CHAUNCY AND EDGARS MEAT CHRONICLES

2009-03-23T10:08:00.001-07:00

Cow Rental Fees
In December in Singapore, a couple brought a cow and a calf on the elevator to their apartment, along with 40 relatives, to bless their new home in an ancient Hindu ceremony. The cow rental fee was $480, and the couple paid an additional $200 in cleaning costs after the cow soiled the living room during the ceremony!

PIG ON THE LAMB

2009-03-23T09:59:00.001-07:00

Solomon Islands Pig escapes Barbeque 09 Jun 2008
A group of bank employees from the Solomon Islands had a strange surprise during their recent annual barbecue.
The pig that was lying waiting to be roasted suddenly stood and walked off to look for food, the Dutch agricultural newspaper Agrarisch Dagblad reports. Everyone presumed that the animal had already been slaughtered.SupernaturalThe animal had been cut in the abdomen and neck but apparently not with a deadly effect. Most of the eaters refused to touch the pig. The group thought that the pig had supernatural powers. â€œthe pig woke from the deadâ€ explained a bank employee, â€œtherefore, we may not eat itâ€.

HANDLE BAR MUSTACHES MAY BE HEADED FOR GLOBAL EXTINCTION

2009-01-12T07:31:00.000-08:00

Despite its suavely mantastic appeal, the handlebar mustache is constantly under threat. Like the tiger or the noble narwhal, it takes many years to make a handlebar mustache, but only seconds to shave it off. The result is that with every lost handlebar, the 'stache inches ever closer to extinction.That's why it's so sad to read that the famous beards and handlebars of India are disappearing as the world's largest democracy enters the smooth-skinned digital age.According to a new book, the traditional belief in India that the mustache is a sign of virility is dying out, and young people do not want to wear the old-fashioned facial hair of their fathers."Hair India: A Guide to the Bizarre Beards and Magnificent Moustaches of Hindustan" by Richard McCallum says that most well-known Indian cricket players do not have beards or mustaches, and that the trend in Bollywood is for Euro-style designer stubble of the George Michael variety."Beards and moustaches tell the story of modern India -- how it is becoming a more Westernised, homogenised place, but also how the great traditions and the love of display still exist," McCallum told the AFP news agency.And so, alas, the world becomes a darker place -- one lost mustache at a time. But before it's too late, why not check out our favorite handlebar mustaches below?
Best Handlebar Mustaches

CHRISTMAS PROFITS PIG FARMERS IN AUSTRAILIA

2008-12-24T07:08:00.000-08:00

Christmas proving positive for Aussie pig farmers 24 Dec 2008
Australian pig farmers which stuck through the tough times of recent years are now reaping price rises of 50 per cent. This is due to a downturn in pig numbers (20%) and higher demand.
Australian Pork Limited chief executive Andrew Spencer confirms that the industry has taken a significant hit during the past year. The local product had been undercut by subsidised imports from Canada and Denmark, and further weakened by drought-driven high grain prices.
At this time last year the local pork industry estimated it was losing $3.5million a week. As of June this year, there were 240,000 breeding sows in Australia, down from 300,000 two years earlier, with about 20% of Australian pig farmers leaving the industry over the past two years.
Australians consume more than 54,000 tonnes of ham a year. Mr Spencer said the vast majority of cheap ham, eaten in sandwiches and salads through the year, comes from overseas, whereas the ham on the bone eaten at Christmas time was mostly the local product.
Only processed pork could be imported. But this had not stopped some manufacturers legally labelling imported ham and bacon that had been smoked and packaged in this country "Made in Australia".
But now supply is down and demand is driving up prices, although it will take farmers some time before they recouped the losses of the past year. Although the price of pork had risen, Spencer argued, "The relativity of pork price versus red meat and chicken is still very, very competitive. It is still a cost-effective purchase, so I don't think at the consumer level there is anything to worry about."
Source: The Australian
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SHAMELESS CARNIVORES GUIDE TO DEFENDING AGAINST VEGAN ATTACKS

2008-12-08T08:54:00.000-08:00

A MANIFESTO FOR MEAT " HEY CHECK THIS OUT CHAUNCY" RIGHT ON EDGAR!

I write about meat. For a living. My book, "The Shameless Carnivore: A Manifesto for Meat Lovers," was recently published, after two and a half years of intensive research, writing and eating pretty much every animal (and animal part) I could get my hands on. I attempted to eat 31 different animals in as many days, and then every part, cut and organ of a cow. I went squirrel hunting and cow-butchering. I attended Montana's 24th annual Testicle Festival. I ate kidneys and pizzle and brains (oh my!). It was a hell of a fun time, and tasty, to boot.

So, when I engage in polite conversation with strangers these days, they often ask me, as an outspoken devotee of all things meaty and delicious in this world, how they can best fend off the attacks of evangelical, fundamentalist vegetarians and vegans who question their dietary choices. Apparently, the response, "I dunno, I just like bacon," doesn't quite put the issue to rest. Having been in this position a number of times (I've sparred intensely with the zealots at PETA on BBC world radio on several occasions), I've come to learn a few things about how to deal with these sorts of situations.
Meatstrosities

Meatstrosities
The Heart Attack Cafe in Tempe, Ariz. offers an 8,000 calorie burger. Optional sides? Jolt Cola and unfiltered cigarettes.
The Heart Attack Grill
Artist Jan Fabre's "Temple of Meat" installation used a near-ton of ham to outfit the entrance to the Modern Museum of Art in Ghent with meat columns (heh).
getnetologischonderzoek.nl
Is there such a thing as too much of a good thing? Test your luck and your arteries in Cambridge, Mass. at the Atwood Tavern's annual bacon sandwich eating contest.
Atwood Tavern
Denny's Beer Barrel pub in Clearfield, PA will pick up your tab if you finish their 3 lb. The Pub Super Challenger. No word if they pay for your funeral if you finish their 100 lb. "Main Event Burger."
Denny's Beer Barrell
21-year-old Pat Bertoletti scarfed down five pounds of turkey in twelve minutes to win the Axia 3 Thanksgiving Invitational. Zzzzzzztryptophan.
German Heinz Astoff suffers from a "incurable hunger," a rare condition that causes him to eat constantly and not gain weight. To stay full, he eats a strict diet of five pounds of meat loaf and twenty sausages daily (in addition to a pint of mayonnaise, a dozen eggs, and french fries).
It was a literal sausage fest in Berlin in March 2008 when meat company Mago made a record-breaking sixty-foot sausage.
Sascha Schuerman, Getty Images
Meatball Mike's in Cranston, R.I. outdid themselves with 43 pound meatball that could easily be used to booby-trap priceless idols in ancient temples.
Getty Images
The Philadelphia Eagles served a 365-foot cheesesteak outside of Veterans Stadium in 1998. Many "longer than a football field" comparisons were made.

The Wicked Hop in Milwaukee makes an annual 4'x5'x5' Giant Reuben sandwich using 100 pounds of corned beef, 80 pounds of kraut and buckets of Russian dressing. Proceeds from the $5 portions go to cancer research. Who says you can't eat meat in good conscience?

