Thanks for the steak recipes folks, I do need some.

With the lock down looming I went to a small independent supermarket who have whole cuts of meat quite reasonably priced. Unfortunately the whole scotch fillet & rump I bought must have been from a very old bull. They look nicely marbled but it was a tough beast they came from.

I've done a couple of great stews but was thinking I might braise some, something I have never tried. They are most definitely not up to bar-b-Que. I have a couple cut to roast size, but I'm not sure they will do that well there either.

Our new dog might do well if I can't find a good way of cooking this stuff. He is a large Rhodesian ridge back, you know the African lion dog, from the animal welfare shelter, & was the most miserable there, so needed a home.

So far he he is doing great. He is really happy to have a home, & you know, he is doing his job beautifully. We have not had a single lion around here since we got him.

Hi Hassie,

Jamie Oliver has a great recipe on how to cook the perfect
steak:

http://www.jamieoliver.com/features/how-to-cook-the-perfect-steak/

Lovely to hear about your new dog. I grew up with all sorts
of pets - from chooks, ducks, cats, horses, and I even had access
to a dairy and a riding school. Ah memories (sigh).

My eldest son has just sent me some emails along with photos
of what the grand-kids have been up to at home. Making play dough,
cooking pizzas - they look very occupied and having fun.

cont'd ...

I'm a bit slow off the mark this morning.

Hassie, I just got your lion joke.
Good one!

Hassy, don't there suppose to be some kind of "lion" like cat living in the mountains somewhere in the rugged Great Dividing Range? The grandfather told stories of seeing large big wild cats in the mountains east of where we lived.

Todays recipe I have in my 'slow cooker' you'll love this one Foxy. Its "OX HEART", I can hear the swoons of envious jealousy from vegans everywhere.

Beef Heart (cheap as chips $4) over 1/2 kg. Clean, and I mean clean, outside fat, sinew, ventricle vains, got to get the VV's out, etc, all gone, just part of the joyful experience, chop chop into cubes. Into slow cooker with fresh herbs like oregano, sage, thyme, parsley, lots of parsley, bay leaves, black pepper, a bit of salt if you need it. If you ain't got all that stuff then mixed herbs will do. To appease the vegans, chop up a brown onion, a couple of carrots and a large spud. Add a couple of stock cubes, and my secret ingredient, a spoon of Vegemite. Cover with water and cook for 4 hours (true) on high!
Make gravy when cooked. ENJOY!

"T" is trying to outdo me! She has 2 Snapper heads boiling on top of the stove. She always demands the eyes for herself, likes snapper eyes because they are so big! Doesn't everyone? Says I can have the brain, me thinks fish don't have a brain. The disgusting things that woman eats.

Anybody got the recipe for Wuhan Bat Soup? The COVID-19 free version of course.

Hi Paul,

People eat all kinds of interesting items don't they?
I remember my gran making the most delicious meat in aspic
as part of special festivities and celebrations. The meat-jello
not only looked amazing but tasted amazing as well.
I remember it took many hours to make and a great deal of effort.
But was well worth it in the end.

It was years later that I learned pork trotters were part of the
ingredients used (as well as celery stalks, onion, carrot,
garlic, cloves, bay leaves, peppercorns dill, et cetera).

Unfortunately she never left me the recipe. I'm still
searching for a good one.