https://youtu.be/d4O1A-mmBWw

The 1980s take on the matter.

you do not need all those fancy recipes... ALIVE tells the story of what real men, rugby players, do when they crash in the mountains and get hungry...at first it was filet of buttocks, dried in the sun..at the end they were just chomping on the bones and slurping down huge chunks..it is an acquired taste and a rugby tour that i will never forget....

No need to wipe out the others although losing 50% of our number right now would be a great boost for a lot of things, especially if the most excessively dogmatic religious people and the 90% of the super top rich hardcore capitalists, the worthless celebrities and politicians were that 50% but its ok let all live, we will fix it.

The planet will live precisely because we humans exist. Not only it will live but 1 trillion more planets will do too eventually!

Dream of the day an entire planet will be a zoo in a solar system not very far away teaming with all kinds of non human animals doing random walks of evolution for fun.

It is precisely because we destroyed so much in this planet on the way to wisdom that we will rebuild it and "explode" another thousand of them with life in the next 1000 years. You can count on it.


The planet is dead without humans. Eventually earth is wiped out sooner or later by something and we will prevent it now. Yes we will!

W/E you do don't look up 'Muki's Kitchen.' I warned you.

how did you find that?

I was looking for cannibal recipes, ldo. Actually, it found me. One day I googled 'weird ****' and got a link. I'd wonder where they got models for that stuff if it weren't for the gazillion women willing to do any kind of porn.

Looked it up, read the site description and no way man. And I've seen some weird ****ing porn. Can't click the link.

You should expect a visit from the FBI.

Although it won't happen till after you've eaten half your neighbourhood.

My neighbors are too old and full of gristle to eat.

It's your own fault if your body can be prepared healthy and delicious.

Soylent Green FTW

Contemporary cinema

Raw

cinema-has-been-handing-out-sick-bags

When are you going to answer the question you posed in the title of the thread?

A life well lived; good action; ethics.

A subject most general and subjective in nature.

Your ethics (or understanding of)...
is one of valuing the majority, yet classifying oneself within a special minority.

Cannibalism is not wrong if the majority thinks it so.
The sun revolves around earth if the majority thinks it so.

One of these statements is less general in nature (more
specified/scientific - Aristotle).

Do general statements prevent the communication of truth? Do poetry or painting obscure the communication of truth?

More flavor though. You just have to cook them low and slow to turn the connective tissue into tasty gelatin.

Dry brining also. It isn't really brining, but it does really help (more so than actual brining) with tough cuts of meat.

You sound like you know what you're talking about which is...........disturbing.

Honestly I'm amazed that no-one has yet offered a human burger using cloned meat technology. Crowdfunding anyone?

http://www.sciencemag.org/news/2017/...nibalism-study

Hooray for calorie rich fat people.

The wee ones are chock full o' vitamins and minerals, I expect.

Important question: do you remove the head before brining? Follow up; what about dry aging (like done with beef steaks)? I would assume for dry aging the head is removed as extraneous, as in live so in death - the majority don't use their head.

For a fully grown adult, you need to butcher the carcass and preferably remove any tough fascia before salting. The salting process is highly dependent on the thickness of the flesh, so it is best to treat the torso, smaller and larger limbs separately.

Perhaps head removal would not be necessary for a yearling as they are relatively compact and some twine can be used to truss the carcass for even action of the salting, but the young don't really benefit from such treatment as they are already quite tender and juicy. Skipping the salting process and leaving the noggin attached (and obviously not trussed to the rest of the body during roasting would probably lead to excellently crispy skin. A nice honey and soy glaze would help both crisp and flavor the skin.

I don't believe that you would want to dry age any organ meats. The higher fat and moisture content would lead to spoilage before any benefit would be obtained.

Not entirely certain about this, but I believe that I learned somewhere that there would be far too much extrinsic path apoptosis in the organ meats. This would lead quite quickly to a sort of nasty puddly mush and it is important to remember that texture is extremely important. You can get around apoptosis by keeping the temperature just high enough during drying to prevent the enzymes from doing their thing, but that would lead to more of an organ meat jerky than a dry-aged product.