-- Realize that this person is not indicative of vegetarians or vegans as a whole. Believe it or not, I have a wealth of veggie friends (including my own brother, a devout Buddhist), and they're all very cool and understanding of my decision to be a responsible meat-eater, even if they don't agree with it. And I'm cool with them eating their tofurkey, even though I think it's slimy and flavorless and an affront to actual turkeys. That's why they're my friends; we can politely conflict on these matters, maybe have a deep, rational conversation about the issue and its implications, and it never comes between us. Mostly, these types of vegetarians hate the radical, scream-in-your-face sort, because that fringe minority is only hurting their cause by imposing their beliefs on others. -- Don't be a hotheaded, irrational d-bag. I don't care how much you adore a glistening rack of spare ribs or a beautifully aged porterhouse -- lord knows I do -- it never helps to be a jerk about it. Enjoy, but don't proselytize. In fact, it's best when accosted by a foaming-at-the-mouth veg-head to stay frosty. Ever see two people arguing, and one of them has steam shooting out of his ears and a face the color of a ripe tomato, and the other is calm and collected, a real Cool Hand Luke? Which one do you think is winning the argument? Even if the other guy is killing you with valid points, so long as you maintain an even-keeled demeanor and don't start shouting back -- no matter how desperately you want to -- any witnesses to the event will undoubtedly conclude that you're the victor, and that the other guy was clearly, certifiably, bats**t. Lose your head, and you'll lose the fight. -- Don't be afraid to listen to what this person is spitting at you, or agree if they make a good point. They certainly won't expect that -- you're a meat-eater after all, you must be all kinds of despicable. If he or she carries on at length about the horrible practices in factory farms, and about how terribly the animals are abused (they love to do this), let him know that you also think it's deplorable. As a responsible carnivore, it makes me sick to my stomach to see any animals suffer. Which is why people like the famous animal behaviorist Temple Grandin, who specializes in making abattoirs as humane and stress-free for the animals as possible, are so vital. And if they say that this still doesn't free us from the ethical burden of killing animals, make sure to let them know that PETA doesn't seem to have a problem with it. In fact, they kill thousands of animals a year, mostly by euthanizing dogs and cats for which they couldn't find adoptive homes (close to 90 percent in some circumstances). -- Ask them how they feel about the practices of other cultures and religions. Cite Inuits and other Native Americans, or the Masai in Africa, for whom hunting, animal husbandry, butchering and meat-eating is a vital and essential part of their heritage. "You're not saying that they should abandon all of their traditions because you disagree with them, because you have a better way of life, are you?" you might ask. "Is it just me, or does that sound remarkably similar to Imperialism ... " They'll hate this, since there's little way they can disagree with it without at least coming off as arrogant and dismissive of other cultures. -- Ask them for their sources when they quote a poll, statistic or study. Fundamentalists -- especially those of the vegan variety -- love to cite junk science and misappropriate medical or statistical studies, often to the point that they'll espouse mindblowingly asinine conclusions like "All human disease can be linked to consuming animal products," and expect you to take them at their word. Don't. Make sure you inquire who conducted this study, and where you can find a copy. Chances are they won't have an actual source. If they're going to be throwing this stuff at you, be sure you have them back it up. And again, do your own homework; if you have some solid, peer-reviewed, unbiased scientific data to bolster your point, you'll be all that much better equipped and likely to win the day. -- If your interlocutor simply won't listen to reason, and starts growing increasingly unhinged and angry, treat them like an infant throwing a temper tantrum. Be calm, let them vent and they'll tire themselves out soon enough. Then politely walk away, knowing that you were Mr. Cool when confronted by a raging nutbag, and have yourself a nice, juicy steak dinner. I suggest the porterhouse.
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TREASURE COAST MAN ACCUSED OF SANWICH ASSAULT

2008-11-19T05:17:00.000-08:00

PORT ST. LUCIE, FL (AP) -- A Fort Pierce man faces a domestic battery charge after allegedly hitting his girlfriend with a sandwich.
Police say 19-year-old Emmanuelle Rodriguez was riding with his girlfriend Friday when he became angry as she drove and hit her in the arm and face with a sandwich, knocking her glasses off.
The victim nearly lost control of the car because she couldn't see the road and Rodriguez then allegedly ripped off the rear-view mirror and used it to shatter the windshield.
Rodriguez is free on $7,500 bail. Police haven't said what type of sandwich was involved.

PIGS FEET GOURMET

2008-10-27T13:07:00.000-07:00

New York eatery only to serve pig’s feet
18 OCT 2007
A restaurant in New York has become the first of its kind to serve only pig’s feet dishes.

Chef of the Hakata Ton Ton restaurant, Himi Okaliima puts pig’s feet in everything on the menu such as in the spaghetti, dumplings, dips and many more items.
The restaurant has promised that the pig’s feet will make customers look younger.

FREE STUFF AT THE NY WINE AND FOOD FEST

2008-10-10T08:32:00.000-07:00

CLICK ON MAP TO ENLARGE IMAGE New York Wine and Food Fest is chock full of expensively delicious events like the Grand Tastings ($150) and Rachel Ray’s Burger Bash ($200), but there are plenty of affairs going on for $40 and under.
Below is a sampling of what’s free this weekend in the Meatpacking District.
—
October 11Eater.com Blogger Lounge at Milk Studios:11 am – 6 pm at the corner of 14th and Washington Sts.
Greenmarket in the Meatpacking District:11 am – 6 pm in the triangle park at 14th St. and 9th Ave.
Hors d’Oeuvres Lounge by BizBash:1 pm – 5 pm at 632 on Hudson, 632 Hudson St.—SOLD OUT!
October 12Eater.com Blogger Lounge at Milk Studios:11 am – 6 pm at the corner of 14th and Washington Sts.
From Harvest to Table – Food Supple Lines in New York State:5 pm – 7 pm at Shelly Steffee, 34 Gansevoort St.—SOLD OUT!
—

"I GOT A JOKE CHAUNCY"." WHATS THAT EDGAR"

2008-10-10T06:14:00.000-07:00

Loading ...
There is a boy who lives on the farm and every morning he goes out to do his chores.
The boy goes out to milk the cows, once he milks them he kicks the cows in the head. Then the boy goes out to feed the pigs, he feeds them and then kicks the pigs in the head also. The last he goes to the chickens and kicks them in the heads as well then takes their eggs. Now he goes home for breakfast.
As the boy sits down for breakfast the mother says “I saw what you did to those poor animals and for hurting the cow you do not get any milk for breakfast, for the pigs you do not get any bacon, sausage, or ham for breakfast, and for the chickens you do not get any eggs for breakfast.” So the now saddened little boy had dry cereal for breakfast.
Later that night the whole family sits down for supper, and the father then kicks the cat. The boy looks at his mother and asks, “Well are you going to tell him or should I

MARTIANS TAKING THE BULL BY ITS HORNS EDGAR

2008-09-19T07:13:00.000-07:00

Cattle Mutilation Phenomena refers to thousands of cases in North America where cattle have been found mutilated under abnormal circumstances. Sheep, horses or even humans have also been similarly mutilated, according to some accounts. Many mutilated cattle have been found marked with fluorescent paint, probably to help identify them in the dark.
The cows are found dead (although the cause of death is undetermined), exsanguinated (all their blood has been removed). Precise "laser-precision" cuts are observed in the mutilated cattle. They have had certain organs surgically removed from their bodies. Often their reproductive and rectal organs have been removed.
Abnormally high radiation levels have been detected near the dead animals when they are found, and scavengers will not touch the carcass. There are no footprints leading to or from the cows. There is evidence (clamp marks on the animals' legs) that the cattle were taken from their habitats and mutilated elsewhere. Sightings of UFOs and strange, unmarked, black helicopters coincide with many cattle mutilation cases.
There is no consensus that the phenomenon actually exists, or if it does exist, what causes the phenomenon. The number of animals said to be mutilated under unusual circumstances is unclear, but proponents argue it may be in the thousands. Ranchers are often said to be reluctant to come forward and report animals mutilated under odd circumstances, due to several factors: the associated ridicule, fear of reprisal, and the financial costs of securing necropsy for dead livestock.
Opinions are divided as to the nature and causes of this phenomenon. Some argue that there is no unusual "cattle mutilation" and that people are misinterpreting normal animal deaths. Some attribute these mutilations to extraterrestrials; UFOs are sometimes reported in conjunction with alleged mutilations. Others have suggested that secretive governmental or military agencies may be involved. Some observers have taken a more agnostic approach, arguing that some mutilations do indeed appear odd, but do not offer enough data to reach an informed conclusion. Yet this remains a world phenomenon

