Eating Sheep
Do you eat lamb/mutton?
today I found out that one of my friends finds it hard to believe people eat sheep. In the UK, it's a very popular meat -lamb more so than mutton, but both are pretty common -especially in indian cuisine.
Here no mutton and the lamb is really expensive. The countryside is dotted with zillions of cattle, but very few sheep. In the UK, you're far more likely to see sheep than beef-to-be.
Where do you live and how highly does sheep feature in your diet (your kitchen, not bedroom diet....)
Not at all in my kitchen... I've had it a couple times at restaurants... eh.
I frequently drive past 2 different farms that have sheep, but I think they are just decorative. And actually you don't see a lot of beef-to-be around here, mostly just dairy cows.
Rarely, because of the expense and difficulty in finding it. But I've had it at a few restaurants. I tried actually cooking ground lamb myself once, but I was basing it off of my experience with (fattier) ground beef so it came out overdone.
Lamb Noodle Skillet (from the Betty Crocker Cookbook) used to be a staple since the kids actually LIKED it. (Not so much anymore that Mrs. Dallas is flirting with vegetarianism anyway.)
Roast leg of lamb at our house for Easter -- and only Easter because of the expense. Absolutely delicious.
Nowadays most of my lamb servings come shaved as in Mongolian Barbeque -- which probably doesn't have much to actually do with Mongolia, Outer or Inner. You pick out Chinese-y vegetables in profusion, cabbage and bean sprouts at least, one of five or six choices of meat shaved thin and quick cooked, peanuts (an essential) and a mixture of various sauces from soy sauce to minced garlic and Sriracha red pepper stuff, all cooked on a big flat griddle. The classic griddle is round, rather evocative of some nomad warrior's shield, and the cooking is timed by the cook walking entirely around the griddle step by step manipulating the food with a slender piece of wood shaped like a sword, but rectangular diner-type griddles do it too. Served up with a bowl of Oriental rice, so you have your classic Far Eastern rice'n'things dinner.
We insist on saying "lamb" but it's not so juvenile as all that. It's really, I'm told, more like "junior mutton."
Yup, I will eat just about anything.
Your friend's never seen tough country, Monster? Sheep-eating goes on oftenest in places that can't support cattle but have a major wool industry -- tell him about haggis sometime. The environs of Ann Arbor just ain't like that. A bit surprising, as you'd think Michigan winters would promote serious wool-growing on any sheep out in one.
People in australia eat a lot of lamb. We have it at our place regularly. At least once a week. We don't discriminate against any sort of meat at our house.
When I was kid, lamb was the cheapest meat. You could buy a side of lamb for about $2/kg which is about a dollar a pound.
It's most expensive now, but still about on par with beef. I'm hoping it'll drop in price again some time in my lifetime, because I think it's a very tender and tasty meal if it's cooked properly.
UG - we used to go to a Mongolian Wok Bar regularly. I respectfully disagree about the peanuts :)
How funny, to hear people talk about a staple meat in our country as a delicacy. It would never have occurred to me. I may have to splurge on some halal lamb (cheaper than non-halal during Ramadan) and have lamb Jalfreizi this week. And I'll savour it knowing it's not cheap everywhere.
Roast Lamb most weeks at my parents.
We have Greek Wraps every couple of weeks. Which is lamb in the skillet with herbs, garlic and onion then once cooked, wrapped in pita bread with cucumber yoghurt, lettuce, tomato and cheese.
Lamb curries are a regular thing in winter....Indian based.
You cant beat lamb chops on the bbq or a herb crusted rack of lamb.
Lamb is a staple in my family. Used to eat a lot more mutton (in curries) but that's harder to get these days. Mutton used to be the cheaper option *chuckles* nowadays it's practically a delicacy, because it's the most authenic meat for many curries, yet is hard to come by.
.
I like lamb.
I don't eat it at home because it's not cheap and there isn't much selection in the stores. I wouldn't know how to cook it anyway and wouldn't feel so up to experimenting because a failure would be expensive.
But I often eat it at restaurants.
Lamb is easy to cook. Slow roast a leg of lamb with sprigs of Rosemary mmmmm. Or grill lamb chops til the fat goes crispy and serve with mint sauce...mmmmm.
For curries, brown the onions, then just dice up some lamb, brown it like you would stewing steak and then add the spices/curry paste, give it another few minutes and then add water/stock and simmer for about 40 minutes. Throw in a tin of tomatoes about half way through and add yoghurt at the end. Lovely.
