Start Smoking Now!
Author: Mike Singh
Remember the Marlboro guy? You don't see those sorts of ads promoting tobacco products on TV anymore. Back in the day, it used to be cool to smoke. Today we know, more than ever, the many health problems that are associated with smoking a tobacco product. It is finally being seen as a bad habit, perhaps a socially unacceptable one by a few. But, why do so many people start smoking then? Each year millions of people will light their first cigarette. Will it be you this year?
Why We Smoke
Fitting in- In many schools, smoking is a large problem. Yes, it is still peer pressure that forces many teens to light up. Whether caused by the bully or the "come on, are you cool or not?" routine, smoking still happens quite a bit in those younger years. The best way to prevent your child from smoking is to talk to them about what it is, what it does to them, and the need to avoid it in the first place.
The partner does it- This is another large reason why people begin smoking in their young adult years. As they begin to date and hang around a group of people, they may just learn to smoke. Even if the non-smoking partner is never asked to take a smoke, it often happens that he/she gives it a try. At other times, people start it because it's easier to make conversation at bars or clubs.
Stress relief- Many people know that those who are smoking are relieving stress through it. So, if your life gets overloaded with anxiety and worry, maybe smoking a pack will help you to deal with it. Atleast that's how many individuals start smoking. Like other addictions, these feelings simply serve as a short-term escape from reality.
All of these reasons to start smoking do not have any real merit. After all, who really believes that it is cool to have tobacco yellow teeth? Nevertheless, thousands of people make the decision to start, pressured or not each day. Will you be one of them? You may want to realize, too, that if you never do start to smoke, you'll never have to fight the battle of quitting, a task that is harder than most problems of our daily life.
Article Source: http://www.articlesbase.com/quit-smoking-articles/start-smoking-now-9217.html
About the Author
Mike Singh is the publisher of http://www.my-stop-smoking-zone.com/ On his website he provides articles about tips on stopping smoking and side affects of zyban.
[TEMPLATE]cannibis[/TEMPLATE]
Smoking a Ribeye?
I’ve been smoking meats for about 4 years now, but I’ve really only done whole chickens, wings, pork shoulders and tenderloins. This will be my first time trying a piece of beef. I have a 6 and a half pound ribeye and I’m planning on smoking it and then sliceing and putting it in a crock pot with au jus. Any tips, suggestions, or better ideas?
Just keeping it warm in the Crock Pot, not cooking it. Smoking it! It’s summer, no ovens for me.
Good day,
darling you have Prime ribb—don’t screw it up by putting in a crock pot…you want to keep it whole, roll it in crushed pepper
and garlic, and put it in preheated oven and cook until desired temp…start it at 425 for about 20m then cut down to
350 and test temp 2hr 120 in center, pull out and let set 15-20 mins…happy munching
smoking a small pork shoulder?
I am going to smoke a pork shoulder but i don’t have much time. If i cut a 6 lb shoulder would the time be cut in half as well, and would it give it enough time for everything to devolve and be pull able.
well to smoke it at 225-250, you will need about 9 hours(1-1and a half hours per pound) for a 6 pounder.I just smoked one yesterday,also 6 lbs and it took me 9 hours to get to 190-200f. if u dont have time you can butterfly and grill it for 40minutes to an hour over medium heat or one and a half for indirect heat.goodluck.checkout these links for help.
http://www.thesmokering.com/forum/index.php
http://www.smokingmeatforums.com/forums/index.php?s=5d0dc6f89a92ef3c0d04532aff5f842e
amazingribs.com
good luck.
if you see this gime me the star! lol?
Spam is a canned precooked meat product made by the Hormel Foods Corporation. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite to help keep its color. Spam’s gelatinous glaze, or aspic, forms from the cooling of meat stock.[1] The product has become part of many jokes and urban legends about mystery meat, which has made it part of pop culture and folklore.
