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If you could only eat products from ONE animal for the rest of your life...

What would it be?

For me it's a toss up between cows and chickens, but I think when it comes down to it, I'd pick chicken. It's a bit more versatile than beef, and I'd be a sad panda without eggs. There are enough milk substitutes what I probably wouldn't try to kill myself.

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  1. I'd pick pork. It's one of the most versatile meats around, has excellent flavor, cooks well. I lived in Turkey for a year and couldn't get pork and really missed it. That's when I realized how much pork I really eat. I took a short trip to Germany while I was there and brought back some ham and sausage!

    7 Replies
        1. re: woodleyparkhound

          I like cheese too much. If pigs provided tasty milk, it would be pork.

        2. re: RevImmigrant

          Oink +1. Was a vegetarian for over 20 years, and pork was the only meat I truly missed.

          1. re: RevImmigrant

            Pork -- no question. Just about every part of the pig is delicious, except the offal, which I won't eat no matter the animal.

            1. re: RevImmigrant

              Absolutely pork.

              There is a Spanish saying that with a pig, you can eat everything but the squeal.

            2. I couldn''t do it. Period.

              1. My cholesterol would strongly advise against it, but I would have to pick cows. The thought of never eating a good steak or a juicy burger for the rest of my life makes me very sad.

                1. There are enough milk substitutes what I probably wouldn't try to kill myself.
                  ~~~~~~~~~~~
                  but there are no decent *cheese* substitutes - that's what would kill me. even if they were good, most of them are soy-based so i can't eat them anyway...and that makes the yogurt substitutes a no-go as well.

                  like you, i'm torn between chickens and cows. i rarely eat pork, so even though i knew that would probably be the majority answer (Chowhounds love their bacon!), it's definitely not mine. right *now* i'd choose chickens because i've been off dairy for a couple of months...but that's temporary, and i just don't think i could go through the rest of my life without yogurt & cheese, not to mention the occasional rare, juice burger or steak!

                  oy. i can't choose, please don't make me :)

                  6 Replies
                    1. re: GraydonCarter

                      i actually considered replacing cows with goats in my first response - i could easily stick solely to goat dairy...but even though i've had some tasty goat meat in my time, i prefer beef. and it still doesn't address the egg issue...

                      see, i just can't do it!

                      1. re: GraydonCarter

                        That was my second choice, because I love goat cheeses and ice cream, but goat burgers...no.

                        1. re: dragonchowmein

                          Sheep's cheese? So you get lamb as well...which in my opinion as so much more flavour than beef anyway.

                      2. re: goodhealthgourmet

                        I can't eat dairy anymore, so pork was an easy choice for me. I am not a huge fan of eggs either so again the pork. I would hate to think of life with out sausage and salami, so pork it is!

                        1. re: goodhealthgourmet

                          Pig/pork. Amongst other things, Chinese/Cantonese cuisine without pork is nonsensical. However, contrary to a 'perceived' bias for bacon amongst CHers I don't particularly care for that. (bacon)

                          I don't like cheese, haven't drunk milk for so long I don't even remember when it was I last had a glass or even used any (I drink my coffee black), meh about butter (I have a 1 lb pack in the fridge that is now down to the last quarter stick and I think that pack was bought more than a year ago, maybe two), don't bake, haven't had yogurt in years, etc etc. I like an occasional steak, but the prime rib I had on Friday was the first big hunk of beef I'd had in a while. I may miss beef short ribs on occasion but I'll get over it.

                        2. Impossible. It's like asking a mother which of her children would she save in a fire if she could only rescue one. No one should be asked such an impossible thing!

                          Chicken for the eggs, cows for cheese and other milk products, pigs for ham, bacon and other cured products.

                          2 Replies
                          1. re: jlhinwa

                            sophie's choice!

                            I could go without either of the meats, but I think that cheese would be the hardest to give up. Though enough things have eggs in them that I don't think I could live without.

                            1. re: jlhinwa

                              It really isn't the same at all.

                            2. Definitely cows for me. I could seriously eat a steak and some form of potatoes for dinner every night. Throw in veal and dairy products and its an easy decision for me.