Your friend's never seen tough country, Monster? Sheep-eating goes on oftenest in places that can't support cattle but have a major wool industry -- tell him about haggis sometime. The environs of Ann Arbor just ain't like that. A bit surprising, as you'd think Michigan winters would promote serious wool-growing on any sheep out in one.
She's not overly-well travelled, no. But still a nice person, living where her family and her husband's family have lived for generations. If it weren't for a retired relative and hence free holidays in Florida, they'd probably never have left the state. Ever. And that's fine if it makes you comfortable. And now she knows that not only do people eat lamb, they love it too.
But we are well travelled and rarely see flocks of sheep here, but beef and dairy cattle galore.
If you ask a British school child to draw a field/farm. They'll most likey draw sheep. (Of course, they're fun and easy to draw too -little clouds with legs and smiles.)
Growing up we had it a couple times a year. Always with mint jelly.:yum:
Growing up we had it a couple times a year. Always with mint jelly.:yum:
yeah, but did you ever eat lamb?
We have lamb about once every two weeks. We would have it more often, if it were cheaper. But I've developed some good reasonably fast techniques for lamb shoulder chops that may increase our lamb-frequency...
This is a good thread to dig out this old pic again. I think some have seen it before.
I like fresh lamb.
My favorite lamb is at an Indian place in Houston called Nirvana, with apricot. Although a good kebab is a close second.
I have, at times, believed lamb to be the tastiest meat of all. But I've never cooked it, don't know how. Don't know where to buy it.
I totally forgot, we eat lamb all the time in gyros at our local Greek place. I didn't think about it because it's the only meat option available there, so you don't order "lamb," you just order a "gyro" or a "dinner plate" or whatever.
She's not overly-well travelled, no. But still a nice person, living where her family and her husband's family have lived for generations. If it weren't for a retired relative and hence free holidays in Florida, they'd probably never have left the state. Ever. And that's fine if it makes you comfortable. And now she knows that not only do people eat lamb, they love it too.
I'm not trying to be insulting... but what was her basis for disbelieving this? Are there other things they don't do where she lives, but they've read about or seen on TVs or movies, that she's skeptical of?
She didn't disbelive it, just found it hard to believe, I suspect because they're cute and fluffy. You really have to look to find it in the supermarkets here, so no in-your-face evidence.
Plenty of people don't really believe Brits eat kidneys, liver and the like on a regular basis. When I was a kid I assumed it was an old wives' tale that the French ate horses, frogs and snails......
It's as easy to assume things that seem unlikely are old wives tales as it it to believe things that used to be true still are, especially when they happen in a different part of the world/don't happen in your part of the world.
Greek shish-kabob. Mmmm. If anyone's interested, I'll post the recipe.
Huh, here I thought lamb chops could be found in any grocery store. I've only cooked lamb chops myself, but it seems like lamb is available everywhere around here, in all kinds of cuisines.
But I haven't had mutton since I was a kid, when my grandfather would butcher a sheep for special occasions.
Greek shish-kabob. Mmmm. If anyone's interested, I'll post the recipe.
We have these with a BBQ quite often. in ours we have really only three main ingredients. cubed lamb, haloumi cheese and sundried (or semi sundried) tomatoes. Squeaze a bit of lemon over the top, sprinkle with freshly chopped parsely and a bit of salt and pepper.
Yummo! Everyone loves them.
Glatt.....that pic is soooooooo gross
Greek shish-kabob. Mmmm. If anyone's interested, I'll post the recipe.
We prefer doner kebabs :D
Yep, mint jelly -- okay, apple based with a strong flavoring of mint. Bottled mint sauce is now common, don't think it was back in my youth.
The first time I had Mongolian the peanuts were there, and for me it always lacks a little something without a scattering of peanuts. I reckon I'd accept Thai-style peanut butter sauce if the nuts weren't to hand.
Ducks, you're making me nostalgic for Turkish food -- that's all very middle-Eastern. Turks got lamb, and lots of it. Turks would probably like Mongolian.
Good ol' do(umlaut dots)ner kebab, peppery and tender, tasting of red chile and charcoal smoke. I've found I can faintly evoke pastirma with rashers of beef-bacon seasoned up with some minced garlic and a generous sprinkle of red pepper -- though I think it lacked the paprika note and probably some salt. Pastirma is more dried, concentrated, than beef-bacon.
I love Turkish food and its quite common locally UG.
