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I don't think any animals are here for us to eat any more than we're here to be eaten by them but since I'm going back to being a veggie, I am aware that makes me currently a hypocrite. I admit that. But if you're going to eat them, at least treat them kindly in their death, and foie gras/dog meat/cat meat/factory farming does not do that at all.

RedGlitter;916471 wrote: I don't think any animals are here for us to eat any more than we're here to be eaten by them but since I'm going back to being a veggie, I am aware that makes me currently a hypocrite. I admit that. But if you're going to eat them, at least treat them kindly in their death, and foie gras/dog meat/cat meat/factory farming does not do that at all.


I do try to buy organic, free range etc...I would hate to think that something suffered for my desires, however I do believe im superior to an animal, rightly or wrongly I see my needs as paramount. I am an animal lover and probably also a hypocrit as in I love bacon but I also love pigs. Thats why id never be able to have one as a pet. I love dogs and have always had one as a pet and I can rest easy because I know id never want to eat one.

Chezzie;916479 wrote: I do believe im superior to an animal, rightly or wrongly I see my needs as paramount.If you'd just recognise that you ARE an animal, Chezzie, all these contradictions would disappear.

Chezzie;916479 wrote: I do try to buy organic, free range etc...I would hate to think that something suffered for my desires, however I do believe im superior to an animal, rightly or wrongly I see my needs as paramount. I am an animal lover and probably also a hypocrit as in I love bacon but I also love pigs. Thats why id never be able to have one as a pet. I love dogs and have always had one as a pet and I can rest easy because I know id never want to eat one.


I also buy organic and range free. But I've got a big family to feed and they can be "piggy" now that they are outta school. I've got my own little "piggies" and would never consider "canibalism" as a choice. But yum, I do love bacon, scrapple, hotdogs, pork loin oh I could go on. I like my neighbors dog as he is a good watch dog, but never would I eat him.

qsducks;916485 wrote: I also buy organic and range free. But I've got a big family to feed and they can be "piggy" now that they are outta school. I've got my own little "piggies" and would never consider "canibalism" as a choice. But yum, I do love bacon, scrapple, hotdogs, pork loin oh I could go on. I like my neighbors dog as he is a good watch dog, but never would I eat him.


Well thats the whole point Ducks, your pig is a pet, the bacon you buy wasnt, it was bred to eat.

Chezzie;916486 wrote: Well thats the whole point Ducks, your pig is a pet, the bacon you buy wasnt, it was bred to eat.


I don't want another pig in the house, especially that size. I thought you were laughing at my joke.

qsducks;916488 wrote: I don't want another pig in the house, especially that size. I thought you were laughing at my joke.


of course I was babes, you have me laughing constantly lol

Chezzie;916491 wrote: of course I was babes, you have me laughing constantly lol


Oh good. So, are you "pigging" out this week?:wah:

qsducks;916497 wrote: Oh good. So, are you "pigging" out this week?:wah:


snort snort*:wah:

Chezzie;916503 wrote: snort snort*:wah:


Oink:wah:

I must say I was amazed to find horse on the menu or a fine Swiss restaurant - but it tasted good. Dunno whether it was ever anyone's pet? I guess cultural differences are very much in play here. For instance, most Australians don't get too sentimental over eating Skippy. I agree about foie gras - but it does taste good. And I've seen flocks of not too unhappy looking geese in the Dordogne area of France free ranging about in the fields probably in between force feedings. As for eating dog - I think it's easy in the west where we are well off enough to be able to choose what we'd like to eat. We have the luxury here of choosing whether to be healthyily vegetarian, vegan, omnivorous etc. Maybe the Chinese learnt to eat dog, rat, etc like the Australian aboriginals learnt to eat witchety grubs and goannas - in order to survive. When did you last eat whale blubber?

Hi Pam,good to see you.



No skippy eating for me I have seen what lives & grows inside skippy:-3

I can't eat emu either just doesn't seem right.

I do eat meat though & enjoy it.Mostly chicken for me.

As far as dog goes ,won't ever be happening either:yh_sick:yh_sick

When I was very young we had cows and the cows had names. At dinner we would compliment the milk cow's contribution to the meal. When we slaughtered a cow we'd often comment or tell stories of the cow that contributed this tasty roast or steak.



I'm a dog person. I've owned and loved dogs most of my life.



But ...



When in a foreign land I eat first and ask questions later. Dog is deeeelish!

I used to have an Ecuadorian friend. When he visited his country he ate dog from a street vendor and got a tape worm.