Eat my shoe chauncy its less gassy.Lots of hot air comin' out of the farm Edgar

2008-09-02T07:49:00.000-07:00

A WARMING WORLD Pollution on the hoof More Bulls&^%#@. caution Broccoli kills
Livestock are a leading source of greenhouse gases. Why isn’t anyone raising a stink?
October 15, 2007 in print edition A-14
It’s a silent but deadly source of greenhouse gases that contributes more to global warming than the entire world transportation sector, yet politicians almost never discuss it, and environmental lobbyists and other green activist groups seem unaware of its existence.
That may be because it’s tough to take cow flatulence seriously. But livestock emissions are no joke.
Most of the national debate about global warming centers on carbon dioxide, the world’s most abundant greenhouse gas, and its major sources – fossil fuels. Seldom mentioned is that cows and other ruminants, such as sheep and goats, are walking gas factories that take in fodder and put out methane and nitrous oxide, two greenhouse gases that are far more efficient at trapping heat than carbon dioxide. Methane, with 21 times the warming potential of CO2, comes from both ends of a cow, but mostly the front. Frat boys have nothing on bovines, as it’s estimated that a single cow can belch out anywhere from 25 to 130 gallons of methane a day.
It isn’t just the gas they pass that makes livestock troublesome. A report from the United Nations Food and Agriculture Organization identified livestock as one of the two or three top contributors to the world’s most serious environmental problems, including water pollution and species loss. In terms of climate change, livestock are a threat not only because of the gases coming from their stomachs and manure but because of deforestation, as land is cleared to make way for pastures, and the amount of energy needed to produce the crops that feed the animals.
All told, livestock are responsible for 18% of greenhouse-gas emissions worldwide, according to the U.N. – more than all the planes, trains and automobiles on the planet. And it’s going to get a lot worse. As living standards rise in the developing world, so does its fondness for meat and dairy. Annual per-capita meat consumption in developing countries doubled from 31 pounds in 1980 to 62 pounds in 2002, according to the Food and Agriculture Organization, which expects global meat production to more than double by 2050. That means the environmental damage of ranching would have to be cut in half just to keep emissions at their current, dangerous level.
It isn’t enough to improve mileage standards or crack down on diesel truck emissions, as politicians at both the state and national levels are working to do. Eventually, the United States and other countries are going to have to clean up their agricultural practices, while consumers can do their part by cutting back on red meat.
Manure, methane and McGovern
In a Web forum for presidential candidates in September, TV talk-show host Bill Maher asked former Sen. John Edwards a snarky question: Because Edwards had suggested that people trade in their SUVs to benefit the environment, and cattle generate more greenhouse gases than SUVs, “You want to take a shot at meat?” Maher asked.
Edwards wisely dodged the question. It is extremely hazardous for politicians to take on the U.S. beef industry, a lesson learned by Sen. George McGovern in the late 1970s when his Select Committee on Nutrition dared to recommend that Americans cut down on red meat and fatty dairy products for health reasons. After a ferocious lobbying blitz from meat and dairy interests, the committee rewrote its guidelines to suggest diners simply choose lean meats that “will reduce saturated fat intake.” McGovern was voted out of office in 1980, in part because of opposition from cattlemen in his home state of South Dakota.
Beyond the dangers of taking on the beef bloc, legislating food choices is an unpopular and nearly impossible task, so it’s unlikely any candidate will endorse a national vegetarian movement to fight global warming any time soon. There are other approaches, though.
Cows and other ruminants have four stomachs, the first of which, called the rumen, is where the trouble lies; bacteria in the rumen produce methane. Scientists – mostly in Australia, New Zealand and Britain, where the problem is taken a lot more seriously than it is here – are working on a variety of technical solutions, including a kind of bovine Alka-Seltzer. Scientists are also trying to develop new varieties of feed grasses that are more energy efficient and thus generate less methane, and they are experimenting with targeted breeding to produce a less-gassy strain of cattle.
But it’s not just about the belching. Livestock manure also emits methane (especially when it’s stored in lagoons) and nitrous oxide, better known as laughing gas. There’s nothing funny about this gas: It has 296 times the warming potential of carbon dioxide, and livestock are its leading anthropogenic (human-caused) source. The best way to reduce these gases is to better manage the manure; storage methods and temperature can make a big difference. The California Air Resources Board is studying manure-management practices as part of a sweeping effort to identify ways of cutting greenhouse-gas emissions, work that by the end of next year might lead to regulation of the state’s ranches and dairies. Other states should do the same.
There are also smart ways of treating or converting animal waste. Manure lagoons can be covered, capturing gases that can be used to generate power or simply be burned away (burning the gases converts most of the emissions to CO2, which is far less destructive than methane). That’s the strategy being pursued by American Electric Power Co., a gigantic utility based in Columbus, Ohio, whose coal-fired power plants make it the nation’s biggest emitter of carbon dioxide. This summer, the company began putting tarps on waste lagoons at farms and ranches and sending the gases they capture to flares.
American Electric is under heavy regulatory pressure. Last week, it was on the wrong end of the biggest environmental settlement in U.S. history and agreed to spend up to $4.6 billion to clean up its smokestacks. Its work on manure is part of an experiment in carbon offsets; the company anticipates that someday Congress will cap the amount of carbon dioxide that can be emitted and allow polluters to trade pollution credits. As a previous installment of this series noted, that’s a less effective way to combat global warming than carbon taxes, but the American Electric example shows that it would also direct the economic might of industrial polluters toward solving off-the-beaten-path problems such as livestock waste.
Other possible solutions include providing more aid to ranchers in places like Brazil, where forests are rapidly disappearing, to make cattle operations more efficient and thus decrease the need to cut down trees. Changes in farming practices on fields used to grow livestock feed could help capture more carbon. And U.S. agricultural policy is overdue for changes. Subsidies on crops such as corn and soybeans have traditionally kept the price of meat artificially low because these are key feedstocks.

ARTIST AND BUTCHER ARE CHICKEN ABOUT SKIN

2008-07-30T05:04:00.000-07:00

Butchers unusual artwork orderPublished: (29-07-2008)

A Bristol halal butcher has received an unusual order - 3,000 chicken skins.

Artist Elpida Hadzi-Vasileva has placed her order with Pak Butchers of Easton for an exhibition she is holding in London.

The skins will be cleaned, dried, dipped in preserving chemicals and then stitched together into a 12-metre by five-metre wall hanging.

Artist Elpida commented: “I was really pleased to find a butcher willing to provide me with enough chicken skins. I’m picking them up from the shop once a week and have now got about 800 sewn together.”

Pak Butchers, owned by city councillor Abdul Malik, is also pleased to supply the skins - but is warning that, even with a busy butcher’s outlet, it will still take some weeks to provide all the 3,000 skins.

SWINE ART , THE APPLE OF HER STYE

2008-07-21T11:47:00.000-07:00

Collector happy as a pig in a pen
07 NOV 2007
Joellen Bieber, the proud owner of a collection of approximately 100 pig-themed ornaments is happy as ever to see them return from the Webster Museum in New York where they were on display for over two months.

