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Titolo: chiesa dell eutanasia

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The One Commandment:
"Thou shalt not procreate"
The Four Pillars:
suicide · abortion
cannibalism · sodomy
Human Population:  
SAVE THE PLANET
KILL YOURSELF
 
 
 
 
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Butchering the Human Carcass for Human Consumption
by Bob Arson
This is a step-by-step guide on how to break down the human body from
the full figure into serviceable choice cuts of meat. As in any field,
there are a number of methods to the practice, and you may wish to view
this as a set of suggestions rather than concrete rules. You will notice
that the carving of the larger or "commercial" cuts down into smaller
specific or "retail" cuts will be only mentioned in passing, and not
concentrated upon. Also, the use of human fat and viscera is generally
avoided, and left only to the most experimental chef. These choices,
along with recipes and serving suggestions, are nearly infinite in
variety, and we leave them to you. We've found these guidelines to be
simple and functional, but recognize that there is always room for
improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete
rendering of the human carcass requires a fairly large amount of time,
effort, and space. If the consumer does not wish to go through the
ordeal of processing and storing the bulk of the entire animal, an easy
alternative is as follows. Simply saw through one or both legs at the
points directly below the groin and a few inches above the knee. Once
skinned, these portions may then be cut into round steaks of the
carver's preferred thickness, cut into fillets, deboned for a roast,
etc. Meat for several meals is thus readily obtained without the need
for gutting and the complexities of preparing the entire form.
The human being (also referred to throughout culinary history as "long
pig" and "hairless goat" in the case of younger specimens) is not
generally thought of as a staple food source. Observing the anatomy and
skeleton, one can see that the animal is neither built nor bred for its
meat, and as such will not provide nearly as much flesh as a pig or cow
(for example, an average 1000 pound steer breaks down to provide 432
pounds of saleable beef). The large central pelvis and broad shoulder
blades also interfere with achieving perfect cuts. There are advantages
to this however, especially due to the fact that the typical specimen
will weigh between 100-200 pounds, easily manipulated by one person with
sufficient leverage.
Here the caution in choosing your meal must be mentioned. It is VERY
IMPORTANT to remember that animals raised for slaughter are kept in
tightly controlled environments with their health and diet carefully
maintained. Humans are not. Thus not only is the meat of each person of
varying quality, but people are also subject to an enormous range of
diseases, infections, chemical imbalances, and poisonous bad habits, all
typically increasing with age. Also as an animal ages, the meat loses
its tenderness, becoming tough and stringy. No farm animal is ever
allowed to age for thirty years. Six to thirteen months old is a more
common slaughtering point. You will obviously want a youthful but mature
physically fit human in apparently good health. A certain amount of fat
is desirable as "marbling" to add a juicy, flavorful quality to the
meat. We personally prefer firm caucasian females in their early
twenties. These are "ripe". But tastes vary, and it is a very large
herd.
The butcher will need a fairly roomy space in which to work (an interior
location is suggested), and a large table for a butcher's block. A
central overhead support will need to be chosen or installed ahead of
time to hang the carcass from. Large tubs or barrels for blood and waste
trimmings should be convenient, and a water source close by. Most of the
work can be done with a few simple tools: sharp, clean short and long
bladed knives, a cleaver or hatchet, and a hacksaw.
Body Preparation: Acquiring your subject is up to you. For best results
and health, freshness is imperative. A living human in captivity is
optimal, but not always available. When possible make sure the animal
has no food for 48 hours, but plenty of water. This fasting helps flush
the system, purging stored toxins and bodily wastes, as well as making
bleeding and cleaning easier. Under ideal conditions, the specimen will
then be stunned into insensitivity. Sharp unexpected blows to the head
are best, tranquilizers not being recommended as they may taint the
flavor of the meat. If this is not possible without exciting the animal
and causing a struggle (which will pump a greater volume of blood and
secretions such as adrenaline throughout the body), a single bullet
through the middle of the forehead or back of the skull will suffice.
