I prefer to think of the Schmoo rather than slaughterhouse techniques, when
eating beef liver.
Shmoos are delicious to eat, and are eager to be eaten. If a human looks
at one hungrily, it will happily immolate itself — either by jumping into a
frying pan, after which they taste like chicken
http://en.wikipedia.org/wiki/Taste_like_chicken, or into a broiling pan,
after which they taste like steak. When roasted they taste like pork, and
when baked they taste like catfish. (Raw, they taste like oysters
http://en.wikipedia.org/wiki/Oyster on the half-shell.)
http://en.wikipedia.org/wiki/Shmoo
On Wed, Sep 17, 2014 at 3:57 PM, John Reames via Mercedes
mercedes@okiebenz.com wrote:
I was under the impression that a non-penetrating captive bolt gun was the
best way to ensure that no nervous system tissues entered the bloodstream,
with the idea being to further reduce the chances of BSE entering the food
supply...
--
John W Reames
jream...@verizon.net
Home: +14106646986
Mobile: +14437915905
On Sep 17, 2014, at 1:50, Meade Dillon via Mercedes
mercedes@okiebenz.com wrote:
Recipes? What is your preferred caliber for harvesting cows? Calves?
Max Dillon,
Charleston SC
Pushing it again, lighten up people!
On Sep 17, 2014 12:18 AM, Andrew Strasfogel via Mercedes
mercedes@okiebenz.com wrote:
If I had to choose between tripe and beef liver I would really stress
out.
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