Varieties of Spam vary by region and include Spam Classic, Spam Hot & Spicy, Spam Less Sodium, Spam Lite, Spam Oven Roasted Turkey, Hickory Smoked, and Spam Spread.[2]
Spam sold in North America, South America, and Australia is produced in Austin, Minnesota, (also known as Spam Town USA) and in Fremont, Nebraska. Spam for the UK market is produced in Denmark by Tulip under license from Hormel.[3] Spam is also made in the Philippines and in South Korea.[4] In 2007, the seven billionth can of Spam was sold.[5]
Contents [hide]
1 Name origin
2 Nutritional data
3 Varieties
4 International usage
4.1 United States and territories
4.2 Europe
4.3 Asia
5 Spam celebrations
6 Cultural references
6.1 Monty Python sketch
6.2 Internet spam
7 Trivia
8 See also
9 References
10 External links
[edit]Name origin
Introduced on July 5, 1937, the name “Spam” was chosen when the product, whose original name was far less memorable (Hormel Spiced Ham), began to lose market share. The name was chosen from multiple entries in a naming contest. A Hormel official once stated that the original meaning of the name “Spam” was “Shoulder of Pork and Ham”.[6] According to writer Marguerite Patten in Spam – The Cookbook, the name was suggested by Kenneth Daigneau, an actor and the brother of a Hormel vice president, who was given a $100 prize for creating the name.[7] At one time, the official explanation was that the name was a portmanteau of “Spiced Ham”. According to the British documentary-reality show “1940′s House”, when SPAM was offered by the United States to those affected by World War II in the UK, SPAM stood for Specially Processed American Meats.
Many jocular backronyms have been devised, such as “Something Posing As Meat”, “Specially Processed Artificial Meat”, “Stuff, Pork and Ham”, “Spare Parts Animal Meat” and “Special Product of Austin Minnesota”.[8]
According to Hormel’s trademark guidelines, Spam should be spelled with all capital letters and treated as an adjective, as in the phrase “SPAM luncheon meat”.
[edit]Nutritional data
Spam is typically sold in cans with a net weight of 340 grams (12 ounces). A 56 gram (2 ounce) serving of original Spam provides seven grams of protein, two grams of carbohydrates, 15 grams of fat (23% US Daily Value) including 6 grams of saturated fat (28% U.S. Daily Value), and 170 calories. A serving also contains nearly a third of the recommended daily intake of sodium (salt). A 56 gram serving of Spam contains 767 mg of sodium, equivalent to approximately 2 grams of salt, indicating about 3.6% of Spam’s mass is salt. Spam provides very little in terms of vitamins and minerals (0% vitamin A, 1% vitamin C , 1% calcium, 3% iron). It has been listed as a food that is a poor choice for weight loss and optimum health and as a food that “is high in saturated fat and sodium”.[9]
[edit]Varieties
There are several different flavors of Spam, including:[10]
Spam Classic — original flavor
Spam Hot & Spicy — with tabasco flavor
Spam Less Sodium — “25% less sodium”
Spam Lite — “33% less calories and 50% less fat”
Spam Oven Roasted Turkey
Spam Hickory Smoke flavor
Spam Spread — “if you’re a spreader, not a slicer … just like Spam Classic, but in a spreadable form”
Spam with Bacon
Spam with Cheese
Spam Garlic
Spam Golden Honey Grail — a limited-release special flavor made in honor of Monty Python’s SPAMALOT Broadway musical
Spam Mild
In addition to flavor, some of the tins come in smaller sizes than normal, many consumers, however, consider this to be beneficial. A more popular option is the 7 oz (200g) size can. Recently, “Spam Singles” have been produced: a single sandwich-sized slice of Spam (Classic or Lite), wrapped in plastic instead of a metal container.
[edit]International usage
Spam has now moved into the Internet where it creates excessive amounts of advertising and trouble for the common PC. It can flood a PC to the point of freezing thereby reducing the amount of metal used to “can” the product.
” * ” <========={{{{{{- There’s your star.
Where did SPAM’s name originate from?
Spam is a canned precooked meat product made by the Hormel Foods Corporation. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite to help keep its color. Spam’s gelatinous glaze, or aspic, forms from the cooling of meat stock.[1] The product has become part of many jokes and urban legends about mystery meat, which has made it part of pop culture and folklore.