Its unclear whether he got it because the food was ill prepared or it was such a foreign thing to put in his stomach.



On a side note he had a rather large stomach and I recall he used to pull his shirt up and make faces with his bellybutton.

Accountable;915937 wrote: I don't get why they took it off the menu. Nobody would be forced to order it.


I would have to assume they feared a down right boycott from the westerners visiting...

spot;916313 wrote: I'm not sure that what they're doing there in China is remotely as vile as what's done to veal calves or pate de foie geese and throwing in "French" there is gratuitous nationalistic flag-waving, I'm sure veal and pate de foie are still produced and eaten in the US.


No gratuitous nationalistic flag-waving...Simple explanation as to her observations...There is a difference...

K.Snyder;916724 wrote: No gratuitous nationalistic flag-waving...Simple explanation as to her observations...There is a difference...


How? The French do that to calves and geese, so do the Americans. Why would an American single out the French?

spot;916766 wrote: How? The French do that to calves and geese, so do the Americans. Why would an American single out the French?


Why would an Englishman single out an American for singling out a Frenchman ?

Any Asians in the audience ?

Nomad;916769 wrote: Why would an Englishman single out an American for singling out a Frenchman ?


because, unlike the Frenchman or the Englishman, the American gratuitously and hypocritically flag-waved by blaming somewhere abroad.

spot;916771 wrote: because, unlike the Frenchman or the Englishman, the American gratuitously and hypocritically flag-waved by blaming somewhere abroad.


I blame the Turks.

For EVERYTHING !

Nomad;916773 wrote: I blame the Turks.

For EVERYTHING !


Did you ever see Turk 182? That was such a good movie.

RedGlitter;916774 wrote: Did you ever see Turk 182? That was such a good movie.




Very Nomadesque...

spot;916766 wrote: How? The French do that to calves and geese, so do the Americans. Why would an American single out the French?


She didn't single out anybody...Good Lord she simply stated that the French restaurant served the particular food that was being discussed...Where in any of her posts in this thread did she accuse of only the French that made "Goose Pate"?...You see it as singling out the French because you chose to see it that way...She deserves more of the benefit of the doubt...

You would like it to be known that it's not only the French that serve "Goose Pate" and are not the only ones that subject geese to vehemenent torture fine...

Many other people besides the French make "Goose Pate" and subject geese to utter torture in doing so...Including people within America...There...

Nomad;916777 wrote: Very Nomadesque...


:-4 Thank you.

spot;916771 wrote: because, unlike the Frenchman or the Englishman, the American gratuitously and hypocritically flag-waved by blaming somewhere abroad.


Nothing even remotely close to this...

gsducks simply stated a particular observation of hers that French oriented restaurants served the "Goose Pate"...Where is the ill implication?...

I sense another of those cross-cultural misunderstandings, probably because England's only 20 miles from France. The phrase wasn't French oriented restaurants, it was French restaurants which I took to mean restaurants in France. If I want to go to a French restaurant I go to the airport and fly for fifty minutes.

spot;916794 wrote: I sense another of those cross-cultural misunderstandings, probably because England's only 20 miles from France. The phrase wasn't French oriented restaurants, it was French restaurants which I took to mean restaurants in France. If I want to go to a French restaurant I go to the airport and fly for fifty minutes.


I take it you don't have very many French oriented restaurants in the UK...

K.Snyder;916797 wrote: I take it you don't have very many French oriented restaurants in the UK...


They'd be firebombed.

We have Italian, Greek, Somali, Polish, Javanese, more varieties of Indian restaurant than you could reasonably believe but any restaurant that cooks classical cuisine omits the word "French" from its title as an absolute rule. Thai, Japanese raw food, Japanese cooked food, Chinese upmarket, Chinese downmarket, Chinese takeaway, huge numbers of English Chippies but no French restaurants. We have Chilean down behind the Hippodrome, Albanian on the Whiteladies Road, there's a Singapore restaurant on Corn Street and two Malay basements by the University, there's even a drive-by MacDonald's - is that how you spell it? - on the Outer Ring Road representing all that's best from the New World, but no French. We've Algerians who set up a cooperative as did a couple of Mexican banditos, the ethnic specialities of Russia, Spain, Indonesia, Ethiopia and Finland all have outlets within a mile of the Cathedral as have the Hungarians, the Germans at the Bierkeller and the Serbs, but there's no French restaurants at all.

spot;916798 wrote: They'd be firebombed.

