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"No I am not talking cocks...." Oh Backs out of thread. | |||
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"Not sure they do have different cuts. Just called different names" They have New York strip and barvette having lived in the states I do think there are some that we don't have over here | |||
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"Last time I went past Morrisons meat counter they had loads of cuts I'd not heard of. Might be worth asking. Now if we could get the seafood they have over here I'd be a happy bunny. " They have the most amazing seafood....I remember having this clam and seafood thing they cooked it in spices with corn and what not they then put it in the middle of the table and you just dug in.....it was lovely | |||
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"Last time I went past Morrisons meat counter they had loads of cuts I'd not heard of. Might be worth asking. Now if we could get the seafood they have over here I'd be a happy bunny. They have the most amazing seafood....I remember having this clam and seafood thing they cooked it in spices with corn and what not they then put it in the middle of the table and you just dug in.....it was lovely " that is called a steam pot in most seafood places here. it's quite popular. yes we do eat like every part of the cow, my fav cut is a nice thick porterhouse steak. now I do wish we had more choice or more available lamb meat here. that stuff is down right delicious. | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat." I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind... | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat. I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind..." That would be awesome... Oooh and deep fried donuts :p | |||
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"I used to work in a butchers and we didn't used to sell strip steak. We had rump, sirloin, ribeye and fillet. Looking at the pic on wiki about cuts of meet it looks like the strip steak is the larger part on our 't-bone' steaks and the fillet is the smaller piece x " Strip steak is sirloin, they have different names for different cuts. | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat. I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind... That would be awesome... Oooh and deep fried donuts :p " I thought about it but I don't think we have the weather for it.... | |||
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" At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added. Obviously worked it's way through the food chain if the average yank is owt to go by. " | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat. I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind... That would be awesome... Oooh and deep fried donuts :p I thought about it but I don't think we have the weather for it...." We don't have the weather for sitting at pavement tables getting pished either but it doesn't stop us. | |||
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" At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added. Obviously worked it's way through the food chain if the average yank is owt to go by. " LOL i was listening to Bill Burr's podcast last night and he was asked about the new craze. GRASS FED STEAK!!! It's when a cow is brought up and fed naturally the way it's meant to be... I dont think it will catch on though. And if it does, a regular steak will probably double in value. | |||
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"Not sure they do have different cuts. Just called different names" They do have a few different cuts if meat than us which cooks better. Especially when cooked low and slow mmmmmmmmm | |||
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" At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added. Obviously worked it's way through the food chain if the average yank is owt to go by. LOL i was listening to Bill Burr's podcast last night and he was asked about the new craze. GRASS FED STEAK!!! It's when a cow is brought up and fed naturally the way it's meant to be... I dont think it will catch on though. And if it does, a regular steak will probably double in value." That is a very American craze as their cattle are usually kept in barns and Fed grains etc I loosely follow some paleo groups on Facebook that are American and they are always on about grass Fed meet and butter. | |||
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" .... I like skirt, which I use for a 4 hours stew with red wine, stock, parsnips, carrots and sage " Works well with brisket too. | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat. I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind..." I'd recommend that place in Walsall its called Smokeys. They do a gorgeous beef brisket and BBQ pulled pork! Proper American diner feel to it with the food, drinks and the decor inside. | |||
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"Oooh guess where me and letsbe are going for lunch on Sunday now " Oh can I come lol | |||
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"Oooh guess where me and letsbe are going for lunch on Sunday now Oh can I come lol" Yup | |||
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"Oooh guess where me and letsbe are going for lunch on Sunday now Oh can I come lol Yup " Bring on the food lol | |||
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"I love sirloin. Some Rump. But that can be chewy!" Only if you over cook it! Med-rare and you can't go wrong! | |||
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"I love sirloin. Some Rump. But that can be chewy! Only if you over cook it! Med-rare and you can't go wrong! " mouths watering now, n thats just looking at ur bum | |||
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"I love sirloin. Some Rump. But that can be chewy! Only if you over cook it! Med-rare and you can't go wrong! mouths watering now, n thats just looking at ur bum " Lol. I used to work in a butchers! I'm excellent at handling meat | |||
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"Oooh guess where me and letsbe are going for lunch on Sunday now Oh can I come lol Yup Bring on the food lol " I actually bbqed a total of 14 lbs of meat this weekend for a family party. I did ribs and chicken dry rubbed with my own blend of herbs n spices, slow smoked with applewood for a few hours then tossed over some hot coals until they were ready to be brushed with bbq sauce and set on the table. | |||
