Tag Archives: Texas

The new Covid variant and other pandemic news

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Remember when Boris Johnson promised Britain a world-beating Covid test system? Or a world-beating something else. It doesn’t matter what it was going to be exactly. What matters is that we were going to beat the world, so take that, world. Well, we seem to have developed a world-beating new strain of Covid. Yay us! It may spread more rapidly than the old ones. Tell me we’re not the envy of the world. Mind you, it also may not transmit more rapidly. That’s still up for grabs. The scientists say they have moderate certainty that it does. But the mutations affect a part of the virus that’s likely to matter. In the lab, it looks like it might set that world-beating speed record.  Notice the multiple wiggle-words there: may, moderate certainty, likely, might. Scientists don’t like to commit themselves in the absence of evidence, bless their white-coated hearts. It’s not time to panic until they finish working on this. What it is is time to be cautious.

Irrelevant photo: heather

What’s known is that the new strain is out-performing other versions of the virus in the southeast of the country. That’s where the world-beating business comes in. Go, Virus! But viruses get lucky sometimes. They’re in the right place at the right time, and it makes them look like champions, but only because they’ve latched onto a set of humans who are particularly helpful. So we don’t know yet if what’s happening is due to the virus or to human behavior.  In the meantime, the sensible thing to do is assume we’ve got a world-beater on our hands and go into deeper lockdown. Which we’re doing, sort of. As of Sunday, the southeast of the country went into lockdown, with socializing limited to Christmas day. I’m simplifying. If you need the details, you either have them already or need to get your news from some sensible source. As I remind myself often when I see some bit of important news that I just can’t wedge in here, I am not a newspaper, I just play one on the internet. So: deeper local lockdown except for Christmas day, and Christmas day, fortunately, is safe: The virus does its celebrating on Christmas eve and it’s too hung over to spread on Christmas day. The lockdown was announced some hours before it took effect, which set off a scramble to get out of London, bequeathing us pictures and videos of socially undistanced trains headed over the river and through the woods to grandmother’s house, bearing tidings of comfort and infection.  I do love a holiday. There’s no evidence that the new strain is more deadly and no indication that the current vaccines won’t work against it, so it’s not time to panic completely. The dangers are that (a) it may spread more rapidly and (b) it may continue to mutate, requiring the vaccines to be tweaked regularly, the way flu vaccines are every year.  But we’re not there yet.  Again, don’t panic. There’s always time to do that later.

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In the meantime, although it has nothing to do with Covid (except to complicate a bad situation), Santa’s bringing us Brexit, with or without a deal on January 1. The negotiators are still meeting and they’ve got to be sick of hearing each other’s voices by now. A couple of days ago, trucks were backed up for five miles in Kent, trying to reach the Eurotunnel, with similar lines on the other side. And that was not just before Brexit but before France halted freight from Britain in response to the Covid variant.  Covid news snippets  from the rest of the world In a survey, 71% of the US public said they’d either definitely or probably get a Covid vaccine. That’s up from 63% in September. And Covid is now the leading cause of death in the US–equal to fifteen daily plane crashes, with each one carrying 150 people.  Those two statistics might actually be related. But the second one doesn’t include excess deaths–the people who don’t get counted because of reporting delays, miscodings, and non-Covid deaths that are caused by the pandemic’s disruptions. Add those in and the numbers could be as much as 20% higher.

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Latvia has introduced an automatic Covid testing booth. It eliminates the risk to medical workers who’d otherwise have to test people. A robot arm hands you your vial, you give it your sample, and it gets back to you within 24 hours. I don’t think I ever used the word vial as much as I have this year.

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A small US study says schools aren’t necessarily a big factor in the spread of Covid, but the small print is says that this depends on everyone wearing masks and keeping six feet apart, and on testing anyone who’s been in contact with anyone who might be infected. That would allow a school to stay open unless there’s an outbreak. So yes, do read the small print.

