Rise of the 'vegetable butcher' as Brits want their veg expertly chopped.

Discussion in 'The Snug' started by Chippy_Tea, Nov 2, 2018.

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  1. Nov 2, 2018 #1

    Chippy_Tea

    Chippy_Tea

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    I've heard it all now :roll:


    For hundreds of years it has been a trade requiring detailed knowledge of animal anatomy, a strong stomach for blood and gore, and a very sharp knife.

    But these days butchery need not involve meat at all, as Harrods has unveiled a new "vegetable butcher" as part of its extended foodhall.

    Just like regular butchers, so-called vegetable butchers stand behind glass counters, offer before-your-eyes precision chopping, and can concoct the perfect seasoning for every dish.

    Read in full - https://www.telegraph.co.uk/news/2018/11/01/rise-vegetable-butcher-brits-want-veg-expertly-chopped/

    .
     
  2. Nov 2, 2018 #2

    GerritT

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    I worked in a slaughterhouse for a few summers, had some good talks with certified butchers and know my way around knives and meats and techniques and so on.

    Vegetable butchers are butchers, like I am a woman when I put on a dress and wig. Or: like Heineken is beer.
     
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  3. Nov 2, 2018 #3

    Chippy_Tea

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    I wonder if they called them "Vegetable butchers" as they know using the word butcher will get them into the news (as it has) and a nice bit of free advertising.

    Word Origin and History for butcher. c.1300, from Anglo-French boucher , from Old French bochier "butcher, executioner" (12c., Modern French boucher ), probably literally "slaughterer of goats," from bouc "male goat," from Frankish *bukk or some other Germanic source (see buck (n.1)) or Celtic *bukkos "he-goat."
     
  4. Nov 2, 2018 #4

    Ajhutch

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    Some people really do have more money than sense
     
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  5. Nov 2, 2018 #5

    Chippy_Tea

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    Apparently certain veggies taste better if cut a certain way, i smell a huge rat!
     
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  6. Nov 2, 2018 #6

    Ajhutch

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    I think the fact it’s happening in Harrod’s is the giveaway. I don’t see this coming to the local Morrison’s somehow
     
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  7. Nov 2, 2018 #7

    Chippy_Tea

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    I feel this will be another bandwagon the supermarkets will all jump on for fear of the competition taking their veggie customers.
     
  8. Nov 2, 2018 #8

    divrack

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    smells like another not thing the media bods are puking up to stir pointless 'debate'.
    that said, im all for punching buyers of pre sliced vegetables in the face and spiralizing their broken limbs as a punishment for being pathetic. i mean if you're a student/reformed stabbist who isnt allowed to be around knives or something, maybe, but otherwise, come on.
     
  9. Nov 2, 2018 #9

    jjsh

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    I'm pretty sure it's a hate crime not to allow vegetable choppers to self identify as butchers. athumb..
     
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  10. Nov 3, 2018 #10

    Dutto

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    One thing they won't be butchering in Harrods is a Pumpkin!

    Two years ago, after Halloween, Lidl were selling off Pumpkins at 10p each! I made my first Pumpkin Ale!

    Last year the price had nearly doubled to 18p per Pumpkin so I soldiered on and made another Pumpkin Ale.

    This year, SWMBO and myself have scoured Skegness since Thursday to get hold of a low priced Pumpkin and they have all disappeared!

    SWMBO reckoned there was a conspiracy, but I now realise that all the Pumpkins have been shipped down to London so that some nonce can practice butchering them ...

    ... and I'll have to think of something else to brew for the New Year! Bugger!
     
  11. Nov 3, 2018 #11

    divrack

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    I'd say it was a win win. You've been saved from having to brew pumpkin ale, an American abomination, while also saving yourself a tidy nineteen pence or so.
    Or you could go brexit inspired traditionalist, add brew a turnip ale instead... And drink it out of pure righteous spite.
     
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  12. Nov 3, 2018 #12

    Dode

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    Us spud butchers are doing pretty well. It should be noted that spuds are vegetables as well and thankfully I'm a spud, or something relatively like a spud, butcher. I grow them, I dig them out, I wash them and I boil them up for as long as it takes to turn them into edible tatties. I'll maybe do some baked ones, maybe some neeps or parsnip as well. We'll wait and see.
     
  13. Nov 4, 2018 #13

    Norfolk79

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    Don’t give them ideas. They did have the veg covered in mist a few years back, to keep it fresh I guess?
     
  14. Nov 4, 2018 #14

    Bigcol49

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    Hi!
    This is a special application of the Peter Principle.
    Eventually, if you push things far enough, everything becomes bollo*ks.
     
  15. Nov 4, 2018 #15

    ACBEV

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    I can recommend roast parsnip mild ale.
     
  16. Nov 4, 2018 #16

    Portreath

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    Very Easily Gullible, or more money than sense. What next a carrot charcutier!
     
  17. Nov 4, 2018 #17

    divrack

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    Crudités crudity
     

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