please we looking for beef and rice as sole agent in GHANA WEST AFRICA.We need about 10,000 kilos a week for the beef only.then the rice 5000 bages in a week .At the moment we are looking forward to hear from any companies.

Yes, Libby, I have seen the kinds of 'tumbler deep fryers' you mentioned. Often cows are fried whole in them. Even if you use a heavily deseased cow, such as one kept alive on a life support after it's brain has died due to salmonella food poisoning (the stink in such cases can be quite overpowering as the animal often continues to rot from within despite its heart continuing to beat) you can still get quite a satisfying result from frying such an animal.

HELL

Update, everyone! I was at an agricultural fair yesterday, and I saw SEVEN tumbler deep fryers ALL in operation. They were the most heavy duty fryers I've ever seen. One of them was tumble-frying six lambs in it. The batter on those lambs was made extra thick and hard because they left the wool on 'em. This allowed the batter to really sink in and become hard as hell. I sensed that the meat inside the bodies of those lambs had to be bloody TOUGH.

Hello, I am intrigued by all sorts of broilers. Do you have any broiled manure available? I like to put manure on my field. It makes the earth extra rich and nutritios. By the way, has anyone ever seen this show called 'Agrinews' on channel 10 in London? It has a fat man on it and it comes on after the cartoons.

I observe broilers closely. I know that juice comes from the living meat of living cows as they are broiled. They live for months in the broilers. This is fascilitated by two phenomena. Firstly, the batter develops thickly and quickly, meaning that while, ofcourse most of the cow will be burned almost instantly, but after that, the batter provides insulation and not all of the meat is cooked. In most cases, the cow will not be killed by burning because of this. Secondly, cows have seven stomachs and they can survive by chewing their cud for months and months. Once all the cud's gone though, the cow is finished. Within seven months, all of the meat will be thoroughly cooked, and you should have a hard, dense layer of batter AT LEAST 9 feet thick. It is very hard batter. But, yes indeed, the tumbling action of the tumbler deep fryer will knock bits and chunks here and there.

Manure does not, I repeat does NOT necessarily indicated that broiled meat has been defecated by any means. It may be that the manure was indirectly transferred from some other, eg. CATTLE, or HORSE, or, while this may seem a little bit 'out there' or 'wild', maybe a pig. Pigs DO produce manure as readily as cattle do. The quality is of a different substance, however. Poo substance varies widely. Is it even a substance, to be generalized in this way? I may look into this angle and post my findings at some time. For now, I'll say that maybe a substance has to be classified by molecular structure, and that various samples of poo may vary widely in their molecular structures. Just going by the variety of smells you can get from different samples of poo, I'd suspect that this is the case. Manure.... I mean, even smelling different portions of a single poo dropping, you're bound to smell slightly different odors. Poo, as rich as it may be, is hardly what you could call homoginous. Well, anyways, I'll be back to post my further research and thoughts at some other time.

I'm seeing an animal being tumbled in a tumbler deep fryer right now. Its unbelievable. It's like 'My God'. It looks like the animal has become hard as hell. They tell me its been tumbling like this for at least 7 months now. I see a patch of what looks to be some very flaky batter along the side of the stomach, as an abbraision would appear after the tender flesh of one's belly was grazed by