I really couldn't do that to a lobster like str8 from the tank I have seen cooking progs on TV and in UK looks like they put them in the freezer first which kinda 'stuns' them or 'sedates' them in some way which has been identified as a bit more 'humane'. Do they not do that there?
I think boiling an animal alive is kind of extreme as well. Why is it done anyway? Is there some consequence to the taste if you kill a lobster before boiling?
i don't know dm if they do that here.i can ask some chefs i know though.maybe it dose sedate them,but i would'nt identify that as any more humane.the psychological affect ta them alone.first being shoved in a freezer alive, forcing them into a state of hypothermia and then as they are just on the brink of death,but still alive,droppin' them inta a pot of boiling water. someone should shove them people in a fridge an then boil them ta se how they like it.
Hmmm, ho hum. Maybe we should forget all that and go and shoot some rabbits? Night rabbit shooting I hear is somewhat productive... gimme 10 just getting me trousers on and waking Billski up - he can ''collect''.
Death at my hands is far less frightening than a fox or coyote. I do not enjoy killing animals for meat, but I have done it as needed. If you have a hen, she is worth more to you alive than dead. She will lay eggs until she is old, so killing is a last resort. DMFP, I would work out a deal with the shepherd. You can give him a far better price than the market will for one of his lambs and you'll still make out like a bandit. Around here sheep are not raised. All lamb comes from Australia, some 10,000 miles away. No one seems to make cheese around here either. All our cheeses come from Wisconsin which is 1000 miles away, yet we have dairies within a stone's throw. Not one of them makes cheese or even butter from their milk. It is bad for the environment to do global shipping like this.
Agreed, saw some News information a few years ago about the 'typical' traditional roast sunday lunch here in UK.... tho we have everything within say 10 miles.... the 'typical' lunch takes 30 thousand miles to get to our table = shameful me thinks
im a proffesional chef worked for about 15 different restaraunts all types of places studied under a few decently famous chefs worked for govind armstrongs restaraunt worked for a high class resort and first day on the job i had the job of either boiling the lobsters or swinging a knife and cracking open there claws and tail. luckily i got cutting them and the lobsters were all living snapping there claws before they got dropped in this big pots on the beach for a party one even put his claws out like he knew what was going down. did i mention all this was in front of a party of about 400 lol some of them even mentioned o look there alive as there going down into the water lol i wanted to go and dump them all in the ocean but the thing holding them was about 150 lbs lol. theres actually a few interesting people out there who drive streets looking for there dinner in the US scavenging roadkill so the meat is not wasted.me personally i dont want to see any animal living that is going to be food. at the same resort i also did audio visual tech ing and we had the cattlemen ranchers as a group in the hotel about 800 of them including there families and they had a live cattle auction over the internet i helped setup and had to monitor for smooth running and it took me about an hour in a half into the auction that the cattle were bred and sold in mass quantity to different people farmers and meat companies to butcher for meat. i was like" wait so these arent like peoples pets for there farms to have theres no sense of family with these buyers sellers and the cows these are going to be killed". definately freaked me out a little
