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Penny
Downsizer Moderator
Joined: 18 Sep 2005
Posts: 17627
Location: Planet, not on the....
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 Posted: Mon Feb 08, 10 3:42 pm Post subject: |
 
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Cathryn
Joined: 16 Jul 2005
Posts: 13225
Location: Ceredigion
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| Posted: Mon Feb 08, 10 4:10 pm Post subject: |
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I prefer the meat older but I do not like the fat that sheep have. I find it unpleasantly cloying and coating. Bit of a problem really considering the amount we have in the freezer (as well as wandering around outside). I shall have to try some of these. |
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earthyvirgo
Joined: 24 Aug 2007
Posts: 1910
Location: in the loft, Gerlan
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| Posted: Mon Feb 08, 10 4:13 pm Post subject: |
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| Cathryn wrote: |
| I prefer the meat older but I do not like the fat that sheep have. I find it unpleasantly cloying and coating. Bit of a problem really considering the amount we have in the freezer (as well as wandering around outside). I shall have to try some of these. |
I tend to agree Cathryn, I like the flavour of the meat but the after taste of the fat can be a bit overpowering, will probably sit it on a rack.
EV |
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vegplot
Joined: 19 Apr 2007
Posts: 11130
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| Posted: Mon Feb 08, 10 5:44 pm Post subject: |
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Fire lit and roast lamb  |
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Nick
Joined: 02 Nov 2004
Posts: 17531
Location: Hereford
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| Posted: Mon Feb 08, 10 5:50 pm Post subject: |
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| earthyvirgo wrote: |
| Cathryn wrote: |
| I prefer the meat older but I do not like the fat that sheep have. I find it unpleasantly cloying and coating. Bit of a problem really considering the amount we have in the freezer (as well as wandering around outside). I shall have to try some of these. |
I tend to agree Cathryn, I like the flavour of the meat but the after taste of the fat can be a bit overpowering, will probably sit it on a rack.
EV |
The pressing of the meat in my method made it almost fat free. Well, ish. |
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vegplot
Joined: 19 Apr 2007
Posts: 11130
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| Posted: Mon Feb 08, 10 6:11 pm Post subject: |
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| Nick wrote: |
The pressing of the meat in my method made it almost fat free. Well, ish. |
I've heard worse chat up lines. |
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Rob R
Joined: 28 Oct 2004
Posts: 16787
Location: York
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| Posted: Mon Feb 08, 10 6:38 pm Post subject: |
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| vegplot wrote: |
| Fire lit and roast lamb |
Fire lit here too, and lamb about to go in. |
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vegplot
Joined: 19 Apr 2007
Posts: 11130
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| Posted: Mon Feb 08, 10 6:47 pm Post subject: |
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| Rob R wrote: |
| vegplot wrote: |
| Fire lit and roast lamb |
Fire lit here too, and lamb about to go in. |
and I'm promised some crumpet when I get in to tide me over.
Heaven. |
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Rob R
Joined: 28 Oct 2004
Posts: 16787
Location: York
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| Posted: Mon Feb 08, 10 8:13 pm Post subject: |
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Damn it. I haven't been offered crumpet!  |
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Erikht
Joined: 08 Feb 2005
Posts: 3060
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| Posted: Mon Feb 08, 10 9:13 pm Post subject: |
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I salt it for 2-3 days, smoke it for 2 days and dry it for 3 months. I then cut the brest between the ribs, rehydrate it for about 10 hours, and steam it for 2-3 hours. Serve with mashed swedes and boiled potatoes. |
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vegplot
Joined: 19 Apr 2007
Posts: 11130
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| Posted: Mon Feb 08, 10 11:55 pm Post subject: |
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| Erikht wrote: |
| I salt it for 2-3 days, smoke it for 2 days and dry it for 3 months. I then cut the brest between the ribs, rehydrate it for about 10 hours, and steam it for 2-3 hours. Serve with mashed swedes and boiled potatoes. |
I have some old worn out leather underpants - I guess they must taste about the same by now. |
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Erikht
Joined: 08 Feb 2005
Posts: 3060
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| Posted: Tue Feb 09, 10 11:15 am Post subject: |
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| vegplot wrote: |
| Erikht wrote: |
| I salt it for 2-3 days, smoke it for 2 days and dry it for 3 months. I then cut the brest between the ribs, rehydrate it for about 10 hours, and steam it for 2-3 hours. Serve with mashed swedes and boiled potatoes. |
I have some old worn out leather underpants - I guess they must taste about the same by now. |
You English and your poncy food. |
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Cathryn
Joined: 16 Jul 2005
Posts: 13225
Location: Ceredigion
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| Posted: Tue Feb 09, 10 12:14 pm Post subject: |
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Right I will have a go at pressing the meat at some point soon but what do you recommend I use instead of goose fat? There is no way I can get hold of it in Aberystwyth outside of Christmas and I would like to use something less rich in any case. |
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Erikht
Joined: 08 Feb 2005
Posts: 3060
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| Posted: Tue Feb 09, 10 12:37 pm Post subject: |
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| Cathryn wrote: |
| Right I will have a go at pressing the meat at some point soon but what do you recommend I use instead of goose fat? There is no way I can get hold of it in Aberystwyth outside of Christmas and I would like to use something less rich in any case. |
Render some pig back fat. Should work fine, shouldn't it? |
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welsh lamb
Joined: 26 Sep 2006
Posts: 381
Location: Gwynedd
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| Posted: Tue Feb 09, 10 3:52 pm Post subject: |
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Cathryn - I saw goose fat in Morrison in Aber on Saturday - with the beef dripping (the proper stuff - in the meat dept- not the blocks with the butter ) |
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