Kitchen Table Kibbitz Friday: Anthropomorphism, Turducken, and Chobster

I once passed by a pamphlet distribution table at an airport (back when it was still allowed), and it was run by a Lyndon LaRouche follower, and it was there telling people to “Nuke the Whale”. I saw a bumper sticker urging me to do so.

There's no good joke in bumper stickers or one-liners, especially in interrogations, insofar as mirroring real or imagined conversations can narrow the meaning in favor of the speaker. Think of the white in chess or the serve in tennis. The hope is that even if the response line to the one-liner is missing, it can still hold an equally effective chip-for-tap response. Putting a message on a bumper can avoid accountability, but this juxtaposition remains an unfulfilling conversational meaning, such as “fruition in action” or covering up and “capping” someone’s graffiti art. Verbal and food crimes like Richard Nixon's ketchup and cottage cheese.

(Gemini) Frames are built over time. George Lakoff suggests that media do more than just create frames on the fly. Think tanks and news organizations may develop and promote particular frames over time. This helps establish a certain way of thinking about an issue in the public mind.

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Before The Simpsons (like the early 1980s), it was common to see graffiti on the University of Victoria campus, usually written in magic marker and block caps, that read:

Nuke unborn gay whales

I think the author was simply trying to offend as many people as possible with a short but frequently repeated sentence.

www.reddit.com/…

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If… there's a lobster on the table, know that the dead creature in front of you may have once had feelings.

This follows a recent announcement by the British government, which recognized decapods (such as lobsters and crabs) and cephalopods (such as octopuses, cuttlefish, and cuttlefish) as “intelligent beings.”

“Science has shown that decapods and cephalopods can feel pain,” UK Animal Welfare Minister Zac Goldsmith said in a statement.

While the move won't bring about major changes to British restaurants and homes, it's a highly symbolic move that animal rights activists say Australia should follow suit.

Being “ignored” under the Animal Welfare Act

The UK government is proceeding with amendments to animal welfare laws in response to its withdrawal from the EU, including legislation to officially recognize certain animals as “intelligent beings''.

Sentient beings can experience a wide variety of emotions and feelings, ranging from negative ones such as pain and suffering to positive ones such as joy, excitement, and delight.

British legislation already states that all vertebrates, or animals with a backbone, are intelligent beings. But last month, the British government announced it would amend the bill to include decapods and cephalopods.

www.abc.net.au/…

She never ceases to amaze me online, but a post on Martha Stewart's social feeds caught me off guard this week.she shared a slideshow classically questionable She was responsible for the composition and lighting, and showcased the food she ordered at Maison Burns, a newly opened French brasserie on the Upper East Side with a $4 sign. Inside the liver pate and mixed greens with a citrus scent, lobster Then he stuffed it into a roast chicken, Frankenstein-style. I could go into more detail, but the truth is, this Leviathan needs to be seen in person.

On the Maison Burns menu, this dish is called: Poulard Omardine, The literal translation is “lobster chicken.” The restaurant typically serves it tableside for two to three people and costs $250, according to the menu. Contrary to what you might think from the presentation, the recipe doesn't require the chef to roast the whole thing. lobster internal Poultry carcasses. Yes, Paumier uses every part of the crustacean in preparing the dish, but the red-hot charred chunks around the chicken are mostly there for decoration. In fact, the only part of the lobster that was cooked and The bird is its head; Flambé this with cognac and remove from the chicken while carving. This method imparts a sweet lobster flavor to the poultry, which is further accentuated by squeezing the head juices into a sauce based on lobster bisque, chicken juices and heavy cream. This is truly French cuisine.

slate.com/…

It's chobster season!

A roasted poultry stuffed with lobster, bright red claws protruding from golden-broiled wings, flimsy antennae extending from where a lobster head and chicken head used to be, and a tail curled from a tutu captivated the internet. There's a good reason for that.

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This dish takes an hour to prepare after ordering from the menu. Poulards are elite chickens that are slaughtered after eating a high-fat diet for at least 120 days, whereas standard American chickens are typically fed a Chobster diet and are slaughtered at about 50 days of age. Ru. Earth. Paumier said he then roasts the poularde stuffed with lobster heads to infuse the chicken with seafood flavor. slate. Boil the tail and drizzle it with butter, then assemble the double plate of the body and serve tableside for maximum enjoyment and Instagram potential.

But that's not all! Once the chicken and shellfish masterpiece is presented to the guests, the lobster heads are removed, crushed and flambéed with cognac to create a lobster bisque, chicken jus and crème fraiche sauce. Meanwhile, the poulard is cut into pieces and served with spring rice.

www.foodandwine.com/…