Her collection spans from stuffed animals to pot holders to magnets… and even more items.
Since a teenager, Bieber has been collecting pig ornaments. Although she does not have a favourite, a stuffed pig she received from her grandson about 10 years ago does occupy an important spot over her computer monitor.
Bieber was delighted to lend her collection to the museum as "it gave me an opportunity to advertise the museum to family and friends," she said.

WHERES THE BEEF ( burgundy)?

2008-06-23T05:35:00.000-07:00

French butchers fight government
Published: (28-05-2008)
Butchers in France are fighting legislation which could see greater power handed to the supermarkets.
A bill aimed at “modernising” France’s economy could threaten the fabric of the country’s high street, opposition groups complain.
The regulation has been drawn up by President Nicolas Sarkozy’s government as a bid to chip away at regulation in the retail sector and create greater competition to bring down prices. The bill will allow supermarkets to more easily open new stores and it will also change some of the complex rules regarding trade between suppliers and retailers.
However, shopkeepers, including butchers are claiming the move could lead to the demise of France’s small shops which would be left unable to compete with their larger competitors.

PUT A FORK IN ME CHAUNCY,TURN ME OVER IM DONE

2008-06-16T11:11:00.000-07:00

Solomon Islands Pig escapes Barbeque
09 JUN 2008
A group of bank employees from the Solomon Islands had a strange surprise during their recent annual barbecue.

The pig that was lying waiting to be roasted suddenly stood and walked off to look for food, the Dutch agricultural newspaper Agrarisch Dagblad reports. Everyone presumed that the animal had already been slaughtered.SupernaturalThe animal had been cut in the abdomen and neck but apparently not with a deadly effect. Most of the eaters refused to touch the pig. The group thought that the pig had supernatural powers. “the pig woke from the dead” explained a bank employee, “therefore, we may not eat it”.

PARANOID PIG FEARS DIRT (EDGAR SEZ "DIRTY TRICK"

2008-06-16T11:06:00.000-07:00

Mud-Shy pig given wellies
11 JUN 2008
A pig in North Yorkshire, England, has been diagnosed with mysophobia, a fear of dirt, and her owners have gone to extreme measures to combat the phobia.

Cinderella’s owners, Debbie and Andrew Keeble, were baffled by her reluctance to hit the mud when she and her siblings were let out into the fields. "When the batch ventured away from their mother, Cinders just stood at the edge of her sty shaking while the others explored," said Debbie. "We thought it was just that she didn't want to leave the sty or the sow, but we soon noticed if we moved them to where there wasn't any mud, she happily left it and roamed around without any nonsense."Andrew, added, "We scratched our heads a bit but then we thought, we wouldn't go in the mud bare-footed, so why not try some wellies?" Cinderella's green wellies designed by a friend of the couple, are made of rubber and have been created with no footwell so that her trotters slip straight in. Cinderella took to her trotterwear so keenly that she has been recruited to act as a mascot in the campaign to highlight the plight of British pig farmers.
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CHAUNCY AND EDGARS BEST PULLED PORK TIPS

2008-06-05T07:41:00.000-07:00

The best and most popular Pulled Pork Recipes at Barbecue & Grilling
Pulled Pork is probably the purist form of barbecue. This Southern Barbecue tradition originated with whole hogs cooked in pits, sometimes for days, shredded by hand and served up on plain white bread. Variations abound from here with all manner of sauces, rubs and cole slaws (typically served on top of the meat in a sandwich). Today most pulled pork is prepared with pork shoulder roasts known as a picnic or a Boston Butt. However you like it, these pulled pork recipes make a great meal.
1. Pulled Pork BarbecueThis is a Carolina-style pulled pork barbecue recipe.
Recipe
zSB(3,3)
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2. Memphis-Style Pulled PorkMemphis style barbecue combines sweet, heat and savory to make great barbecue. This recipe adapts those flavors to this great Southern Barbecue Pork.
Recipe
3. Texas Style Pulled PorkA nice southwestern style barbecue pulled pork recipe which can be eaten with out without the bun. This dish would be great accompanied by grilled vegetable kebabs or grilled corn.
Recipe
4. Best Odds Pulled PorkThis basic process for pulled pork is designed to give you the best possible barbecue pork possible. Once you get the basics down you can start experimenting with any your own ideas.
Recipe
5. Southwestern-Style Pulled PorkThis is mildly spicy Southwestern pulled pork is infused with the wonderful flavors of cumin, chili powder, and allspice.
Recipe
6. Spicy Pulled PorkYou can adjust the amount of red pepper used in this recipe to increase or reduce it spiciness.
Recipe
7. Pulled Pork with Spicy Chile SauceThis is a delicious pulled pork recipe. You can add more or less cayenne to the sauce to adjust the heat to your liking.
Recipe
8. Piedmont Pulled PorkThis is the classic pulled pork of North Carolina. The thin vinegar sauce has a little heat in it to give the pulled pork a bite without the sweet or barbecues of the west. If you want to really heat this one up throw in a tablespoon of cayenne.
Recipe
9. Chipotle Pulled PorkThe rub used in this pulled pork recipe, has the great flavor of chipotle peppers. Just make sure that the rub is finely ground before using.
Recipe
10. Pulled Pork with Wet Mustard RubTo prepare the wet mustard rub, you will need to use a mortar and pestle or spice grinder to mince the citrus peels and rosemary leaves.
Recipe
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THE WAITER YOU STIFFED HAS NOT FORGOTTEN BY JULIA MOSKIN

