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Member Run Boards >> The Tavern >> Meat of the week thread http://www.ozpolitic.com/forum/YaBB.pl?num=1329299528 Message started by Grey on Feb 15th, 2012 at 7:52pm |
Title: Meat of the week thread Post by Grey on Feb 15th, 2012 at 7:52pm
Sheep meat.
Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear Hogget — a sheep of either sex having no more than two permanent incisors in wear Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. When was the last time you bought hoggett? I hate buying lamb. When I cook a roast I want to be able to feed up 8-10 people comfortably. And I prefer the taste of older sheep. Slow cooked in chardonnay there's no difference in tenderness. I wish hoggett or mutton was more available in shops. I'm still a big fan of mint with sheep. People really have it in for the English but mint sauce is great. I cook the sheep in rosemary and garlic. I don't make a seperate mint sauce these days. I make a good gravy and include mint, plenty of pepper and some balsamic vinegar. Oh the last time I brushed pomegranate molasses over the roast after searing it and that gave all the tartness to the gravy it needed. |
Title: Re: Meat of the week thread Post by Annie Anthrax on Feb 15th, 2012 at 9:38pm
That looks delicious, Grey. I'm pretty sure the only sheep meat I've tasted has been lamb - I'd never even heard of hogget.
How do you make that gravy and what else do you do to your lamb roast to prep it? |
Title: Re: Meat of the week thread Post by Frances on Feb 15th, 2012 at 11:06pm Annie Anthrax wrote on Feb 15th, 2012 at 9:38pm:
I've heard of hogget, but I've never eaten any nor, come to that, do I think I've ever seen it in a shop. I've never really liked lamb much, probably thanks to my mother, who loves it and obviously felt that I had to like it too. We had a leg of lamb almost every Sunday and I got it in my sandwiches for school for the next two days. The way she cooked it it was a bit rubbery which, together with the smell, which I've never really liked, sort of turned me off the idea of eating sheep meat of any sort. Mind you, I did accidentally eat a lamb pie a few months ago and quite enjoyed it. It was at the Palace Pantry at Petersham. I ordered a chicken pie but they got the order mixed up. I wasn't sure what was in it (it was obvious it wasn't chicken) but it tasted good, so I decided to eat it all anyway. Turned out it was lamb cooked in wine with rosemary (and something else that I can't remember now). |
Title: Re: Meat of the week thread Post by Grey on Feb 16th, 2012 at 1:52am Annie Anthrax wrote on Feb 15th, 2012 at 9:38pm:
Well first off I sear the outside to brown with black bits in cast iron frying pan or sometimes I use the wok. I get the pan very hot add just a spot of oil and brown the outside as quickly as possible. Then I push in a sharp knife on an angle about 5cm's and push garlic cloves and a sprig of rosemary in those pockets. I roast in a large enameled cast iron roasting pot with a lid. A roasting dish covered with al-foil is just as good. I put in around 3-4 onions quartered and half a bottle of wine. I prefer chardonnay but I used to use red. Chardonnay gives a lighter colour to the gravy :-) I cook that on the lowest possible oven setting for around five hours. I fill the pot with veggies for the last hour though the roast potatoes I do separately. Start the roast top side down and turn after 31/2-4 hours. Have a look during the last hour and maybe turn the oven high for the last 15-20 to get a bit of colour. depending how much liquid there is and how much you want. When cooked put the meat on a carving board to rest and put the vegi into a warmed serving bowl. Pour off the liquid into a jar or saucepan and take the fat off with a spoon as much as possible. Put some of the fat into a frying pan and cook some flour in it take it off the gas and add some liquid and stir until the flour's dissolved. then add the rest and cook until it thickens. season it with pepper and chopped fine mint leaves (Grans true mint - not spear-pepper or any other weird mint) and some balsamic vinegar. (or wine vinegar or pommegrante molasses whatever :-) |
Title: Re: Meat of the week thread Post by Grey on Feb 16th, 2012 at 1:55am
I very much like goat done the same way. it's a bit beefier in taste but more like sheep than beef.
