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[Olly]

Anyone else tried these on the Waitrose butchery counter? They've got a variety of meats which are ones that used to be popular but are out of fashion, and they're quite cheap.

 

I bought pigs' cheeks last night - sounds a bit I know, but they have made a fabulous casserole in the slow cooker, and there's very little fat on them, unlike oxtail which I also often buy. I normally try to buy organic or free-range meat, but I've decided that since these cuts would probably be wasted otherwise, I can justify buying the non-organic stuff, and Waitrose only sell British pork. They have pork belly in this range, too.

 

My mother would have been very familiar with all of these - she grew up in a time when the only bit of the pig that you didn't eat was the squeak!

[Cinnamon]

There was a great feature in Good Food a month or so ago using these cute - I bet they have some of the recipes on the site now

 

I wouldn't eat pigs cheek,becaause one of my dogs used to have that when she was a pup & it looks nasty *shudder*

[The Dogmother]

I often buy the old cuts (cheaper) at the farmers' markets.

[chickencam]

Morrisons are good on the cheaper more unusual cuts. We buy beef skirt there to make pasties and they sell lamb neck fillet and I have seen pigs trotter in there before now.

[Lesley]

We do because we like to use all of the animals we raise but I've always bought them, much cheaper and always have a great flavour.

[Olly]

Ooh neck of lamb, mum used to cook that ... she also used to do stuffed breast of lamb, although I remember it being quite fatty.

 

I get Good Food, but I've been so busy the last one is still in it's plastic wrapper - maybe I should take a look!

[majorbloodnock]

Ah, yet another of my pet hobby horses. It amazes me how little of an animal people usually consider eating, especially when many of the discarded bits, when suitably treated, become delicacies. Why, for instance do so many people happily wade into paté, yet won't eat liver and bacon? Me, I tend to find offal and lesser known cuts usually contain most of the flavour, so are firm favourites for me and my family.

 

• Skirt of beef - what a fantastic basis for a curry
  
• Pigs trotters - fiddly to eat, but great flavour
  
• Stuffed hearts - it's only muscle like any other meat, so why be squeamish? Rich flavour and lean too.
  
• Devilled kidneys - why does breakfast have to be cardboard cereal or a fry up?
  
• Ox tongue - served cold with some homemade pickles.
  
• Brawn - an acquired taste, I'll admit, but I acquired it.
  
• Tripe and onions - let's face it, I'm a traditional lad.
  
• Pork belly (as posted earlier) - not enough room here for all the ideas I have for using this, but I'll just point out I love gumbo.
  
• Black pudding (or boudin or blutwurst - I'm not fussy about nationality)
  
• Breast of lamb rolled, stuffed and roasted
  
• Lamb stew made with the scrag end

 

I could go on, of course (and often do), but I wholeheartedly agree with the previous posts; there's a world of flavour in the less popular bits of an animal just waiting to be unlocked. And all this is without my launching into a diatribe about the wickedness of wasting good food.....

 

OK, I'm off my hobby horse now. As you were.

[Cinnamon]

Oh goodness, my Mum used to make stuffed hearts, & they were divine.

I had totally forgotten that

 

I adore offal too,but would balk at eating brains I am afraid,& trotters don't do it for me either. My Mum loved tongue too,but I hate it.

 

I have just sourced the mosrt wonderful black pudding from a local farm, so I will try their other cuts soon too

I have never cooked belly pork,but am excited to try it now

[Lesley]

It's a shame you can't get brains anymore - we used to have them every Saturday, dipped in flour and shallow fried....they made wonderful sandwiches!

 

Tripe - I can't stomach.....my Dad used to have some every week....I did try it but hated it, and I'm not fond of kidney either

[missuscluck]

My mum used to make brawn. I cant eat it though. About as far into the yukky stuff I have got is boiling our pigs trotters to make the jelly for home made pork pies.

Im afraid I am a wuss with all the offal. When we do pigs we get the head cut into two and all the liver, heart etc. I really dont like liver. I keep cooking it and having a go but I just cant do it

The heads usually either get given away or disposed of. I cant do it. I really dont fancy boiling it for brawn and then having to seive the teeth out

Its just not worth the effort. The only person who might eat it is my husband. I love him but....I have my limits

Love belly pork though And Pork shoulder I think makes a nicer roast than leg.

[Charlottechicken]

I have to confess I don't like pork belly, it's a bit strong flavoured for me.

 

I remember visiting the market hall in Scarborough and seeing a whole ox tongue. For some reason I had never realised it was an actual tongue , and normally you only see it sliced up in a deli, the real thing is huge

 

I'm not very good with offal, I'm OK with black pudding though, rich but nice

[Looney]

I love belly pork, one of my favourite meaty foods!

 

Forgotten cuts are exactly what my slow cooker was invented for!

[Lesley]

I really dont fancy boiling it for brawn and then having to seive the teeth out

It's the thought of earwax which puts me off

[chickencam]

Ok you have both put me off eating anything pigs head related

[Lesley]

Ok you have both put me off eating anything pigs head related

 

....and that was without mention of snotty noses - I forgot that one

[Olly]

OK thanks for that (makes note never to eat brawn again).

 

Mum used to cook stuffed hearts, but I was too squeamish as a child and she never made me try them. Shame as she was a fabulous cook, and I bet they probably were lovely! And she used to do brains on toast ... another one I just couldn't manage, I don't do offal really.

