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ThisisBigBrother.com - UK TV Forums > Non Big Brother Chat > General Chat > What variety of meat do you use in your cooking?
View Poll Results: What kind of meats do you cook with?
Mate, I’d cook with flamingo if I could (partridge, guinea fowl, quail, rabbit, etc.) 0 0%
Mate, I’d cook with flamingo if I could (partridge, guinea fowl, quail, rabbit, etc.)
0 0%
Not quite as varied as option 1 but I love a good water-bird (duck, goose) for my jollof/roast 0 0%
Not quite as varied as option 1 but I love a good water-bird (duck, goose) for my jollof/roast
0 0%
Derivatives of beef-like meats (oxtail, venison) 2 25.00%
Derivatives of beef-like meats (oxtail, venison)
2 25.00%
Cow (tripe, etc.) 1 12.50%
Cow (tripe, etc.)
1 12.50%
I like a good chicken and/or beef 5 62.50%
I like a good chicken and/or beef
5 62.50%
I’m a sucker for turkey (including cranberry-glazed turkey, duh) 3 37.50%
I’m a sucker for turkey (including cranberry-glazed turkey, duh)
3 37.50%
I think pork/lamb are underrated 5 62.50%
I think pork/lamb are underrated
5 62.50%
Liver (nicely niche and robust) 1 12.50%
Liver (nicely niche and robust)
1 12.50%
Fish 6 75.00%
Fish
6 75.00%
Other(s) 1 12.50%
Other(s)
1 12.50%
I don’t cook but my tastebuds are what they are (which could be anything) 0 0%
I don’t cook but my tastebuds are what they are (which could be anything)
0 0%
A few rashers of bacon and some sausage will do if I’m the one who has to cook at all 1 12.50%
A few rashers of bacon and some sausage will do if I’m the one who has to cook at all
1 12.50%
I don’t savour meat like that unless it’s in lasagne or something 0 0%
I don’t savour meat like that unless it’s in lasagne or something
0 0%
Multiple Choice Poll. Voters: 8. You may not vote on this poll

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Old 01-09-2023, 09:15 PM #1
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Default What variety of meat do you use in your cooking?
Or just-plain eating, as the case may be, but I’m the sort of person who loves to cook (I have to be in the mood to do fuller justice to what I’m making but it usually relaxes me regardless). Do partridge and venison feature into your meals much or is it more good-ol. beef?
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Old 01-09-2023, 09:19 PM #2
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It's mostly chicken or fish. I don't like reed meat, I don't eat it very often.
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Old 01-09-2023, 09:19 PM #3
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Default What variety of meat do you use in your cooking?
Lamb , chicken or brazing steak

Does corned beef count ?

Bacon unsmoked and smoked

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Last edited by Zizu; 01-09-2023 at 09:21 PM.
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Old 01-09-2023, 09:24 PM #4
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Originally Posted by Zizu View Post
Lamb , chicken or brazing steak

Does corned beef count ?

Bacon unsmoked and smoked

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Mate, mini-sausages inside baked beans tins can count. I only listed so many options in the poll (I guess steak falls under beef) but anything and everything meaty counts.
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At Obe’s Kitchen, it’s lamb-season all-year-round, not just at Easter. I rate that.

Flamingo, Fig and the Fire That Remembers.

London’s shine is vast; Liverpool’s shine is textured.
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Old 01-09-2023, 09:25 PM #5
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beef venison chicken fish
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Old 01-09-2023, 09:27 PM #6
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The only problem with venison is that the fat from it isn’t that tasty. Not like pork lard, turkey/chicken oil, goose fat or beef drippings. But the meat itself (and the stock/broth from it) is super-tasty. It’s a shame more people don’t cook with it.
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At Obe’s Kitchen, it’s lamb-season all-year-round, not just at Easter. I rate that.

Flamingo, Fig and the Fire That Remembers.

London’s shine is vast; Liverpool’s shine is textured.
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Old 01-09-2023, 09:28 PM #7
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Darn. I forgot goat meat.
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At Obe’s Kitchen, it’s lamb-season all-year-round, not just at Easter. I rate that.

Flamingo, Fig and the Fire That Remembers.

London’s shine is vast; Liverpool’s shine is textured.
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Old 02-09-2023, 08:47 AM #8
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I am pretty generic when it comes to cooking meat. At a restaurant I would try different meats though, had wild boar in Spain recently it was pretty strong taste, wouldn't have it again
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Old 02-09-2023, 12:27 PM #9
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Chicken, beef and sometimes fish.
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Old 02-09-2023, 12:31 PM #10
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Chicken or beef when I'm doing a curry. Minced beef when I do a bolognese/lasagne, chilli or cottage pie. If I do a roast it will vary from a chicken to a joint of beef or lamb. Very rarely I have a joint of pork.

But I do love a sausage, liver and mash in onion gravy. That's something I do probably once a week.
Last edited by Alf; 02-09-2023 at 12:33 PM.
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Old 02-09-2023, 12:39 PM #11
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Chicken or beef when I'm doing a curry. Minced beef when I do a bolognese/lasagne, chilli or cottage pie. If I do a roast it will vary from a chicken to a joint of beef or lamb. Very rarely I have a joint of pork.

But I do love a sausage, liver and mash in onion gravy. That's something I do probably once a week.

We used to have sausage mash and beans once a week in the 60’s

Still love it !!


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