the MD said I had been lucky so far but I would probably end up with cirrhosis. I went through the whole Interferon treatment maybe 12-13 years ago, weekly injections and about 15 pills a day along with the interferon, it was hell and didn't work for me, the second I stopped taking it it came right back. Then they finally came out with a pill called Harvoni that you took once a day for three months with virtually no side effects. The cost was 1000.00 per pill. I had gotten so sick from the interferon that I had left work and had exhausted my work insurance benefits (which were actually pretty good) and had gone on Mass Health which paid the whole $90,000 bill with no co-pay. I was very lucky.
- Oct 22, 2015
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- I am an affiliate for Ari Cap.
Clam dip is still in beta but appears to boast a higher yum quotient with whole clams.
I like the taste of clams in chowder but to just eat them, it's like chewing rubber bands.
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When we were kids, Dad would take us on a long drive to a secluded beach. Dad, Tom, and I had shovels and gunny sacks. When it was very low tide, we'd go quite a ways out to the sandy area of the beach-- and whenever we saw bubbles, shovel real fast and catch a clam. Before long, Dad's sack was pretty full and our smaller sacks were well, half full. We would get home and Mom would shuck and clean them and make two things-- clam chowder and clam fritters. Both were heavenly. I've never had such delicious clam chowder or clam fritters since.
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I believe that depends upon how they are prepared (cooked). I am sure there are some here that know the procedure?
Caddyshack and a Baby Ruth bar spring to mind. And the Jaws theme.It depends. Was one in the deep end of the pool?
(Sorry, couldn't resist.)
So, here we have an expert on their preparation, I think.
Clam prep and cooking can vary between small clams and larger geoduck and Horseshoe clams. The small ones are great, boiled, in their shell, in a brine, Chardonnay, chopped green onions and garlic sauce. The larger ones, I will bow to the experts...
We'd go clamming very early in the morning, and be home before noon. Mom would have already cut up onions, potatoes, and dice the bacon, then cook the bacon and diced onions together. She would take a large pot put the clams in with two or three cups of water. When I look back at what I wrote, I remembered that I was wrong when I said Mom cleaned and shucked the clams. The clams sat in cold water in a five gallon bucket to allow for sand to be released. First she had to steam them open and gently let the steam cook them. The water became milky from the very lucious juice from the clams, and it was used in the chowder.
Then she'd put in the clams, now cut up and cleaned, diced potatoes, and bacon and onions mix. I believe she used water and not a lot of it because she tried chicken stock and it took away from the flavor of the clams. The chowder was then cooked for half an hour and Mom would make the fritters in the meantime. Just before serving Mom would add a cup and a half of fat free milk and salt and pepper to taste. She would throw a pat of butter on top of each bowl of chowder when served. The combination of ingredients varied, you have to try it out and experiment. You can use canned clams and they also sell clam juice for flavor.
Not long before dinnertime Tom and I were going crazy over the smell in the house. The clam chowder and fritters smelled delicious. Since it was the 60's and Alaska was much more isolated, we'd have a can of fruit cocktail for dessert. As I look back I realize I was very fortunate to grow up here.
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- Oct 22, 2015
- 21,166
- 256,983
- Disclosures
- I am an affiliate for Ari Cap.
Another big problem is that the president who was in from 2000 to 2008 made it illegal for Medicare to bargain with pharmaceutical companies, Medicare has to pay whatever they charge. Medicare buys a LOT of drugs and could easily drive prices down if they were allowed to bargain with them. No one has done (or has been able to) do anything since then to change this law. This is a huge reason why this country can charge $1000.00 per pill and we are all paying for this greed with our taxes. I am surprised more people don't complain about this as it is or should be widely known by now.
D
I assumed that was implied. I was trying to keep from getting banned.Just for a forgotten zipper??Did he forget to retract the appendage as well?
D
Best way to steam a clam? Disrespect its mother.
We'd go clamming very early in the morning, and be home before noon. Mom would have already cut up onions, potatoes, and dice the bacon, then cook the bacon and diced onions together. She would take a large pot put the clams in with two or three cups of water. When I look back at what I wrote, I remembered that I was wrong when I said Mom cleaned and shucked the clams. The clams sat in cold water in a five gallon bucket to allow for sand to be released. First she had to steam them open and gently let the steam cook them. The water became milky from the very lucious juice from the clams, and it was used in the chowder.
Then she'd put in the clams, now cut up and cleaned, diced potatoes, and bacon and onions mix. I believe she used water and not a lot of it because she tried chicken stock and it took away from the flavor of the clams. The chowder was then cooked for half an hour and Mom would make the fritters in the meantime. Just before serving Mom would add a cup and a half of fat free milk and salt and pepper to taste. She would throw a pat of butter on top of each bowl of chowder when served. The combination of ingredients varied, you have to try it out and experiment. You can use canned clams and they also sell clam juice for flavor.
Not long before dinnertime Tom and I were going crazy over the smell in the house. The clam chowder and fritters smelled delicious. Since it was the 60's and Alaska was much more isolated, we'd have a can of fruit cocktail for dessert. As I look back I realize I was very fortunate to grow up here.
Simpler times. Fruit cocktail was not an everyday treat. Here in urban town Texas, in the 60s we had no opportunity to go clamming. But, having dinner together with the family, was the treat, we did not know was short lived. Sorry melancholy, has set in!
I have a major affinity, for fresh seafood. Fortunately, fresh shrimp, redfish, flounder, etc. is easily within a day’s drive. Put on ice, driven back to the grill, stove, or smoker.
While we're on the subject of clams, way back in this thread I described some of the antics of a successful wacky disco/new wave band I played in. The demented genius guitar player was the "creative" force behind the antics. He used to give nicknames to all the members and introduced us as such. The sax player was and will be forever known as "Clams Oreganatto". I was christened "Al Binoe".
Best way to make a hormone, not pay her.
We're 'digging' deep now.
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