Re: You asked for it....posted from where the sausage is made:flastronMay 2 2006, 15:23:48 UTC
That doesn't look especially bad, they have a nice view, and they're not stacked 4 layers high in the bed, which is totally doable.
Yes, I know they're going to be killed, that's how it works. I'm looking for something more along the lines of how it takes 9-16 lbs of grain, depending on which hippie you ask, to produce a lb of beef. And that's not including all the energy involved in production and transportation. Are pigs more efficient?
Re: You asked for it....posted from where the sausage is made:leightonMay 2 2006, 15:36:32 UTC
Oh, it's bad. There are about 300 piglets in there (they use the same stacks for the full-sized growth-hormoned adults so there's some head room for now) They are standing amid their own fecal matter and dead friends. Try sleeping next to a truck full of them one night, if the smell doesn't "cure" you of bacon, the squeals will.
These animals are much smarter than shrimp... and most of my pets. But I have no problem with people eating pork, because most people don't deal with livestock trailers. And it's not my job or inclination to tell people what to do. When I'm lazy and people ask why I don;t eat pork, I say "I'm Jewish, can't you tell?"
Porking each other still illegal according to those rules thoughleightonMay 2 2006, 15:25:06 UTC
I love how we hold onto traditions, but not when the same Book rules about shellfish and pork are ignored and the rule against two people loving each other differently is strictly adhered to...
BTW, crawfish are basically shit-eating roaches that live in culverts. Yummy.
Re: Porking each other still illegal according to those rules thoughflastronMay 2 2006, 15:42:45 UTC
My least favorite thing about religious people is how they pick and choose what they want to observe.
yeah, shit-eating roaches of the ocean. And don't forget the heavy metals. That's why Joe's Crab shack looks like that on the inside: it's equal parts TGI Fridays and the Mad Hatter's tea party.
Re: Porking each other still illegal according to those rules thoughsui_generisMay 2 2006, 18:37:04 UTC
I had the hardest time giving up bacon. I really loved that shit, especially all crispy-like. Of course, this was the late 80's, so you had bacon everywhere still -- I'm pretty sure they had bacon-scented perfumes and air-fresheners.
I've never had crawfish, but I do still eat shrimp.
Heh -- nice mercury reference. Ever read Stephenson's Baroque Cycle? I actually didn't know where "mad as a hatter" came from until the first volume of that...
I have my share of pork products, but you are friggin' right. I need to have some top-end, quality pork. I don't even know what that is, do I get pork tenderloin? Where does one get that? At Communion?
Schnitzel is traditionally veal, so don't even bother with that. Personally, bacon is what I'd have a hard time doing without, but prosciutto, Parma ham, and some of the Spanish aged hams are really quite delicious. Also, barbecued pulled pork, while by no means the highest quality meat, is delicious.
Supposedly one of the reasons ham is so popular in Spain is that, after Ferdinand and Isabella kicked some infidel ass and the Spanish Inquisition began, Jews and Muslims were falling all over themselves eating ham and other pork products to prove that they were Christians.
And bacon. And sausage. And ham. And prosciutto. And pancetta. And pepperoni. And Bohemian-style pork tenderloin, sliced thin, pounded flat, breaded, lightly pan-fried, then baked to perfection. And juicy mouth-watering pork roast, rubbed with oregano and other aromatic herbs, then baked to perfection.
I agree, eat pork!szibaritaMay 2 2006, 18:45:45 UTC
Thank you for that lovely list, zenithberwyn. I've just written "BACON" on my market list. I am wholly devoted to bacon. My love for it goes beyond all reason. I've even devised a way to take it with me when I go camping.
I make fantastic Bohemian-style pork tenderloin. Come to think of it, everything I make with pork is great. I think it's the pork, not me.
It's best to get the bacon nitrate free. (trader joes sells it like that) Nitrates give you cancer. Other than that- eat bacon! It's a myth that pigs are dirty animals- a lot of people keep the critters in their houses as pets. It all depends on the farm they were raised. You are right about shellfish though- gross!! I don't even eat fish anymore thanks to George W.
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Yes, I know they're going to be killed, that's how it works. I'm looking for something more along the lines of how it takes 9-16 lbs of grain, depending on which hippie you ask, to produce a lb of beef. And that's not including all the energy involved in production and transportation. Are pigs more efficient?
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These animals are much smarter than shrimp... and most of my pets. But I have no problem with people eating pork, because most people don't deal with livestock trailers. And it's not my job or inclination to tell people what to do. When I'm lazy and people ask why I don;t eat pork, I say "I'm Jewish, can't you tell?"
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BTW, crawfish are basically shit-eating roaches that live in culverts. Yummy.
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yeah, shit-eating roaches of the ocean. And don't forget the heavy metals. That's why Joe's Crab shack looks like that on the inside: it's equal parts TGI Fridays and the Mad Hatter's tea party.
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I had the hardest time giving up bacon. I really loved that shit, especially all crispy-like. Of course, this was the late 80's, so you had bacon everywhere still -- I'm pretty sure they had bacon-scented perfumes and air-fresheners.
I've never had crawfish, but I do still eat shrimp.
Heh -- nice mercury reference. Ever read Stephenson's Baroque Cycle? I actually didn't know where "mad as a hatter" came from until the first volume of that...
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Then you'll be ready for the grail of pork products: LOIN.
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Supposedly one of the reasons ham is so popular in Spain is that, after Ferdinand and Isabella kicked some infidel ass and the Spanish Inquisition began, Jews and Muslims were falling all over themselves eating ham and other pork products to prove that they were Christians.
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UND AUCH, ISS MEIN ARSCHLOCH, HINDEN!!!
JETZT!!! JETZT!!!
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And bacon. And sausage. And ham. And prosciutto. And pancetta. And pepperoni. And Bohemian-style pork tenderloin, sliced thin, pounded flat, breaded, lightly pan-fried, then baked to perfection. And juicy mouth-watering pork roast, rubbed with oregano and other aromatic herbs, then baked to perfection.
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I make fantastic Bohemian-style pork tenderloin. Come to think of it, everything I make with pork is great. I think it's the pork, not me.
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