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Title: Re: Meat of the week thread Post by muso on Feb 16th, 2012 at 9:55am
Before I became a vego, I had goat in Africa. It was barbecued with shallots, French style. It was in the ex French Colony of Guinea, and it was at a motel in a small town called Kouroussa, roughly 700km from the coast. We bought a goat at the local market for the barbecue. It was a little black and white goat. The locals took care of despatching it.
The bit I had was like spare ribs. It would probably make me throw up now, but at the time I enjoyed it. I became a vegetarian mainly to cut down on saturated fats - and weight. I don't have a problem with eating meat from a moral point of view. The smell just makes me feel sick because it has been so long. Did you know that the word "butcher" came from the French word "Boucherie", which is derived from "bouc" the french name for a young male goat? |
Title: Re: Meat of the week thread Post by Frances on Feb 16th, 2012 at 10:30am
I was vegetarian for about 15 years or so, although I continued to eat eggs and dairy products. I'm not sure exactly what started it, but I was reading quite a lot about Eastern religions and philosophy at the time (in particular, Buddhism and Hinduism) and I was also quite concerned and interested in animal welfare. I found that I didn't really miss eating any animal products except, strangely enough, bacon.
Then, about four years ago, I went to Scotland for a holiday and stayed for three weeks in a town that had a working harbour, in a flat about five minutes away from where the boats unloaded their catches. At about 4pm every afternoon, that whole part of town would fill with the smell of fish being smoked. And I was staying across the road from a very popular fish and chip shop (so popular that the queues for service at a certain time of the day spilled out on to the footpath. I ate quite a lot of fish in the last week or so of that holiday. It must have weakened my resolve to be vegetarian because, after I returned to Australia, I started eating the occasional item of meat, starting with bacon. There are some types of meat that I have completely lost my taste for and won't eat, but now it's just because I don't like them. |
Title: Re: Meat of the week thread Post by muso on Feb 16th, 2012 at 11:35am
Arbroath? I also have Scottish connections (ancestry)
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Title: Re: Meat of the week thread Post by Grey on Feb 16th, 2012 at 11:58am
I was a vegatarian for about 15 years as well, except for dairy'n'eggs. For me it was a moral decision. For me also bacon was difficult, good bacon is delicious ;D
But I resisted it by using those bacon flavoured soya chip thinggies. 'Logic' (?) drove me back. For a start my more vegan buddies started developing ulcers from the lackof B and I was conscious of the fact that you had to have a meat industry to have a dairy'n'egg industry, (or just shoot and bury all the males). Then there was the issue of meat going to waste at BBQ's . That didn't seem very respectful of life. So I made the rule that meat was okay on social/feast days. Then i just capitulated completely. I think being vegatarian makes you a better cook. But a meatless ragu is a sorry thing ;D |
Title: Re: Meat of the week thread Post by Frances on Feb 16th, 2012 at 12:20pm muso wrote on Feb 16th, 2012 at 11:35am:
Yes, my father was Scottish (with a bit of Welsh thrown in a few generations earlier). I picked Arbroath mainly because it is a good base for touring round about Tayside and Fife both by public transport and by car (I rented a car for a week to see the Angus glens and parts of Fife). Plus I have a few (distant admittedly) relations in the area. |
Title: Re: Meat of the week thread Post by Sprintcyclist on Feb 16th, 2012 at 1:32pm I've been eating turkey lately. Either mince or in sausages. Very low in fat, clean taste, meatier than chicken. makes great patties. |
Title: Re: Meat of the week thread Post by PoliticalPuppet on Feb 16th, 2012 at 2:15pm
Meat of the day:
Kangaroo! Easily the tastiest red meat. |
Title: Re: Meat of the week thread Post by Annie Anthrax on Feb 17th, 2012 at 12:57pm Grey wrote on Feb 16th, 2012 at 1:52am:
Thank you for that. I don't think I could stuff it up? I'm going to give it a try in the next couple of weeks and I'll let you know. |
Title: Re: Meat of the week thread Post by Grey on Feb 17th, 2012 at 3:12pm Quote:
Unless I stuffed up :-) I'm not good at temperatures neither is my oven. I know there are ovens out there whose lowest setting wouldn't discomfort a tadpole in an egg cup. Better check after an hour and make sure something's happening :) |
Title: Re: Meat of the week thread Post by Annie Anthrax on Feb 18th, 2012 at 5:56pm
Haha. I just saw the question mark on the end of
Quote:
I didn't even realise when I typed it. That's confidence for you! |
Title: Re: Meat of the week thread Post by Grey on Feb 19th, 2012 at 2:48am bobbythefap1 wrote on Feb 16th, 2012 at 2:15pm:
It's like a sponge that's soaked up the blood of a thousand rats. It stinks to mars and costs more than beef. Why would I punish myself? |
Title: Re: Meat of the week thread Post by Grey on Mar 16th, 2012 at 5:33am
Veal $10 a k this week. why didn't I buy more?
