GeorgeVilla82 Posted August 20, 2013 VT Supporter Share Posted August 20, 2013 Caul. Absolute nightmare to find, none of my local butchers can get it for me. I live in St Albans but get it from Birmingham indoor markets when I'm up. Link to comment Share on other sites More sharing options...
StefanAVFC Posted August 20, 2013 Share Posted August 20, 2013 I made a vegetarian curry last night with homegrown, onion, tomato, butternut squash, potato, green beans and chilli pepper. The only ingredients I didn't grow myself were the garlic, the spices, seasoning and the rice. The curry was delicious, probably due to the freshness and quality of the ingredients, but the satisfaction I got from that meals was more than any other ever I think. My first year of properly growing my own veg. new vegetable? Is it tasty? Link to comment Share on other sites More sharing options...
peterms Posted August 20, 2013 Share Posted August 20, 2013 Caul. Absolute nightmare to find, none of my local butchers can get it for me. I live in St Albans but get it from Birmingham indoor markets when I'm up. This link is several years old, but may be worth checking for mail order. Also worth asking at local abattoirs, though they won't be used to selling to the public. Or any farm which is proud enough of their meat to sell it in their own farm shop and labelled as such - they will have the animals butchered to instruction, and returned, so they can very easily ask for things like caul fat and pigs heads, which will otherwise be chucked away. I'd have thought the local butchers would be able to get it if they could be arsed. Mine certainly can, though they clearly think it's a bit outlandish and look at you as though you're wearing a diving suit and tutu. (I wasn't, at that point at least). Failing that, if you're a regular at any creative restaurant, ask the chef where they would go for it, or if they could ask their suppliers. Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 20, 2013 Share Posted August 20, 2013 The last bit .....just ask your nearest decent restaurant to order some in for you they wont mind and you will be paying a cheaper price than "retail" Link to comment Share on other sites More sharing options...
Electric Avenue Posted August 20, 2013 Share Posted August 20, 2013 What is a hog ? As opposed to a pig ?? Link to comment Share on other sites More sharing options...
peterms Posted August 20, 2013 Share Posted August 20, 2013 What is a hog ? As opposed to a pig ?? A pig with a US passport? Or hog as opposed to sow? Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 21, 2013 Share Posted August 21, 2013 Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 17, 2013 Share Posted September 17, 2013 Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 22, 2013 Share Posted September 22, 2013 Link to comment Share on other sites More sharing options...
peterms Posted September 22, 2013 Share Posted September 22, 2013 Eclectic menu. Are you using it as a crust, or as a nibble? Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 22, 2013 Share Posted September 22, 2013 A crust on some cod and thrown in to some bread as well Link to comment Share on other sites More sharing options...
peterms Posted September 22, 2013 Share Posted September 22, 2013 Can I book a table for two? Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 22, 2013 Share Posted September 22, 2013 Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 22, 2013 Share Posted September 22, 2013 Can I book a table for two? Sure Link to comment Share on other sites More sharing options...
peterms Posted September 22, 2013 Share Posted September 22, 2013 ?? Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 22, 2013 Share Posted September 22, 2013 Thats the one Link to comment Share on other sites More sharing options...
peterms Posted September 23, 2013 Share Posted September 23, 2013 So I've been brought a leg of "Reestit Mutton". Mutton, brined, hung in rafters to dry and smoke. From Shetland - their signature food. At first I thought it was like a northern Parma ham, but it's not cured through for nearly as long, and they don't slice it thinly and eat raw (though I suppose I could try), but make a broth from it and eat the meat separately. I think I shall bring it to the boil, change the water, simmer gently for a couple of hours, use the stock for soups and braise the meat in some even slower-cooked dish. Maybe even a curry. Any better suggestions out there? Sorry about the photo. It's from a phone. Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 23, 2013 Share Posted September 23, 2013 I would like to taste that Link to comment Share on other sites More sharing options...
peterms Posted September 23, 2013 Share Posted September 23, 2013 Martin Wishart makes Reestit Mutton soup for Michel Roux. One of the very best Scottish chefs. Ate at his place once, will do so again when I win the lottery. I was bemused by the variety of dishes we were served, and asked how many chefs they had on duty. Turned out it was more chefs than diners. Nice to know the lad can still appreciate peasant cuisine, despite his success. I get the soup. What I don't get is that the meat seems to be almost a by-product, not the centrepiece. Wishart says serve it cold. Other sources say serve it with bannocks, which are like a roll for non-Scots. I was expecting a long, slow, gently bubbling treatment, ending up with some unctuous, glutinous meat that dissolves in your mouth, not a **** mutton roll. I shall abandon tradition and go with my instincts. Link to comment Share on other sites More sharing options...
Risso Posted September 23, 2013 Share Posted September 23, 2013 Anything other than a slow-cooked lamb curry would be a crime with that, surely. Link to comment Share on other sites More sharing options...
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