The Chinese....
Discussion
That does seem particularly cruel and uncalled for to be honest - it seems more of a gimmick than anything else. But then we have:
The Sun really does have some very low-brow and narrow horizons. It really is a newspaper for morons.
The Sun Said said:
Reports have claimed some restaurants offer monkey's brains. Other dishes include rats, dogs, snakes, lizards and baby mice.
So what? British restuarants offer live shellfish, baby cattle, juvenile sheep and marmite.The Sun really does have some very low-brow and narrow horizons. It really is a newspaper for morons.
Repost: although the thread is in the Food and Drink forum.
Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
Mr Gearchange said:
The Sun really does have some very low-brow and narrow horizons. It really is a newspaper for morons.
Whilst in no way do I wish to argue with your assessment I should also point out that the broadsheets have all run this story - including the Telegraph (which should know better).to be honest that looks like nerves to me not the fact that the fish is still alive.
I've caught a fish, killed it gutted it, cut its head off and put it on a BBQ within about 3 mins and the f
king thing jumped off and into the dust on the pier.
dead fish can be made to move within about 45 mins of them being dead by running your finger along the lateral lines.
I've also seen rabbits jump 6 feet in the air after being dead for 20 mins.
All I am saying is that could have been done for effect to surprise the diners. Wet towel round its head to help it breath???? hmmmmm
more like so the skin doesnt get burnt so it looks like its alive.
I've caught a fish, killed it gutted it, cut its head off and put it on a BBQ within about 3 mins and the f
king thing jumped off and into the dust on the pier.dead fish can be made to move within about 45 mins of them being dead by running your finger along the lateral lines.
I've also seen rabbits jump 6 feet in the air after being dead for 20 mins.
All I am saying is that could have been done for effect to surprise the diners. Wet towel round its head to help it breath???? hmmmmm
more like so the skin doesnt get burnt so it looks like its alive.Mr Gearchange said:
it seems more of a gimmick than anything else.
This ^Edited by WorAl on Thursday 19th November 13:03
Don said:
Repost: although the thread is in the Food and Drink forum.
Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
To be honest that's equally as disgusting and repulsive to me. I see no difference between boiling a cat and a lobster alive, unless we get into the varying sentience of animals of course, which is a grey area I know little about. I'm happy being a meat-eater, but I'd rather the animal in question was dead before I ate it!! (unless it's Stilton of course!).Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
Turns my stomach this sort of thing.
Why, when preparing sushi etc do they also feel the need to start slicing bits off the thing whilst its still alive. If you're going to eat it, at least have the decency to put it out of its misery first.
Will it make any difference to its freshness having been killed a few seconds before. No. Will it still be raw. Yes.
Rank and totally unnecessary IMO.
Why, when preparing sushi etc do they also feel the need to start slicing bits off the thing whilst its still alive. If you're going to eat it, at least have the decency to put it out of its misery first.
Will it make any difference to its freshness having been killed a few seconds before. No. Will it still be raw. Yes.
Rank and totally unnecessary IMO.
Don said:
Mr Gearchange said:
The Sun really does have some very low-brow and narrow horizons. It really is a newspaper for morons.
Whilst in no way do I wish to argue with your assessment I should also point out that the broadsheets have all run this story - including the Telegraph (which should know better).I f
king hate the Sun - they should give away a large dose of ricin in each copy - that would solve a lot of the country's problems by 10am.Edited by Mr Gearchange on Thursday 19th November 13:16
RobM77 said:
Don said:
Repost: although the thread is in the Food and Drink forum.
Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
To be honest that's equally as disgusting and repulsive to me. I see no difference between boiling a cat and a lobster alive, unless we get into the varying sentience of animals of course, which is a grey area I know little about. I'm happy being a meat-eater, but I'd rather the animal in question was dead before I ate it!! (unless it's Stilton of course!).Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
You should kill them first with either a sharp knife or a nail through their brain.
Alternatively chuck them in the freezer for a couple of hours before giving them a bath.
Mr Gearchange said:
RobM77 said:
Don said:
Repost: although the thread is in the Food and Drink forum.
Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
To be honest that's equally as disgusting and repulsive to me. I see no difference between boiling a cat and a lobster alive, unless we get into the varying sentience of animals of course, which is a grey area I know little about. I'm happy being a meat-eater, but I'd rather the animal in question was dead before I ate it!! (unless it's Stilton of course!).Whilst I personally find the idea of eating or cooking anything that's alive fairly repulsive one must also balance this view with the knowledge that we have some reasonably horrible food traditions of our own.
Live Oysters, lemon, down the hatch.
Boiling Lobsters - they go in the pot alive as do shrimp, crab, mussels and clams. And so on!
You should kill them first with either a sharp knife or a nail through their brain.
Alternatively chuck them in the freezer for a couple of hours before giving them a bath.
I have watched a fair few cheffy programmes and none of them skewer Lobsters/Crabs prior to cooking...
BUT
There's a firm that's invented an "electrocuter" that humanely does Lobsters in. I'm told chefs are keen on this as it actually makes the Lobster taste better. Telegraph ran a story on it that I can't find at the minute.
Gassing Station | The Lounge | Top of Page | What's New | My Stuff