Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: muntjac on November 07, 2006, 13:39
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ok so i am cooking bacon bones up so what ?, fresh from morrisons 19 p fer a blooming big tray . also using a lb pack of country soup mixed pulses lentils n barley stuff. gonna throw a few beef sausages chopped up into 1 inch pieces and a few floaters . a bit of brown sauce and gravy thickener then a few lumps tater n carrot some celery all got from the plot and i got me the makings of a feast like my mom would turn out on a winters day . am i being old fashoined in using bacon bones as i havent seen them on sale in any other shops supermarket in yrs and that includes butchers ? comments on a plate with some fresh bread buns please,,,, where the hell is proper food nowadays anyway ?
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I've never seen them for sale.
My favourite things are: ox tail, shin, liver (calves is best), heart (we always have it for Valentine's), kidney (beef is favourite), testicles (Clarrissa Dixon Wright's great recipe 'bollocks to Blair'), lamb neck - anything that's cheap, tough, and cooks for hours, really - or offally cheap and cooks very quickly.
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My wife would get a gold medal in bargain hunting so we have had an entire chateaubriand reduced from £28 to £4.00 which I cooked with a bearnaise sauce and it was great.
We also had lamb shanks in a stew and I'm hard pressed to say which was best.
Nothing wrong with cheap cuts cooked well. We eat far too much meat and using it as a flavouring is probably much better for you as well.
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I've found Morrisons butchers to be superb for odd things like bacon bones, and pig skin.
We make our own pork scratchings.....we're just like Tom and Barbara Good :)
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Val likes Morrisons as well - customer loyalty she never had. But Sainsbury apply bogoff to offers so they paid us to take away packs of best ham. At negative 19p per pack, the cats are getting treated.
Tesco is in the town and she who must be obeyed says the Poles grab all the bargains.
Mid December we'll be engaging in a Viking raid on France and Belgium planned with military precision. Arrive Boulogne at 17.05, Arrive Adenkerke at 16.05. Withdraw from Adenkerke loaded with baccy at 16.15 and establish base camp at Boulogne B&B 17.20. Make a sally into targets of opportunity like Auchan & Intermarche before some R&R at the Buffalo Grill.
Next morning, attack Sainsbury and Tesco before the major push into Carrefour. More R&R at Flunch with me allowed a little wander around Leroy Merlin before retreating from France back to Dover after refueling at City Europe.
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did ox cheek slowly in the oven with white wine, onion, and pot herbs. Gorgeous :D Leftovers will go in ravioli :D :D
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ok so i am cooking bacon bones up so what ?, fresh from morrisons 19 p fer a blooming big tray . also using a lb pack of country soup mixed pulses lentils n barley stuff. gonna throw a few beef sausages chopped up into 1 inch pieces and a few floaters . a bit of brown sauce and gravy thickener then a few lumps tater n carrot some celery all got from the plot and i got me the makings of a feast like my mom would turn out on a winters day . am i being old fashoined in using bacon bones as i havent seen them on sale in any other shops supermarket in yrs and that includes butchers ? comments on a plate with some fresh bread buns please,,,, where the hell is proper food nowadays anyway ?
A couple of leeks would be a good addition :D
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thts for another day when i do my leek and lamb stew :wink:
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When I cook Liver everyone leaves so I try and have it at least once a week :lol:
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Liver and onions with mashed potatoes and runner beans - yum yum yum
2 day lobby and lancashire hot pot score high.
Our most thumbed cookbook is Parkinson Cowan Perfect Cooking from 1955. Before food got fussy and fancy. Gift from my Mum who thought boys should be able to cook.
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Mince cooked with liver, tomatoes and chopped bacon for a long time. It gets all rich and tasty.
And cheap lamb cooked for about 3 hours with anchovies - fantastic. Apparently you're supposed to use samphire but anchovies do - the salt I suppose, not the weird similarity between a small fish and a plant.
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a great wedge of ox liver on a bed of shallots just cut in half frying slowly in a cast iron pan and then a half pint of real gravy poured over and bubbled slowly , mashed tatter a knob of real irish butter dripping down ya mash n some french climbing beans , eeeeeeeeeeeeeeeh get that down ya neck , dam im a real good pan shaker on my day :wink:
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eggy bread and ketchup. yum.
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How about a simple sunday roast.Glouster Old Spot pork rolled shoulder and a selection of veg. from the garden followed by apple crumble,apples from the tre.And what is best, cooked by the OH who then takes the afternoon off and walks the dog 3 miles to the nearest pub....I might just have a little glass of wine while I wait.
I have to admit I hadn`t trid asking our butcher for bacon bones,they do their own bacon so I could be onto a winner.My mum used to cook them up with split peas and barley,yum.
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on me way annie :lol: :wink:
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:lol: all welcome!