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A French study says that socializing, eating out, and going to bars and gyms seem to be more dangerous activities than using public transportation or shopping.  That’s not absolute proof. All they can say is the statistically they’re associated with a greater risk. No one can spot the moment when the virus jumps from one person to the next. Still, it’s worth knowing.

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A story on Covid and holiday events in Fredericksburg, Texas, included the following quote: “Everyone knows Covid is a risk, but if I want to go lick the handrails at the hospital, that is my God-given right.” If someone could send me the relevant passage from the Bible, I’d be grateful. Not because I run my life by what it says in there, but I really would love to know.

Serving Texas hamburgers in Cornwall, part 2: the definitive recipe

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I already told you that the only ingredient in a Texas hamburger is beef, and that’s true but I may have oversimplified things. So I’m going to give you the full, formal recipe. Don’t leave here without it.

Before we get down to business, though, I need to explain that the difference between a Texas hamburger and any other kind of American hamburger.

Cornwall; Madron Holy Well

Screamingly irrelevant photo: Tree at Madron Holy Well, near Penzance. The tradition of tying cloth to the tree goes back to pre-Christian times, when it was believed to cure illness. Exactly why people do it today is anyone’s guess. Maybe to cure an illness; maybe to brush shoulders with something ancient or add their bit of cloth to something compelling. I was tempted, because it is compelling, even though I don’t believe it can cure and wasn’t sick to begin with.

People don’t notice regional differences in countries that aren’t theirs, but if you live there, they matter. A California burger comes with lettuce and tomato, and if you live in California it’s just called a hamburger. It’s the rest of the country that calls it a California burger. And a Texas burger? It has one ingredient no one else can match and it has its own cooking method.

The ingredient is attitude. A Texas hamburger has it, and much as I love other parts of the country we just can’t rival Texas for its outright and usually charming bullshit. Without the good ol’ Texas bullshit, what you have is a plain ol’ American hamburger. That’s not bad, but it isn’t from Texas.

If you’re not from Texas can you do Texas bullshit? Probably not. Many and many a year ago in a queendom surrounded by the sea, we were trapped across a table in a broken-down train with an Englishman who lived in Texas and thought he’d learned the trick. What he’d learned to be was loud, self-important, and obnoxious. What he hadn’t learned was charm. It was a very long wait for that train to get moving again.

What do I recommend, then? A) Invite a Texan and turn her or him loose, B) offer your burgers to a group of people who don’t know about the secret ingredient and won’t miss it, or C) call it an American hamburger. Do not, under any circumstances, try to substitute a low-cost bluster for Texas bullshit. You’re better off without it.

And the cooking method? You cook the burgers outdoors, on a hot grill, and you cook them, at most, medium rare. When the burger’s almost done, put the top half of the bun on it. This spreads the grease on it. Wild Thing assures me that’s good.

The grill has to be hot, so the outside gets seared and dark. If you’re using charcoal, Wild Thing tells me you have to let the coals get white hot. Tossing a bit of water on them will release some steam and heat everything up. It’ll also bring a little drama to the process. She uses a gas grill, and she buys hardwood chips, soaks them, and tosses them into the grill to give the meat a smoky flavor. Oak is good, but any hardwood will do. Pine won’t.

What about the folks who can’t bring themselves to eat their burgers rare? We-e-ll, it’s up to you, of course. I suspect Wild Thing’s becoming a bit of a missionary about this, but the fact is that she did re-grill the hamburgers that were brought back to her. Whether she can bring herself to do it a second time is anyone’s guess.

So here’s the recipe. Be sure to get the proportions right:

Texas Hamburgers

Good ground beef

That’s it. Nothing else. Not even salt and pepper. No eggs, no bread crumbs, no shoelaces. Don’t (as I’m sometimes tempted to do) buy cheap ground beef, telling yourself the fat will cook out. Get the good (for which you can read more expensive) stuff, divide it up, pat it into shape, and grill the hell out of it. Put it on a bun, put some ketchup on it, and eat it.

