This is unbearable:

Article from infowars.com

Kurt Nimmo
Infowars
November 12, 2009

The foundation liberals have finally done it. They have managed to get Lou Dobbs removed from CNN. On November 11, Dobbs announced his resignation, effective immediately.

Dobbs is a gentleman, so he didn’t mention the gunfire directed at his home — the sort of thing you’d expect in a thugocracy like Mexico, not the United States — and he didn’t mention the concerted effort spearheaded by Presente, the National Council of La Raza, and other pro-illegal immigration groups to get him thrown off the air. Media Matters, MoveOn.org, and the Southern Poverty Law Center have consistently agitated to have Dobbs removed.

Soros and the left-cover side of the global elite have realized a victory. Dobbs kept hammering on the broken border and this irritated the elite who want open and unchecked borders in order to drive down wages and destroy the living standards of middle class Americans. Dobbs was a roadblock in the elite’s plan to turn the planet into a unified slave labor plantation.

Lou Dobbs has few options. He may retire. Or he may go over to Fox News. But that is not much of an option. Fox News is part of the controlled opposition. Rupbert Mordoch is a one-world minion who supported the political campaign of Hillary Clinton. Fox programs push the global warming agenda.

Fox News is the flipside supposedly in opposition to the “liberal bias” of CNN and MSNBC. Fox’s talking heads and newscasters — with the notable exception of Andrew Napolitano — are neocons masquerading as conservatives. Fox News operatives like Glenn Beck are tasked with destroying Libertarian and constituionalist elements in the Republican Party. Fox News is an integral part of the false right-left paradigm that controls opposition and renders it ineffective.

Napolitano operates from the basement of Fox News. On occasion he sits in for master disinfo agent Beck. His show is broadcast over the internet and is not in Fox’s television line-up. Is it possible Fox will do the same to Dobbs? We’ll see.

Here is the statement Dobbs made on his last show on CNN:

Tonight I want to turn to a personal note, if I may, and address a matter that has raised some curiosity. This will be my last broadcast here on CNN, where I’ve worked for most of the past 30 years, and where I have many friends and colleagues whom I admire deeply and respect greatly.

I’m the last of the original anchors here on CNN and I’m proud to have had the privilege to helping to build the world’s first news network. I’m grateful for the many opportunities that CNN has given me over the many years. I’ve tried to reciprocate with a full measure of my ability.

Over the past six months it’s become increasingly clear that strong winds of change have begun buffeting this country and affecting all of us. And some leaders in media, and in politics and business have been urging me to go beyond the role at CNN and to engage in constructive problem solving as well as to contribute positively to the great understanding of the issues of our day and to continue to do so in the most honest and direct language possible.

I’ve talked extensively with Jonathan Klein. John’s the president of CNN, and as a result of those talks, John and I have agreed to a release from my contract that will enable me to pursue new opportunities. At this point, I’m considering a number of options, and directions, and I assure you, I will let you know when I set my course.

I truly believe that the major issues of our time include — the growth of our middle-class, the creation of more jobs, health care, immigration policy, the environment, climate change, and our military involvement, of course, in Afghanistan and Iraq.

But each of those issues is, in my opinion, informed by our capacity to demonstrate strong resilience of our now weakened capitalist economy and demonstrate the political will to overcome the lack of true representation in Washington, D.C.

I believe these to be profoundly, critically important issues, and I will continue to strive to deal honestly and straightforwardly with those issues in the future. Unfortunately, these issues are now defined in the public arena by partisanship and ideology rather than by rigorous, empirical thought and forthright analysis and discussion.

I’ll be working diligently to change that as best I can. And as for the important work of restoring inspiration to our great free society and our market economy, I will strive as well to be a leader in that national conversation.

It’s been my great honor to work with each and every person at this wonderful network. I will be eternally grateful to CNN, to Ted Turner, and to all of my colleagues and friends and, of course, to you at home.

I thank you, and may God bless you.

via Thought Police Drive Lou Dobbs Off CNN.

I think I may do this for Thanksgiving this year…

Compliments of the folks at Smoking-Meat

How to Smoke a Ham

November 12, 2009 Smoking Meat Newsletter

Hello friends.. what an exciting month! We have split the November edition of the newsletter up into two mega letters containing everything you ever wanted to know about smoking a turkey and smoking a ham.

Last week we talked about turkey and this week.. you guessed it! We are going to discuss the smoking of ham in great detail and how to create this amazing morsel of meat that you will not be able to believe.

I don’t want to keep you waiting so let’s get started!

Oh, by the way, if you missed last months newsletter you can read it here.

How to Smoke a Ham

Purchasing the Ham

When I went to my local market to find a ham I noticed that there was a lot of variety to pick from. I opted to walk on by the water and ham product and pay just a tad more for a real ham that was not 1/3 water weight.

Just a note: anytime a meat has the word “product” after it, be very aware that you do NOT know what you are buying.

I selected an already cooked bone-in, spiral sliced ham of about 10 pounds in weight.