2008-05-28T12:37:00.000-07:00

GOOD LINKS IN THS ARTICLE/ WISH THEY HAD THIS WHEN I WAS A WAITER CHAUNCY , " WHATS THAT EDGAR?'The Waiter You Stiffed Has Not ForgottenBy JULIA MOSKIN Published: February 2, 2005
HAT evil lurks in the hearts of waiters? Now you can find out. But can you stomach the results?
An anonymous New York waiter wrote online recently: "In my fantasy, I become Darth Vader the next time a customer asks about the wines by the glass, then says, 'Merlot! Waiter, haven't you seen the movie "Sideways"?' Then I will slice off his head with my light saber."
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Grievances, including friction between kitchen and dining room staff, rapacious management and near-universal bitterness over tipping, are being revealed with gusto on the Internet by restaurant staff members. As a customer, to read Web sites like www.bitterwaitress.com, www.waiterrant.blogspot.com and www.webfoodpros.com is to wonder nervously, "Could they be talking about me?"
Each month, www.stainedapron.com publishes a new extreme example of customer obnoxiousness. (One forum is titled "Keep Your Brats at Home!") On bitterwaitress.com, the most popular page is an annotated database of people who give bad tips (defined on the site as "any gratuity under 17 percent for service which one's peers would judge as adequate or better"). Anyone can add a name to the database, along with the location, restaurant, amount of the check, amount of the tip and any details, most of which cannot be printed in a family newspaper. (A disclaimer reads: "We are not responsible for submissions. Uh-uh, no way, not in the least.") There are almost 700 entries.
"That stuff is childish," said Timothy Banning, a California chef who often posts to www.ontherail.com, a San Francisco-based site for chefs. "And it makes the industry look bad."
But most servers say that letting off steam helps them do the job. "It's so important for us to have a place to vent," said Becky Donohue, who waits on tables at Mickey Mantle's in Midtown and writes occasional posts at www.girlcomic.net. "It's amazing that more waiters don't kill people," she said.
Many in the industry protest that the rage-filled, often incoherent blogs and posts don't represent the feelings of most restaurant staff members, And so far only a small slice of the industry is active online. "Unlike a lot of people, chefs and waiters don't have computer access at work, or enough time to fool around on the Net," said Bryce Lindholm, a Seattle chef and manager who participates in a Yahoo discussion group for restaurant employees.
But the result of these forums, say Mr. Banning, Mr. Lindholm and others, is that the symbolic wall between the kitchen and the dining room - the wall that prevents customers from knowing what is done and said by waiters and cooks - is coming down. And how do they loathe us, the customers? Now we can count the ways.
"I don't think civilians really have any idea how the staff really feels: namely, that they just can't wait to turn the table, get their tip and see the back of you," Mr. Lindholm said. "Let's be honest."
Referring to restaurant customers as civilians is common, and indicative of the siege mentality that longtime cooks and severs tend to adopt. "I'd say waiting tables is one of the most stressful jobs you can have, short of being a firefighter or an inner-city police officer," said Bruce Griffin Henderson, a singer-songwriter who did 10 years as a waiter in New York. "You have no control over anything, but you are responsible for everything. You are always being squeezed by three immutable forces: the customer, the kitchen and the management."
But recent interviews revealed some fresh irritants for the more than eight million Americans who worked in restaurants in 2002 (the most recent year for which figures are available according to the United States Department of Labor). Waiters must now enforce bans on smoking, drinking by minors and cellphone use, and are enduring an influx of Euro-rich tourists who, restaurant staff members say, often pretend not to understand American tipping practices.
Chefs say they are being driven mad by an ever-changing spectrum of diets, allergies and food issues. Gillian Clark, the chef at Colorado Kitchen in Washington, contributed thousands of words to a forum at www.washingtonpost.com on the subject of customers who demand changes to the menu. "I explain to them that they are in my restaurant," she wrote, "and they must have the flounder the way I make it."
Ms. Clark is relatively tolerant of customers with genuine health problems, but many bloggers reserve their most towering rages for customers with real or imagined dietary restrictions. Last year a server at a Sizzler steakhouse in Norco, Calif., was arrested after a fight with Atkins-dieting customers over whether vegetables could be substituted for potatoes. Participants in online forums reacted with understanding, though the consensus was that Jonathan Voeltner, the server, had gone too far in following the customers and covering their house with maple syrup, flour and instant mashed potatoes. "Use the forum, dude!" one poster urged. "Blow off the steam here."
According to www.waitersworld.com, one Washington restaurant customer recently insisted that the restaurant's $10 minimum should be waived for him, because gastric bypass surgery had rendered him unable to swallow more than a few mouthfuls at one sitting. "So why are you in a restaurant?" wrote one cook. "WHY WHY WHY?"
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PORK FAT RULES CHAUNCY...PASS THE BBQ,.CAREFUL DONT STEP ON MY RESUSITATOR

2008-05-19T06:26:00.000-07:00

Steven Malloy, debunker of junk science, has the details on the latest major study to demolish the myth that dietary fat and cholesterol are bad for you. The article is here. The study involved nearly 50,000 women. According to Malloy:
The most significant result of the $415 million study is that low-fat diets don’t reduce heart disease risk. As the researchers put it, “Over [an average] of 8.1 years, a dietary intervention that reduced total fat intake and increased intake of vegetables, fruits and grains did not significantly reduce the risk of coronary heart disease, stroke or cardiovascular disease in postmenopausal women and achieved only modest effects on cardiovascular risk factors. . . .”Low-fat diets didn’t even improve heart health among the population of women who had heart disease at the beginning of the study. In fact, the low-fat diet regimen was associated with a slightly increased risk of heart disease among these women.These results are quite a blow to the Diet-Government Complex, that constellation of pharmaceutical companies, food processors, and government bureaucrats that have been pushing low-fat, high-carb diets on us for years. This has been a thoroughly politicized process from the start. (See this New York Times Magazine article, "What If It's All Been a Big Fat Lie?") As Malloy points out, the other major studies have consistently failed to support the fat-cholesterol-heart-disease hypothesis, but the results were always spun to distract attention from the facts. And the news media has always been too willing to merely reprint the press releases.For the scoop on such things, visit the website of The International Network of Cholesterol Skeptics . I'd also recommend Dr. Uffe Ravnskov's book, The Cholesterol Myths.Somewhere up there, Dr. Atkins is smiling.As Emeril Lagasse says, "Pork fat rules!"
Posted by Sheldon Richman at 5:48 AM

WHERE DOES MARIO BATALI EAT EDGAR?

2008-05-19T05:43:00.000-07:00

Meeting Mario Batali (Where Does He Eat?)
We throw the term "celebrity chef" around a lot, but I'm switching to plain old "celebrity" for Mario Batali. He barely made it out of the elevator at the Inn at the Market earlier this week without fans coming to say how they admired his food, and it was rare that 60 seconds passed in the quiet courtyard without someone tentatively approaching to ask for an autograph or say thanks.
Batali was easygoing and laid-back throughout. Why not? His fans are nice people, he said, not weirdos -- and at his restaurants they'd be hugging him, not shaking hands.
When we met he was running on the fumes of one-third of a porchetta sandwich that he grabbed at Salumi earlier in the day, waiting for dad Armandino to pick him up for a family dinner at Elliott's Oyster House. No molecular gastronomy for him -- in Seattle, "I like places with 20 oysters and four kinds of salmon." That includes the likes of Elliott's and Steelhead Diner and Etta's -- places that are "easy to love." And, it goes without saying that he's a fan of Salumi. "I knew Dad was going to do something (with food). I didn't know he was going to become a national icon."
Batali has a restaurant empire on the East Coast, and I told him I'd been struck by the recent changes in Seattle's restaurant scene, how a few years back only Tom Douglas could claim the emperor's title, but others are finally taking the plunge. I asked what made Batali go ahead with more than one place of his own. His response was remarkably similar to what Ethan Stowell said when Stowell opened Tavolata -- that he had great chefs under him who needed an opportunity to move up, and he didn't want to lose them to another chef or another city.
"What happens is, you grow, and all of a sudden you have all these people ready for a great challenge," Batali said. He added that he hopes Seattle chefs are also sharing equity in the new ventures with those chefs. One of the most important things he's learned over the years, he said: "You don't need to make all the money."
Batali was mainly in town promoting his latest book, Italian Grill, getting props for recipes that range from herb-rubbed T-bone to grilled radicchio to a recipe for homemade ricotta to serve over grilled bread. To Batali, it was a chance to collect "what I really make at my home, all summer." The mussels he's grabbing bare-handed from the piastra in the cover shot really are being cooked on the 41-inch Viking grill at his summer home, the sweetie-pie kids in the food photos are his own sons, Leo and Benno. ("Do they cook?" I asked. Oh, yeah -- with recipes, without recipes -- and, Batali swears, when he was back in New York for stretches of time last summer, assuming his wife was cooking every night, she was having the boys do Iron Chef competitions to see who could make the best dinner.)
So where does Batali stand on gas vs. charcoal? The book's recipes, surprisingly, neutrally, all give the option of either.
"I don't mind gas. Gas works," Batali said. The ingredients and the recipe are what matter here. "I don't want people to obsess about the wrong thing -- which is going out and buying the 41-inch Viking."
Batali's own favorites in the book include the mussels (recipe below), the fresh rabiola wrapped in mortadella, and a spit-roasted duck with orange and rosemary. The two that have grabbed my interest the most so far, though, are a pizza crust recipe that includes white wine (he credits the daughter of an Italian colleague for the tip) and roasted corn "as Italians would eat it", the point being, Italians don't eat corn this way, but, if they did, they might do it like this -- rolled in olive oil and vinegar, dredged in Parmigiano, and sprinkled with fresh mint and hot red pepper. I had to ask if he gets heat for departing from pure Italian food. He said no -- at least not any more now than ever. He thinks he cooks "in a way Italians understand," whether it's traditional or not.
I also couldn't resist asking about his feelings toward what I think is one of the best food books ever, Bill Buford's Heat, which started off as a profile of Batali. In 30 years, Batali knows he'll feel honored by it. But it's the last time he'll give a writer complete access to his life. Reading the book in the end felt as though he was standing in a room full of mirrors, he said. Up on a pedestal. Naked.
During the reporting, "I wasn't really paying attention, thinking 'Oh man, he's writing everything down'," Batali said. And it's amazing how different what you're saying sounds when it's drawn out on the page.
Batali's a native of Federal Way, and I was cheered to hear him say how much good food he enjoys in our region. "It's a great time to be in the Pacific Northwest," he said. We have great restaurants, great markets, people doing great things with all sorts of food. (Our cheeses, for one -- "Wherever there's a good wine culture, there's a good cheese culture," he said.) So why, I asked, do Seattleites have such an inferiority complex when it comes to our food? He says it's a function of our lousy roads and terrible drivers. ( I know. This, from a New Yorker?)
Next step for Batali is the airing this fall of the Spain-based PBS food show he made with the bizarrely dream-sequence-like combination of Mark Bittman and Gwyneth Paltrow. (Can't you picture waking up, blinking, saying 'I had the weirdest dream ... that Mario Batali, Mark Bittman, Gwyneth Paltrow and I all went on a road trip to Spain!) It's not as strange as it sounds, Batali said. He knew he could work well with Bittman, and Paltrow is an old customer and friend who told him at a dinner party she'd like to be involved. And talk about celebrity? When they're in Europe, it's all reflected toward her, not him.
Want to gain your own Mario-related fame and spend some of your own time with the man himself? Enter his grilling contest. Details here.

