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Anybody tried these?
Just picked them up as an impulse purchase for £*.**.
Slow roasted and with Fennel, Thyme, Rosemary & Chianti.
The worry is that they don't say which cheeks they are!
Just picked them up as an impulse purchase for £*.**.
Slow roasted and with Fennel, Thyme, Rosemary & Chianti.
The worry is that they don't say which cheeks they are!
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Replies: 77
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Sorry, misunderstood title.
Thought it was an abusive post about Diane Abbott |
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Absolutely delicious. So cheap as well. I got some in waitrose recently at they worked out about 80p each. I think it was a mistake as the next time they had doubled in price!
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Pork knuckle is also very under rated.
My local fish shop sells Pigs trotters. Very fatty but chewey and delicious. |
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Yaers ago when Marco Pierre White had his first restaurant in Wandsworth, his signature dish was pigs trotters.
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My grandmother used to boil a pig's head then cut off the meat and place it in a basin with a small saucer and weight on top. This would form a delicious meat loaf which could be sliced cold and used in sandwiches.
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heston blumenthal introduced ox ckeeks to the little chef at popham a couple of years back, think they still serve them... another of my favourites is oxtail, beautifully tender after slow cooking but not much good if you need gluten-free...
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Pork....yeuuuggh
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Oxtail is lovely Mister B but a bit expensive considering the amount of bone. I think the gloopiness is because of the gelatine content.
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Foinavon - Correct, but the bone (as in nearly every meat) adds hugely to the flavour. Middle neck of lamb is a perfect example.
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My dog used to love pig's ears, they were all greasy and hairy
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^^^
reported to kenny man |
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Sounds offal
2 hours into this thread and nobody has cracked the joke  |
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It wasn't me, HH.
Mr Makybe used to buy them for him. |
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ok MD I'll let you off this time
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Phew! Thanks, HH.
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Shin of Veal for "Osso Bucco", as well as Veal Escalopes, was available at Sainsbury's but not for ages.
Obviously it's still supplied to the restaurant trade, but not to the retail consumer. I must have a look on the internet, now I am drooling at the thought of it..... |
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Veal escalopes are so nice
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My grandmother used to boil a pig's head then cut off the meat and place it in a basin with a small saucer and weight on top. This would form a delicious meat loaf which could be sliced cold and used in sandwiches.
it's called brawn my butcher still sells it |
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Veal is cruel the babies are barely born before being eaten in certain countries.......
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^^ If I worried about animals health I'd starve to death. As long as they are humanely slaughtered and don't suffer much.
The only offal I can't eat is tripe although it's been years since I tried it. |
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It's not as cruel as the fate that befalls male dairy cows that get shot straight away in this country. Just eat it!
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The last time I ordered "Saltimbocca" I had been looking forward to it all day.
Italian Restaurant in Leeds, and it was disgraceful. Totally ruined and inedible! Instead of just having one sage leaf on top of the prosciutto and then the escallop for just a minute each side and then a reduction of "Marsala" wine, this abomination had chopped Sage on top of cheese. My God it was atrocious and I told the Maitre-d that the "Chef" was clueless. He said can I get you another one and I said "only if I can cook it myself"! |
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and what did he say?
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cheeky chops
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Had Ox cheek. It's awful. Like slowly cooked lamb for texture but taste is revolting
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Don't know what he said and didn't want to admit it but it was on the lines of...
Chi cazzo ti credi di essere stupido vecchio bastardo venire qui e sconvolgendo il mio chef e altri clienti con il vostro atteggiamento male ... grazi I understood the grazi bit as I had just slipped him a fiver! |
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Had Ox cheek. It's awful. Like slowly cooked lamb for texture but taste is revolting Sad
I heard of "Ox Cheek" and only saying how good it was, which is why I picked this up. It's accompanied with a "Chianti" sauce so will see how it goes. |
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AP that basically (and ironically) means "you've got a facking cheek."
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I'd rather french kiss a skunk than eat those.
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HH Sultan Vinegar 01 Feb 15 14:38
Yaers ago when Marco Pierre White had his first restaurant in Wandsworth, his signature dish was pigs trotters. was unsurprisingly a little more involved than just the trotter https://www.youtube.com/watch?v=59wk8G9QVaE |
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11kv - "veal is cruel". Do some recent research ffs
 . British Rose Veal is now one of this countries finest meat products. |
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and the special cow fairies use their super magic powers to destroy all the male embryos inside a cow's uterus the moment they are conceived.
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Yup DStyle, but the ones that get by end up as delicious rose veal. You should try it.
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you misunderstood me.
not only is veal absolutely lovely, but it's also unethical NOT to eat veal. the idea that you're worried about an animal living a short life has to be compared to the alternative which is that thousands upon thousands of day old male calves are shot dead and disposed of because of the lack of demand for veal. my post was saying that there some sort of supernatural fairy tale magic sorting out this rather unavoidable problem. 6 months life is better than no life at all (although bobby veal is even more delicious, but then so is suckling pig) |
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*there isnt some sort of
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DStyle - Apologies - I hurriedly misunderstand your somewhat esoteric description of the issue. Mind you a man who knows bobby veal must NOT be misunderstood.
Someone seriously needs to do a real (and better) marketing job on British veal. It should be a really easy story, particularly for anyone who drinks milk. Might even save what's left of our Dairy industry. |
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i think a big part of the problem is price, which is largely down to a lack of demand so i think a subsidy/tax break has to come from somewhere for it to really work.
if we didn't have supermarkets and everyone actually had to interact with someone when buying meat at a butchers it would be probably be less of an issue. |
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Fair enough if bobbies are reared and slaughtered on the farm for meat, but sending bobby calves to the abattoir is not pleasant. They get handled badly because they don't follow each other naturally at that age. They've never experienced a herd, they've lost their mother and it's impractical to hand-milk them during the hours in the lorry and hanging around the slaughterhouse, so they're hungry, lonely, kicked around and plain terrified.
I can't say I've ever knowingly eaten booby veal, but I have tried British calves' liver and it's disgusting, full of tubes, because they use cheap bobbies rather than raise the calves as Continentals do for calves' liver. |