Oh what a sheltered life Cuppa, kids always said to their uncle ( a butcher ) may we have a slice of wheel meat please, i.e. round devon " loaf "
RickJ said
06:14 PM Mar 28, 2023
Craig1 wrote:
Oh what a sheltered life Cuppa, kids always said to their uncle ( a butcher ) may we have a slice of wheel meat please, i.e. round devon " loaf "
One could mistake an avatar for that snack.
I think Fritz is a wheel of a smaller diameter from Sa. Isnt the wheel meat in VIC actually a square loaf. Strass from memory.
It doesnt roll that well. A bit like the Premier
Cuppa said
07:15 PM Mar 28, 2023
Craig1 wrote:
Oh what a sheltered life Cuppa, kids always said to their uncle ( a butcher ) may we have a slice of wheel meat please, i.e. round devon " loaf "
Didn't have devon in England where I grew up. Had spam. I prefer devon.
dogbox said
08:42 AM Mar 29, 2023
Cuppa wrote:
Craig1 wrote:
Oh what a sheltered life Cuppa, kids always said to their uncle ( a butcher ) may we have a slice of wheel meat please, i.e. round devon " loaf "
Didn't have devon in England where I grew up. Had spam. I prefer devon.
the story, what i can remember, Devon was called some German name before the war, and was changed due to war, similar to German Shepard dogs were referred to as Alsatians. so you may have had something similar under a different name.
Cuppa said
12:45 PM Mar 29, 2023
dogbox wrote:
Cuppa wrote:
Craig1 wrote:
Oh what a sheltered life Cuppa, kids always said to their uncle ( a butcher ) may we have a slice of wheel meat please, i.e. round devon " loaf "
Didn't have devon in England where I grew up. Had spam. I prefer devon.
the story, what i can remember, Devon was called some German name before the war, and was changed due to war, similar to German Shepard dogs were referred to as Alsatians. so you may have had something similar under a different name.
I think you are correct & now that you mention it vaguely recollect hearing that somewhere before. If devon existed under another name back then in England I wish my mum had bought it. Never did like spam.
Possum3 said
01:36 PM Mar 29, 2023
We were always told that Devon was made from Lips, Tits, Bits and R-soles ie; All the bits left over from the good cuts off the carcass.
I love it with pickles, chutney or sauce on sandwiches. It is also great fried up like Bacon.
Just love "Wheel meet again, don't know where, don't know when."
Cuppa said
01:43 PM Mar 29, 2023
Possum3 wrote:
We were always told that Devon was made from Lips, Tits, Bits and R-soles ie; All the bits left over from the good cuts off the carcass.
I love it with pickles, chutney or sauce on sandwiches. It is also great fried up like Bacon.
Just love "Wheel meet again, don't know where, don't know when."
I seem to recall being told it was "Pigs willies & eyelashes". Maybe that was Spam.
Gundog said
03:38 PM Mar 29, 2023
As a son of a Victorian butcher who was a specialist smallgoodsman, in 72 years I I have never heard of No Wheel Meat, but Luncheon, Devon, Polony, or Fritz, are various state versions.
However any South Aussie would know there are many variations of Fritz, the crap version is basically Devon, but the quality Fritz is either Barossa or Bung are are easily distinguished.
Bung Fritz is by far the best and easily recognised by the yellow skin and it's large curved shape, generally not found in Coles or Woolies, Foodland, Drakes SA and butcher shops usually have it, the wehave ever hadwas from a butchers shop in Lyndoch in the Barossa he used to make his own.
Cuppa said
04:36 PM Mar 29, 2023
Gundog wrote:
As a son of a Victorian butcher who was a specialist smallgoodsman, in 72 years I I have never heard of No Wheel Meat, but Luncheon, Devon, Polony, or Fritz, are various state versions.
However any South Aussie would know there are many variations of Fritz, the crap version is basically Devon, but the quality Fritz is either Barossa or Bung are are easily distinguished.
Bung Fritz is by far the best and easily recognised by the yellow skin and it's large curved shape, generally not found in Coles or Woolies, Foodland, Drakes SA and butcher shops usually have it, the wehave ever hadwas from a butchers shop in Lyndoch in the Barossa he used to make his own.