Hanging: Once the animal is unconscious or dead, it is ready to be
hoisted. Get the feet up first, then the hands, with the head down. This
is called the "Gein configuration". Simple loops of rope may be tied
around the hands and feet and then attached to a crossbar or overhead
beam. Or, by making a cut behind the Achilles tendon, a meathook may be
inserted into each ankle for hanging support. The legs should be spread
so that the feet are outside the shoulders, with the arms roughly
parallel to the legs. This provides access to the pelvis, and keeps the
arms out of the way in a ready position for removal. It's easiest to
work if the feet are slightly above the level of the butcher's head.
Bleeding: Place a large open vessel beneath the animal's head. With a
long-bladed knife, start at one corner of the jaw and make a deep
"ear-to-ear" cut through the neck and larynx to the opposite side. This
will sever the internal and external carotid arteries, the major blood
vessels carrying blood from the heart to the head, face, and brain. If
the animal is not yet dead, this will kill it quickly, and allow for the
blood to drain in any case. After the initial rush of blood, the stream
should be controllable and can be directed into a receptacle. Drainage
can be assisted by massaging the extremities down in the direction of
the trunk, and by compressing and releasing, "pumping", the stomach. A
mature specimen will contain almost six liters of blood. There is no use
for this fluid, unless some source is waiting to use it immediately for
ritual purposes. It acts as an emetic in most people if drunk, and it
must be mentioned here that because of the eternal possibility of AIDS
it is recommended that for safety's sake all blood should be considered
to be contaminated and disposed of in some fashion. It is not known
whether an HlV-infected human's flesh is dangerous even if cooked, but
this is another item to consider when choosing a specimen, someone in
the low-risk strata.
Beheading: When the bleeding slows, preparation for decapitation can be
started. Continue the cut to the throat around the entire neck, from the
jawline to the back of the skull. Once muscle and ligament have been
sliced away, the head can be cleanly removed by gripping it on either
side and twisting it off, separation occurring where the spinal cord
meets the skull. This is indicative of the method to be used for
dividing other bones or joints, in that the meat should generally be cut
through first with a knife, and the exposed bone then separated with a
saw or cleaver. The merits of keeping the skull as a trophy are
debatable for two principal reasons. First, a human skull may call
suspicious attention to the new owner. Secondly, thorough cleaning is
difficult due to the large brain mass, which is hard to remove without
opening the skull. The brain is not good to eat. Removing the tongue and
eyes, skinning the head, and placing it outside in a wire cage may be
effective. The cage allows small scavengers such as ants and maggots to
cleanse the flesh from the bones, while preventing it being carried off
by larger scavengers, such as dogs and children. After a sufficient
period of time, you may retrieve the skull and boil it in a dilute
bleach solution to sterilize it and wash away any remaining tissue.
Skinning: After removing the head, wash the rest of the body down.
Because there is no major market for human hides, particular care in
removing the skin in a single piece is not necessary, and makes the task
much easier. The skin is in fact a large organ, and by flaying the
carcass you not only expose the muscular configuration, but also get rid
of the hair and the tiny distasteful glands which produce sweat and oil.
A short-bladed knife should be used to avoid slicing into muscle and
viscera. The skin is composed of two layers, an outer thinner one with a
thicker tissue layer below it. When skinning, first score the surface,
cutting lightly to be sure of depth and direction. The diagram of the
skinning pattern is an example of strip-style skinning, dividing the
surface into portions easy to handle. Reflect the skin by lifting up and
peeling back with one hand, while bringing the knife in as flat to the
skin as possible to cut away connective tissue. The external genitals
present only a small obstacle. In the male the penis and scrotum can be
pulled away from the body and severed, in the female the outer lips
skinned as the rest of the body. It is important to leave the anus
untouched at this point, and a circle of skin should be left around it.
You need not bother skinning the hands and feet, these portions not
being worth the effort unless you plan to pickle them or use them in
soup. The skin can be disposed of, or made into fried rinds. Boil the
strips and peel away the outer layer, then cut into smaller pieces and
deep-fat fry in boiling oil until puffy and crisp. Dust with garlic
salt, paprika and cayenne pepper.
