I assume that you all know what real or genuine means so I will bypass giving definitions and examples of what real or genuine means and get right to the heart of my point.
I have often times said that we Black Americans are not a real people. So, what makes a people a real?
To be a real people three things must be satisfied and these are the three things. (A) Said people must have a prophet of their own from their race. (B) Said people must have their own religion and (C) said people must have their own country. If any one of these things is missing then the people are not real people, they are phony people.
Having a prophet of our own means that we Black Americans have a direct link to God. Likewise, the Children of Israel having Moses meant that the Children of Israel were directly link to God am I right.
Since Black Americans claims the Jewish Prophet Jesus and the Arabian Prophet Mohammed Black Americans have a direct link to the Jewish people for those that are Christians and for those that are Muslims they have a direct link to the Arabian people, but not to God. Am I making sense? So, it is very important to have and claim the right prophet.
Secondly, a real people must have a religion and how a people gets their religion is through their prophet giving them their own religion. No people gave the Jewish people their religion and no people gave the Arabian people their Islamic religion am I right. Without your own religion you can not sincerely worship and thank God for anything. When you have other people’s religions you are not worshiping or thanking God for anything you are actually worshiping and thanking those other people whose religion you have.
Black American Christians are really worshiping the Jewish people by claiming the Jewish Prophet Jesus and the same thing goes for the ignorant Black American Muslims, they are worshiping the Arabian people by claim Prophet Mohammed and the Islamic religion. Am I making sense?
Lastly, the third thing is having a place in the sun by having our own country.
So, it is very easy to see that Black Americans are a phony people and have been for the past 500 years am I right. Not only are we Black Americans phony, but we are stupid and ignorant at the moment all because we don’t to have our own prophet, our own religion and our own country. Indeed we are a stupid people.
My husband and I just returned from a wonderful weekend trip to Jeffersonville, NY. The owners of the B&B where we stayed gave us some duck eggs from their farm. Is there a fabulous way to prepare them that is different from chicken eggs?
Best, Amees
(To All Good Questions) Compared to chicken eggs, the yolks of duck eggs have more fat and the whites more protein. Duck eggs are more fragile in composition, so more care should be taken when cooking. You can cook duck eggs as you would regular chicken eggs (scrambled, fried, boiled, etc.) but there are some other traditional ways of preparing them that might be interesting to try.
According to Seasonal Chef, Chinese cuisine, in particular, pays close attention to Duck Eggs. "Tea eggs," for example, ask you to simmer the duck eggs for 8 or 10 minutes until hard-boiled, then carefully crack the shell without peeling it off and simmer them in tea for an hour. The result is a beautiful hard-cooked egg with a spider web design on the exterior.
You can play with the simmering solution further: try about a quart of water, one-half cup soy sauce, a tablespoon of honey, a piece of tangerine peel, a leek stalk, a couple of cloves of garlic and a pinch of salt for 2 hours.
If you really want to get adventurous, try Thousand Year Old Eggs, which preserves the eggs in a few ingredients you might not immediately find in your kitchen.
Of course, you can't go wrong by hard-cooking a duck egg and sprinkling it with some fleur-de-sel. Place them in a pot, cover them with cold water, and bring to a boil over high heat. Once boiling, immediately remove the pot from the heat and let stand 12 minutes for large eggs. (A minute less for medium eggs.) Drain the eggs and shake the pan vigorously to crack the shells; this lets them cool faster and prevents overcooking. Cover with cold water and allow to cool. Once cool, you can peel them, slice them in halves or wedges, and sprinkle with a tasting salt such as fleur-de-sel. If you don't eat them immediately, store them in a bowl in the refrigerator, covered with water.
Wednesday, January 23rd 2013 at 10:33AM
DAVID JOHNSON
I hear tell Moses was fond of duck eggs.
Wednesday, January 23rd 2013 at 10:38AM
Steve Williams
how do you like that.... duck eggs...
you know for the Inaguration luncheon of our Commander In Chief, they had Bison... I wander if that has that (game/wild) taste....
I heard Ostrich Eggs were excellent....!!!
Wednesday, January 23rd 2013 at 10:40AM
Cynthia Merrill Artis
are you sure it was duck eggs or dove eggs?? oh wait ... that mighta been Noah... He had a thing for those doves....
Wednesday, January 23rd 2013 at 10:41AM
Cynthia Merrill Artis
Bison is lean but not gamey. We used to be able to get in Denver. I think Moses developed a taste for ducks when he was floating around in that basket.
Wednesday, January 23rd 2013 at 10:51AM
Steve Williams
1 lb boneless pork tenderloin (approximate) salt and pepper dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture) Directions:
1 NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven. 2 NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe. 3 Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast. 4 Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven. 5 Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5-10 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist. 6 NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees. 7 According to Sara Moulton on FoodTV, botulism is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier). If the center of the meat is not a little pink, it is overcooked! 8 VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