Yes, it is, I remember a little Turkish liman in Perth WA. Generic-middle-eastern is more typical fare in this county. One of our favorites is a little Lebanese place we sometimes get to, though we have to climb the hills at the Conejo Grade to get at it.
We're better fixed for taquerias -- taco and burrito joints. Large Mexican population.
Lamb tacos? I never saw them while I was growing up, but it's not unheard of...
Way to hell'n'gone at the bottom of
this page is a technique for making Turkish and middle-eastern pastirma, after a good deal of technical stuff about how to dry meat successfully. There's also one for biltong, if you've ever been on safari and Pemmican brand jerky just isn't doing it for you.
Exerpted:
Pastirma
(Turkey, Egypt, Armenia)
Pastirma is salted and dried beef from not too young animals. In some areas camel meat is also used. The meat is taken from the hindquarters and is cut into 50 to 60 cm long strips with a diameter of not more than 5 cm. The strips are rubbed and covered with salt and nitrate. The dosage of the nitrate in relation to the meat is 0.02 percent, that means 2 g of nitrate for 10 kg of meat. Several incisions are made in the meat to facilitate salt penetration.
The salted meat strips are arranged in piles about 1 m high and kept for one day at room temperature. They are turned over, salted again, and stored in piles for another day. Thereafter the meat strips are washed and air-dried for two to three days in summer and for 15 to 20 days in winter. After drying the strips are piled up again to a height of 30 cm and pressed with heavy weights (approx. 1 tonne) for 12 hours. After another drying period of two to three days the meat pieces are again pressed for 12 hours. Finally the meat is again air-dried for 5 to 10 days.
After the salting and drying process, the entire surface of the meat is covered with a layer (3 to 5 mm thick) of a paste called cemen, which consists of 35 percent freshly ground garlic, 20 percent helba (i.e. ground trefoil seed), 6 percent hot red paprika, 2 percent mustard, and 37 percent water. Helba is used as a binder of the paste; the other ingredients are spices, but garlic is the most important as it is antimycotic. The meat strips covered with cemen are stored in piles for one day, and thereafter are dried for 5 to 12 days in a room with good air ventilation, after which the pastirma is ready for sale. Thus, the production of pastirma requires several weeks. However, not much energy is required since most of the salting and drying is done at room temperature. The final product has an average water activity (aw) of 0.88 (see Chapter 5). The aw should not fall below 0.85 or the meat will be too dry. The salt content should range between 4.5 and 6.0 percent. The product is mould-free for months at ambient temperature even in summer. Pastirma thus has a better microbiological stability than biltong.
Being strongly pressed would account for the monolithic structure of the stuff that I remember seeing. I'd order up about a hundred grams, the butcher would put some in the slicer and slice me off a lot of thin slices, and I'd take this bundle to the restaurant much frequented by Americans because the proprietor spoke fluent English -- he liked Louis L'Amour novels. They'd fry it up with eggs.
Other recipes for the spice paste rubbed on the surface of the meat, c-with-cedilla
cemen pronounced cheh-men, give fenugreek instead of trefoil seed:
Çemen is composed of crushed classical fenugreek seeds, garlic and chilli pepper mixed to a paste with a little water.
Lamb isn't that popular for tacos... generally it's beef, chicken, pork as carnitas (minced, shredded, sometimes fried sometimes stewed) very occasionally maybe goat, but this is preferred stewed, and Baja-style shrimp tacos, with shredded cabbage.
Growing up, we spent a lot of time with the family of a man with whom my father worked. This guy's wife was American-born but her family was from somewhere in the Middle east... I've forgotten now. But we used to eat lamb-burgers at their house all the time. They'd cook them like regular hamburgers, but we ate them in pita bread instead of on buns, and with their home-made yogurt as a condiment rather than ketchup/mustard/etc. They weren't bad... different, but not bad.
Glatt.....that pic is soooooooo gross
Imagine the picture if he liked fresh Soilent Green!
we used to eat lamb-burgers at their house all the time.
HM usually has some lamb & mint burgers in the freezer. They're okay, but if I am in a burger mood I'm usually craving beef... They're lovely and juicy though, because they're quite thick.
It's as easy to assume things that seem unlikely are old wives tales as it it to believe things that used to be true still are, especially when they happen in a different part of the world/don't happen in your part of the world.
True enough, but I guess at least wrt people in other countries eating different animals, it never occurred to me to doubt it. Maybe I'm just too gullible......