Varieties of Spam vary by region and include Spam Classic, Spam Hot & Spicy, Spam Less Sodium, Spam Lite, Spam Oven Roasted Turkey, Hickory Smoked, and Spam Spread.[2]
Spam sold in North America, South America, and Australia is produced in Austin, Minnesota, (also known as Spam Town USA) and in Fremont, Nebraska. Spam for the UK market is produced in Denmark by Tulip under license from Hormel.[3] Spam is also made in the Philippines and in South Korea.[4] In 2007, the seven billionth can of Spam was sold.[5]
Name origin
Introduced on July 5, 1937, the name “Spam” was chosen when the product, whose original name was far less memorable (Hormel Spiced Ham), began to lose market share. The name was chosen from multiple entries in a naming contest. A Hormel official once stated that the original meaning of the name “Spam” was “Shoulder of Pork and Ham”.[6] According to writer Marguerite Patten in Spam – The Cookbook, the name was suggested by Kenneth Daigneau, an actor and the brother of a Hormel vice president, who was given a $100 prize for creating the name.[7] At one time, the official explanation was that the name was a portmanteau of “Spiced Ham”. According to the British documentary-reality show “1940′s House”, when SPAM was offered by the United States to those affected by World War II in the UK, SPAM stood for Specially Processed American Meats.
Many jocular backronyms have been devised, such as “Something Posing As Meat”, “Specially Processed Artificial Meat”, “Stuff, Pork and Ham”, “Spare Parts Animal Meat” and “Special Product of Austin Minnesota”.[8]
According to Hormel’s trademark guidelines, Spam should be spelled with all capital letters and treated as an adjective, as in the phrase “SPAM luncheon meat”.
[edit] Nutritional data
Spam is typically sold in cans with a net weight of 340 grams (12 ounces). A 56 gram (2 ounce) serving of original Spam provides seven grams of protein, two grams of carbohydrates, 15 grams of fat (23% US Daily Value) including 6 grams of saturated fat (28% U.S. Daily Value), and 170 calories. A serving also contains nearly a third of the recommended daily intake of sodium (salt). A 56 gram serving of Spam contains 767 mg of sodium, equivalent to approximately 2 grams of salt, indicating about 3.6% of Spam’s mass is salt. Spam provides very little in terms of vitamins and minerals (0% vitamin A, 1% vitamin C , 1% calcium, 3% iron). It has been listed as a food that is a poor choice for weight loss and optimum health and as a food that “is high in saturated fat and sodium”.[9]
[edit] Varieties
There are several different flavors of Spam, including:[10]
Spam Classic – original flavor
Spam Hot & Spicy – with tabasco flavor
Spam Less Sodium – “25% less sodium”
Spam Lite – “33% less calories and 50% less fat”
Spam Oven Roasted Turkey
Spam Hickory Smoke flavor
Spam Spread – “if you’re a spreader, not a slicer … just like Spam Classic, but in a spreadable form”
Spam with Bacon
Spam with Cheese
Spam Garlic
Spam Golden Honey Grail – a limited-release special flavor made in honor of Monty Python’s SPAMALOT Broadway musical
Spam Mild
In addition to flavor, some of the tins come in smaller sizes than normal, many consumers, however, consider this to be beneficial. A more popular option is the 7 oz (200g) size can. Recently, “Spam Singles” have been produced: a single sandwich-sized slice of Spam (Classic or Lite), wrapped in plastic instead of a metal container.
International usage
Spam advertisement on back cover of Time magazine on May 14, 1945.As of 2003, Spam is sold in 41 countries worldwide.
[edit] United States and territories
In the United States, Spam is quite popular, but is sometimes associated with economic hardship, due to its relatively low cost.[11]
The residents of the state of Hawaii and the territories of Guam and the Commonwealth of the Northern Mariana Islands (CNMI) consume the most Spam per capita in the United States. On average, each person on Guam consumes 16 tins of Spam each year and the numbers at least equal this in the CNMI. Guam, Hawaii, and Saipan, the CNMI’s principal island, have the only McDonald’s restaurants that feature Spam on the menu. Burger King, in Hawaii, began serving Spam in 2007 on its menu to compete with