Try this website

The afghan hound sounds good.

The koala, although expensive, is probably a good idea. There are parts of Victoria where the Koala population is so concentrated they are eating themselves to death. The land in the area has been cleared to such an extent that they are all forced into these little pockets. Local rangers want to do a cull to protect the trees and otherwild life (they kill the trees by over feeding) but they are stopped by wildlife groups say that they should be relocated and more trees should be planted.

IMHO they should cull and plant trees. Both a short term and long term solution.

That is viciously funny.

-Zeke

Sounds yummie......hopefully the neighbor doesn't notice his dog is missing. Who wants seconds?

Dijon Rack of Doberman
Yield: 4 servings

2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black
pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped

Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed. Remove the meat from the pan and allow to cool. Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.

In another frying pan, heat the butter and in it sauté the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley. Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones. Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.) Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.

someone (not me) is going to get very pissed about that. you can bet on it

That is pretty sick. I happen to like dobes. Thankfully in this country we don't eat dogs or cats.

If anyone gets pissed, you can redirect them here.

Or better yet, here.

That is pretty sick. I happen to like dobes. Thankfully in this country we don't eat dogs or cats.

The recipe isn't meant to be taken literally. I think it would work just as well if you substituted fillet of baby seal.

Rob

I guess sometimes I take things too seriously.

Yeah, I'm like that with empeg audio quality threads

Rob

How about the old PETA (People Eating Tasy Animals) link?

You have to watch out with fillets, though. You really have to bread them with flour, egg wash and bread crumbs before browning them. If you pound them thin before breading, you can even stuff them with rolled ham and swiss cheese (like a cordon bleux) or with butter and parsley (kiev).

I saw a special a long time ago about I believe New Guinea. Over in that neck of the world, they routinely eat dogs. One of the scenes was a dog butcher who had these caged dogs he was feeding, etc. The strange thing was he had a pet dog. It has stuck in my mind all these years about seeing that dog run around with his master and I guess obeying his every command... or else.