The Chinese athletes have been victorious in the Olympics winning 100 medals 51 of which gold and winning the overall medal race.
And now I can reveal the secret of the Chinese athletes’ success – Scottish deer penis, regarded as the most virile in the world.
The stars use it to boost stamina and for its alleged anti-inflammatory, immune stimulant and injury-healing properties. The deers penis is also rich in protein, vitamins, calcium, magnesium and hormones and low in cholesterol.
Chinese traders have visited the Highlands to view the deer and have been training dealers on how to process the penises which are frozen or dried before export.
Finlay Clark, of the Association of Deer Management Groups, added: “I have never tried it, but if there are any Scottish athletes who want to give it a go I’m sure we could arrange it.”
Tuesday, 26 August 2008
Monday, 18 August 2008
Eat veal says the RSPCA
The RSPCA and Compassion in World Farming (CIWF) are joining forces to launch a campaign to get veal back on the British dinner menu. After years or campaigning agianst veal many are thinking why the sudden turn arround.
"Veal shouldn't be a dirty word," said Rowen West-Henzell, food business manager for CIWF. "There is a process of re-education that needs to occur. British rose veal is something we are happy to endorse."
High-welfare veal is known as rose veal, as calves are not fed the restricted, low-iron diet that is needed to produce the traditional white veal meat.
Veal is widely eaten in the Netherlands, Germany, France and Italy, but currently has a limited market in the UK.
"Over the next year we will be promoting the consumption of rose veal as a way of dealing with the problem of wasted bull calves," said Ms West- Henzell.
Last year around 260,000 young, male dairy calves were condemned as "waste products" in the UK, as they don't produce milk and are rarely used for beef due to their low muscle tone. These animals are either shot at birth or exported to the Continent.
British veal was recently brought to the public attention on the Channel 4 show The F Word, in which the journalist Janet Street-Porter raised veal calves as part of her attempt to encourage people to eat more British veal.
"Veal shouldn't be a dirty word," said Rowen West-Henzell, food business manager for CIWF. "There is a process of re-education that needs to occur. British rose veal is something we are happy to endorse." High-welfare veal is known as rose veal, as calves are not fed the restricted, low-iron diet that is needed to produce the traditional white veal meat.
Veal is widely eaten in the Netherlands, Germany, France and Italy, but currently has a limited market in the UK.
"Over the next year we will be promoting the consumption of rose veal as a way of dealing with the problem of wasted bull calves," said Ms West- Henzell.
Last year around 260,000 young, male dairy calves were condemned as "waste products" in the UK, as they don't produce milk and are rarely used for beef due to their low muscle tone. These animals are either shot at birth or exported to the Continent.
British veal was recently brought to the public attention on the Channel 4 show The F Word, in which the journalist Janet Street-Porter raised veal calves as part of her attempt to encourage people to eat more British veal.
Tuesday, 5 August 2008
Reducing food wastage
It has been in the press a lot recently that Britons throw away over £8 billion worth of food each year.
Using leftovers is a great way to reduce food wastage and respect the lives of the animals that have been killed for our benefit. And it’s also a good way to save money on the food budget. Consider using leftovers more, but this doesn't mean you have to sacrifice taste or variety, meats may even taste better the next day.
These tips will help you find ways to use leftover meat, reduce your food budget and expand your menu.
Make multi-meat meals for more flavour and variety, adding yesterday’s leftover sausages or turkey to a meat loaf will make for a tasty and nutritious meal. You can add just about any meat to a cheesy or creamy casserole made from potatoes or pasta and sauce.
Or how about using the remains of Sunday’s roast chicken to create a stir fry or curry as long as the chickens been kept in a fridge it should be fine. Just add a jar of your favourite sauce and some vegetables and your done.
It might take a bit of forward planning and require a bit of extra work but the results will far out way this.
Using leftovers is a great way to reduce food wastage and respect the lives of the animals that have been killed for our benefit. And it’s also a good way to save money on the food budget. Consider using leftovers more, but this doesn't mean you have to sacrifice taste or variety, meats may even taste better the next day.
These tips will help you find ways to use leftover meat, reduce your food budget and expand your menu.
Make multi-meat meals for more flavour and variety, adding yesterday’s leftover sausages or turkey to a meat loaf will make for a tasty and nutritious meal. You can add just about any meat to a cheesy or creamy casserole made from potatoes or pasta and sauce.
Or how about using the remains of Sunday’s roast chicken to create a stir fry or curry as long as the chickens been kept in a fridge it should be fine. Just add a jar of your favourite sauce and some vegetables and your done.It might take a bit of forward planning and require a bit of extra work but the results will far out way this.
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