Lunch for the Tiger

**Bob H** · 15th January 2006, 06:16 AM

For all my friends Down Under who may only be acquainted with Mutton and Australus.

This is a Cow.
A Jewish Cow.
A Holstein.

Australus:
Interesting choice of name for kangaroo meat.

Had I been asked I would have suggested combining Beef and ‘Roo and called it B’roo. Or Boof, Or ‘Roof, Or ‘Reef. Unfortunately Bee’r is taken.
How about B’reef ( for fast fry) ?

I remember many years ago when the industry tried introducing Horse Meat to the Canadian consumer.
They called it “Pony”.
Millions of kids revolted. (most of our kids are already revolting). And horsemeat never caught on.
But it seems like Skippy is already a popular dish in Oz.
Over here, Skippy is a brand of Peanut Butter.
So, as Vegemite is to you so Peanut Butter is to us. (But not on meat)

Anyway. The temperature here has gone above freezing every day for a week.
Positively balmy and far outside the norm.
Forecast is for a return to usual January weather with minus 24, tonight. And yet, still some here will fire up the ‘ol BBQ.
Cheers.

**Iain** · 15th January 2006, 06:26 AM

We have a Holstein stud just up the road from us, millions of revolting kids which you may have to add to your collection if you wish, and sheep in the drier regions.
Horse meat is more of a French addiction and my girls would probably kill anyone who suggested horse or pony meat.
We do have another delicacy, it's called Chook, a delicate white meat from a unique species, if interested we could export some to see if you would like it.
Wombat and Possum are also good but penquin is a bit tough.
A group of us are off to Ozwinners today for a BBQ, we believe that he is putting on 'Mystery Bags', we breed them too, the flavour varies depending upon where they come from.
But the greatest thing ever is 'Dead Horse' or 'Camo' to enhance the unique flavour of the 'Mystery Bags'.

**Termite** · 15th January 2006, 08:43 AM

Australian/English translations available for a suitable fee.

**Auld Bassoon** · 15th January 2006, 08:57 PM

Hi Bob,

Fire up the Barbie at -24??? More like sit on the bugger!:eek: - or just get inside where it's a tad warmer

I hear that your winter has, so far, been very much warmer than usual, though, so enjoy

Cheers!

**Auld Bassoon** · 15th January 2006, 09:02 PM

Originally Posted by Iain

Horse meat is more of a French addiction

Horse is quite common in France; in Normandy it's quite common to see a Horse's Head plaque outside a Boucherie, which indicates that it specialises in horse meat.

Word of warning (look away if squeamish); if taking a fork to a piece of cheval grille, try and avoid the larger arteries as they tend to spurt quite a lot :eek:

**redwood** · 15th January 2006, 09:30 PM

Originally Posted by Iain

Wombat and Possum are also good but penquin is a bit tough.

never tried possum, but penguin needs to be simmered for at least 3 hours with some good chardonay and rossmary & garlic and just a hint of ginger

**Beefwood Pete** · 1st February 2006, 01:34 AM

Nice cow by the way.

**junkboy999** · 13th February 2006, 10:24 PM

I got a good chuckle out of that ,

While not as real life looking as some of your work. I have to say, it is my new faverate.

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