I've had roast lamb a few times - loved it. It is very expensive around here though and the roast aren't very big, so either have alot of extras or buy 2.
A few year back a local tavern had a cajun chef. I made a special request and had lamb jambalaya.
Went to the borough market today and bought, amongst other things, some lamb chops, King Edward spuds,fresh broad beans, still in their pods, a corn cob, fresh broccolli and fresh parsley. Already have the butter and mint sauce in. Good eating tonight:P
I'll be sure to cook plenty :P
HM had Hotpot tonight (a lamb stew with vegetables effectively). It did smell good, and was reduced to 70p but I sneakily checked the sleeve before putting it in the recycling bin - I was glad I had my cooked from scratch thick vegetable soup.
First on the ingredients list was water and sundry delights such as modified starch, glucose syrup, molasses and sugar followed. 11g of fat, of which 5g were saturated.
(but I will probably gas the cats tonight if they creep under the duvet)
I can't imagine buying a stew already cooked. Isn't the idea of a good stew that you can smell it cooking for hours before you get to eat it...meaning that by the time it's cooked the floor is slick with the saliva you've been dribbling all over the place?
Ali, is there anything else to beef stew Australian style besides ladling it out atop some hotcakes? I had it that way in Perth and concluded the Ozzies had some wild, weird, and wonderful ways with pancakes.
Hmmmm...I've never had beef stew over pancakes. I agree that sounds weird. When you say beef stew do you mean chunks of beef stewed with root veges like potatoes, carrots and turnips? If so, I usually serve that sort of thing (or some variation of it) in a bowl with crusty bread.
My ex Yank husband was totally freaked out that we eat pancakes with ice cream and syrup....for breakfast.....yummm.
Icecream on waffles is good too. :yum:
Just no chicken and gravy. :greenface
ice cream on a warm glazed donut.
with chocolate sauce.
Yep, it had all the veggies. Maybe a WA thing, then? I definitely remember a pancake under it, and I think there was another laid over the top and a little bit of stew decorating the center of that. I am sure there was more than one pancake per serving.
My ex Yank husband was totally freaked out that we eat pancakes with ice cream and syrup....for breakfast.....yummm.
Around here that would be more of a waffles thing -- on the grounds that a crispy waffle would stand up to the ice cream melting on it better. It's the sort of thing we'd adorn with whipped cream and/or fruit filling vice syrup, though. Possibly because while we consume a great deal of many flavors of syrup from blueberry and strawberry, to dark Karo syrup, to various attempts at artificial maple flavor, genuine pure maple syrup, with butter, remains the ideal. It would be unfortunate to reduce its savor by chilling it with ice cream.
Icecream on waffles is good too. :yum:
Just no chicken and gravy. :greenface
Well, there you might as well do biscuits (American biscuits, Ozzies!).
(Come to think of it, I don't know what the Commonwealth term for something like a buttermilk biscuit is... or how to come up with a suitable Google entry to discover this.)
The closest we get is a sort of unsweetened scone...
Yeah...dumplings or something like that.
Damper is closer, I had Biscuits n Gravy whilst I was over there.
Plain scones
Hmmm...to me it doesn't sound very tempting...but i guess that's because I've never had it maybe.
There again, there's lots of stuff others eat that I don't think I'd care about anyway. See abalone. It's horrible stuff if you ask me, and yet people pay exorbitant amounts of money for it.
Talking of exorbitant, I wasn't right impressed with caviar...
no, I don't like it either, although I really love some fish roe (generally it's mullet here) fried in it's little sack with lemon squeezed over the top. Yummo.
I also like flying fish roe served with sushi, but I'm not keen on caviar with crackers etc. In my opinion, it's another one of those highly over rated 'delicacies'.
There's no such thing.
Danggggg... I'm shocked. This is really too bad.
An American Biscuit, which I'm capitalizing only for convenience and will abbreviate AB, is in texture somewhat like a tender, moistish scone and in flavor like Irish soda bread without the raisins, being raised by the action of baking soda or baking powder. If you like soda bread, you'd like an AB. The recipes for ABs are very simple things, with flour, milk or buttermilk, and baking powder and butter and not much else but technique, so they are popular with us for breakfast, for they also cook up quickly. I'll step over to the Here's The Latest Recipe thread and post a buttermilk AB recipe after I hit the Better Homes & Gardens recipe book for a scratchbuilt.
It's done.
Page Fourteen
They are very nice broken open and buttered.
Yumm! Or with butter AND homemade jam. Or with sausage gravy drizzled over top.
