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      CommentAuthorLBA
    • CommentTimeJul 27th 2010
     (8631.21)
    I think this thread needs a comment from internet jesus...


  1.  (8631.22)
    @rachel

    your face in that picture reminds me of my favorite meat related (but not meat itself) thing in the world- perfectly cooked turkey skin. when its done right, nothing even comes close. my family (all now so-called adults) still fight over it any time we are together.
  2.  (8631.23)
    @joe.distort,

    I am so glad my girlfriend doesn't like chicken or turkey skin. ALL FOR ME.

    @sneak,

    For some reason (read: my girlfriend isn't fond of steak) I've never actually visited any of the steakhouses in Nottingham. I know of the Soulville Steakhouse, but they had a fire and had to shut down didn't they? What other places are there?

    In Lincoln, not too far away from me, there's a place called Damon's. It's an American-'50s-style restaurant, and it serves the most succulent barbecue baby back ribs I have ever tasted. The meat just falls off the bone and it's completely slathered in a sweet barbecue sauce. Briefly off the topic of meat, they also make a fried onion loaf that complements the ribs perfectly.

    Any fans of german sausage here? Other than frankfurters I'm lacking in knowledge on the subject and really feel like branching out.
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      CommentAuthorFauxhammer
    • CommentTimeJul 27th 2010
     (8631.24)
    @joedistort I would gladly pay two turkey skins for a single salmon skin. All nice and crispy? Sheeit.
    • CommentAuthorErisah
    • CommentTimeJul 27th 2010
     (8631.25)
    Man, you guys talking about turkey skin are making me miss pork crackle. My grandmother did the best pork crackle in the world, but only at Christmas. She's been dead for five years now, and it's not even close to the top of the list of the things about her I miss the most, but it's one of the little things that only she could do.

    She also had this great recipe for hungarian sausage inside pork neck that was to die for.
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      CommentAuthorFauxhammer
    • CommentTimeJul 27th 2010
     (8631.26)
    @Erisah: My Cuban friends bade me try homemade chicharrones. Holy crap.
    • CommentAuthorFlabyo
    • CommentTimeJul 27th 2010
     (8631.27)
    I quite like the Gaucho Grill restaurants in London, they do the whole 'cow hide chairs and walls' thing Warren mentions.

    Been to the one near Regent Street and the one at Canary Wharf.
    •  
      CommentAuthorsneak046
    • CommentTimeJul 27th 2010 edited
     (8631.28)
    @Newspaperdrone

    I hadn't realised Soulville had had a fire (out of touch, much?). Other than that there's a newish place called Chops in fletcher gate, and the slightly too-hip-for-its-own-good Saltwater restaurant in the Cornerhousecan rustle up some fine MEAT from their grill..

    Oh yeah, German sausages, when/if the german market comes back to market sq you could do worse than giving one of them suckas a go..
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      CommentAuthortaphead
    • CommentTimeJul 27th 2010
     (8631.29)
    Two words, my fellow carnivores: DUCK CONFIT.

    Served with potatoes roasted with the fat dripping from the legs. Perfection.



    We also make our own sausages over here, as a friend has a sausage machine. They are NOT BAD.

    • CommentAuthoricelandbob
    • CommentTimeJul 27th 2010
     (8631.30)
    @Taphead

    Eat it? i make love to that thing......

    The Gaucho Grill in London is a lovely place (been there twice) but if you want a great meat restaurant in London, then you HAVE to go to St. Johns in Spitalfields. I´ve been there twice now and i´ve had their bone marrow and Grilled Ox hearts on their bar menu. Fucking delicious. But they also do proper meat dishes on the restaurant menu as well. I recommend the rabbit with carrots and trotter.

    Hmmm.... right now i feel the need to go up into the hills and kills and small creature and eat it....
  3.  (8631.31)
    I make a nice "straight" chili-- no beans, little corn, chunks of beef. God, is it good. And the Chinese place near where I live makes this perfect orange beef.

    Also... I have always loved a good liver. Even as a kid. Cooked right, bit of onions, mashed potatoes... I'm there.

