PC Plodding

[AlanHo]

I had my second favourite meal last evening - tripe and sea snail pie, bubble and squeak, mashed cabbage, braised sheeps eye and black pudding followed by sago pudding made with evaporated milk topped with a dollop of red jam.

Please note that the reference to black pudding is entirely culinary and no other meaning is either meant or implied. I did consider using the description pigs blood pudding but decided that some people might either be squeamish or find this term equally offensive

What is your favourite meal ?

This snippet from the Daily Mail newspaper this morning is of interest :-

[-pops-]

The Express is up in arms at what it sees as the latest example of political correctness gone mad.

It tells how two nursery schools in Oxfordshire have removed the word 'black' from Baa Baa Black Sheep, and changed it to Baa Baa Rainbow Sheep.

From http://news.bbc.co.uk/1/hi/uk/4781102.stm

[andsome]

I think that my favourite meal is the one that I am just about to eat. One or two things though that I always look forward to. Roast Chicken, Shepherds pie, Stir fried lamb, or chicken, or beef, or turkey with stir fried veg and egg noodles. Oh, and yes I do like black pudding, also there is a white pudding, but I can't remember the name, it originates down south in Devon or Cornwall.

[artist]

Roast does it for me too. Lamb being the best followed by beef.

I never get fed up with a mixed salad though.

[andsome]

Roast does it for me too. Lamb being the best followed by beef.

I never get fed up with a mixed salad though.

E'r indoors would KILL for roast lamb. I must admit it is gorgeous, especially from our local butcher, who slaughters it himself. He also make the most delicious sausages, his speciality is is minted lamb sausages. We would NEVER buy sausage from a supermarket.

[artist]

We've got a farm shop close by - all sausages made on the premises - HUGE selection.......

The bacon there is tasty too - not at all like the supermarket rubbish.

It's a little more expensive but worth every penny.

[andsome]

We've got a farm shop close by - all sausages made on the premises - HUGE selection.......

The bacon there is tasty too - not at all like the supermarket rubbish.

It's a little more expensive but worth every penny.

Exactly my sentiments. This butcher runs his own farm shop. I would NEVER economise on food quality. I hate supermarket bacon. The white froth that forms on the surface during cooking is revolting. It is a result of injecting the meat with salt water to speed up curing. I like dry cured bacon, where the skin has been slashed and salt applied to the outside of the meat, this takes longer but the meat is far superior. Also beware of rind less smoked bacon. They dare not sell it with the rind on because it has NOT been smoked properly, so the rind would be pale instead of brown. It has been injected with smoke flavoured salt water. UGH!

[rong]

Roast does it for me too. Lamb being the best followed by beef.

I never get fed up with a mixed salad though.

E'r indoors would KILL for roast lamb. I must admit it is gorgeous, especially from our local butcher, who slaughters it himself. He also make the most delicious sausages, his speciality is is minted lamb sausages. We would NEVER buy sausage from a supermarket.

How big is your butchers, as from what I can remember from my farming days the cost of administration is very high, hence the small abattoirs had to close.

[andsome]

Roast does it for me too. Lamb being the best followed by beef.

I never get fed up with a mixed salad though.

E'r indoors would KILL for roast lamb. I must admit it is gorgeous, especially from our local butcher, who slaughters it himself. He also make the most delicious sausages, his speciality is is minted lamb sausages. We would NEVER buy sausage from a supermarket.

How big is your butchers, as from what I can remember from my farming days the cost of administration is very high, hence the small abattoirs had to close.

He slaughters for other butchers too. He is very well known in the local area. He breeds a lot of his own pork and lamb, and some poutry. A recent special offer was his own legs of lamb at £2.99 per pound. Absobloodylutely delicious, tender sweet meat.

[rong]

tender sweet meat

Most of that is in the hanging, years ago i worked on a farm with pigs, and used to take them to the abattoir, then they went to a butcher and where hung for 7 days, best meat ever. (They were reared inside)

[deuces wild]

I had my second favourite meal last evening - tripe and sea snail pie, bubble and squeak, mashed cabbage, braised sheeps eye and black pudding followed by sago pudding made with evaporated milk topped with a dollop of red jam.

:huh: Wow, you were hungry.

My favorite is pork, dumplings and sauerkraut, and old Czech favorite.

[dadyassa]

I think that my favourite meal is the one that I am just about to eat. One or two things though that I always look forward to. Roast Chicken, Shepherds pie, Stir fried lamb, or chicken, or beef, or turkey with stir fried veg and egg noodles. Oh, and yes I do like black pudding, also there is a white pudding, but I can't remember the name, it originates down south in Devon or Cornwall.

(White pudding) Thats ice cream :lol: :lol:

tender sweet meat

Most of that is in the hanging, years ago i worked on a farm with pigs, and used to take them to the abattoir, then they went to a butcher and where hung for 7 days, best meat ever. (They were reared inside)

You are right about the hanging, meat goes to the shops too soon these days. If the joint wobbles its not hung long enough.

[Thos]

You are right about the hanging, meat goes to the shops too soon these days. If the joint wobbles its not hung long enough.

What does it mean when it is "well hung" :rolleyes: :blush:

Thos.

[rong]

You are right about the hanging, meat goes to the shops too soon these days. If the joint wobbles its not hung long enough.

What does it mean when it is "well hung" :rolleyes: :blush:

Thos.

You'll have to wait for Artist to answer that one

[andsome]

You are right about the hanging, meat goes to the shops too soon these days. If the joint wobbles its not hung long enough.

What does it mean when it is "well hung" :rolleyes: :blush:

Thos.

I refuse to make a questionable post. :D Regarding meat, especially beef, whatever you do don't go for a nice pink looking lean cut. Beef should be quite dark, well marbled with fat. We bought some rib eye beef recently and it was quite dark with loads of marbling with yellowish fat. It cooked up a treat and was so sweet and tender. The dish probably had a good inch of fat in it after cooking. This may sound uneconomical, but the meat is all the better for it.