Traf Posted February 2, 2020 Share Posted February 2, 2020 Just now, Mannyroader said: Corned beef is nearly £8 a tin here in Thailand. It is a luxury item. I'm currently out of piccallilli so my favourite butty is off the menu. Hmmmm, £2 here, £8 there. How many tins could you get in a suitcase? Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 1 hour ago, kent_white said: All you are doing by criticising is drawing attention to it and bringing it back into the mainstream media A despicable act that may result in more folk buying corned beef. Horrendous stuff. Anyone purchasing it should be shot. Quote Link to comment Share on other sites More sharing options...
Members Rudy Posted February 2, 2020 Author Members Share Posted February 2, 2020 49 minutes ago, Traf said: It's not glorified True, if I gave it to our Buddy I’d expect a shit in one of my slippers the next day. Quote Link to comment Share on other sites More sharing options...
kent_white Posted February 2, 2020 Share Posted February 2, 2020 8 minutes ago, Tonge moor green jacket said: A despicable act that may result in more folk buying corned beef. Horrendous stuff. Anyone purchasing it should be shot. I've just suggested corned beef hash for tea and my Mrs has accepted with joyous look on her face. Bob around for some if you like - to say thanks for the cake! 😁 Quote Link to comment Share on other sites More sharing options...
Members Rudy Posted February 2, 2020 Author Members Share Posted February 2, 2020 @kent_white do you put carrots in it? 💣 Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 6 minutes ago, kent_white said: I've just suggested corned beef hash for tea and my Mrs has accepted with joyous look on her face. Bob around for some if you like - to say thanks for the cake! 😁 Minger! What's wrong with a bit of skirt, or shoulder, mixed together even as stewing beef! Or a richer, darker shin beef casserole (carrots allowed). Anyway, we're having duck! I'm a bit concerned as it's sort of Chinese. Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 Your mixing your Corona viruses up with your avian flu because I don't think your duck, even cooked in Chinese five spice, will be anything like Chinese. If it says corn fed there's a chance it may have a yellow tinge to its pallor. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 4 minutes ago, MickyD said: Your mixing your Corona viruses up with your avian flu because I don't think your duck, even cooked in Chinese five spice, will be anything like Chinese. If it says corn fed there's a chance it may have a yellow tinge to its pallor. Well he's (sure it's a him) a gressingham duck, so he's not Chinese. But the stuff my lad wants to rub on it could well be. So it could contain anything. I shall check later. Quote Link to comment Share on other sites More sharing options...
kent_white Posted February 2, 2020 Share Posted February 2, 2020 34 minutes ago, Rudy’s Message said: @kent_white do you put carrots in it? 💣 Yep - carrots and onions. Lovely! Quote Link to comment Share on other sites More sharing options...
MancWanderer Posted February 2, 2020 Share Posted February 2, 2020 4 hours ago, Tonge moor green jacket said: Minger! What's wrong with a bit of skirt, or shoulder, mixed together even as stewing beef! Or a richer, darker shin beef casserole (carrots allowed). Anyway, we're having duck! I'm a bit concerned as it's sort of Chinese. Recently got some shin beef. Never (knowingly) had it before. Wow - very tasty Proper corned beef that’s been freshly made is utterly delicious. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 Shin is from the gods. Red wine for a bourguignon type dish. Add cow heel for a great pie filling. Quote Link to comment Share on other sites More sharing options...
Site Supporter Winchester White Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 2 hours ago, Tonge moor green jacket said: Shin is from the gods. Red wine for a bourguignon type dish. Add cow heel for a great pie filling. Never had it but I am going to try it, sounds like a perfect slow cooker cut. Quote Link to comment Share on other sites More sharing options...
