DennisLinkletter

Friday, May 19, 2006 Omega Pigs The New York Times reports on March 27th that a flock of university researchers at Harvard, U. of MO and U. of Pittsburgh Med schools Have created cloned pigs that produce omega-3 fatty acids. Why would one wish to do such a thing? Because it is generally believed that Omega-3s are so good for your heart that consuming them can improve your chances of not dropping dead of heart disease, that is unless other mitigating factors such as never exercising, eating lots of yummy saturated fats and possessing a doomed genetic code don’t get in the way. Omega 3 fatty acids seem to possess anti-inflammatory, anti-arrhythmic (prevent funny heart activity), and thrombogenic (prevent blood clots) powers which combined act as a bodyguard for the heart. Omega 3’s enter our diet primarily through cold, slimy things with scales, that is fish, especially oily, cold-water dwellers like salmon. I believe this may have something to do with the fact that eating fish is generally considered a good thing to do. The good (and obviously very smart) folks who are developing these swine clearly believe that what they are doing is good. Here are some possible reasons: Some people just can’t choke down fish, any fish and it doesn’t seem fair that they should be robbed of their chance to get a grip on the chemical life-saver that is Omega-3. Of course Omega-3s are available in dietary supplements so that’s probably not it. Perhaps they feel that more people would feel good about eating pork if they knew it was good for their heart. Can you imagine doctors prescribing baby back ribs, double cut pork chops and entire butts of smoked hog? Man that would be nice, but why stop there. Here’s why I’m going to be shifting all my food research donation money to help find an Omega-3 producing clonal porcine: maybe, just maybe, this will get us a step closer to producing an Omega-3 baring, low saturated fat, no sugar, zero carb, macrobiotic girl scout cookie. I mean there’s a goal worth supporting. If I could just get everything I need, and none of what I don’t from a tube of thin mints, then all this science would not have been in vain. I’m joking only because the idea of an Omega-3 bearing pig makes me so mad I could snort. I bet if I could get some of these guys on the phone, which I can’t, they would tell me that this could be a break through that would make life-giving Omega-3s available to more people, and without taxing the supplies of the sea life that actually, naturally make the stuff. Well then, maybe, just maybe we should be putting our science behind saving the fish! Maybe then we wouldn’t need Omega-3 producing pigs. If we put all our nutrients into one menu item, then even more kids will head off to college not eating more than about 6 items, which by the way isn’t something I made up. Those people are out there and in a few years they’ll be deciding whether or not you get a home loan. I realize I’m not hip to all the scientific possibilities of these amazing days, but I do have a deep suspicion that putting fish parts, no matter how small, into pigs is…stupid. Besides, if science wanted to do us a favor, it would stick those Omega-3s in French Fries, or as previously stated…Girl Scout cookies.

You called it.. it's yours! Now that was just downright thoughtless of me to post it here and not send you a copy... Actually it was posted @ 1:05am and I was spent.. But you called it, that's yours just after grouting.. Still lots of sprucing to do but I hope that's what you had your heart set on..

think the antiquing looks great.. These need to have the white point corrected.. they were shot with 5pm natural light with a tripod.. But I think the antiquing looks great.. really adds depth..

I like it! I have my new metal master working on it my drunk friend It won't be easy as the burner shaft is not threaded and does not go thru the door at a 90º so a tapered/slanted sleeve will have to be machined. But this is do-able and it will looks more like a Komodo component should.

New Door with US nipple.. How's this for an improvement?

Guru inducer tube.. This is the tube and cap that was sent to me from high temp Fred at Guru. The CNC cut faceplate is always snug and if they get a bit of weld in the way as in David's a bit of filing was necessary.. But they are not loose to the point of needing any silacone or other adhesive to stay put they are snug tight.. Or should be..

I'll be offline tonight as I'm taking the family to Mount Bromo. Location: 7.9S, 113.0E Elevation: 7,639 feet (2,329 m) I'm starting in Surabaya at sea level.. Now that's a drive.. Going to study real volcanic textures As I'm in the high temp business, I can write this off yah?

Thank you for your interest and inquiry... Your welcome.. Thank you for your interest and inquiry, I'll write you back.. Yes, I'm the local distributor both east and west of the Mississippi Simple to knock down and move in 2 pieces... viewtopic.php?t=523

Re: SWEEEEEEEET-ER STILL The grill is sitting on the firebox.. but not much higher than the new charcoal baskets 5" supports.. It feels very solid there..

Pork breast... That must the other white meat... One of the nice things about pork is that you can brine it and add moisture. The final result might have a bit of a ham like quality but at least it's not dry which of course can always be saved with applesauce

Inverted upper used as a very lower Sear grill... I'm going to make the handle a little longer so it's a bit more stable inverted like this... Now that will be hot as hell down there... Use your welding gloves..

Letter Last week I called Don again from HW and he thought I would just post his comments that were sent to me. I asked again for a letter on the HW letterhead and he said he would do one better and have the top guy in the states write it on ANH letterhead scan it and send it to me for framing.. BTW this is what they Emailed me.. I'm going to follow up and make sure I get this up..

Fluid in drip pan? Are you using water in your drip pan to sudo-steam your ribs or is that just a lotta oil? Yup, that bread looks great! Did you Komodo bake it? Would love to see pics of that... I've never baked bread only pizza...

Answers.. I'm in the process of updating my packages that come with the Komodos. There will be lots of nice lil' goodies including a rib rack. I went with the Dark Terra Blue.. The Dark is still menacing and macho considering how pretty it is... I really like the new matt tiles but best to ship/sell them.. I have terra's in stock. One of the benefits of this venture is that I always have the newest, baddest Komodo to cook on That was the second time at 155º. The next day the meat barely had a pink tint but was still reasonably tender and VERY tasty (and spicy).. I'm going to go shopping for one of those round bladed meat slicers.. Time to start eating BBQ samies again..

First cook... You called it.. First cook on this Komodo... One perk.. I always have the newest badest Komodos..

This is the Indonesian version of Prime Rib.. They cut the ribs off.. Go figure.. Rubbed them down one hot one not and bagged them overnight. Put them in with a lil' baby back indirect at 250º with lots of hickory chunks... Pulled them off at 120º and wrapped them in foil and towels.. They were very rare, and I thought great but nobody else wanted to eat it. Put it back on until it hit 155º pulled it out, rested 20 minutes and was great. Everybody still thought it was a bit red (asians don't like rare) but did not think it tasted bloody.. First time I've liked local beef!

Latest version - Komodo Upper Grill Curved fixed legs and curved handles.. Now purrfect?

Upper Grill Of course, we got it all and more! viewtopic.php?t=647 Welcome aboard...

Watery Avocados..

Re: Hello Very, Very Funny! Welcome aboard..

Mounting a switch.. I could have the metal boys make a lil' bracket for the tilting switch back on the hinge. Keep your wires away from the working area.. As I said, I'm actually in the happiness business

Boloognee sandmiches

Well here it is, direct from the forum development team... Whatcha all think? 3/8" diameter folding 5" tall legs Lookin' good or what?

Great spot.. Thanks for framing my OTB so well... Looks great!