Aha! another recollection. We did have 'Luncheon Meat' in England as a kid, didn't know it was the same thing as Devon, & had forgotten all about until reading your post. Spam was tinned Luncheon meat I think.
dogbox said
06:56 PM Mar 29, 2023
spam was PORK based if my memory still functions.
Cuppa said
06:57 PM Mar 29, 2023
dogbox wrote:
spam was PORK based if my memory still functions.
What animal is Devon made from?
hufnpuf said
10:36 PM Mar 29, 2023
Gundog wrote:
but Luncheon, Devon, Polony, or Fritz, are various state versions.
also Strasbourg or "stras" they call it somewhere. They are sort of similar, but our polony isn't the same as devon in Sydney. I'm not sure about the rest, I haven't had their versions.
Possum3 said
11:13 PM Mar 29, 2023
The one that I never liked was, "Brawn" or worse still "Jellied Brawn".
Ingredients;
1 pc Pig Head
6 items Pork Legs
2 pieces Carrot Root Vegetables
½ head Garlic
1 big sprig Thyme
8 leaves Sage
4 leaves Lavrushka
1 teaspoon Coriander Seeds
2 pieces Bow
4 pieces Shallot
1 big bunch Parsley
3 liters Water
1 kilogram Salt
The one that I never liked was, "Brawn" or worse still "Jellied Brawn".
Ingredients;
1 pc Pig Head
6 items Pork Legs
2 pieces Carrot Root Vegetables
½ head Garlic
1 big sprig Thyme
8 leaves Sage
4 leaves Lavrushka
1 teaspoon Coriander Seeds
2 pieces Bow
4 pieces Shallot
1 big bunch Parsley
3 liters Water
1 kilogram Salt
i recall that as being referred to as head cheese all the left-over bits after butchering boiled up in a pot poured into a mould of some sort and left to cool/set into a jelly like mass.
Craig1 said
09:47 AM Mar 30, 2023
2 pieces Bow ?, what is bow ? Posssum
Possum3 said
10:41 AM Mar 30, 2023
Craig1 wrote:
2 pieces Bow ?, what is bow ? Posssum
Bow is an iceberg lettuce leaf cup - as in San choy bow
On a medium to high flame, heat olive oil and sesame oil in a frying pan. Add garlic, ginger and chilli and cook for 12 minutes or until fragrant. Add bacon and cook for a further 34 minutes. Add green beans and mushrooms and season to taste. Add minced meat and cook, stirring occasionally to break up any lumps, for 5 minutes until nicely browned. Add water chestnuts. Stir through garlic chives, coriander and spring onions. Pour over soy and hoisin and mix well.
Serve hot from the pan in a lettuce leaf cup.
Craig1 said
12:33 PM Mar 30, 2023
And possibly the best one - Camp Pie, served out of cupboard on 3 day old bread in 35 degrees warm day
Bow is an iceberg lettuce leaf cup - as in San choy bow
On a medium to high flame, heat olive oil and sesame oil in a frying pan. Add garlic, ginger and chilli and cook for 12 minutes or until fragrant. Add bacon and cook for a further 34 minutes. Add green beans and mushrooms and season to taste. Add minced meat and cook, stirring occasionally to break up any lumps, for 5 minutes until nicely browned. Add water chestnuts. Stir through garlic chives, coriander and spring onions. Pour over soy and hoisin and mix well.
Serve hot from the pan in a lettuce leaf cup.
Crikey Possum! 51 minutes in a frying pan on medium = incinerated, on high cremated.
I also, believe the times of cooking are well over the top but that's how the recipe is printed - Perhaps a misprint 34 minutes I would think 3 to 4 minutes.
I always cook to what times I feel is appropriate after adding ingredients.
Possum3 said
03:09 PM Mar 30, 2023
Camp Pie one of my favorites, as a kid with cold baked beans - coming from a line of "Shearer's Cooks" that were horrified at what I wanted.
