quinta-feira, 22 de outubro de 2015
Most of us love a good, juicy steak or a golden brown roasted chicken, right? Unfortunately, it is no secret the cruel manner in which many slaughterhouses treat animals that end up on the tables of people. It is a disgusting case, however, does not reach the foot of some of the cruelties that are made on behalf of gourmet.
Culinary programs such as Master Chef or Kitchen Under Pressure were able to turn chefs into real celebrities and raise the taste for fine cuisine to a level range rarely seen in Brazil. All this brought to light some issues, such as the case of Foie Gras, which became controversial in the state of São Paulo. They refer to the cruelty with which some animals are treated before they become gourmet dishes. Whether in the name of an ancient tradition or on behalf of cooking, these are some of the worst atrocities committed by chefs.
Ikizukuri
From: Japan
Imagine arriving in Japan, getting in a sushi restaurant and watching in disbelief as the cook catches a fish (alive!) In a tank and begins to cut it right before their eyes. The fish, still struggling, is played on your plate. So, what would be your reaction? Do you have the courage to eat?
“Ikizukuri” when translated literally, means “prepared alive” and is very faithful to this. The chef partially removes the intestines, cuts the fish, seasons, and is ready to delicacy. The trick is to cut the fish without killing him. The animal is served with the exposed heart and hitting, gills working, struggling to breathe, and slowly dying. An even more cruel variation of the dish is the Yin Yang Fish, the Chinese, which is to dip a fish in hot oil to fry it alive – and suffer in the process.
Feng Gan Ji
From Tibet and China
One more literal translation and very precise dish: Feng Gan Ji means “chicken dry in the wind.” To prepare it, you basically need a chicken, a knife and a handful of seasonings, spices, herbs and other ingredients. Just pick up the bird, cut it in the gut region, remove the body, put the spices in place, and sew back. Then the chicken is hung upside down, still conscious, to dry in the wind, until the staging point.
Origin: France
The Ortolan, better known as Dark in Brazil, is a friendly bird that measures about six centimeters long. Olive and yellow, it still presents some ruby touches here and there. It’s the kind of bird would you put in a cage (which would be cruel enough). Unfortunately, the Dark is the victim of a cruel process that has existed for hundreds of years in Europe – particularly in France.
Basically, the recipe for the dish is as follows: after capturing the bird in nature, stick your eyes with tweezers and put it in a cage so tight and they will not be able to move. Keep it in a heavy diet of corn, grapes and figs until it is two to four times its original size, and then drown it in a glass of Armagnac. After roasting the bird for six to eight minutes, the consumer should put her full on the mouth. That’s right. The Dark eating biting her bones, viscera, and muscles; all together. The Armagnac lungs explode in bite and closes with a flourish, according to the chefs, the delicacy. It’s such a cruel dish that people hide his mouth to eat it – it is believed, to hide from the eyes of God.
Foie Gras
Origin: France
Also French, Foie Gras is a dish that basically has a fatty liver as the main star. This may sound to normal for some people, as the liver is a piece of meat quite common in Brazil. The problem is how the birds usually ducks and geese are raised for slaughter. After some time living in the field, select animals are brought into a dark room and placed in small compartments which are fed by force of corn and fat to the liver be six times higher than normal.
This is because the buttery texture of the plate is achieved by the insertion of a pipe over the metal by the bird’s esophagus, which is constantly bombarded with a mixture of fatty corn goes straight stop in its digestive system, expanding and saturating the liver with fat . Of course, the birds feel uncomfortable in the process, which is why the creators keep them in small boxes where they can barely beat their wings or feet. If you have the stomach, see an image of the creative process of birds.
Huo Jia Lu
Origin: China
Donkey meat is quite common in China, as easy to find as pork or beef meat. “Huo Jia Lu” means “Living Donkey”. That’s right. The animal has tied the legs and the body pressed while the chefs cut their raw body, serving immediately for diners. The animal still cries when they begin to eat. It is this very well. Just cut the donkey and the donkey eating. To get worse, there is a still more cruel variation of delicacy: Lu Jiao Rou, where the butcher, after cutting the donkey skin, pours boiling water over raw meat until it is cooked.
