Kindly Killing A Lobster....



Gregory Morrow wrote:

............. snip.................

> SYDNEY, Australia -- Plunging live lobsters into pots of boiling water to kill them will become a
> thing of the past in Australia if animal welfare activists get their way.
>
>
>
> Wirth was speaking in the southern island state of Tasmania at the launch of new guidelines on
> killing crustacea.
>
> Jill Mure, whose family has run seafood restaurants in Tasmania for almost 30 years, said she had
> long subscribed to the practice of chilling lobsters in the freezer.
>
> "I just believe they go very nicely to sleep," she said. "I think the method of tossing them in
> the pot is long gone."

After all the responses to this, I can't help but wonder if people who like oysters on the half
shell wonder about the demise of their platter of mollusks. Those critters are still alive when we
slurp them back.
 
Ah, minks. Viscious little predators. If it weren't for the value of their fur and refined fat, they
would have been exterminated by now.

Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
raise for food or fur?
 
On 02/19/2004 3:31 PM, in article [email protected], "Dave
Smith" <[email protected]> opined:

> Gregory Morrow wrote:
>
> ............. snip.................
>
>
>> SYDNEY, Australia -- Plunging live lobsters into pots of boiling water to kill them will become a
>> thing of the past in Australia if animal welfare activists get their way.
>>
>>
>>
>> Wirth was speaking in the southern island state of Tasmania at the launch of new guidelines on
>> killing crustacea.
>>
>> Jill Mure, whose family has run seafood restaurants in Tasmania for almost 30 years, said she had
>> long subscribed to the practice of chilling lobsters in the freezer.
>>
>> "I just believe they go very nicely to sleep," she said. "I think the method of tossing them in
>> the pot is long gone."
>
> After all the responses to this, I can't help but wonder if people who like oysters on the half
> shell wonder about the demise of their platter of mollusks. Those critters are still alive when we
> slurp them back.
>
>
Anyone ever tell you sometimes you provide a little too much information?
--
===========================================================================
"The first requisite of a good citizen in this Republic of ours is that he shall be able and willing
to pull his weight. That he shall not be a mere passenger," Theodore Roosevelt.
===========================================================================
 
Robert Klute wrote:
>
> Ah, minks. Viscious little predators. If it weren't for the value of their fur and refined fat,
> they would have been exterminated by now.
>
> Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
> raise for food or fur?

I'm telling my cat you said that. She'll wonder which she is.

nancy
 
Robert Klute <[email protected]> wrote:

> Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
> raise for food or fur?

You mean like cats, dogs, and deer? How about mice and rats? I can think of lots more.

Bill Ranck Blacksburg, Va.
 
"Tony P." <[email protected]> wrote in message
news:[email protected]...
>
> To have clawed our way to the top of the food chain, and to have developed a gut that digests not
> only plant matter, but animal matter told me that we have dominion over the animals of the planet.
> Be it for food, shelter or decoration it is our prerogative as human beings.
>
Yeah, makes sense. So we can kill other humans also (weaker ones, of course) and use them for food,
shelter or decoration also. Good argument, guy.

pavane
 
Tony P. <[email protected]> wrote > They're nothing >but bugs of the sea
for heaven sake.

Their bodies even LOOK like cockroaches'. :::shudder::::
 
In article <[email protected]>, [email protected] says...
>
> "Tony P." <[email protected]> wrote in message
> news:[email protected]...
> >
> > To have clawed our way to the top of the food chain, and to have developed a gut that digests
> > not only plant matter, but animal matter told me that we have dominion over the animals of the
> > planet. Be it for food, shelter or decoration it is our prerogative as human beings.
> >
> Yeah, makes sense. So we can kill other humans also (weaker ones, of course) and use them for
> food, shelter or decoration also. Good argument, guy.

Well - if it weren't for the rule of law we'd do that too. In fact, it does happen once in awhile.
 
On Thu, 19 Feb 2004 21:22:33 +0000 (UTC), [email protected] wrote:

>Robert Klute <[email protected]> wrote:
>
>> Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
>> raise for food or fur?
>
>You mean like cats, dogs, and deer? How about mice and rats?