Cuppa said
04:14 PM Mar 30, 2023
Craig1 wrote:
And possibly the best one - Camp Pie, served out of cupboard on 3 day old bread in 35 degrees warm day
I always thought Camp Pie was the same as the tinned corned beef but unless this manufacturer sells the same product under different names, perhaps not? I have never eaten Camp Pie, but can tolerate Cold corned beef once in a while. My wife's 'favourite meal' which she insists on every birthday (as well as eating it at other times) is cold sliced tinned corned beef, baked beans & chips! In fact until we came to Australia 36 years ago we didn't know that real (not tinned) corned beef was a thing.
Of the canned meats the Fray Bentos Steak & Kidney Pie is my favourite, manageable in a camp oven if necessary. I remember it from childhood, but I'm sure that like Wagon Wheels it has got a lot smaller over the years. Used to feed two, whereas one each is the go now. We carried 4 tins around with us as 'emergency tucker' for several years, ate the last one sometime last year. I recall we paid $8 each for them , have seen them for $18 up here on the Cape.
The one that I never liked was, "Brawn" or worse still "Jellied Brawn".
Ingredients; 1 pc Pig Head 6 items Pork Legs 2 pieces Carrot Root Vegetables ½ head Garlic 1 big sprig Thyme 8 leaves Sage 4 leaves Lavrushka 1 teaspoon Coriander Seeds 2 pieces Bow 4 pieces Shallot 1 big bunch Parsley 3 liters Water 1 kilogram Salt
I note the proportion of Salt in this ingredients list. It must be a thirst creator, definitely not a thirst quencher.
Possum3 said
04:49 PM Mar 30, 2023
In the bush we ate them all; Canned ham, Corned beef, Camp pie, Saveloys and who could forget Kraft cheese.
The Americans brought us Canned chicken (whole), Spam, Canned hot-dogs (frankfurts), they even had meat pie canned, (very tasty too).
No wonder we all wanted to go to the local "Chinese" or Fish and Chippery.
Possum3 said
04:52 PM Mar 30, 2023
watsea wrote:
I note the proportion of Salt in this ingredients list. It must be a thirst creator, definitely not a thirst quencher.(Regarding Brawn.)
The salt was a preservative as no modern refrigeration just an ice-box.
RickJ said
07:46 PM Mar 30, 2023
We moved from NSW to VIC many years ago when my children were quite young.
Devon wasnt an option in VIC as the generic recommended replacement was Strasburg or similar which was more spicy, more fatty by appearance and was not palatable to both myself my wife and our children. Strass was a square meatloaf as well where by shear visual appearance it just wasnt the same to my kiddies.
Due to work we did move at a later time to SA and the Fritz was a round roll although much smaller in Diameter than was the Devon.
Give me Devon or Fritz any day. I would not say that I would be a Strass man.
I loved an occasional brekky of fried Devon or Fritz with a couple of eggs.
Spam, is only pet food marketed for homeless humans with pets.
Called into our local Coles Deli this morning, May I have a dozen slices of wheel meat please ?
Sorry luv, ran out yesterday, maybe in later today.
Struth, this supply chain s..t is getting bad.
I'm tired of wheel meat.
Ok, I give up.............. what is wheel meat?
One could mistake an avatar for that snack.
I think Fritz is a wheel of a smaller diameter from Sa.
Isnt the wheel meat in VIC actually a square loaf. Strass from memory.
It doesnt roll that well.
A bit like the Premier 
Didn't have devon in England where I grew up. Had spam. I prefer devon.
the story, what i can remember, Devon was called some German name before the war, and was changed due to war, similar to German Shepard dogs were referred to as Alsatians. so you may have had something similar under a different name.
I think you are correct & now that you mention it vaguely recollect hearing that somewhere before. If devon existed under another name back then in England I wish my mum had bought it. Never did like spam.
I love it with pickles, chutney or sauce on sandwiches. It is also great fried up like Bacon.
Just love "Wheel meet again, don't know where, don't know when."
I seem to recall being told it was "Pigs willies & eyelashes". Maybe that was Spam.
