Beefy's Corner.......For all off Topic threads

I just went and got my Tesco burgers out of the freezer, ready for dinner tonight. And they're off.

 

I am very conservative and only eat what I ate as a child...I won't eat shellfish for instance. However, can't see anything wrong with eating horse, but it does suggest a lack of control over sourcing...that must be a concern.

 

Yep, this stuff is pretty common in Sweden:

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I don't even want to know what Koksalt is.

 

I've eaten it and would eat it again. I agree, no fuss made about the other animals you mention. I eat a lot of goat, but if I go to serve it to some people, they turn their noses up.

 

I believe goat is the second-most consumed animal in the world, after chicken. I've never tried it but I would.

 

Curried goat is my favourite dish ever. Goat is fabulous meat, allegedly better for you than chicken (I believe less fat in the meat). Find your local Caribbean takeaway and order some Curried Goat with rice n peas.

 

I managed to book my second interview but have an inbox assessment (which is, I presume, the same thing as an e-tray assessment).... I'm scared!

 

I am very pleased to say that I will not be interviewed for a job ever again.

 

Just been told at work that all our rotas and holiday bookings will now be only on line. A few older people without computers visibly paled...I will probably be ok, but some of it goes too far. What is wrong with a printed rota pinned to a board that can be seen by everyone without effort.

 

There's a bit of Fran's Hast in there too..! Got any Hast going spare Fran..?

On the horsemeat front, I've knowingly eaten it in France. It was rather good, if a little tough. I try not to do the fluffy emotional connection when the animal is already dead. We eat Cows, Pigs, Sheep, Deer, you name it, and frankly it is hypocritical to get all hysterical over another animal. We even traditionally call them something else to hide the origin, ie Pork, Beef, Venison [funnily enough, Lamb is Lamb or Hoggit, but Sheep is Mutton]. I have friends who did and are doing the homesteaders self sufficiency thing [something which I planned to do many years ago only it never worked out] and their first animals were pigs with engaging names. Not a good idea if you want to stumble at the first hurdle. Their latest pigs have numbers for names and the they call them pigs. Not Fluffy, Bunny, Plum or Duff, or anything like that. I'm not insensitive, but there is a point where to draw the emotional Disney line.

 

Never mind Fran. If you have any technical problems, there are a few of us on here who can talk you down.

 

Don't know where you work, but some people could suggest that is putting some people at a disadvantage unless the company are going to provide computers for all.

 

Agreed, curried Goat is excellent. Also Mutton is superb, although you can't get it mainstream as a joint, or elsewhere without paying huge money for it. However, pop down to the International Stores in Derby Road, Southampton and you'll find they have a butchers section in the shop. I've bought Mutton there on/off for several years, for very reasonable money. If I buy a joint, I usually cut it in half and then one of the halves get cut into really big cubes for currying, and then it all goes in the freezer. The other half will be slow roasted. Quite the most delicious meat that older posters [I'm talking StG era here ] will remember.

 

Massively stressing out. I feel so unprepared. The e-mail said it's nothing you can't prepare for but I've done a practice e-tray assessment from Deloitte and I did something vaguely similar during my application to the NHS grad scheme but even still. I don't like not being able to prepare.

 

I buy my goat from either my local butcher (although often it is too young) or from a Muslim store in Northampton at very good prices. I prefer to use goat to mutton as I think it has a better flavour. Mutton is good though when cooked long and slow. When I curry goat, I season it day 1, cook it for 4 hours day 2 and cook it again for 3 hours on day 3 when serving.

 

Make sure you tell them that at the interview. It will reflect well on you and give them good feedback. What is your hoped for career?

 

That's some good currying.

 

married to a Jamaican... she wouldn't have it any other way (or do it herself!)

 

Wow, FLT, I bow to your commitment on curry. I marinade it overnight, and cook it slow and then rest it. Bet yours is as tender as...