Gutting: The next major step is complete evisceration of the carcass. To
begin, make a cut from the solar plexus, the point between the
breastbone and stomach, almost to the anus. Be very careful not to cut
into the intestines, as this will contaminate the surrounding area with
bacteria and possibly feces (if this does happen, cleanse thoroughly). A
good way to avoid this is to use the knife inside the abdominal wall,
blade facing toward you, and making cautious progress.
Make a cut around the anus, or "bung", and tie it off with twine. This
also prevents contamination, keeping the body from voiding any material
left in the bowel. With a saw, cut through the pubic bone, or "aitch".
The lower body is now completely open, and you can begin to pull the
organ masses (large and small intestines, kidneys, liver, stomach) out
and cut them away from the back wall of the body.
For the upper torso, first cut through the diaphragm around the inner
surface of the carcass. This is the muscular membrane which divides the
upper, or thoracic, and the lower abdominal cavities. Remove the
breastbone, cutting down to the point on each side where it connects to
the ribs, and then sawing through and detaching it from the collar bone.
Some prefer to cut straight through the middle, depending on the ideas
you have for cuts in the final stages. The heart and lungs may be
detached and the throat cut into to remove the larynx and trachea. Once
all of the inner organs have been removed, trim away any blood vessels
or remaining pieces of connective tissue from the interior of the
carcass, and wash out thoroughly.
Remove the Arms: Actual butchering of the carcass is now ready to begin.
Cut into the armpit straight to the shoulder, and remove the arm bone,
the humerus, from the collar bone and shoulder blade. Chop the hand off
an inch or so above the wrist. Most of the meat here is between elbow
and shoulder, as the muscle groups are larger here and due to the fact
that there are two bones in the forearm. Another way of cutting this
portion is to cut away the deltoid muscle from the upper arm near the
shoulder (but leaving it attached to the trunk) before removing the
limb. This decreases the percentage of useable meat on the arm, but
allows a larger shoulder strip when excising the shoulder blade. Purely
a matter of personal preference. Cut into and break apart the joint of
the elbow, and the two halves of each arm are now ready for carving
servings from. Human flesh should always be properly cooked before
eating.
Halving the Carcass: The main body is now ready to be split. Some like
to saw straight through the spine from buttocks to neck. This leaves the
muscle fiber encasing the vertebrae on the end of the ribs. The meat
here however is tightly wrapped about the bone, and we find it more
suitable (if used at all) when boiled for soup. Thus, our preferred
method is to completely remove the entire backbone by cutting and then
sawing down either side from the tailbone on through.
Quartering the Carcass: The halves may now be taken down, unless your
preparation table or butcher block is very short. This is inadequate,
and you will have to quarter while hanging, slicing through the side at
a point of your choosing between rib cage and pelvis. Now is also the
time to begin thinking about how you would like to serve the flesh, as
this will determine the style of cuts you are about to make. These will
also be greatly affected by the muscular configuration (physical
fitness) of your specimen. First, chop the feet off at a point about
three inches up from the ankle. The bones are very thick where the leg
connects to the foot. You will want to divide the side of meat into two
further principal portions: the ribs and shoulder, and the half-pelvis
and leg. In between is the "flank" or belly, which may be used for
fillets or steaks, if thick enough, or even bacon strips if you wish to
cut this thinly. Thin and wide strips of flesh may also be rolled, and
cooked to serve as a roast. Trim away along the edge of the ribs, and
then decide whether you will cut steaks from the flank into the thighs
and rump, and carve accordingly.
