A Question for Vegetarians

This thread was a simple test of a theory I have, that absolutely not a single thread can be started in these forums without someone pulling out the Sedaeku Flamebringer ® Quite humorous actually.

Francis Chung: enabling flamers since 2005.

I <3 Francis Chung

Heh.. well I may end up with a long mute list, but I sure don't need to waste time on tards. I'll sit back with popcorn and watch Siggy eat them alive.

Sorry but i dont click any suspect links anyone posts regardless of their apparent innocence...

Karma is only "dead" to those who are blind to it...

And can i hear a tiny mouse-like squeaking....? Nuh...must be the "wind"...how surreal...

And minds are only closed because people won't open them.
Good grief here I'll paste what is on that link.

* Exported from MasterCook *

PAPA'S BARBECUE GOAT (OR BARBADO), TEXAS-STYL

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 lb Goat or barbado
1 c Salt
1 Dry jalapeno (ground)
1 tb Black pepper
1 t Cumin (approximately)
BARBECUE SAUCE
2 c Sugar (or to taste)
1 c Prepared mustard
1/2 c Apple cider vinegar
1 t Salt
1 t Black pepper

Mix salt, jalapeno, black pepper and cumin. Sprinkle
meat generously. Cook
slowly on grill 2 hours (or less depending on cut of
meat). Be sure meat is
well above fire (at least 20 to 24 inches). Meat may
be brushed with cooking
oil occasionally to prevent dryness. While meat cooks
prepare sauce. At least 30 minutes before removing
from fire; brush meat with sauce so it will
"set". Continue cooking and turn the meat often,
brushing on sauce at every
turn. Walt

(This recipe comes from the
Cowboy Cookbook)
>From Hawley & Barbara Jernigan
Seven Jay Ranch
Mullin, TX

However, when fertile land (rainforest, for example) is burned and cleared for animal farming, it would be wiser to produce vegetables (ye auld 250 lbs beef/1 acre vs. 50Klbs potatoes/1 acre argument).

A big problem I have with the first paragraph is that there are many alternative, regional, unmarketed crops that will grow on land that "won't support human food" simply because the market hasn't recognized them as marketable foods yet. Companies like Whole Foods have helped open people up to foods they wouldn't normally try, but the possibilities are still limited by people's aversion to anything other than traditional ("human" ) foods.

The world of fruits and vegetables is not limited to an abuse of land for the cultivation of non-native crops like potatoes, tomatoes, oranges, and lettuce. Mesquite and Agarita, for example, are two regional plants that do well in arid, alkaline soil like the kind we had back at home where almost nothing non-native would grow well. Mesquite yields a seed that can be ground into a sweet, high protein meal (used for centuries by Native Americans) and a wood whose smoke produces an intense flavor when burned. Agarita produces an edible berry.

There is an edible food for almost any climate, altitude, and soil type on the earth... It's just a matter of stepping beyond the enfetterments of learned cultural inhibitions to recognize them as a food source.

As far as messing up the nutrient content of the soil, that's one of the reasons polyculture exists.

Since when did doughnuts qualify as animal or vegetable?

Judging by the single question presented in the first post, the intent was to START a fire, not test a theory.

it was a fire theory o.O

I love Whole Foods. I remember when they started in Austin years and years ago. One of the first thing that I did when I moved was find out where they are located in my new city. They are also an excellent employer, or so I am told.

I'm not really arguing with your premise. I appreciate your thoughtful answer. I am always willing to try new things to eat, and have had a great deal of pleasure eating local foods everywhere I have traveled.

Personally I prefer a diet high in grains and veggies, including meat, but not focussing on meat as the current American diet does.

I did try to do organic and vegetarian for three years, it did not agree with me however.

Anything in excess can cause harm. The biggest problem I've seen with new vegetarians and vegans is that they don't know what to eat because they spent most of their life eating really boring foods. A lot of them I've met also tend to not do much research for their own benefit and rely on hearsay. A lot of them are also not aware of B-12 deficiency and that B-12 is produced by bacteria commonly found in mammal inestines; so if you're not eating any animal entrails at least a few times a year (the loss rate is EXTREMELY slow, sometimes up to 20 years) then you need to occasionally take some supplements or eat fortified foods like cereal (*occasionally meaning almost never, but still be aware of it). Thank goodness for bacteria cultured in vats.

I grew up in a very rural area and as such, I've had to kill my food myself more times than not, so I'm a bit desensitized to the blood and gore.

(Nothing quite like being up to your elbows in that deer you just dropped. Mmm Mmm good)

That being said, I've never understood the argument of meat = murder. At its lowest level, you are killing something. Be it plant or animal, it's still very much alive.

Funniest thing is that those raw veggie salads, the plants are likely still alive, so you just eating it alive. Now that's good stuff.

I'm mostly a carnivore. An Equal Opportunity Carnivore at that. I've been to other countries and sampled the cuisine. I'm rather fond of Dog. It's quite good. Chow in particular.

So in the end, Eggplant tastes like Eggplant, but Meat tastes like Murder and Murder tastes pretty darn good to me.

Raw food is better for you. At least cooked veggies don't cause cancer and the raw ones won't give you any diseases .

I did take supplements and ate a pretty varied diet. I just felt like crap most of the time. Ironically I did the high protein diet for a year and felt great. I wonder if there have been any studies on ethnicity and diet adaptation. Many asians I know are lacto intolerant due to their ancestors not having dairy in their diets. I wonder what my ancestors in Scotland ate ... besides whiskey

Haggis. Mmmmm.

Well a fire is needed to char flesh my friend.

My hero!

What do you call a vegetarian with diarrhea? Salad shooter!

There is some faddy diet about eating with your blood type that lacks scientific credibility, but I haven't heard of a race-based one.

If you felt like crap all the time, it could have been too many carbs or too much wheat. I feel like CRAP if I eat potatoes or too much bread. I also tend to get excessive mucous from eating wheat and feel sleepy after eating it (probably because wheat is not naturally edible).

Haha nice!

Good luck with that.

I can't believe I missed that!

Well, you've just cinched it. I'm going to open a restaurant built onto a slaughter house. Let the customer pick their favorite cow. Our friendly "Death Techs" will have your meat to you.

Or we can just bring you the live cow and a fork. On second thought, screw the fork and just grab a hunk with your sharp pointy teeth.

I imagine the Japanese have you beat.

I'm moving to Japan!