Spend an evening with Sophie from Wakefield Grange Butchery and Grocer in Yankalilla to start understanding meat, especially the cheaper cuts!
This week, the SA Drink Of The Week is from Forktree Brewing.
Nigel will try to stump us in IS IT NEWS on the topic of cows and meat.
In 100 Weeks Ago we hear from Lainie Anderson, Sunday Mail columnist and journalist.
And in the musical pilgrimage … Todd Fischer has a song from Jen Cloher.
— The Adelaide Show (@TheAdelaideShow) September 8, 2017
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Running Sheet: Understanding meat
|You’re an audio engineer?
|Theme and Introduction. Our original theme song in full is here, Adelaidey-hoo.
|SA Drink Of The Week
|Forktree Brewing Southern Sunrise Ale … tasting notes
|Stories Without Notice
I’ve been reflecting a lot about our expectations of our listeners in using some of their precious time to listen to our extended program. Sometimes I think we ask too much. But then I compare it to much of the noise and bluster out there and I feel like we are creating some sort of refuge for people who are curious about stories and insights from people who are deeply engaged in various pursuits.
Note To Self is a great podcast that often explores the theme of balancing human needs and human time with the fast pace and shallowness (often) of the tech superhighway and on on a recent episode, they shared a quote from Neil Postman, author of Amusing Ourselves To Death. Neil did this comparison of George Orwell’s 1984 and Aldous Huxley’s Brave New World in 1985. And it is eerie.
What Orwell feared were those who would ban books. What Huxley feared was that there would be no reason to ban a book, for there would be no one who wanted to read one. Orwell feared those who would deprive us of information. Huxley feared those who would give us so much that we would be reduced to passivity and egoism. Orwell feared that the truth would be concealed from us. Huxley feared the truth would be drowned in a sea of irrelevance. Orwell feared we would become a captive culture. Huxley feared we would become a trivial culture.
Meat forms some part of the diet for most people, despite prominent public discourse about veganism and vegetarianism. If you’ve ever popped to the shops for some groceries without needing to buy meat, you’ve probably noticed that your bill is much lower, especially if you are like me and always look for the prime cuts, so with Sophie Wakefield of Wakefield Grange, we’re going to explore how you can use some of the cheaper cuts of meat without skimping on nutritional value or taste.
How do you react when you hear that someone like me has rarely bought and cooked with any cuts of red meat other than scotch fillet, porterhouse, or premium roasts? What am I missing out on?
Before we get into some of your favourite, cheaper cuts of meat and some recipes, I asked some of our previous guests if they had any questions for you and what I got in return was the outline for an interesting interview. So let’s start with them.
Dougal McFuzzlebutt (he just organised the Up In Smoke BBQ competition and is heavily involved in promoting local food, and hosted us for episode 161): Why should people buy from a farmgate or reputable butcher vs a large corporate supermarket chain?
How long as Nathan’s family been working the land and raising cattle, etc?
Grant Neal (The Smoking Joint BBQ team – episode 127): How important is the breed of the animal versus how it’s raised. We’ve seen a focus on Berkshire pork and longhorn beef for example as great breeds but can the humble grass fed Angus be better? PS we think grassfed Angus blitzes a 9+ Wagyu but interested to see what drives that demand.
Dougal: How does grass fed differ from grain fed?
Jesse Donnarumma (BBQ aficionado, sells incredible brisket, and has been on our show as That Aircon Guy in episode 21): What do the cows eat during summer when all the grass has died?
Jesse: If intramuscular fat is flavour, why choose leaner grass fed beef over fattier grain fed beef?
Grant: What are your views on animal transportation to abbatoirs – how do they deal with animal stress and does stress affect the final product.
Dougal and Grant both asked about the impact of low slow barbecueing: Low and slow BBQ has lifted brisket type cuts prices. What’s the next wave of undiscovered low cost cuts? Offal?
Joy White (who runs Homestead Lovers in Mannum where she makes an amazing range of natural food rubs and powders, and who was on episode 178): I’m pretty stoked that my Baristador Coffee is used in one of Joy’s BBQ rubs called the Bolt Action, which is why I’m keen to hear your response to her question, namely, if you could use anything in the food world to rub your meat what would it be?
Dougal asked a question that will lead us into your cuts and recipes: What do you do with offcuts and leftovers?
Jesse: I’m personally wondering if chickens and ducks are raised together or separately. (Thinking of raising ducks for their eggs
|Is It News?
Nigel challenges the panel to pick the fake story from three stories from South Australia’s past.
Observer May 1909
NEWS December 1897
The Mail December 1928
|100 Weeks Ago
|In 100 Weeks Ago, we dig into the vault to find a snippet of our interview with Lainie Anderson, Sunday Mail columnist and journalist. In this snippet, Steve had asked whether Lainie tries to convince readers to take a particular position in her articles, and she used the example of the Adler shotgun issue in her answer.
| Musical Pilgrimage
We’re out in the country at Yankalilla for this week’s episode so I’ve decided to play a song for you called Regional Echo by Jen Cloher. Jen is an Australian singer-songwriter who also runs Melbourne label Milk! Records with her wife Courtney Barnett. Their label features an amazing lineup of musicians including one of my personal favourites, Fraser A. Gorman.
We insert a grab of Jen here, exclusively for The Adelaide Show, courtesy of John Murch.
As someone who grew up in a small country town, Regional Echo is a song that seems really familiar and relevant to me. So much so that the first time I heard it I already felt like I had grown up listening to it my whole life. She captures the Australian essence in such a direct and honest way with her lyrics, and I absolutely love one line in particular where she describes “Prawns in wheelie bins marinate a cocktail of stink.” That’s something I have experienced first hand, every Christmas after our huge family feasts.
Jen also communicates a message of small town life being a larger metaphor for small time thinking. In an interview with Stereogum she stated that “We’re not encouraged to dream big in Australia, there’s something in our national psyche that keeps us small.”
|I’m relying on you Sophie … Look at me … What planet are you from
Here is this week’s preview video:
SFX: Throughout the podcast we use free sfx from freesfx.co.uk for the harp, the visa stamp, the silent movie music, the stylus, the radio signal sfx, the wine pouring and cork pulling sfx, and the swooshes around Siri.