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Category Archives: Culinary

Both food shots and the occasional own recipe in here. For foodies.

Are some animals more viable for exploitation than others?


Christopher Lewis asked me on Facebook:

I am interesting on understanding your scale for judging an animal’s suffering. How do we know killing one animal is fine, another is wrong. Torturing one animal ok, hunting another to extinction not.

Here’s my answer:

Christopher Lewis It’s an excellent question.

I would formulate my thoughts this way:

  1. Vulnerability to extinction. First, we have to protect species against extinction. I believe it is a massive sin to cause any extinction of species, a total blasphemy against the Creator as we cannot create a single species. And also the loss of the genetic material robs future human generations of the opportunity to experience this life form. So I make the same point here for animals, plants, fungi and without regard to size or complexity. We cannot replace them, and don’t destroy what you cannot create is an excellent maxim for life.
  2. Controllability of habitat and numbers Second, given the first point, we need to take more care with regard to animals or plants where the slide to extinction is less controllable by us. So at the moment marine life has a bigger call on protection because we have certainly placed plastics into the oceans at measurable amounts and this is completely and guaranteedly anthropogenic and there is no debate about it, unlike the debates that can be made in the case of greenhouse gases and global warming. I am in two minds about GW but I am not in two minds at all about the plastic issue, to the degree where I jumped up and down and got everyone in a small chain of stores I do things with to abandon plastic bags entirely. I have been talking about the plastic issue for fifteen years in fact, and finally people are starting to take the issue seriously and hopefully not too late, but we still don’t know how good the clean up can be and how fast. So I put animals in the line of threat from plastics into a degree of priority.
  3. Strength of links to others of the species It does appear that certain animals, even from their behaviour, have empathy to each other and interact with each other and some have interactions with their offspring which are related to love and tenderness in the human. For animals where the loss of one causes distress to others, I give more consideration than for the ones which do not have such a case. There are many species of bird, for example, that could be domesticated but humans have not chosen for the farmyard those which have lifelong pairbonds and which pine away when their loved one is taken. Take a chicken from the rooster and he happily carries on with his existing harem and the other chickens also don’t tend to look around for the missing hen. Do this to penguins, storks, swans and many other birds and mammals and you have a node of suffering. So I give priority not to eat the animals which show tenderness to one another and which demonstrate meaning to one another. In “The Time Machine”, for example, H.G.Wells Morlocks have taken the trouble to breed out of the Eloi race of humans they are farming any kind of empathy for each other. As indeed the powers that be do to us today, replacing Christ’s call to love our neighbour with the empty husk of political “correctness”.
  4. Intelligence regardless of sociability Fourthly, the above point doesn’t mean that vertebrates are always preferred over invertebrates. It appears that shrimp which people eat in great numbers are social and that the octopus, which is pretty anti-social really, is a startling intelligence and deserves a bit more respect than your typical invertebrate. All of this is subordinate to the first and second point, anyway.
  5. Deaths per kilogramme if useable protein This leads on to the fifth and this is an important point. If we are turning a living, sentient animal into amino acids for our own digestion, it seems to me to be more moral to take one animal that will feed many families over many meals than to take an animal which it takes many of to feed one person one meal. This is one of the reasons why I try to avoid shrimps. It takes maybe 10 shrimps to make a meal for one person, whereas a cow might make a hundred meals so the relationship of shrimps to cattle to give you a tonne of protein is at least a thousand (maybe closer to ten thousand) shrimps to one cow. This is an extreme example. Now if we placed the intelligence and value of the life of the shrimp at only one thousandth of that of the cow, maybe that would be justifiable. But if you look at shrimps in an aquarium for any length of time you’ll see probably just as much different activity and expression going on as you’ll see on a cow’s face as it stands around chewing cud, and maybe even more. So for me it’s disturbing to think that we could be making a virtual holocaust of these crustaceans just to produce the kilos of a single slaughtered cow. Likewise when it comes to fish is it not a bit disturbing to take a thousand capelin to give us the equivalent flesh of one tuna? Worth a thought.
  6. Naturally predated And then we have the sixth issue. Prey animals. Animals are by nature divided into hunter and hunted. The hunted tend to be thise which are naturally in the niche of proviing meat to other species and to a degree they evolved into it. It is part of being a sheep that you get eaten by a tiger, it is part of being a tiger that you don’t get eaten by anything. Human agriculture fit into this natural division in that we usually don’t eat tigers (some do) and usually do eat sheep (some don’t).
  7. Substitutability. If an animal or plant can be substituted with another in order to give the necessary thing we are looking for (example tortoiseshell now largely replaced by plastics) then it is best to take the version of the product with the least offences against these other points. If there is no substitute then all the more we need to take care that the species is protected from extinction. Usually this involves careful cultivation over a number of different sites.
  8. Farmability Given the last point, an animal or plant which can actually be farmed is a better candidate for use than a wild species that cannot be kept and cultivated under human control. Those which can be kept ought to be kept in a proper way, with regard to diet, housing and enrichment. The use of battery farms and similar is becoming thankfully a thing of the past, and this trend should continue. We are making a one way trade with these animals, they feed us and give us food and fibres, plants render to us all their nutrients and chemicals and of course it is not a deal any of them signed up to. The least we can do is give them a reasonable time of quality life with as low suffering as possible prior to sacrificing that life, again with the minimum possible suffering. Not all species lend themselves to farming, on the other hand those species which do also seem to lend themselves to adaptation into numerous breeds with varying characteristics.
  9. Multiple products. It is maybe good in view of the above to use synthetic fur rather than real fur, however if synthetic fur becomes unviable for any reason, it is better to farm fur animals which are also edible, such as rabbits, rather than mink which are only there to provide fur and which by the way require the sacrifice of numerous other animals to nourish them, although they can of course be fed on foods made from spent hens and dairy cows not usually sold for human cuisine. If we are going to sacrifice an animal, we should at least waste as little of it as possible. It is good to keep sheep as they provide milk and wool in addition to the produce of their carcase. Cattle produce leather in addition to their milk and blood products taken during their lives but this, like their meat and unlike wool, is a one off event at their death.
  10. Utilisation of inedible food. Humans cannot eat grass which is the easy crop. Cattle, sheep and camels do eat these as they are cellulose metabolised, thanks to their microbiota hosted in special chambers of their alimentary canal. Pigs can eat acorns and scraps which humans cannot eat. Via these animals, oak forests and grasslands have a use to us which might make the difference between keeping them going with their additional biodiversity, which you wouldn’t find in say a wheatfield. Hence farming them has advantages which vegetarians tend to overlook. Now let’s apply all the above to the issue of whales. They for sure let themselves down on the size issue – one whale will feed more than one of almost anything else, and given that we cannot eat plankton they let themselves down in the acorn argument too, but on the other arguments we shouldn’t be taking them.
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Spaghetti Scene Re-enactment


