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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you muching on? v. You fat fuck

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knockando said:
I don't understand why you'd want to chew your way through a lump of fat when a nice bit of tender, lean muscle is an option.
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Mate fat isn't necessarly chewy. If you buy meat at the supermarket then obviously it will be, one reason why if I'm buying industrial meat I always go for lean cuts. However if you source it from a butcher in the country, fat on meat is DELICIOUS.

Back home I drive 40 minutes to go to this butcher who has his own cows, every time he slaughters ones he hangs a picture of him next to the cow in the shop, you even know the name of the cow, they're grass fed cows who enjoy time outdoors, the meat is nowhere comparable with what you'd get in a supermarket or even a butcher in a urban area. Watching the fat frizzle while grilling a huge steak on a barbecue for me is close to porn.

Given where I'm from we tend to eat lots of game as well, I've had chops liberated from a boar shot in the morning, the meat is very fatty, yet tasty and not chewy at all, matter of fact when quality is good, the fat melts, it doesn't stay solid, it melts and greases up the meat making it not only tastier but more tender as well. I've even used boar fat, like literally just the fat, for cooking, like you'd use lard, put in a pan, heat, let it melt then add green pepper, chili powder, rosemary, a single sage leaf and then a big ass steak, it cooks awesomely and the taste is beyond what my limited vocabulary can express through typing.
 
Got a couple of pheasants to gut and pluck this morning...

feeling a bit fragile, not a lot of sleep, and it's fucking freezingg outside, trying to put it off if I can.
 
You do eat well Mailmonkey.Have you always been into food and cooking?
Did you teach yourself to cook all these meals you make or have you ever been on a course for it?
Thanks for yr answer mate.
 
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:)

Just finishing off Sunday dinner, the pheasants can wait for tomorrow :)

Got a honey and mustard glazed boned and rolled pork shoulder just resting out the oven, I'm well happy, I've only learnt over the last few months to do a proper butchers knot, it's simple as anything, and I can tie all manner of complicated fishing/boating knots, so I dunno why it took me so long to get it sussed properly.

Anyway, it means I can now bone, stuff, and roll my own joints...made a nice stuffing with pork sausage, apricot, sage, onions, red peppercorns...

Having it with roast taters, sprout, carrot, cauliflower, and chard from the allotment.

Oh, and apple sauce :D

TOP TIP for roasting pork. Often, when you roast pork the meat juices burn and caremalise too much to make a decent gravy by deglazing the pan. I roast my pork on a wire tray ABOVE the roasting tray, and keep the tray topped up with water...the pork juices drip into it,but don;t burn as long as the water is kept topped up, and makes ideal gravy base.
 
nice tip there MM, did a roast pork shoulder myself today. covered it in a herb and spice rub yesterday then in the fridge for 18hrs.

into the oven at 220* for 30mins then covered in foil and lower heat to 150* for 3.5hrs then uncovered and 220" for 15mins.

served with mashed and roasted spuds, mushy peas, carrots and pork gravy.

cooked up an oxtail stew for tomorrows dinner.

put them in a bag with seasoned flour then fried them for 10mins, then put chopped bacon lardons, onions, celery, carrots, garlic in the pan for 10mins on a lower heat.

all the above into a pot with 100ml of beef stock, 300ml of Hobgoblin ale, spoon of tomato puree, spoon of wholegrain mustard and salt n black pepper.

bring bo the boil the cook on a low heat for 3+ hrs.

tomorrow there will be a layer of fat on top of the stew which i will spoon off then heat up the stew, serve with spuds and crusty white bread.
 
home made vanilla ice cream. deffo worth the effort and extra expense...practise run for my sons birthdya. he doesn't always eat my cakes, i love doing mumsie stuff . he loves vanilla ice cream, i love vanilla ice cream. oh yes, 16 candles in the ice cream. i'm just hoping that the restaurant we're off to will let me bring it.
 
My friend bought one of those cooked chickens at Tescos this eve and I did a buffet supper for 5. The chicken was plated up on a table looking lush in candlelight. I picked bits of chicken off for myself and thought to myself disappointedly - ' what a rubbish, skinny chicken'.
There were plenty of other bits to tuck in to too so I wasn't complaining. At the end of the meal she said to me 'that was lush but the chicken was really scrawny wasn't it?'..
It wasn't until we were clearing up, grumbling about how Tescos had gone down hill that we realised we had plated the chicken up upside down.
 
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Just come home for a break, fucking heavy post today, and every day till christmas eve now :(

had a bacon egg and ketchup sandwich, 3 crackers with Ardennes pate, 3 heavily buttered slices of malt loaf, and soe cheese and oni0on crisps, and 2 coffees.

Can barely move now to get back in me van.
 
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