And remember, you got the recipe from a vegetarian.

Serving Texas hamburgers in Cornwall

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Texas ran head-on into Britain last weekend and—. I was going to say that I’m not sure who won but it wasn’t a contest so maybe no one had to. Let’s say that both sides learned something.

Maybe.

Our village hall held a fundraising barbecue, and Wild Thing volunteered to make and grill Texas hamburgers.

Irrelevant photo. Four people. Evening. The cliffs.

Irrelevant photo. Four people. Evening. The cliffs.

The first thing you have to understand is that barbecue is one of those words that look like they’d mean the same thing on both sides of the Atlantic but don’t. In Britain it means cooked outside, on a grill. In the U.S., it has to do with sauce, fire, secret rites and recipes. It’s close to being a religion. Maybe it is a religion. I’m a vegetarian and originally a New Yorker, so you shouldn’t take my word on the subject.

The second thing you have to understand is that hamburger’s another of those words. In the U.S., it’s both the raw meat and the cooked thing that you eat. It’s made with ground beef and nothing else. In Britain it means only the thing you eat. The meat it’s made from is called mince, and to make it into a hamburger you add stuff and then cook it. Not just stuff, though, all kinds of stuff. Onion, egg, bread, Worcestershire sauce, mustard, garlic, sweet chili sauce, cumin, coriander, tomato puree, breadcrumbs, bicycle tires. Not all in the same recipe, I admit, but one recipe I found tossed thirteen ingredients into the meat.

It’s enough to drive a Texan to tears. Or drive her to say she’ll make the burgers and everyone else should stand back.

The number of ingredients explains why so many people here buy their hamburgers ready made. Because it never occurs to them that they can just divide up the meat and flatten it. They have to empty the contents of their kitchen cupboards into a bowl and mix it all up before they have—as folks here would say—a proper hamburger.

I don’t suppose I can go any further without mentioning that there were some scandals here a couple of years ago about horsemeat working its way into the food chain and showing up in, yes, preformed hamburger patties. They’re a perfect host, since they have enough extraneous ingredients to hide anything that doesn’t belong there. You could probably slip in a screwdriver and call it chopped onion, only onion’s cheaper so why would you bother?

If you’re from a culture that doesn’t eat horsemeat, finding that you just chowed down on it is shocking. More serious, though, is what its appearance in the burger patties says about how much any of us knows what we’re eating. Is someone selling not just the wrong animals but diseased animals? You can see the problem.

Anybody want to bet that the funding for food inspection has been cut?

Enough with the politics, though. We’re talking burgers.

So Wild Thing bought the beef and shaped the patties. She had some help, but if anyone had been tempted to add anything but beef she was right there to fight them off. Then she stood by the grill, flipping the meat and promoting the politics of the Texas hamburger. When meat’s involved, she does tend to, as J. puts it, open a can of Texas.

So how did the hamburgers go over?

A lot of people liked them enough to ask what was in them.

Beef.

Yes, but what’s in them.

Beef. You don’t add anything.

A. stopped by yesterday to say they were the best hamburgers he’d ever eaten, but he had trouble believing they wouldn’t need something to bind them together. No egg?

Just beef.

So that was one group of people.

Then there was the other group. They brought theirs back and asked if Wild Thing would put them on the grill for another few minutes. Or another twenty. Two or three brought them back again because they could still see pink. If a trace of juice landed on the bun, it wasn’t done.

A couple of the re-grillers volunteered that they liked their steak rare but couldn’t eat hamburger that way. No matter how much Wild Thing begged them to close their eyes and try.

So Wild Thing put them back on the grill. She’s not given to tears, but if she was she’d have wept to do that to good beef.

Who learned what? It’s hard to say. Wild Thing thinks she’s learned that she won’t get to grill the hamburgers next year, although it’s too early to know if she’s right. A few people learned how to make an American burger. If anyone learned to eat their hamburgers rare, I haven’t heard about it.