Except where deer is managed for hunting season, it is threatened.

Ah, vermin. Forgot about the weeds of the animal world. Breed faster than we can kill 'em.

>I can think of lots more.
 
In article <[email protected]>, [email protected] says...
>
>"Tony P." <[email protected]> wrote in message
>news:[email protected]...
>>
>> To have clawed our way to the top of the food chain, and to have developed a gut that digests not
>> only plant matter, but animal matter told me that we have dominion over the animals of the
>> planet. Be it for food, shelter or decoration it is our prerogative as human beings.
>>
>Yeah, makes sense. So we can kill other humans also (weaker ones, of course) and use them for food,
>shelter or decoration also. Good argument, guy.
>
>pavane
>
>
Shrunken head necklace, anyone?

--
Donna A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK
 
"Robert Klute" <[email protected]> wrote in message
news:p[email protected]...
: There was this local Japanese restaurant that served live
lobster
: sashimi. You picked the one you wanted from the tank. I few
minutes
: later a plate arrived with the tail meat cleaned, cut into bite
sized
: pieces and served on the tail. The tail was still attached to
the front
: of the still live lobster.
:
: After you were done with the sashimi dish, the lobster was
taken back to
: the kitchen and the claws were fried and served to you.
:
: ===========

Huh... and the lobsters don't walk off your plate? Hmmm. Interesting.
--
Cyndi <Remove a "b" to reply
 
Rick & Cyndi wrote:
>
> "Robert Klute" <[email protected]> wrote in message

> : There was this local Japanese restaurant that served live
> lobster
> : sashimi. You picked the one you wanted from the tank. I few
> minutes
> : later a plate arrived with the tail meat cleaned, cut into bite
> sized
> : pieces and served on the tail. The tail was still attached to
> the front
> : of the still live lobster.
> :
> : After you were done with the sashimi dish, the lobster was
> taken back to
> : the kitchen and the claws were fried and served to you.

> Huh... and the lobsters don't walk off your plate? Hmmm. Interesting.

I don't know who is more disgusting, the restaurant that would serve that or the people who would
order it. Most ludicrous thing I've heard in a long time. Some people must be really bored to think
up something so cruel for no reason whatsoever.

nancy
 
In article <[email protected]>, "Bob (this one)"
<[email protected]> wrote:

> Melba's Jammin' wrote:
>
> > In article <[email protected]>, "Bob (this one)" <[email protected]> wrote:
(snip)
> >>In my restaurants, we started them in cold water and brought it to boiling. Because they didn't
> >>do that pot-scratching thing that makes folks get nervous.
> >>
> >>Bob

> > Pastorio, is that you? ROTFL!!!
>
> Why yes. I bet the sleek physique and dazzling smile gave me away. Right?

Yes. Why, yes, indeed. That and "In my restaurants. . . . " "-)
>
> Since putting in several layers of spam reduction and changing my address, I'm only getting about
> 2 dozen spams a day. 1000 before.

Yowzah!
--
-Barb, <www.jamlady.eboard.com> updated 2-10-04.
 
"Robert Klute" <[email protected]> wrote in message
news:[email protected]...
> Ah, minks. Viscious little predators. If it weren't for the value of their fur and refined fat,
> they would have been exterminated by now.
>
>
> Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
> raise for food or fur?

Congratulations on one of the stupidest posts of the year.

1)"Viscious?"
2) Dogs.
3) Cats.
4) White tailed deer.
5) Rats.
6) Racoons.
7) Possums. 8 and onward. You fill it in.

--
Peter Aitken

Remove the **** from my email address before using.
 
