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Intrigued by the corned mutton, let us know how it tastes
Just opened a tin.
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In style, it's very similar to (good quality) corned beef. The meat is in decent-size chunks, not mushy or ground. Low salt content, and the mutton flavour comes through nicely.

The tin comes from Fiji. Macros are quite good, especially for my high-protein and low-carbohydrate diet. Per 100 g:
  • Energy: 277 kcal
  • Protein: 20.9 g
  • Fat 21.7 g
  • Saturated fat: 8.5 g
  • Carbohydrates: 0 g
  • Sodium: 652 mg
This will work as a lamb alternative to pretty much anything that you would make with canned corned beef. Should be nice fried up with onion, garlic, and potato mash. Will do that soon :)
 
Envious. I love roasted goose, but sadly it’s difficult/impossible to find in the Chinatowns I’ve been to in the US. Although, they often sell them whole, frozen at a good price.
yeah i don't remember goose hanging in the windows when i was in the us. regardless duck or goose, the neck is the best part, followed by the leg.
 
yeah i don't remember goose hanging in the windows when i was in the us. regardless duck or goose, the neck is the best part, followed by the leg.
I’ve searched for it in the US, to no luck. Ohhh, maybe I’ll do a goose for thanksgiving!
 
Just opened a tin.
View attachment 350804

In style, it's very similar to (good quality) corned beef. The meat is in decent-size chunks, not mushy or ground. Low salt content, and the mutton flavour comes through nicely.

The tin comes from Fiji. Macros are quite good, especially for my high-protein and low-carbohydrate diet. Per 100 g:
  • Energy: 277 kcal
  • Protein: 20.9 g
  • Fat 21.7 g
  • Saturated fat: 8.5 g
  • Carbohydrates: 0 g
  • Sodium: 652 mg
This will work as a lamb alternative to pretty much anything that you would make with canned corned beef. Should be nice fried up with onion, garlic, and potato mash. Will do that soon :)
I’ve gotta try canned corned mutton—it’ll fit nicely into my Polynesian repertoire. Grew up eating a fair amount of canned corned beef, as many Hawaiian islanders did. Below is Palm, arguably the most revered brand, not uncommon seeing it kept behind lock and key in stores.
IMG_6485.jpeg
 
I’ve gotta try canned corned mutton—it’ll fit nicely into my Polynesian repertoire. Grew up eating a fair amount of canned corned beef, as many Hawaiian islanders did. Below is Palm, arguably the most revered brand, not uncommon seeing it kept behind lock and key in stores.
View attachment 350909
I agree Palm is primo. And here I am with a can of Pacific which is Australian!
 
How was that otoro?
nothing to write home about, but it was like $2-3
That ain't saying much USA version of Fanta uses dyes for color more sweetener high fructose corn syrup. Don't know if HFCS is used as much in Asia & Europe.
its not as sweet as US fanta or sunkist, but its not as good as german fanta
 
Roast duck, char siew rice plate in Manhattan’s Chinatown, $9.50.
View attachment 353494
That's what I miss most from living in Hong Kong!
I ran a chain of lunch box shops (飯盒 (faan hap)) but would eat roast meat from the competition most days!
One thing about HK roast meat shops is the they all served really good, fresh rice which is not the case in SF.
The roast meat in SF is mediocre since Hing Lung closed.
The family did open Go Duck Yourself, but it's gentrified and pricey...
 
That's what I miss most from living in Hong Kong!
I ran a chain of lunch box shops (飯盒 (faan hap)) but would eat roast meat from the competition most days!
One thing about HK roast meat shops is the they all served really good, fresh rice which is not the case in SF.
The roast meat in SF is mediocre since Hing Lung closed.
The family did open Go Duck Yourself, but it's gentrified and pricey...
NYC has decent to good canto bbq, I’m saddened by never seeing bbq goose though.
 
Bunnings is a hardware chain store, similar to Home Depot in the US. Every weekend, Bunnings stores have a little stall near the entrance where people sell "Bunnings Snags". The stalls are made available to various community groups, such as schools, Surf Life Savers, Boy Scouts, and so on. Volunteers staff the stall for the weekend to raise money for their group.
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This morning, it was the Australian Woodturners Association turn to raise money.
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The Bunnings Snag (sausage) is something of an Australian cultural icon. It is famous for being really basic, pretty much the cheapest sausage one can possibly make. They are typically an emulsified sausage, often made with beef, but can also be pork or chicken sausage. It really depends on whatever cheapest sausage the community group volunteers could get their hands on.

The distinguishing features are that the fat content has to be high, preferably above 30% (fat is cheaper than meat), and that the sausage contains a massive amount of filler. Rice flour, rusk, and other cereal grains are popular. The sausages are never smoked or blanched, and are never put into proper real casings. Instead, cheap and nasty collagen casings are mandatory, because they tend to split on the hot plate and allow much of the fat to render out, so the cooked sausage is quite dry and crumbly. The beef flavour is there, but rather subdued, presumably because whatever meat is in these sausages are all the trimmings and off-cuts that truly cannot be used for anything else (other than maybe dog food).

The most authentic examples do not taste much like meat of any kind at all. Instead, they have sort of a vague meaty and salty flavour that really doesn't taste like anything. Or tastes like cereal that has been waved past a meat works a few times.

This morning's example was of disappointingly high quality and came close to violating the expected maximum quality standard for a Bunnings sausage 😈
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People do not seek out a Bunnings sausage for its taste. (No-one in their right mind would do that.) But people buy them—despite their taste—out of a sense of civic duty. After all, they are sold to support a good cause, and not buying a Bunnings sausage during the Sunday trip to the local hardware store would be downright un-Australian.
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The Bunnnings sausage is an icon that belongs Down Under the same way that Lamingtons and Vegemite do. And it has firmly established Australia as the world record holder for the worst sausage ever.

As usual, we Aussies are punching above our weight ;)
 

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