[mjn]

....the crispy skin on roast chicken?

yum yum

[Dave]

While I am rather fond of crispy chicken skin, on balance salty crispy pork crackling is far more satisfying.

So yes, pork crackling is better.

On a side note how do any of you veggies out there live without meat? I'd go insane and I'm sorry but quorn sausages simply don't compare.

[Ian J]

Just returned from Spain where I ordered roast suckling pig in one restaurant.

It was the whole leg including crispy skin and cost the equivalent of £12 - absolutely delicious

We are having roast duck tonight and the skin on that should crisp up rather well.

[John 1987]

I agree with both of those. But I also enjoy the hard bits of end meat you get on a nice piece of beef and also the nice chunk of meet on a leg of lamb kind of sperate to the main body, further down the leg.

I also love hog roasts, stunning meat.

On a side note how do any of you veggies out there live without meat? I'd go insane and I'm sorry but quorn sausages simply don't compare.

I totally agree, I love my meat far to much and meat substitutes are shockingly bad.

[Dave]

Originally Posted by Ian J

Just returned from Spain where I ordered roast suckling pig in one restaurant.

It was the whole leg including crispy skin and cost the equivalent of £12 - absolutely delicious

We are having roast duck tonight and the skin on that should crisp up rather well.

I had a wicked lamb shank for lunch but that just made me dribble.

[TOM ALLEN]

Hi, whoever coined the phrase the "Great British Banger" should be taken out & shot, I just lover sausages with a mixed grill but I don't eat them anymore 'cos they're full of . Thing is, whilst we keep buying them the manufacturers will continue to supply us with ALL of offal that should be discarded.Many years ago in Brussels I had a sausage on a crusty roll, delicious,no brain, no rusk, no grissle, just pure meat!!! Why can't I get that in this country, 'cos as usual nobody gives a Now where's that rope

[Ian J]

Originally Posted by TOM ALLEN

Why can't I get that in this country,

You can but you just have to look a bit harder. We have a farm food shop near us that sells wonderful sausages. They are expensive but well worth it.

[Philly112]

Originally Posted by Daerve

I had a wicked lamb shank for lunch but that just made me dribble.

Aah, the oldies are the best!
What did you have to eat?

[Dave]

Originally Posted by Philly112

Aah, the oldies are the best!
What did you have to eat?

Roasted lamb shank, mashed potatoes, cabbage, carrots, roast potatoes and peas at the the wheatsheaf near junction 11 on the M6.

God it was nice, the lamb fell off the bone.

[Philly112]

Originally Posted by Daerve

.

God it was nice, the lamb fell off the bone.

I'm sure it did!!!

[Ian J]

The problem with lamb shanks is the high prices that you have to pay for them since the so called celebrity chefs started using them on TV.

Morrisons sell large ham shanks for £1 each and you can make a wonderful stew with just one of these, some lentils, a tin of tomatoes and a few other sundry bits & pieces. I hope that Ainsley Haricot never catches on

Originally Posted by Ian J

The problem with lamb shanks is the high prices that you have to pay for them since the so called celebrity chefs started using them on TV.

Morrisons sell large ham shanks for £1 each and you can make a wonderful stew with just one of these, some lentils, a tin of tomatoes and a few other sundry bits & pieces. I hope that Ainsley Haricot never catches on

I am worried about the amount of humour that is creeping into your posts.....Has the real Ian J been abducted by aliens

[la gran siete]

Originally Posted by TOM ALLEN

Hi, whoever coined the phrase the "Great British Banger" should be taken out & shot, I just lover sausages with a mixed grill but I don't eat them anymore 'cos they're full of . Thing is, whilst we keep buying them the manufacturers will continue to supply us with ALL of offal that should be discarded.Many years ago in Brussels I had a sausage on a crusty roll, delicious,no brain, no rusk, no grissle, just pure meat!!! Why can't I get that in this country, 'cos as usual nobody gives a Now where's that rope

There is absolutely nothing wromg with offal- sweetbreads, kidneys, chitlins etc . Good quality sausages are available now from Sainsburys which are well worth trying.

[mjn]

Originally Posted by TOM ALLEN

Hi, whoever coined the phrase the "Great British Banger" should be taken out & shot, I just lover sausages with a mixed grill but I don't eat them anymore 'cos they're full of . Thing is, whilst we keep buying them the manufacturers will continue to supply us with ALL of offal that should be discarded.Many years ago in Brussels I had a sausage on a crusty roll, delicious,no brain, no rusk, no grissle, just pure meat!!! Why can't I get that in this country, 'cos as usual nobody gives a Now where's that rope

Make your own?

[Mr.D]

Originally Posted by la gran siete

There is absolutely nothing wromg with offal- sweetbreads, kidneys, chitlins etc . Good quality sausages are available now from Sainsburys which are well worth trying.

