PETA, GET LOST!

In a striking victory for culinary free-speech, foie gras is finally back. Yesterday U.S. District Judge Stephen Wilson ruled that the ridiculous California prohibition against foie gras encroached upon the regulatory turf of the Feds.

Predictably, the twisted gits at P.E.T.A took offense.
Lets not talk of their criminal tendencies.
Or threats against scientists.
Past behaviour.

P.E.T.A. now stands for the full enfranchisement of geese.

And against cuisine in all its forms.


"IT GOES ON THE MENU TONIGHT!"


PETA attorney Matthew Strugar pretty much blew his gasket. Or shat his pants. He may have been the only one gnashing his teeth instead of drooling, as chefs and restaurateurs all across the Bay Area uncorked champagne and prepared for a new golden age.

Quote:
"Wednesday’s decision was based on the federal Poultry Products Inspections Act, which regulates the sale and distribution of birds and expressly prohibits states from imposing certain conditions on food. Wilson said California’s foie gras ban had done just that."

SOURCE: California foie gras ban struck down - SF Gate.


For those who are curious, foie gras is about forty dollars per pound, and worth every penny.


PASTY FACED COOKING

The reason why you never see foie gras paired with wheatgrass, tofu, or quinoa, is that those things taste like sh*t when cooked by white people. Why waste good stuff on a forlorn hope of making muck taste edible?

Folks, let's toss that slop into the garbage pail of food history, and celebrate our new freedom.

I'm thinking bacon, veal, and braised Bambi.
With a puree of green mango.
And buttered toast.
Yum.



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