As a son of a Victorian butcher who was a specialist smallgoodsman, in 72 years I I have never heard of No Wheel Meat, but Luncheon, Devon, Polony, or Fritz, are various state versions.
However any South Aussie would know there are many variations of Fritz, the crap version is basically Devon, but the quality Fritz is either Barossa or Bung are are easily distinguished.
Bung Fritz is by far the best and easily recognised by the yellow skin and it's large curved shape, generally not found in Coles or Woolies, Foodland, Drakes SA and butcher shops usually have it, the wehave ever hadwas from a butchers shop in Lyndoch in the Barossa he used to make his own.
Aha! another recollection. We did have 'Luncheon Meat' in England as a kid, didn't know it was the same thing as Devon, & had forgotten all about until reading your post. Spam was tinned Luncheon meat I think.
What animal is Devon made from?
also Strasbourg or "stras" they call it somewhere. They are sort of similar, but our polony isn't the same as devon in Sydney. I'm not sure about the rest, I haven't had their versions.
Ingredients;
1 pc Pig Head
6 items Pork Legs
2 pieces Carrot Root Vegetables
½ head Garlic
1 big sprig Thyme
8 leaves Sage
4 leaves Lavrushka
1 teaspoon Coriander Seeds
2 pieces Bow
4 pieces Shallot
1 big bunch Parsley
3 liters Water
1 kilogram Salt
Oh I forgot one and that's Smiley Fritz
i recall that as being referred to as head cheese all the left-over bits after butchering boiled up in a pot poured into a mould of some sort and left to cool/set into a jelly like mass.
Bow is an iceberg lettuce leaf cup - as in San choy bow
On a medium to high flame, heat olive oil and sesame oil in a frying pan. Add garlic, ginger and chilli and cook for 12 minutes or until fragrant. Add bacon and cook for a further 34 minutes. Add green beans and mushrooms and season to taste. Add minced meat and cook, stirring occasionally to break up any lumps, for 5 minutes until nicely browned. Add water chestnuts. Stir through garlic chives, coriander and spring onions. Pour over soy and hoisin and mix well.
Serve hot from the pan in a lettuce leaf cup.
Crikey Possum! 51 minutes in a frying pan on medium = incinerated, on high cremated.
I always cook to what times I feel is appropriate after adding ingredients.
I always thought Camp Pie was the same as the tinned corned beef but unless this manufacturer sells the same product under different names, perhaps not? I have never eaten Camp Pie, but can tolerate Cold corned beef once in a while. My wife's 'favourite meal' which she insists on every birthday (as well as eating it at other times) is cold sliced tinned corned beef, baked beans & chips! In fact until we came to Australia 36 years ago we didn't know that real (not tinned) corned beef was a thing.
Of the canned meats the Fray Bentos Steak & Kidney Pie is my favourite, manageable in a camp oven if necessary. I remember it from childhood, but I'm sure that like Wagon Wheels it has got a lot smaller over the years. Used to feed two, whereas one each is the go now. We carried 4 tins around with us as 'emergency tucker' for several years, ate the last one sometime last year. I recall we paid $8 each for them , have seen them for $18 up here on the Cape.
I note the proportion of Salt in this ingredients list. It must be a thirst creator, definitely not a thirst quencher.
The Americans brought us Canned chicken (whole), Spam, Canned hot-dogs (frankfurts), they even had meat pie canned, (very tasty too).
No wonder we all wanted to go to the local "Chinese" or Fish and Chippery.
The salt was a preservative as no modern refrigeration just an ice-box.
Devon wasnt an option in VIC as the generic recommended replacement was Strasburg or similar which was more spicy, more fatty by appearance and was not palatable to both myself my wife and our children. Strass was a square meatloaf as well where by shear visual appearance it just wasnt the same to my kiddies.
Due to work we did move at a later time to SA and the Fritz was a round roll although much smaller in Diameter than was the Devon.
Give me Devon or Fritz any day. I would not say that I would be a Strass man.
I loved an occasional brekky of fried Devon or Fritz with a couple of eggs.
Spam, is only pet food marketed for homeless humans with pets.