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#1: Norma Dee (norm0908) on Aug 17, 2013

A clever puzzle. :) I could never be a vegan. I would be a major candidate for The Biggest Loser. I would be forever snacking to try to fill the void left by no meat.

as my daughter so succinctly put it "when they make tofu taste like bacon fat she'll be all over vegan"

LOL,good one Annalivia.:)

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Found to be solvable with moderate lookahead by infrapinklizzard.

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What can this cow do with his socalled "FL" part?

It's "parade-ox", because there's no FL on a cow but a bull.
Possibilities:
a/ FL is really part of a cigar island.
b/ That animal is a "vegan" bull
c/ if FL should be wider, could be a part of a cow and produce milk. :)

tofu/lettuce & tomato anyone?

I've never tried tofu, not really looking forward to do it.
Enjoyed the solve, thanks Annalivia.

Its texture is sort-of like very bland mushrooms.

Does what you are talking about fall in the same category as prairie oysters, Joe?

Tofu, I'm afraid, Norma. I have no particular objections to things in that ballpark, but if they taste anything like real oysters, then yuck.

oh, my! oysters are lovely. I remember as a child, when my father tried to get me to eat them, I thought them ghastly! I also like tofu, which can be marinated, basted, lambasted, etc., with all sorts of stuff. it absorbs flavours readily and is exceptionally good for you and lo cal. it just isn't meat. prairie oysters.... well.... perhaps someday... maybe.

A lot of unusual food depends on who prepares it and how. I have been fortunate that the uncommon meats I have eaten were prepared by excellent cooks and prepared in a simple tasty way. I had a close friend who celebrated New Years Eve by roasting the head of a cow in a Barbecue pit over night. She would then use every scrap of meat from the head, including nostrils, to make delicious burros, pates, and various other delights. She had her own secret recipe for margaritas that was outstanding. After midnight menudo (a soup made primarily from hominy and tripe) was served. Delicious.

I'll have the margarita.

About a month ago, I watched a commercial for Hebrew National hot dogs, and they showed a chart of kosher cuts of beef, which are only on the front half of the cow. It got me wondering, why only the front half? And what do they do with all the back ends?

Turns out, it goes back to Genesis 35, when Jacob wrestles the angel. The fight drags on all day and all night, so the angel cheats and touches Jacob's sciatic nerve (gid hashaneh in Hebrew) where it passes through his pelvic bone, making him go limp. So to remember Jacob, Jews will not eat the sciatic nerve of any animal.

So, removing the sciatic nerve is very labor-intensive and therefore expensive. In Israel, there's a greater market for kosher beef, so folks are willing to pay the extra expense to remove it. In other countries, it's much simpler just to sell the back halves to the Gentile markets.

As far as I'm concerned, the tastiest cuts come from the back end (all of the loin cuts, plus the T-bone and Porterhouse). :)

And to support comment #2, if tofu is so great, why do they go through all the trouble of making it taste and feel just like meat?

thanks for the info Kristen

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I found lots of web sites about it. :)
This explains why Jewish mothers always make brisket!

I once was served a tofu burger but wasn't told it was tofu until after I finished it. I have to admit it tasted just like a regular beef burger,and a good one at that.:)

"if you're a vegetarian because you want to be nice to the animals, then why are you eating their food?"

;)

Good point, Kurt.:)

lol

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