1st time I had even heard of it was in France early 90s. I was impressed. Tried it several times myself but never managed to get that flavour etc
Veggie/vegetarian/full on meat eater/which are you and why ?
- Thread starter Dave7
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1st time I had even heard of it was in France early 90s. I was impressed. Tried it several times myself but never managed to get that flavour etc
Electric_Andy
Heavy Metal Fan
- Location
- Plymouth
Had a nice meal last night which my partner found on Tesco website I think. SPaghettie cooked in chicken stock with garlic, lemon, kale and bacon. It would have been ok with veg stock and ...... I don't know what I'd replace the bacon with. Maybe mounges tout or Aubergine, or Tofu
Cous cous is actually a type of woodchip which is indigestible to humans.
Bazzer
Setting the controls for the heart of the sun.
- Location
- On the edge of reality
Mrs B and both our daughters are vegetarian and after >40 years, I don't miss it from my diet.
If meat or fish is available I may eat some, but red meat in particular can make me feel uncomfortably bloated.
If meat or fish is available I may eat some, but red meat in particular can make me feel uncomfortably bloated.
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slowmotion
Quite dreadful
- Location
- lost somewhere
Like kale.
classic33
Leg End Member
I'd say the myxomatosis outbreak in the mid fifties didn't help matters for rabbit meat either. Or rabbits as whole for that matter.Boiling chooks make a banging chicken soup...Not many places sell them anymore which is a shame, though I've seen them on occasion in Halal butcher shops.
To a certain extent, food history gives us a clue - particularly WW2 and post-war rationing, when even the pig's oink went into the meat allowance. Once stuff came off ration, people wanted the desirable cuts of meat rather than the offal and pot luck pieces that they'd had since 1940. Rabbit suffered much the same fate, the "we don't want that as we can buy better." And so it kind of develops that "squick factor" for a lot of people.
Then of course, the advent of intensive farming methods, particularly for poultry. It made what was an expensive meat much more affordable, but of course at the expense of welfare and quality.
You don't see the cheaper / more interesting cuts of meat on a supermarket shelf, whereas I can get things like ox cheek and pigs' trotters, lamb hearts and locally sourced rabbits in the local butcher.
Electric_Andy
Heavy Metal Fan
- Location
- Plymouth
Kale is lovely. Bit like Brussels sprouts, people tend to over cook it
slowmotion
Quite dreadful
- Location
- lost somewhere
If, like a cow, I had four compartments in my stomach and a lot of spare time to chew the cud, I might find kale delicious.
Unfortunately, I lack these bovine features.
Reynard
Guru
- Location
- Cambridgeshire, UK
Kale makes fabby colcannon and bubble & squeak
As a young boy, rabbit was a regular part of our diet. Myxomatosis came along and we never ate it again.
Chief Broom
Veteran
Still quite a few rabbits here in the highlands [Brora] on one of my regular rides loads of them go zooming across the road every which way 
Mixy does hit but think resistance is developing.
Mixy does hit but think resistance is developing.
slowmotion
Quite dreadful
- Location
- lost somewhere
Kale makes fabby colcannon and bubble & squeak
Bubble and Squeak made with leftover mash and cabbage is wonderful. The indigestible twigs in kale are a poor substitute.
Reynard
Guru
- Location
- Cambridgeshire, UK
You do know that you can strip the veins out... I always remove the chewy woody bits.
slowmotion
Quite dreadful
- Location
- lost somewhere
You do know that you can strip the veins out... I always remove the chewy woody bits.
Why choose beaver food in the first place?
Reynard
Guru
- Location
- Cambridgeshire, UK
Because I really like the taste. Especially when accompanied by mashed potato and doused in oodles bacon dripping and crispy bacon bits.
