SFist: Photo du Jour 350

feedthebirds

Sun, 01 Mar 2009 13:15:17 -0800

resession what fucking resession

Darkmoon

Sun, 01 Mar 2009 03:01:02 -0800

I'm Back!!!! In an attempt to make up for last years 'Mother's Day' Flame .... A recipe... Utensil's 1 each ole' school crockpot 1 teaspoon Ingredients.... 3lbs of Beef (Chuck preferable) or pork. No strings, the taste leaks into the meat. 1 can of condensed mushroom soup 1 packet of dry onion soup mix. The type you use with sour cream to create 'French onion dip'. Directions... Make sure the crockpot is clean and usable. Put the meat in... Spoon over the meat the contents of the can of condensed mushroom soup. Open packet of 'Dry onion soup mix' and sprinkle on top..I.E dump it over it. Put lid on the crockpot. Set it on low. Now the real hard part. Wait 10 hours. Presto.. Pot roast in a Crockpot.

Shibi

Thu, 26 Feb 2009 20:31:42 -0800

I want my (baby back)x4, baby back ribs!!!!!

mariconsoy

Thu, 26 Feb 2009 20:26:17 -0800

I'm with you. I just about puked when I saw the photo.

phlavor

Thu, 26 Feb 2009 16:32:55 -0800

You got to meet the meat. Anyone who wants more detail of the process of pig to pork chop can go here: http://bestbyfarr.wordpress.com/2008/10/24/butchering-half-a-pig/ My baby mama family was much more rural than mine and my son has actually slaughtered a couple of pigs and then watched is grandfather break them down. Although I'm not sure if I could do it myself I'm kind of envious of him.

withak

Thu, 26 Feb 2009 14:39:13 -0800

Everything but the squeal. Where do you think sausage comes from?

fizzandpop

Thu, 26 Feb 2009 14:23:12 -0800

Every part of the pig?

withak

Thu, 26 Feb 2009 13:42:56 -0800

I'm more offended by the shirtless fireman on article up.

jen_maiser

Thu, 26 Feb 2009 13:25:49 -0800

At one point, Nate was sawing through the head. That was super cool, but unfortunately I didn't get any good photos of it. Sorry, I don't find this grotesque or shocking. I think it's the responsibility of meat eaters to be prepared to see this. I love that A16 is unapologetic in doing it in full view of customers. I also find it amazing that they use *every* part of the pig -- Thanks for the recognition, Brock.

fizzandpop

Thu, 26 Feb 2009 13:07:57 -0800

"Some warning please?" What part of "breaks down a pig" did you not understand? Did you think they were going to mime it for your precious eyes? Jesus, grow something to put in your nutsack.

withak

Thu, 26 Feb 2009 13:00:19 -0800

You must hate going to the grocery store.

cowsaysmeow

Thu, 26 Feb 2009 12:55:47 -0800

*raises eyebrow* If there was a pig head or a bunch of pig guts hanging about I could understand and maybe even agree with you, but this? This is nothing.

manys

Thu, 26 Feb 2009 12:46:04 -0800

The rump is the best part!

justjimi

Thu, 26 Feb 2009 12:42:24 -0800

Yum! The other white meat!!

porkbun

Thu, 26 Feb 2009 12:41:44 -0800

pork! pork! pork!

LibertyHiller

Thu, 26 Feb 2009 12:31:02 -0800

Yeah, it's shocking. In order for ordinary people to prepare and serve meat, someone has to cut up an animal. Deal with it. Sometimes, my fellow San Franciscans, you manage to justify every word of mockery directed our way. P.S. You want grotesque? GIS "starving babies in africa" and let me know what you find.

maitiensa

Thu, 26 Feb 2009 12:18:36 -0800

Ugh! Some warning please! For many of us this is pretty shocking and grotesque.

periqueblend

Thu, 26 Feb 2009 12:01:20 -0800

There's an excellent part of Heat in which Buford talks about breaking down a 200lb pig in his Manhattan apt.