5 MADE UP STORIES ABOUT COWS

2008-05-07T07:38:00.000-07:00

HEY THIS GUY BULL#@&*^$%"S BETTER THAN YOU EDGAR!
"BRING IT ON CHAUNCY"
Five made-up stories about cowsPosted on August 13th, 2007 by John Cow

A big cow
The largest cow in the world was super-sized Maureen who measured over 14 feet in length in Kentucky in 2002. Maureen was the result of selective cow breeding and was fed on genetically modified grass. At over seven feet tall and weighing almost two tons, Maureen scored a number of cameo appearances in Jackie Chan movies before her death in 2005.
An old cow
The oldest cow in the world, named Betty, lived to be more than 100 years old. Betty, from Houston, Texas, was fed on a diet of plum tomatoes and corn by her owners Ted and Dorris Whitewater. Born in 1894, betty was passed on from generation to generation until her death in a motorcross accident in 1995 at the age of 101. Ted and Dorris’ farm was being used for a junior motorcross event when Betty wondered from her enclosure and onto the motorcross track where she had a heart attack and died instantly. Ted and Dorris were said to be devastated. “She was lucky for the family,” said Ted. “That’s why we never ate her.”
A cow rampage
Residents of a small village in England’s West Country were left bemused when a gang of cows outwitted a farmer and wreaked havoc at the village fete in December 1999. Farmer Jerry Danson had been in his cow field when one of his cows approached him walking with a limp. Concerned that the cow had been in a cow fight, Farmer Jerry opened the gate and led the cow out of the field away from the other cows. The rest of the herd then took their cue and charged toward the gate. Before Jerry realized what was going on, the entire herd of 112 cows had escaped and was making its way to the cricket field where the fete was being held.
Stunned villagers watched as the cow mob destroyed stalls, ate entries in the vegetable contest and began jumping on the bouncy castle. The cows eventually got bored and returned to their field by their own accord.
A silly cow
The first ever cow to attempt a bungee jump died after the bridge she bungeed from collapsed in April last year. Mertyl ignored the advice of friends and family and found a bungee jump company that would assist her to live achieve her lifelong dream of bungee jumping. The jump took place on a bridge over a river in New Jersey. A short bungee cord was used to allow for Mertyl’s above-human weight. After jumping from the bridge, the bungee cord extended and Mertyl approached the ground at such a rate that the entire bridge was pulled down with her, killing the cow and two other people. This was the only time a cow has ever tried to bungee jump.
Cow warfare
In March 1975, infamous cow mobster Dorris was bitten and trampled to death by members of a rival cow-mafia family in Holland. The killing marked the beginning of a bloody, 30-year battle between two cow-mafia families living in fields next to each other. The violence peaked two years ago when one cow was pushed under the wheels of a tractor. The two families decided enough was enough and signed a pact to not harm each other’s cows. Two years on and the peace remains.
This post was written by Angel
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BRAVE PIG BITES BUTCHER

2008-05-07T07:31:00.000-07:00

A brave sow which bit a butcher in order to save a boar from being slain has been placed at the top of a selection of the most moving animals of 2007 in China, organised by an Internet user on a well-known domestic online community.

On Valentine’s Day this year, the pig rose to fame by rushing towards a butcher who was preparing to slaughter a boar, knocking him to the ground.
The pig's owner later had to pay 800 yuan (US$108) for the butcher’s medical bills and the pig was confined to its sty.
Brave big piggy!!!

EXPLODING COWS,ITS THAT DAMN GLOBAL WARMING EDGAR."NO DUNG CHAUNCEY"

2008-04-07T07:17:00.000-07:00

Exploding Cows, Part 1
As the middle of the country endured its sixth day of sweltering summer heat, operators of feed lots in Iowa faced a new problem - exploding cows. The extreme heat causes gases to rapidly expand in animals after they die of heat-related distress. In many cases, they literally burst. "We've got to get them picked up right away or otherwise when you pick them up all you get is pieces," said one Iowa resident.
Exploding Cows, Part 2
Not only that, but cows can explode electrically as well. (I saw this on 60 minutes, or some such). On some old farms, the electrical wiring is old and poorly grounded. Large amounts of current will leak into the ground. Unfortunately, nearby animals (cows, you know) can be the termination points for this electricity, and they just blow up.

HOW TO FIND A BUTCHER

2008-04-07T07:06:00.000-07:00

A good butcher is no longer hard to find, thanks to Meatinfo's new searchable directory. Butchers are the lifeblood of the high street and offer consumers excellent service and top quality products all backed up by the best knowledge in the business. If you're looking for top tips on how to cook a steak, or how to impress at a dinner party, then your local butcher is the person to ask.

BOARS GONE WILD

2008-04-07T05:39:00.000-07:00

An eight year old tame wild boar called ‘Babe’ is leading a luxury life on a private island in the Bahamas.

Babe lives together with the island’s two inhabitants – Luke Abbott and his partner Mona Wiethuchter.
At night, he returns to his fellow boars in the bush, but by day, he lives the life of a beach babe – swimming, eating hot dogs and drinking beer.
"We succeeded in taming babe when he was just one day old. Since then, he has been hand fed by us," said Mr Abbott.
The couple keep an eye on Babe’s weight. Two years ago, he was subjected to a jogging routine up and down the beach as he was carrying excess weight.
His daily routine begins with a hot dog, then a nice swim in the sea, afterwards a snooze on the beach followed by a nice brush down of his coat.
What a privileged life!