                              1. LaureltQ... promise you won't ever make me do this again?!?!

                                aka -- I don't even want to think about it... Eggs but no cheese? Steak but no pulled pork? Roasted chicken but no duck confit? Brisket but no bacon? No. It cannot be done. I'm off to therapy now.

                                2 Replies
                                1. re: mateo21

                                  ha! that was funny, thanks for the laugh :)

                                  1. re: mateo21

                                    LOL!

                                    And I immediately thought "No steak? No cheese? No eggs? no BACON? Crap - there goes breakfast!" Just won't do it. :-)

                                  2. Easy for me, LAMB.Great meat and cheese

                                    30 Replies
                                    1. re: Delucacheesemonger

                                      This is me too. You can have great lamb steaks, lamb chops, lamb sausage, and sheeps' milk cheeses are usually my favorite anyway.

                                      1. re: Delucacheesemonger

                                        Hi, Delucacheesemonger:

                                        I finally found the right person to ask two perhaps stupid questions:

                                        (1) Can a lamb lactate? I always thought mama sheep was mutton. I like lamb, but regularly gag on mutton.

                                        (2) Why not pig cheese? I've been around farms with sows' udders bigger than most goats. Is it a milkfat issue or what?

                                        Thanks in Advance,
                                        Aloha,
                                        Kaleo

                                        PS: My vote is for pork, even without the possibility of cheese.

                                        1. re: kaleokahu

                                          I read about this at some point a few months ago wondering why we don't eat pig cheese. The concensus on the internet is that because pigs are omnivores, their milk is gross, and they are pretty surly creatures. Who would want to milk a pig?

                                          1. re: LaureltQ

                                            I think piglets are cute and deserve some rebuttal time here...

                                            1. re: LaureltQ

                                              Hi, Laurel:

                                              I dunno, a piglet (or 8)?

                                              The omnivore theory rings false to me when the omivore can be fed anything. And the nursing sows I've seen seem pretty contented. Doesn't the (internet) answer beg the very question?

                                              Kaleo

                                              1. re: kaleokahu

                                                From what l was told as the answer to the lack of pig cheese question was that pigs only produce milk for a litter, the other domesticated animals produce milk all the time, thus more availability. And for me, l take a trip every year or so to Owensboro, KY for mutton BBQ, my absolute fav meat anywhere.

                                                1. re: Delucacheesemonger

                                                  Hi, Delucacheesemonger:

                                                  Could be, but I wonder... Left to their own, even dairy cows, ewes and nannies will stop lactating, not restarting again until they freshen. There must be some other factors at work.

                                                  Me and mutton... I can't eat gamey venison or hare, either. Or very strong goat cheeses for that matter. Maybe I'll outgrow my dislike. But glad you like mutton.

                                                  Aloha,
                                                  Kaleo

                                                  1. re: kaleokahu

                                                    Animals raised for dairy have teats that are large enough and long enough for people to milk them by hand or mechanically. By contrast, sows have many tiny nipples. Both because of the large number and their small size, it is next to impossible to milk a sow. Furthermore, the amount of milk a pig gives daily is low, so a farmer would have to have a huge herd for commercial production of cheese. Keeping pigs for milk or cheese isn't economically viable.

                                                    1. re: cheesemaestro

                                                      There is another thread here about Pig Cheese. The best reply is from pubwvj towards the end. http://chowhound.chow.com/topics/322028 It has some excelent info and pics.

                                                      jb

                                                  2. re: Delucacheesemonger

                                                    A Navajo addictive treat: fry bread w/ slices of mutton and fresh roasted green chiles. Navajo mutton green chile stew. Acoma mutton red chile stew.

                                                    1. re: Passadumkeg

                                                      I used to live in Flagstaff AZ, Passadumkeg, and you are sooo right about this!

                                                    2. re: Delucacheesemonger

                                                      This just in from a bored Hawai'ian repeating internet heresay:

                                                      "Porcine do lactate and their milk I will assume would taste great, because it is made of 8.5% fat in relation to the fat that makes up 3.5% of the components in cows milk. The other components such as lactose and water are found at nearly the same percentages in pig's milk. However, pigs will on average produce 13 lbs of milk in a day as compared to cows that produce 65 lbs of milk on average per day. Pigs unlike cows cannot become pregnant while lactating and therefore possess a severe economic problem to producers. whfle pigs consume less feed per day, economics does not allow pigs to be a viable source of dairy products.

