Text 29566, 69 rader
Skriven 2009-10-08 18:52:24 av Sean Dennis (1:18/200)
  Kommentar till text 29544 av DAVE SACERDOTE (1:123/140)
Ärende: Vegan Follies (was: Trying to kill me? 231)
===================================================
Hello, DAVE.

Wednesday October 07 2009 at 22:47, you wrote to me:

 DS> That is the objection, not the origin of the honey itself.

Okay, I understand that.  Using the same logic, would eating plants not fall
into the same catagory since plants have to labor to produce fruit and such?

I firmly believe that animals, plants, et al. were put here on Earth to help us
take better care of ourselves.  As long as we don't constantly gorge on the
bounty (although easier said than done), I have no problem with eating meat.  I
have no problem hunting for food (although for pure sport I think is rather
wasteful) if it is to keep my family fed.

Let the idiots starve and get disorders from the lack of a proper diet.  Bet
the vegans don't play up that side of their diet.

All in all, I think veganism is asinine as a lot of things these days appear to
have the reek of political correctness eminating from them, but that's a little
too off-topic for in here.

Now for a recipe that is sure to piss off the vegans:

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Veal Piccata
 Categories: Italian, Meats
      Yield: 6 Servings

      2 lb Boneless veal round,
           (about 9-10 small pieces)
      1 ts Salt
    1/2 ts Pepper
      3 tb Flour
    3/4 ts Dried oregano
      3 tb Olive oil
      2    Cloves garlic
      1 lg Onion, chopped
  1 1/2 c  Beef broth
    1/4 c  Fresh lemon juice
      8    Thin slices lemon
      2 tb Capers
    1/4 c  Finely minced fresh
           Parsley

  Rub the veal pieces with the salt, pepper, flour, and oregano. Heat
  the oil over moderate-low heat in a 12-inch skillet. Add the garlic
  and onion and saute for 3-5 minutes or until soft but not browned.
  With a slotted spoon remove the onion and garlic and set aside. Raise
  the heat to medium-high and brown the veal slices on both sides.
  Return the onion and garlic to the pan and add the broth. Bring to a
  boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon
  juice and coat the veal slices evenly with the juice. Arrange on a
  heated serving platter and garnish with the lemon slices, capers, and
  parsley. A nice accompaniment is Gnocchi a la Romaine.

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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