[snip]... in flavor like Irish soda bread without the raisins
What are you people doing over there?
You put raisins in soda bread? Or were you referring back to scones there (which properly do not have raisins - unless they are fruit scones)
Damper
is soda bread - as near as damnit anyway.
I am too lazy to cook something that sounds like it will be quite so plain (I've eaten soda bread/ dampers before). I'll wait til I get to the US and eat your biscuits properly, with all the attendant greasy food :yum:
Thanks for the recipe though.
I've never had sheep. I wish I had so I could say "thanks for mutton." [/Seinfeld]
Ali, is there anything else to beef stew Australian style besides ladling it out atop some hotcakes? I had it that way in Perth and concluded the Ozzies had some wild, weird, and wonderful ways with pancakes.
With homemade dumplings-not Aussie style but pretty much required in my house
Yumm! Or with butter AND homemade jam. Or with sausage gravy drizzled over top.
Okay making biscuits tomorrow for breakfast
Outside the main stretch of bars in the city where I went to school, there were two guys that owned gyro stands. These things were the best drunk food EVER. Once the bars let out at 2:00, people would be lined up around the block waiting for one.
The only downside to the best drunk food ever is that if you drunkenly pass out when you get home before brushing your teeth, the combination of lamb, feta cheese, and cucumber dill sauce will make for a case of morning breath so rancid, the CDC will be circling your house in helicopters and bio-suits by the time you wake up.
eat sheep?
not if you paid me!
i grew up on a farm in the uk and ate lamb reguarly until i was old enough to know they contract more diseases more reguarly than any other animal bred for our consumption
ie
brain ticks
Polyarthritis
Feedlot Rectal Prolapse
Vaginal prolapse
Uterine prolapse
Footrot
Sore mouth
Scrapie
Pinkeye
Pneumonia
Baby Lamb Scours
Bacterial meningitis
Listerosis
Rabies
Tetanus
add to this there neurological problems and there sheer bloody stupidity, ie where as the cattle and horses ate around the hallucinagenic fungi in the 2 month seaon, the stupid brainless things would just wolf em down with thier graze, which then obviously gets in them. thats no joke but it was quite funny watching a field of tripped out sheep running from one end of the field to the other over and over again all trying to follow each other.
much prefer eating beef tounge and pigs trotters, no joke
sheer bloody stupidity
Ah ha ha
yum.
What are you people doing over there?
You put raisins in soda bread?
Sometimes. It can be had either that way, perhaps with a little candied peel and citron, or just plain.
I am too lazy to cook something that sounds like it will be quite so plain (I've eaten soda bread/ dampers before). I'll wait til I get to the US and eat your biscuits properly, with all the attendant greasy food :yum:
Thanks for the recipe though.
What you have in the American biscuit is a basic starch food, a quick bread, that is quickly and easily prepared, made somewhat piquant of flavor by its soda content -- the milk and the shortening and/or butter really help -- and whose ingredients, butter aside, keep like iron, so there's a great deal of pantry convenience. Having made up your panful of starch staple, you put stuff on it -- like a ladleful of sausage gravy (essentially a white sauce loaded with regular breakfast sausage crumbled up, cooked, and stirred in), generously peppered. Or butter, jam, jelly, or marmalade, as Stormie said.
Chicken a la King over biscuits is quite Southern, though more of a supper dish.
like a ladleful of sausage gravy (essentially a white sauce loaded with regular breakfast sausage crumbled up, cooked, and stirred in), generously peppered.
Even though I did know this, 'cause we've talked about this before...I had reverted back to thinking gravy meant, a brown pouring sauce made with meat juices and stock, well seasoned and very savoury. Going from the word 'gravy' straight into 'essentially it's a white sauce' brought me up short :P
So...when I hear "Biscuits and gravy" I think hard tacklike biscuit, softened by meat gravy.
In 5th or 6th grade, I did a 4-H demonstration on "Lamb: The Neat Meat." I made lamb meatballs. They were pretty good. My demonstration was pretty good... so good that I got selected to go to the Iowa State Fair. I totally forgot about my presentation at the state fair until a few days before. My parents were super mad at me for waiting until the last minute to get ready for the state fair. I didn't even practice. I went to the state fair, did my thing, scolded the whole way for being lazy, not practicing, blah blah blah, and I got first place in my division. Needless to say, my parents were pissed because I was being acknowledged for my laziness.
The meatballs were good though.
The meatballs were good though.
