Just looked em up . No thanks .
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Apparently the flowery language is all down to the Normans…
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Why do we say white meat or dark meat…?
it’s all because the victorians wouldn’t say leg breast or thigh for fear of embarrassing any ladies sat around the dinner table, hence white or dark meat…
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While being served a cold chicken lunch in America, Churchill asked the hostess: “May I have some breast?”
“Mr Churchill,” she replied, “In this country we ask for white meat or dark meat.”
The next day Churchill had an orchid delivered to her, along with the message: “I would be obliged if you would pin this on your white meat.”
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So were we more prudish or simply more modest at that time?
Well this is fascinating and yet another learning experience on this forum. I always thought all chicken and other poultry was white meat, but it turns out that it depends on the muscles as to whether it’s defined as such. So a breast may be white, but the leg red… something to do with the level of myoglobin, a protein found in the muscle cells of animals. The more of this stuff the meat has, the darker red it is.
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Sirloin steak comes from king james ( can’t remember which one)
He was enjoying a loin steak so much that he knighted it,hence sirloin
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It wasn’t until I came to Australia that I appreciated how nice a sausage can be, The British sausage was so full of bread than you never knew whether to fry or butter it.
It’s a mystery to me why sausages are called “snags” but there you go. Where would the world be without a Bunnings Snag on the weekend or a Democracy Sausage on voting day?
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I refer to boiled eggs as… googy eggs and tomatoes as Tommie Georges!
Does that count?
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Oh boy! Sauteed in garlic and butter to perfection…Yumm 
IMO that’s a complete and utter waste of good butter :yes:
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The thought of eating a snail makes me feel a little queasy .
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The thought of eating a snail makes me feel a lot queasy, Muddy! 
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