bullpup
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Post by bullpup on Dec 14, 2015 16:04:20 GMT
Well it is time to rekindle some life in this section so let's go for it: Festive Recipes - what are you having, what do you actually like; how are you going to cook it; recipe suggestions?
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Post by PinkFloyd on Dec 14, 2015 22:48:10 GMT
Well it is time to rekindle some life in this section so let's go for it: Festive Recipes - what are you having, what do you actually like; how are you going to cook it; recipe suggestions? A "Ye Olde Oak" canned sausage.
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bullpup
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Post by bullpup on Dec 14, 2015 23:42:16 GMT
Is that with cranberry sauce instead of Tommy K?
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jc
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Post by jc on Dec 14, 2015 23:50:32 GMT
It's rebellion here! With one sprog moved out and one left Mrs cj has said "f*** it, I'm not doing the big roast thing this year".
Don't blame her either so we're turning Japanese on the 25th and having a sushi fest down the road, I really think so, dadada da da da dahhhhh...
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jc
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Post by jc on Dec 14, 2015 23:54:38 GMT
Blimey, I remember me old paps enjoying Ye Olde Oak smoked ham when I were a nipper...
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bullpup
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Post by bullpup on Dec 15, 2015 12:30:40 GMT
Blimey soon you will be regressing to Fray Bentos Steak and Kidney pie in a tin or you will be going all Swallows and Amazons and having pemmican (actually Corned beef in their case I suspect or perhaps Spam?)!!
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Post by PinkFloyd on Dec 15, 2015 13:10:35 GMT
Blimey soon you will be regressing to Fray Bentos Steak and Kidney pie in a tin or you will be going all Swallows and Amazons and having pemmican (actually Corned beef in their case I suspect or perhaps Spam?)!! I'll probably have a corn fed chicken David..... I had a turkey last year and it was as dry as a stick.... it was one of those "finest" type turkeys but it was far from fine, it had the texture of a cork floor tile. I was thinking of trying a Lidl "deluxe" turkey but, on second thoughts have decided to get my corn fed chicken from the local butcher. He doesn't have a name for it, such as "superior", and it's being sold simply as a "corn fed chicken". On the subject of Fray Bentos...... their steak and kidneys puddings have gone to the dogs..... I had one a few weeks ago and the "pudding" was like rubber and the "stuff" inside it smelt of urine (I presume that was the kidney?) it was binned instantly. I'll have a recipe for cranberry sauce and my signature stuffing..... will upload details later this evening
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bullpup
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How much is that doggy in the window?
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Post by bullpup on Dec 15, 2015 15:09:30 GMT
I'm a recent convert to the digital meat thermometer for cooking poultry - ecpecially when there is lots of stuffing.
I have never had a corn fed Chicken but it sounds great. Had a Capon one year - amazing but I am sure not pc. We are luckey enough to get a free range turkey fron a farming friend. It is always very lean and needs care but the flavour and texture are spot on. I cook it in a loose foil tent - after giving it a good blast on max to get it going. I also cover it in muslin and butter and let it partially self baste with butter / turkey juice I also always cook it breast down sitting on a raft of celery and onion . Seems to work for me.
Stuffing: Chestnut stuffing on the inside and Spanish style black pudding stuffing in the front.
Always keen to try something new and look forward to seeing your recipes.
I tried a fray bentos a couple of years ago and it was no better than yours
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bullpup
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Post by bullpup on Dec 22, 2015 20:24:47 GMT
Well that's the Chestnut Stuffing made. The game Terrine is about to go in the oven. Chicken liver pate is next on the list. Then the Gravadlax
The chicken stock is made as is the pheasant/game stock. Beef stock is next.
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jc
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Post by jc on Dec 22, 2015 23:27:48 GMT
Sounds like a sizeable spread there, I hope all the bullpuppies are coming around to help consume it!
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Deleted
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Post by Deleted on Dec 23, 2015 8:22:45 GMT
I like chicken liver pate but have never made it. Share your recipe bullpup?
I 'sort of' enjoy turkey but tire of it rapidly. I do not enjoy cold turkey. I have been telling myself I do like it for years... but I don't. If we had a large family meal to present then turkey looks right. But there's just me and mrs hifidez so I have bought a rib joint of beef. Yorkshire pudding of course, roast potatoes and parsnips, horseradish sauce and so on.
