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For the Record, Concerning Pigs and Animal Rights Activists |
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Gregory Morris, 1/28/10 7:26:18 pm |
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For the record, I fully support and endorse the killing and eating pigs.
Like many people, I prefer to know where my food comes from. I love fresh food that is locally and organically grown. I like knowing whether or not the meat I'm eating is pumped full of hormones and drugs and preservatives. I like shaking hands with the farmer who raised my meat before shaking hands with the butcher who cuts it up for me. I like cooking meat that was walking around less than an hour ago.
Now, these nutjobs who are attacking Marco Rubio are RAGING IDIOTS because they have a problem with slaughtering animals in places that are not "USDA approved slaughter farm(s)".
I have a two words for those people: STAY OUT OF MY GODDAMN PANTRY YOU NO-GOOD, TREE HUGGING COMMUNISTS. Ok, that was more than two words... I do not, repeat DO NOT, require a government stamp of approval on my meat. In fact, I'll tell you honestly that I'm less inclined to trust government OK'd meat, especially when the alternative is locally grown and harvested protein.
I can't help but giggling at this quote: "...it is being slaughtered alive." Whiskey Tango Foxtrot, over. Are there people out there who are really so far disconnected from reality that they think there is another way to get animals other than killing them? God put animals on this planet for us to kill and eat, thank you very much. Meat comes from living animals, not a plastic bag at the Piggly Wiggly.
Here's the good quote: This is a Rubio family tradition enjoyed by thousands if not hundreds of thousands of people of Cuban-American descent every Christmas Eve Fuck yeah, dude! RIGHT ON. Nothing like some slow-roasted oink-meat.
Us Greeks like to whack a widdle baby lamb, then rip the skin from its sad, limp body. We then roast the poor, little, garlic and cumin-covered body over a fire, basting it regularly with lemon juice and olive oil, before tearing it apart like the ravenous monsters that we are. There is always a debate about which is better, the Kokoretsi, crispy lamb skin, or the Patsás that Yiayia makes later that evening. I'm a skin fan myself. |
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