                                                      The biggest challenge facing the porcine dairy industry is collecting the product. Pigs on average have fourteen teats as opposed to cows that have four teats. Pigs also differ from cows in their milk ejection time, a cows milk ejection is stimulated by the hoimone oxytocin and can last ten minutes, where as a pig's milk ejection time only last fifleen seconds as the suckling pigs stimulate the release of oxytoc in. The technology of a 14 cupped mechanized milking machine that can milk a pig in 15 seconds is not available to pork producers.
                                                      Source(s):
                                                      Googleing Pig milk"

                                                      This sounds more plausible. But it seems a technical difficulty,, not an impossibility. If so, I still wonder why no one has marketed "artisanal pig cheese" in small quantities/high prices.

                                                      Kaleo

                                                      1. re: kaleokahu

                                                        If milking pigs is a challenge, consider humpback whales. When they migrate through the Turks & Caicos in the winter with their calves, they come in to the shallows (55 feet or so) and press the calves down on the sand flats to feed them 100 or more gallons of rich milk every day, about the consistency of cottage cheese. I prefer to watch from a safe distance, and conveniently the water visibility is 200 feet.

                                                        1. re: Veggo

                                                          Now that would be cool to watch.

                                                          1. re: scubadoo97

                                                            Way cool. And all the dive boats radio the GPS position of the mama whales and their vectors, so they are so easy to follow, and humans observe from a respectful distance. Reckless diver as I used to be, I was right there with mama. The wake from a single flutter of her tail was a massive movement of energy and water that sent me in spirals and knocked my regulator from my mouth. What a great dive day!

                                                            1. re: Veggo

                                                              You must have been over the moon under the water. Wow.

                                                        2. re: kaleokahu

                                                          I grew up in a major hog production area and did a lot of farm work in my youth. I will tell you that milking a sow is not like milking a cow. A cow wants to be milked. Cows are now trained to walk by themselves into an automated milking parlor and with an embedded chip in the cow, the milking machine knows which cow it is and it has been programmed to milk the cow without a person even present. A sow would not cooperate to allow herself to be milked by hand let alone an automated system. Pigs are very smart, but like a cat, are not cooperative enough to consider milking them for commercial purposes.

                                                          1. re: John E.

                                                            And let's remember that swine are smart enough to be the only major domesticated farm animal that would dine on us with delight.... As Churchill noted, pigs look in our eyes as peers (and it's not for nothing that some cannibals describe humans as "long pig")....

                                                            1. re: John E.

                                                              john, that is fascinating about the milking system!

                                                              1. re: John E.

                                                                If the only animals on earth were cats, we'd be eating Feline Cheese.

                                                                1. re: GraydonCarter

                                                                  If the only animals on Earth were cats, we would not have cheese.

                                                                  1. re: GraydonCarter

                                                                    But the most popular cookbook might be "Cat 100 Ways".

                                                                    1. re: ricepad

                                                                      ...or if it was dog, it would be "101 ways to Wok Your Dog"!

                                                              2. re: Delucacheesemonger

                                                                It has to be pig for me, we just had this conversation in my kitchen today. As a former goat farmer, you have to milk the dairy animals twice a day at twelve hour intervals and they will continue to produce milk. The, once a year you let them dry up then you breed them again, which is freshening. I think we don't eat pig milk or cheese because pig milk tastes bad. However, I was selling my goat milk and cheese and animal husbandry being what it is, I fed my kids (baby goats) pig milk replacer because that was known as the universal milk and also closest to human milk. Have also fed it to puppies when the mother wouldn't nurse. You could make any animal continue to lactate if you want to but I still think it's the taste.

                                                                1. re: Floridagirl

                                                                  "I fed my kids (baby goats) pig milk replacer"

                                                                  So you fed your kids with goat milk or pig milk? I am confused.

                                                          2. re: kaleokahu

                                                            Mutton is a mature sheep, usually older than 3 years, so lamb is less than one year, hogget is between one and three and anything older is mutton.

                                                        3. My first thought was beef. I love beef. IMO, chicken and pork just don't have the taste or texture that beef does. Ground beef is so versatile. But then someone threw eggs into the conversation. Then there's the bacon.......

