WELCOME TO THE CFZ BLOG NETWORK: COME AND JOIN THE FUN

Half a century ago, Belgian Zoologist Bernard Heuvelmans first codified cryptozoology in his book On the Track of Unknown Animals.

The Centre for Fortean Zoology (CFZ) are still on the track, and have been since 1992. But as if chasing unknown animals wasn't enough, we are involved in education, conservation, and good old-fashioned natural history! We already have three journals, the largest cryptozoological publishing house in the world, CFZtv, and the largest cryptozoological conference in the English-speaking world, but in January 2009 someone suggested that we started a daily online magazine! The CFZ bloggo is a collaborative effort by a coalition of members, friends, and supporters of the CFZ, and covers all the subjects with which we deal, with a smattering of music, high strangeness and surreal humour to make up the mix.

It is edited by CFZ Director Jon Downes, and subbed by the lovely Lizzy Bitakara'mire (formerly Clancy), scourge of improper syntax. The daily newsblog is edited by Corinna Downes, head administratrix of the CFZ, and the indexing is done by Lee Canty and Kathy Imbriani. There is regular news from the CFZ Mystery Cat study group, and regular fortean bird news from 'The Watcher of the Skies'. Regular bloggers include Dr Karl Shuker, Dale Drinnon, Richard Muirhead and Richard Freeman.The CFZ bloggo is updated daily, and there's nothing quite like it anywhere else. Come and join us...

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Saturday, October 13, 2012

INAPPROPRIATE CORNER: The Mathematics of Boneless Pork Rectums


Ever wonder what’s in those delicious dumplings? What gives them that special tang? The flavor [sic] that cannot quite be named? Wonder no further! For the secret has been revealed. Boneless pork rectums
And the secret is…boneless pork rectums, finely diced. All the hush-hush is over because, through carelessness, these boxes were allowed to be photographed just before they were hustled into a restaurant in Taiwan. But now that their presence has been revealed to the world, the silence surrounding dumpling recipes can be broken.
Take a careful look at the labels. Not only are these rectums boneless—all the best ones are—but they are inverted! Culinary insiders have long known that it is only in the cheapest dumplings that one finds non-inverted rectums.
This is almost certainly because inverting a rectum is a tedious, labor-intensive process, requiring specialized skills and arcane knowledge available to only a few. We can only imagine that the apprenticeship leading to a mastery of inversion is long and grueling.

Read on... 

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