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"I love sirloin. Some Rump. But that can be chewy! Only if you over cook it! Med-rare and you can't go wrong! " I love it med-rare. But it depends where I buy it from. Normally I go shopping in Tesco's. But there meat absolutely sucks balls..esp the Rump, mostly full of gristle. I gotta admit, if I want a good piece I'll got to the butchers. | |||
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"For all you meet fans I'd recommend checking out grillstock. It's a food outlet and Ibelieve they have a restaurant now as well, both in bBristol but they also hold bbq festivals as well. This year they had one in Bristol and Manchester. I went to both " Nice one Evie! I'll deffo check that out | |||
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"More flavour, cheaper to buy but does the cost of the longer cooking outweigh the lower price? I dunno the answer to this, btw." I'm not sure either but I'd guess having a slow cooker on for 8 hours won't cost more than the pounds you save on a joint of meat. Ill check at the weekend when I do my Sunday roast! | |||
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"Not sure they do have different cuts. Just called different names They have New York strip and barvette having lived in the states I do think there are some that we don't have over here " Animals are the same the world over, its just the names of the cuts of meat that are different. | |||
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"You can't get a Barnsley chop in the states." Ooh a double lamb loin chop! Yum!! | |||
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"No I am not talking cocks.... Oh Backs out of thread. " Oh I think I'll follow your example - I thort it was cock on a plate Toodles | |||
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"Ordered a 14oz rump steak medium rare in a well known pub chain the other day ! My steak came and was very well done ! Mentioned this to the waitress and she returned with the answer that there are some new staff in the kitchen !!! Best of British ! Finding a well cooked piece of meat can be hit and miss." Due to food safety a lot of chain restaurants cook meat to temperatures rather than rare, medium rare etc | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour. Brits tend to throw away the nice bits and eat the pumped up processed shit " I thought it was 28 days.... | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour. Brits tend to throw away the nice bits and eat the pumped up processed shit I thought it was 28 days...." There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour. Brits tend to throw away the nice bits and eat the pumped up processed shit I thought it was 28 days.... There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate" I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting. | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. .......... " I'm surprised nobody has tried to ban haggis. | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour. Brits tend to throw away the nice bits and eat the pumped up processed shit I thought it was 28 days.... There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting." Okay, feckin jealous now lol I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland | |||
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"believe me nothing is thrown away, machinery can now process the bones, hooves, horns and every other bit of an animal, nothing is wasted, its dyed, flavoured and used in pies, mince, burgers and sausages." As long as it tastes ok to me I couldn't care less what it is. | |||
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"......... I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland" Does home aging work? I thought it had be time spent whilst hanging on the bone to age properly | |||
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"believe me nothing is thrown away, machinery can now process the bones, hooves, horns and every other bit of an animal, nothing is wasted, its dyed, flavoured and used in pies, mince, burgers and sausages. As long as it tastes ok to me I couldn't care less what it is." I'd rather not since they started mentioning that some companies soak the meat in ammonia to clean it and then add artificial flavouring to mask the tastelessness. That cant be good for you at all. | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. .......... I'm surprised nobody has tried to ban haggis." Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you! | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. .......... I'm surprised nobody has tried to ban haggis. Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you!" isnt it high in cholesterol though. | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour. Brits tend to throw away the nice bits and eat the pumped up processed shit I thought it was 28 days.... There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting. Okay, feckin jealous now lol I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland" You should try my home made venison black pudding...It's to die for! | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. .......... I'm surprised nobody has tried to ban haggis. Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you! isnt it high in cholesterol though. " People worry about cholesterol too much. If you use fresh ingredients rather than stuff out of packets and tins you'll always be better off in thelong run because you're nit pumping your body with artificial additives. My grandparents made everything themselves and ate a typically traditional Polish diet which includes a lot of pork fat, offal and various other things that most modern people think is disgusting. They both lived until their late 90's and had next to no health problems due to their diet, because it was fresh and home made. It also tasted considerably better too... | |||
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. .......... I'm surprised nobody has tried to ban haggis." It was banned in the states during the BSE scare. They had to be smuggled in via Canada. | |||
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then... This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak. We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here. Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat." I am addicted to man v food. I would so love that job. And some of the stuff he gets to eat is mouthwatering... | |||
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"It's not a bad trick, is it? Sell the cheapest cuts of meat to people prepared to pay Mayfair prices." As long as the customer knows what they are paying for what's the problem? | |||
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