Offal - Page 3

jaysay · 30-04-2009, 18:10

Quote:

Originally Posted by Less

Sorry can no longer forgive you, take a look at what you've posted today, my God, even in a thread by andrewb your spouting nowt but propergander and I am fed up reading it.

Funny, you can be, politic? Don't make me swear!

Oh come on Less, you know as well as me there are people who use Accy Web for political purposes only, and I'm not one of them, I take part in all types of debate in every section of the site, Graham Jones has made around 500 post and I'll bet you can't find one that isn't political, I hear what your saying, Less and I won't fal;l out with you on the issue as your entitled to your opinion, but please have a go at the real culprits not just me, there rant over, still think your a lovely chap

Mick · 01-05-2009, 05:53

This thread is about OFFAL not politics so please get back on thread if you must talk politics start a new thread

Busman747 · 02-05-2009, 00:52

I absolutely love pigs trotters, chunks of buttered doorsteps to accompany them, absolute bliss --------- so when I was in a local Asian cash & carry the other day, I espied these tweedy legs that almost resembled trotters! "What are they?" I asked. I think the reply was "sheeps feet" but English was definitely not the first language there, "What do you do with them" I asked rather stupidly, I can't tell you the reply as I didn't understand it myself

Anyway, I bought a couple and boiled them up for supper. They STANK!! and after retrieving them from the boiling water, I tried to find something edible to eat - - but they were all skin and bone - literally!!

Is there anybody out there that can tell me what I should have done with them? Are they edible? or maybe they are sold to cook as stock or something? Has anyone tried them??

swampbeastie · 04-05-2009, 16:17

Wouldn't see meat going to waste elsewhere in the world!.....Kidneys, oxtail, tongue, tripe, heart, trotters, black pudding, chitterlings, liver.....All wonderful if cooked properly and imaginatively. Sad that we let our preconceptions govern our palates and that we sanitize the food industry in this country. Too many of us are so far removed from the business end of farming.....Perhaps, we need to get back to that. Then we might give a little more respect to food.......

Right, I'll get me coat..........

flashy · 05-05-2009, 07:40

Quote:

Originally Posted by swampbeastie

Wouldn't see meat going to waste elsewhere in the world!.....Kidneys, oxtail, tongue, tripe, heart, trotters, black pudding, chitterlings, liver.....All wonderful if cooked properly and imaginatively. Sad that we let our preconceptions govern our palates and that we sanitize the food industry in this country. Too many of us are so far removed from the business end of farming.....Perhaps, we need to get back to that. Then we might give a little more respect to food.......

Right, I'll get me coat..........

well said

Busman, a stupid question i know...but....what do pigs trotters taste like? and how much are they?

Benipete · 05-05-2009, 09:53

Slurp & Burp: Pig trotters - pied de cochon.

Dip your bread.

swampbeastie · 06-05-2009, 16:49

Quote:

Originally Posted by flashy

well said

Busman, a stupid question i know...but....what do pigs trotters taste like? and how much are they?

Glorious! Gelatinous, sweet flesh. Like most great food, very messy to eat. Had them in Singapore with honey and chilli coating....Can still taste them now. Brilliant cooked with Madeira as well......

Used to get them for next to nowt but the celeb chefs have repopularised them.........

Mind you, with the credit crunch, maybe we'll all be rediscovering cheaper cuts.....Nice bit of mutton slow coked with quinces or Bath chaps with apricots.....Heaven!

Busman747 · 07-05-2009, 19:02

Quote:

Originally Posted by flashy

well said

Busman, a stupid question i know...but....what do pigs trotters taste like? and how much are they?

Certainly not a stupid question if you have never tasted them! Forget the fancy recipes, just simmer them for around 3-4 hours, (I used to buy them from a local (not local as in Lancashire) butcher that used to steam them overnight. After getting them home, I would boil them for around 30 minutes to get them piping hot and just tuck into them with salt and fresh uncut bread and butter.) Check to see if your butcher part cooks them or not.

What do they taste like? hard to describe but you eat everything except the bones, the skin is particularly nice even the bits with tufts of hair, and leaves you with sticky fingers. Use your teeth to get the little strands of meat amongst the gristle and gelatine around the toes.