We have Italian, Greek, Somali, Polish, Javanese, more varieties of Indian restaurant than you could reasonably believe but any restaurant that cooks classical cuisine omits the word "French" from its title as an absolute rule. Thai, Japanese raw food, Japanese cooked food, Chinese upmarket, Chinese downmarket, Chinese takeaway, huge numbers of English Chippies but no French restaurants.


Well I have to say that every restaurant in America is culturally and nationally articulated...There really is no "American" oriented restaurants in America...With the influx of immigrants that has made America what it is today they brought their food culture with them...Which is an idea that I've had for quite some time venturing into true American restaurant business the only problem is I don't know what to put on the menu...

For further reference when anyone in America refers to a restaurant as French, Indian, Italian, or Mexican etc.. etc.., It's completely safe to assume that they're not referring to restaurants within individual countries unless they specifically state otherwise...

K.Snyder;916797 wrote: I take it you don't have very many French oriented restaurants in the UK...


I live in a small village in wales and we have French oriented restaurants Kevin, chez collete is 5 miles away.

http://www.restaurants.co.uk/rest_inclu ... e/DHlCcg==

Here is a list of the 20 best French orientated restaurants in London if your ever over this way and fancy a bit 'o' French lol

http://www.squaremeal.co.uk/restaurants ... st_French_

Chezzie;916864 wrote: I live in a small village in wales and we have French oriented restaurants Kevin, chez collete is 5 miles away.They're not French!!! The chef's from Liverpool, for goodness' sake! The menu has French dishes on it, the food's prepared in a French style but how could it possibly be called a French restaurant?

spot;916882 wrote: They're not French!!! The chef's from Liverpool, for goodness' sake! The menu has French dishes on it, the food's prepared in a French style but how could it possibly be called a French restaurant?




Yer funny.

Same way you can say you've eaten American after the Burger King chef has prepared your meal.

Nomad;917006 wrote: Yer funny.

Same way you can say you've eaten American after the Burger King chef has prepared your meal.


Really, I have problems.

An Italian restaurant has a chef who's Italian, the local Indian hails from that sub-continent. Nobody would eat at a Malay restaurant whose chef was unfamiliar with the markets of Kuala Lumpur. Why do you have this exclusion where the French are concerned?

That Liverpoolian chef.....dont you think he might have actually gone to France and learned French cuisine from a French chef ?

Anyone can be taught technique, flavor and ingredient.

Its not like the French were born with it, they were taught too.

And I can cook a stir-fry. It doesn't mean that a restaurant I open could be called a Chinese Restaurant.

The trouble is that the majority of classic cuisine originated in France. I seriously insist that to be a French Restaurant an establishment has to be under the control of a native-born French chef. If the guy's a scouser then however good his cooking is, it's a restaurant which has some French dishes on the menu.

spot;917033 wrote: And I can cook a stir-fry. It doesn't mean that a restaurant I open could be called a Chinese Restaurant.



The trouble is that the majority of classic cuisine originated in France. I seriously insist that to be a French Restaurant an establishment has to be under the control of a native-born French chef. If the guy's a scouser then however good his cooking is, it's a restaurant which has some French dishes on the menu.




Nonsense.

So youre suggesting the French are born with an innate ability to whip up anything French simply because of where they happen to be born ?

Of course not. French chefs were rigorously trained in every aspect of cooking.

The same way the Australian standing next to him at Cordon Blue is being taught.

Its your personal whim French cooking should be prepared by a Frenchman.

I learned my French dishes from Michel Guerard who insisted that he learned all his techniques and his basic recipes at his mother's knee. He was quite insistent about it. I could imitate, he said, but I couldn't possibly be a French chef and what I cooked could never be French cuisine. At best I was allowed to describe it as International.

spot;917045 wrote: I learned my French dishes from Michel Guerard who insisted that he learned all his techniques and his basic recipes at his mother's knee. He was quite insistent about it. I could imitate, he said, but I couldn't possibly be a French chef and what I cooked could never be French cuisine. At best I was allowed to describe it as International.


And the instructors at Cordon Blu ?

Hacks ?

Also if your chef friend learned from mom then his capabilities are limited to the region he was born in. If he knows sauces say from other regions how do you suppose he (((gasp))) learned them ?

Nomad;917048 wrote: And the instructors at Cordon Blu ?

Hacks ?

Also if your chef friend learned from mom then his capabilities are limited to the region he was born in. If he knows sauces say from other regions how do you suppose he (((gasp))) learned them ?


You stray from the point.