                                                          1. Hmmm - big opportunity for the GMOers. Create a population of creatures with the belly of a pig, the teets of a cow and the but of a hen - brains aren't an issue. The Kardashians?

                                                            4 Replies
                                                              1. re: bulavinaka

                                                                NICE, I think you are onto something here.

                                                                1. re: bulavinaka

                                                                  Hi, bulavinaka:

                                                                  Close. Better fit: "The Real House@#$!s of the Barnyard"? Whatever the animal is, it'd be on BRAVO.

                                                                  Kaleo

                                                                  1. re: kaleokahu

                                                                    Hey kaleokahu,

                                                                    You'd better copyright that - cable is bound to steal it from you.

                                                                2. Pig - for the versatility

                                                                  Although I'd hate to have to give up lamb (which is, by far, always my first choice to eat).

                                                                  1 Reply
                                                                  1. re: Harters

                                                                    I'm of the piggy pig pig camp too. Chicken would just get too dull.

                                                                  2. Pork:
                                                                    Ham in its myriad forms from old Virginia smoked to prosciutto to the modern readily available shanks
                                                                    Bacon: someday we'll have the choices that Brits do
                                                                    Carnitas: nothing can touch them
                                                                    Pork pulled after a long slow smoky BBQ cooking.

                                                                    I dearly love cheese, but the above are just too important to me.

                                                                    1. Pretty easy for me...it would be cow.

                                                                      Having grown up in a kosher home with a mother who was a wonderful cook, for my first 18 or so years I never touched pork and still ate very well. Although I now do eat pork, and enjoy it, doing without would not be much of a sacrifice.

                                                                      I love chicken, and eggs would be missed, but I could make do.

                                                                      I can't imagine going through life without a steak, brisket, corned beef, hamburgers, veal and dairy products...especially cheese. For me, the choice is easy!

                                                                      14 Replies
                                                                      1. re: josephnl

                                                                        Replace kosher with Korean & subtract veal, and this describes me exactly.

                                                                        1. re: soniabegonia

                                                                          Very interesting. Koreans do eat pork though, don't they?

                                                                          1. re: josephnl

                                                                            I think sonia might have meant substitute "pork" with "veal"...? Because yeah - we (half) Koreans love our pig. :)

                                                                            1. re: inaplasticcup

                                                                              Maybe sonia is a rare beef-only-eating Korean?

                                                                              My understanding is that although "Beef is the most prized of all meats..." in Korean cuisine, cattle were regarded as more valuable as beasts of burden and pork and seafood "...more likely consumed on a more regular basis...".
                                                                              http://en.wikipedia.org/wiki/Korean_c...

                                                                              1. re: huiray

                                                                                Makes sense. I've never seen a pig plow a rice paddy.

                                                                              2. re: inaplasticcup

                                                                                Koreans still have pork that tastes like real pork. BBQ' pork and pork belly, yum. My Korean DIL was very curious to try veal when she visited us as it is not common in the ROK.

                                                                                  1. re: inaplasticcup

                                                                                    She did. It was in Quebec City and our fine country wouldn't grant her a visa; my son had rabbit, wife had lamb and I had horse (Sorry Mr. Ed) and all the mussels we could eat.

                                                                                    1. re: Passadumkeg

                                                                                      Never had horse, though I imagine it might taste like buffalo. What other animal would you liken it to?

                                                                              3. re: josephnl

                                                                                Ok I suppose that was a bit confusing... Yes, Koreans do eat pork but my mom is not a fan of pork so she rarely cooked it (like maybe once a year). My entire extended family was rather averse to pork, too, so it was just never present at meals. I do eat pork now and I love bacon & the slow-braised/roasted/bbq preparations of pork, but that is a relatively new development (maybe in the last 7-8 years). I still do not care for, say, a pork chop, because I find that a quick cooking preparation tends to leave a gamey-ness to it. When cooked for a long time, it takes on a deeper, richer porkiness that I enjoy. That slight gameyness is the reason that don't care for veal either. And lamb, for that matter. I'm slowly beginning to appreciate the flavors of these meats but beef is still my #1 choice.

                                                                                1. re: soniabegonia

                                                                                  Pork back bone soup is a traditional hangover cure.