A week after Christmas we do have youngest son and family coming to stay. In the 'fridge is a whole leg of lamb. :-)
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Post by PinkFloyd on Dec 21, 2016 13:49:16 GMT
I think it will be another one of those corn fed chickens this year, I really don't like Turkey (the bird) and your corn fed chicken is always reliable and a safe bet
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hifidez
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Post by hifidez on Dec 21, 2016 15:09:49 GMT
I think it will be another one of those corn fed chickens this years, I really don't like Turkey (the bird) and your corn fed chicken is always reliable and a safe bet Top of our list is a rib of beef. If I see a good one I'll buy it. Failing that then 2ns place is a turkey 'crown' as I don't want too much left over; hate cold turkey. Will roast some gammon as well, either way. Those little sausies wrapped in bacon is a must with turkey, sausage meat stuffing too. Yorkshire pud if we go for the beef. Dijon mustard on the side. Bread sauce. Why? If it didn't exist you wouldn't invent it :-)
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Post by PinkFloyd on Dec 21, 2016 20:54:52 GMT
Rib of beef? Where do you source it AND how do you prepare and cook it Derek??
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Post by PinkFloyd on Dec 21, 2016 21:00:32 GMT
Is it a BUTCHERS rib of beef or a Morrisons (Morrisons makes Christmas!) rib of beef, a LIDL deluxe rib of beef, a Tesco finest rib of beef or a co-op "irresistable" rib of beef?
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Post by PinkFloyd on Dec 21, 2016 21:03:54 GMT
Or is it the "simply tough and absolutely inedible" RIB that all the supermarkets promote this time of year ?
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hifidez
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Post by hifidez on Dec 21, 2016 21:11:24 GMT
Rib of beef? Where do you source it AND how do you prepare and cook it Derek?? Will start off at a very good indepenedent butchers in Oswestry; his T bones are fabulous. Not cheap, but fabulous. Worth the extra for a special meal.
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Post by PinkFloyd on Dec 21, 2016 21:37:54 GMT
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hifidez
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Post by hifidez on Dec 22, 2016 7:47:33 GMT
Rib of beef? Where do you source it AND how do you prepare and cook it Derek?? Current method is a very slow roast. Simple seasoning of salt and black pepper. 120 C for 2 - 4 hrs depending on size. Sometimes covered, sometimes uncovered. Have never decided which is best, although uncovered for pork). Then increase heat to 230 c for the last half hour or so. Makes the best of even a standard supermarket joint I find. My wife doesn't enjoy her roast meats pink so well-done it has to be. I don't mind a well-done roast. Steaks however HAVE to be rare :-) What's your method Mike?
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Post by PinkFloyd on Dec 22, 2016 12:55:48 GMT
Rib of beef? Where do you source it AND how do you prepare and cook it Derek?? Current method is a very slow roast. Simple seasoning of salt and black pepper. 120 C for 2 - 4 hrs depending on size. Sometimes covered, sometimes uncovered. Have never decided which is best, although uncovered for pork). Then increase heat to 230 c for the last half hour or so. Makes the best of even a standard supermarket joint I find. My wife doesn't enjoy her roast meats pink so well-done it has to be. I don't mind a well-done roast. Steaks however HAVE to be rare :-) What's your method Mike? I've never had a rib of beef Derek, that's why I was asking you. I like my beef well done as well, not at all keen on pink beef, are these ribs of beef generally tender? If so, I may try one instead of the corn fed chicken. Mike.
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hifidez
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Post by hifidez on Dec 22, 2016 15:38:36 GMT
Rib has a relatively high fat content so tends to be both tasty and tender. There's more wastage beacuse of the fat and the bone, plus it's an expensive cut anyway so it's doubly expensive. But, great for special occasions. I think it is accepted that meat cooked on the bone is always more tasty anyway.
Today I bought a piece for £25 from..... Tesco. It was from their 'butchery' counter and looks really good. Slow roast on the day to be on the safe side.
I don't think Tesco have real actual butchers any more. They used to however. Back in the 90s, while our kids were young and she couldn't do her proper job, my wife worked part-time at a Tesco butchery counter. It then had a real butcher who prepared the cuts. We used to get mince that had been, shall we say, 'selected'?
