Get your gums around my meaty delight (Meat)

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Product:	Meat
Date:	05/04/02 (65 review reads)
Rating:

Advantages: You can't beat your meat

Disadvantages: Well you can if you are that way inclined

Some people like meat, some don't. Some eat it, some choose not to. Jackdaws love my big Sphinx of quartz, but that is of course up to the individual jackdaw, I would never force them to love it just as I would never force anyone to eat meat. Please don't give me all of the veggie propaganda, if you are veggie you shouldn't be reading meat opinions should you, well, should you? I like meat so let me review it in peace.

So now that the veggies are off my case I'll get on with some meaty opinionated goodness. This is a wide category isn't it? Meat. Nearly as wide as my ring, but lots more scope to play with. I could review chicken, but the chicken has traumatised me. I wanted to run off with her and have lots of little baby ChucklingChicks, but she loves marandina. I'm heartbroken. I've got over it now though.

I could have reviewed venison, but someone told me it was very expensive so I don't think we want to go down that avenue of meat snobbery do we? Actually I think they meant that it was very expensive but what they actually said was it was 'dead dear'.

I could have reviewed pork, but we don't have much pork in our house. I think Mrs Chuckle has gotten it into her head that I don't like it because I overheard her saying that when I'm away on business she loves taking the opportunity to get a good portion of prime pork inside her. She must think that I don't want her to make pork when I'm here and I don't really know how to broach the subject. I'll just let the poor dear believe that I don't like it and continue to have her porking session when I'm away.

There are other types of meat also. Lamb is nice. Mutton is lamb that has gone past it's sell by date I think. Old lamb. I don't like mutton much, except in soup like mutton soup and mutton and noodle soup. I like lambs, in fact I love sheep, but that is a story for the erotic section when it
is opened. Frogs legs are also meat but people shouldn't eat frogs because frogs are my friends. I have 2362 frogs now in a big pond and I don't know what I am going to do with them. Each day there are more of them. I think I might have to start eating them, if I do I will give you my recipes another time. I also have a few recently created recipes for llama, including caseroles, stews and pies, but there isn't a llama recipe section so I can't pass them on.

The recipe that I want to give you is of my beefy bovine buddies, cows. And bullocks. Talking of bullocks, I had some real meat balls after the bullfight that I attended. They were big and yummy. The next night I went back for more and they were small and scrawny. I think the bulls must have won that night. Watch what you are doing with bullocks.

Cows are constructed from meat. I don't know who makes them but they must be clever people. When you dissect a cow you can find lots of steaks and unminced mince. Butchers take them out of their packaging and free up all of the individual pieces to make it easier for us. So the first thing to do is to go to a butchers and ask for some beef (the insider name for the meat of the bovine). The most common form of beef comes in sections known as 'steaks'. Ask for some sirloin steaks for this yummy scrummy in my tummy recipe.

## Chuckles Roast Sirloin ##
3lbs of sirloin
2 fluid ounces of whisky
¼ pt. red wine
1 oz. butter
2 oz. flour
salt and pepper
plates

Preheat oven to 180ºC. Mix the wine and whisky together. Baste the meat with the liquid. Season the wet meat and place it in a roasting tin. Place it in the oven and cook for one hour. Add the whisky and wine to the tin and cook for another hour. Remove excess fat from top of liquid and strain liquid into a saucepan, adding water to bring it to about ¾ pint. Beat the butter into the flour to form a smooth paste. Add a little bit of
the juice to this and mix well, then pour into the pan with the rest of the juice. Mix it well and bring it to the boil. Simmer for about 2 - 3 minutes. If the sauce seems a little thick you can add some more water. Serve the sauce in a gravy boat, and serve along with the meat and jacket potatoes - on the plates. Yum.

P.S. I was supposed to mention something about herpes here but I forgot. I'll do it next time. And oh poo, I forgot to mention poo. We could start up a site about cows wastage called MooPoo.

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