oh and after working in a restaurant for my entire life, and serving many beef & burgandy clubs, I've seen some funny things from so called 'experts' - you'll appreciate this one serge.
the funniest one i remember was the night we served kangaroo while we were involved in its pre-launch market testing. as it was a B&B club, they weren't allowed to know what they were eating until the end - they had to guess and someone had to speak at the end of each dish.
As I cleared plates I always got to hear interesting things, and they were all crapping on to each other about the amazing texture of the 'beef' and what grain/grass combination it must have been fed to have the fuller game flavor etc.
A guy got up and crapped on about it for 10 minutes ... 'aaah yes a delightful cut of beef, perhaps a rump, grain fed' etc.
My step dad comes out at the end of the night, starts going through the dishes that were served .... 'and the main course was a loin fillet of Kangaroo served with red wine jus on a bed of garlic mash'
The scene that followed was hilarious ... some going 'oh my god thats disgusting, i can't believe we just ate that' through to wine spraying across the table from some!!!
One minute they were raving about how awesome it was, next they were all very concerned
I keep trying to encourage my Mum to write a book