The point is that you wouldn't call a restaurant an Italian or a Thai or a Vietnamese restaurant if the restaurateur had no association with the country named. French falls into the same pattern, it has to. Too many people label a restaurant "French" merely to double the prices they can get away with.

spot;917055 wrote: You stray from the point.



The point is that you wouldn't call a restaurant an Italian or a Thai or a Vietnamese restaurant if the restaurateur had no association with the country named. French falls into the same pattern, it has to. Too many people label a restaurant "French" merely to double the prices they can get away with.


Oy kontrare

You stray from the point.

Are we talking about cuisine or menu prices ?

Make up your mind !

Nomad;917056 wrote: Oy kontrare

You stray from the point.

Are we talking about cuisine or menu prices ?

Make up your mind !


We're talking about the right to label a restaurant "French".

spot;917055 wrote: You stray from the point.



The point is that you wouldn't call a restaurant an Italian or a Thai or a Vietnamese restaurant if the restaurateur had no association with the country named. French falls into the same pattern, it has to. Too many people label a restaurant "French" merely to double the prices they can get away with.


Ive addressed this.

The association is the diligent effort of learning French cuisine in France from French chefs.

If you can sufficiently adrdress the point below Ill gladly concede.

So far you've been unable to do so and I suspect were talking less about French cooking any longer and more about you grabbing at straws because of your refusal to reason or use logic.





So youre suggesting the French are born with an innate ability to whip up anything French simply because of where they happen to be born ?

Of course not. French chefs were rigorously trained in every aspect of cooking.

But I did address it. French chefs aren't French chefs as a result of training though they do indeed benefit from training. French chefs are French chefs by reason of their birth, nurture and all-round Frenchness.

spot;917079 wrote: But I did address it. French chefs aren't French chefs as a result of training though they do indeed benefit from training. French chefs are French chefs by reason of their birth, nurture and all-round Frenchness.




Aha ! At last we have clarification.

Its the accent.

Nobody would eat poodle. Too skinny.

Nomad;917023 wrote: That Liverpoolian chef.....dont you think he might have actually gone to France and learned French cuisine from a French chef ?

Anyone can be taught technique, flavor and ingredient.

Its not like the French were born with it, they were taught too.


Nomad, believe me the guy that owned the restaurant was 100% French, his English was very poor, his wife spoke a bit more and his daughter was fluent. Michel the owner only served homemade french cooking. I worked right next door to his restaurant for nearly 7 years and know what im talking about. :-6

It's not the one on Mold High Street then? I do apologize.

qsducks;916310 wrote: I think I would barf. They do the same with calves and goose here. You know, veal & that disgusting thing they serve in FRench restaurants, Goose Pate.


I was talking about the French restaurants in Philadelphia, PA. City Council is trying to outlaw the practice of serving Goose Pate on their menu's.

spot;917055 wrote: You stray from the point.

The point is that you wouldn't call a restaurant an Italian or a Thai or a Vietnamese restaurant if the restaurateur had no association with the country named. French falls into the same pattern, it has to. Too many people label a restaurant "French" merely to double the prices they can get away with.


Excerpts from the definition of French

# of or pertaining to France or the people of France; "French cooking"; "a Gallic shrug"

# cut (e.g, beans) lengthwise in preparation for cooking; "French the potatoes"

# To prepare food by cutting it into strips;

# Of lamb chops, to trim away the meat from the end of the bone. Of beef tenderloin, to flatten with a cleaver. Of green beans, to cut lengthwise into thin slivers. Of frying, to immerse food in deep hot fat until the surface is browned.

# kitchen garden usually taken to mean a formal, decorative kitchen garden.

# in cooking the way of cutting spring vegetable or its greenery for soups and sauces to make the consistency more delicate and fastens the process of cooking.




http://www.google.com/search?client=fir ... gle+Search

Excerpts from the definition of French

# of or pertaining to France or the people of France; "French cooking"; "a Gallic shrug"

# cut (e.g, beans) lengthwise in preparation for cooking; "French the potatoes"

# To prepare food by cutting it into strips;

# Of lamb chops, to trim away the meat from the end of the bone. Of beef tenderloin, to flatten with a cleaver. Of green beans, to cut lengthwise into thin slivers. Of frying, to immerse food in deep hot fat until the surface is browned.

# kitchen garden usually taken to mean a formal, decorative kitchen garden.

# in cooking the way of cutting spring vegetable or its greenery for soups and sauces to make the consistency more delicate and fastens the process of cooking.







You smoked him K



Thin strips...pft :rolleyes: