Britain's Really Disgusting Food...

geordie_joe

thriftlady wrote: »

I haven't seen the programme but it sounds like they were using all the meat from an animal. I really can't see what the problem is with that.

Me neither, and if you think about the food manufacturers are just doing what many parents on here say they do.

What's the difference between someone putting a cows tail into sausages because the adults won't buy it as a tail, and parents grating carrots into a mince dish because their kids won't eat carrots on their own?

If we only ever ate the best bits of an animal the price of meat would be so high we couldn't afford to buy it!

cardiogirl

I have no problem with manufacturers using "unfashionable" meat in their products. What horrified me about the programme were 1) the amount of skin, connective tissue that can be included & labelled as meat, & 2) that we import chickens that have been salted that get sent to Holland & unsalted & injected with water before they get here as the import taxes are reduced for salted meat! Oh, & MRM is just obscene.

misskool

thriftlady wrote: »

I've still got the trotters to deal with.

Yum yum, that's my favorite bit (well, after the belly and the ribs and the intestines).

I don't know if you've ever tried stewing it but my I make mine with stock, soya sauce, black vinegar, dried chillies, ginger and serve with hot sticky rice.

thriftlady_2

misskool wrote: »

Yum yum, that's my favorite bit (well, after the belly and the ribs and the intestines).

I don't know if you've ever tried stewing it but my I make mine with stock, soya sauce, black vinegar, dried chillies, ginger and serve with hot sticky rice.

I was thinking of something along those lines;) Hugh FW has a Chinesey recipe doesn't he? I'm kicking myself for not asking the butcher to chop them up for me. I'll never manage with my knife. I've only got 2 of them so maybe as part of a Chinese banquet....

daska

I have no problem at all with using every part of the animal, I too have boiled up trotters and tails, but there are ways and ways and MRM ain't one of those ways that I want to consider...

hotcookie101

thriftlady wrote: »

I was thinking of something along those lines;) Hugh FW has a Chinesey recipe doesn't he? I'm kicking myself for not asking the butcher to chop them up for me. I'll never manage with my knife. I've only got 2 of them so maybe as part of a Chinese banquet....

You could try going through the joints to get them into smaller pieces (I had to take the elbow (hand?) off a shoulder of pork sso it would fit in roasting tin and there was no WAY my knives could have gone through the bone so it was disarticulated instead-scared OH with expert use of knife-I do surgery so its understandable though-skills not come from dismembering bodies :eek::rotfl:) or a (clean) hacksaw. Its easy enough to find joints-just bend it and cut through over where it bends, but do be careful. I've never had pigs trotters, but whenever I have seen them cooked they were always whole (and then will be really tender so easy to take apart?)

misskool

thriftlady wrote: »

I was thinking of something along those lines;) Hugh FW has a Chinesey recipe doesn't he? I'm kicking myself for not asking the butcher to chop them up for me. I'll never manage with my knife. I've only got 2 of them so maybe as part of a Chinese banquet....

Just get a cleaver and big chopping block, very useful for anger management

When can I come over for tea?

thriftlady_2

hotcookie101 wrote: »

-I do surgery so its understandable though-skills not come from dismembering bodies :eek::rotfl:be really tender

I'm intrigued now -what kind of surgery?

I think I'll cook them whole as you suggest. Miskool I don't have a cleaver-they scare me!

hotcookie101

thriftlady wrote: »

I'm intrigued now -what kind of surgery?

I think I'll cook them whole as you suggest. Miskool I don't have a cleaver-they scare me!

Am a vet so pretty much do any surgery, not on pigs though, unless you count the ones of a guinea variety :rotfl:
Cleavers scare me too! But would probably get through the pigs trotters-I think to have cut the shoulder of pork bone would have needed a saw though

hotcookie101

And I have to say, I think I would draw the line at some of the stuff here
Do want to try trotters though....