                                                                          2. No brainer: a pig that lays eggs.

                                                                            3 Replies
                                                                            1. re: ricepad

                                                                              Totally! My first pick, too. :-)

                                                                              Actually it would have to be pork for its versatility. It would be difficult for me to give up cracklings, bacon, pulled pork, thick chops, ground pork, etc.

                                                                              A more indulgent pick would be duck. Love duck eggs and all the meat, not to mention the fat and stock.

                                                                              1. re: chefathome

                                                                                We will just have to learn how to milk our egg laying pigs.

                                                                                jb

                                                                                1. re: JuniorBalloon

                                                                                  Yes - it may be a bit of a finicky process! You try first and let me know...

                                                                            2. If I *had* to choose, I would go vegetarian.

                                                                              So much easier than having to pick one.

                                                                              1. Finback whale, the "ONE animal" would last a lot longer (w/ a "few" freezers) than one chicken. Just like beef, finback burger (They sell them in the northern islands of Japan.). Fin back steaks, just like rib eye, and great Q. The high fat milk makes and whale of a good cheese and butter too. Balena lengua tacos. Whale shashimi. Whale milanesa, bolognese, goulash, the possibilities are endless and well as the meat, so stop blubbering.
                                                                                ps I did eat whale while living 5 years in Norway.

                                                                                    1. re: alkapal

                                                                                      i KNEW you would get that one.

                                                                                      1. re: Veggo

                                                                                        hence the chapter in old cookbooks -- "variety meats."

                                                                                  1. Snap! That's so easy. Cow=Cheese. No brainer.

                                                                                    1. No siree! Not bovine, ovine, or porcine. What you want is L'il Abnerian: The shmoo! It's the most versitile and tastiest of all fauna. For details:

                                                                                      http://en.wikipedia.org/wiki/Shmoo

                                                                                      4 Replies
                                                                                          1. re: therealdoctorlew

                                                                                            Very nice - a little bit of everything!

                                                                                            Shmoos are delicious to eat, and are eager to be eaten. If a human looks at one hungrily, it will happily immolate itself, either by jumping into a frying pan, after which they taste like chicken, or into a broiling pan, after which they taste like steak. When roasted they taste like pork, and when baked they taste like catfish. (Raw, they taste like oysters on the half-shell.)

                                                                                            Good little Schmoo to immolate happily. :-)

                                                                                            1. Sheep, but the question is cruel, cruel, cruel. Variety is a necessity.

                                                                                              1 Reply
                                                                                              1. re: amyzan

                                                                                                nevermind. but it was a good one!

                                                                                              2. My first thought was pigs because pork is so versatile, but how could I go without burgers, steaks or a good beef stew (or beef jerky for that matter). But then I realized we don't have enough room to rause hogs, let alone beef cattle so my choice would have to be cuy.

                                                                                                5 Replies
                                                                                                1. re: John E.

                                                                                                  Cuy ranch in your living room - I'm picturing the possibilties right now...

                                                                                                      1. re: Delucacheesemonger

                                                                                                        Somebody google "Milking a Guinea Pig", quick.

                                                                                                  1. re: John E.

                                                                                                    Cuy, cuy, cuy, is the sound they make when you ring their necks, Just don't give them names.

                                                                                                  2. Alaskan salmon.

                                                                                                    There's not as much variety as the products from a chicken or steer. But I couldn't bear giving up salmon. Raw, grilled, steamed, souped, smoked, pickled, canned. Crispy skin in a nori roll. It goes with everything, and it's good for every meal.

                                                                                                    1. Uh... Pork or beef... Pork or beef...

                                                                                                      Sorry, but everything else just isn't an option. The amount of different cuts one can get from those two far outshine anything else. Well, as far as meats go, pork wins hands down, thanks to cured products and lard. But, milk and its products like cheese and cream make it tough.

                                                                                                      I'll go with cow.

                                                                                                      1. You've a knack for posing interesting questions, Laurel. :)

                                                                                                        While I reserve the right to flip-flop, today, my answer is PIG.

                                                                                                        1. Absolutely pork! There are so many cuts and different tastes to give so many possible options.

                                                                                                          1. I like the food products that humans make - including cake, risotto, salad and cheese.
                                                                                                            I've never met a cow that can cook.

