#1 2007-11-11 18:13:23
Enjoy!
Nothing like a little Gourmet Cruelty!
I particularly enjoyed the "Festering Wounds"...
Offline
#2 2007-11-11 18:30:51
Are you trying to put me off my pate' ?
Offline
#3 2007-11-11 19:44:56
I won’t eat pâté because of the barbaric cruelty involved in its production. If someone could assure me that many people die or suffer horrible disfiguring injuries during the production process, I would reconsider.
Offline
#4 2007-11-11 20:24:20
fnord wrote:
I won’t eat pâté because of the barbaric cruelty involved in its production. If someone could assure me that many people die or suffer horrible disfiguring injuries during the production process, I would reconsider.
I was assigned this story once, a 'straight news' feature for the farm trade press intended to set minds at ease. At the time, I'd boast I could peddle any horseshit for a buck, but that piece was my undoing. I couldn't do it.
If it weren't so fucking expensive, I'd eat vegetable pate all the time. I love that shit.
Offline
#5 2007-11-11 22:04:06
I want to form a punk group called the "Festering Wounds".
Offline
#6 2007-11-11 22:20:51
whosasailorthen wrote:
I want to form a punk group called the "Festering Wounds".
The Festering Swine put out a single in the 70s and disappeared without a trace. I played bass, poorly.
Offline
#7 2007-11-11 22:48:16
fnord wrote:
I won’t eat pâté because of the barbaric cruelty involved in its production. If someone could assure me that many people die or suffer horrible disfiguring injuries during the production process, I would reconsider.
Let's take a shit-stained page from Ghandi's book & "Be the change you wish to see in the world."
Factory farmers are high on many people's shit lists. This company publicly recognizes two owners on its web site:
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.
Offline
#8 2007-11-12 01:06:37
Fnord, I'm assuming this is such an oversight. You know that pâté isn't the same thing as foie gras, right? Pâté de foie gras is one thing, but pâtés can, and are, made from a wide variety of ingredients.
Offline
#9 2007-11-12 03:43:57
Taint wrote:
Fnord, I'm assuming this is such an oversight. You know that pâté isn't the same thing as foie gras, right? Pâté de foie gras is one thing, but pâtés can, and are, made from a wide variety of ingredients.
Yes, I’m aware of that. I have several tins of an excellent mushroom pâté in my cupboard. Because the topic was duck torture to make Pâté de Foie Gras, I felt using the word pâté was adequate for the current discussion.
Offline
#10 2007-11-12 04:12:38
fnord wrote:
Taint wrote:
Fnord, I'm assuming this is such an oversight. You know that pâté isn't the same thing as foie gras, right? Pâté de foie gras is one thing, but pâtés can, and are, made from a wide variety of ingredients.
Yes, I’m aware of that. I have several tins of an excellent mushroom pâté in my cupboard. Because the topic was duck torture to make Pâté de Foie Gras, I felt using the word pâté was adequate for the current discussion.
Forgive my two cents. Carry on.
Offline
