Thursday, 16 April 2009

By way of rejoinder

I would have to say that, on the whole, the quality of my culinary preparations has probably gone slightly down since returning from France. This is attributable to any number of factors: the unavailability of ingredients to which I had become accustomed, the increased distance to the shops, and perhaps the general laziness associated with getting older :)

However, one of the great blessings I've had is introducing myself to kangaroo meat. I've had a number of kangaroo steaks, fillets and roasts since getting back, and I have found them thoroughly palatable, both from a pure taste point of view, and from the point of view of eating a lower-fat, lower-carbon-footprint, lower-water-footprint form of meat.

" * * * "

What's that, skip? You say you'd taste lovely with some roast potato, sweet potato and garlic? Ok!


chris said...

And just plain old smaller-footprint animal... Though I guess you should really include a bit of the tail in there. :-)

Emily said...

Your cooking is going ahead in leaps and bounds.

(all masked heroes know how to blind bake)