If you remember my earlier posts about the Cannibal Cafe, You will know that contrary to popular belief it is NOT a dark website because you can find it on clear-net. A dark-web site means that you can only access it through TOR the onion router. However, a deepweb site is different because it can be on the clear-net but some parts are not accessible or not indexed. Thats is what this site is all about. If you want to know how I got this link from a user that contacted me and invited me to a deep-web site called “Donners’ Catering Party” Read the rest of this entry »
Archive for the ‘cannibalism’ Tag
Snuff Film: American Guinea Pig “Bouquet Of Guts And Gore”
The Guinea Pig film series is celebrated by fans of Extreme Cinema for its uncompromising gore and sadistic violence that reaches levels so rarely able to be seen in film.
Even though these films remain near and dear to the black hearts of us gore hounds, the fact is, that it’s been decades since the last film was released and at this point, the out-of-print DVDs are hard to even find.
Although prior to the limited DVD release in 2002 by German company Devil Pictures, North American fans of the series only knew the films as grainy bootlegs from multi-generation VHS tapes.
Link as been moved here so google wont block us for being too scary http://agoraroad.com/journey-dark-net-cannibal-cafe-screen-shots/
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Now that you read that disclaimer to save my ass, lets get right to it.
Now Choosing the best girls for your larder is a rather complicated matter. First you must decide what recipe the girl will be used for, then the choices can be narrowed. Then you must prepare the body based on the use to be made of the meat. Different recipes and different cooking methods determine the age, size, and preparation method.
I know most of you were told not to play with your food, but girlmeat is an exception to that rule. Before butchering, you should put her to good use. Sucking your cock is always great, but fucking her and then stuffing her cunt with your cum still inside her provides an interesting flavor addition to the stuffing mix.
Also a well used cunt will be more muscular and therefore more meaty.
The best girls are between 14 and 20 years of age, with proportionately developed bodies. They should be neither fat nor skinny, except in special cases.
Breast sizes should be moderate. Breasts that are too large or that have been lactating will have large milk duct glands and a fair amount of fatty tissue and will not be the best tasting.
Ideally breasts should be firm, with moderate sized nipples, and well rounded. Some people like puffy nipples if the girls is to be barbecued as these larger nipples can be sliced off early in the cooking process so that the girl can watch you eat her while she’s still alive. Although somewhat tough and fatty these nipples are tasty when eaten rare,
dripping with barbecue sauce.
The following recipes require the girls as indicated, although all girls can used for almost any recipe:
Recipe & Preferred Girl
Liver served rare or fried with onions Young – 14 to 16, not thin but not fat
Heart served rare or Young – 14 to 16, not thin but not fat sautéed in sauces about 5-10 lbs overweight maximum
Chopped Heart or Liver 18 -20 years old, athletic body
Read the rest of this entry »
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. Read the rest of this entry »