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View Poll Results: Do you think the world is going mad with political correctness?
Yes 24 75.00%
No 8 25.00%
Voters: 32. You may not vote on this poll

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Old 09-05-2019, 06:29 AM   #31
hazel
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You really do need swearwords for when you bang some part of your anatomy on the furniture. Nothing else will do then. Using them in conversation is just lazy. I think some people just have slow minds and tend to use a place marker while they look for the next word. So they use "erm" and "like" and sometimes the F-word.

See you next Tuesday was a new one for me. I had to DDG it to find out what it meant (no, it isn't obvious).
 
Old 09-05-2019, 08:13 AM   #32
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Returning a bit to the original data and concept, I propose that a study on the difficulty in telling the difference between madness and satire might be of interest in this context. How serious were these nuts REALLY! I mean if we were just pranked, it obviously worked VERY well!
 
Old 09-05-2019, 08:28 AM   #33
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Quote:
Originally Posted by wpeckham View Post
Returning a bit to the original data and concept, I propose that a study on the difficulty in telling the difference between madness and satire might be of interest in this context. How serious were these nuts REALLY! I mean if we were just pranked, it obviously worked VERY well!
If you look at their website they're deadly serious. They have a store with a lot of items for sale promoting transfeminist anarchoveganism.
 
Old 09-05-2019, 10:30 AM   #34
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Quote:
Originally Posted by Lysander666 View Post
Out of interest, if I were going to cook a chicken stew using breasts, would I bake them first or could I just dice them and put them in the stock?
I would not use breast meat. The leg, particularly thigh is better. Breast meat is fibrous and has less flavour.

You can skin and de-bone a leg quite easily, cut meat into strips and saute it quickly in garlic and butter a medium heat before throwing it in (or marinade over night beforehand)

All of the bone and skin goes in the stock pot.

On the bone is better though, I tend not to skin them, but sear them on a high heat and just throw them in.

If you can get a mature "boiler hen" however, it's better for this kind of thing than chicken (a juvenile bird, intensively reared in a matter of weeks) - as it has a lot more flavour.
 
Old 09-05-2019, 11:28 AM   #35
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I have a little dog that I am very fond of, but he's getting old and has heart and kidney disease. I suspect I shall not be able to keep him for much longer. I always used to joke that when he died, I would keep his skin and make a fur stole out of it in memory of him. He'd make a beautiful one.

When I was a child, a lot of women used to wear these stoles which were made out of the complete skin of a fox. The head and forelegs hung down on one side of their neck, the hind legs and tail on the other. The head would have glass eyes set into it. I always thought they were very handsome.

But there's no way you could do a thing like that now. First of all, there are no high street furriers any more who could prepare a fur from a dead animal. And if you wore publicly what was obviously a Jack Russell fur, you'd get lynched.
 
Old 09-05-2019, 11:35 AM   #36
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People haven't gotten more mad it's just the internet just amplifies everything.

In the past if you saw something weird or crazy you told your friends and it stopped there, now it's shared on social media and spreads across countries. In the past there was the morning and the evening news on TV and the daily news paper so you had to pick and choose what to cover now we have multiple instances of the 24 hour news networks so air time needs filled.


And for the divergence I don't eat dark meat chicken for the same reason I don't eat duck and goose it's too strong and greasy so if I'm making soup I tend to put the chicken in the crock pot with some salt, pepper, onion, and garlic and cook it all day.
 
Old 09-05-2019, 11:49 AM   #37
hazel
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Obviously you wouldn't like rabbit then. We used to eat a lot of it in the years just after the war. It is a bit like chicken but gamier. I thought it was delicious but you can't get it now.
 
Old 09-05-2019, 05:16 PM   #38
enorbet
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Since we seem to be centering around some locus of political correctness and food I should mention that lately I've been researching why American diet recommendations, mainly the whole low fat thing, has resulted in so many morbidly obese people here. Since I also have diabetes I have been trying to improve my diet to maximize blood sugar stability and minimize my weight. At age 50 I still wore the same pant size I did in high school and due to free weight exercise still had a 6-pack but in my mid fifties that changed rather a lot. Recently I looked into the Keto Diet and have made huge reductions in my sugar and carbs intake and increased my intake of a wide variety of fats. I'm happy to report that I have lost several pounds in just a few weeks and my sugar is much more stable... and food tastes great.
 
Old 09-05-2019, 05:21 PM   #39
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Quote:
Originally Posted by hazel View Post
...When I was a child, a lot of women used to wear these stoles which were made out of the complete skin of a fox...
Unfortunately that's been stopped by the way the fur animals were treated (and sadly in some parts of the world still are). I say unfortunately because it is a "green" way of getting warm clothing, and if the source of the fur is a culled pest (such as fox or rabbit here in Oz) then I can't see the problem.

Quote:
Originally Posted by hazel View Post
Obviously you wouldn't like rabbit then. We used to eat a lot of it in the years just after the war. It is a bit like chicken but gamier. I thought it was delicious but you can't get it now.
It is delicious, and I'm surprised it isn't farmed in the UK. It isn't very popular here, I suspect as a result of family traditions dating from the depression (I knew several people who lived during those times and subsiding on rabbit left its mark). It seems to be getting even less common nowadays, hopefully that's a sign that the numbers are going down.
 
