Linus Van Pelt wrote:I'm all about the smoking ban and big government intruding into your life and blah blah blah, but this [foie gras ban] seems like they're overdoing it.

I am just going to stand back and admire the surgical precision with which Linus Van Pelt has drawn the distinction set forth in his statement above.

There's not gonna be a 'foie gras ban' in Chicago.

1) Mayor thinks it is stupid. If Mayor doesn't like something, it's finished. The law will never be enforced.

2) Even if the health dept was compelled to enforce it, there is a truck-sized loophole allowing foie gras as a 'garnish.' Which means the Foie Gras and Sauternes sausage at Hot Doug's becomes Sauternes sausage (with Foie Gras). That's all.

I guess the Foie Gras Brulee at Custom House becomes Creme Brulee with Foie Gras Seasoning or something.

Jesus H, that Foie Gras Brulee was good. MMMMMMMMMMMM.

tmidgett wrote:Sauternes sausage at Hot Doug's becomes Sauternes sausage (with Foie Gras).

What do you mean by Sauternes sausage? A sausage cooked with white wine?

zom-zom wrote:In Ecuador they serve "Cuy" which is the guinea pig. Ms Zom has been offered it before on her trips to said nation and turned it down. When I get there, I'll do as the Romans do.

Mrs. Stewie has eaten Cuy in the wilds of an Ecuadorian jungle.

And she's a long-time vegetarian. And it was roasted on a spit in front of her.

Tasted like chicken, as if that's any fucking surprise.

stewie wrote:

zom-zom wrote:In Ecuador they serve "Cuy" which is the guinea pig. Ms Zom has been offered it before on her trips to said nation and turned it down. When I get there, I'll do as the Romans do.

Mrs. Stewie has eaten Cuy in the wilds of an Ecuadorian jungle.

And she's a long-time vegetarian. And it was roasted on a spit in front of her.

Tasted like chicken, as if that's any fucking surprise.

Cuy is also popular in Peru. If you go into the Cathedral in Cusco's main square, there is painting of the Last Supper with a cooked cuy in the middle. (As an aside, Judas is the only native (i.e. darker, not Spanish) looking person around the table, as the local guides point out wryly.)

I think this might be the one:

Sly Bug wrote:Sauternes sausage?

Sounds awfully juicy.

yut wrote:
I'll have to choke down 1/4 of calve's liver for supper tommorow.

Why?

steve wrote:

Humans?

I've eaten my share.

Really?!

Marsupialized wrote:"Why would they pick this and not anything else? How about veal? How about chicken? How about steak -- beef? . . . Where do you begin and where do you end? People say veal is basically cruelty to animals. I mean -- you could go on and on," Daley said.

I like Daley, but he's full of shit here. You can't seriously look at the changes in trends re: meat production since the advent of fast food and think that animal welfare groups are winning many victories. In just a generation or two, farms have gone from being small businesses that raise a small number of animals humanely to large corporations that have attempted to maximize animal production and who consider "humane practices" an impediment to their bottom line. Things have gotten measurably, unambiguously more violent and less humane. Daley has the direction exactly backwards.

I don't agree with force-feeding geese, but this city has more important problems to be worrying about.