Nancy Young wrote:
> Rick & Cyndi wrote:
>
>>"Robert Klute" <[email protected]> wrote in message
>
>
>>: There was this local Japanese restaurant that served live
>>lobster
>>: sashimi. You picked the one you wanted from the tank. I few
>>minutes
>>: later a plate arrived with the tail meat cleaned, cut into bite
>>sized
>>: pieces and served on the tail. The tail was still attached to
>>the front
>>: of the still live lobster.
>>:
>>: After you were done with the sashimi dish, the lobster was
>>taken back to
>>: the kitchen and the claws were fried and served to you.
>
>
>>Huh... and the lobsters don't walk off your plate? Hmmm. Interesting.
>
>
> I don't know who is more disgusting, the restaurant that would serve that or the people who would
> order it. Most ludicrous thing I've heard in a long time. Some people must be really bored to
> think up something so cruel for no reason whatsoever.
>
> nancy

What's disgusting is what the lobster ate before it got on your plate!

(Oddly, I tried sashimi last week (the regular kind) and I couldn't taste anything; just give me a
slab of broiled swordfish, Thank you!)
 
Nancy Young wrote:

> Rick & Cyndi wrote:
>
>>"Robert Klute" <[email protected]> wrote in message
>
>
>>: There was this local Japanese restaurant that served live
>>lobster
>>: sashimi. You picked the one you wanted from the tank. I few
>>minutes
>>: later a plate arrived with the tail meat cleaned, cut into bite
>>sized
>>: pieces and served on the tail. The tail was still attached to
>>the front
>>: of the still live lobster.
>>:
>>: After you were done with the sashimi dish, the lobster was
>>taken back to
>>: the kitchen and the claws were fried and served to you.
>
>>Huh... and the lobsters don't walk off your plate? Hmmm. Interesting.
>
> I don't know who is more disgusting, the restaurant that would serve that or the people who would
> order it. Most ludicrous thing I've heard in a long time. Some people must be really bored to
> think up something so cruel for no reason whatsoever.

So there I was in China. My hosts were taking me to eat in a very fancy place to show off a bit. The
place was amazing. Wonderfully decorated with the most arresting scents wafting around. Foods on
other tables were extraordinary works of visual art and, based on the way the people were eating,
just as salutary to the palate.

Mr. Wen suggested that he order for me and I agreed. The parade of dishes opened new vistas for me,
each better then the one before. Wildly disparate flavors and textures. Vivid colors formed
into fanciful dragons and other wonderful creatures from imagination. Smells to tempt the most
jaded Spartan.

When the fish came, it was sitting up as though swimming. The tail was rigidly sculpted with some
sort of pastry. The eyes were clear and the mouth was opening and closing. The back two-thirds of
the fish had been batter-dipped and deep fried while still connected to the live front. Never saw
that at Red Lobster.

And don't get me started on the live carp sashimi...

Pastorio
 
"Bob (this one)" <snip>
: So there I was in China. My hosts were taking me to eat in a
very
: fancy place to show off a bit. The place was amazing.

<snip, again>:
: When the fish came, it was sitting up as though swimming. The
tail was
: rigidly sculpted with some sort of pastry. The eyes were clear
and the
: mouth was opening and closing. The back two-thirds of the fish
had
: been batter-dipped and deep fried while still connected to the
live
: front. Never saw that at Red Lobster.
:
: And don't get me started on the live carp sashimi...
:
: Pastorio
: =======

Whoa!! That's wild.
--
Cyndi <Remove a "b" to reply
 
In article <[email protected]>, [email protected] wrote:

> Robert Klute <[email protected]> wrote:
>
> > Haven't you noticed that the only mammals that aren't threatened with extinction are the ones we
> > raise for food or fur?
>
> You mean like cats, dogs, and deer? How about mice and rats? I can think of lots more.
>
> Bill Ranck Blacksburg, Va.

Hamsters, Gerbils, guinea pigs.....

OhMyGod.

K.

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In article <[email protected]>,
"pavane" <[email protected]> wrote:

> "Tony P." <[email protected]> wrote in message
> news:[email protected]...
> >
> > To have clawed our way to the top of the food chain, and to have developed a gut that digests
> > not only plant matter, but animal matter told me that we have dominion over the animals of the
> > planet. Be it for food, shelter or decoration it is our prerogative as human beings.
> >
> Yeah, makes sense. So we can kill other humans also (weaker ones, of course) and use them for
> food, shelter or decoration also. Good argument, guy.
>
> pavane
>
>

I was just thinking about this today...

