Halloween may be the ideal opportunity to delve into the murky recesses of the human psyche, but before I get started, allow me to express my regrets to my actual roommate Ed and assure him that I won’t be turning him into a pie.
Despite the fact that cannibalism has a long history among our species, O. The physical, legal, and social demands it would place on a sane person in 2016 — not to mention the health risks! — are too great to be practical since we first swung down from the treetops. However, if you were really short on ideas for a menu for a Halloween dinner party, human flesh—which one well-known cannibal described as tasting like pork—might be a halfway respectable choice.
The hardest part, of course, would be acquiring the meat. Gourmet cannibalism is a messy business, as movies like Sweeney Todd and The Silence of the Lambs have shown, involving knives, chains, a lot of screaming, and suspicious looks. Of course, the purpose of the fuss is to guarantee the meat’s freshness. Similar to the farmer-butchers at your neighborhood Whole Foods, Hannibal Lecter and Fleet Street’s demon barber simply took it upon themselves to source their produce locally in their own bloody ways. Going hyperlocal and harvesting your own is the most responsible course of action if you intend to consume meat that may be a potential vector for some of the world’s most lethal diseases (more on that later).
However, not all cannibals throughout history have been as particular about the origin of their food, preferring to consume pre-killed meat in the form of a corpse instead. Todd or Lecter were less likely to get sick than the notoriously ravenous Donner party, who were allegedly forced to eat their dead peers when their journey to California went wrong in 1846. This is because already-dead bodies, whose disease-fighting defenses have already shut down, are essentially just warm-ish, lawless caverns for bacteria and viruses to spread.
In a recent episode of Scream Queens, that is essentially how Jamie Lee Curtis’ evil Dean Munsch became ill after contracting kuru disease, a human form of mad cow disease, while participating in a ritualistic corpse-eating in New Guinea, where funerary cannibalism is a widespread practice. Kuru disease only occurs in societies that consume their dead, and it kills by eating away at the brain, so it’s highly unlikely that either my roommate or your roommate has it. Additionally, considering pie fillings for a savory pie should be the last thing on your mind if you discovered a body on the floor of your living room.
The trickiest part of being a would-be cannibal is safely cooking her meat. That’s because human flesh cannot be served rare, unlike Kobe beef or a nice piece of Pacific salmon. The bacteria, viruses, and lethal proteins it carries are frequently heatproof, so even thorough cooking won’t ensure its safety. It shouldn’t even be served well-done. For instance, prions, which are specialized proteins that reside in the brain and which cannot be killed by high heat, acid, formalin, or UV light but can be activated by a combination of high heat and high pressure, spread the kuru disease that Dean Munsch of Scream Queens contracted. Using a pressure cooker or the trendy sous vide method is the closest you can get to simulating such a setting at home, but I should point out that neither of those methods will generate nearly enough heat or pressure to eradicate a large number of prions, so use them at your own risk.
There shouldn’t be much of a difference between cooking a pound of flesh and, say, a pound of poultry, sanitary concerns aside. The muscle in a human thigh is roughly equivalent to half a chicken breast combined with different cuts of beef, as Brit Lab host Greg Foot observed in an attempt to eat a strip of his own leg meat earlier this year. I won’t give you a recipe, but bear in mind that the chemical analysis of Greg Foot’s pan-seared leg indicated that it would taste like a hearty mélange of lamb and pork, so season accordingly and use a hearty crust.
The location of your Halloween dinner party is obviously the last thing you’ll want to think about. Different countries have different cannibal laws, and many of them are surprisingly lax. Although there are no federal laws specifically prohibiting the act of turning your roommate into a pie in America, the prohibitions against desecrating corpses and, uh, murder generally preclude the serving of that pie on a plate, at least legally.
So, to my roommate Ed: You can rest assured that I respect the legal system too much and am too afraid of food poisoning to try to turn you into a pie. To everyone else: You need to reconsider your life choices if you’ve read this far and are still genuinely interested.