Original YT playout date: 20 May 2008
Duration: 1:14

You thought it was only Brandon Hardesty that could do Hollywood re-enactments on YouTube? Not so, as this re-enactment of the famous spaghetti scene in Disney’s Lady and the Tramp by my delightful kids will aptly demonstrate.
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Huliganov’s Turkish Experience #3 – Eat me!


Original playout date: 28 January 2008
Duration: 14:19

This evening we are in Taksim, in Beyoğlu, where the most thriving part of the city’s nightlife is, with shops open until late, and restaurants until even later. We went to one restaurant famous for the quality of its mezedes or hors d’oeuvres and were treated to some impromptu fasıl music. The title “Ye Beni” means “Eat me”, though whether it has the full range of meanings associated with that phrase in vernacular English I couldn’t begin to ask. Maybe someone here will tell me?
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Parasol mushrooms


Original playout date: 22 December 2007
Duration: 1:54

“This is one from the early Autumn on the terrace.

If there’s one thing that doesn’t fly on youtube it’s anything to do with gardens or gardening videos, but despite that, here I go uploading another one. Will I ever learn? Maybe in 2008, but it’s still 2007 now, and I gotta upload off my material or just dump it, and I thought someone out there might, by some odd chance, take an interest in these fine fungi.

By the way, I say, I say, I say: why did the parasol mushroom get invited to all the best parties? Because he was a “”fun guy”” to be with!”
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Impromptu Rant against Cowk and Papsy


Original playout date: 14 December 2007
Duration: 3:44

Don’t drink these awful products, which are part of the globalisation which is reducing your choice and your freedoms. Support your local Carbonated Soft Drinks producer this Christmas instead.

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Huliganov’s Russia #7 – Stroganoff Café


Original playout date: 3 December 2007
Duration: 3:59

A look at the home of Beef Stroganoff, one of Russia’s best known contributions to world cuisine, and a nice gallery of St Petersburg, with an “Acapulco” rendition of Group St Petersburg’s famous song “Okoldovana, ocharovana” by Diana Kopytina.
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A Taste of Armenia


Original playout date: 21 November 2007
Duration: 11:57

A taste of Armenia, with genuine Armenian music and some Armenian language.
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Huliganov’s Cookery Programme #1/? – Huliganov Salad


Original playout date: 7 November 2007
Duration: 4:40

Every self-respecting Channel needs a cookery programme, and here, in an unfortunately rather dingy first attempt in what could become a series, Huliganov seeks to join the ranks of Delia Smith, Madhur Jaffrey and Jamie Oliver and shows us how to make his own culinary invention: Huliganov Salad!
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Huliganov’s Russia #3/11 – Where can I find such tasty pancakes?


Original playout date: 1 November 2007
Duration: 10:22

“This was, at the time, my 300th video on this Channel. One has been dropped so now it is the 299th, not that it is easy to notice that. Many thanks to all the viewers and subscribers who encouraged me to reach this milestone, and then beyond.