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Title: Re: Meat of the week thread Post by GeorgeH on Nov 17th, 2013 at 8:33pm
Farmers Markets are the place to go for hogget, haven’t seen mutton tho.
Feral goats are great. Have a fillet of camel cooked in my smoker that I will eat for dinner tomorrow Get an offset smoker and cook some feral pig on it! |
Title: Re: Meat of the week thread Post by muso on Dec 1st, 2013 at 7:24pm
Not meat, but meat-like. Crispy Tempeh.
I slice the tempeh really fine and cook it in the oven with olive oil (ok - I know), then serve with light soy sauce and a salad. Reminiscent of bacon. Some more tempeh recipes: http://mayihavethatrecipe.com/2012/07/05/kale-salad-with-spicy-tempeh-bits/ |
Title: Reverse: Meat of the week thread Post by GeorgeH on Dec 1st, 2013 at 8:55pm
Getting a book sent from overseas—Bits, as in bits of animals not normally eaten. Not just offal, cheeks and trotters and other bits.
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Title: Re: Meat of the week thread Post by Auzgurl on Dec 1st, 2013 at 9:50pm muso wrote on Dec 1st, 2013 at 7:24pm:
This looks very yum Muso...want to try this one as well....I am slowly becoming a veg, health and animal welfare standpoint...and I do love bacon, so I may break down occasionally ;) Thanks for posting. |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 1st, 2013 at 9:53pm
on the subject of meat, recently I had what is known as BBQ Nandos Peri Peri Chicken..delicious . As I am now back in the sticks want to know it I try to replicate this recipe if it matters what kind of BBQ beads/materials I should use to get that same beautiful smoked taste..
I dont know much about BBQing ...? |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 2nd, 2013 at 10:07am
What sort of BBQ do you have?
If you have a BBQ where you burn wood or charcoal, or a Weber kettle burning gas you can get a smoky taste. Smoke comes from wood—preferably fruitwood, bit of apricot/plum/peach etc wood, lemon tree wood or wood from grape stumps. The BBQ must be enclosed to get a smoky taste. No softwoods like pine!!! Better not use eucalypt wood either. Willow is toxic as are oleander etc. You can probably buy hickory chunks from shops like BBQs galore. Firestarters must not be put in the BBQ—yuck kerosene taste! Heh, I had bought a used Weber kettle from eBay. My Mum who is dotty about garage sales and op shops floored me by saying “Why buy second hand!” so I took her to BBQs galore to show her prices of Weber kettle Qs when I saw the offset smoker. So I bought the smoker and told the Weber vendor that I had paid him but, tho he would think me odd, he could keep the kettle :) |
Title: Re: Meat of the week thread Post by muso on Dec 2nd, 2013 at 1:14pm
If you have a BCF near you, you can buy shaved woods specifically for smoking in a BBQ, such as hickory. Works well with fish too.
