Text 37264, 90 rader
Skriven 2010-05-01 05:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Animal-ated Cruelty
===========================
-=> NANCY BACKUS wrote to JANIS KRACHT <=-

 >>> But just think of it as meat, and it's fine... ;)

 >> I have a hard time killing lobsters now BUT... not that much (g)
 >> After all, they taste so good....!  (G)

 JK> Yes, they sure do - one of my favorites, really.. One year for
 JK> Christmas dinner, I made lobster tails and steak (surf n' turf) because
 JK> I knew my daughter wouldn't eat meat, but luckily she doesn't consider
 JK> fish/seafood meat :)  I of course pigged out on both (g)

 NB> Just don't let her know the conditions under which the lobster might
 NB> have been raised, caught, processed, etc...  (g)  Meanwhile, there's
 NB> more meat for the rest of you... ;)

Someone sent me a reminder in e-mail about that very subject ...

"Cattle, hogs, sheep, chicken, and turkey:  Either a bolt/bullet through the
brain, beheading in the case of poultry.

(UDD note: Livestock may also have its throat cut *after* being hung alive and
upside down over a trough.)

Seafood:

Lobster and crab, boiled alive.

Mussels, steamed alive.

Fish, drug up from their natural habitat by either a net or better yet a sharp
hook through their jaw.  Left to slowly asphyxiate on the deck, this works for
shrimp also.  Here in Alaska large halibut are often shot before being brought
aboard a sport-fishing vessel, but that's just to ensure no human gets injured
while they asphyxiate (lawsuits you know).

Clams, shells torn apart, muscles cut, then eaten alive.  Or just steamed like
mussels."

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

      Title: Cast Iron Skillet Steamers
 Categories: Seafood, Citrus, Chilies
      Yield: 4 servings
 
     36    Steamer clams; scrubbed,
           - cleaned
      1 c  Coconut milk
    1/2 c  Clam juice
    1/4 c  Fresh lime juice
      1 ts Minced fresh ginger
    1/4 c  Chopped cilantro
      2 ts Red pepper flakes

  Courtesy Jack McDavid
 
  Prepare a wood or charcoal fire and let it burn down to
  embers. Place a cast iron skillet on the grill and allow it
  to heat up to almost smoking.
 
  In a large mixing bowl combine all ingredients except
  steamers and mix well. Season to taste with salt and freshly
  ground pepper. Pour this mixture into the heated cast iron
  skillet and let it reduce by half. Add steamers and cook
  until all steamers are open, approximately 2 to 3 minutes.

  Discard any steamers that do not open.

  Serve immediately.
 
  Yield: 4 servings 

  Recipe: TVFN: Grillin' & Chillin' Show #GR3616
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Doubt is not a pleasant condition, but certainty is absurd. - Voltaire
--- MultiMail/Win32 v0.49
 * Origin: ::The Holodeck BBS:: telnet//:holodeckbbs.homeip.net (1:261/1381)