Comments on: PETAS faux gras stunt

By: Amber

Amber — Thu, 18 Feb 2010 20:39:05 +0000

Go fuck yourself, Bourdain. There’s a special place in hell for people like you.

By: LisaT

LisaT — Sun, 10 May 2009 00:18:41 +0000

I love food, including meat, but I do think we should do what we can not to inflict unnecessary pain or even discomfort upon the creatures that we eat. I don’t mind eating an animal, but I don’t want to make it suffer. Maybe if we ate LESS meat, we could treat that which we do eat with more care.

By: Hannah

Hannah — Wed, 04 Mar 2009 22:30:31 +0000

You made some good points there. I did a search on the topic and found most people will agree with your blog.

By: Feisty Bourbon Girl

Feisty Bourbon Girl — Mon, 26 Jan 2009 21:42:11 +0000

I lurrrrrrve me some foie gras so vurrrrah much :0) Why tangle with perfection? I agree, PETA is wacky crackers….

By: Tags

Tags — Mon, 12 Jan 2009 17:22:46 +0000

PETA is wacky crackers. Like Paula Deen making faces from Soundgarden’s “Black Hole Sun” video wacky crackers.

see for yourself

http://www.peta.org/sea_kittens/index.asp

By: Sash

Sash — Mon, 12 Jan 2009 02:26:25 +0000

What I want to know is how is PETA going to judge this. Presumably one has to know what fois gras taste like. Are they going to contract out the judging so as to preserve their own pure and ethically intact bodies? Incidentally Dan Barber has a fascinating discussion on Ted.com of “natural” fois gras being produced in Spain. Here is the

By: Nick

Nick — Sun, 11 Jan 2009 18:36:45 +0000

So, in order to be fair and impartial, won’t the judges need to consume the same dish twice from each chef; once made with faux, and once with fois? Chris, perhaps you need to rethink your concerns about this contest and consider using it to your advantage. Just think, your culinary skills would be well employed in showing a Peta contest judge the error of his or her ways. What better way to shut Peta up than to get them to consume considerable quantities of the “delicacy of despair”?!

By: Phil

Phil — Fri, 09 Jan 2009 06:07:39 +0000

PETA's been on a roll lately. They tried this shit earlier in 2008, offering $1 Million to the first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012. http://www.nytimes.com/2008/04/21/us/21meat.html As if Chicken McNuggets weren't enough.

By: Duck, Duck… Goose! « Save Your Fork… There’s Pie

Duck, Duck… Goose! « Save Your Fork… There’s Pie — Wed, 07 Jan 2009 21:01:52 +0000

[...] San Francisco chef Chris Cosentino, who, to be fair, keeps a blog called Offal Good, seems particularly put out by the contest and what he perceives it could mean for foie gras producers… I have attached the rules and regulations to the contest, seeing as its such a great opportunity to … [...]