Comments on: 11/12/12 – Grossness

By: Golux

Golux — Sat, 10 Aug 2013 14:42:50 +0000

@War Pig – Having grown up on a cow ‘n a half dairy, I have no illusions as to where milk comes from. We were too poor to hire the mobile butcher service more than about twice, so at a quite early age I got to learn and help with the whole process. Eggs are the same, only Bantams last forever. We had several who laid eggs till the day they died and who could successfully brood a clutch of up to 20 eggs at a time. All the other breeds were totally incapable at this simple task and quit laying about halfway through their lifespan. In recognition, all the Bantams had names, the rest graced the dinner table when they quit laying. Also learned that domesticated sheep can be dumber than chickens.

By: The Occupant

The Occupant — Wed, 10 Jul 2013 00:14:32 +0000

I’m going to agree with Vachel on this one.

By: War Pig

War Pig — Tue, 13 Nov 2012 06:04:00 +0000

Yeah Muzhik, Wild turkey with wild boar ham. Also two smoked pheasants I took last year. Having a crowd so I’ll need the big chow. For Christmas it will be smoked quail, wild boar ham and various other tasty foods. Lotsa meats. My brother is bringing a Chateaubriand from one of his meat cattle. Mom loves that cut as it is melt-in-your-mouth tender and her teeth sometimes give her heck. She’s 85, after all. He smoke/grills it and puts it quickly in an insulated container for the short trip to the nursing home. We’ll also have homemade pies (chocolate, pumpkin and mincemeat – with real meat as well as fruit), Texas fudge cake, macaroni salad, mashed taters, gravies, candied yams, etc. We are taking the Thanksgiving and Christmas meals into mom’s nursing home and we’ll all eat there this year as she is not in good enough shape to travel this season. She just had her knees replaced.

By: Pete Rogan

Pete Rogan — Tue, 13 Nov 2012 01:37:49 +0000

This discussion puts a whole ‘nother spin on the idea that ‘you are what you eat.’ Let’s just dredge that idea up again and chew it over some more.

By: Muzhik

Muzhik — Tue, 13 Nov 2012 00:22:54 +0000

Oh, and when Blake was talking about his food being “cooked and mashed”, it reminded me of my Mom making Gravy Train for Saturday lunches. It was basically hamburger fried and gravy made from the hamburger drippings. We called it that because it looked exactly like the pictures of Gravy Train dog food we’d see on TV. Served over a slice of Wonder Bread, with either green beans or carrots on the side, and you’ll know why my brother’s friends frequently showed up for lunch at our house. (We had a big family, so setting plates for another one or two people was no big deal.)

By: Muzhik

Muzhik — Tue, 13 Nov 2012 00:17:59 +0000

(Apropro of Blake) @Harena, that’s just creepy!

@Frank, that’s just disgusting! (He said, munching on some Cheese-Its, which look like Soylent Yellow from the movie.) Then again, no more disgusting than spending obscene amounts of money to get coffee beans that have been extracted from the excrement of mongooses. (Mongeese?) I guess it depends on who’s doing the vomiting.

@War Pig, I get the feeling we all know what you’re going to be having for Thanksgiving!

By: Harena

Harena — Mon, 12 Nov 2012 19:07:58 +0000

Hi Christopher, apropos to nothing (except perhaps a daily dose of this comic ^_^), I dreamt last night that I ran into Little Dee in a shopping center parking lot and I was able to scoop her up (she was light as a feather) and take her back to her mom who was at her car. She gave me a pink feather from the boa she was wearing in thanks. As far as I could tell I was neither a bear, a dog, nor a vulture, but sometimes you just can’t tell with dreams ;)

By: Frank

Frank — Mon, 12 Nov 2012 18:42:11 +0000

Soylent green is vomit!

By: War Pig

War Pig — Mon, 12 Nov 2012 08:26:03 +0000

That’s what happens when people are removed from the farm. We raised, slaughtered, butchered, processed and ate our own meat. The young boys helped as soon as they were able to safely do so. I began as a gofer, then moved up to sausage grinder (hamburger for beef), before I was allowed to assist in the killing and bleeding, skinning and butchering of the animal and also making lard, pork cracklings, chitterlings and other tasty viands. We also hunted, killed and processed, cooked and ate wild game. Squirrel gravy was always a favorite and squirrels were as common as litter in Chicago in the hills of Ohio where we lived in those days. Acorn (oak), walnut and hickory trees were thick as teeth on a comb. To this day I much prefer wild rabbit to tame rabbit for flavor, for instance. I prefer wild turkey to farm raised. Wild goose is okay, but I’m not crazy over it. Duck on the other hand (wild duck) is quite tasty. Venison is good, but elk (wapiti) and moose are far better. Farm raised beef and pork are both excellent, but buffalo (bison) is fantastic, although lean. My carnal lust for the flesh of the buffalo likely heralds to my Native American half. Smoked pheasant is a treat for the gods, as is well-cooked quail and partridge (both basted in butter and wrapped in thick-cut bacon as it is grilled). We ate our veggies and grains (especially biscuits, onions and taters), but it is meat which sustained my family.

PS: When I was a little fellow, I used to think dogs did that for the same reason cows brought up a cud for another chew. ;-)