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Title: Re: Reverse: Meat of the week thread Post by Deathridesahorse on Dec 2nd, 2013 at 7:32pm St George of the Garden wrote on Dec 1st, 2013 at 8:55pm:
Had some tongue the other day... not bad! In the ol' soft tacos: apparently that's what the Mexicans eat... or was I FOOLED? :-? ::) ::) |
Title: Re: Meat of the week thread Post by Deathridesahorse on Dec 2nd, 2013 at 7:34pm The Mole wrote on Dec 1st, 2013 at 9:53pm:
THEY CERTAINLY MARINATE THEIR MEATS OVER NIGHT! So spice before and after preparation with them! Best fast food place I ever worked aslong as you don't get the boss to serve you up something hot!! |
Title: Re: Reverse: Meat of the week thread Post by greggerypeccary on Dec 2nd, 2013 at 7:37pm BatteriesNotIncluded wrote on Dec 2nd, 2013 at 7:32pm:
Alice used to get her tongue from Sam: |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 2nd, 2013 at 9:14pm BatteriesNotIncluded wrote on Dec 2nd, 2013 at 7:34pm:
It was yum DRH. What I want to know is how do they impart that smokey taste...is whatever it is they cook them over, what do they use in the actual bbq pit to cook them..do you know? :-? |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 2nd, 2013 at 9:15pm St George of the Garden wrote on Dec 2nd, 2013 at 10:07am:
Thanks George, not likely will be able to source any of those woods though...I dont have a bbq but thinking of a kettle definitely. |
Title: Re: Meat of the week thread Post by Deathridesahorse on Dec 3rd, 2013 at 12:49am The Mole wrote on Dec 2nd, 2013 at 9:14pm:
I was on the grill.. not even sure if whole and half chickens went on there,.. just prepared breast meat for burgers, chicken livers and they also had ribs if you can believe that- they were the best and also most expensive! Yeh, the whole and half chickens were in a rotisserie slow cooked for i don't know how many hours but yeh slow cooked... looked like a modern oven though so?!!? you might have to keep searching for the truth i'm afraid as i just did back grill.. i know we put different flavours on for different types of hot and if they wanted it real hot you could scar the meat a little to get the flavour in and seem to recall those bastes were different to what was sold in the shop! Atleast 15 years ago now but never got sick of it! Ribs were definatelty too expensive... only ate them when i worked there! |
Title: Re: Meat of the week thread Post by Deathridesahorse on Dec 3rd, 2013 at 12:55am
Smokey taste?!! The grill was divided into a flat and a criss cross... um, probably the sauces we put on every time we turned were different to what was sold in the bottles. So really flavoured three times... first in the marinade overnight, second on the grill to customers order and last to taste by the customer itself, not that it really needed it but when in rome 8-)
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Title: Re: Meat of the week thread Post by muso on Dec 3rd, 2013 at 9:24am
If you look around you can find hickory sauce. I haven't seen it in regular supermarkets, but you can get it from the "Crazy" shops - the discount places. When I see it, I stock up on it. It's made in the US by Open Pit. They also have char grill sauce. You baste the meat with that before you barbecue it.
I cooked some steaks for some friends who came to a BBQ at our place, and basted them with hickory sauce. The comment was - for a vegetarian, you sure cook the best steaks. :) http://www.openpit.com/ |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 3rd, 2013 at 11:30am The Mole wrote on Dec 2nd, 2013 at 9:15pm:
A weber kettle (get the real thing, cheap enough from eBay) light a fire using newspapers/kindling etc, add charcoal until you have a nice bed of coals. There must be a BBQ place somewhere in your neck of the woods, Pt Augusta say, where you can buy a bag of hickory chunks, or at a joinery as Muso said. Use the grill not the solid metal part, fire under the metal, cook the meat until the surface is dry, then add wood, put the lid on and set the baffle to slow burning and to keep the smoke in the kettle. |
Title: Re: Meat of the week thread Post by Herbert on Dec 3rd, 2013 at 11:56am Grey wrote on Feb 15th, 2012 at 7:52pm:
You've jogged my memory. Coles used to sell chunks of mutton in gravy in red tins from Malaysia, brand name 'Ayam'. Open the tin, heat the contents in a saucepan ~ and pour over plain boiled rice. Heaven on a plate. They still have the 'Ayam' brand on the shelves, but no more mutton. It's been years now. Grey wrote on Feb 15th, 2012 at 7:52pm:
I tried it for the first time a few weeks ago. I won't be giving up White Vinegar. A big disappointment for me were all those delicious-looking cans of Indian food at the supermarket ... only to discover how bland and uninteresting they are. The labels show the meals looking very appetising on a plate, but it's a case of not judging a book by its cover. |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 3rd, 2013 at 5:08pm
I have a little feral boar loin. Will lard that with lardons from hog cheeks. Some spuds cooked into wedges as well.