MancWanderer Posted February 2, 2020 Share Posted February 2, 2020 55 minutes ago, Winchester White said: Never had it but I am going to try it, sounds like a perfect slow cooker cut. Is exactly what it is. It’s basically braising steak that needs slow cooking but if you specify shin beef you get a massive amount of extra taste imo Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 1 hour ago, Winchester White said: Never had it but I am going to try it, sounds like a perfect slow cooker cut. Not every butcher seems to have it available but should be able to order it. Always seems to be available in the market though. Trouble is, slowly, with more cookery programmes, some of these lesser used cuts are coming back, and the prices are going up a bit. Still good value though; sprinkle with seasoned flour, brown off and slow cook. Quote Link to comment Share on other sites More sharing options...
Escobarp Posted February 2, 2020 Share Posted February 2, 2020 32 minutes ago, Tonge moor green jacket said: Not every butcher seems to have it available but should be able to order it. Always seems to be available in the market though. Trouble is, slowly, with more cookery programmes, some of these lesser used cuts are coming back, and the prices are going up a bit. Still good value though; sprinkle with seasoned flour, brown off and slow cook. Wrap it in caul fat and brown it off before you then slow cook it helps it keep its shape and also adds an extra bit of flavor and juiciness Quote Link to comment Share on other sites More sharing options...
Site Supporter Spider Posted February 2, 2020 Site Supporter Share Posted February 2, 2020 Slow cooking meat? Freshly ground pepper and salt is vital to success. With pepper, just when you think you’ve put enough on, add a couple more grinds. Trust me. Just trust me. Quote Link to comment Share on other sites More sharing options...
jeep Posted February 3, 2020 Share Posted February 3, 2020 3 hours ago, Tonge moor green jacket said: Not every butcher seems to have it available but should be able to order it. Always seems to be available in the market though. Trouble is, slowly, with more cookery programmes, some of these lesser used cuts are coming back, and the prices are going up a bit. Still good value though; sprinkle with seasoned flour, brown off and slow cook. If they butcher their own beef then of course they'll have it. Which butcher do you buy from? It's from the hind & fore quarters. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 3, 2020 Site Supporter Share Posted February 3, 2020 9 hours ago, jeep said: If they butcher their own beef then of course they'll have it. Which butcher do you buy from? It's from the hind & fore quarters. Plenty don't because it doesn't shift as quickly as other cuts. Whether they use it with other cuts in stewing beef or send it elsewhere I don't know. I think more should have it available, but it's a business decision for them ultimately. The butcher I use mostly, sells ox hearts, venison and veal, sometimes flat rib for example. Again, not available everywhere. Quote Link to comment Share on other sites More sharing options...
Escobarp Posted February 3, 2020 Share Posted February 3, 2020 Anyway Ox cheek pisses on shin of beef Quote Link to comment Share on other sites More sharing options...
kent_white Posted February 3, 2020 Share Posted February 3, 2020 Kiss it you set of twats! Dinner time! 😁😁😁 Quote Link to comment Share on other sites More sharing options...
Sweep Posted February 3, 2020 Share Posted February 3, 2020 50 minutes ago, kent_white said: Kiss it you set of twats! Dinner time! 😁😁😁 That looks rank, it's a dense as an imploded star Quote Link to comment Share on other sites More sharing options...
jeep Posted February 3, 2020 Share Posted February 3, 2020 It favvers baby sick Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted February 3, 2020 Site Supporter Share Posted February 3, 2020 Too much red Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 3, 2020 Site Supporter Share Posted February 3, 2020 3 hours ago, Escobarp said: Anyway Ox cheek pisses on shin of beef Hmm. Braised some a while back, preferred shin to be honest. I felt the of cheek retained a bit more of a grainy texture. Get ox hearts for the dogs: tried a bit and it's ok, couldn't eat a lot though as I found it a bit rich and somewhere between beef and liver. Can't stand liver. Did a lamb rump the other week too. Lovely. Each to their own. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted February 3, 2020 Site Supporter Share Posted February 3, 2020 24 minutes ago, MickyD said: Too much red Doesn't look cooked. Perhaps something removed from one of his patients. Quote Link to comment Share on other sites More sharing options...
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