The Conservative Cave
The Bar => The Lounge => Topic started by: bijou on April 02, 2009, 09:41:22 AM
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A children's TV chef looks to have gone a little too far after killing, skinning and cooking the Easter bunny.
Sarah Wiener, Germany's answer to Delia Smith, reduced some 12 to 15-year-olds to tears as the cute animals were stunned with an electric shock before having their throats cut.
Children were then asked to help skin the animals for TV show Sarah And The Kitchen Children.
'Children should know where their food comes from,' said Ms Wiener.
link (http://www.metro.co.uk/weird/article.html?Kids_TV_chef_kills_Easter_bunny&in_article_id=606373&in_page_id=2&in_a_source=)
Yummo!
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(http://dcist.com/attachments/dcist_sommer/BushandEasterBunny.jpg)
The evil-doers shall be brought to justice.
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(http://i33.tinypic.com/6qdv80.png)
(http://i36.tinypic.com/53ps8o.png)
(http://i38.tinypic.com/11twkmh.png)
(http://i35.tinypic.com/ct9oi.png)
(http://i36.tinypic.com/2qjlpw2.png)
(http://i41.tinypic.com/25arpjm.png)
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link (http://www.metro.co.uk/weird/article.html?Kids_TV_chef_kills_Easter_bunny&in_article_id=606373&in_page_id=2&in_a_source=)
Yummo!
You're just trying to start a war here aren't you? :-)
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You're just trying to start a war here aren't you? :-)
I couldn't resist, the devil made me post that. :lmao:
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I couldn't resist, the devil made me post that. :lmao:
Well, it is a hare raising story. :-)
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2 rabbits - 3 lbs each
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 tsp salt
1/2 cup butter
1 Tbsp parsley, minced
Salt and Pepper to taste
currant jelly, for garnish
6 - 8 servings
Cooking time - 55 min
Wash dressed rabbit with water and cut into serving pieces.
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
Make gravy out of left over drippings, pour over rabbit pieces and serve.
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5 ptarmigans - 1 lb each (their scrawny)
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 tsp salt
1/2 cup butter
1 Tbsp parsley, minced
Salt and Pepper to taste
currant jelly, for garnish
4-5
Cooking time - 55 min
Wash dressed ptarmigans with water and cut into serving pieces.
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
Dip pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
Make gravy out of left over drippings, pour over ptarmigan pieces and serve.