You can't beat a real gravy made from all the reduced and caramalised juices in the bottom of the pan can you? Nature's own OXO :-)
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Post by PinkFloyd on Dec 22, 2016 20:58:58 GMT
Rib has a relatively high fat content so tends to be both tasty and tender. There's more wastage beacuse of the fat and the bone, plus it's an expensive cut anyway so it's doubly expensive. But, great for special occasions. I think it is accepted that meat cooked on the bone is always more tasty anyway. Today I bought a piece for £25 from..... Tesco. It was from their 'butchery' counter and looks really good. Slow roast on the day to be on the safe side. I don't think Tesco have real actual butchers any more. They used to however. Back in the 90s, while our kids were young and she couldn't do her proper job, my wife worked part-time at a Tesco butchery counter. It then had a real butcher who prepared the cuts. We used to get mince that had been, shall we say, 'selected'? You can't beat a real gravy made from all the reduced and caramalised juices in the bottom of the pan can you? Nature's own OXO :-) Hi Derek, I bought one this afternoon from Bew's butchers in town (the best butcher in Caithness) and it cost me £20. It's local beef from local cows so should taste very nice indeed. I'll take a photo of it tomorrow when the light's good so we can compare ribs with each other. I'll probably keep it simple like this: www.bbcgoodfood.com/videos/techniques/how-roast-and-carve-rib-beef but will do it as a pot roast as that really does ensure consistent (time after time) UBER tender beef. I've seen some recipes where they are marinating it in red wine and all that crap but why totally ruin the taste of the beef with all that malarky? You wouldn't add a joint of beef into a bottle of wine so why the hell taint the flavour of your beef with wine..... each to their own but I prefer beef to taste like beef. Here is Bew's Butchers...... the most northerly Butcher on the UK mainland: They make steak pies to die for Derek..... jam packed with steak and ALWAYS supremely tender..... their haggis is second to none and their black puddings are something that every human on planet earth should experience, truly mouthwatering! Don't get me started on Supermarket butchers and bakers Derek..... those guys aren't "bakers" they are shoving part cooked frozen bread in an oven and the "butchers" wouldn't know the difference between a rib eye and a Japs eye I am seriously ANTI supermarket these days, even more so than before, your local butcher provides meat that far surpasses that on sale in a supermarket yet they are becomming a dying breed thanks to the globalisation of the "supermarket". It worries me, it really does........ I recommended Harold butchers (also in Thurso) to one of my friends as a good source for locally grown potatoes.... he eventually "bit" and bought a 25 kilo bag for a tenner. He does all the cooking in the house (says a lot about his wife who seems to do nothing) and here's what happened: The "missus" (as he refers to her) took one taste of the mashed potatoes he had made and declared....... "these are the best mashed potatoes I have ever tasted, what supermarket did you buy them from?" Oh my dear god! she was so used to "Tesco Finest" ready mashed potatoes she used them as a reference point and actually thought he had discovered an other "ready mash" outlet! No No...... he did it the hard way.... he "peeled" (yes peeled, I kid you not!) a few potatoes, boiled them and mashed them and, surprise surprise, the "missus" loved them. What concerns me is that this is becomming a normality where people actually believe all this "finest" hype the supermarkets are brainwashing them with...... finest my royal arse!! It's processed crap that has been shit into a plastic container by a machine! Nothing "fine" about that. I bought a co-op "Irresistable" thing that had been reduced the other week Derek..... I call it a "thing" because I can't remember what it was....... It was THAT "irresistable"..... truly disgusting more like! Anyhoo....... I won't rant on as I am very passionate when it comes to these shady dealing food supermarkets.... they are a bunch of crooks with no ethics or morality...... so I won't say any more on the subject. BTW.... don't get me started on supermarket petrol or I'll be here all night! It's rubbish, cheap shit with no additives..... don't be lured in by the cheapness, it's cheap for a reason..... it's crap!! One final thing......... don't mention supermarket flowers to me! They're not flowers! They don't even have a scent! They are grown for PROFIT and don't even get to sleep..... the artificial sun is beating down on them 24/7/365, they have no quality of life at all. The scent of a flower is developed as the plant sleeps... sleep, to the flower, is known as "aroma time".... without adequate rest the flower will be unable to produce the aroma it requires to make it a happy flower, a REAL flower! These "supermarkets" are super in one regard only........ making super profits by selling unhappy processed animals, vegetable and flowers. Morrisons makes Christmas? NO! these chains have DESTROYED Christmas and the meaning of Christmas..... they have also destroyed our culture and our way of life. Don't get me started on how supermarkets have destroyed our culture Derek Ribs at dawn....... I'll show you mine if you promise to show me yours ATB Mike.
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Post by PinkFloyd on Dec 23, 2016 20:34:30 GMT
I dunno Derek....... it looks like twenty quid's worth of fat to my eyes but Jim, the butcher, assures me that it will be the best bit of beef I have ever tasted and the fat and bone is an integral part of "why" it will be the best bit of beef ever tasted....... oh well, the proof of the beef rib pudding will be in the eating: It only has one bone (one rib) and is more than big enough for my requirements..... it still looks like most of it is fat....... £14 a Kilo and the bit I have weighs in at 1.450 kilos. I was instructed to leave the rib uncovered as this would help it to mature even further so am following instructions He reckons it will be at its best (flavour wise) when it has turned dark brown / red. Right..... I've shown you mine derek....... Let's see yours Best regards, Mike.
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Post by PinkFloyd on Dec 23, 2016 20:36:11 GMT
BTW.... in the USA they probably have one rib on a sandwich
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hifidez
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Post by hifidez on Dec 24, 2016 9:18:17 GMT
I'll photograph mine tomorrow morning when I unwrap it. Mine was just £10 a kilo and is a 2-ribber; 2.5 kilo joint. Hope they both turn out ok. I think the 'keeping it unwrapped' idea is sound - but I would't do it. Wouldnt want it uncovered in my larder or fridge. sorry :-)
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