Moderator: Peak Moderation
Well if we're going to eat meat, we should at least make the most of each and every little bit... yum yum.Ration-book era cuts of meat are making a comeback, with old favourites such as bath chaps, ox cheeks and pigs trotters going on sale in a leading supermarket from next week.
These cheap cuts of meat used to be a regular staple in butchers' windows but have not been sold in quantity since rationing ended in the 1950s.
Slow cookers require relativly little electricity, and can be worked of a reasonable sized inverter and battery, or a UPS.RenewableCandy wrote:Time to run out and buy a slow cooker I trow. Or put one on your crimbo list! Bung in rough meat, root veg and undrinkable wine/beer/cider, switch on, go to work all day, come home, instant delicious hot nosh!
When I was a student I used to use beer etc that other people had left! Didn't do me any harm...
Fully agree!Erik wrote: Well if we're going to eat meat, we should at least make the most of each and every little bit... yum yum.
Nothing wrong with Ox cheek. Makes a nice sandwich with Branston pickle. Pigs trotter I've eaten here in Spain. Delicious if prepared properly. Requires extensive preparation and slow cooking with lots of bay leaf.Erik wrote:Credit crunch sees Bath chaps, ox cheek and pigs trotters return
Sheep brains/eyeballs for supper anyone?
Good post, Ben - praise from a vegan! It's always been my way of thinking: that most ('westernised')people are mentally and physically cut off from the process of producing what they eat and are hypocrites every one of them.Ben wrote:Fully agree!Erik wrote: Well if we're going to eat meat, we should at least make the most of each and every little bit... yum yum.
A friend once told me they like meat but admitted to having some secret rules:
1. Meat must never look like it was ever an animal: so they eat fishfingers, sausages, chicken slices, paste etc but never chicken legs or fresh fish (especially if it still has its head on).
2. They could never eat entrails and internal organs (offal) or snails as that would be too "yucky".
3. "Cute" animals are out (e.g. rabbits, hares, deer and duck).
I respect anyone who is a vegan or doesn't eat meat but if you do eat meat the above sort of (I suspect quite common) rules seem to me pathetic and maybe even immoral.
1. If you eat meat you should, in theory, be up to killing the animal yourself; be prepared to face the consequences of your actions! You are not morally superior for getting someone else to do it for you.
2. Being fussy and not eating certain parts is a luxury not enjoyed by much of the world throughout history. A waste of food, the dead animal won't thank you. Not admirable at all. Try liver after soaking overnight in a good marinade - with onions and mash, delicous!
3. I fail to see the justification for eating pigs (an intelligent animal) but not eating a "cute" rabbit, kangaroo, squirrel or a "yucky" snail.
Personally I favour local food, eating less meat but appreciating it more, and free-range.
Try asking your rather silly friends what they they think sausage skins are.Ben wrote: 1. Meat must never look like it was ever an animal: so they eat fishfingers, sausages, chicken slices, paste etc but never chicken legs or fresh fish (especially if it still has its head on).
2. They could never eat entrails and internal organs (offal) or snails as that would be too "yucky".