Where To Get Your Human[sửa | sửa mã nguồn]
Fortunately, humans are very numerous and the value of a human life has never been lower; it is now difficult to walk down the street without coming across numerous potential meals for humans. People can become a more accessible source of food thanks to schools, colleges, orphanages, stores, and other institutions. First, a bush or a tree near a street would make for a good hiding spot. Grab them when you see one and drag or carry the meal to your car. Once inside, you should completely undress them to their underwear. then constrain them by tying them with heavy ropes. When you get home, untie them and have them remove their underwear so they are completely naked. It is acceptable to “play” with your food if you are feeling a little naughty. You can either bake the child for an hour in the oven or simply eat it raw since you’re going to eat it anyway. You could even eat it alive if you’re feeling particularly daring. Simply choose a location on their body, and bite (tying your meal down is advised, though) Give it a bath if you want it to taste better. You must bathe the child if you intend to consume it raw or alive in order to avoid getting sick, and the water must be extremely hot. Also, be sure to shave all the pubic hair off. After bathing it, you must dry off every part of its body. A child sandwich is made by having two people lay on top of each other naked, with whatever you want on them, and then eating both of them at the same time before you even begin to eat. It will taste great if you get a boy and a girl for your sandwich, but make sure they are close in age or the same!
However, it should be noted that hunting this animal is still prohibited in a number of states and in more conservative parts of Europe. In contrast, there are so many extra people living in Asia and Africa that local governments have launched campaigns to get rid of them. In China, it is illegal to have more than one human child, and in the Middle East, people have started blowing up as many people as they can to reduce the population. To “stabilize the population,” President Obama would happily give you a human in the United States due to the population explosion.
Human hunting can be very exciting. Humans will use their natural instincts to try to avoid being captured because they don’t want to just become dinner. Many people will try to launch a counterattack, turning the hunter into the prey. For a small fee or a few grams of their preferred drug, the average drug-addicted bum will gladly off someone for you if you’re not a big game hunter and don’t enjoy the thrill of bringing down your kill. Or use some heavy sedatives. Bullies and pricks are also excellent sources of human flesh, but the final product is typically so battered that it is only suitable for stew meat or ground meat. Finally, there is always a plentiful supply of new human fetuses available due to the lax morals of today’s youth and the freedom to purchase abortions; look in the back of your local Planned Parenthood office as they are always in stock with new ones. Also, prostitutes and young high school dropouts taste spicy. Although their bodies also contribute to their consumption, their attitude has something to do with it. By the year 2018, it’s predicted that all young dropouts and prostitutes will have been or be eaten.
Or you could go to a dark, desolate forest, hide among the underbrush with some rope, sedative, scissors, and a gurney, then wait for a 13-year-old to approach before leaping out and attacking them. When you do, sedate them, tie them up with the ropes, you must use the scissors, you must remove all clothing except the underwear and you can’t pull them off if the child is tied up, can you? Then you roll them onto the gurney and wheel them as quickly as you can while still remaining covert to the large white van waiting outside the forest. Drive to the preparation area after loading the gurney into the back.
Projectile weapons are preferred if you intend to hunt down a very strong human to eat. You can direct your projectiles at any of the “extremities” The head is the preferred location because it can be used to instantly kill a person. If you heed this advice and manage to defeat a wrestler, you are in for a real feast. If you want to see strong, muscular people, try hanging out in front of a sports facility. The meat there will taste better because the people playing there will be more muscular than average. They will also be less likely than average to go on to do something significant in life, such as discover the meaning of life or develop a treatment for cancer, so you can indulge in a jock steak without worrying about spoiling a significant occasion.
MIT hunting can be even more exciting. Hunting MITs is possible and less difficult than “fully working” human hunting. This is because the MIT cannot produce sugar, so they must stop every 20 minutes to administer injections. The easiest way to identify an MIT is by the path of failure and devastation they leave in their wake. Please be aware that MIT’s only line of defense is WEEE itself, and we sincerely hope that the hunter feels sympathetic and passes them by.
The final option is to locate a feedee who is willing to participate and, let’s say, be more fully filled out. Her clothes should not fit: Her breasts should be pushing out of her bra, and you might get a look at her nipples. Once they reach that magical number (around 200 pounds for most women, although you can fatten them further), just drug away and you’ve got a ready meal without having to participate in kidnapping, no hassle, no fuss, just delicately prepared and rounded feast! Her belly ought to make her hem her shirt above her belly button. Her belly button should be several inches deep. Her thighs should be squeezing together and her pants should be torn, leaving only the underwear that her butt has twisted into a thong. Her vajayjay should be nice and plump also. If you’re unsure of her size, give her a squeeze to determine where she is the heaviest. Laying her out in a room or on her back will allow you to easily access every part of her body.
