0 Members and 1 Guest are viewing this topic.
I don't remember the movie, but it happens. The survivors in the snowy mountain ate the dead passangers' ass.
Quote from: tehsnipah on April 24, 2009, 02:12:13 pmI don't remember the movie, but it happens. The survivors in the snowy mountain ate the dead passangers' ass.yes, but thy did not killed them, thy were already dead from the crash, no?still, if i can't eat something, besides someone else, i'm eating him.
Sick, sick, sick. I'd never eat another human being..That's just disgusting.
How tastes men flesh? I bet it's not delicious...Consider all the junk we are eating, detergents which we are using, body butter which is rubbed...for sure it's not healthy.
Which part would you like sir, head, rib, arm, leg, dick and balls, or ass?
Bulls' testicles are eatable... I wonder what kind of nutrition there is in that part...
Quote from: tehsnipah on April 24, 2009, 05:22:41 pmBulls' testicles are eatable... I wonder what kind of nutrition there is in that part...afaik some indigenous old tribes in australia survive almost entirely on kangaroo testicles. So I'm sure there's some nutritional value there.
I don't really see the problem with eating dead people, I think it's kinda weird and I'd have trouble doing it, but it's just meat like other animals.
The problem I'm thinking is the blood. Since we eat the body, it could have some blood left. And if that blood unluckily enters your circulatory system and unluckily have a different blood cell type, then you could be in a bit of trouble.
Prior to 1931, New York Times reporter William Buehler Seabrook, allegedly in the interests of research, obtained from a hospital intern at the Sorbonne a chunk of human meat from the body of a healthy human killed by accident, and cooked and ate it. He reported that, "It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. The steak was slightly tougher than prime veal, a little stringy, but not too tough or stringy to be agreably edible. The roast, from which I cut and ate a central slice, was tender, and in color, texture, smell as well as taste, strengthened my certainty that of all the meats we habitually know, veal is the one meat to which this meat is accurately comparable."