We are
sooooo having a Cellar potluck sometime in the future.
We still eat it a few times a year, and like Spex, always with mint jelly.
All the beef and lamb we eat grows up around here. I buy it from a local farm (they have to send it to the mainland for slaughter, where it is also butchered, packed and frozen). It's fabulous.
As to caviare, I prefer the red caviare you can get in Russia to the black overpriced stuff ...
This is a good thread to dig out this old pic again. I think some have seen it before.
I like fresh lamb.
Yumm! you could feed a pretty big crowd with that heap! :eek:
"Feedlot Rectal Prolapse"
YUM!! can't wait to run out and get me some of that
Yeah, I don't think all those prolapse things are going to affect the quality of the meat...nor many of the others except maybe the fact that sheep do eat pretty much everything down to the roots if needs be. The meningitis might be a problem too, but I imagine that'd knock them over in the paddock, and every farmer knows you don't eat a beast if you don't know what killed it.
Yeah, Dana, that one's called "white gravy." A little far afield from the broth plus thickening agent and seasoning elements, true, but it's still a savory sauce with some meat content. It's a sausagey kin to creamed chipped beef, and that kind of recipe really needs something with a strong flavor like a sausage included to give it character.
I'm having lamb shanks tonight. With red wine.
Served with mashed potatoes.
I live in New Zealand. Eating sheep here is like... well, breathing air.
yeah...well all know what else you do with sheep there too. (sorry, it had to be said)
Same things Austalians do with their Kangaroos...
...or so I hear. ;)
Okay, now that Bandito has been subjected to the obligatory sheep :sheep: joke (in this thread it was inevitable) here's a joke that Australians (with good memories) might get:
Hannibal Lecter won a date with a lamb roast, but he turned it down because his mum was cooking Tom Cruise that night.
lol....I get it! I've actually never heard that one before. Must be a southerners joke.
We miss a lot of that intellectual stuff up here in Qld. :( lol
HM just bought a (small) leg of NZ lamb for £3.49 ($7?)
Is lamb really expensive in the US, or just compared with other meat?
After all it can't really come further than NZ to England?
Lamb is about the same price as beef in Oz at the moment. In some cases more expensive.
I'm sure there's reasons for this, but I can't figure it out.
the cheapest cut of meat by far is pork.
Pork...meat n worms....awesome
I prefer to look at it as protien packed. ;)
*sighs and strikes another foodstuff off the list*
worms? fuck. I hate worms.
I've been eating worms all my life. Mostly because nobody loves me.
I dont eat pork, nasty shit.
I'd rather eat prolapsed lambiekins than worm riddled pork.
Chickens are about the cheapest to raise, as they grow fast and don't have to grow very large before they're edible. Not a lot of investment in feed and time per bird -- so they're always fairly inexpensive.
Pork comes in about second, as they grow quickly too and convert weight of feed to weight of pig pretty quick and pretty efficiently.
As for trichina worms, there hasn't been much of that around for many decades since they stopped feeding hogs with table scraps and juicy select garbage, nor letting them roam the marshes and woodlands. Nowadays they get nice clean feed, with no trichina cysts included. Cases of trichinosis in the developed world are more common, I think, from bear hunters not knowing bears are subject to trichinosis and eating roast bear that isn't done all the way through.
HM just bought a (small) leg of NZ lamb for £3.49 ($7?)
Is lamb really expensive in the US, or just compared with other meat?
After all it can't really come further than NZ to England?
Yeah, but it was good fucking lamb, right?
One thing about New Zealand lamb... seasoned with the spunk of a thousand kiwi teenagers.
now that was just disgusting. lol (but i'm laughing...which says a lot about me I suppose)
On a side note, I just said to my husband, "there's a kiwi on the internet now" which was a bit of a faux par. I meant to tell him there's a kiwi posting on the Cellar.
Anyway, welcome to the interwebz NZ. ;)
Surely I'm not the ONLY person from New Zealand posting here... right? Right?
And New Zealand accepts your welcome graciously and says 'thank you' in the dulcet baritones of our Prime Minister. ;)
There probably are other NZ posters. I just can't think of any that're currently posting on this board.
Someone really should have a look up Helen's skirt just to make sure she's got the right tackle.
There was another one, but he left....
There was another one, but he left....
Helen Clarke's tackle? o.0
kiwi poster (you dumb kiwi) ;)
I've been eating worms all my life. Mostly because nobody loves me.
