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Old 05-03-2012, 10:09 PM   #41
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I don't know about the doper alcoholic chickens, but do you think that raising chickens on M 'n Ms could give us chocolate chickens? Mmmmmm! I could go for that!
It's how we get chocolate bunnies and chocolate milk, isn't it?

(I've been trying to feed my sheep scrap iron so they would produce steel wool. Mixed results. So far, they're just a little rusty.)
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Old 05-03-2012, 10:23 PM   #42
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It's how we get chocolate bunnies and chocolate milk, isn't it?

(I've been trying to feed my sheep scrap iron so they would produce steel wool. Mixed results. So far, they're just a little rusty.)
We all get a little rusty if we don't practice. Keep trying.
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Old 05-03-2012, 10:26 PM   #43
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It's how we get chocolate bunnies and chocolate milk, isn't it?

(I've been trying to feed my sheep scrap iron so they would produce steel wool. Mixed results. So far, they're just a little rusty.)
I had some friends who fed their daughter bullets because they wanted her hair to come out in bangs! [rimshot! (that's a drum sound)]

On a more serious note I wonder what you could feed livestock animals that could alter the taste of their meat. It seems clear that there is a difference between grain fed animals and range fed animals. I bet bug-fed chickens taste different than corn-fed chickens.
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Old 05-03-2012, 10:59 PM   #44
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The specific flavor of Prosciutto di Parma is partly the result of the diet of nuts fed the pigs who give up their hind legs to the process.

Parmigiano Reggiano derives its taste from the milk of a certain breed of cow that grazes in a very specific area.
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Old 05-03-2012, 11:01 PM   #45
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The specific flavor of Prosciutto di Parma is partly the result of the diet of nuts fed the pigs who give up their hind legs to the process.
Does that include giving up their ... Um, never mind, I don't wanna know!
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Old 05-03-2012, 11:10 PM   #46
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Does that include giving up their ......

...Milk. Right on.
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Old 05-03-2012, 11:23 PM   #47
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In my world, 18 wheelers always have the right of way. I know who comes out second best in argument.
In Massachusetts, all drivers think THEY own the road and have the right of way.
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Old 05-04-2012, 01:13 AM   #48
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The specific flavor of Prosciutto di Parma is partly the result of the diet of nuts fed the pigs who give up their hind legs to the process.

Parmigiano Reggiano derives its taste from the milk of a certain breed of cow that grazes in a very specific area.
As he saying goes, "You are what you eat."
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Old 05-04-2012, 01:59 AM   #49
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Well, the taste of mint and garlic certainly carries through to milk.
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Old 05-04-2012, 09:29 AM   #50
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Well, the taste of mint and garlic certainly carries through to milk.

Which is probably why vampire milk never really caught on.
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