http://www.churchofeuthanasia.org/e-...s/butcher.html

Future generations will need more elaborate cookbooks. Population
explosion.

MATT

p.s. Human consumption of mestizoes and negroes not suggested. Feed to
pets,
not much that will cross the special barriers to endanger
animals.

Would not want to feed these specimans to White people.

http://www.newnation.org/ New Nation News

On Apr 15, 11:35*am, matt > wrote:
> http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> Future generations will need more elaborate cookbooks. Population
> explosion.
>
> MATT
>
> p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> pets,
> * * * not much that will cross the special barriers to endanger
> animals.
>
> *Would not want to feed these specimans to White people.
>
> * * *http://www.newnation.org/*New Nation News

Most of the "negroes" that I know can spell, "specimens" correctly.
You, sir, are White trash.

--Bryan

On Apr 15, 12:40*pm, Food Snob® > wrote:
> On Apr 15, 11:35*am, matt > wrote:
>
> >http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> > Future generations will need more elaborate cookbooks. Population
> > explosion.
>
> > MATT
>
> > p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> > pets,
> > * * * not much that will cross the special barriers to endanger
> > animals.
>
> > *Would not want to feed these specimans to White people.
>
> > * * *http://www.newnation.org/*New Nation News
>
> Most of the "negroes" that I know can spell, "specimens" correctly.
> You, sir, are White trash.
>
> --Bryan

Wow! This reminds me of Charleton Heston and "Soylent Green".
Mike

On Apr 15, 9:40*am, Food Snob® > wrote:
> On Apr 15, 11:35*am, matt > wrote:
>
> >http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> > Future generations will need more elaborate cookbooks. Population
> > explosion.
>
> > MATT
>
> > p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> > pets,
> > * * * not much that will cross the special barriers to endanger
> > animals.
>
> > *Would not want to feed these specimans to White people.
>
> > * * *http://www.newnation.org/*New Nation News
>
> Most of the "negroes" that I know can spell, "specimens" correctly.
> You, sir, are White trash.
>
> --Bryan

Old fat-assed Bryan, sorry I offended you with a spelling error.
It is best to err on the side of overcooking when working with
mestizoes
and negroes.

MATT

On Apr 15, 10:48*am, matt > wrote:

Food Snob® wrote:
> On Apr 15, 11:35 am, matt > wrote:
>> [snip]
>>
>> p.s. Human consumption of mestizoes and negroes not suggested.
>> Feed to pets, not much that will cross the special barriers to
>> endanger animals.
>>
>> Would not want to feed these specimans to White people.
>>
>> http://www.newnation.org/ New Nation News
>
> Most of the "negroes" that I know can spell, "specimens" correctly.
> You, sir, are White trash.
>
> --Bryan


Dear Sir,
I am glad to hear that your studio audience disapproves of the last
skit as strongly as I. As a naval officer I abhor the implication
that the Royal Navy is a haven for cannibalism. It is well known that
we now have the problem relatively under control, and that it is the
R.A.F. who now suffer the largest casualties in this area.

And what do you think the Argylls ate in Aden, Arabs?

Yours etc.,
Captain B. J. Smethwick in a white wine sauce with shallots, mushrooms
and garlic

On Apr 15, 9:35*am, matt > wrote:
> http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> Future generations will need more elaborate cookbooks. Population
> explosion.
>
> MATT
>
> p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> pets,
> * * * not much that will cross the special barriers to endanger
> animals.
>
> *Would not want to feed these specimans to White people.
>
> * * *http://www.newnation.org/*New Nation News

Geez....just when I thought the net was full of idiots another one
pops up.

In news:rec.food.cooking, matt > posted on Thu, 15
Apr 2010 09:35:33 -0700 (PDT) the following:

> http://www.churchofeuthanasia.org/e-...s/butcher.html

If that's what can be done with the right to free speech, it makes me feel
less anxious about some of the things I might want to post.

Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)

On 4/15/2010 1:49 PM, Damaeus wrote:
> In news:rec.food.cooking, > posted on Thu, 15
> Apr 2010 09:35:33 -0700 (PDT) the following:
>
>
>> http://www.churchofeuthanasia.org/e-...s/butcher.html
>>
> If that's what can be done with the right to free speech, it makes me feel
> less anxious about some of the things I might want to post.
>
> Damaeus
>
Now THAT's my idea of a useful church.

D

On 16/04/10 05:16, High Miles wrote:
> On 4/15/2010 1:49 PM, Damaeus wrote:
>> In news:rec.food.cooking, > posted on Thu, 15
>> Apr 2010 09:35:33 -0700 (PDT) the following:
>>
>>> http://www.churchofeuthanasia.org/e-...s/butcher.html
>> If that's what can be done with the right to free speech, it makes me
>> feel
>> less anxious about some of the things I might want to post.
>>
>> Damaeus
> Now THAT's my idea of a useful church.
>
> D

Now, looking at it from a properly objective perspective...

The instructions are sound, I guess - the guy doesn't recommend
(churchofeuth.com post) anything that we know medically to be too
hostile to someone inclined to cannibalism. Such as consuming the brain,
which would expose you to much more prion risk than the rest of the carcass.

Reason for my objectivity, incidentally, is that cannibalism is /not/
illegal worldwide; though the participants of that practice are unlikely
to be here. More likely to be on say... alt.sex.snuff.cannibalism. Or a
small island nation without internets. Or in backwaters Germany.

Incidentally, the recipe at the bottom catches my eye - as from previous
experience in the legal field, I happen to have the disturbing knowledge
that pork and human flesh are almost interchangeable from each other in
flavor.

Anyone brave enough to try the recipe listed for a pork marinade? I'm
not so experienced with marinades that I can judge right off the bat
from reading the recipe alone.

On 4/15/2010 5:14 PM, Benji Z-Man wrote:
> On 16/04/10 05:16, High Miles wrote:
>> On 4/15/2010 1:49 PM, Damaeus wrote:
>>> In news:rec.food.cooking, > posted on Thu, 15
>>> Apr 2010 09:35:33 -0700 (PDT) the following:
>>>
>>>> http://www.churchofeuthanasia.org/e-...s/butcher.html
>>> If that's what can be done with the right to free speech, it makes me
>>> feel
>>> less anxious about some of the things I might want to post.
>>>
>>> Damaeus
>> Now THAT's my idea of a useful church.
>>
>> D
>
> Now, looking at it from a properly objective perspective...
>
> The instructions are sound, I guess - the guy doesn't recommend
> (churchofeuth.com post) anything that we know medically to be too
> hostile to someone inclined to cannibalism. Such as consuming the
> brain, which would expose you to much more prion risk than the rest of
> the carcass.
>
> Reason for my objectivity, incidentally, is that cannibalism is /not/
> illegal worldwide; though the participants of that practice are
> unlikely to be here. More likely to be on say...
> alt.sex.snuff.cannibalism. Or a small island nation without internets.
> Or in backwaters Germany.
>
> Incidentally, the recipe at the bottom catches my eye - as from
> previous experience in the legal field, I happen to have the
> disturbing knowledge that pork and human flesh are almost
> interchangeable from each other in flavor.
>
> Anyone brave enough to try the recipe listed for a pork marinade? I'm
> not so experienced with marinades that I can judge right off the bat
> from reading the recipe alone.
Perhaps human meat would be better eaten more simply,
say........................just salt and
pepper.......................until one can judge what treatment might
most enhance the experience.
I imagine the fresh article is going to be difficult to find, short of
doing one in.

I'm sure the butchering technique would be remarkably similar to that
used for hogs of a like size.