Nobody likes me, everybody hates me, I'm goin out n eat worms
Big fat juicy ones, little tiny squirmy ones, I'm goin out n eat worms
Suck on the juices, Chew on the meat
Throw the skins away
Nobody knows how I can eat
Worms three times a day!
Thanks a lot Ali, now it's stuck in my head :p
kiwi poster (you dumb kiwi) ;)
But Helen Clarke's tackle is immensely funny.
New Zealand should know - we've had it thrust down our throats for six years-or-so now.
It's been so long I've forgotten what gag-reflex is.
Why don't you bite down on it? ;)
Please, Ali, this thread is about eating sheep. And whatever else may be true of Ms. Clark, she does walk upright.
Maybe you should try the relationships forum.
I have to say, she tastes like overcooked mutton...
...with a bitter, caustic sauce.
We can't eat sheep now. Or bacon.
Gives you cancer.
Discussion over.
A report released today recommends that people eat less red and processed meat to reduce the risk of certain cancers.
The World Cancer Research Fund (WCRF) has spend the last five years collating information on the link between lifestyle and cancer. Its report is the most comprehensive ever published on the link between cancer and diet, physical activity and weight and includes 10 recommendations from a panel of 21 international scientists.
The report concludes that there is “convincing” evidence that red meat and processed meats such as ham, bacon, salami and sausages increase the risk of colorectal cancer. It recommends that people should limit intake of red meat and avoid processed meat altogether.
“The evidence that red meat, and particularly processed meat, is a cause of colorectal cancer is stronger now than it was in the mid-1990s,” states the report.
<SOAPBOX & THREADJACK>
Wow, how scared are we going to continue to be of the things that people have done for hundreds of years fine as rain. And now that suddenly Science has discovered mass-media we suddenly find out is a terrible, terrible thing?
This global village might be putting us together in some ways, but I swear it's going to result in a bunch of fat, neurotic, apathetic people stabbing their keyboards with strong opinions about why they shouldn't get off their lardy asses and do something... because it's got cancer in it!!!
</SOAPBOX & THREADJACK>
Red meat might kill me... but I'll never know. I'll be dead! :D
Red meat is good meat. White meat is good meat. All meat is good meat except the meat that's spoiled meat. Then it's only good for dogs!
Did you know you can OD on water btw? I'll bet that's not good for you either. ;)
Processed meat will do you far more harm than red meat, and [processed] is a recent diet staple.
I also know from family history as well as what I learned in history lessons that meat used to be very expensive and was eaten sparingly by the majority of the population. Back in the days when the rich ate almost exclusively meat (Tudor times for example) the life expectancy was much lower.
I posted the link pretty much as a joke, but I do believe people should eat meat in moderation. That's the key to a healthy life - everything in moderation. I wouldn't recoil from a bacon sandwich as if it was death between two slices of bread, but I am meat free 5 days out of every week - partly financial, but I feel better for it.
You're right of course SG. A lot of people eat far more meat than their bodies need.
I agree that processed meat (and all other processed products) should be stricken from our daily diets as much as possible. I have long been a proponent for eating whole foods.
I'm with you on the bacon sandwich too. In fact, I had one the other day. ;)
I posted the link pretty much as a joke, but I do believe people should eat meat in moderation. That's the key to a healthy life - everything in moderation. I wouldn't recoil from a bacon sandwich as if it was death between two slices of bread, but I am meat free 5 days out of every week - partly financial, but I feel better for it.
I'm a firm believer of everything in moderation, except excess.
I have children, I've bred, my genetics continue. If I die now then I'm sorted. ;)
And if I DO die now, at least I don't have to buy them a puppy to teach them about death. :D
I say: BRING ON YOUR CARCINOGENIC MEATS AND YOUR HEART ATTACK INDUCING BUTTERS! I FOR ONE WELCOME OUR NEW LARDY OVERLORDS!
All firmly tongue-in-cheek, of course.
And I haven't bred, have no intention of breeding.
Shit. Time to go on a diet. :rolleyes:
Them thangs're called earworms, Razza.
One thing easily overlooked in the study connecting diet and cancer (see
http://cellar.org/showthread.php?p=402465#post402465) is that:
two-thirds of cancer cases are not thought to be related to lifestyle, and there is little people can do to prevent the disease in these circumstances.
I say: BRING ON YOUR CARCINOGENIC MEATS AND YOUR HEART ATTACK INDUCING BUTTERS! I FOR ONE WELCOME OUR NEW LARDY OVERLORDS!
.
