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Sir Og
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Lurking in Stara Zagora, Bulgaria
Jun 2001
time: 07:36
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quote:
Originally posted by Pekka
have I seen plants, animals etc? Wtf.. what a weird question. |
Well it also was very strange for me to discover that there are a lot of people who actualy pay for country tourism (might be farm tourism or something else, I'm not sure what it's called in English). This is when you go to a farm and pick fruits or milk cows or do some gardening and other simmilar stuff.
As a kid I spent every summer in the country with my grandparents and I know all farm anymals and plants that are grown around here. I would never pay to milk a cow for example but it seems that there are people for which these things are so exotic that they would pay to do them.
Another strange thing is when a frend of mine was refused a visa because at the interview they asked him what hobbies he has. He said that he likes fisshing and then they asked him if he eats the fish or just throws it back in the water. He ofcourse said that he eats the fish wich seems to have shocked the interviewer and he was denied a visa. I find this very strange.
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ajbera
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of the Cookieville Minimum Security Orphanarium
Apr 1999
time: 05:36
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Butchering the Human Carcass for Human Consumption by Bob Arson
This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules. You will notice that the carving of the larger or "commercial" cuts down into smaller specific or "retail" cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef. These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We've found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows. Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver's preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.
http://www.churchofeuthanasia.org/e...ns/butcher.html
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18-06-2005 05:41
OTOH I have never seen where they grow all that beer....it's quite a mystery ....
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