Cutting the Top Quarter: Although not actually 25% of the meat you will
get, this is designated as one-fourth of the carcass as divided into
major portions. You may trim away the neck, or leave it to be connected
with the shoulder, or "chuck". The first major step with this mass is to
remove the shoulder blade and the collar bone. The best and easiest way
we have found is to just cut along the outline of the shoulder blade,
removing the meat on top and then dislocating the large bone. To excise
the collar bone make an incision along its length and then cut and pry
it away. Depending upon the development of the breast, you may decide it
qualifies as a "brisket" and remove it before cutting the ribs. In the
female the breast is composed largely of glands and fatty tissue, and
despite its appetizing appearance is rather inedible. The ribs are the
choice cut of the quarter. An perennial favorite for barbecuing, you may
divide into sections of several ribs each and cook them as is, divide
the strip in half for shorter ribs, or even carve rib steaks if the
muscle mass is sufficient.
Cutting the Lower Quarter: This is where most of the meat is, humans
being upright animals. The muscle mass is largest in the legs and rump.
The bulk is so comparatively large here that you can do just about
anything with it. The main pieces are the buttock or rump and the upper
leg, the thigh. Our typical division is to cut the leg off at the bottom
of the buttock, then chop away the bony mass of the knee, at places two
to three inches away in either direction. Before doing this, however,
you may want to remove the whole calf muscle from the back of the lower
leg, as this is the best cut in its area. The upper leg is now ready for
anything, most especially some beautiful, thick round steaks. The rump
will have to be carved from the pelvis in a rather triangular piece. The
legs attach at the hip at a forward point on the body, so there will be
little interference as you carve along the curve of the pelvis.
Remaining meat will be on the thighs in front of the pelvis.
And that's basically it. An average freezer provides plenty of storage
space, or you may even wish to build a simple old-fashioned smokehouse
(just like an outhouse, with a stone firepit instead of a shitter).
Offal and other waste trimmings can be disposed of in a number of ways,
burial, animal feed, and puree and flush being just a few. Bones will
dry and become brittle after being baked an oven, and can be pulverized.
Bob Arson's White Devil Dinky-Dao Mothafucka Bobbacoo Sauce
Marinade/Baste/Dip/Bloody Leroy Mix
Ingredients: 
1 8 oz. can tomato sauce 
1 6 oz. can tomato paste 
1 cup black coffee 
3/4 cup beer (Killian's Red preferred) 
3/4 cup fruit juice (citrus: orange/pineapple/mango type) 
2 tblsp. whiskey 
1 tblsp. lemon juice 
1 tblsp. worcestershire sauce 
1 tblsp. vinegar (red wine garlic preferred) 
3 cloves garlic. minced 
3 jalepeno peppers, minced 
1/4 large onion, minced 1/8 red, 1/8 white preferred) 
2 1/2 tsp. liquid smoke 
2 tblsp. brown sugar 
1 tblsp. molasses 
1 1/2 tblsp. crushed red pepper 
1 cube beef bouillon 
1 1/2 tsp. salt 
1 1/2 tsp ground black pepper 
1 1/2 tsp. paprika 
1 1/2 tsp. cayenne pepper 
3 dashes basil 
3 dashes oregano 
3 dashes savory 
ashes of one fine thin joint 
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5. Do I have to kill myself?
Of course you don't have to kill yourself! If you really want to,
though, wait until after you've joined the Church. That way, you
automatically become a saint, without any additional paperwork. Don't
forget to leave a note thanking and/or blaming the Church, and feel
free to will us your estate, if you have one. 
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 segnalo che 
www.eutanasychurch.com
 diffonde il cannibalismo.
e cosa ci azzecca con questo ng?
-- 
Ciao, Dmitry 

 wrote in message
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è un abuso, cioè è una cosa che va perseguita.
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 è un abuso, cioè è una cosa che va perseguita.
Un sito con contenuti idioti non è net-abuse.
Se ritieni che ci possa essere una qualche violazione della Legge 
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 è un abuso, cioè è una cosa che va perseguita
no
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Ciao, Dmitry 

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http://www.romanesco.it/manuale.shtml
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Anvedi, aho! Mica ce 'o sapevo, che c'era 'sto sito.
E mo ce do' 'n'occhiata, ce do'.
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Ciao,
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 Anvedi, aho! Mica ce 'o sapevo, che c'era 'sto sito.
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 -->manuale di conversazione metropolitana, ecc.
Bye, G.

 Bye, G.
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