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Meatspin
From Whickerpedia
"You spin me right round baby right round..." ~Meatspin on you
Contents |
Origins
The first evidence of a Meatspin-like dish is to be found in the remnants of huts and fires of Celtic tribes in the fertile lowlands and marshes on the modern-day Norfolk Broads, dating back to before the Roman Invasion in 54 CE. It is not known how this dish was prepared, although fibres of meat and remnants of spinning apparatus somewhat akin to a potter's wheel seem to indicate that this meat was vigorously spun before preparation.
The Meatspin today
The Meatspin today is a British dish highly ranked among gourmands of all calibres throughout the world. Commonly seen on virtually all menus in its native Britain, from the highly-ranked three Michelin-starred restaurant, Goatse, to rude taverns which have for years served only variants of the regional Meatspin recipe for generations with the traditional mainstay of ales and other imbibing liquors as merely an aperitif to enhance the unique flavour of the modern Meatspin.
Ingredients
Although some ingredients vary, the following are nearly always used:
- Meat (usually beef, although human meat can sometimes be used)
- Flour
- Varioius Drugs (For that spinning feeling)
The methos for cooking is quite unique. The meat is coated in flower, and drugs (usually legal, but sometimes not), and then spun for 1 hour before being cooked.
Further information
There is a website with a lot of information about meatspin, but we'll let you find that yourself, and even if you do find it, we strongly advise you don't go on it;)
[1]Making meatspin (NOT meatspin.com)
