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Chris Matthews reminds me of a character Phil Hendrie would do on his radio show. Just act over the top bizarre and arrogant and bait listeners to call up and argue with you. He's just gotten phony and you can tell he doesn't give a damn about actually trying to have a show with integrity or even honesty. And he's the best of MSNBC's sorry lot.
Standards comes from the following agencies/departments...
Federal, Military, EPA, USDA, Health & Human Services, American Association of Cereal Chemists, Americal Oil Chemist Society, ASTM, Association of Official Analytical Chemists, and Nat'l Academy of Sciences.
Some of the regulations...
3.2.5.2 Nuts, pecans, shelled. Shelled pecan pieces shall be of the small piece size classification, shall be of a light color, and shall be U.S. Grade No. 1 Pieces of the U.S. Standards for Grades of Shelled Pecans. A minimum of 90 percent, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 2 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled pecans shall be coated with an approved food grade antioxidant and shall be of the latest season's crop.
3.3.2 Brownie preparation. (NOTE: The contractor is not required to follow the exact procedure shown below provided that the brownies conform to all finished product requirements in 3.4.)
a. Whip eggs in large bowl on high speed until light and fluffy.
b. Combine sugars, cocoa, salt, and leavening; add to beaten eggs, and whip on high speed until thick.
c. Add shortening slowly while mixing on low speed.
d. Scrape bowl and whip on high speed until thick.
e. Mix flour, nuts, and flavors together and fold into batter; mix until uniform.
f. Pour batter into pan at a rate that will yield uncoated brownies which, when cut such as to meet the dimension requirements specified in 3.4f, will weigh approximately 35 grams each. (Experimentally, a panning rate of 14 to 16 grams per square inch was used.)
g. Bake at 350F until done (30 to 45 minutes).
3.4 Finished product requirements (brownies and oatmeal cookies). The finished product shall comply with the following requirements, as applicable:
a. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.
b. There shall be no foreign odor or flavor such as, but not limited to, burnt, scorched, stale, sour, rancid, musty, or moldy.
c. There shall be no color foreign to the product.
d. Chocolate coating shall completely cover the product.
e. Product shall not be broken or crushed.
f. The dimensions of the coated brownie shall not exceed 3-1/2 inches by 2-1/2 inches by 5/8 inch.
g. The weight of the coated brownie shall be not less than 46 grams.
h. The texture of the brownie shall be firm but not hard.
i. The rectangular shaped coated oatmeal cookie shall not exceed 3-1/2 by 2-1/2 inches and shall not exceed 7/16 inch thickness.
j. The interior of the coated oatmeal cookie shall be crisp and have the characteristic flavor of oatmeal.
k. The weight of the coated oatmeal cookie shall be not less than 43 grams.
l. The chocolate coating shall be free from cracks, chips or rough spots.
And we wonder why it takes 2000+ pages to change health care... sheesh.
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