It’s time to get your human ready for cooking after you’ve made your choice. Unfortunately, most contemporary stores still don’t sell humans, so you’ll have to butcher and clean the carcass yourself. If you’re not familiar with butchering your own meat, you might want to consider hiring a butcher shop nearby to do it for you. There are plenty of excellent reference books, including Grey’s Anatomy, to aid you if you are willing to complete the task yourself. It is typically best to catch yourself a fat human as a beginner so that you can practice the different carving techniques on their numerous rolls of fat. You get more practice and a bigger meal- that way!!.
Although some organ meat is quite good, the majority of human organs are simply too vile to be eaten safely. The most popular organ meat is the brain, closely followed by kidneys. Avoid eating the liver at all costs because it contains deadly toxins because people tend to abuse their livers.
The average person will produce a significant amount of meat, of various types and qualities, like other large animals. Typical cuts are bicep steaks, rump ro,asts and thigh hams. When coated in a tasty buffalo wing coating and baked, fingers are excellent when served as ribs on the barbecue. Even though they are less healthy but much sweeter than fingers, toes can be a delectable treat. Due to the toxic paint that they apply to their toes, females may be a less likely dish to take when it comes to toes, but if you see one wearing flip-flops without this paint, feel free to eat them.
Your neighborhood school is the best place to find some delectable hams. Boys and girls between the ages of 10 and 12 have perfectly sized thighs that make great meals. Simply add spices and sugar and voila. Calves also make good drumsticks. Breaded, fried, oiled, buttered, and plane taste phenomenal. Males typically possess chewy calves that can be tough. But look for girls for meat that is softer, sweeter, and occasionally more juicy. Athletes tend to have more leg meat thus more food. Soccer players, cheerleaders, gymnasts, runners, etc. all have perfect leg meat.
This is a step-by-step tutorial on how to turn the human body’s complete figure into usable, premium meat cuts. There are different approaches to the practice, as there are in any field, so you might want to think of this as a set of recommendations rather than strict guidelines. You’ll notice that the process of reducing the larger or “commercial” cuts to smaller, more specific or “retail” cuts will only be briefly mentioned and not be the main focus. Additionally, using human fat and viscera is generally discouraged and only permitted by the most adventurous chefs. We leave it up to you to make these decisions from a nearly infinite variety of options, recipes, and serving recommendations. These rules are straightforward and practical, but we acknowledge that there is always room for improvement, so we welcome your suggestions.
Before beginning the main task, it is important to note that rendering the entire human carcass takes a significant amount of time, energy, and space. The following is a simple substitute if the consumer does not want to go through the hassle of processing and storing the majority of the entire animal Simply cut through one or both legs a few inches above the knee and directly below the groin. These portions can then be deboned for a roast, cut into fillets, or round steaks of the carver’s preferred thickness after being skinned. Thus, meat for multiple meals can be easily obtained without the hassle of gutting and complicated preparation of the whole animal.
The human being is not typically considered to be a staple food source; it has also been referred to throughout culinary history as “long pig” and “hairless goat” in the case of younger specimens. The anatomy and skeleton of the animal reveal that it was not bred or raised for its meat, so it will not produce nearly as much flesh as a pig or a cow (for instance, an average 1000-pound steer yields 432 pounds of marketable beef). Perfect cuts are also made difficult by the broad shoulder blades and large central pelvis. However, there are benefits to this, especially since a typical specimen will weigh between 100 and 200 pounds and be manageable by one person with enough leverage.
Here the caution in choosing your meal must be mentioned. It is EXTREMELY IMPORTANT to keep in mind that animals raised for slaughter are kept in closely regulated settings with their diet and health being carefully monitored. Humans are not. Thus, not only does each person’s meat have a different quality, but people are also susceptible to a wide variety of illnesses, infections, chemical imbalances, and poisonous bad habits, all of which typically worsen with advancing age. Additionally, meat loses tenderness and becomes tough and stringy as an animal ages. Farm animals are never permitted to live for more than 30 years. The most common slaughter age is between six and thirteen months. You’ll need a physically fit, young-but-mature person who appears to be in good health. To give the meat a juicy, flavorful quality known as “marbling,” a specific amount of fat is preferred. We prefer firm Caucasian females in their early twenties. These are “ripe”. But tastes vary, and it is a very large herd.
