VeeshanVault

I saw THIS billboard on the way to Michigan a few weeks ago, and I was like, WTF!... did a double take. Not good while you're driving 70MPH in chicago traffic. So, the subservient chicken thread reminded me of this. Check out the website!

http://www.kfccruelty.com

Btw, i thought Richard Pryor was dead. Xunil corrected me and laughed at me!

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All that comes to my mind now is


http://www.smilebug.com/chicken.shtml

thanx

Try this link for the billboard:
http://www.kfccruelty.com/images/pryorBB72sm.gif

Anyone catch the season 2 premiere of Penn & Teller: Bullshit when they focused on PETA? PETA has always pissed me off, and that episode highlights most of the reasons why.

Only got 2 things to say about PETA:'

http://sluggy.com/daily.php?date=970913 and http://sluggy.com/daily.php?date=971126 (read the next few days too)

Burger King got pressured about their cow slaughtering methods last year or the year before...will be interesting to see what kfc does.


I really like leftover, cold fried chicken...but kfc has become less and less appealing the last few times I've gone.

I'm going to create a fast food chain that serves cold fried chicken. I'll make willions.

Seriously, why would they go to all the trouble of blowing chickens up and scalding them to death.......where would the meat be after that. PETA is stupid. Just have someone go in with a meat cleaver and start lopping heads off, seriously.

Truant wrote:I really like leftover, cold fried chicken...but kfc has become less and less appealing the last few times I've gone.

I'm going to create a fast food chain that serves cold fried chicken. I'll make willions.

There's this small chain of convenience stores here (Dion's) that have THE BEST recipe for fried chicken. If you remember to dry off some of the grease, it turns into the best picnic chiznicken short of Gramma.

I think the most "humane" way to slaughter cattle (if there really can be a humane way to slaughter anything) is practiced at many packing plants. It's a high pressure air gun to a certain spot on the skull that pretty much kills them immediately...and I am not talking about the pressure being high enough to crush the skull.

The worst part of growing up in a spot in Kansas where more cattle are slaughtered in a 60 mile radius than anywhere else in the world is that you learn things like that. You also learn that McDonald's gets higher grade beef than school systems.

Actually, the air guns to the head just stuns the cattle. Then someone attaches their legs to a hook, the hook swoops them up in the air, and someone with a knife slices the unconscious animal in the carotid artery.

Ohh, and since firing the gun is done manually, they occasionally miss the first time. Ouch

Yeah, I've heard of the misfires.

Had a friend that worked there that was in charge of basically slicing through a portion of the ribs. His knife got stuck and he was pulled into a sprocket that took off his pinky, 2 joints of his middle finger, and the top joint of his middle finger.

Not a fun job, but it paid well for the people that did it. Considering the mass amounts of food in general that Americans eat and export (or did), some things have to happen to speed up the processes that are used to prepare the things we use. Many are nasty as hell.

The real difference between cattle and chicken is that cattle sizes are so variable so most every slice needs to be done manually. I've read about nightmare stories when it comes to employee safety so it's good that your friend was paid well as they certainly deserve it.

Nasty as hell indeed, but what can you do, it tastes great. I made this wicked beef tenderloin on Monday, sliced down the middle and filled with spinach, sauteed onion, parmesean cheese, and chopped sundried tomatoes then tied in butcher twine. Ho my goodness, it was a 3 lb. filet