Comments on: culinary school- week 5 (still 141lbs.) http://globalpeasant.org/2008/02/03/culinary-school-week-5-still-141lbs/ a journey of culinary respect Fri, 14 Jan 2011 21:39:52 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Diane Thompson http://globalpeasant.org/2008/02/03/culinary-school-week-5-still-141lbs/comment-page-1/#comment-30 Diane Thompson Mon, 11 Feb 2008 03:23:00 +0000 http://globalpeasant.wordpress.com/2008/02/03/culinary-school-week-5-still-141lbs/#comment-30 Laurie,<br/><br/>I am in full agreement of your comment that we should be eating all (edible) parts of an animal. It is a matter of both respect and frugality. Working with and eating these animals is forcing me to really look hard at my prior beliefs, and to reconsider my palate....but I'm still not down with the terrine.<br/><br/>Diane Laurie,

I am in full agreement of your comment that we should be eating all (edible) parts of an animal. It is a matter of both respect and frugality. Working with and eating these animals is forcing me to really look hard at my prior beliefs, and to reconsider my palate….but I’m still not down with the terrine.

Diane

]]> By: Laurie http://globalpeasant.org/2008/02/03/culinary-school-week-5-still-141lbs/comment-page-1/#comment-29 Laurie Sat, 09 Feb 2008 04:35:00 +0000 http://globalpeasant.wordpress.com/2008/02/03/culinary-school-week-5-still-141lbs/#comment-29 I had dinner with a friend last night at Cav wine bar in San Francisco, where we enjoyed a truffled leek terrine with mushroom salad and crispy pig ear. Chopped up into salty fried slivers, the ears were really delicious(that sounds so odd). <br/><br/>I'm a firm believer that, if you're going to slaughter an animal, you should make use of all its edible parts to justify the sacrifice of life. I had dinner with a friend last night at Cav wine bar in San Francisco, where we enjoyed a truffled leek terrine with mushroom salad and crispy pig ear. Chopped up into salty fried slivers, the ears were really delicious(that sounds so odd).

I’m a firm believer that, if you’re going to slaughter an animal, you should make use of all its edible parts to justify the sacrifice of life.

]]> By: celticjig http://globalpeasant.org/2008/02/03/culinary-school-week-5-still-141lbs/comment-page-1/#comment-28 celticjig Tue, 05 Feb 2008 15:35:00 +0000 http://globalpeasant.wordpress.com/2008/02/03/culinary-school-week-5-still-141lbs/#comment-28 I just found your blog through Book of Yum's site. It's great! We helped butcher a pig (sort of a pig share) last fall, what a learning experience! Ginger I just found your blog through Book of Yum’s site. It’s great! We helped butcher a pig (sort of a pig share) last fall, what a learning experience! Ginger

]]> By: Anonymous http://globalpeasant.org/2008/02/03/culinary-school-week-5-still-141lbs/comment-page-1/#comment-27 Anonymous Tue, 05 Feb 2008 00:59:00 +0000 http://globalpeasant.wordpress.com/2008/02/03/culinary-school-week-5-still-141lbs/#comment-27 Diane's blog is always so informative and a laugh out loud parade.i tune in every week Diane’s blog is always so informative and a laugh out loud parade.i tune in every week

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