How Hypocritical Can They Get?


Hypocrisy: prejudice with a halo.”

Ambrose Bierce


1 food police

Regulars here know I have this thing against the food police, those nosy busy bodies who think they have the right to tell me what I have to eat and who try too bully me into eating what they want me to eat through raising my taxes and banning the food I like.

These self appointed caretakers count calories like a miser counts money.

So today it is with sheer delight I share with you some very interesting information.

 How many different ways can I say, “hypocrisy”?

This comes from the good people over at The Center for Consumer Freedom (CCF).

Food guru, Mark Bittman is always praching to us to eat low fat, low calorie, low salt foods instead of calorie, fat, and salt laden fast food or junk food.

Here’s the rub. In his best selling cookbook, How to Cook Everything, it seems some of his recipes have more fat, calories, and salt than, you guessed it, fast food and junk food!!!!


From CCF:

Using, we decided to calculate the nutrition information for a single serving of the recipes from Bittman’s famous cookbook How to Cook Everything—and then to compare them with similar dishes from Stouffer’s, the makers of the processed freezer meals that Bittman dreads.

Bittman’s Fried Chicken (single serving)
Calories: 470
Total Fat: 18 g.
Sodium: 500 mg.

Stouffer’s Fried Chicken Breast
Calories: 230
Total Fat: 10 g.
Sodium: 930 mg.


Bittman’s Chicken Parmesan
Calories: 433
Total Fat: 25 g.
Sodium: 1,170 mg.

Stouffer’s Chicken Parmesan
Calories: 310
Total Fat: 8 g.
Sodium: 660 mg.


Bittman’s Chicken Fajita (single serving)
Calories: 685
Total Fat: 26 g.
Sodium: 1,285 mg.

Stouffer’s Light Chicken Fajita
Calories: 240
Total Fat: 7 g.
Sodium: 710 mg.


Bittman’s Beef Stir-Fry with Ginger and Onion
Calories: 286
Total Fat: 12 g.
Sodium: 365 mg.

Stouffer’s Oriental Ginger Beef Stir-Fry
Calories: 250
Total Fat: 4 g.
Sodium: 620 mg.


On almost every count, the microwavable meals are healthier than Bittman’s homemade fare. And they often contain substantially fewer calories and fat grams. But what would a head-to-head battle be without a cheeseburger comparison? This is our personal favorite: [emphasis mine]

1 food police 3The Bittman Burger
Calories: 724
Total Fat: 39 g.

McDonald’s Big Mac
Calories: 590
Total Fat: 34 g.

Your eyes aren’t fooling you. Bittman’s burger is less healthy than a Big Mac—the scourge of food cops everywhere.

Featured Recipe    Bacon Stuffed Chicken


If you love bacon as much as I do you will love this recipe.

My cousin gave me this recipe. And as usual this is a very easy dish to make. This is a 5-ingredeint recipe.

Simple but packed with luscious flavor! The long baking time allows the bacon to flavor every ounce of chicken. Color me salivating!

Best of all, this fantastic dish costs less than $3.00 per person.

This is what you will need for 4 people:

NOTE: The recipe serves 4 people. However, I only used 2 chicken breasts. But did use all of the other recipe amounts.

4 skin on, bone in chicken breasts

4 slices of bacon – 1 slice for each breast

1/3 cup softened butter

2 tablespoons Worcestershire sauce

3 tablespoons fresh chives, divided


NOTE: The original recipe did not call for salt and pepper. With the bacon it really does not need salt. But I have tried pepper two ways- 1. pepper flakes, 2. pepper bacon.  It was not bad, but I prefer no pepper. I like the full bacon flavor.

Here is what you do:

Turn oven to 375 degrees F.

Soften the butter in a bowl.


Cut the bacon strips in half.


Snip the washed and dried chives with a scissors. Reserve a tablespoon for garnish of the finished dish. I like to use scissors to do this. Goes faster, and less bruising. I snip them right into a bowl.


With a sharp knife cut two slashes across the length of each piece of chicken.


Press one bacon strip into each slash. Stick a toothpick or two to help maintain shape of chicken while baking.


Add the Worcestershire sauce and chives to the bowl with the butter. Mash the butter with the back of a spoon.

Cream the butter and other ingredients together. Only add 2 tablespoons of chives. Reserve the remainder for garnish.

Not all of the Worcestershire sauce gets incorporated into butter. Don’t worry about that. You will pour it over the chicken before you place in oven.


Using your fingers slather each of chicken breasts with some of the butter mixture. The butter begins to melt when using your fingers. But it is the best and quickest way to get the butter on.



SAFETY NOTE: Use all of the precautions  and sanitizing you would normally use for handling raw chicken on your hands and cooking implements.

Place chicken skin side down in a baking dish. Pour any remaining Worcestershire sauce over the chicken and bake uncovered for 25-30 minutes.



Then turn the chicken skin side up. Bake another 25 – 30 minutes. Do not over cook as the chicken will dry out. You want  moist juicy chicken.


Hot out of the oven. Let the  chicken sit for 10-15 minutes to let the juices redistribute. You may wish to loosely cover with aluminum foil.

When ready to serve sprinkle the reserved chives over the baked chicken.


Serve and wait for the Ohhhs and Ahhhhs!


NOTE: Don’t forget to take the toothpicks out.

Could anything be any easier?

Serve with a salad and a side dish.

Bon appétit!!!


NOTE: Although I only made 2 chicken breasts for myself I figured the cost for 4 people.

4 chicken breasts                           $7.28                         

3 slices of bacon                            $1.32

1/3 cup softened butter                  $0.40

2 tbspn Worcestershire                  $0.30

3 tablespoons fresh chives             $0.79

Total cost = $10.12
Cost per person = $2.53

Quote of the Day

The devil loves nothing better than the intolerance of reformers. 

James Russell Lowell


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7 comments to How Hypocritical Can They Get?

  • I’m as guilty as Bittman but you’ll never hear me preaching like the food police. Everything in moderation.

    I love, love, love your cousin’s chicken recipe! I wish we could get American style bacon here. Ours is really thick and isn’t very fatty. Sometimes we can get what’s called “streaky bacon” but it’s still really thick. I think I miss bacon most. 🙂

    • Roberta

      Exactly. It is one thing to think or believe something. There is nothing wrong with education. And no one is suggesting folks eat fast food everyday. But it is an option for busy folk or those who don’t like to cook. But get off the high horse and cease the authoritarian laws.

      Wish I could help you with the bacon, hon. 🙂

  • I’m nooooo fan of the food police, but just FYI: Center for Consumer Freedom is a Rick Berman gig. Berman is one of the most corrupt and dishonest corporate astroturfers there is, and I trust anything he posts as far as I can spit a Buick. CREW has a website devoted to him,

  • Well said Roberta and a good example of hypocrisy.

    In Southern Africa we did not have wild turkeys, our most prolific wild game birds were guinea fowl, somewhat bigger than the domesticated varieties I have seen in Canada. When roasted they were invariably dry, a common method of improving them was to insert bacon into cuts in the bird before roasting.

    • Roberta

      Thank you, Peter. I learned something new today. Never knew guinea birds were food, let alone dry. Wonder where my cousin came up with idea. Probably out of some long out of print cookbook.

  • Bwaaaa-haaaa! I cannot stand the food police or the people who give us brand spanking new nutrition advice every single day. Fats are not the enemy. Well, some fats aren’t good for us but the truth is it is not fat making us fat. Now I have to stop before I launch into a big lecture!