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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.) |
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0 | 0% | |||
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Not quite as varied as option 1 but I love a good water-bird (duck, goose) for my jollof/roast |
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0 | 0% | |||
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Derivatives of beef-like meats (oxtail, venison) |
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2 | 25.00% | |||
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Cow (tripe, etc.) |
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1 | 12.50% | |||
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I like a good chicken and/or beef |
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5 | 62.50% | |||
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I’m a sucker for turkey (including cranberry-glazed turkey, duh) |
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3 | 37.50% | |||
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I think pork/lamb are underrated |
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5 | 62.50% | |||
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Liver (nicely niche and robust) |
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1 | 12.50% | |||
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Fish |
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6 | 75.00% | |||
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Other(s) |
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1 | 12.50% | |||
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I don’t cook but my tastebuds are what they are (which could be anything) |
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0 | 0% | |||
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A few rashers of bacon and some sausage will do if I’m the one who has to cook at all |
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1 | 12.50% | |||
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I don’t savour meat like that unless it’s in lasagne or something |
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0 | 0% | |||
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Multiple Choice Poll. Voters: 8. You may not vote on this poll |
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#1 | |||
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Senior Member
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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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![]() ![]() 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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#2 | |||
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The Italian Job
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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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#3 | |||
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Senior Member
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Lamb , chicken or brazing steak
Does corned beef count ? Bacon unsmoked and smoked Sent from my iPhone using Tapatalk Pro Last edited by Zizu; 01-09-2023 at 09:21 PM. |
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#4 | |||
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Senior Member
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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.
__________________
![]() ![]() 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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#5 | |||
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OG(den)
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beef venison chicken fish
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#6 | |||
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Senior Member
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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.
__________________
![]() ![]() 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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#7 | |||
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Senior Member
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Darn. I forgot goat meat.
__________________
![]() ![]() 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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#8 | |||
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This Witch doesn't burn
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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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'put a bit of lippy on and run a brush through your hair, we are alcoholics, not savages' Quote:
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#9 | |||
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Flag shagger.
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Chicken, beef and sometimes fish.
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#10 | |||
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Sod orf
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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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#11 | |||
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Senior Member
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Quote:
We used to have sausage mash and beans once a week in the 60’s Still love it !! Sent from my iPhone using Tapatalk Pro |
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