The butcher will require a fair amount of workspace (an interior location is advised), as well as a sizable table for a butcher’s block. It will be necessary to select or install a central overhead support in advance to hang the carcass from it. There should be easy access to large containers or barrels for blood and waste trimmings, as well as a nearby water source. A cleaver or hatchet, a hacksaw, and clean, sharp short and long bladed knives can handle the majority of the work.
Body Preparation: Acquiring your subject is up to you. For best results and health, freshness is imperative. Although a live human in captivity is ideal, it is not always possible. Whenever possible, make sure the animal has plenty of water but no food for 48 hours. This fasting aids in clearing the system of toxins and bodily wastes that have built up, as well as making bleeding and cleaning easier. The specimen will then be stunned into insensitivity under ideal circumstances. Trance-inducing drugs are not advised because they might ruin the meat’s flavor; instead, sharp, unexpected blows to the head work best. If this cannot be done without rousing the animal and igniting a struggle (which will cause the body to secrete more blood and hormones like adrenaline), one shot through the middle of the forehead or the back of the skull will be sufficient.
When the animal is unconscious or dead, it is prepared for hanging. Prior to raising your hands or feet, keep your head down. This is called the “Gein configuration”. Simple rope loops can be tied around the hands and feet before being fastened to an overhead beam or crossbar. Alternately, a meat-hook can be inserted into each ankle for hanging support by making a cut behind the Achilles tendon. The arms should be roughly parallel to the legs and the legs should be spread out so that the feet are outside the shoulders. The arms are kept out of the way and in a position that is ready for removal while still allowing access to the pelvis. The feet should be slightly higher than the butcher’s head for the most comfortable working position.
Bleeding: Place a large open vessel beneath the animals head. Start at one jaw corner and make a deep “ear-to-ear” cut across the neck and larynx to the other side using a long-bladed knife. The main blood vessels that carry blood from the heart to the head, face, and brain will be severed, including the internal and external carotid arteries. This will quickly kill the animal if it is not already dead, allowing the blood to drain in any case. The blood stream should be manageable and able to be directed into a container after the initial rush. Massage the extremities down toward the trunk and “pumping” (compressing and releasing) the stomach can both help with drainage. A mature specimen will contain almost six liters of blood. This fluid is useless unless someone is holding it in reserve for immediate ritual use. When drunk, it acts as an emetic in the majority of people, and it must be noted that all blood is advised to be treated as potentially contaminated and disposed of in some way due to the ongoing threat of AIDS. Although it is unknown whether HIV-positive people’s cooked flesh is harmful, this is another factor to take into account when selecting a specimen—someone in the low-risk strata.
Beheading: Decapitation preparations can be initiated as soon as the bleeding subsides. From the jawline to the back of the skull, continue the cut to the throat around the entire neck. The head can be cleanly removed after the muscles and ligaments have been cut away by grasping it on either side and twisting it off, with the separation occurring where the spinal cord meets the skull. This serves as an example of how other bones or joints should be divided, with the meat typically being cut through first with a knife before the exposed bone is divided with a saw or cleaver. The value of preserving the skull as a trophy is contested for two main reasons. First, a human skull might make the new owner appear suspicious. Second, the large brain mass makes thorough cleaning challenging and difficult to remove without opening the skull. The brain is not good to eat. It might work to skin the head, remove the tongue, and eyes before putting it outside in a wire cage. The cage prevents larger scavengers like dogs and children from removing the flesh from the bones while allowing small scavengers like ants and maggots to do so. You can retrieve the skull after enough time has passed and boil it in diluted bleach solution to sterilize it and remove any remaining tissue.
Skinning: Wash the body’s remaining portions after removing the head. Since there isn’t a significant market for human hides, it is not necessary to take special care to remove the skin in a single piece, which makes the task much simpler. The skin is actually a large organ, and by flailing the carcass you expose the muscular structure as well as get rid of the hair and the tiny gross glands that produce sweat and oil. Use a short-bladed knife to prevent cutting into muscle and viscera. The skin is made up of two layers: an upper, drier layer and a lower, thicker tissue layer. Prior to skinning, score the surface with a light cut to confirm the depth and direction. The skinning pattern diagram shows a strip-style skinning technique that divides the surface into manageable sections. Lifting and peeling back the skin with one hand while bringing the knife in as flat to the skin as you can to cut away connective tissue will reflect the skin. The external genitals present only a small obstacle. Males can have their penis and scrotum pulled from their bodies and severed, while females can have their outer lips skinned along with the rest of their bodies. At this stage, it’s crucial to leave the anus alone, and a circle of skin should be left around it. The hands and feet don’t need to be skinned unless you plan to pickle them or use them in soup, as these parts aren’t worth the trouble. The skin may be discarded or used to make fried rinds. The strips should be boiled, the skin peeled off, then cut into smaller pieces and deep-fried in hot oil until puffy and crisp. Dust with garlic salt, paprika, and cayenne pepper.