On Apr 15, 3:39*pm, High Miles > wrote:
> On 4/15/2010 5:14 PM, Benji Z-Man wrote:
>
>
>
> > On 16/04/10 05:16, High Miles wrote:
> >> On 4/15/2010 1:49 PM, Damaeus wrote:
> >>> In news:rec.food.cooking, > posted on Thu, 15
> >>> Apr 2010 09:35:33 -0700 (PDT) the following:
>
> >>>>http://www.churchofeuthanasia.org/e-...s/butcher.html
> >>> If that's what can be done with the right to free speech, it makes me
> >>> feel
> >>> less anxious about some of the things I might want to post.
>
> >>> Damaeus
> >> Now THAT's my idea of a useful church.
>
> >> D
>
> > Now, looking at it from a properly objective perspective...
>
> > The instructions are sound, I guess - the guy doesn't recommend
> > (churchofeuth.com post) anything that we know medically to be too
> > hostile to someone inclined to cannibalism. Such as consuming the
> > brain, which would expose you to much more prion risk than the rest of
> > the carcass.
>
> > Reason for my objectivity, incidentally, is that cannibalism is /not/
> > illegal worldwide; though the participants of that practice are
> > unlikely to be here. More likely to be on say...
> > alt.sex.snuff.cannibalism. Or a small island nation without internets.
> > Or in backwaters Germany.
>
> > Incidentally, the recipe at the bottom catches my eye - as from
> > previous experience in the legal field, I happen to have the
> > disturbing knowledge that pork and human flesh are almost
> > interchangeable from each other in flavor.
>
> > Anyone brave enough to try the recipe listed for a pork marinade? I'm
> > not so experienced with marinades that I can judge right off the bat
> > from reading the recipe alone.
>
> Perhaps human meat would be better eaten more simply,
> say........................just salt and
> pepper.......................until one can judge what treatment might
> most enhance the experience.
> I imagine the fresh article is going to be difficult to find, short of
> doing one in.
>
> I'm sure the butchering technique would be remarkably *similar to that
> used for hogs of a like size.- Hide quoted text -
>
> - Show quoted text -

"Fried Green Tomatoes At The Whistlestop Cafe".... just put a
chunk on the BBQ and cook it nice and slow.

On 16/04/10 08:39, High Miles wrote:
>Some stuff

[ Snip ]

I'm not talking about "human meat". I have accepted that some areas of
the world allow cannibalism. I'm not there, so discussion of it here is
pointless.

Pork, however.

On Apr 15, 9:35*am, matt > wrote:
> http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> Future generations will need more elaborate cookbooks. Population
> explosion.
>
> MATT
>
> p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> pets,
> * * * not much that will cross the special barriers to endanger
> animals.
>
> *Would not want to feed these specimans to White people.
>
> * * *http://www.newnation.org/*New Nation News

Visited the Church, opened family album. Rev. Korda is
very attractive. Writing very rational though to some, disturbing.

MATT

Hi guys

This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules. You will notice that the carving of the larger or "commercial" cuts down into smaller specific or "retail" cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef. These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We've found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows. Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver's preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens) is not generally thought of as a staple food source. Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef). The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the typical specimen will weigh between 100-200 pounds, easily manipulated by one person with sufficient leverage.

Thanks for all friends

On Apr 15, 8:18*pm, blair > wrote:
> Hi guys
>
==

Even in jest, this whole thing is distasteful and should be abandoned.
Quit feeding the TROLL.

==

"matt" > wrote in message
...
> http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> Future generations will need more elaborate cookbooks. Population
> explosion.
>
> MATT
>
> p.s. Human consumption of mestizoes and negroes not suggested. Feed to
> pets,
> not much that will cross the special barriers to endanger
> animals.
>
> Would not want to feed these specimans to White people.
>
> http://www.newnation.org/ New Nation News
>

However, eating human flesh causes eventual brain damage.

On 18/04/10 07:34, Kswck wrote:
> However, eating human flesh causes eventual brain damage.

Prion consumption is linked to brain damage - but it's mostly brain
matter that contains prions in humans.

NB: Still don't advise eating a corpse.