"DAY GLO PORK PRODUCTS AT LAST!!!!!"

2008-04-06T07:19:00.000-07:00

Fluorescent piglets born in China
09 JAN 2008
A pig genetically modified in China to make it glow has given birth to fluorescent piglets, proving such changes can be inherited, according to State Media.

Scientists in northeast China injected fluorescent green protein into three sows’ embryos when they were bred in December 2006.
The pigs glow green when placed under an ultraviolet light.
Liu Zhonghua, a professor at Northeast Agricultural University in the city of Harbin, was quoted as saying that "the mouths, trotters and tongues of the two piglets glow green under ultraviolet light, which indicates the technology to breed transgenic pigs via cell nuclear transfer is mature".
"This technology promises to breed excellent transgenic pigs and even raise special pigs to provide organs for human transplant operations in the future," he said

I KNEW IT WOULD EVENTUALLY COME TO THIS CHAUNCEY. "WHATS THAT EDGAR'? DONT BURY IT EAT IT.

2007-10-24T13:21:00.000-07:00

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HEY EDGAR, WHY IS THERE COW DUNG AT A PIGS WEDDING ? why chauncy? TO KEEP THE FLYS OFF THE BRIDE..... YOU DOPE !

2007-09-12T13:58:00.000-07:00

Pot bellied pigs get married
13 FEB 2007
As the Year of the Pig is approaching rapidly in many Asian countries celebrations are set up. For that reason, a pig producer in North East Taiwan arranged a marriage between two pot bellied pigs.

Farmer Shu Wen-chun had already started looking for a proper spouse for his 18 kilogramme animal in October last year. He finally found one, born in 2005. "They will live together in happiness," he said.Both animals wore tailor made marriage garments during the wedding ceremony and were blessed by a catholic priest. About 400 people were present to witness the ceremony – even paying about €3 per person to witness the events.The money will be spent on a project for handicapped children.Two parrots were present at the wedding too, being best men.The year of the pig will start on Sunday, February 18th

PIG BLADDER HELPS MAN REGROW FINGER TIP

2007-08-29T00:31:00.000-07:00

regrow his fingertip
22 FEB 2007
An American man is said to have seen his sliced-off fingertip re-grow after the wound was sprinkled with a powdered extract of pig bladder.

Lee Spievack, a 68-year old shopkeeper from Cincinnati, Ohio, lost his right middle finger in the hobby shop where he works, back in August, 2005.
Within four weeks, after sprinkling, his finger had regained its original length and by the end of four months it was almost back to normal.
PotionUS scientists believe the pig bladder 'potion' may lead to an extraordinary breakthrough in regenerative medicine that could re-grow fingers, toes and limbs and even other body parts.
The Pentagon was so intrigued by the story it has launched a summer study to try and help soldiers who have lost parts of fingers fighting in Iraq.
The bladder extract contains collagen, the most abundant protein in mammals, together with a variety of substances that form a microscopic scaffolding for the fingertip to build around.
The powder also sends out chemical signals to promote the regeneration.
AdviceSpievack used the pig bladder after an advice from his brother, a former Harvard surgeon, running a company that makes an extract of pig bladder that had been used in the past to help horses re-grow ligaments.
A University of California scientist reacted rather sceptically to the news. "It sounds like you put it in a cauldron under a full moon," he said

OH DEER EDGAR, WHAT A YA KNOW?

2007-08-12T10:31:00.000-07:00

Game
In most European countries game forms part of the average diet but that in Britain it represents only 1% of total meat consumption, it is claimed. Grant-aided promotion of game has focussed on increasing and sustaining demand for wild game, particularly pheasant and venison, in England. The season for game is relatively short with supplies available through dealers, many of whom have close contacts with estates.

SHOULD PUMP GAS INSTEAD OF COFFEE

2007-08-07T13:37:00.000-07:00

News
No Pork at Dunkin' Donuts
06 AUG 2007
Franchise owner, Walid Elkhatib who runs two Dunkin’ Donuts outlets, has been serving coffee and donuts for almost 30 years. He may lose it all because he refuses to serve bacon, sausage and ham sandwiches.

Elkhatib explained to the company that Islamic law forbids him to eat or handle pig meat; however, the company said that it would not renew Elkhatib’s franchise unless he sells ‘the complete line of approved Dunkin’ Donuts products’. Elkhatib took his case to federal court.

Due to Elkhatib being the owner and not an employee of Dunkin’ Donuts, he could not claim discrimination based on religion, instead he claimed racial discrimination, using a Reconstruction-era law, initially set to protect slaves after the Civil war.

The court battle continued for five years. The company maintained the argument that a, “Dunkin' Donuts franchise can no more refuse to sell breakfast sandwiches based on the Muslim faith, or Arab ancestry, than a McDonald's franchise can refuse to sell hamburgers because they are Hindu or Indian,” and proved undefeated in court when the case was won.

Elkhatib has lost one franchise, while the lease of the other outlet is up next year.

In July of this year, the 7th U.S. Circuit Court of Appeals ruled that the complaint could proceed. It discovered that some Dunkin’ Donuts are allowing some pork-free establishments to operate – Elkhatib will continue in his battle against the company

OUSTED PIG POLITCALLY CORRECT? WHAT A BUNCH OF PUSS....OOPS, KITTENS

2007-08-01T07:37:00.000-07:00

Kitten pushes pig out of Chinese zodiac
14 JUN 2007
A mobile text messaging company recently published an advertisement for a Chinese Zodiac fortunetelling SMS service, in which they replaced the pig, the twelfth animal of the zodiac with a kitten.

ImageUtils.showImage("/ts_pi/resources/attachments/im/true/preview/true/id/19611/kitten replaces pig in chinese zodiac.JPG", "image/pjpeg", 146, 146);

When asked the reason for the kitten/pig switch, the person in charge of the advertisement said it was because the ad was targeted at the Malay market and the company wanted to be sensitive to Muslim readers.

Hey Chauncy, I found a french fry in my oil pan,hold the lube.

2007-07-18T13:43:00.000-07:00

McDonald's finds new use for oil
Published: (02-07-2007)
McDonald’s has pledged to recycle its cooking oil by using it to run its delivery vehicles.
The fast-food chain has said it will convert all its 155 vehicles to run on bio-diesel by next year.
The fuel will be created by combining the company’s cooking oil with rapeseed oil, which McDonald’s claimed could save them more than 1,650t of carbon every year.
The company added it was also working on a range of other initiatives spanning recycling and packaging to reduce its carbon emissions.

YAK !!!!!! THIS BUN TASTES LIKE CARDBOARD

2007-07-18T00:52:00.000-07:00

What's in my pork bun? Cardboard!
16 JUL 2007
Chopped cardboard, softened in an industrial chemical and made tasty with pork flavouring, is a main ingredient in batches of steamed buns sold in a Beijing neighbourhood, Chinese state television reported. Normally these buns contain pork.