I read this as I was eating lunch and almost spit my chicken breast all over the computer! :p
I have hated margarine since I was a child. I've always eaten butter, although now I choose a light version because it's available.
lose count of the amount of people who've acted surprised when I admit I have butter and cheese still in my diet when I am losing weight. Why should I have nasty things just because I'm fat? If I don't enjoy my food I won't stick to my plan after all.
I had chicken tonight (not Chicken Tonight). It was soooooooo good. Although it sticks in my conscience because I'm not eating free range at the moment. £1.20 for 400g mini fillets is difficult to resist on my budget. Green lentils tomorrow night, no guilt associated there at least.
Butter and cheese are better for you, imo, because they're simple fats that the body can easily deal with. Magarines, processed cheese and other chemicals are harder for your body to deal with.
And they make me constipated.
I read this as I was eating lunch and almost spit my chicken breast all over the computer! :p
Mmmm, breast.
lose count of the amount of people who've acted surprised when I admit I have butter and cheese still in my diet when I am losing weight.
Although I do like I Can't Believe It's Not Butter for baked potatoes, I think you are on the right track on the real butter.
For instance, I use a hot air popper for popcorn. Then I melt real butter, and slowly drip it onto the popped corn using a tablespoon. Drip and flip, drip and flip. If you're patient, you use way less butter for way more taste than if you used margarine.
Mmmm, breast.
Yeah, but it tastes like chicken!
SG...I think you should allow yourself to eat a healthy diet which of course needs to include some fats and sugars. As long as you're getting these from natural sources (eg through dairy) then what's the problem? You're teaching yourself healthy new eating habits and I think it's great. If you just went cold turkey from things like fats and sugars, it's really is a diet and not a change of lifestyle, which from where I'm sitting is what you're doing. Of course, we all know that relevant research says that's the way everyone should go about losing weight rather than going on a 'diet'.
Good on you for eating chicken. (you know the hormones make your boobs grow right?) ;)
<----leaves skid marks on the ground running out of the office to buy chicken
haha...you have to have a fair amount before it really starts to show.
Better buy a poultry farm. ;)
haha...you have to have a fair amount before it really starts to show.
Better buy a poultry farm.
*cries* But I can't afford a poultry farm !
Hell who am I kiddin, I can't afford a chicken...
Would you like me to send you a chicken?
No....I'd like you to send me a poultry farm *grins*
How bout some HGH instead? That'd probably be cheaper. lol
Butter cheese and bacon are staples of my losing-weight diet. In small amounts, but you still want to get calories as fat, just not as many of them. Fat tastes good and satisfies you and keeps you less hungry for a longer period of time.
I've been eating worms all my life. Mostly because nobody loves me.
LOL!!
Shawnee, should they be overlards?
Lamb Satay. Would have been Kabobs, but too lazy to thread on skewers.;) Deer burgers at set. Click photo.
Mmmm...that looks good Buster.
Lamb Satay. Would have been Kabobs, but too lazy to thread on skewers.;) Deer burgers at set. Click photo.
What are those baskets that the food is in?
I want to go to a BBQ at Busters.....great food and interesting neighbours!
What are those baskets that the food is in?
The one w/satay is porcelain? the other is a basket. In US ya can find almost in any big store. Of course all made in, you got it
China.
I want to go to a BBQ at Busters.....great food and interesting neighbours!
Come by this Sunday. We're having Shitllings,OOps Chitlings.
Whats them buster?
Hog guts. First you have to boil the shit out of them. Some folks eat them boiled. I only eat fried, after the boil.
I'm with you on the bacon sandwich too. In fact, I had one the other day. ;)
What is Aussie bacon like?
British bacon comes in 3 types -back middle and streaky, and you can get it smoked.
American bacon seems to be just streaky and smoked -but you can choose what type of wood it was smoked with.
i'll see if i can find some pics
Hog guts. First you have to boil the shit out of them. Some folks eat them boiled. I only eat fried, after the boil.
Umm...thanks but PASS
Eatin' chitlins is about like eatin' haggis. Only difference is the details.
The more peasanty of the Mexican restaurants around here offer chitlins Mex style -- tripas. Which is also an essential part of menudo and pozole, two rather distinctive soups from northern Mexico. Yep, usually of pig parts.
Back bacon is generally called Canadian bacon around here, and is particularly popular for pizza or for eggs Benedict. The local Trader Joe's grocery store has uncured, smoked bacon. Tastes -- un-fooled-around-with.