Then chocolate soufflé made using my brand new, just received today Cuisinart hand held mixer! |
Title: Re: Meat of the week thread Post by Deathridesahorse on Dec 3rd, 2013 at 5:34pm St George of the Garden wrote on Dec 3rd, 2013 at 5:08pm:
Live to eat- good call! |
Title: Re: Meat of the week thread Post by muso on Dec 3rd, 2013 at 5:40pm Lord Herbert wrote on Dec 3rd, 2013 at 11:56am:
Yeah. It has a picture of a chicken on the label. Ayam is Malay/ Indonesian for chicken. GeorgeH, Your feral boar doesn't sound like its Heart Foundation approved. ;D |
Title: Re: Meat of the week thread Post by Soren on Dec 3rd, 2013 at 7:48pm muso wrote on Dec 3rd, 2013 at 5:40pm:
I think it's OK if you follow the rest of the French mode d'emploi: eat it for lunch after a morning of tilling, wash it down with a bottle of red, have honey lettuce turnover for desert, a snooze and then chop wood, draw water and hunt the next wild boar until sunset. You will get the heart foundation tick, no worries. But even if not - boy, you have lived! |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 3rd, 2013 at 10:16pm muso wrote on Dec 3rd, 2013 at 5:40pm:
LOL I kind of doubt it... I wonder if Demi likes brings them down on those hunting trips...careful Demi..pigs love to munch on hunting dogs. |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 4th, 2013 at 10:08am
I’ll keep Demi for killing rats doubt she’d do well as a pig hunting dog ;D
The feral boar loin was deelish! The rosemary and garlic just made it even tastier! For Christmass lunch with the extended family I will cook two feral boar backstraps wrapped in pancetta in the offset smoker—I reckon they will disappear very quickly! Will also make a dozen marbled eggs—hardboil, crack the shell and cook in tea or water containing red onion leaves, then cool and remove the shells revealing a nice marbling, and some home made mayonnaise to go with the eggs. Bought online a Cuisinart (US made) 9 speed handmixer that arrived yesterday, will make the mayo easy to make! |
Title: Re: Meat of the week thread Post by Herbert on Dec 4th, 2013 at 11:52am |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 4th, 2013 at 9:58pm
The meat is all inspected etc and pork I cook to past the pink stage, etc.
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Title: Re: Meat of the week thread Post by Herbert on Dec 5th, 2013 at 7:37am St George of the Garden wrote on Dec 4th, 2013 at 9:58pm:
I don't want to put a damper on your fun here, but tape-worm eggs are not easy to see. It might be the right thing to do to warn your guests that there's every chance the pig had tape-worms. It's a bit like letting a one-night stand know you have AIDs. 8-) Having tapeworms adds inches to your waist-line. :P |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 5th, 2013 at 11:09am
well that is a tricky situation I think..and really depends on how easily cooking kills any eggs that might be missed.. would be nasty to end up with tape worms...
I say just serve a worm tablet with every serving...? |
Title: Re: Meat of the week thread Post by Neferti on Dec 5th, 2013 at 1:34pm |
Title: Re: Meat of the week thread Post by Herbert on Dec 5th, 2013 at 1:54pm
Tape-worms are a measure of how under-cooked your feral pig has been.
Don't let us put off your guests, George. There's nothing like freshly shot pork-on-the-hoof. If a few tape-worm eggs happen to survive the barbie and find a comfortable resting place in half a dozen of your guests, then THAT's what God intended. 8-) |
Title: Re: Meat of the week thread Post by Herbert on Dec 5th, 2013 at 3:09pm
bump
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Title: Re: Meat of the week thread Post by Auzgurl on Dec 5th, 2013 at 3:28pm Lord Herbert wrote on Dec 5th, 2013 at 1:54pm:
Then thorough cooking should solve the problem...George? |
Title: Re: Meat of the week thread Post by Auzgurl on Dec 5th, 2013 at 4:00pm Soren wrote on Dec 3rd, 2013 at 7:48pm:
I want to live that one Soren , my hunting bow at the ready. |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 6th, 2013 at 5:19am Lord Herbert wrote on Dec 5th, 2013 at 1:54pm:
My feral pig won’t be undercooked. Reckon it will take 4 hours in smoker at 105°C—long slow cooking plus I always use a meat thermometer and cook feral pig 5°C hotter than farmed pig. But vet at the feral and wild animal processing centre checks for stuff like ticks and intestinal worms. |
Title: Re: Meat of the week thread Post by Herbert on Dec 6th, 2013 at 12:27pm
George ... by now the meat inspectors should be checking YOU after all the feral pigs you've eaten ~ not your next feral pig.
After all these feral pigs you've been eating you must be a squirming mass of living spaghetti down there in your stomach by now. Did you see the graphic Neferti posted up? They've got fourmouths each! Late at night, in the early hours of the morning as you lie in bed you should be able to hear all those mouths sucking on you .... slurping ... gorging ... burping ... lip-smacking sounds ... 'finger-lickin'-good sounds ... all feeding on ... 'Feral Pig' George! ;D |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 6th, 2013 at 7:21pm
Zoology was one my minors at Adelaide Uni, have read all about parasites!
Never cook meat I give my dog—except if I give her mutton then I cook it till no pink is left—look up liver flukes some time. Nope, I follow food hygiene. When canning passata I have a tsp citric acid in each 500ml jar, to ensure the pH is low enough no nasties can spoil the passata, when canning anything I make sure the water in the waterbath is properly boiling and that the water is 3cm above the lid of the tallest jar, etc. |
Title: Re: Meat of the week thread Post by GeorgeH on Dec 13th, 2013 at 1:19pm
Saw a lovely feral boar leg at the market. Not the weather for such a huge roast or I would have bought it!
They also had feral pig hams there, pretty pricy tho! |
Title: Re: Meat of the week thread Post by True Blue... on Dec 7th, 2014 at 6:52am
this thread should be in FOOD>>> :)
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Title: Re: Meat of the week thread Post by A.G on Dec 7th, 2014 at 12:42pm True Blue... wrote on Dec 7th, 2014 at 6:52am:
This thread existed long before Food existed...we post about everything in this sub forum ;) |
Title: Re: Meat of the week thread Post by A.G on Dec 7th, 2014 at 12:46pm St George of the Garden wrote on Dec 13th, 2013 at 1:19pm:
I spose' it's dumb to ask, but is there much taste diff. George? |
Title: Re: Meat of the week thread Post by True Blue... on Dec 7th, 2014 at 7:38pm The Mole wrote on Dec 7th, 2014 at 12:42pm:
but there's a FOOD now and we may be able to breath new life into it... its dead in here.. |
Title: Re: Meat of the week thread Post by A.G on Dec 7th, 2014 at 8:03pm
Maybe even dead-er for your having visited I think.. so off you go..over too food..
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Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 10th, 2014 at 8:50pm The Mole wrote on Dec 7th, 2014 at 12:46pm:
Feral pigs eat a wider range of foodstuffs, exercise more—by crikey they can move—and so are tastier. They are also leaner, hence the lardons with the fillet. Ham from a feral pig would taste unreal! |
Title: Re: Meat of the week thread Post by A.G on Dec 12th, 2014 at 3:26pm St George of the Garden wrote on Dec 10th, 2014 at 8:50pm:
I did have wild pig once, and it was delicious- different- but very tasty..my dad kept pigs for market and somehow a wild pig joined the "swinery" lol. Anyway he was being a real pest with the sow's so dad killed and we had him for Xmas dinner- his name was snorkels and a pet- so we were devo when we realised we had just ate out pet pig for xmas dinner :o :o :o :o :o...He was sooo cute..oink*! |
Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 13th, 2014 at 4:57pm
Ah hahahaha nice story!
