On killing my own food. Oh, and Twitter.

I like to think that I have no problem killing fish. But I've never snapped the head off of a live fish. Or clubbed one. Hmm. What's the best way to kill a live fish? When we'd go fishing, we'd let them suffocate, sitting in a bucket while we caught our quota. After a few hours of fishing and a few hours driving from Monterey to San Jose, everything was usually dead. Passive killing. The gutting was no problem.

I'm not so sure about killing something bigger and furrier, like a cow or a pig, but I think the gutting part would be okay if I had someone to walk me through it. I'd probably have issues raising a cute baby something and then slaughtering it myself, but I doubt that'll be an issue, unless I go farm-hippie, or the world goes to crap or something like that.

I tell you all this because contradictorily, the thought of steaming lobsters or clams alive weirds me out. I was reading an article about how to debeard a mussel (you pull on the beard and the mussel pulls back?), and that's creepy. Like hacking off an octopus leg. And I know, bivalves don't have brains, or if they do, they have wee tiny brains that would never be able to express pain like a delicious, gasping fishy; I just don't like the idea of interactive gutting.

In other news, the rest of the world is all about Twitter and twittering (140 character blogging), and while I kind of want to try the hep new thing (well, it's not that new), I rarely post as it is. But you might see a twitter mini-blog some day, because I often think of you guys--I just don't want to hammer out a good entry all the time. We'll see. What do you think? Will a steady stream of short blurbs replace the occasional long entry? Or will the twitters supplement the longer posts? Would you want to see some short thoughts? Do any of you twitter? Also, do any of you use RSS?