PLAY Fruit Bat Friday Diversity Lunch Program

P

ParanoidNot

Veteran Member
The following faux news article was posted it ZeroHedge.com earlier today under the comments section.



Breaking News: Feds add fruit bats to school lunches to teach diversity.

Today the Director of the Federal School Lunch Program told a press conference "I am pleased to announce we have expanded the school lunch program so that kids will learn about diversity as well as nutrition. Based on the success of Michelle Obama's nutrition initiative, we now have a similar initiative to bring diversity to every federally-funded school lunchroom. We kick off this Diversity Lunch learning experience with Fruit Bat Friday. Lunch will feature free-range Liberian fruit bat with your choice of roasted, deep-fried, or for our budding gourmets, pan sauteed with scallions and arugula. Mmmm-mmmm, I'm getting hungry already!

To tell you more, here is the First Lady of Nutrition and Diversity, Michelle!

Michelle: We need Diversity Lunch to combat the irrational fears and hysteria about Ebola and West Africans. We must teach kids about the contributions West Africans have made and continue to make to America. We must teach kids to celebrate the rich cultural and culinary traditions of Liberia, Sierra Leone, and Ghana,

Reporter: But is it safe for kids to eat fruit bats?

Michelle: Stop with these fear-mongering questions!! Don't you know that not every fruit bat has Ebola. That's a scientific fact! In any case, cooking a bat at high temperature kills any Ebola. That's a scientific fact, I'm pretty sure. And we a supplying a cooking thermometer to every school lunchroom. A thermometer is a scientific instrument. So, our Fruit Bay Friday is a science-based policy.

Reporter: But how do school lunch chefs even know how to prepare and cook bats?

Michelle: We are bringing hundreds of West African chefs to America to teach our school lunchrooms chefs.

Reporter: What does the USDA say about importing bat meat.

Michelle: The Secretary of Agriculture assures that we have a double safety net for importing fresh or frozen bat meat. The first line of defense are West African meats inspectors in the country of origin. The second line of defense are USDA meat inspectors who will sample and test up to 5% of imported bats. The random sampling and testing protocols are based on statistical principles. As you know, statistics is science. Americans can eat fruit bats with confidence knowing that USDA inspection is science-based.

Reporter:: How does bat meat taste?

Michelle: Like chicken.

http://www.zerohedge.com/news/2014-11-03/here’s-why-ebola-no-longer-news
 
H

Housecarl

On TB every waking moment
Reminds me of an episode of one of the UK cooking shows on cable where the side gag subject was a campaign to eradicate invasive North American squirrels by trapping and eating them.

Went so far as to show a couple of receipts being prepared and sampled to the guys and gals on the street.

Heck, just did a search and I found a lot more than I expected....

http://www.bbc.co.uk/food/recipes/sauted_squirrel_20328

For links see article source....
Posted for fair use....
http://www.dailymail.co.uk/news/art...-revival-bid-save-red-cousins-extinction.html

Anyone for grey squirrel pie? Victorian delicacy enjoys revival in bid to save red cousins from extinction

Thousands of grey squirrel have been sold to restaurants and butchers

By Ryan Kisiel for the Daily Mail
Updated: 09:06 EST, 14 January 2012

It was a popular delicacy served up until the last century when it dropped off Britain’s menu.

But grey squirrel pie is currently enjoying a revival due to attempts to save its less aggressive red cousins from extinction.

Thousands of grey squirrels have been sold to restaurants, butchers and are on sale at farmer’s markets after being legally trapped and shot in woodland and rural areas.
Earning a crust: James Hughes Davies, who runs Little Jack Horner's pie company, sells 60 squirrel pies a week at farmer's markets

Earning a crust: James Hughes Davies, who runs Little Jack Horner's pie company, sells 60 squirrel pies a week at farmer's markets
Squirrel stew: Mr Davies makes batches of his pie filling to sell at farmers markets around London

Squirrel stew: Mr Davies makes batches of his pie filling to sell at farmers markets around London

Conservationists have attempted to increase numbers of red squirrels through campaigns to cull thousands of the grey variety.

Not only are greys larger, tougher and more aggressive they carry squirrel pox disease - a virus deadly to reds.

