In todays light hearted look at the (non-political) news

[Yorick]

What a dickhead .
.
https://www.bbc.com/news/articles/cd9gevvwjywo

[ZRX61]

Not sure what kicked it off, but we had a 30 person fight at the local courthouse today

[gremlin]

Just reading that the average UK household in 1980 purchased 128g of sheep meat per person, per week.

That's now 23g per person, per week.

I love a bit of lamb and have a butcher near me who also sells hoggett and mutton to order. In fact, we're having a lamb shank curry for dinner on Saturday. Mind you, four very average-sized shanks were nigh-on £30. They used to be virtually giveaway. To use the neck fillet the recipe suggested worked out nearer £80.

Add in the vegetableists and no wonder everybody is buying cheap chickens from Tesco.

[Noggin]

Just reading that the average UK household in 1980 purchased 128g of sheep meat per person, per week.

That's now 23g per person, per week.

I love a bit of lamb and have a butcher near me who also sells hoggett and mutton to order. In fact, we're having a lamb shank curry for dinner on Saturday. Mind you, four very average-sized shanks were nigh-on £30. They used to be virtually giveaway. To use the neck fillet the recipe suggested worked out nearer £80.

Add in the vegetableists and no wonder everybody is buying cheap chickens from Tesco.

That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I wanted to get oxtail the other week from the local butcher - apparently I have to "order" it!!! And they don't give away bones any more (butchers are/were apparently charged for bone disposal so they gave bones away) - now more people understands the benefits of bone broth or using it as stock, butchers can make money on something that used to cost them!!

I don't begrudge them making money in the slightest, just that I'm very behind on these things and now I want to try all these cheap cuts, they are bastard expensive !!!!!

[gremlin]

Waiting for filet mignon to go out of fashion.

[MrLongbeard]

Reminds me to get a decent leg of lamb ordered for easter

[Count Steer]

That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I suspect most UK* restaurant businesses think the TV chefs are a bloody nuisance if that's what they're doing 'cos it kicked off with restaurants trying to increase their margins by selling dishes of pimped up cheaper ingredients (+ the ubiquitous liver n' bacon menu item in lesser establishments). Add in the public health difficulties regarding anything in spinal proximity, so 'scrag end' and 'best end' are replaced by 'neck fillet' at £ /lb.

Fortunately it doesn't seem to have created hyper-inflation for lamb hearts yet.

* the French love of 'autopsy meat' cuts has seen stuff like andouillette on the menu like, forever. Oddly enough, it appears one of the few things that got cheaper to make as they were banned from using the expensive ingredient - veal. (Smells and tastes like pig's toilet paper, with or without ).

[gremlin]

One word: Tripe.

[Pirahna]

One word: Tripe.

[gremlin]

Did she just shave a dead cow's vagina..?

[ZRX61]

KEErist, I bet that stung a bit... (Caution: pics show a LOT of blood)

https://nypost.com/2026/03/07/us-news/d ... ium=social

[Bigjawa]

Just reading that the average UK household in 1980 purchased 128g of sheep meat per person, per week.

That's now 23g per person, per week.

I love a bit of lamb and have a butcher near me who also sells hoggett and mutton to order. In fact, we're having a lamb shank curry for dinner on Saturday. Mind you, four very average-sized shanks were nigh-on £30. They used to be virtually giveaway. To use the neck fillet the recipe suggested worked out nearer £80.

Add in the vegetableists and no wonder everybody is buying cheap chickens from Tesco.

That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I wanted to get oxtail the other week from the local butcher - apparently I have to "order" it!!! And they don't give away bones any more (butchers are/were apparently charged for bone disposal so they gave bones away) - now more people understands the benefits of bone broth or using it as stock, butchers can make money on something that used to cost them!!

I don't begrudge them making money in the slightest, just that I'm very behind on these things and now I want to try all these cheap cuts, they are bastard expensive !!!!!

Local butcher here wanted six quid each for very average bones for the dogs. Needless to say he was told to catch himself on.

[636mick]

One word: Tripe.

When I were a lad, well, 50 years ago anyway, my Mum would feed the dogs on tripe and hearts. My job was cutting it up after it had all been boiled and feeding them. Back then I would happily have a few chunks myself. Can’t remember the taste but buggered if I would eat it nowadays.
I feel one’s palate has improved somewhat
Mick

[Horse]

One word: Tripe.

As an aside, my favourite Terry Pratchett line.

From Pyramids, two morticians preparing a body for mummification.

One says "Hey look, your name in lights!"

[derek badger]

One word: Tripe.

When I were a lad, well, 50 years ago anyway, my Mum would feed the dogs on tripe and hearts. My job was cutting it up after it had all been boiled and feeding them. Back then I would happily have a few chunks myself. Can’t remember the taste but buggered if I would eat it nowadays.
I feel one’s palate has improved somewhat
Mick

Funny how smells stay with you. I remember sometimes in the early 80s my gran bred dogs. Westies, dozens of them she had. They used to get fed in these tubes of frozen tripe, like a giant savaloy 4" in diameter and a foot long, crimped at both ends. She used to leave them out overnight to defrost until the day she got a microwave. She popped one in on defrost for 30 min...only she didn't select defrost. The kitchen was soon filled with the acrid smoke from burning tripe...

[Noggin]

That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I suspect most UK* restaurant businesses think the TV chefs are a bloody nuisance if that's what they're doing 'cos it kicked off with restaurants trying to increase their margins by selling dishes of pimped up cheaper ingredients (+ the ubiquitous liver n' bacon menu item in lesser establishments). Add in the public health difficulties regarding anything in spinal proximity, so 'scrag end' and 'best end' are replaced by 'neck fillet' at £ /lb.

Fortunately it doesn't seem to have created hyper-inflation for lamb hearts yet.

* the French love of 'autopsy meat' cuts has seen stuff like andouillette on the menu like, forever. Oddly enough, it appears one of the few things that got cheaper to make as they were banned from using the expensive ingredient - veal. (Smells and tastes like pig's toilet paper, with or without ).

Most TV chefs have restaurants! Whether they did before they started recomending (no longer) cheap cuts I don't know!! But they've been doing it a looooong time!!

[Horse]

Two teenagers have been arrested after accidentally leaving a backpack containing cannabis and thousands of dollars in cash outside a charity shop in New Zealand, police have told local media.

A shop volunteer noticed a strong smell emanating from the backpack, which had been left in the donation area, and found several plastic bags of marijuana weighing 43.2g and NZ$3,700 ($2,200) in banknotes.

https://www.bbc.co.uk/news/articles/c1w5yq924j1o

[gremlin]

What's the difference between a 'designer cross-breed dog' and a mongrel?

'Designer' dog owners report more problem behaviours, vets warn

https://www.bbc.co.uk/news/articles/cwyx81517jxo

We used to have a mutt as a kid. It was a mongrel back then, but I'm wondering now if it was actually a designer Alsatarusselbeagalfoxapoo. Come to think of it, it used to run around growling and barking at us as kids, so it probably was designer.

[Horse]

Mongrels are supposed to be better because they are less likely to suffer the health issues of in-breed specimens.

Designer combos probably suffer the worst issues of long-term breeds, plus are often likely to have been created by unscrupulous breeders who ignore those issues.

[Taipan]