 

I know what you mean about the tongue, Charlottechicken - it looks distressingly like a human tongue only much larger! That's something I will eat though, mum used to boil it and press it under a weight, but I don't think I could be bothered.

 

Thanks for the tips about beef skirt etc MajorB! I think this year's economy project might be to only buy these cheap cuts of meat and see how inventive I can be.

[missuscluck]

Ok you have both put me off eating anything pigs head related

 

....and that was without mention of snotty noses - I forgot that one

 

 

Bless them they are lovley when they are snuffling about in the mud but when you think where the nose has been......

[majorbloodnock]

Ok you have both put me off eating anything pigs head related

 

....and that was without mention of snotty noses - I forgot that one

 

 

Bless them they are lovley when they are snuffling about in the mud but when you think where the nose has been......

 

What, compared with where a cow's tongue has been? Or an ox tail? And don't forget that sausages used to use a pig's gut for their casing.

 

Realistically, though, that's what washing and cooking are for. Plenty of people enjoy crackling as part of a pork roast, but think what the pig's skin is covered with for most of its life. Is that a problem? No, 'cos the joint was cleaned and cooked first. Principle's the same with the other bits too, and it's only one's mind getting in the way.

 

As an aside, does anyone here have a problem with sushi or sashimi? If so, do you have the same problem with ceviche, rollmops and/or smoked salmon? I've come across several people who're squeamish about raw fish, but happy with smoked salmon, and it's only their upbringing that's made one seem acceptable in contrast to the other.

[majorbloodnock]

Thanks for the tips about beef skirt etc MajorB! I think this year's economy project might be to only buy these cheap cuts of meat and see how inventive I can be.

 

No problem. Anything that's effectively a variation of braising, stewing or casseroling will do, and that includes plenty of curries. Just look for cheap meat, then cook it slow and gentle.

 

I've also found plenty of butchers stock baby back ribs, but tend to keep them in the freezer, so you have to ask for them. Once again, they're a remarkably economical cut, and benefit from slow gentle cooking until the meat almost falls from the bone. In this case, I just make up a "barbecue" sauce, pour it over the ribs in a deep roasting tin, cover the lot with tin foil and then cook for a couple of hours in an oven at about 150 deg C. Served with some mediterranean veg (sweet peppers, courgette, onion and mushrooms) on some couscous, it's cheap, tasty and not unhealthy (although rather rich).

[Lesley]

Realistically, though, that's what washing and cooking are for. Plenty of people enjoy crackling as part of a pork roast, but think what the pig's skin is covered with for most of its life. Is that a problem? No, 'cos the joint was cleaned and cooked first. Principle's the same with the other bits too, and it's only one's mind getting in the way.

 

Yes.....but........the skin of the pig is sterilised when it is put into the tumbler and all the hair s"Ooops, word censored!"ed off, I'm not so sure that this cleans out the nostrils and ears.....sooooo.......anything there will join the cooking liquor.....which is then used as the jelly for brawn. I'm not generally squeamish but I do draw the line at brawn - I will cut bits off and use them, like the cheeks, and I have made brawn....once! I will cook the head but then I'll give any meat from it to the farm cats or the dogs - HFW will just have to stamp his feet

 

.....and we do use natural casings for our sausages.......but they have been cleaned and I don't have to eat/drink the cleaning liquor!

[The Dogmother]

In France and Italy, sliced and fried chicken's gizzard is considered a delicacy - it is pure muscle after all.

 

Slice in half and clean out the stones and liquified feed, the wash thoroughly before slicing thinly.

[majorbloodnock]

Realistically, though, that's what washing and cooking are for. Plenty of people enjoy crackling as part of a pork roast, but think what the pig's skin is covered with for most of its life. Is that a problem? No, 'cos the joint was cleaned and cooked first. Principle's the same with the other bits too, and it's only one's mind getting in the way.

 

Yes.....but........the skin of the pig is sterilised when it is put into the tumbler and all the hair s"Ooops, word censored!"ed off, I'm not so sure that this cleans out the nostrils and ears.....sooooo.......anything there will join the cooking liquor.....which is then used as the jelly for brawn.

 

Oh, believe me, I understand people's reticence. However, there's no fundamental difference between mucus in a pig's nose and mucus on the skin of a trout or that surrounding a snail. Nor is a cow's tongue any more sterile before cooking than inside a pig's nose (realistically, quite the opposite, in fact).

 

However, that's just a plain statement of logic, and there's no reason why logic and opinion should always coincide. What's deemed unpleasant is the application of attitudes learned from social norms, usually for good reasons but sometimes based on dodgy ground. After all, it was a brave person who, having discovered a container of milk that had gone off, not only thought "let's leave it a bit longer and see what happens" but even tried eating it once it had mould all over it. And, in fact, there are plenty of Oriental cultures that find the idea of cheese absolutely repellent, but here it's considered a delicacy.

 

So I've no problem understanding your reasons for not liking certain offal but none of the reasons so far mentioned are a problem for me personally.

[Lesley]

Your choice Major - just that snotty soup is not for me

 

Whenever I've had tongue it has always been skinned?

[majorbloodnock]

Your choice Major - just that snotty soup is not for me

 

He, he. Now there's a description. Sounds a bit like nouvelle cuisine descriptions in reverse; somewhat like referring to deep frying as "gently drowned in boiling grease"

[Lesley]