Old 09-05-2019, 05:32 PM   #40
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Originally Posted by enorbet View Post
...Since I also have diabetes I have been trying to improve my diet to maximize blood sugar stability and minimize my weight. At age 50 I still wore the same pant size I did in high school and due to free weight exercise still had a 6-pack...
If you haven't already done so, I'd suggest taking up resistance training again - my GP tells me that increasing my muscle mass is really helping keep my HbA1c level in the normal range.
 
Old 09-06-2019, 04:02 AM   #41
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Quote:
Originally Posted by cynwulf View Post
I would not use breast meat. The leg, particularly thigh is better. Breast meat is fibrous and has less flavour.

You can skin and de-bone a leg quite easily, cut meat into strips and saute it quickly in garlic and butter a medium heat before throwing it in (or marinade over night beforehand)

All of the bone and skin goes in the stock pot.

On the bone is better though, I tend not to skin them, but sear them on a high heat and just throw them in.

If you can get a mature "boiler hen" however, it's better for this kind of thing than chicken (a juvenile bird, intensively reared in a matter of weeks) - as it has a lot more flavour.
I took your advice and ended up buying thighs rather than breasts and sautéing them in olive oil, butter, garlic and onions with some thyme and rosemary. I then threw everything else in [carrots, leeks, potato, green lentils] and left it simmering for over an hour. I have to admit to cheating a bit by also using vegetable Oxo. But the result was sensational - and I owe that a lot to your advice, so thanks, I may ask you again in the future!

Quote:
Originally Posted by fido_dogstoyevsky View Post
It is delicious, and I'm surprised it isn't farmed in the UK.
It is available here but it's not very common. As a result of this thread I'm tempted to get some.

Last edited by Lysander666; 09-06-2019 at 04:07 AM.
 
Old 09-09-2019, 05:44 AM   #42
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Sounds good. It's the best part of the chicken and best way to cook it, in my opinion - I don't understand the obsession here with roasting to a frazzle for over and hour, to eat some barely digestible breast meat, which has to be drowned in gravy to make it go down...

I usually get whole legs (or whole chicken) from the butchers and cut them down. That way you get the bit of vertebrae and pelvis, etc which is usually removed from pre-prepared thighs. It makes for better stock.

Haven't eaten rabbit for many many years, but it is as good as, if not better than chicken. My father used to trap rabbits, so knew how to skin and gut them, etc.

Duck is also good, haven't had proper duck in ages (Chinese takeaways aside...).
 
Old 09-09-2019, 05:54 AM   #43
hazel
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While we're on the subject of cookery (and this is my thread so I don't mind it going a bit off course) where have all the good offals gone? Nowadays you only get liver, kidneys, and sometimes heart. There used to be lovely sweetbreads and lamb's tongues which melted in the mouth when pressure-cooked. You could buy turkey tails, which are much juicier than the rest of the turkey. And when I was a child, my mother bought "lights" which were actually lungs, minced them up and added some lemon juice, a clove and a bay leaf, then stewed them slowly until tender. It's called "Beuschel" in German. What happened to those?

@Cynwulf: you can buy Gressingham Duck in Tesco, but it's expensive.
 
Old 09-09-2019, 06:08 AM   #44
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Quote:
Originally Posted by wpeckham View Post
But to answer the original question, no, the world has not gone stark staring mad. It has ALWAYS been stark staring mad. Now we just notice it more because madness is encouraged.
And because of social media I think... In this case it's twitter?
 
Old 09-09-2019, 07:28 AM   #45
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Quote:
Originally Posted by hazel View Post
While we're on the subject of cookery (and this is my thread so I don't mind it going a bit off course) where have all the good offals gone? Nowadays you only get liver, kidneys, and sometimes heart. There used to be lovely sweetbreads and lamb's tongues which melted in the mouth when pressure-cooked. You could buy turkey tails, which are much juicier than the rest of the turkey. And when I was a child, my mother bought "lights" which were actually lungs, minced them up and added some lemon juice, a clove and a bay leaf, then stewed them slowly until tender. It's called "Beuschel" in German. What happened to those?
I think the reasons are two-and-a-half fold:

One, (pardon me for mentioning it) EU regulations make it harder to legally prepare and sell offal, presumably because it goes off quicker than other animal parts. (A few years ago I read that all the natural haggis skins sold in Scotland are imported from Germany for this reason.)

Two, for business reasons, most of the actual butchery is done on factory scales, a long way from so-called butchers' shops. The extra distance means extra transport expense so low-value bits like offal are less likely to be bothered with. I suppose they get diverted to a nearby pet food factory instead.

Two and a half, "consumers" nowadays are less familiar with offal, mostly thanks to reasons one and two, so the demand has dropped.

Last edited by Pastychomper; 09-09-2019 at 07:29 AM.
 
  


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