Gutting: The entire evisceration of the carcass is the next significant step. Start by making a cut almost to the anus at the solar plexus, the area between the breastbone and the stomach. Avoid cutting into the intestines at all costs because doing so will contaminate the area with bacteria and possibly feces (if this does occur, thoroughly clean the area). Using the knife inside the abdominal wall with the blade facing you and moving slowly is a good way to prevent this.
Cut the “bung” or anus in half and secure it with twine. Additionally, by preventing the body from voiding any debris still in the bowel, this prevents contamination. With a saw, cut through the pubic bone, or “aitch”. Now that the lower body is completely exposed, you can start pulling the organ masses—the large and small intestines, kidneys, liver, and stomach—out and cutting them loose from the body’s back wall.
Cut through the diaphragm surrounding the inner surface of the carcass for the upper torso first. This is the muscular membrane that divides the lower abdominal cavity from the upper, or thoracic, cavity. Remove the breastbone by sawing through and separating it from the collarbone, then cutting down to the point on each side where it connects to the ribs. Depending on the ideas you have for cuts during the final stages, some people prefer to cut straight through the middle. The trachea and larynx may be removed by cutting into the throat and detaching the heart and lungs. Trim away any blood vessels or remaining connective tissue from the interior of the carcass once the inner organs have all been removed, and wash them out thoroughly.
Remove the Arms so that the actual butchering of the carcass can start. Remove the arm bone, or humerus, from the collar bone and shoulder blade by making a straight cut into the armpit. Take off the hand about an inch above the wrist. Due to the presence of two forearm bones, the muscle groups here are larger, and the majority of the meat is located between the elbow and shoulder. Another method of removing this portion is to first remove the limb, but leave the deltoid muscle from the upper arm close to the shoulder (while still keeping it attached to the trunk). As a result, there is less usable meat on the arm, but the shoulder strip can be larger when the shoulder blade is removed. Purely a matter of personal preference. The elbow joint should be cut into and separated, leaving the two halves of each arm ready to be served. Human flesh should always be properly cooked before eating. In many humans, the arm doesn’t have enough meat to be bothersome. But if you catch a meaty sports jock, his arms will be covered in meat, and his biceps alone will be enough to feed a crowd. The arm meat on wrestlers is a delicacy.
The carcass is now prepared to be split in half. A few people prefer to look straight down the spine from the buttocks to the neck. The muscle fiber covering the vertebrae at the tip of the ribs is now left. However, the meat in this dish is tightly wrapped around the bone, and we believe that boiling it for soup is the best use for it. So, by sawing down either side of the backbone from the tailbone on through, we prefer to completely remove the entire backbone.
Unless your preparation table or butcher block is very short, you can now quarter the carcass. This is insufficient, and you must quarter while hanging, slicing through the side at a point between the rib cage and pelvis that you choose. The style of cuts you are about to make will depend on how you serve the flesh, so it is time to start thinking about that now. The physical fitness of your specimens will also have a significant impact on these. Cut the feet off first, about three inches above the ankle. The leg is connected to the foot by thick bones. The side of meat should be divided into two additional main portions: the ribs and shoulder, and the half-pelvis and leg. Between is the “flank,” or belly, which, if thick enough, can be cut into fillets, steaks, or even bacon strips if you prefer. The flesh can also be rolled into wide, thin strips and cooked to make a roast. Trim the rib edges, choose whether to carve the flank steaks into the thighs and rump, and then proceed with the carving.
