Oh yeah I have a tendency to have run-on sentences. I mean "All meat 1/2 off because of the expire date". Coop, whole chickens on sale this week! I am trying to get used to English humor. I find it funny but dry and it takes me awhile sorry.
I generally have a problem eating animals that are smart. Hence no horse, and no dog. However, pigs are smarter than dogs it's just unfortunate for them that they are so delicious.
You can turn cannibal any day now, I see, ChemG . (A friend who is a 'pig wholesaler' in Malaysia told me that pigs are delicate creatures -- they faint if they get too much sun; and then they're rushed to restaurants before they expire.)
Oh, I love the marinated pork steaks at Migros (at first I pooh-poohed pre-marinated meats, but... one day they had a sale -- only about CHF5 for two sizable pieces, which I couldn't resist, of course). Nice and tender if you merely panfry on medium-high heat for 3 or 4 minutes on each side. A tad salty though.
Once in a Japanese restaurant, I ate horse sashimi (free sample) by mistake. When the chef came out and asked, "How did you like that?" I replied, "Strong flavoured but good. What kind of fish was it?" "Not fish -- horse," he answered. I blurted out: "Oh my gawd, I ate Mr Ed?!"
latter means pork scratchings a delicacy par excellence. I brought some back but my Swiss buddies were unimpressed - dont know why - they eat fleischkase(sp?).
bacon butties, black pudding - oh my God heaven!!
did u try the T-bone at Migros? quite good but 29stutz it's impossible to enjoy. who makes the money on this?
horse meat is good but my partner, a veggie , gives me a hard time
Pork and veal. The veal here is amazing, and is treated much better than veal in other lands. I've seen veal wandering around up in the mountains. If we didn't eat the meat here, the animals wouldn't get to live in the wonderful outdoors here in Switzerland. Even the pigs usually have a nice place to live, with little houses and all.
For cured meat, Buendnerfleisch and Buendner Rohshenken. If you combine the Rohshenken and some veal up as saltimbocca, it doesn't get much better for a meat dish. Yum!
Make no mistake, I love watching the wild ducks at the Zugersee but wonder how well they'd fare in a country like Malaysia -- would the locals try to catch them for food? Those distended duck 'chests' are really tempting and makes one think of 'Peking Duck' and duck pate.
Anyone tried the rabbit in der Schweiz? (I don't eat rabbit coz I was born in the Year of the Rabbit. Actually, had rabbit satay once in Malaysia but found the meat too soft and insipid.) Any good?
He He, reminds me of hiring a boat on the Thames. My young niece who came to join us with her mum, fed the ducks, geese and swans with a pack of budget bread a day. I digress. Anyway in Windsor we went to eat Thai and i ordered duck, the "auntie Lynnie how can you do that was priceless" i asked her what she was eating and she answered "just meat" it was chicken fried rice! I suppose chickens don't swim on the Thames! She needed her protein so i kept my mouth shut.
We had some Swiss friends cook up some rabbit for us once. It was really good, but the rabbits were home-grown. I don't know what the commercial ones would be like.
Having been bought up on wild game, and having been employed in different jobs where the killing of animals was nothing out of the ordinary especially when it was for YOUR OWN USE, I have to say even though I still eat meat I`m slowly coming to the stage where I ask myself WHY``Òut of our 5 kids 3 don`t eat meat( from their own reasons) Our main income we derive from fattening cattle, so....regards kap.
I strongly hope to be able to find rabbit meat in some supermarket over there. Here in Dublin I cannot find it and I only have it when I go back to my MAMMA in Italy!!!!
I know I'll sound like a broken record, flogging the markets, but Oerlikon's market (Wed/Sat) has a rabbit butcher - you should try there. Not that it'd be as good as your mamma's .
Keeping in mind my former residence was New York..
If there's anything that stops me from becoming a vegetarian, it's the great sausages here. Street fare or the stuff from Migros or a proper sausage feast at the Zeughauskeller...it's all so good.
Most cured meats are terrific! And the dried sausages too. And it's almost fall...and the time for venison sausages. Mmm...
Chicken is very nice too...especially the St. Sever and Mere Josephine brands, or the Poulet de Bresse from the Oerlikon market... far, far superior to the mass produced, over-large birds in the U.S.
The beef here though is not as good as (good) beef in the U.S. And the prices make me cry.
Are there any good meat substitutes in Switzerland???
Here in the US there are quite a few companies that make great soy products without the genetically engineered soy. Just don't like the texture and taste of any meat...well maybe chicken... only once in a blue moon.