With power comes responsibility.

And to me, it's my responsibility to make sure that the animals are raised and killed under HUMANE
conditions.

Not a hard thing to do. At all.

K.

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In article <[email protected]>,
"Darkginger" <[email protected]> wrote:

> Katra <[email protected]> wrote
>
> > > On the other hand, I can't bring myself to kill a chicken...
> > >
> > > Jo
> > >
> >
> > Chicken...... ;-D
> >
> > Nothing as good as fresh killed chicked cooked within a couple of hours of dressing it out.
> >
> > Seriously, do try starting bugs in cold water.
> >
> > No noise.
>
> I'll give it a go next time, but can see a few drawbacks, since I usually cook quite a lot of
> shellfish (lobsters, crabs, spider crabs, whelks) at a time (thanks to getting a glut of them from
> the lobster boat), and have only a 2 gallon pot. Not everything will fit in at the same time, and
> it takes an age to come to boiling point! Chucking things in one after the other, and removing
> when cooked, then bringing the water back to the boil before the next creature, is how I do it
> (usually fuelled by a botlle of decent red!). And yes, then it's time to get a few friends round
> for a feast - no point in freezing such wonderfully fresh seafood! A mountain of crustaceans
> punctuated here and there with plump scallops, juicy razor clams, the best musels I've ever tastes
> - local ones we pick ourselves - quirky little winkles and the odd sea urchin or two (if we're
> lucky enough to find 'em since they became so popular as exports to France), served with tarragon
> and lime hollandaise, lemon wedges, glossy mayonnaise, chunks of home made bread, and lashings of
> home made wine (or bought stuff, not that fussy!) is my idea of heaven!

Oh GODS! <drools>

'spose you could use a smaller pot to speed things up and do them in batches...

Or get a bigger pot. <G>

I have a 5 gallon stock pot.

>
> This will be the year I murder a chicken. I've got 6 hens and a cockerel at the moment, purely for
> eggs - but we're planning to let whatever hens feel like it go broody this spring/summer, and will
> have to cull the excess cockerels.

Yes. Excess cockerals are rilly bad for a flock. Ideal ratio is one rooster per 10 hens as otherwise
the hens get overbred. Roo's breed about 5 times per hour.

Kill them at 3 to 5 months. Any older than that and they get tough.

Hold the feet and wings with one hand and stretch the neck out. Use a heavy object, (I use a piece
of steel pipe) and whap them as hard as you can on the back of the head. This stuns them. I usually
hit them 2 or 3 times just to be sure. Then I have my helper cut their throat to bleed them out.

I then dry pluck as many feathers as I can as they are valuable on ebay for crafts and fly tying,
then scald. I start the water boiling before I kill them. Dunk the carcass in boiling water for 10
to 15 seconds. This aids in plucking the carcass clean.

I then remove the head and feet, and the oil gland from the base of the tail, then gut. I feed the
fresh liver to the cats and save the heart and gizzard. Cleaning a gizzard is best shown to you by
someone that knows how to do it. Hard to describe by writing it down.

Then prepare the now clean carcass for roasting or frying.

It's not easy at first. At all. Once you've done it a time or two, it gets easier. Just don't think
about it. ;-)

I never get a kick out of it and take comfort in that fact. If I enjoyed butchering animals, there
would be something seriously wrong with me!

> I'm motivated by the idea of coq au vin with a real coq (hush, Sheldon!), and justify the murder
> by thinking that the lives (and taste!) of my chickens are far superior to those of any I could
> buy from the shops. I'll just have to remember not to give them names...

And you took good care of them and know what they ate. They are chickens. They are raised for this
and would never have had any life at all if they were not being raised for a purpose...

>
> Don't get me started on pig plans...
>
> Jo

LOL!

K.

>
>
>
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