Mmm. Fresh lychee "nuts". Mother Nature's answer to Kool-Aid.
I do not know if ortolan is crueler than some other foods. Like ones where they cut chunks out of living things to prepare for you. Or kobe beef, but then again, kobe beef is surrounded by misinformation.
In defense of eating alive or recently-alive things, I can honestly say that the best meat I have ever had in my whole life came from a pig my uncle slaughtered earlier that day. Holy moly, everything about it was delicious. I have heard since then that most meat (world-wide) is fairly 'fresh'. However, in America we are used to getting aged meat that has traveled a good distance under refrigeration from where it was killed. I do not know if this is rumor or fact, but I know that pig was delicious and I would slaughter one myself with my bare hands for another tasty portion of its prepared muscles.
Re: omitting "snake". I had my chance to eat pretty-fresh rattlesnake, but hedged about it, not knowing how to prepare it or what potential germs were involved (re: freshness and unskilled prep.). Inside they smell like fish! Also, if you're going to practice dressing your own meats, I recommend snake if you get bored of fish. They're just a tube of meat with a zillion tiny ribs. The organs practically drop right out in their .. whatever that thin connective tissue is.
Plus, with some practice and space, you can cure and preserve their skins for later use. (Mine did not turn out as I had hoped, partly due to inexperience but largely due to neglecting the brine.)
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branchandroot
Re: new items
Date: 2008-08-16 01:28 am (UTC)I do not know if ortolan is crueler than some other foods. Like ones where they cut chunks out of living things to prepare for you. Or kobe beef, but then again, kobe beef is surrounded by misinformation.
In defense of eating alive or recently-alive things, I can honestly say that the best meat I have ever had in my whole life came from a pig my uncle slaughtered earlier that day. Holy moly, everything about it was delicious. I have heard since then that most meat (world-wide) is fairly 'fresh'. However, in America we are used to getting aged meat that has traveled a good distance under refrigeration from where it was killed. I do not know if this is rumor or fact, but I know that pig was delicious and I would slaughter one myself with my bare hands for another tasty portion of its prepared muscles.
Re: omitting "snake". I had my chance to eat pretty-fresh rattlesnake, but hedged about it, not knowing how to prepare it or what potential germs were involved (re: freshness and unskilled prep.). Inside they smell like fish! Also, if you're going to practice dressing your own meats, I recommend snake if you get bored of fish. They're just a tube of meat with a zillion tiny ribs. The organs practically drop right out in their .. whatever that thin connective tissue is.
Plus, with some practice and space, you can cure and preserve their skins for later use. (Mine did not turn out as I had hoped, partly due to inexperience but largely due to neglecting the brine.)