- Joined
- Mar 19, 2009
- Messages
- 1,601
sharkstar said:sorry I missed this post earlier.. (I'm back tracking in my reading - overdue). As granddad owned a meat shop and my uncle was a butcher, I am comfortable eating pretty much the entire animal. Why waste anything? Isn't the sacrifice of a life to sustaine my life somewhat demanding of use of the entire animal? I go to the asian and mexican markets for better prices on food as well as selection. My 'white' market will sell some of the more 'common' offal items (tongue and oxtail) but the cost is high. If I have never tried something, I will try it - say in a restraunt - and then try to cook it at home. Sausages are a bit above my ability, but I will go to the german deli to make purchases. I guess what I'm saying is that I don't and won't shy away from new experiences, and feel it something of a duty, that if I take a life - or expect the butcher to take that life so that I may enjoy my ribeye, I'll honor the animal. I regularly cook tongue for sandwiches (my M-I-L loves it too). Oxtail is succulent. If I could find calf brains in something less than a frozen 5 gallon tub, I'd buy that too. To each their own. On another note, I've never met a plant I didn't want to try... except brussel sprouts. But then I guess its all in how things are prepared..
You mean their isn't a tree behind my grocery store where they pick the plump chicken breasts and canned tuna?? You know, next to the McNuggut bush?