PWEETA: People Who Enjoy Eating Tasty Animals (anti-PETA parody site)
And:
MeatShake (Joke website -- at least I *hope* it's a joke...)
Posted on 10/16/2003 1:22:22 AM PDT by kattracks
These people just crack me up!
I'm a member of PETA too -- People Eating Tasty Animals.
PWEETA: People Who Enjoy Eating Tasty Animals (anti-PETA parody site)
And:
MeatShake (Joke website -- at least I *hope* it's a joke...)
When kooks are making jackasses of themselves in public, the best strategy is to get out of the way and let them destroy themselves. Laughing at, shunning, or ostracizing these people are all fine strategies. But when a sane person gets into a public shouting match with a lunatic, passersby can’t tell who is who.
Does anyone besides me realize that simply commenting on PETA activity gives them recognition as something worth thinking about?
Seems to me that the best response to their mindlessness is to totally ignore them. Maybe nervous laughter?
Well, heck no! The whole pathetic, hankie-wringing bunch is pretty dang amusing. :) And completely ineffective as a "protest" group.
Wish me luck!
Just damn.
If you want on the new list, FReepmail me. This IS a high-volume PING list...
[As i mentioned, the B/C & JD! lists are going to float into and out of whack over the forseeable future, while I try to cobble a rig back together for myself. My apologies for any incovenience or misunderstandings in this time frame. New signups/removals may be flaky in this time-frame as well; please bear with me, and keep in mind you may have to FReepmail me more than once for me to get it done. Thanks again!]
Here in Norfolk, where PETA is based, we also call them People Embarrassing the Tidewater Area
I'm sure Carlo has a fantastic one that will suffice!
VEAL/CHICKEN PARMIGIANA
Preheat oven 350 degrees. Pre-grease 9"X12 " casserole
1) Salt and pepper cutlets.
2) Mix egg and milk together, dip the cutlets into the flour, then the egg mixture and then into seasoned bread crumbs.
3) Fry in oil until browned.
4) In casserole spread a little sauce on bottom. Place cutlets on top with a little sauce. Add mushrooms and two slices of mozzarella cheese on each cutlet.
Top with a slice of bell pepper and cook until hot and bubbly, about 45 minutes at 350 degrees.
OLD FASHION ITALIAN MEAT SAUCE This recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is great over tortellini, penne or fusilli.
1) Heat oil in heavy, medium size saucepan over medium heat.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 Tablespoon of dried Parsley
- 3/4 pound extra-lean ground beef
- 2 large garlic cloves, chopped
- 1 28 ounce can Italian plum tomatoes (yes, you may use tomato sauce, but it is different, trust me)
- 1 16 ounce, or 2, 8-ounce cans tomato paste
- 1 teaspoon dried basil
- 1 Tablespoon dried oregano
- 1/2 teaspoon garlic powder, (sprinkled over while boiling)
- 1/8 teaspoon dried crushed red pepper (to taste)
- Salt and pepper
- Freshly grated Parmesan or Romano cheese
2) Add onion and cook until tender, stirring occasionally, about 8 minutes.
3) Add ground beef parsley, and fresh garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes.
4) Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato paste, herbs and dried crushed red pepper. Simmer 45 minutes to an hour and a half (until it thickens), stirring occasionally and seasoning sauce by taste, with salt and pepper. Some folks add a tablespoon of sugar, however we do not.Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately.
2-4 servings; can be easily doubled or tripled.
This is quite different than southern Italian red sauce, and a traditional northern Italian tomato sauce. Did you know that northern Italians eat more Rice, and Polenta than pasta?1) In large heavy saucepan, heat oil; add onion and garlic and sauté until onion is translucent.
- 2 Tbls olive oil
- 1/2 c medium onion, finely diced
- 3 garlic cloves, minced
- 1/2 c minced carrot
- 1/2 c chopped celery
- 16 oz ground veal, or 8 oz each, lean beef and pork
- 1 c whole milk
- 2 x 12 - 14oz cans Italian plum tomatoes, diced, and drained
- 2 tsp. Salt
- 1 tsp. fresh ground pepper
- 1/4 tsp. ground nutmeg
- 12 oz your favorite pasta, prepared by following package instructions
- 3 oz freshly ground Parmesan cheese, plus more available for guests tastes
- 1 tsp. of fresh or 1/2 tsp. dry, parsley (optional)
2) Add carrot and celery and sauté for about 3 minutes; add meat and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color.
3) Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3-5 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30-45 minutes.
4) Meanwhile boil pasta, until it begins to stretch when pulled (al dente), quickly drain, and toss immediately into meat mixture, and sprinkle with cheese, and parsley. Toss as you serve each guest.
Makes 4-6 servings
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