Cutting the Top Quarter: Although not actually 25% of the meat you will get, this is designated as one-fourth of the carcass divided into major portions You can cut the neck off, connect it to the shoulder, or “chuck” it. Removing the shoulder blade and collarbone is the first crucial step with this mass. The best and simplest method, in our experience, is to simply cut along the should’s outline, remove the meat on top, and then dislocate the large bone. The collar bone is excised by making an incision down its length, followed by cutting and prying. Before cutting the ribs, you may decide the breast qualifies as a “brisket” based on its level of development. Despite its appetizing appearance, the female breast is mostly made of glands and fatty tissue and is therefore rather inedible. Once more, the chest of a strong human will produce a lot of meat. The ribs are the choice cut of the quarter. This barbecue staple can be cut into sections with several ribs each and cooked that way, or the strip can be cut in half for shorter ribs. If the muscle mass is sufficient, you can even carve rib steaks.
Cutting the Lower Quarter: Because humans are upright animals, this is where the majority of the meat is. The muscle mass is largest in the legs and rump. Because the bulk is so large compared to other places, you can pretty much do anything with it. The buttock or rump and the upper leg, or thigh, are the main components. Our standard method of division involves chopping away the bony mass of the knee at intervals of two to three inches in either direction after cutting the leg off at the bottom of the buttock. However, since this is the best cut in its region, you might want to first completely remove the calf muscle from the back of the lower leg. Now that it has been prepared, the upper leg is especially eager to receive some gorgeous, thick round steaks. It will be necessary to carve the rump out of the pelvis in a piece that resembles a triangle. There won’t be much interference as you carve along the curve of the pelvis because the legs attach at the hip at a forward point on the body. The meat that is left over will be found on the thighs, just in front of the pelvis. s basically it. A typical freezer offers plenty of storage space, or you might even want to construct a straightforward outhouse-style smokehouse (complete with a stone fire pit in place of a shitter, just like an outhouse). There are many different ways to dispose of offal and other waste trimmings, including burial, feeding to animals, pureeing, and flushing. After being baked in an oven, bones will dry out, become brittle, and can be crushed.
Ingredients for the Bob Arsons White Devil Dinky-Dao Mothafucka Bobbacoo Sauce marinade, dip, and bloody leroy mix:
1 8 oz. can tomato sauce 1 6 oz. 3/4 cup beer (Killians Red is preferred), 3/4 cup fruit juice (citrus: orange, pineapple, or mango type), 2 tablespoons, and a can of tomato paste whiskey 1 tbsp. lemon juice 1 tbsp. worcestershire sauce 1 tbsp. vinegar (red wine garlic preferred) 3 cloves garlic. minced 3 jalapeno peppers, 1/4 large onion, and preferred 1/8 red and 1/8 white; 2 1/2 tsp. liquid smoke 2 tbsp. brown sugar 1 tbsp. molasses 1 1/2 tblsptbsp. 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. three dashes of cayenne pepper, three dashes of basil, three dashes of oregano, and three dashes of savory.
Cooking your human thoroughly is crucial because they frequently carry a variety of viruses and bacteria, particularly the swine flu virus. Only human flesh that has been cooked to an internal temperature of at least 160°F should be consumed. With that in mind, you can pretty much substitute humans in any of your existing beef or pork recipes, though it is more typical to use human meat in pork recipes due to its genetic similarity to pork. The best method for bringing out all of the natural flavors and improving the meat’s texture is usually slow cooking. Never overcook your human, as you never want to do with any meat. 15-20 minutes per pound is a general guideline for oven roasting a person, but cooking times vary depending on the recipe you’re using. Slurrrppp.
Picking The Right Human[sửa | sửa mã nguồn] Nothing is as
Picking the right person to eat, like a cantaloupe melon, can be difficult unless you know what you’re doing. Here are some suggestions for choosing the ideal food to eat. If you choose a fat prey, this book might help.
- Healthy is only a word. Keep in mind the old adage, “You are what you eat” Overeating Germans has been linked to antisemitic beliefs, while eating too much Swedish meat has been linked to the development of windmills and wooden shoes. The meat from overweight Australians is the most important item to be on the lookout for.
Every once in a while, we highlight a questionable Faux-To on WonderHowTo. For example, tested false by Mythbusters and others, the tennis ball car break-in method appears to be completely debunk (even though Russell Crow pulls it off in his latest film, “The Next Three Days“).
I shouldn’t post this because I can’t imagine eating people, but in Mexico, we still use the best recipe for human flesh (without humans). It’s called pozole, and it has been perfected since 1500. Nowadays, people typically choose chicken or pork, and no one ever considers going back to the ancient Aztec tradition of eating human flesh. At least now we are aware that Pozole is delicious with chicken, pork, or even armadillos.
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