GET READY FOR A LAUGH
If you are a devout
carnivore, get ready to raise your own cow.
Scientists are preparing to
serve up LAB-GROWN BEEF. Of course, it won’t be as juicy or flavorful as real
meat but think how many housing developments Mr. Waldman can build when all
that farm land becomes available. He won’t have to fight Century Village
residents nor any perpetuity clause. He will have plenty of land to build on,
and then maybe we can make him an offer he can’t refuse. We can buy his golf
course on the cheap, turn it into a cow farm and raise our own Century Village
home grown beef – it would pay for itself.
Think of the profit we would make by selling our excess REAL COW BEEF to
McDonald’s.
In the future, when you pull
up to McDonald’s, the clerk will ask you, McLab or McCow?
Note: Before all you faithful carnivores
become vegans, scientists do not expect the LAB BURGER to be available for two
decades.
I like hamburgers. Commercial ground beef is constantly getting recalled for contamination. Plus it is getting expensive. The US beef herd has been reduced to 1950's levels. Publix lean ground beef is rarely below 3.25 a pound. Cheaper to eat a steak sometimes.
ReplyDeleteIf the product is safer, cheaper, and tastes good, I would give it a shot. I tried a simulated chicken product called "Quorn" which is made from fungus. Publix has it. Tastes OK, but it is more expensive than boneless chicken breast.
You'll eat anything, won't you, Don. You'll even eat what Israel dishes out to his followers: lies, deception and Quorn dung.
DeleteNow, now, Anonymous, Don4060 is trying to be nice here. Don't jump all over him. You just make yourself look bad.
ReplyDeleteI had a lot of comments, and that was my nicest.
DeleteNot even a screen name, Lanny.
ReplyDeleteMy apologies, Anonymous. I'm glad you chose the nicest of your possible comments. That is always to be commended, and I encourage you to keep it up. Keep thinking the best of Don4060 you can, and I think one day you'll realize he's really a pretty nice fellow. Smart and VERY funny.
ReplyDelete(In the meantime you may have to take a bit more on the chin, Don4060. I hope you can bear it.)
TALKING FOOD! - I need to get into this discussion.
DeleteInstead of eating Quorn fungus, which is made from camel spit, - I know where you can get large full belly fried clams and a Tanqueray Martini to die for. By the way, the clams are shipped from Essex, MA. Clams are not primarily shipped from Ipswich, MA; that's a misnomer. In fact, you can't even find a restaurant in Ipswich that serves fried clams. Oh, well, just a thought
Yeah, Don 40 hat/60 waist is a real riot. EDUARDO
Sometime ago, Eduardo, you recommended McMenamy's on Route 123, near the Brockton-Stoughton MA line, for steamers. I've known about this place for a while and also recommend it for whole-belly clams, fried or steamed. I've been there several times recently, and a side order of steamers now costs only $7.50. The other day, being in a piggish mood, I asked if I could order a pound and a half, and the waitress accommodatingly said yes; it cost about $12.50.
DeleteThe Ipswich clams, I was told (told, incidentally, by a very nice man in the Village who was in the fishing business on Cape Cod and who has been, in my opinion, unfairly trashed on this blog) are the big ones, and they are named this because they are processed at Ipswich, MA, a community north of Boston. The clams themselves may come from various places on the New England coast, perhaps even from Long Island.
Lanny: - now who the hell would want to "trash" a fisherman from Cape Cod? They are, in my opinion, the nicest kind of people you'd ever want to meet. And, boy do they work hard.
DeleteI know lots of people from the Cape, but not Provincetown, and I was out on the Sound fishing with a close friend of mine one day when I gave back a couple of Heinekens to help wash his deck, and he wouldn't let me back on to his 38 footer. Grand old times, they were.
My wife and I took six of our friends up along the north shore and since all but 2 of us liked fried clams, we decided along my guided tour to stop in Ipswich (now I must admit that this was awhile back), and we could not find a restaurant that served fried clams. I remember asking 3 different people along the harbor and an old-timer told me: "If you want some of those smelly fried clams, Sonny, your gonna have to go to the next town over that, Sonny, is Essex." I didn't know that the BIG-bellied clams came from Ipswich. Thanks for updating me.
I think that the best fried clams I ever had was at a Quincy, MA place on the shore called Morey-Pearl's (Sp.?). Excuse me while I drool a bit.
Down here, I can't find a place that has BIG-bellied fried clams. The closest I could find were at Boston's on the shore at Delray, and even they were no comparison.
Thanks for the chat re fried clams. Geees, I can't stop drooling. EDUARDO
I was told by this former fisherman I alluded to that the big clams are PROCESSED in Ipswich. You may be right for all I know that they're not sold there (Ipswich's loss as far as I'm concerned). I was on the "other" blog about where to get the full-bellied Ipswich clams some time ago, and three places were recommended. They were: The Station House in Lantana, Spoto's Oyster Bar on PGA Boulevard, and Lola's on Northlake Boulevard just west of Military Trail. I've been to all three. The first two are nearer to being fine dining, so will cost you more. Lola's is less pretentious but nice. A pound of steamers costs about $12-13, and they have other seafood. At Lola's you order at a counter, and they bring the food to you. It's a little tricky to get there: On Military Trail NB, you go L (west) on Northlake and take essentially your second R, and then a quick R into a small parking area that serves a few businesses. Lola's is last on the left. Lola's is not right ON Northlake, you see. You might CALL first to be sure they have the Ipswich clams on the day you're going. I think their number is 561-622-2259 but wouldn't swear by it.
DeleteEnjoy!
And the black stripes in the parking lot still look like ass.
ReplyDeleteNo, you do.
Delete