Well, no. Oh I see. Well that makes sense. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Ace escribió: You wouldn't like this disgusting stuff then: http://www.andaluciatravelguide.com/callos.html All the rage here.
I even knew what callos was before clicking. And no, I would not. One of the local specialities north of here is tête de veau - look it up if you want to be completely disgusted. A local variant can fool the unwary by its name - fromage de tete, which is all the biys of head compressed into a terrine. HAd it once by accident and it's what you'd expect - sticky, fatty, slimey and other words ending in 'y'. Not to be repeated.
Fucking foul.. "The butchers will have cut the calf's head in two and then rolled it round a calf’s tongue" and "Once a meat skewer can be put through the head and meets no resistance, on average after about five hours, it will be ready but at this stage " and amusinlgy "once you have finished cooking it you must allow it to cool completely otherwise it will explode" -- Gavin. Moto Guzzi California Aquila Nera Suzuki GSXR600K1 Twitter: http://twitter.com/gavin_wilby Blog: http://www.eekafreek.com
Sounds yummy. Actually I've eaten it (i think in Carcassone) and it was nice. Then again I've also eaten calf brains more than once.
Nope. Lots have pink meat which is usually because the meat has been cured rather than died a funny colour. See "common pie" http://en.wikipedia.org/wiki/Pork_pie or "Wilsons Pies When you get an award winning butcher, good locally reared pork, an old family recipe and a passion for baking, the end result is a Wilsons Champion Pork Pie. A tasty, crispy pastry with a *cured pork* filling and a delicious seasoned jelly is what you get with a Wilsons Pork Pie. " http://www.wilsonspies.com/ Some pies with cured meat are very good. However, I can't get rid of the notion that a pie with pink meat will taste the same as the awful Robirch pies that my mum used to buy when I was a small child. A quick google suggests Robirch is no longer in the pie & sausage business, which is a very good thing.
@4ax.com: Heathen. Belly pork is wonderful stuff. Roasted until most of the fat has rendered which gives the bonus of dripping for roast spuds or just on toast.
Yes. I read the Wikipedia piece about the curing. Every day's a shool day. I can commend Law's pies in Spalding. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Indeed. Mate of mine made head terrine once. Was rather yummy. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
It is divine, if properly done. I didn't want to impunge Ace's mum, though. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
^^^^^^^^^ IRTA "baby feet" and nearly choked on my Grolsch. -- Ivan Reid, School of Engineering & Design, _____________ CMS Collaboration, Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN GSX600F, RG250WD "You Porsche. Me pass!" DoD #484 JKLO#003, 005 WP7# 3000 LC Unit #2368 (tinlc) UKMC#00009 BOTAFOT#16 UKRMMA#7 (Hon) KotPT -- "for stupidity above and beyond the call of duty".
Well, you have to make the jelly innit. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Well, if it's crispy then fine, otherwise not. She had five kids and an alcoholic husband, so was always trying for cheap, nourishing, meals. Generally succeeded very well, but the pigmeat/pinkmeat was not one of her better efforts.
you wouldn't get belly nowadays - it's no longer the cheap cut. Fucking poncey chefs on telly have seen to that. Slow cooked belly won "best British dish" not so long ago.
If you make your own burgers, try adding some finely minced/sliced & chopped belly-pork (minus skin, which you boil for a minute, salt and roast for pork scratchings) to the burger, adds a nice juicy-stickiness, the fat is full of flavour. Mmmm...
I had a similar reaction to the suggestion to apply baby oil to my bike in another thread. An entire industry I didn't know existed. And you can buy it in Tescos!
