Reply With QuoteThat is most likely more filling than the glass of milk I had.
Eek!... (http://www.comcast.net/news/internat...cvqh=itn_flesh):jawdrop:
That is most likely more filling than the glass of milk I had.
And I thought the Carl's Jr. Low Carb bowl sounded good... :idea:
do you think she tasted like chicken?
do you think she tasted like chicken?
No, she tasted like Cheeeekin.
No, she tasted like Cheeeekin.
Pollo...
Hola Consuelo!
http://img.timeinc.net/time/daily/20...lecter0103.jpg
Hola Consuelo!
http://img.timeinc.net/time/daily/20...lecter0103.jpg
Faba Beans and a nice Cianti!
Preparing your breakifast (http://www.churchofeuthanasia.org/e-...s/butcher.html).
"The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens"
Here the caution in choosing your meal must be mentioned. It is VERY IMPORTANT to remember that animals raised for slaughter are kept in tightly controlled environments with their health and diet carefully maintained. Humans are not. Thus not only is the meat of each person of varying quality, but people are also subject to an enormous range of diseases, infections, chemical imbalances, and poisonous bad habits, all typically increasing with age. Also as an animal ages, the meat loses its tenderness, becoming tough and stringy. No farm animal is ever allowed to age for thirty years. Six to thirteen months old is a more common slaughtering point. You will obviously want a youthful but mature physically fit human in apparently good health. A certain amount of fat is desirable as "marbling" to add a juicy, flavorful quality to the meat. We personally prefer firm caucasian females in their early twenties. These are "ripe". But tastes vary, and it is a very large herd.
Wow Ali...... interesting read you came up with
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