                                                                                                            1. Quack!

                                                                                                              Well, this was one of the hardest questions posed on Chowhound (Though it's one I've thought about a lot over the years in another context: if humanity were limited to 5 or [N] grains, N roots, N fruits, N species of shoots/leaves, N flesh creatures, et cet., what would be the choices that would maximize energy and nutritional value for the entire planet. In this context, you see, goats would probably top the mammal list for their versatility (they are nearly as efficient as swine (though swine can reach a mature slaughter size in one long season, which is why swine are particularly valuable), they provide milk and wool in addition to meat).

                                                                                                              In any event, while I love cream and butter and cheese, I love eggs even more. You can do things with eggs that cannot be as readily replicated as you can replicate many dairy products.

                                                                                                              So, which bird/fowl? Chickens or ducks? Ducks are the swine of the poultry world - one reason they were preferred by the Chinese over chickens is that they are most efficient feeders. So I lean towards duck, I think. (Then again, I don't really care about white meat chicken.)

                                                                                                              And duck can be made into burgers and steaks in a way chickens can't credibly....and you can make a kind of bacon and use their fat in ways that nearly rival those of swine.

                                                                                                              Quack!

                                                                                                              PS: Also, duck feathers and down are more useful than those of chickens. And duck fat is a healthy animal fat for human nutrition and digestion (so is lard, but suet/tallow of beef/veal or sheep/lambs is less so).

                                                                                                              5 Replies
                                                                                                                1. re: Passadumkeg

                                                                                                                  I had roast duck last night, it's on the menu tonight. And I have loads of duck fat. Off board, some hounds are coaching me on a menu of duck hash confit, with duck fat hash browns, topped with seared foie gras and a sunny side up fried duck egg. Quack indeed!

                                                                                                                  1. re: Veggo

                                                                                                                    veggo, after that meal, i sure hope that your cardiologist isn't a quack.

                                                                                                                2. re: Karl S

                                                                                                                  "..they provide milk and wool in addition to meat"

                                                                                                                  In that case, I pick horses. Horses can produce horse milk, horse cheese, horse leather, horse meat, horse milk wine (Kumis). More importantly, I can ride a horse.and shot arrows. This is why the early Mongols were so efficient.

                                                                                                                  1. re: Karl S

                                                                                                                    And muscovy ducks tend to be "beefier" in texture and taste. My vote is for duck as well.

                                                                                                                    P.S. My dad insists that duck is the best meat for your health. In fact, that's the only animal protein (aside from fish) that he's eating as of this moment.

                                                                                                                  2. Oh this is a real tough one. Like you, I think I am down to either cows or chickens. Cows because of the meat and its milk (milk, cheese, cream). Chicken because of the meat and eggs. So the question come down to: eggs or milk.....

                                                                                                                    I use milk products a lot more often because eggs are so vital when I do really need it like for cookies, cakes...etc. At this very moment, I will say I will pick cows (also because of leather products), but it is a very close call, and I may change my mind in a few hours.

                                                                                                                    1. My first thought was to say pig, but then that would mean no cheese or ice cream! So if it had to be one animal I would have to say cow.

                                                                                                                      1. I couldn't do it. Somehow it's a showdown between cows and chicken.

                                                                                                                        1. OK, if it is just the meat, then its cow. I'd miss some pork products, and sometimes I'd miss chicken which i eat often, but don't think i would miss as much as beef. The problem is that eliminates eggs. Now I'm not a big egg eater, in general I avoid them. I just can't figure out how to get around using them in cooking.

                                                                                                                          With that in mind I guess it comes down to ostrich. I've only had it once, and it had a very meaty taste. They lay eggs, so that takes care of that issue, and if they can make turkey bacon, I'm sure they can find a way to make ostrich bacon. That leaves the dairy issue unresolved. Humm... maybe I need to switch to platypus.

                                                                                                                          3 Replies
                                                                                                                          1. re: KaimukiMan

                                                                                                                            mmm smoked platypus tail.!!! that is one weird looking critter! http://www.animaltrial.com/platypus.html

                                                                                                                            but uh oh, no platypus milk, unless you're gonna get freaky! ""The young lick the fur around any aboriginal openings of the mammary glands because the female platypus lacks teats """

                                                                                                                            1. re: alkapal

                                                                                                                              Maybe they should swim from Australia to SoCal and get implants and maybe pick up a full quill ostrich handbag while they are there.

