Topic: horsemeat ...what next....fake lamb in curry

[StoneCut]

Microchip in food ?
http://www.telegraph.co.uk/foodanddrink/8824481/Chinese-restaurant-bankruptcy-fear-after-false-dog-meat-rumour.html
http://www.dailymail.co.uk/news/article-2049141/Chinese-restaurant-faces-bankruptcy-threat-false-rumours-diner-choked-microchip-served-dish-GREYHOUND.html
http://philosophydog.wordpress.com/2011/10/16/chinese-restaurant-diner-finds-dog-microchip-in-food-is-a-hoax/
http://www.petforums.co.uk/pet-news/160250-dogs-microchip-chips-tooth.html

"Cat's in the ladle": http://www.youtube.com/watch?v=zH46SmVv8SU

[Malc.]

Cat's in the ladle.  ;D

Just phoned the wife to find out where she had heard about this. Although reported to be a restaurant in Lancing, it seems suspiciously similar.

[StoneCut]

Personally, I'd label this one as "Urban Myth".

[sp]

What they should have done is put the price of the lamb dish up and given a cheaper beef option to allow the customer to make the choice.

but that's what they've done... albeit unscrupulously to maximise profit - lamb stock cubes are cheaper than real lamb...

[Malc.]

but that's what they've done...

Perhaps you misunderstood me. I meant that they should have been honest and offer a higher priced lamb dish and introduce a cheaper beef alternative in addition. That way the customer chooses which is better value and saves the restaurant trying to cheat it's customer base.

They should stuck to horse, at least they would have been 'en vogue'!  :

[Malc.]

But while you should be able to taste the difference between beef and mutton/lamb, even in a hot curry, if the beef has been cooked in a rich lamb or mutton stock then it's definitely going to be more difficult - especially if you're not looking for it.

After eating a hot lamb sagwala tonight, i'd have to agree, the lamb was very noticeable. Cooked in a rich lamb stock would make beef harder to detect but actually, I now think you'd still notice. Of course a few jars of your locals finest might not help.