This pigculiar incidence came to the forefront when a hidden camera from China Central Television featured the maker of the buns (called baozi ). "What's in the recipe?" the reporter asked. "Six to four," the man said. "You mean 60% cardboard? What is the other 40%?" asked the reporter. "Fatty meat," the man replied. The police has shut down the operation.ScaresChina has been involved in many product, food and animal feed related scares lately. China has millions of small producers making food and chemicals for the global market. As a developing country, China's food and drug supervision work began late and its foundations are weak.
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JULY IS NATIONAL HOTDOG MONTH

2007-07-12T06:38:00.000-07:00

Americans To Consume 2.3 Billion Hot Dogs During July's National Hot Dog MonthNew Trivia Quiz Separates the Top Dogs from the Wiener Wannabees
Grills to Sizzle Over Holiday WeekendHamburgers and Hot Dogs Top List of Most Popular Grilling Items Heading into Memorial Day Weekend
Hot Dog Council Forecasts Home Run Season for Perennial Baseball FavoriteHot Dogs to be Consumed in Ballparks Would Round Bases 41,667 Times
The King of the Cocktail Hour is Back: Old Favorite "Pigs in a Blanket" Get Upscale Makeover in New Recipe Collection
Home Run Forecast for Peak Hot Dog SeasonMajor League Baseball Lovers Will Eat Enough Hot Dogs to Stretch Coast to Coast
Big Apple is Big 'Wiener' in Hot Dog Poll
National Hot Dog and Sausage Council Reveals New Hot Dog Topping RecipesA Tribute to the Patriotic, All American Food
Fourth of July is 'Top Dog' Holiday for Wiener LoversAmericans Associate Hot Dogs Most Closely with Independence Day - and Exercise Their Freedoms of Choice in Toppings and Buns
'Meating' Their Maker: Americans Name Hamburgers and Hot Dogs as American as Uncle Sam
Fire in Their Bellies: Sixty Percent of Americans Prefer Hot Dogs GrilledNew Hot Dog Council Poll Shows Mustard Takes 'Gold Medal' in Topping Poll

TIPS FOR PAIRING LIQUOR AND CIGARS

2007-07-11T08:12:00.000-07:00

The cigar has long been viewed as a luxury of the rich and powerful. Images of well-to-do men puffing on a stogie and swirling a glass of good brandy have been well documented and memorialized in films and TV. If you are just becoming interested in cigars and would like to relax with a stogie and drink after a long day\'s work, here are a few tips to get you started. Traditionally, the cigar has been paired with a strong drink. Popular spirits include rum, brandy, or whiskey. Some argue that a good cigar should always be paired with a strong drink that has a hint of sweetness. Indeed, cigar smokers have long enjoyed these popular pairings. For years, the idea of pairing cigars with beer has gone overlooked. But why overlook good old beer? Recently, the trend has been to pair cigars with various varieties of beer. It seems that as cigars have entered the mainstream, it has been democratized and popularized. What better way to enjoy a puff of this newly popularized treat than to pair it with beer? Pairing a good cigar with a good beer is not an easy feat, but when accomplished, it is well worth the effort. Much of the pairing has to do with your experience level. If you are a novice, you will probably need help in pairing your specific cigar with an appropriate beer. If you have a more experienced palate, and you know what you like, you can probably make connections between certain types of cigars and beers. Because cigars are so strong and flavorful, one of the challenges in pairing is to find a beer that complements the intensity of most cigars. Most cigars will pair nicely with a good barely wine or a single malt scotch. If your cigar can be described as woody, spicy, with hints of cedar, try pairing it with a barley wine. The fruity hint of barely wine should complement nicely with the spicy flavor of your cigar. The combination of a spicy cigar with a slightly fruity beer can create an overall creaminess that enhances the flavors of each significantly.If you have no clue as to what flavor combinations might work, experiment. First, find a cigar that you enjoy. Try to identify the characteristics that you enjoy about it. Then, find a beer whose flavors you think might \'match\' or complement the cigar. Many incredible discoveries have been made in much this same way

HEY EDGAR, YOU KNOW THAT KID..........

2007-07-10T06:27:00.000-07:00

Alabama boy, 11, kills giant pig
30 MAY 2007
Using a gun, an 11-year old boy from the American state of Alabama has killed what is possibly the biggest pig mankind has ever seen.

It took brave Jamison Stone about three hours to kill the boar, according to Fox News. The youngster spotted the animal during a hunting trip together with his dad and two guides, in the eastern part of Alabama.Altogether he needed eight shots, before being able to kill the pig, weighing 477 kilogrammes and measuring 3 metres, according to Jamison's dad Mike.'Hogzilla'Should these data prove to be correct, than Jamison's pig is bigger than good old Hogzilla, found in Georgia, three years ago. This animal weighed 400 kilogrammes and was 'only' 2.5 metres long.Mike Stone said he would like to make sausages of the pig – it is estimated that this could be about 250 to 350 kilogramme of sausage.Meanwhile, a special website has been created about the unusual catch: http://www.monsterpig.com./.

"THERES SOMETHING YOU DONT SEE EVERY DAY EDGAR," " WHATS THAT CHAUNCY"?

2007-07-10T06:06:00.000-07:00

Pigculiar News
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Octopig: A pig with extra…everything
02 JUL 2007
A piglet born in Croatia with six legs and two penises has been nicknamed Octopig.

Owner Ivica Seic came up with the nickname, daily newspaper Vecernji List reported.The farmer from the village of Vrpolje said Octopig also has two anuses, and was growing so fast they had decided to keep him as a pet.Ivica said: "Who knows, maybe we can breed more although the two penises might be a problem."

swine spew

2007-07-10T06:02:00.000-07:00

Pigculiar News
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Spilled greasy pig parts all over the highway
09 JUL 2007
A busy section of highway had to be closed for seven hours after a truck tipped over and spilled pig ears, feet and grease all over the road, creating slippery conditions on Chicago roads.

A sudden shift in the truck's load caused it to tip onto its side near an entrance ramp in Skokie, according to Illinois Department of Transportation spokesman Mike Claffey. No injuries have been reported. Transportation department workers used sand to absorb the grease. They also sprayed a foam usually used in hazardous materials situations and spread rock salt to provide more traction

BUTCHER STATS- BRITAIN

2007-07-10T05:52:00.000-07:00

Butcher
There are in the region of 7,500 retail butchers and 600 specialist-catering butchers in Britain today. The number of retail butchers has dropped dramatically over the last 30 years as supermarkets have come to dominate meat sales. However independents have enjoyed something of a revival of fortunes in the last couple of years as shoppers have become increasingly aware of health issues, and have wanted assurances over traceability and quality of meat.

STEAK HOUSE PORTER HOUSE STYLE

2007-07-10T05:48:00.000-07:00

A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°. Here's how to achieve the same result at home. Place a 2"-thick prime dry-aged porterhouse steak (about 3 lbs.) on a plate and allow it to come to room temperature for 1 hour. Heat oven to 500°. Open all your windows, readying your kitchen for quite a bit of smoke. Heat a large cast-iron skillet over high heat until very hot, 6–8 minutes. Rub steak all over with 2 tbsp. canola oil, then season generously on all sides with coarse salt and coarsely ground black pepper. Add 1 tbsp. canola oil to skillet and carefully add steak. Cook, without turning, until deeply browned and crusty. When you're cooking a steak at home, it's nearly impossible to brown both sides sufficiently and still cook it to medium rare, so make sure you cook the first side (the presentation side) until it has a charcoal-like crust, about 7–8 minutes. Flip steak and cook until browned on second side, 2–3 minutes more. Transfer skillet to oven and roast until medium rare, 6–8 minutes. Transfer steak to a rack over a tray, top with 2 tbsp. butter cut into thin slices, and tent loosely with foil. Set steak aside to let rest for 5–10 minutes, then transfer to a cutting board. (Hold on to the buttery juices that have collected on the tray.) Following the contour of the bones, cut the filet off one side of the steak and the top loin off the other. Working on the bias, slice both pieces of meat into 1⁄2"-thick slices, keeping slices together as you go. Reassemble the steak on a platter along with bone, fanning out steak slices slightly. Pour reserved juices over meat. Serves 2.
First published in Saveur, June 2007