                                                                                                                              1. re: Veggo

                                                                                                                                Catching cable once in a while, I think stranger things have happened...

                                                                                                                          2. Oink. And yep, even I get the complete irony of this one.

                                                                                                                              1. re: Phurstluv

                                                                                                                                Can I add...bacontrottershamhamhockspicnicshouldersnoutribs..and all things pork

                                                                                                                                1. re: Luna2372

                                                                                                                                  Sure, that's what I meant by PIG. ; ))

                                                                                                                              2. Yesterday morning; fresh sweetcorn fritters, fried hot Italian sausage and a fried egg.
                                                                                                                                Two mornings ago; trout caught 1/2 hour before and scrambled eggs.

                                                                                                                                Duh! I thought this was a "breakfast" thread!

                                                                                                                                Gimme lobster or death! Lobster salad, lobster tacos, lobster quesadillas, lobster sausage, lobster loaf, lobster, Mac n Cheese, lobster tali medallions, lobster and eggs, lobster pasta, lobster on the grill, etc, ad naseum.

                                                                                                                                I lobster then I flounder,
                                                                                                                                Dumkeg

                                                                                                                                13 Replies
                                                                                                                                1. re: Passadumkeg

                                                                                                                                  PDK's doing the lobster lambada. :)

                                                                                                                                  1. re: mamachef

                                                                                                                                    Lobster mojito, lobster chicharon, & lobster Salsa!

                                                                                                                                  2. re: Passadumkeg

                                                                                                                                    If we go with the thought that lobster is really a sea bug, not really and animal can we have both...a yummy divine lobster and and bacon?

                                                                                                                                    1. re: Luna2372

                                                                                                                                      I vote for Tom Malley, the Green Stuff party!

                                                                                                                                      1. re: Passadumkeg

                                                                                                                                        Tom Malley, v tasty stuff you're talking about there.

                                                                                                                                        1. re: buttertart

                                                                                                                                          Yes, the liver, from a punny bumpah stickah I saw on a cah in Southwest Habah.

                                                                                                                                    2. re: Passadumkeg

                                                                                                                                      you said the lobster mac-n-cheese was blahh!

                                                                                                                                      pork is my #1 choice because i do eat it more than anything else already, but i am with you on lobster. my problem is i eat it MAYBE once every couple years? A SIN.

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        It's clod and rainy here. A lobster M&C, is sounding good along w/ lobster chowder. Blah, is still better than ichy-pooh for a chain beef burger!

                                                                                                                                        Haddock?

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          You need to come to the right coast, it's CHEAP here these days. A very nice 1 1/2+ er, broiled, with salad and rice, $15.25 for lunch at Sevilla in Greenwich Village the Saturday before last. 2 lobsters any style at excellent Chinese places for just over $20.

                                                                                                                                            1. re: Passadumkeg

                                                                                                                                              One ringy dingy, two ringy dingys...

                                                                                                                                            2. re: buttertart

                                                                                                                                              i remember you mentioning that place! of course, the price of the ticket to get to the right coast.....

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                I'll get you a trunk full of lobbers to take back and sell; will pay for ticket. We used to bring back duffels of alpaca sweaters from the market in La Paz and sell them each summer.

                                                                                                                                        2. Man, this was a hard one! I can use about every part of a chicken and bacon is freakin' awesome with my favourite food: potatoes.

                                                                                                                                          But, I would be so lost without my raw steak and milk and butter. Little tastes better to me when I'm having an anemic episode than a nice raw seasoned steak (worchestershire sauce, garlic, honey, and usually a couple of other things), and when my appetite is off I can always drink some whole milk which generally makes me feel a little better if only for having had a fairly nutritious drink. I'd be coffeeless without dairy (I sip on coffee pretty much all day every day), and sourdough bread without butter? Oh the depression at the thought!

                                                                                                                                          So, hard as it would be to choose, I'd probably choose cow. Not the most efficient choice, but it is the one I would be least happy without.

                                                                                                                                          3 Replies
                                                                                                                                          1. re: Popkin

                                                                                                                                            ...and what about cheese? Yep, I'm right with you Popkin...it has to be cow....steak, hamburgers, veal, milk, butter, cheese...for me it's a no-brainer!