Keeping the Ham Fresh

To keep a ham fresh just place it in the fridge until you are ready to smoke it. Take note of the “use by” date which is usually a good while off and be sure to use it way before then.

Preparing the Ham for Smoking

Unfortunately, there is no complexity to this, you simply remove it from the package and set it aside.

Adding some Extra Flavor

You have to try this.. squeeze some prepared yellow mustard (ballpark mustard) all over the ham. Be generous with it.

Pour about 3/4 cup of my rib rub on the top of the ham and use your bare hands to massage the rub/mustard paste onto the ham.

If you need more mustard or rub feel free to use more..

Be sure to coat the flat side of the ham as well.

Getting the Smoker Ready

In my video I used the Brinkmann Smoke n’ Pro horizontal smoker with a side firebox but you can easily use a vertical water smoker or even a gas or electric smoker.

My smoker will work great with straight wood or with a mixture of charcoal and wood. I opted to use 2 Weber chimneys of lump charcoal and a 3″ x 6″ piece of oak on the top for some good smoking action.

This combination brought the temperature up to about 230 degrees which was what I wanted to maintain.

Smoking the Ham

Place the ham directly on the grate with the flat side down. I recommend placing it about 2/3 of the way away from the firebox end to prevent any risk of the sugar in the rub burning from direct blasts of heat coming in from the firebox.

This is a problem with these type of smokers and it requires modifications to prevent this.

My heat lasted for about 1.5 hours at which time I had to add 3/4 chimney of lump charcoal to the firebox to maintain my target temperature.

I added another 3″ x 6″ piece of oak when the smoke stopped throughout the entire process. I ended up using 3 pieces during the 3 hour session.

Adding some Extra Zest

At the 2-1/2 hour mark, mix up a batch of my barbecue sauce and brush it on the ham liberally. For the next 30 minutes the sauce will carmelize a little on the outside of the ham and add even more flavor to an already deliciously smoked piece of meat.

If you want something really special you can make the outside look absolutely divine by adding about 1/4 cup of honey to 1/3 cup of the sauce. This will give the ham great flavor and make it super shiny on the outside i.e. it will look like it belongs on a magazine cover.

What if the Rub Tries to Burn?

This means the temperature of the smoker is too high.. try to lower the temperature of the smoker or move the ham even further from the firebox.

When is it Done?

The ham is already cooked so you do not have to reach a particular “done” temperature. In reality you only have to reach a good eating temperature. This is why it is best to keep the smoker temperature low so that the ham can get at least 3 hours of smoke without raising the internal temperature beyond about 160 degrees.

I normally do not monitor the temperature. I have found that 3 hours at 225-230 creates a great ham and I don’t mess with what works.

How to Serve it?

This is entirely up to you however, I like to place the finished ham right on the table sitting on it’s side. this allows everyone to tear off a slice for themselves and looks really cool sitting there whole rather than in slices on a platter.

My Famous Rib Rub Recipe and BBQ Sauce Recipe

Folks.. I never stop amazing myself at how good my rib rub is on various kinds of meat.

In preparing for this newsletter, I purchased a spiral sliced ham and rubbed it real good with mustard and generous portions of my very own rib rub. The only think I could say when I took that first bite was Oh my GOD! I probably said that about 5 times before I could regain enough composure to say something halfway intelligent;-)

I was blown away by the flavor AGAIN! I thought to myself, “I sure hope everyone can try this.. it is too good to go through life never having experienced this!”

I am not being dramatic.. just try it and you will join the ranks of those who know if I’m lying then I’m dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few testimonies from other folks who took the plunge and are proud of it. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.

via How to Smoke a Ham – Super Easy and Delicious.

The 11th Hour: The Date Behind Veterans Day

by Claudine Zap

While most know that Veterans Day honors those who have served in the military, the meaning behind its exact date (November 11) may not be so familiar. Here’s the backstory:

Back in 1918, in the 11th hour of the 11th day of the 11th month, a stop to hostilities was declared, ending World War I. An armistice to cease the fighting on the Western Front was signed by the Allied powers and Germany.

President Woodrow Wilson immediately proclaimed the day “Armistice Day,” kicking off the annual commemoration on November 11. But over the years, with veterans returning from World War II and the Korean War, Armistice Day became Veterans Day — a day reserved to honor veterans returning from all wars. But 11/11 still represented the end of the Great War in the public’s mind, and the date stuck.

In 1921, unidentified dead from the war were buried in Arlington National Cemetery in Washington, D.C., Westminster Abbey in London, and the Arc de Triomphe in Paris. The tradition to honor those killed in the war but never identified continues every year in the U.S. The ceremony is held at 11 a.m. at the Tomb of the Unknown Soldier at Arlington National Cemetery.

Congress designated Veterans Day as a legal holiday in 1938, and since then, most Americans have come to know it as a day for store sales and parades. Yahoo! Searches on the holiday have already surged on the Web. People want to know “veterans day history,” “veterans day closings,” veterans day sales,” and “veterans day free meals.”

via The Buzz Log – The 11th Hour: The Date Behind Veterans Day – Yahoo! Buzz.