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Happy Monday! Let’s start the week with a giggle or two, shall we? Came across several unusual news stories today. The first was found here.

“Who? Me?”    Photo Source

Apparently Iran is censoring chicken, as in films showing people eating it. “Against a backdrop of lengthening food queues, Esmail Ahmadi-Moghaddam, the head of Iran’s law enforcement forces, has warned that films depicting scenes of chicken dinners could provoke the underprivileged classes to attack the rich.” Quote from Mr Ahmadi-Moghaddam, brother-in-law of Iran’s president, Mahmoud Ahmadinejad, at a law enforcement officers conference (can you believe this?) in Tehran.

This seemed rather odd to me especially in contrast to the growing interest here in raising chickens in one’s own back yard. Also, in light of how easy it is to raise chickens (or so I’ve read) vs. the complications of playing with nuclear energy, seems a strangely misplaced worry. Maybe a little mental adjustment is needed on the part of certain government leaders and I’m not just referring to Iran.

On the other end of silly is the fact that cow tipping* in France has gotten much easier. Apparently a French farmer took bovine happiness one step further than massaging his cows like Kobe beef.

Languedoc-Roussillon winemaker Jean-Charles Tastavy decided to experiment after learning of studies in Spain and Canada that highlighted the merits of keeping animals happy to yield better meat, the Agence France-Presse reports. And now the French cows are getting a daily oenological infusion — of up to two bottles each. Tastavy explains they’ve scaled the cattle’s wine intake based on authorities’ recommended drinking habits: “For a person, we know it’s two or three glasses of wine a day. For a cow, that means 1 to 1.5 liters per day,” Tastavy told the AFP.”

Mabel said to Ethel:  “Give me a liter or two of Cabernet a day and I’d be really happy too!” Photo Source

The Vinbovin brand of beef goes for a whopping $122.00 for one kilogram (2.2 lb) of the vino-infused critter. Per Michelin-starred chef Laurent Pourcel this luxury beef has a “very special texture, beautiful, marbled and tender, which caramelizes while cooking.”

Just file under OMG or Things You Can’t Make Up…    Photo Source

Want a side of potatoes and gravy to go with your beef? Just stop at 7-Eleven. A measly $1 gets you “creamy, buttery spuds in a Slurpee-like vending machine…don’t worry about not having enough for a nice gravy topping — the machine dispenses that, too, at no additional cost“. My thought…I can’t run away fast enough.

Who thinks of these things?

*Note:  Do not attempt cow tipping. It’s inhumane and makes you look stupid.

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