phobo

Kangaroo meat has a gamey, rich flavour, and is very low in fat. It's quite good as a component in sausages, but you generally have to add pork (or some other kind of) fat. It would be most akin in the States to venison. How many Americans do you know who eat a venison fillet at home on a regular basis?

Sorry about botching the quotation thing, I'm new here....

QUOTE (Roger McShane @ Jun 8 2003, 04:08 AM) Could it be that the contribution of the British chefs has held back innovation and the embracing of Asian flavours that typifies Sydney? I must admit that most of their contributions leave me wondering what all the fuss is about. " Held back"? "Held back"? Truly one of the sillier posts.