Archive for December, 2006
The FDA has approved cloned meat and milk with no special labeling. This will give a whole new meaning to “molecular gastronomy.” As if factory farming isn’t bad enough we are now just going to make animals in a labratory to factory farm them. And if the FDA does as planned, this meat will sit in the cooler next to all the other meat and you will not know the difference. This is frankenfoods at its best. They don’t know what affects it can have on people in the long run either. Is this where you want your meat to come from?
The final decision will be made in a couple of months and the FDA is currently accepting comments from the public. Go now and tell them what you think about cloned meat. Go to the FDA website or mail comments to:
Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD, 20852. Comments must be received by Apr. 2, 2007 and should include the docket number 2003N-057
The other day I opened a Rolling Stone Magazine to find this expose about industrial hog farming “Boss Hog”. People freak out if you leave your dog in the car while you buy a quart of milk. But its ok to lock 5000 pigs in a confinment center to wallow in there own shit festering with diseases, so close togther all they can do is bite the tail of the pig in front of them. This is the true face of ” the other white meat”, What a load of shit.
Take a long hard look at this article and let it sink in. You the consumer can change this problem, dont buy these meats be sure you know where your pork comes from. I know where my hogs come from and I am pround to support Range Brothers, and I can taste the difference.
Let them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one.
Its royal name is: Porchetta Di Testa – Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.
Here is a photo journal of the process.
Start with one square cut berkshire pigs head.
Please everyone take a few moments and be involved with this great charity drive that is being put togther by chezpim. There is a great list of prizes. It is a great cause and my hat goes off to her for all the hard work she has put in to make this happen. So basically what I am saying is stop buying yourself shit when you should be getting holiday gifts for others Your penance for buying yourself things is to donate here now.
The hot topic right now is foie gras. It’s been banned in Chicago and California and New York are probably next. Why are people wasting their time on this issue? There are far worse evils in the food supply such as factory farming of the chickens, pigs and cattle that Americans eat every day.