I’m celebrating by giving you what (according to the comments received) you seem to want – the third part (the second in a row) of Huliganov’s Russia. Read the rest of this entry

Happy birthday, Tanya!


Playout date: 17 February 2007
Duration: 1:07
Views at the time added to HTV: 37,861
Likes at the time added to HTV: 17
Dislikes at time added to HTV: 5
Popularity % ” ” ” =L/(L+D): 77.3%
Comments at time added: 4
Total interactions at time added: 26
Total interactions to views 0.1%
Camera: Panasonic DMZ -FZ30
Post Production: Windows Movie Maker – slight use
Location: Home
Other people featured: Tanya, Sophie, rest of family
Genre: Family
Music used: “Happy birthday to you”
Languages used: English with Polish in surroundings
Animals/plants featured: None
Other remarks:

Who gives pooh cake to their daughter for her birthday? We do. Tanya liked Winnie as much then as she does now. So cute only 5 years old blowing out the candles.

Slicing the onion – does dumbing-down language mean dumbing-down thought?


I recently came across a fine example of how keeping language “simple” means that a really deep understanding of concepts becomes impossible. Thinking depends absolutely and directly on language – people say that the purest thinking is mathematics, but all that is is words and grammar replaced by symbols. 1 means “one” or “jeden” or “uno” or whatever that is in your language – I think I can pretty much guarantee nobody reading here has abandoned their language’s word for 1, 0 etc and simply thinks about those terms in the non-linguistic way a binary circuit regards them.

So when we simplify language and remove harder constructions and any vocabulary beyond a few thousand words, what happens? The BASIC ideas may be more understandable to more people, but they are like explanations given to children.

Let’s look at the examples I found. Both are from the same source and both refer to something familiar probably to all of us, namely: why do cut onions make us cry? First the Wikipedia entry in standard English:

Eye irritation[edit]

Cut onions emit certain compounds which cause the lachrymal glands in the eyes to become irritated, releasing tears.
Chopping an onion causes damage to cells which allows enzymes called alliinases to break down amino acid sulfoxides and generate sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid, is rapidly acted on by a second enzyme, the lachrymatory factor synthase (LFS), giving syn-propanethial-S-oxide, a volatile gas known as the onion lachrymatory factor or LF.[5] This gas diffuses through the air and soon reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears in order to dilute and flush out the irritant.[42]

Eye irritation can be avoided by cutting onions under running water or submerged in a basin of water.[42] Leaving the root end intact also reduces irritation as the onion base has a higher concentration of sulphur compounds than the rest of the bulb.[43] Refrigerating the onions before use reduces the enzyme reaction rate and using a fan can blow the gas away from the eyes. The more often one chops onions, the less one experiences eye irritation.[44]

The amount of sulfenic acids and LF released and the irritation effect differs among Allium species. In 2008, the New Zealand Crop and Food institute created a strain of “no tears” onions by using gene-silencing biotechnology to prevent synthesis by the onions of the LFS enzyme.[45]

 

And now, the same, but from the Simple English Wikipedia set:

Why onions make eyes water[edit source]

When you cut an onion, you open some cells of the onion. Then, some chemicals react. When one chemical floats through the air and reaches your eyes, they sting. There are ways to keep the chemical away. You can:

  • Cut the onion under water
  • Keep the onion in the fridge, and cut when it is cold
  • Leave the root end on until last
  • Use a sharper knife
  • Have a fan blowing away from you on the onion
  • Wear goggles, like for swimming or skiing

 

The Simple Version keeps the practical parts, like cutting from the top, but it just can’t handle what the chemicals actually are.

The good news is of course that these “Hard words” are the most international and, paradoxically, it is often the “hard” words which give the least trouble to the polyglot, so you end up with multi-language speakers who tend to talk like this:

This gas is diffusing through air and is reaching soon eye, where it’s activate a sensory neurons, created stinking sensation.

And the equivalent in four to forty different languages.

Chicken soup – super natural medicine?


Some people swear by chicken broth as a cure-all. Certainly Jewish traditions make a lot of it, and from them also Polish cuisine makes a big deal out of rosol, as they call it. It is a useful pick-me-up while on a liquids only fast, and it is very useful to tide oneself over between meals as an alternative to tea or coffee.

For those eating chickens, the best chickens to use are older ones, like an old rooster who has served his days making hens happy and waking your neighbours up in the morning while you blithely sleep through it. He has tough meat and is unpalatable. His Chicken Kiev would be more of a Chicken Maydan, but boiled into broth he gives you more microelements than Mendeleyev himself wrote about in the song “On the road to Mendeleyev, where the flying fishes playev”.

The Mexican recipe for chicken soup is rumoured to start with the same four words as every recipe in the Mexican recipe book, accordingly to the old joke. If you don’t know what those four words are I will not ruin the tone here by mentioning them, but maybe someone will show their knowledge of the history of comedy by mentioning them in the comments section below. (Come on, I have to do something to encourage readership participation round here!)

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