How Many Meats Are There?

  • Thread starter Thread starter Phil Waters
  • Start date Start date
Depends where you live in the world, and your culture and availability of meat sources, Phil. So, with a wave of the arm around the world, try these, too:

Kudu
Springbok
Duiker (a tiny bok, or buck, from South Africa, pro. 'dyker')
Buffalo
Bison
Ostrich
Kangaroo
Lizard (a variety, world-wide)
Monkey
Chimpanzee
Rattlesnake
Whale
Seal
All the little fishies in the sea, plus octopus, squid, crustaceans and arthropods
Frog
Venison
Game birds - snipe, partridge, pheasant, capercaillie, wild turkey, bustard
Duck
Goose
Turkey
Swan
Sparrow
Dog
Crocodile
Rabbit and hare
Rat and mouse (varieties)
Donkey
Camel
And, for that special tribal occasion.... human :P


If you want to consider insects as a form of meat, then add:

Maggots and grubs
Termites (crisped flying ants during the African rainy season)
Grasshoppers, locusts
Caterpillars
Snails
Cockroaches (jungle variety)
Beetles
 
I will never eat a dog, donkey, rat, kangaroo, snake or a camel.

I would try a human...infact I see trudi is lingering about the forum...
 
My little list's rather boring compared to yours Krizon!

How many of these have any of you actually tried?
 
Was in a restaurant once and heard someone say to the waiter "Bring me a crocodile sandwich and make it snappy"
 
You might not know you were eating what you say you won't eat, Phil. A friend of mine spent a lot of business time in Manila. He became good friends with a Filipino gent who invited him to have a 'typical dinner' at his home. My friend enjoyed the stew, which was very tasty, and his colleague was delighted. "It's dog stew," he enthused, "do you eat it in England?" My chum, a fairly unflappable Geordie, decided to pass on a second helping, and opted for what looked like the safer option of hard-boiled eggs.

"You eat it like SO!" demonstrated his host, popping the whole egg into his mouth. Grimly determined not to say that wasn't the way we ate them in England, my friend followed suit and was horrified by a crisp cracking and crunching sound as he chomped on the egg. It was cooked, all right, but the baby chick was inside, tiny feathers and all! Apparently, he was being treated to a royal feast - dog was quite expensive, while the chick-in-the shell was a fairly typical dish on the menu!

Next visit, he was always just a bit too busy for a repeat of the offered hospitality...
 
Trips, not a lot! Kudu biltong, springbok biltong, ostrich 'steak' and biltong, fried caterpillars, snails (like bits of rubber, I thought), octopus (grilled and barbecued), squid in black ink (didn't like it - prefer it as calamari, what a wimp!), and lots of the 'usual' fare. I haven't, as far as I know, eaten horsemeat, but as some Italian salamis contain donkeymeat, I'm not too sure about that one! :(

Ate some roast camel in the Middle East, but it's mostly for major, major feasts; ate whole lamb prepared out there with the head and eyes intact - swerved the kind offer of an eyeball!

Love rabbit stew and enjoyed a French restaurant's hare in dark chocolate a long time ago - a fantastic dish.
 
I ate crocodile at an Australian restaurant in Lyon at 4.30 in the morning. It was yummy I think...
 
I'm going to throw up all over the place.

What have I created with this thread!
 
If they're to scale, the frog's pretty impressive: I'm not surprised that they're damn good boat-builders, as per 'Wind in the Willows'.
 
Okay, Phil, to the tune of 'It's My Party':

"It's my topic, and I can hurl if I want to,
Hurl if I want to,
It's my topic, and I can hurl if I want to,
Hurl if I wan-too-ooo-oo..."
 
:lol:

It's just the thought of eating a dog that turns my stomach.

I'm going through a love of pork at the moment. Fed up with beef completely.
 
Originally posted by Phil Waters@Jul 4 2005, 07:40 PM
I will never eat a dog, donkey, rat, kangaroo, snake or a camel.
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You've probably eaten some of them already, almost certainly inadvertently.

I reckon I'm game (so shoot me) for just about anything so long as it's cooked but I stall at that stuff they scrape off big upright skewers you see in take-away shops. I shudder to think what goes into that mass of gunge for it to turn out such an dungy colour, added to the fact that it must be cooling to some extent then reheating as it revolves and it just strikes me as a recipe for gut-rot.
 
Originally posted by PDJ@Jul 4 2005, 08:12 PM
I love pork and crackling is the best part. I will eat anything meat related too.
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What exactly is the crackling?

I buy pork joints and roast them. They're covered in a fatty wrap. Is that the crackling? If so, I bin it as it's too tough even to cut up for the dog - and I don't want him getting fat.

As for pork itself, I've yet to taste pork to match the stuff I once got at a medieval night in Mallorca about 23 years ago. Inch-thick slices that just melted on the tongue. Fanjodertástico.
 
I can't abide the smell of roasting pork, but I do love bacon and, especially, serrano ham. Maurice, the fatty outside of your pork roasts should be cooked so that the pork forms a hardish rind, a really lovely golden brown in colour. You need to slice it through to the meat prior to roasting, and I believe (erm... I've never actually cooked any, you see) you should sear it beforehand, to seal in the juices but seal the outer. I dunno, maybe you just cook it on a high heat to start with, but you should end up with a lovely rind that cracks ('crackling') if you try to bend it. It shouldn't be bendy.

I would gladly exchange any amount of pork to anyone, for a good dollop of creamed mash potato with added chives and a little grated cheese, with a half leg of lamb, slowly cooked with fresh mint, garlic and rosemary. Oh, yessss....

I've just bought a slow cooker, so I'm going to experiment with Lamb Kleftiko. The worst than can happen is that I eat the same thing every day for a month, trying to get it right. :(
 
I've never thought of slicing the rind through to the meat :huh: I'll do it next time and see if it makes a difference. Strikes me that the meat companies just attach a thick covering of fat to boost the weight to make you pay more than you ought to :brows:
 
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