Text 37304, 96 rader
Skriven 2010-05-02 09:10:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ANIMAL-ATED CRUELTY 00502
=================================
 -=> Quoting Dave Drum to Nancy Backus <=-

 NB> Just don't let her know the conditions under which the lobster might
 NB> have been raised, caught, processed, etc...  (g)  Meanwhile, there's
 NB> more meat for the rest of you... ;)

 DD> Someone sent me a reminder in e-mail about that very subject ...

 DD> "Cattle, hogs, sheep, chicken, and turkey:  Either a bolt/bullet
 DD> through the brain, beheading in the case of poultry.

 DD> (UDD note: Livestock may also have its throat cut *after* being hung
 DD> alive and upside down over a trough.)

That is true, for Halal killing, but in the abattoir where I have
worked, the animal at that stage is unconscious after having been
"knocked" with the captive bolt gun.  In fact while it is hung up by
the hind legs, its head is cut off completely, allowing the
still-beating heart to pump out the blood.

 DD> Seafood:

 DD> Lobster and crab, boiled alive.

Many chefs recommend that it be rendered immobile by chilling first.
Some arthropods will shed limbs if suddenly dropped into boiling
water.

 DD> Mussels, steamed alive.

 DD> Fish, drug up from their natural habitat by either a net or better yet
 DD> a sharp hook through their jaw.  Left to slowly asphyxiate on the deck,
 DD> this works for shrimp also.  Here in Alaska large halibut are often
 DD> shot before being brought aboard a sport-fishing vessel, but that's
 DD> just to ensure no human gets injured while they asphyxiate (lawsuits
 DD> you know). 
 DD> Clams, shells torn apart, muscles cut, then eaten alive.  Or just
 DD> steamed like mussels."

You forgot oysters.  I like to make them drunk and happy with a little
white wine before swallowing them live.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sherried Oyster and Brie Soup
 Categories: Soups, Oysters, Wine, Tnt, Jw
      Yield: 4 Servings
 
      1 qt Select Maryland oysters
           -with liquor
      2 tb Butter
      1 lb Fresh mushrooms; thin sliced
    1/2 c  Shallots; minced
      2 tb Fresh lemon juice
      2 tb All-purpose flour
      3 c  Beef broth
      1 c  Cream sherry
      4 oz Brie cheese; rinds trimmed
      1 c  Milk
      1 c  Heavy cream
           Salt and white pepper
           Chives; for garnish
 
  Reduce sherry to half by simmering gently until slightly thickened.
  Drain oysters and reserve liquor; set aside.
  
  Melt butter in a large sauce pan over med-high heat until foaming.
  When foam subsides, stir in mushrooms, shallots and lemon juice; cook
  and stir two minutes. Sprinkle with flour; cook and stir one more
  minute. Add beef broth and the reduced sherry. bring just to a boil;
  reduce heat and simmer 20 minutes.
  
  Add Brie and stir to melt. Stir in reserved oyster liquor, milk and
  cream; season with salt and pepper. Heat until very hot but not not
  boil. Remove from heat and add oysters. Cover and let stand until
  oysters are just plumped. Garnish with chives.
  
  Recipe by: Judith Mettlin, Snyder, NY. Prize winner at the St. Mary's
  County National Oyster Cook-Off in Leonardtown, Maryland.
  
  Source: The Treasury of Creative Cooking, Publications International
  Ltd.
  
  The only change I make to this soup is subbing Camembert for Brie or
  onions for shallots if I have no shallots. When using onions I add
  just 2 drops of garlic juice, never minced garlic or garlic powder.
  
  Jim Weller
 
MMMMM
 

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