    And I'm lucky enough to live near a British import Shop that sells items from a nearby Brittish-style bakery/ butcher. Otherwise, the few restaurants around here that serve it would leave me VERY lacking in steak and kidney pie. Fuck your easy puff pastry, put in the effort or don't.
  4.  (8631.32)
    a few weeks back i had the best roasted duck of my life. now mind you, ive had duck about five times, so thats not saying a whole lot. STILL it was maple roasted with a fruity (couldnt identify it really, vague peach notes?) glaze/sauce from pan drippings. it was so rich, it probably coulda passed for pork if you werent paying strict attention.
  5.  (8631.33)
    Argentine chicken!

    Argentine Chicken

    It's super easy to make. Just Play Frankenstein until it looks like a frog (dislocate the legs, cut along the sternum). Use a few basic spices, and fabricate some chimichurri dipping sauce Cook low and slow over indirect heat.

    I cheated, though. I rolled frozen pats of butter in spices and slipped them under the skin. I'd be hard pressed to find a chicken recipe that I didn't do that for.

    Also, as long as we're here, a humor piece I wrote on barbecuing like a real man.
    • CommentAuthoricelandbob
    • CommentTimeJul 27th 2010
     (8631.34)
    HORSE!!!!!

    They eat horse up here. It too tastes brilliant. Just treat in the same way a a fillet streak. Slight gamey taste to it but very low in fat.....
  6.  (8631.35)
    Recession Turkey:

    Preheat your oven to 180C. Place 2 turkey drumsticks in a baking dish, baste with a teaspoon of soft butter apiece. Cook uncovered for 90 minutes, serve with mashed potato and steamed veg. Total cost is about ten bucks, feeds 2.
  7.  (8631.36)
    I have many vegan friends, through whom I have come to realise that my list of "things which are delicious" could be expanded just a little to include correctly prepared tofu, fake meat and chinese broccoli. I could, now, live with myself if I moved in with vegetarians. I could not live in a house that did not regularly contain cheese and eggs, but I could handle a meatless kitchen.

    Provided, of course, that I was still a regular visitor to places like Churrasco, the brazillian meat buffet restaurant where yuo pay by the hour and sit around while nattily dressed folk bring out little pieces of juicy steaks and sausages and chicken wings (and, for some reason, pineapple) until you begin to feel almost but not exactly like a meat pinata, or Uighur, the central asian restaurant with the delicious skewers of meat and the option on a whole roast lamb on a spit given three days notice, or that mexican place in newtown whose name I can't remember that has the best tortillas in the known universe, om nom nom nom......

    Great, thanks guys, now I am salivating. *____*
  8.  (8631.37)
    I could, now, live with myself if I moved in with vegetarians. I could not live in a house that did not regularly contain cheese and eggs, but I could handle a meatless kitchen.


    i was veg, but could never go back. however, about 3-5 days a week i dont eat any meat anyway. yesterday i had none...
    • CommentAuthorD-
    • CommentTimeJul 28th 2010
     (8631.38)
    I could, now, live with myself if I moved in with vegetarians. I could not live in a house that did not regularly contain cheese and eggs, but I could handle a meatless kitchen.

    same here.
  9.  (8631.39)
    (and, for some reason, pineapple)

    and this is most likely due to the fact that enzymes in pineapple aid in the breakdown of connective tissue in the meat, helping disgestion. its why it makes such a good marinade (and also why back in the day, you werent supposed to add pineapple to jello, as the gelatin didnt react so great with it. now, jello has so much crap in it that i think you are good)
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      CommentAuthorNeilFord
    • CommentTimeJul 28th 2010
     (8631.40)
    We kept a couple of pigs about 10 years ago, after we sent them to the abattoir we got back AWESOME joints, ribs, chops, belly pork and about 1800 sausages! I had to buy a new freezer, but we ate high on the hog for about 15months. What I really liked about it, was we knew they had a a great life and had eaten only unprocessed feed.
    We where able to barter the excess pork for fresh trout & mackerel and a ¼ of a beef cow, fillet steaks, steak mince... it was great!

    We have kept ducks, chickens and lamb for meat too and grow our own vegetables - we are hoping to become more self-suffient in meat again when we have a little more time available. It's a lovely feeling to sit down to a meal you've not paid any money for - very satisfying.