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From: Graeme Wall on 15 Mar 2006 06:19 In message <47q869FglojkU3(a)individual.net> zoara <me3(a)privacy.net> wrote: > Roger Merriman wrote: > > Paul Russell <prussell(a)sonic.net> wrote: > > > >> Graeme Wall wrote: > >> > > >> > What is the point of a porkless pork pie? > >> > > >> > >> It's just a faux pork pie, for those who either can't or won't eat meat. > >> All the pleasure without the health or ethical concerns. > >> > >> Paul > > > > mmm like fake bacon? > > Fakon? > > > > which looks and tastes like fisher price bacon. > > Looks like plasticine, tastes like frazzles. > Looks like frazzles, tastes like plasticene. -- Graeme Wall My genealogy website: <http://www.greywall.demon.co.uk/genealogy/index.html>
From: Paul Russell on 15 Mar 2006 06:56 David Kennedy wrote: > > He tells me that vegetarian bacon is available in the US of A... > You can get veg*n analogues of just about anything. I've seen fish, chicken, duck, bacon, shrimp, shark's fin, chorizo, squid, kielbasa, brats, wieners, franfkurters, jerky, to name but a few (and have tried most of them). Paul
From: Graeme Wall on 15 Mar 2006 06:50 In message <150320061042239502%sarakirk(a)blueyonder.co.uk> Sara Kirk <sarakirk(a)blueyonder.co.uk> wrote: > In article <cedf074e%Graeme(a)greywall.demon.co.uk>, Graeme Wall > <Graeme(a)greywall.demon.co.uk> wrote: > > > > > > > > > What puzzles me is that if you are a vegan, why would you want to pretend > > to eat meat? > > You don't. You do quite often want to eat something filling and savoury > and for some odd reason most available pre-made products seem to want > to look like they could be meat. But presumably that is because the people who buy them want them to look like meat. > > Don't forget though that average burger, sausage or pork pie bears no > relation to a lump of meat anyway, so you just end up with two products > that look kind of similar, are mainly made of the same things with the > same artificial flavourings added, except one of them has the scrapings > from an abbatoir added to enable them to be labelled as meat. > Very true, which is why I tend to avoid them as much as possible. -- Graeme Wall My genealogy website: <http://www.greywall.demon.co.uk/genealogy/index.html>
From: Graeme Wall on 15 Mar 2006 06:52 In message <1hc8mxp.1rf1klv1mv54n4N%james.dore(a)new.ox.ac.uk> james.dore(a)new.ox.ac.uk (James Dore) wrote: > zoara <me3(a)privacy.net> wrote: > > > Roger Merriman wrote: > > > Paul Russell <prussell(a)sonic.net> wrote: > > > > > >> Graeme Wall wrote: > > >> > > > >> > What is the point of a porkless pork pie? > > >> > > > >> > > >> It's just a faux pork pie, for those who either can't or won't eat meat. > > >> All the pleasure without the health or ethical concerns. > > >> > > >> Paul > > > > > > mmm like fake bacon? > > > > Fakon? > > > > > > > which looks and tastes like fisher price bacon. > > > > Looks like plasticine, tastes like frazzles. > > > > -z- > > And repeats ad nauseam, > That's the BBC -- Graeme Wall My genealogy website: <http://www.greywall.demon.co.uk/genealogy/index.html>
From: Peter Ceresole on 15 Mar 2006 07:10
Chris Ridd <chrisridd(a)mac.com> wrote: > > Don't forget though that average burger, sausage or pork pie bears no > > relation to a lump of meat anyway, so you just end up with two products > > that look kind of similar, are mainly made of the same things with the > > same artificial flavourings added, except one of them has the scrapings > > from an abbatoir added to enable them to be labelled as meat. > > Stop it, you're making me hungry! Quite right. Scrapings are the best bit. -- Peter |