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Cows that fart less methane would be a *huge* boon to global warming.

Actually they belch it.

No. Mammoth meat probably smells and tastes like limburger cheese.

University of Michigan paleontologist Daniel Fisher had a theory that early Americans of 10,000 years ago used frozen lakes as refrigerators to store mastodon and mammoth meat. He tested his theory when a friend's horse died of old age. Fisher dropped chunks of horse meat of up to 170 pounds below the ice in a nearby pond. He anchored some pieces to the bottom. Every week or so he cooked and chewed a piece of meat, and eventually swallowed each bite. The meat remained safe to eat well into the summer. The theory is that as the water warmed in the spring, lactobacilli (the bacteria found in yogurt & cheese) colonized the meat, rendering it inhospitable to other pathogens. So despite the smell and taste (similar to Limburger cheese), the meat remained safe to eat.
http://www.foodreference.com/html/f-mammoth-meat.html

I'm not sure how eating cows increases the methane they produces, or how land has to be cleared for grazing, cows live on land that is already grass. No point are all terrible.

Seriously - do a quick google search and you'll find out that all of your questions are quickly & easily answered.

Here's some links to get you started.

Cattle Methane

Cattle Landclearing

For christsakes, don't be so goddamn clueless when you're trying to poke fun at others...

Take a look, for example, at this picture of a Fiddler crab, or even this picture of a stone crab, and then scale the "computer-generated visualization" in the article to that claw to body size, and you'll estimate that the guy is, maybe, half a meter long.

I propose Liberty String-in-a-Can, as a throw-back to the term "Liberty Cabbage" and others used during WWI.

I propose Liberty String-in-a-Can, as a throw-back to the term "Liberty Cabbage" and others used during WWI.

I propose Liberty String-in-a-Can, as a throw-back to the term "Liberty Cabbage" and others used during WWI.

you can grow much more grain than meat on a piece of land.

In most cases, you are correct, and if I put your quote back in context of your comment, you are correct. However, there are still some circumstances where meat wins, such as on very steep hillsides, etc. where the animals are able to feed themselves through grazing on land unsuitable for growing grain.

I don't mean to be pedantic here. My point is really that there are alternatives to mass production that do make efficient use of the land, and if people made their buying choices based upon how the meat was raised, we could (potentially) have sustainable meat eating. Of course, this assumes that meat demand is reasonable and not influenced by any moronic fads like the Atkins diet.

While I'm wandering off topic here, has anybody else noticed that the Atkins diet has a strange resonance with the fad of the Salisbury steak?

Um. It is apparently claimed that celery is 94% water:

http://waltonfeed.com/self/h2ocont.html
http://www.foodreference.com/html/fwatercontent.ht ml

Throw in the bit where it also contains undigestable calories(fiber) and the fact that your body will heat the water, and it seems your explanation might be of a 'truth', not a 'fallacy'.

Soylent Industries has this under development.

Chop suey is not Chinese, and the dish does not exist in China. It is a Chinese American dish which originated in the mid to late 19th century, either with Chinese laborers working on the U.S. transcontinental railroad, or Chinese immigrants in San Francisco. Created to suit American tastes or simply utilizing available ingredients, the name is based on a Chinese (Cantonese) term for 'odds and ends' or 'miscellany'.

Chop suey consists of small pieces of meat, chicken or shrimp stir-fried with celery, onions, bean sprouts, water chestnuts, mushrooms and/or other vegetables, and served over rice, usually with soy sauce.