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From lbunder@aol.com Mon Oct  2 09:36:47 PDT 1995
Article: 8332 of soc.culture.jewish
Path: nizkor.almanac.bc.ca!news.island.net!news.bctel.net!newsjunkie.ans.net!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: lbunder@aol.com (LBunder)
Newsgroups: soc.culture.jewish
Subject: More anti-semitic postings from pipeline.com user
Date: 2 Oct 1995 11:42:21 -0400
Organization: America Online, Inc. (1-800-827-6364)
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The following was posted to alt.personals.jewish.

How best to deal with scum like this?

Leslie




Subject: ReadPlease.
From: ra@usa.pipeline.com(PAUL NEHIB)
Date: 30 Sep 1995 23:30:29 GMT
Message-ID: <44kjul$ocj@news1.usa.pipeline.com>

 
 
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SIEG
HEIL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 
THIS IS WHAT HAPPENED AT AUSCHWITZ WHEN THEY SKINNED YOUR RAT ANCESTORS. 
                                          
                BUTCHERING THE HUMAN CARCASS FOR HUMAN CONSUMPTION  
 
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.  WEVE 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 CARVERS 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 A COW.  THE LARGE
CENTRAL

PELVIS AND THE 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 LBS. 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 AND INFECTIONS AND CHEMICAL IMBALANCES AND POISONOUS BAD

HABITS.  ALSO AS AN ANIMAL AGES THE MEAT LOOSES ITS TENDERNESS BECOMMING 
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 FIT HUMAN BEING IN APPARANTLY GOOD 
HEALTH.  A CERTAIN AMOUNT OF FAT IS DESIRABLE FOR MARBALING  TO ADD JUICY 
FLAVORFUL QUALITY TO THE MEAT,  WE PERSONALLY PREFER FIRM CAUCASION
FEMALES

IN THEIR EARLY 20'S.  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  AND A 
LARGE TABLE FOR A BUTCHERING BLOCK.  A CENTRAL OVERHEAD SUPPORT WILL NEED
TO 
BE CHOSEN 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 IN OPTIMAL
BUT

NOT ALWAYS AVAILABLE.  WHEN POSSIBLE MAKE SURE THE ANIMAL HAS NO FOOD  FOR
48 
HRS 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
SENSITIVITY.

 SHARP UNEXPECTED BLOWS TO THE HEAD ARE BEST AS TRANQUILIZERS NOT BEING 
RECOMMENDED AS THEY TAINT THE FLAVOR OF THE MEAT.  IF THIS IS NOT POSSIBLE

WITHOUT EXCITING THE ANIMAL AND CAUSING A STRUGGLE A SINGLE BULLET THROUGH

THE MIDDLE OF THE HEAD OR BACK OF THE SKULL WILL SUFFICE.   



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                                 Leslie Bunder can also be reached at:

                                   leslie.bunder@cityscape.co.uk

"The Journey Is The Reward" Steve Jobs, founder of Apple
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