How Do You Say “Fuck You, Whale!” in Icelandic?
Hey, whales! Yeah, I’m talking to you, you fat floating pieces of blubber. Your carefree days of swimming around the oceans–freeloading the water we’ve decided to let you live in rent-free–are over.
Iceland announced last week that it would resume commercial whaling, ignoring a worldwide moratorium that came into effect in 1986. The announcement was condemned by conservation groups and many governments around the world, but praised by pro-whaling nations Norway and Japan.
Norway issued a statement: “Good for you, Iceland. Fuck those whales. I hate those intelligent ocean-dwelling mammal motherfuckers. I hope you kill a million of them.”
Norway then broke down crying and was escorted away by Japan, who explained that Norway’s father, a sperm whale, had molested the country as a child.
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on Monday, October 23rd, 2006 at 11:08 am and is filed under (not America), Animals, Death.
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October 25th, 2006 03:49
How true. Great post.
November 27th, 2006 18:12
Norway will stop hunting whales the day Americans stop waging war.
November 27th, 2006 18:18
America will stop waging war the day idiots stop leaving retarded comments on blogs.
November 27th, 2006 18:22
Idiots will stop leaving retarded comments on blogs the day that Kid Rock’s gonnorhea stops waging war on Pamela Anderson’s herpes.
Ergo, whales rejoice!
November 27th, 2006 19:18
..Then there is a slighty hope for world peace? :p
December 2nd, 2006 13:55
Joint of Whale Meat Steeped in Red Wine Marinade
6-8 portions:
1 1/4 kilos of whale meat
3 dl red wine
1 dl vegetable oil
3 ground cloves
1/2 teaspoonful of coarsly ground pepper
2 teaspoonfuls of salt
The Marinade
3/4 litres of juices from the meat Thickening (milk and flour) 4 dessert spoonfuls of sour cream (20% rømme) Sugar colouring Salt
It may be a good idea to bind the joint to help it keep in good shape. Place it in a small oven dish and pour the marinade over. Leave the joint there until the next day, turning it at regular intervals. Remove the joint from the dish, dry it well and rub it with salt. Cook the joint until it turns a pleasant brown colour all over, turn down the heat and add water to reach 2-3 cm up the side of the joint, approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it over and leave it for another 20 minutes. Measure enough of the juices to make enough marinade, about 3/4 litre. Add the thickening to the marinade, and then the sour cream to taste. Serve with boiled beans or other vegetables, and potatoes – boiled or fried in the pan.