I'm very partial to liver ( both pig and lamb) and kidney. I can eat a moderate sized haggis on my own in one sitting although I do have to be careful the next day as the heat can be driving the gases frae oot ma belly.

The butcher in our local Morrisons is quite up on his stuff I have to say. Although I do think its because he fancies my missus who is a vegetarian and has to ask him lots of advice.

she asked me how to cook a haggis once ...I told her just to boil it ....unfortunately she took it out the skin first! And another time she let it boil dry ( she manages to do this quite a lot , she's the only woman I know who can burn a boiled egg!)

[stealther]

I had pork with juicy crackling yesterday and will be having left over hot pork and stuffing sandwiches for tea tonight. yum yum I am drooling just thinking about it. I accidently bought a vegatarian sandwich once i felt dirty afterwards when I realised it was a veggie sausage. I am thinking veggy products shouls carry huge warnings on them "Warning this food does not contain any meat" or "Eating this could seriously damage your status in society"

[Decadence]

Originally Posted by mjn

....the crispy skin on roast chicken?

yum yum

I prefer the fat from beef cooked until it is crispy...you used to be able to get it seperately from the butcher but it seems that beef cattle aren't as fat anymore...

But yeah, chicken skin extra crispy is awesome...as is pork crackling...

None of the above even compare to when you get your roast potatoes and parsnips spot on!

[mjn]

Originally Posted by Decadence

None of the above even compare to when you get your roast potatoes and parsnips spot on!

As they were

In fact the meal was so good, i fell asleep afterwards!

Brooklands Restaurant in Barnsley and the famous Barnsley Chop:

The Famous ‘Brooklands
Barnsley Chop’
A cut from the Best End of a Lamb Saddle,
slowly roasted over a period of three hours,
weighing approximately one kilo in uncooked
weight. Served with Roasted Cherry Tomatoes
& Sauté of Field Mushrooms


Quite fantastic. (Haven't been there for a while though).

[dennis]

i love my crackling,trouble is if i do a pork joint i have to eat ALL the crackling with the first meal,so I'm usually left with a sorry looking piece of naked meat.

[Philly112]

Originally Posted by jakal

Brooklands Restaurant in Barnsley and the famous Barnsley Chop:

The Famous ‘Brooklands
Barnsley Chop’
A cut from the Best End of a Lamb Saddle,
slowly roasted over a period of three hours,
weighing approximately one kilo in uncooked
weight. Served with Roasted Cherry Tomatoes
& Sauté of Field Mushrooms


Quite fantastic. (Haven't been there for a while though).

Good god - I have stayed at the hotel many times and introduced their Barnsley Chop to many of my overseas visitors!! (I work from home but our factory is in Barnsley!)

I can't believe I am discussing the Brooklands chop on the AV Forums!!

Phil

[droolinggimp]

Nothing famous about the Barnsley chop. All it is , is a loin of lamb with breast attached then cut into individual chops, so to speak.. your local Bucther can do this ofr you.. Dont bother paying over the odds for it in a restuarant

[krish]

Originally Posted by Confucius

Sainsbury's 'Ultimate Pork Sausages/Chipolatas' are over 90% pork. They may well be as high as 95%, I don't have any to hand as I've eaten all the ones we had in the freezer quite recently.

Very tasty, very sweet.

... yes but how much of what they term 'pork' is actually quality meat rather than gristle, lips, scrotum, eyelid, tongue etc?

[partyweb]

Originally Posted by krish

... yes but how much of what they term 'pork' is actually quality meat rather than gristle, lips, scrotum, eyelid, tongue etc?

Heh, heh. Well done krish. After reading this at 1:30am you helped take my growing appetite away.

[Steven]

Yeah, thanks krish! I mean, really... why?

[Ultima]

Originally Posted by droolinggimp

Nothing famous about the Barnsley chop. All it is , is a loin of lamb with breast attached then cut into individual chops, so to speak.. your local Bucther can do this ofr you.. Dont bother paying over the odds for it in a restuarant

You have to try it to understand why it's famous.

[Mr.D]

Originally Posted by krish

... yes but how much of what they term 'pork' is actually quality meat rather than gristle, lips, scrotum, eyelid, tongue etc?

Its all protein at the end of the day

[Decadence]

who cares where it came from if it tastes nice?

[krish]

Originally Posted by Mr.D

Its all protein at the end of the day

but not all protein is equal (badly paraphrasing the pigs in Animal Farm ).....

Proper meat is muscle tissue with the protein myosin amongst others and will contain more of the essential amino acids of greater use to your metabolism than the rubbishy protein you'll get it in a pig's foreskin ... you might as well eat hair and nails as they're protein too (keratin).

You'll also find more iron in the proper meat; also present in liver too.

[krish]

Heston Blumenthal (an excellent chef who I've mentioned before) has just been trying to make the 'perfect' bangers & mash over on BBC2
- www.bbc.co.uk/bbctwo/programmes/?id=heston_blumenthal