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Re: Hex TV cooking

Posted: Sat Dec 22, 2007 1:07 pm
by Ace
Just the one Sweetie..........!wink!


Trying something new

Posted: Sat Dec 22, 2007 7:47 pm
by harmonyhex
I'm enjoying sampling new things at the mo so I have bought guinea fowl to try over xmas.

Anyone got any suggestions for other new meat I should be trying? !wink!


Re: Trying something new

Posted: Sat Dec 22, 2007 8:01 pm
by Deuce Bigolo
Kangaroo but only when its been marinated

Re: Trying something new

Posted: Sat Dec 22, 2007 8:46 pm
by harmonyhex
I have had kangaroo before. Actually had it as a boxing day meal !happy!


Re: Trying something new

Posted: Sat Dec 22, 2007 10:33 pm
by Pervert
I'll just Skippy lunch.

Re: Trying something new

Posted: Sun Dec 23, 2007 2:38 am
by Deuce Bigolo
Thats more than a koala can bear?

Just remember you started it ;-)

Re: Trying something new

Posted: Sun Dec 23, 2007 2:52 am
by Deuce Bigolo
We're not that stuck up downunder when it comes to eating the animals on our coat of arms

So next stop should be Emu
never tatsed it myself but its said to be delicious

Re: Trying something new

Posted: Sun Dec 23, 2007 10:14 am
by harmonyhex
I have never had emu before. I have had ostrich though and its yummi!! I usually get an ostrich burger off the famers market !happy!

Tried reindeer on my sweden trip too.


Re: Trying something new

Posted: Sun Dec 23, 2007 11:22 am
by Trumpton
harmonyhex wrote:

> Anyone got any suggestions for other new meat I should be
> trying? !wink!

Don't tempt me Ms. Hex !wink! !grin!


Re: Poncey food

Posted: Sun Dec 23, 2007 11:35 am
by Ace
I remember when Ostrich and alligator hit the supermarkets as a healthy alternative. They ARE far healthier, but customers couldn't eat them as although it was 'new' to them, consumers have been raised on a diet of standard farm animals and new meat like those mentioned as well as horsemeat was deemed 'not for me, dear' by customers.
Some restaurants have a specials board and tempt customers with something diffrenet..........trouble is, the shit chefs have no idea how to prepare or cook it to its full potential