Stirring people up in the meat section

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Originally Posted by 350RRC

About 2.5 years ago I was collecting data on a rock lobster boat working out of Port Mac in SA.

After a few days the subject of 'fritz' arose and it turned out the owner / skipper had a particular liking of it, and it was apparently available frozen from the Port Mac general store.

He also told me one of the best stories I've ever heard, about going for his first job after leaving school at the minimum age of 14, 15?

Went to the local abattoir for an interview that went fine and was given some paperwork to fill in.

He asked politely if he could take it home and bring it back first thing the next day. No probs.

Next day he took it back all filled in and apologised, telling the ab. boss he had to get help because he couldn't actually read or write.

Boss gave him the job on the spot, saying that honest people like him were the ones they wanted.

This guy, let's call him Dennis, can read and write a bit these days thanks to a patient and loving wife and his own determination and is doing very well in the world.

cheers, DL

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There is nothing to be ashamed of or embarrassed about that, Dennis.[wink11]
It was the way it was, some people had better opportunities than others & speaking of opportunities, why O why did SA Education Dept. Primary schools need to have "Opportunity Classes" & red coloured covers for exercise books for "unfortunate" kids while the rest of the class had Bluey Grey ones? Wouldn't happen today thank Christ.



Oh yeah the other Fritz name I was trying to think of was "Bung Fritz" Dunno why it was called that, maybe they bunged the offal into a pot & cooked it?

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Originally Posted by 4bee

There is nothing to be ashamed of or embarrassed about that, Dennis.[wink11]
It was the way it was, some people had better opportunities than others & speaking of opportunities, why O why did SA Education Dept. Primary schools need to have "Opportunity Classes" & red coloured covers for exercise books for "unfortunate" kids while the rest of the class had Bluey Grey ones? Wouldn't happen today thank Christ.



Oh yeah the other Fritz name I was trying to think of was "Bung Fritz" Dunno why it was called that, maybe they bunged the offal into a pot & cooked it?

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Might have something to do with its constipational side effects. :toilet:

[biggrin] I was going to say something like that 58i but thought some Mods here may find it a bit OTFT.[biggrin][biggrin]

One has to draw the line somewhere yer know.[smilebigeye]

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Originally Posted by 4bee

[biggrin] I was going to say something like that 58i but thought some Mods here may find it a bit OTFT.[biggrin][biggrin]

One has to draw the line somewhere yer know.[smilebigeye]

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It's all in the wording. [bigwhistle]

I've never liked offal. I loathe liver, especially lamb's fry - it's disgusting in flavour. Kidney, in small quantities in steak and kidney pie is acceptable but never on its own. I was fed tripe and white sauce as a kid in hospital - never eaten it since.

Red meat? We tend to buy fillet steak.

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Originally Posted by d@rk51d3

At the supermarket, you have to go to the pet food fridges to get any of it.

The look of horror on the checkout girls faces when they realise it's your dinner is priceless. :D

....;)

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I don't think pet food is made to the same standard/s as food for human consumption.

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Originally Posted by BathurstTom

If you have a 'Crab' stick, you are having tripe. I know somebody who's daughter is allergic to sea food and can safely eat them...

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Actually they are finely pulverised Surimi (White fish), Egg whites, Sugar, Starch and a few other spices.

No tripe to be found...

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Originally Posted by p38arover

I've never liked offal. I loathe liver, especially lamb's fry - it's disgusting in flavour. Kidney, in small quantities in steak and kidney pie is acceptable but never on its own. I was fed tripe and white sauce as a kid in hospital - never eaten it since.

Red meat? We tend to buy fillet steak.

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Spot on.... it’s not the depression, why eat crap!
Porterhouse steak or nothing!

I went to a good restaurant in Japan a few years back and one of dishes had foie gras in it. I cut into it and got a real shock because it had real veins etc - and then I realised: in Australia the "foie gras" served in restaurants is usually a pate made from goose livers, whereas this was the actual liver.

Motsunabe at a Japanese restaurant a few years ago (2012). There were several offal combined. The lung tissue still had alveoli visible.[bigsmile1]