On Mon, 24 Aug 2015 11:36:52 -0400, Keyser Söze
wrote:

On 8/24/15 11:25 AM, wrote:
On Mon, 24 Aug 2015 10:53:11 -0400, Keyser Söze
wrote:

On 8/24/15 10:39 AM, wrote:
On Mon, 24 Aug 2015 06:31:37 -0400, Keyser Söze
wrote:



Chicken is not "meat."


I will have to tell my vegan friends that.



I'm sure any conservative or orthodox rabbi in your neighborhood could
explain Kashrut to you. My understanding of it is many decades old, and
attained through proximity.

They will tell you chicken turkey and duck are kosher species of meat.
They will not say chicken is not meat.

Of course you would only say the ducks and turkeys were "kosher" if
someone else killed them for you and that they came from a factory
farm.
Food taken from the wild is not brave enough for you.
Courage comes in a foam tray.



*I* wouldn't be making judgments on the killing of poultry, since
"kosher" is something of only peripheral and formerly proximity interest
to me, but, yes, I am aware of the fact that Jews who "keep kosher"
would want their poultry slaughtered according to the rules of Kashrut.


Which has nothing to do with your statement that chicken was not meat.
It is specifically listed as a kosher meat when it is rendered in a
kosher way.

Nice tap dance tho.

And, once again, I don't eat rodents.

Not yet anyway. The way things are going, it may be on the table soon.


There was and perhaps still is an allegedly decent restaurant in Kansas
City where deer, moose, bison, and a bunch of others are served up.
Never went there...wasn't much of a beef eater then and am not much of
one now. I did taste deer once, and thought it tasted like...beef, sort of.

Most of game preparation is in how quickly it was field dressed and if
they did it right.
I have had excellent venison and I have had some I would not feed to
Mr Ed.
BTW it is a very popular meat in New Zealand. (farmed)

Not a big barbecue fan, either, at least not for barbecue drowning in
spicy sauce. What's the point, when all you can really taste is the sauce?

I agree BBQ sauce is best served in small amounts if the BBQ is
decent. I never use any at all on my pork shoulders. It just has a rub
on it. I may give a sandwich a little dab when I am eating leftovers
along with a kosher pickle slice (there is a contradiction huh?) and a
little sprinkle of cheese.