Quote ="Mintball"I didn't suggest that the workforce should make the decisions. Perhaps it's naive, but that what I'd expect management to do – manage. That, we are often told, is why management get paid so much ">more.'" OK, but why aren't management allowed to make mistakes? As I said, no one has the benefit of a crystal ball. And yes, it's to a degree unfair that the workforce have to pay for those mistakes (or an economic downturn, or whatever) with their jobs, but what alternative is there when there is no money to pay for those workers? It's a simple enough question, and if someone can come up with an answer, then I am all ears.

Quote ="Mintball"I didn't suggest that the workforce should make the decisions. Perhaps it's naive, but that what I'd expect management to do – manage. That, we are often told, is why management get paid so much ">more.'" OK, but why aren't management allowed to make mistakes? As I said, no one has the benefit of a crystal ball. And yes, it's to a degree unfair that the workforce have to pay for those mistakes (or an economic downturn, or whatever) with their jobs, but what alternative is there when there is no money to pay for those workers? It's a simple enough question, and if someone can come up with an answer, then I am all ears.

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Indeed, I remember a famous lisping chef extolling the virtues of bone in shoulder of Pork, which f'd up the availability of my favourite sunday roast for months!

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Indeed, I remember a famous lisping chef extolling the virtues of bone in shoulder of Pork, which f'd up the availability of my favourite sunday roast for months!

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Yes you are right to make that point. Oxtail is a very cheap cut but possibly one of the tastiest

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Yes you are right to make that point. Oxtail is a very cheap cut but possibly one of the tastiest

Don't dismiss lamb breast either.



Morrison's sell a small 1/2 sheet for about £1.25, My local butcher sells whole breasts for 75p each. Either bone them, then roll & stuff 'em or simply season and place the racks in a hot oven and eat like you would pork ribs

I saw a documentary a few months ago on this fish (or something very similar), where the reporter visited the farm in Vietnam and found some of the fish had been deliberately mutilated (think it was one eye removed..IIRC??) as it enhanced the virility in the male allowing them to increase their stocks.



Looked rank to be honest!

I think you're getting a bit confuddled mate. It's farmed tiger prawn that sometimes have one eye removed to increase fecundity in females.



There's one weird treatment that pangasius suffer though: female fish are injected with a solution that contains pregnant human urine, this also has the effect of increasing spawning rates. It does beg the question of how they came to this conclusion and what other methods were tried before deciding that pregnant women's pi[is[/is was best