A family I know had chooks, the young daughter had a pet hen. It got slaughtered—and the daughter never ate chicken again—and she is only barely younger than me. |
Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 13th, 2014 at 8:04pm
This is as good a place as any to discuss food I guess?
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Title: Re: Meat of the week thread Post by Mattywisk on Dec 13th, 2014 at 8:08pm
I sucked on a ribeye.
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Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 17th, 2014 at 4:31pm
The joys of leftovers.
We always cook too much—any favorite ways of using them up—ham and chicken pie/goulash or whatever. Back when me and both my sisters were at home we used to get a ham, after a few days would make “sweet and sour pork” with the ham, leftover pineapple, tomato etc. You can make a nice pasta dish using up leftover salami/bacon/ham, tomatoes or cherry tomatoes etc. Grate whatever cheese you have the most left over of over the top. Bits of chili, capsicum etc go right in. Alternatively you can make polpetta (meatballs) by mincing raw or cooked meat, add in sliced olives, chopped onion etc. Serve with spaghetti or any other type of pasta. A question—what is your favorite type of pasta? Mine is farfelle. Or the home made pasta I make with my home grown eggs! (Has to be flat pasta at this stage, but will buy an attachment to my Kenwood mixer to extrude spaghetti and macaroni.) Hmmm a guilt making question: anybody donate leftover food to homeless shelters? |
Title: Re: Meat of the week thread Post by A.G on Dec 19th, 2014 at 8:50am St George of the Garden wrote on Dec 17th, 2014 at 4:31pm:
Leftovers are always the best- I saw you mention Goulash-- can you make Goulash Monk-- I mean not something lifted online--but a family recipe perhaps-- never quite mastered it. |
Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 19th, 2014 at 1:35pm
Actually, goulash is not something I have actually made, I dare say “The Soupmaker’s Kitchen” by Aliza Green will have a recipe and I will post one up.
Goulash is not a Dutch thing, and Mum hated cooking! I have a “family recipe” for Dutch peasoup (“Get a pig head. . .”) and one for red cabbage with hache (stewed skirt steak.) and the rest I got out of books, the odd online recipe or from others etc.m? Some I have worked out. Potato salad, how many ps do you see that looks like white bricks cemented together with cum? Mine is chats cooked till just short of fully cooked and left to cool. Arrange lettuce, tomato, gherkins (I LOVE dill gherkins!) radish etc nicely, put the chats on top, bit of dressing. . .perfect! |
Title: Re: Meat of the week thread Post by A.G on Dec 19th, 2014 at 4:19pm St George of the Garden wrote on Dec 19th, 2014 at 1:35pm:
eeww do you have to-- I have beautiful recipe ( german ) for potatoe salad ( has dill gherkins in it) and I found a Dutch pea soup online sounds delicious and I AM making this---familiar??? http://www.sbs.com.au/food/recipes/dutch-pea-soup-snert |
Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 19th, 2014 at 5:24pm
The snert recipe looks fine—I might leave the potato out or reduce or you could have a very thick soup—celeriac already will thicken it. Smoked sausage is traditional so that is correct—some rookworst is a bit bland so note where you got it from. Will try and find Mum’s old (1950s) recipe—have to translate from the Dutch.
Very good, stick to your ribs stuff! I am making a chilled peasoup for the big family get together, very very different to what we are discussing here. |
Title: Re: Meat of the week thread Post by A.G on Dec 20th, 2014 at 9:43pm
Well then I will get on and make it -- next coolish day-- thinking I might try a cold Borscht or that other one that sounds like groucho, Gazpacho?-- on Xmas day--
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Title: Re: Meat of the week thread Post by Mattywisk on Dec 20th, 2014 at 9:56pm St George of the Garden wrote on Dec 17th, 2014 at 4:31pm:
A casserole is always a good one for leftover meat. |
Title: Re: Meat of the week thread Post by St George of the Puissant HLT on Dec 21st, 2014 at 9:47am
Gazpacho is what I am making for the soup course of my little dinner party christmass eve! Chilled soups is so sensible in summer! Chilled peasoup made with baby peas for the big family lunch.
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