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A creative way to fight back against the anti-foie gras protesters.

My hat's off to these restaurateurs. I think this is a great idea, and they just might convert some people to their side.

Personally, I'm not a huge fan of foie gras, but I think the main reason this has become such a cause celeb is because ducks and geese are cute. What these protesters, many of whom are vegetarians or (shuddder!) vegans, don't realize is that there is an obvious parallel between the cuteness of the animal and the incredible flavor of its meat.

With a few game exceptions, my rankings go something like this:

Duck
Goose
Lamb
Pig
Cow

Way down at the bottom you find ugly-ass flavorless chicken. Does anyone protest on behalf of chickens? I don't think so.

I've yet to test this out, but if my theory is correct, the tastiest meat out there is probably a baby, marinated and grilled with fava beans and a nice chianti. Mmmmm.....

If she doesn't start f'ing sleeping, I will let you know.

NTFF GGB

And save me a leg

Speaking of cute, puppy intestines are deeee-lish.

I could go for a plateful right now.

It's like "Dolfin safe Tuna". No on egives a shit about the thousands of Tuna that get killed, but off Flipper and every tree hugging twit is protesting. And if Dolfins are so damn smart, why do they hang around Tuna and thus get killed.

Eat 'em all.

I've actually tasted cat before- and it was nasty.

Then again, I didn't see the cat while it was alive, so I don't know how cute or ugly it might have been.

And to refute the rule:

Ugly & Tasty - Goat, Lobster

Cute & Revolting - Squirrel, Rabbit

Rabbit is awsome

Hey Fagel,

Its DOLPHIN. All that swedish is melting your brain.

The whole Lobster/Crab things throws the theory off a little.

That said, the theory might only apply to creatures on land.

And buzzard meat is delicious.

Ostrich is ugly, yet delish

Grilled Buzzard

Ingredients
Bone in or boneless turkey buzzard or carrion buzzard
1/2 C. oil
Garlic powder to your own taste
1 C. worcestershire sauce
1 C. soy sauce
1 medium size onion, chopped
Salt and pepper

Directions
Mix all ingredients together. If you are looking for a little less fat you can omit the oil, but the oil seems to make the sauces cling better, and it gives it a little crispness. Place chicken in a medium bowl with mixture and shake every hour. The longer you marinate the better.

Serving Size
4-5

Preparation Time
at least 5 hrs. minutes

Cooking Time
45 minutes

Deer meat is great (Especially Deer Jerky).

I guess your view of how 'cute' deer are depend on how many times you have been scared shitless when they jump out in front of your car.

Let's put this to bed right now.

There has not been a meat that I didn't find tasty. All meat is full of protein and thus, good for you, tho moderation is the key for certain types.

Some meat's better than others- but its all (so far) been good.
Veggies- now there are some flat out gross ones available. Plenty of tasty ones but man, Im glad meat doesnt have any stiffs in it's group like those clowns the Vegatables.

Ostrich looks a lot better than it tastes. I found it to be quite bland, actually.

YEah, the bottom dropped out on that market a few years back. Ostritch was the chic thing to eat for a while

Et Tu, Seth?

People are actually eating ostrich more now, b/c it's good for you. It's like a lot of things, it depends on how you make it, too.

But years ago it was a fad. Then it became uncool.

Who still eats it? Do places still sell it?

Maybe it's making a comeback.

Anyone ever have Flamingo?

Well, I did everything I could to it, albeit while I was drunk and put too much Olive Oil in the marinade. But even so I thought the meat was too thin tasting and soaked up too much of the balsmalic. Gimme a Beef or Venison tenderloin over that bird.

Yeah, one of our journals is backed by the AHA, and they said ostrich meat has been steadily rising for years and years. I don't know the exact numbers, but it's been popular for a while now.

On a side note, I end up reading the most boring material possible.

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