| Archive for Downsizer For an ethical approach to consumption |
| Rob R |
Christmas ordersWe are now getting very close to Christmas (not that it feels like it, but a butchers fridge fills up very quickly around that time). So if anyone may be looking for half lambs/hoggs or porkers from us at Christmas time, please order early to avoid disappointment. |
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| Northern_Lad |
On a similar theme of planning ahead, now's the time to be making mincemeat and Christmas Cake as they both need a bit of time to mature to be at their best. | ||||||||
| sean |
Maybe you could pre-joint a chicken and freeze it in advance. Is there advice on this important topic available anywhere? | ||||||||
| Northern_Lad |
Why yes, Sean, there is. You'll find it here, and may I recommend a nice Battenburg to follow. |
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| sally_in_wales |
surely its making cake and puds for several years down the line, its a bit late to get one matured for this year (at lest according to my MIL who always matures hers for at least 3 years before anyone is allowed to eat it  ) Saying that, we may have to have a desperately immature pud this year as we ate this years in a fit of gluttony back in the spring  and never got round to making a replacement 
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| Penny |
Pimps 
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| Northern_Lad |
True, I only wish I had a t-shirt to do my cooking in. You don't know where I could find one, do you, Penny? |
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| Penny |
ummm just let me think about that for a bit will you........
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| bagpuss |
You know sponge cake is nicer than battenburg and freezes wonderfully! |
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| Northern_Lad |
I beg to differ. Battenburg is at least twice as good as sponge cake, containing as it does two kinds, with a bonus layer of marzipan. |
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| Behemoth |
Which makes i the food of the devil.
Rob, if one of your cows could spare a couple of ribs I'd be interested. |
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| bagpuss |
But if you wanted a sponge cake could contain infinite varieties of different kinds and even marzipan if that was what your strange appetitite desired EDIT: sorry Rob for hijacking the thread |
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| hedgewitch |
Don't suppose anyone's got any tips on making sushi rolls for christmas parties? I specifically want to make the ones with seaweed on the outside.... (runs away very quicky... )
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| Jonnyboy |
Rob, I understand that you also stock quite a line of condiments and relishes. Why not make up a non perishable complimentary* hamper for people who have already purchased your meat and have it in the freezer, or for those who can't get a delivery yet and have bought meat elsewhere?
Might be a seller, what do people think? *as in goes with the meat you sell, not as in free. |
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| jocorless |
Yep - great idea - Rob's line of condiments and relishes are to be reccomended especially the Creamed Horseradish |
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| bagpuss |
Sean had very good advice on sushi I am sure if you ask him nicely he will reiterate or you can look at the thread about sushi |
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| dpack |
ace is robs meat | ||||||||
| jocorless |
Forgot to say its especially delicious served with medium rare rump steak from one of Rob's Dexters |
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| saffranne |
yes i would vouch for that,rob's meat is superb and as my niece would say ( un vraie delice ) | ||||||||
| Northern_Lad |
Please, please, for the sake of everyone here, please rephrase that. |
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| Pete |
Hope you don't mind Rob but if you are too far away for some people I am in Kent and do the same as you plus free range bronze turkeys ( no beef left though) last dexter for this year went in this morning and was all sold in packs about a month ago. Like I said hope you don't mind Rob if you do hard luck  No seriously if you do just say and I will delete this post straight away
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| Bog Spavin |
Yes please!
PM sent.
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| Nick |
Is it possible to pay for the meat now, later, and then, to spread the cost of, say, half a cow? | ||||||||
| Rob R |
Now you've lost me 
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| Nick |
I've pmd you. | ||||||||
| Rob R |
Share the wealth, that's what I always say...
I do now have a spare quarter of beef this Saturday (4th) though, if anyone is eager for some all grass fed Dexter beef from the Rosewood herd? I am going to get round to writing some leaflets soon too, for extra information about the beef/lamb/pork etc., as I find myself explaning the concepts so many times, it would be nice to have it all down succinctly on paper. |
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| Bog Spavin |
Mmmmmmmmmm......... We've just had roast pork from half a saddleback that we picked up from Rob R and it really was delicious if you get the opportunity to fill your freezer with Rosewood farm produce then I would highly recommend jumping at the chance.
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| dpack |
yum ,sheepy bits
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| jocorless |
Just bumping this thread up to say - I received a whole lamb from Rob yesterday - Tastes as wonderful as I was expecting it too
Thanks must go to NL who transported it all the way from deepest darkest Yorkshire and hung around looking dodgy in a petrol station on the edge of Preston so I could collect it 
M-J - No he doesn't look like Alan Rickman
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| Lionheart |
Noooooooooo.......he looks like the bloke out of the Mr.Muscle advert.....just shorter........
(only kiddin' Rob - we love ya really!) |
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| jocorless |
Actually I was talking about Northern Lad whose current avatar tries to persuade us that he really is Alan Rickman
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| Lionheart |
Ya see......I told you these organophosphates were bad for you.....I can't even read a thread closely now!! 
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| Rob R |
And I don't do cleaning
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| Northern_Lad |
Well, I had things to do. Had I turned up looking like my normal self we'd have been there all night. Go on then; who did I look like. (this should be interesting/entertaining) |