Amarantha wrote:
> We know someone who knows someone etc, and we've gone halves inna straight-
> from-the-farm cow. The beast arrived last night - our friend called us to
> come and get our half, and by the time we got out there, packed the car,
> got home, made Neighbourhood Watch suspicious, divvied it up and packed the
> chest freezer, it was nearly 1am. So very tired today but oh so worth it
> :P
>
> Now my head is spinning planning all the things I'm going to do with it. I
> keep amusing sheol by occasionally out-of-nowhere muttering "Must get some
> salt from that wholesale place," or "I'm gonna need a bigger pot..." No
> offal, sadly, as the guy who killed it got that as part of his payment for
> killing it. But plenty of marrow in the various bones, and the odd bit of
> tendon for my pho Mince and sausages still to come.
>
> It's only been hung for about 10 days - we're still learning how these
> transactions work, and next time we'll see if we can negotiate a few
> weeks' hanging. We're totally prepared to pay the extra cost. In the
> meantime I intend to experiment with that salt-the-steak concept that's
> been discussed here, using an identical unsalted bit as a control.
>
> What would you do with half a cow?
>
> K

Eat it. I imagine it would take a while.


--

Sarah Gray