Of all the pictures that came up, at least for me, half of them were adorable, fluffy little baby sheep, and the other half were more or less something roasted and served on a white platter with bits of vegetables, sauce and garnish.
I'm afraid to say that I was somewhat amused by this, though cruelly ironic as it is.
PS -- Oh wow, just check out the subtle juxtaposition on this website ...
5 comments:
Okay, also amused by this... I feel like I'm talking way too much about pigs recently, but in the "this is why such-and-such is important for the final product, yummy sausage/barbeque/ham." On a related note, I totally just found out that this place in Auburn is about to be the only place in the COUNTRY to make porchetta (I think that is how you spell it? It's cuts off an entire roasted pig). Cool, huh?
Wait... I'm a little confused. Is that anything unique from just cutting the pig first, and then cooking it? Does it makes some kind of-- Oh, actually, I suppose it does, now that I think about it. Seeing as it's only now about to be the only place in the country, though, does that mean it's really that necessary... ?
hahaha, this is why i am part vegetarian. i just can't bear to think of the darling little lambs and piglets and such... :D
Did you ever see "My Big Fat Greek Wedding," when the entire family roasts the pig in the front yard? I'm pretty sure there is a difference there.... well, wait. Think about- have you ever had rotisserie (sp?) chicken? Basically, it's an entire chicken turned on a spit until it's done. It's VERY tasty. There's something unique about it. That's what they are going to be doing with the pigs.
That's an excellent movie. Actually, I thought the plotline and romance was only mediocre. It's the Greek family that rocks the movie.
Yes, come to think of it, I have had both chicken and lamb "spit-style." Rotisserie chicken is easy to get in the States, and I had the spitted lamb in west China.
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