What's for dinner?
- Thread starter Brent S
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and here i am.eating a peanut butter n cheese sandwich..lol
Oh my word. I haven't had that in years! I might need to get some next week, the butcher has it in now and again. My mum used to stuff it and pot roast it overnight, god it's good
I would have hit the like button, but I'd have to try it first. All the steak we eat is just muscle, and since the heart is just a muscle too, why not? I've eaten several chicken and turkey hearts, so I'd give it a go at least. Now, beef liver is another thing. It's very strong tasting, and I won't say I wouldn't eat it to survive, but that's what it would take to get me to try it again. The onions were the only saving grace to that putrid stuff!
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Coffee rubbed beef (normally I use this recipe on deer and duck)
Toungue is rather bizarre looking. I've seen them packed in plastic wrap at the grocery, and some of them are huge! Mentally, it's tough to go outside your boundaries and try something like that, but practically it's just protein like the other parts we are used to eating. I love watching the show 'bizarre foods with Andrew zimmernman'. The guy will eat anything! It is interesting to see other cultures and how they eat. I am pretty adventurous and will taste just about anything, but I do draw the line at eating testicles and eyeballs though. One weird thing I saw on the show that is probably pretty good was chicken egg soup. These were the undeveloped eggs found inside the chicken when slaughtered. They made a soup with some shredded vegetables and these little yellowish eggs. Lots of cultures don't waste any part of the animal.
Tonight I'm having what you might call a pot pie? left over chicken and the last few bits of that ham hock in a white sauce with a dumpling crust. I've also got ahead of myself and prepared the saucy bit of a jabalaya, just need to add the rice, we'll have that tomorrow and I've used the rest of the tin of tomatoes to make a tomato and mushroom pasta sauce for sunday
$1.00 Burger n fries fron Mcdonald's
yuck!!!
Not even fried chicken livers? The things are awesome! Of course everything fried is good....., oh what the heck, who cares about a little cholesterol!
beef patties,baked in the oven.and home made scalloped potatoes with cheese soup added to them,last night..
I regard tongue as a delicatessen, we love it pickled, then in the pressure cooker for about 45min with a touch of vinegar, let cool down to room temperature, strip of the "skin" outer layer, slice thinly and serve with a good mustard sauce. My wife says her favourite parts of the cow is the front and the rear tongue and oxtail [emoji1]
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Chicken Livers:
Whole onion finely diced.
250g Diced Bacon
500g Chicken Livers finely sliced.
1 Cup Cream
Spices the way you like it even some chillies.
Render the bacon, add the union till brown and chicken livers till slightly caramelized add cup of cream stew for a bit serve over mashed potatoes.
Yum yum. [emoji1]
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Lamb Chops tonight. [emoji1]
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YUM! We need to eat more lamb. We love it, but just never remember to buy it. We had some at a Greek restaurant right after Christmas that was REALLY good.
Tomorrow I'm making leg of lamb, stuffed with fatty bacon and garlic, slow baked for 2 hours and roasted till golden brown. It's usually served with golden browned baked potatoes and a good salad. Where we came from mutton and lamb was real expensive, now we are living in sheep country it's nearly the cheapest red meat around.
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I wish it was more affordable here. Hell, I'm tempted to raise my own it's so high!
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Coffee rubbed duck and deer. The duck came out even better than the deer. I used to not even like duck...
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When I lived and worked in central Asia, Russia and the ME I ate tongue, horse intestines, sheep eyeballs, fermented camels milk, heart, kidneys and other unidentifiable greasy bits and pieces from who knows what kind of animal. Most these parts I could only gag down if I had enough vodka first. In most countries nothing goes to waste. I'm OK with a little waste.
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We waste too much in this country, but I am with you on some things are ok to make pig food with.
Do sheep just eat the blades of grass and then move on? Since horses pull the grass out by the roots they will strip all vegetation from a small area pretty quickly. I have about half an acre of grass area that I could raise some kind of animal here. I'm afraid it's not enough for a cow, but a sheep is an interesting thought.
Jip just the blades, if you get Merino's they can be sheared for the wool, Dorpers are more meaty and the hides are aparently nice to work with.
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I am beat from working on our new shed to park our equipment under. I got the double beams attached twelve feet up on the posts by myself today. Luckily we have a trailer mounted bucket lift which helped a lot. Although, we've had a lot of rain so I got stuck once, and had to use some old plywood scraps to keep it from happening again. Anyways after doing that all day I didn't have the energy or enthusiasm to cook. I did manage to fry up a pan of bacon though. I made a sandwich with it, some roast beef and turkey I had sliced and frozen in baggies earlier, threw on some mayo, spinache and lettuce, and had a Dagwood sandwich. I even bagged the rest of the bacon so will have some for salads and more sandwiches. Prepping is really good for tired evenings as there is always something I can come up with without a lot of effort.
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Beef pizzle
NOT doing that again... Fortunately we had beef roast too.
Pretty much like eating gristle.
It was my wife's idea...
NOT doing that again...
Fortunately we had beef roast too.Pretty much like eating gristle.
It was my wife's idea...
I was going to ask what the pizzle was. After seeing your description of its texture though I won't even botherBeef pizzle
NOT doing that again...
Pretty much like eating gristle.
It was my wife's idea...
.
