Posted by TheFallen on October 15, 2002
In Reply to: On the subject of deer posted by Word Camel on October 15, 2002
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: : : : : : : : : with regards to bleeding, my grand mother has always said that
some one or something had "bled like a stuffed pig". To me this does not make
much sense as I would think it might be a stuck pig that would bleed more than
a stuffed pig. Any suggestions or sites for where to find the answer would be
: : : : : : : : : : : : : : thx.
: : : : : : : : : : : : : It's a stuck pig--stuck with a slaughtering knife, I believe. "Bleeding like a stuck pig" is a traditional phrase.
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: : : : : : : : : : : : Unlike cattle or sheep, pigs, when frightened, release a hormone that taints the flavour of the meat. To avoid that, they were killed as suddenly as possible by sticking them through the heart with a sharp knife. They were bled immediately by suspending them by the back legs and the blood spurting from the wound was collected to make black puddings (blood sausages?)
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: : : : : : : : : : : That's interesting. I have some Egyptian friends who - though they do not stick pigs, were explaining Halal meat to me. They were saying that when and animal is frightened, its muscles tense up and the meat isn't as tender. Halal butchery is supposed to be a gentler way to go since it drains the blood and the animal basically falls asleep. I don't know if this is true, but I do know that if you cut the spinal cord of the lobster (it runs down the back and can be cut by snipping just where the head and joins the rest of the body) before you put it in the pot of boiling water the meat is also supposed to stay tender. Or so said James Beard.
: : : : : : : : : : : I'm not really a gruesome person, but it seemed relevant.
: : : : : : : : : : I'm sure you're a really delightful person!! But, umm . . , lobsters are invertebrates and are therefore disqualified from all Spinal Cord events on the grounds that they have no backbone, multitudinous appendages that give them an unfair advantage over biped competitors, and are unbeatable on a large plate when accompanied by the tipple of your choice!
: : : : : : : : : What nerve! No, I mean "What nerve?" That which is to be severed (I poked around Google to find out) is probably the ventral nerve cord, a major neural highway in the lobster.
: : : : : : : : Yes, it's the nerve I meant. I don't know why I wrote spinal cord. Shea is quite right to suggest that there is no spinal cord because there is no spine, just the exoskeleton.
: : : : : : : One way of despatching a lobster without any form of physical injury is to force it to listen to any one of Leonard Cohen's albums. It has been scientifically proven beyond shadow of a reasonable doubt that even the toughest multi-cellular life-form will simply lose the will to live, curl up and die when subjected to an overdose of Leonard.
: : : : : : I hope you all enjoy your pork chops.
: : : : : Vegetarian and pig lover - though not in the Biblical sense you understand. When young and impressionable I was frequently confronted by black pudding, without really knowing what I was eating. I'm not evangelical about vegetarianism but if I were I'd use black pudding in the campaign logo. Sausages made from congealed blood and lard - mmm nice.
: : : : Coming home from school and finding my pet (or what I thought were pet) rabbits in the freezer did it for me.
: : : That would do it. As kids we were once served venison after spending the day feeding the fawns in the petting zoo. It was not good.
: : : Mind you, I'm omnivorous these days, and lard makes amazing pie crust.
: : I saw them as pets. My parents saw them as food. What are ya gonna do? As Tony Soprano would say.
: I was once in a restaurant in Paris struggling over the translation of a particular dish on the menu. I do not speak French but manage okay with food usually. Unfortunately I was stumped, as were the waitress and the restaurants manager. The waitress was scampering about the table while the manager pretended to shoot at her. I kept bleating " Venison? VeniSON?" Sadly no one French understands the word "venison", no matter how exaggerated the French accent one pronounces it with. Finally, in desperation I asked, "Bambi?" "Ah! Oui! Oui, Bambi! (throat-cutting motion)" Ah Disney, the universal language.
It's always heartening to find a restaurant where the staff are (is?) prepared to use mime to explain what a dish is to a foreigner. I'd love to visit there and feign not to understand what pate de foie gras or chicken stuffed with roast garlic were, simply to see what the resultant mimes might be. Following Ms. Camel's post, I just had to look up what venison is in French - I'd have tried "cerf", but that's strictly speaking a stag. It turns out disappointingly to be "venaison", pronounced ve-nay-zon.