                                                                                                                                            1. re: josephnl

                                                                                                                                              Oh how could I have forgotten to mention cheese?! *shame*

                                                                                                                                              Lol, I would miss out on one of the most awesome, gluttonous dinners: ultra-rare steak, potato with butter and cheese [and maybe a bit of sour cream if I'm in the mood], 3-cheese macaroni and cheese, salad, finished with strawberry/cream cheese ice cream with home-made whipped cream. After having had my coffee with half&half while making it....... <3 lol

                                                                                                                                              1. re: Popkin

                                                                                                                                                This major cheese mouse bobbles cheese head with total approval....:)

                                                                                                                                          2. I might go with fugu especially the liver and skin because, well, I am not sure life would be worth living without the other stuff. Just kidding! -well maybe only a little.

                                                                                                                                            3 Replies
                                                                                                                                              1. re: Passadumkeg

                                                                                                                                                good point...life would be say with out dairy...anyone ever tried to milk a pig?

                                                                                                                                                Could it be all that bad?

                                                                                                                                                I love goats milk..

                                                                                                                                                1. re: Luna2372

                                                                                                                                                  Don't move to Asia. They don't cut the cheese at all. Dairy? Almost nonexistent.
                                                                                                                                                  I take my son a load of cheeses and NM food fixin's when we visit.

                                                                                                                                              1. Elk! Meat ,tender and sweet
                                                                                                                                                Some of the dishes I tried that brought me to heaven and back include:
                                                                                                                                                Roasted rack
                                                                                                                                                Grilled tenderloin with butter then finish off with a brandy cream sauce
                                                                                                                                                Jellied elk tongue
                                                                                                                                                Braised cheeks with Port wine
                                                                                                                                                Ground meat burger
                                                                                                                                                ........etc

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Charles Yu

                                                                                                                                                  Don't forget the elk jerky, a basis of New Mexico cooking. Elk chile! Elk sausage, using the intestine. and fried liver and sweet breads. I have my elk hunting permit for Oct.

                                                                                                                                                  1. re: Charles Yu

                                                                                                                                                    +1! Better than beef, buffalo, venison, antelope. I don't hunt but what a joy when I get my hands on some from friends that do!

                                                                                                                                                  2. Jesus.........what are you people thinking??????? just become a vegetarian will you......

                                                                                                                                                    4 Replies
                                                                                                                                                      1. re: labonbon3

                                                                                                                                                        Is there one single vegetable you would be content to eat for the rest of your life?

                                                                                                                                                        1. Definitely Lamb for me! But damn, would I miss bacon. Actually, how about a lampigowken (combo of lamb, pig, cow, chicken). That would solve all of my problems!

                                                                                                                                                          1. I could do without any kind of meat (and often do), but I could never give up cheese - Wensleydale with Cranberries, While Stilton with Apricots, Monterey Jack with Jalapenos . . . the list is endless (Thank You, Wegmans!)!

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: trishw

                                                                                                                                                              So . . . to answer the question, cow (cow's milk cheeses rule!).

                                                                                                                                                            2. I've read 165 responses. At first I thought either chicken or cow. Then I read those 165 and now I am convinced it is cow. And I don't even drink milk.

                                                                                                                                                              1. Cow.

                                                                                                                                                                Pig is in second place, but you can cure beef and make bacon, sausages, etc. Different, but it can be done. Not so with dairy, without which life would be a dreary thing.

                                                                                                                                                                1. Our pioneer ancestors did this---they depended on the pig. I read in a history book that it could survive on the frontier by foraging in the woods and if a rattlesnake bit it, the pig wasn't fazed but then ate the rattlesnake. So folks enjoyed all cuts of fresh pork, cured hams and salted down bacon for future use, tried the fat and used it in cornbread and for frying, and ground up the odd bits for sausage. Salted or cured pork is so flavorful that a little bit can be used to stretch a lot of carb (eg sausage gravy or a ham bone cooked with a big pot of beans) when times are hard. The pig gets my vote.

                                                                                                                                                                  1. Pork, pork, anything porcine and, did I say Pork?

                                                                                                                                                                    After that, cheese.