Serious Eats - seriouseats.com

at my co-worker's father house in St. Albans, Queens—he was Chines-Jamaican and not only made the nest latkes he also made the best brisket I've ever eaten!

My assistant used to bring me a sandwich from Flushing Chinatown.
Canned corned beef—spread thin like butter on both sides of Chinese white bread. Grilled—corned beef side down. A scrambled egg was added, and it was heavenly. BTW the white bread sold in Chinese/Asian bakeries is so superior to Arnold or PepperidgeFarm. about 1/4 inch thicker slice and much better ingredients.

Besides sloppy reporting--there is also tendency to write a story to fit a preconceived conclusion. Nothing new at the "paper of record."

What a load of crap. This is like a teaser before the commercial on "Live at Five". The lead levels ranged from virtually none to 9.82 micrograms per deciliter. Health officials consider 10 micrograms per deciliter in a child to be the level when "intervention" should occur. That "intervention" level for an adult is 25 micrograms per deciliter.

There is a certain amount of irony here because most commercial meats that are government inspected are probably much more dangerous than venison, for example. Venison is very lean, and free of antibiotics, hormones, and other chemicals. If you choose to eat meat, and are careful with the way it is hunted and processed, wild game is definitely the way to go.

Here is how my Dad made any left-over meat into a sandwich:
Rye bread, butter both sides, salt & pepper, thinly sliced roast pork, (or any leftover cold meat). Mayo was for wimps and mustard was for hot dogs only.