No…
Lucky Strike Means Fine Tobacco. Instantly recognizable to old farts like myself.
Really? It isn’t “Let’s Screw My Finger’s Tired!” ?
“Loose Straps Means Flappy Tits” ?
I prefer floppy tits, myself. 
Of course. It was like a teaspoon or tablespoon per quart or some such.
My brother is (was) a pig farmer - oops, pork producer. I remember a few decades ago he told us about the Pork Producers Council and their checkoff program; farmers would donate part of each sale for pork marketing. The best example is their “America’s cut”, which is a thick chop, much thicker than regular pork chops. It’s meant to be cooked nearly pink in the middle, avoiding fear of trichinoza, while giving a more tender and juicy cut of meat. The campaign meant fewer chops per pig and more pigs processed, a new way to cook pork, and the slogan “The other white meat.”
I work at a pizza joint. Most of the people who call in an order know what they want (or are the messenger for a half-dozen drunks in the phone’s background) but a non-zero amount of callers have absolutely no fucking clue what they want, and will quite literally ask me:
“What’s your most popular?”
“Uh, that’s a large deluxe.” (Not lyin’ or upselling, we go through dozens just on a slow night.)
“Okay, gimme one of those.”
Sometimes, people wanna have whatever “them over there” are having.
Fyi, the alcohol in Listerine ruins the electrostatic charge on masks and makes them a lot less effective. That’s assuming you’re using a high quality disposable mask, like a surgical, n95, etc. style mask. If you decide to use masks again (perhaps during this winter’s expected surge) best not to douse them in anything. 
Worse yet, some doctors recommended that pregnant women with small pelvises smoke to reduce the baby’s weight for an easier delivery.
There was a rumor in junior high school (circa 1974) that douching with Lysol would induce abortion. Of course, the list of things junior high school girls thought didn’t induce abortion would be a lot shorter than the list of things they thought did.
I normally wore a good-quality cloth mask. I still have it.
Credited by some people…
Others say that the idea of cooking fish in batter dates back to the persecution of Jews in Portugal in the 15th century.
In pre-refrigeration times, fish did not keep well, but it was cheap and nutritious. In London (and probably elsewhere) there were people pushing carts offering fried fish to “lazy” housewives. Putting batter on the fish had the double advantage of keeping the fat in the fryer uncontaminated, and improving the appearance of the finished product.
Who it was that had the idea of chucking some sliced potato into the boiling fat is lost in the mists of time. Mr Malin may have had the first actual shop though.
The dish probably reached its peak in the middle of the 20th century, and the peak of fish and chip shops was Harry Ramsden’s near Leeds in the North of England.
Complete with wall-to-wall fitted carpets, oak panelled walls and beautiful chandeliers, Harry Ramsden’s restaurant was second in glamour only to The Ritz in London. It quickly became renowned as the best spot for Fish & Chips, and diners soon flocked from all over the world; often being entertained by piano recitals from Harry Ramsden’s now famous nephew, Harry Corbett, creator of Sooty and Sweep.
About | Harry Ramsden's
I’ve had Brits tell me fish and chips were better when they were sold wrapped in pages from yesterday’s newspaper. The UK government put a stop to this practice sometime around 1970, I think.
They were better then, but it wasn’t the newspaper that made them better. It was the seven-day-old vat of saturated fats.
Well that certainly sounds better.
FYI, though initially a lot of us wore cloth masks, later the advice was to wear actual paper or fiber masks, most of which were one-time use only.
Ironically, on this side of the pond the best fish and chips I’ve ever had was the exact opposite of a luxury venue. It wasn’t even a restaurant, it was an outdoor stand built out of a converted former school bus. It was (and for all I know, still is) in a little tourist town on the shores of Georgian Bay, and its reputation spread far and wide, so that there were always lineups, especially in the summer tourist season. They got their fish directly from the fishing boats that were docked alongside. So the fish were super fresh and they obviously used the best ingredients. Even the fries (chips) were fantastic. 
Moderating:
Hey, we are trying to reduce the amount of locker room chat around here, and this really doesn’t have anything to do with the topic of the thread.
thanks.
Sadly, the quality of the venue does not always match the quality of the food.
Ramsden started off in a roadside hut and built his reputation (and a small fortune) entirely on quality. His restaurant was two hours away from Grimsby and he made the trip each day to buy fish straight off the trawlers. The fancy stuff came later as he moved upmarket, although he still catered to the takeaway crowd.
I met the man several times. He was a bluff Yorkshireman who, while he did not suffer fools, rewarded his staff with above-average wages and working conditions.