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You know I can't resist a good food thread. :D Annd... I have found my new title. ;) |
Bad news, turns out some of what I was going to use already exists on the site in question, so the article is stillborn. Not enough examples to make it work... damn.
For the record, two of the suggestions here are actually from the site in question, which sucks. I didnt say what it was for (was hoping for a big reveal), so i guess this was inevitable. Thats okay, this was one of 12 ideas i had, so no biggie :) |
What about good old veal?
Baby calves penned in so thightly, they can't move... so the muscles don't get tough and I'm dying to try balut, that shit looks awesome! |
He mentioned veal in the first post...
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I take it the two were mine. I got them off a website. Shame about not being able to write it.
As for veal, I'm not sure about America, but recently in Euroe laws changed and now Veal is merely Calf meat. Not white calf meat, not lived in the dark calf meat but ordinary, red, calf meat. Similar idea to lamb. That's the only reason I tried it in Tenerife. I was surprised at how much I liked it... |
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So i have moved on to easier things :) |
You mean your editor didn't think ripping off frogs legs and leaving them to die, or breaking a life crab in half is cruel?
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Its not a big deal, i have a laundry list of ideas i am working through :D My latest invloves cryptids :) |
Oh well.
Good luck with your next project. |
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