The meat, which chefs say tastes like wild rabbit or game, is dark and usually slow-cooked before being made in casseroles, hot-pots or pies. As there is not much flesh on the squirrel, a whole one provides enough meat for a single pie.

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James Hughes Davies, 31, who runs Little Jack Horner’s pie company, sells 60 squirrel pies a week at farmer’s markets and says he could sell dozens more if he could get hold of the animals.

‘The main problem is that I can’t get enough of the squirrels as the demand is so high’, he said.

‘I get them at the moment from a man who traps them in Suffolk before killing them humanely. As they’re classified as vermin they are there to be caught.
Days are numbered: Some argue that trapping and shooting grey squirrels (pictured) is the only way to save the native red squirrel from extinction

Days are numbered: Some argue that trapping and shooting grey squirrels (pictured) is the only way to save the native red squirrel from extinction
Battle for survival: Not only are greys larger, tougher and more aggressive they carry squirrel pox disease - a virus deadly to reds (pictured)

Battle for survival: Not only are greys larger, tougher and more aggressive they carry squirrel pox disease - a virus deadly to reds (pictured)

‘They have been selling really well. People from all walks of life are trying them, not solely people who are quite wealthy and into their food.

‘Squirrel tastes a little bit like wild rabbit, but has darker meat. As a country, we’ve been eating squirrel for centuries along with pigeon and many other wild animals that we now classify as game.

‘It’s only been in the last 50 years when we’ve had an emotional attachment to them that it’s gone off the menu.

‘There’s not a lot of meat on a squirrel so I find it best to slow-cook it so the meat falls off the bone. The real problem you have is skinning them in the first place as it’s a lot of hard work for little return.

‘We do squirrel pie and it’s selling very well at the moment and I can see it being on people’s menu much more in the coming years.’

'They're sold as soon as they hit the counter'


Pest controller Paul Parker moved from Newcastle to the south of England to trap grey squirrels to provide restaurants.

The father-of-three is a founder of the Red Squirrel Protection Partnership, which argues that trapping and shooting grey squirrels, which came from America, is the only way to save the native red from extinction.

His method of trapping them in spring-loaded boxes has been so successful that they have been eradicated in many parts of Northumberland and the reds have returned.

The high-tech boxes, that are baited with nuts, sends him a text message when the squirrel is trapped. In 1999, the group caught 22,622 using a network of traps during 18 months.

Mr Parker, 47, said: ‘I cannot personally get enough of these squirrels, people are eating them. If I was getting 100, they would take 100 each and every day, the demand is so high. They are sold as soon as they hit the counter.

‘They are going to top restaurants, butchers, the working man. They are a delicacy.’
James Hughes Davies cooking tips:

1. They’re small and lean, so be careful if you are considering browning the meat before cooking. Be delicate with your methods, as it will toughen the meat. Personally, I don’t think it necessary.

2. The lack of fat on a squirrel means they need to be lubricated heavily whilst cooking. You can roast them, but I personally think it more satisfying (and much easier) pot-roasting or stewing them at a low temperature. Slow-cooking is the key.
Slow cooking is the key: A whole squirrel should take about an hour and a half

Slow cooking is the key: A whole squirrel should take about an hour and a half

Whatever poaching liquid you use, bring it up to the boil, and as soon as it starts bubbling, reduce the heat down so that it is merely steaming and blipping with the odd bubble. If you do this, then the meat will fall off the bone. In slow-cooking terms, a whole squirrel won’t take that long. I’d give it an hour and a half, then check.

3. As they are so boney, I’d suggest that you poach them separately from the other ingredients first. By doing this you can separate the meat from the bones without leaving one or two bones in the pot. Then add the meat and the cooking liquor to the other ingredients.

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R

Rabbit

Has No Life - Lives on TB
"Michelle: Stop with these fear-mongering questions!! Don't you know that not every fruit bat has Ebola."


Yeah, it's probably got AIDs
 
MtnGal

MtnGal

Has No Life - Lives on TB
First laugh of the day, sadly I could hear the It saying every word!

I think today is going to be such a laugh filled day..........
 
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