I also like salt. It's like butter in that it goes with pretty much everything you can put in your mouth.
A little while ago I had the brilliant idea to steal an idea from the internet and combine all these delicious things together in the one, readily digestible form. I turned out well. A bit too well.
Chocolate, butter, macadamias and rock salt make for some serious food reward.
|Looks a little disgusting. Tastes the opposite.|
To venture off in the opposite direction, I happened to find a curious item for sale in the meat section of the local shop the other day. (speaking of which, our major supermarkets have recently started selling lard again. Woo-hoo, a win for the whiney fat-lovers!) I'm a keen observer of the fascinating methods butchers use to entice consumers, but this was something breathtakingly bold. And profoundly sad at the same time.
|Well, Clarice, have the lambs stopped screaming?|
Not really, real men born before 1990 don't cry. Not in public and certainly not in the fridge. But what was the butcher thinking? I am reluctant to brush it off as some wet-behind-the-ears apprentice, too naive to realise that his/her profession is supposed to value and treasure animal products, because what I thought was a one-off mistake earlier this year, is now obviously the norm:
|Lamb. With or without flavour.|
I don't care about the people who pay for soy products because they are clearly unstable, and as far as I'm aware, soy production doesn't involve raising a lovely animal then throwing its edible bits away because of all sorts of unAustralian insanity.
Stop the madness. Say NO to 'extra trim' anything.