While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
If it looks like a duck and quacks like a duck, it must be delicious - January 18 is Peking Duck Day, just in time for President Hu Jintao's trip to Washington.
In order to prepare the dish the classic Beijing way, an Imperial Peking duck must be force-fed and kept in a small cage to promote tender meat. At about six weeks old, the bird is killed, dressed and emptied of entrails. Air is pumped between the ducks’ skin and flesh and it is seasoned and hung up to dry before being roasted in a cylindrical clay oven.
If you’re actually lucky enough to find yourself in Beijing, head over to Da Dong’s or Peking Duck, Private Kitchen for a taste of the city's most famous dish.
What's on TV?
“Best Food Ever” - Planet Green, 11 a.m. ET
America’s juiciest BBQ finds are explored, from BBQ salmon to Texas beef ribs.
“Ultimate Cake Off” - TLC, 6 p.m. ET
Three cake decorators create massive wedding cakes.
“Bizarre Foods with Andrew Zimmern” - Travel Channel, 9 p.m. ET
Andrew searches for experiences and foods that go back to biblical times in Syria.
“Super Skinny Me” – BBC America, 10 p.m. ET
Two journalists attempt to slim down to a size zero using celebrity weight-loss methods.
“Food(ography)” - Cooking Channel, 10 p.m. ET
Everything you ever wanted to know about candy is uncovered (plus some Mars Bars take a trip to the deep-fryer).
How about a national Boiled Cow Groin Day?
It's not so much national, but it is usually a big celebration with much eating of cow testicles when cowboys castrate a herd of steers.
Haven't had it myself, but apparently it's really good.
"In order to prepare the dish the classic Beijing way, an Imperial Peking duck must be force-fed and kept in a small cage to promote tender meat. At about six weeks old, the bird is killed ... ." Followed by, "If you’re actually lucky enough to find yourself in Beijing, head over to Da Dong’s or Peking Duck, Private Kitchen for a taste of the city's most famous dish." So, to the writer of the article: you make no distinction between general food slaughter (which is awful enough) and the conditions you describe to prepare this dish - with some glee, I might add, about finding a location to consume it? I can't even formulate a writeable thought about your lack of decency.
Looks like EG was a little preemptive...
Do you know about the slaughter of vegetables? First they're forced into a dark,damp place, where they are forced to remain for weeks on end. When they finallly do manage to escape its confines they're ripped out of their homes, chopped into little bitty bits while still alive, sometimes to be consumed that way, and then finally killed when heated to extreme temperatures. Consider that next time you're eating your spinach lasagna.
"You see, Reverend Maynard, tomorrow is harvest day and to them it is the holocaust..."
Wow. I'm surprised the vegetarians haven't pounced on this thread.
Is it just me, or do those ducks look like scorpions?
"Save the neck for me Clark."
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